Today I harvested the year’s first broad beans at the Væres Venner Community Garden where KVANN (Norwegian Seed Savers) are developing a garden:
I also harvested the first potatoes at home…and the year’s first falafels resulted with new potatoes for dinner. The falafels were flavoured with salt, pepper, shallots, chili and golpar (ground seed of any species of Heracleum or hogweed) which gives a delicious exotic flavour!
Heracleum sibiricum gives the local variant of golpar here…most people have a local variety of hogweed to harvest, even Giant Hogweed (Heracleum mantegazzianum) or Tromso palm (H. persicum), the latter giving the most authentic Iranian golpar spice.
Great to be home again to nutritious vegetarian food! Presenting this week’s two dishes, each lasting two days: dried broad bean falafels (with golpar spice) and a mixed cellar veggie wholegrain sourdough pizza with masses of forced dandelions and perennial kale shoots!
One of, my favourite culinary times of year…the last two evenings I’ve eaten fresh broad bean falafels accompanied by fresh orange milkcaps / granmatriske (Lactarius deterrimus) and a mixed salad including sour tasting tuberous begonia flowers, various heirloom tomatoes and much more. It doesn’t get much better!
The first harvest at the KVANN vegetable sanctuary garden at Væres Venner was broad beans (bondebønner) from a mixed grex and this was turned into delicious falafels that almost melt in the mouth! The year’s first falafels or hummus is a real highlight of my gardening year…and did you know that the original falafels and hummus were made using broad (fava) beans, sadly replaced by inferior (in my opinion) chick peas….and we can experience this dish fresh even in cold areas where other beans won’t grow!
AND the colour is a natural beautiful green inside….they are often made with some leafy green vegetable added to supply the greeness of the “real” falafel!
NB! Falafel doesn’t have to be ball shaped and deep fried…these are pattie shaped and shallow fried..