The last two nights, Barley Garlic Weedotto (or Garlic Weed Barlotto) was on the meny at the Edible Garden!
I have a relaxed approach to weeds and weeding and don’t mulch my beds like no dig gardeners do as I consider the weeds to be an important edible resource which increases the yield rather than decreasing as most people think! If weeding becomes harvesting, it becomes less of a chore!
The greens in the barlotto were mostly weeds harvested when weeding my garlic which has grown well despite the ground cover of weeds (the garlic roots are deeper than the weed roots).
NB! Barlotto (Barley risotto) is a local and more nutritious and healthy food as we can’t grow rice !
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…
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