Last night’s dinner was a 100% wholegrain sourdough pizza with Hablitzia, four cheese and poppy seed topping…
The dough was made from a selection of whole grain organic flours including: coarse rye, emmer, barley, coarse spelt, svedjerug and a few barley and svedjerug grains added.
It was accompanied by a blanched salad – sea kale, dandelion “Vert de Montmagny Ameliore” and Allium tuberosum!
The Hablitzia once again impresses with its incredible productivity and early growth in one of the driest, shadiest places in the garden!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden