Tonight’s veggie pizza (with part of the bread dough as I’m also baking bread this evening) had some unusual for me ingredients: perennial kales, a mix of oriental brassicas (pak choy, mizuna, mustard greens etc.), various spring onions (all hacked out of the frozen soil) with garlic, chili, oregano, dried fungi – Albatrellus ovinus (fåresopp in Norwegian) and topped with dried seed of highly invasive himalayan balsam (kjempespringfrø), the seeds of which are quite attractive (see the picture)
More work 
There were again large numbers of perfect Lactarius deterrimus (granmatriske / false saffron milkcap or orange milkcap), which is a mycorrhizal fungus that associates with Norway spruce (gran). I think this is the tastiest of all fungi along with its brother Lactarius deliciosus!! I was surprised to learn on its English wiki page that its taste is often bitter, and it is not highly valued (see its taste is often bitter, and it is not highly valued). Really?
Also picked more porcini (steinsopp/cep) and a little Albatrellus ovinus (fåresopp)
