Tonight’s dinner, skirret-chufa stir-fry.
Skirret-chufa stir-fry
Tag Archives: Chili
Celebrating chili diversity at Chelsea
Mainly for my friend the Extreme Chili Guy, Chris Fowler, who reportedly maintains a collection of over 1,000 chilis in South Wales, here’s an album of pictures from a little exhibition showing off the diversity of chilis at Chelsea Physic Garden this autumn!
Lily-chufa-parsley stir fry
Tonight’s dinner was a lily – chufa – parsley stir-fry (chinese style) with buckwheat noodles…
Lily = bulbs of Lilium martagon (Martagon lily), an important forest garden source of carbohydrate, liking the shady conditions of deciduous woodlands
Chufa – the delicious tubers of the grass Cyperus esculentus
Curry on the stove
I like to cook on the wood burning stove in winter…here’s a scene from the preparation of last night’s home grown veggie curry with Basella, Swiss chard, the two leeks I managed to dig up from the frozen ground, onion, garlic, dried chantarelles and winter chantarelles, apple, chili, coriander, golpar (Heracleum persicum spice) served with onion bhaji and rye (svedjerug) “rice”…it doesn’t get much better 
Invasive Moonglow Quiche
As I suggested earlier today, veggie quiche would be tonight’s dinner (as two years ago on this day) now that I’m back here in Malvik :)
With cold weather getting colder and the forecast insulating snow not happening, I spent the day harvesting before it’s impossible to dig the soil!
The quiche turned into an invasive (svartelistet) quiche as it contains giant hogweed (Tromsøpalme) seed spice (golpar) and this year it is topped with dried Himalayan Balsam (kjempespringfrø) seed, two of the “worst” invasive species here in Norway and other parts of Europe :) Other veg includes leek, parsley, garlic and chili.
The pie crust was made of whole grain fine naked barley flour (Hordeum vulgare var. nudum).
The pie crust was made of whole grain fine naked barley flour (Hordeum vulgare var. nudum).
The tomato is a variety called “Moonglow”!
Basella stir-fry
Harvested some of my bedside Basella greens tonight for a stir-fry with garlic, chili, chicory, parsley, dried chantarelle, broad beans and perilla…. served with soba (organic buckwheat noodles). Basella is perennial but I’ve never managed to overwinter it…
Stavanger and around
After my weekend course in Haugaland, member of Norwegian Seed Savers, Tone Lise Østboe kindly showed me around gardens in Stavanger and we also visited Rogaland arboretum outside the city and also a producer of bumble bees for the greenhouse industry!
Thanks very much Tone Lise :)
Barl-ryotto
Last night’s dinner: risotto made with rye and barley grain instead of rice with wild and cultivated vegetables and wild fungi:
Parsley, coriander, golpar (Heracleum maximum seed spice), 3 types of pea, baby carrots and broad beans, red mitsuba, 3 types of chicory, common sow thistle (Sonchus), saffron milk caps (matriske), hedgehog fungus (piggsopp), chanterelle (kantarell), Russula spp. , garlic, chili, nettle (variegated), swiss chard (mangold) and Allium nutans…
To sign up for dinner for two at my place, please sign up below ;)
Nodding onion flower green pasta sauce
To celebrate the arrival of my daughter Hazel and helpers Charlotte and Maj-Britt from Denmark, I knocked up this green pasta sauce which, from memory, contained common sow thistle, coriander, bolted lettuce, musk mallow, spring onions, nettles, chili etc…and decorated at the last minute with nodding onion flowers!
Ostrich Fern pie
Ostrich fern pie was the culinary high this week…made with cooked ostrich fern, Allium scorodoprasum, garlic, chili and standard quiche ingredients and a 100% whole grain barley / rye crust and home grown poppy seeds on top! It was delicious :)
