We are now rapidly approaching maximum Habby (Hablitzia tamnoides) harvest, so most meals now have masses of shoots of this amazing perennial vegetable. We make sourdough bread every two or three weeks (it stores well) and usually make pizza with some of the same dough. 100% whole grain with zero refined flour of course. Yesterday, I collected a large bowl of Hablitzia shoots and also used Allium scorodoprasum and a few dandelion leaves for the year’s first Habbizza!
The pizza was served with delicious raw urui (Hosta sieboldiana) with a roasted sesame seed / soya sauce dipping sauce:
Yesterday was the first day above 10C this year and my Hablitzia (Caucasian spinach) plants are really growing fast. We used those in the picture together with thinned Allium scorodoprasum bulbs and shoots in a delicious home grown pea soup.
Most of the greens are now finished in the cellar, so time for the first harvest in the garden despite for the fact that it’s been snowing off and on over the last week and air temperatures haven’t risen much over +5C so far this year: 30 different greens plus two varieties of oca made into a diversity green pasta sauce! SO GOOD! Lucky us being able to harvest the best nutrition straight from the garden with little effort. Perennials are best! As usual, the Giant Ulleung Celery (Dystaenia takesimana) has come on furthest of my perennial vegetables! See the list of species used below the pictures.
We’ve been eating dandelions for lunch every day now for almost 3 months from the roots dug in the autumn and there’s still loads (see my post in January and February here: https://www.edimentals.com/blog/?p=27183 and https://www.edimentals.com/blog/?p=27343). We basically cut at the base with scissors and yesterday accidentally dissected a flower bud! The dandelions will respond with new leaf and flower shoots.
Forcing pots of dandelions and other perennial vegetables in the living room; ease of access in what permaculturists call Zone 0
I was in the garden this morning and heard the contact call of the (European) redwing (rødvingetrost), described as a thin, drawn and sharp “sreee”. It’s always a joy to hear the first one each spring. 10th April is the average arrival time here, so this is right on schedule. A little later I heard a snatch of song too. With snow on the ground this morning redwings that had arrived before northerly winds set in were forced down to near the fjord where there’s less snow. I made a little video of one bird close to the house before the flock (6 birds) flew off.
Large fly-past by pinkfeet (kortnebbgjess) yesterday. I noted 9 flocks in total and 6 flocks of in total 900 birds between 14:15 and 15:30. The map showing all reports of geese yesterday shows clearly the migration path first over the Oslo area and then north along the Gudbrandsdal valley to Trondheim along the Trondheimsfjord to the rich pastures near the fjord further north (northernmost dots).
Almost exactly 5 years ago this week I was on a study tour to Japan to look at Sansai production. I’m doing a webinar talk about the trip for Norwegian Seed Savers (KVANN) on 18th April. Although it’s open for all it will be in Norwegian. If there is interest for it I could repeat in English at some stage, but probably not before next winter. If anyone would like to organise it, please let me know. Otherwise, I may just organise it as the first Edimentals talk! See https://www.facebook.com/events/1333421547030675 Sansai (meaning mountain vegetables, mostly perennials) are what are essentially previously wild foraged vegetables which are now produced on farms in the lowlands around the cities in Japan, often in greenhouses for all year production – roots are often frozen until they are needed). With a little planning one can extend the season for some of the best sansai vegetables by digging up roots in the autumn and planting them in soil in buckets which are stored in my cold cellar (just above 0C this winter), and ready to be brought up into the living room for forcing in winter / spring (they could also be left outside, protected by piling leaves or similar around them – the roots are more exposed to cold in a bucket). For blanching I use a second upturned bucket on top. I’ve now harvested three important sansai veggies which were forced (it took a couple of weeks); Udo (Aralia cordata): peeled and sliced and eaten as a salad in a sesame oil and soy sauce with roasted sesame seed dressing Ostrich Fern (Matteuccia struthiopteris): steamed for 10 minutes Urui (Hosta sieboldiana): The blanched shoots are deliciously crispy and mild tasting, perfect with a dipping sauce (sesame oil, roasted sesame seeds and soy sauce) The sansai were served with fried veggie beetroot burgers (aka blood burgers) which are cooked and grated beetroot mixed with egg and wholegrain emmer flour (with grated onion, garlic, chili, salt and pepper).