The first winter shoots were harvested from the cellar today. It is almost totally dark in the cellar and currently about +6C. The blanched shoots in the picture are (from L to R) dandelions (løvetann), perennial kales (flerårige kål) and catalogna chicory (sikkori). Otherwise you can see Korean celery (Dystaenia takesimana), perennial celery / fool’s watercress (Apium nodiflorum), turnip (nepe) , carrot (gulrot) and lemon balm (sitronmelisse).
The salad was decorated with Begonia flowers from the living room!
Onion bhajis are a popular and delicious starter in Indian restaurants and common veggie fast food in supermarkets in the UK. They are basically onions in a gram flour batter which are deep fried in oil. Gram flour is made from chick peas. If I could get it, I would prefer to use broad (fava) bean flour which could be grown here in Norway. I have a lot of (bulb) onions left in the cellar, so decided to make some bhajis…..and with my cellar full of sprouting dandelions I decided to mix some dandelions into the batter for a slightly more healthy meal :)
Apium nodiflorum (shoots from my cellar), parsley and dandelions from the cellar
A long way from home, I composed these Malvik grown quinoa patties tonight and they were pretty damned good! I boiled the quinoa, mixed with fried leek, garlic, chili, Angelica seed spice, salt and pepper and then added some egg so that the mix could be formed into patties, fried over the wood stove and decorated with some colourful greens from the cellar: parsley, a wild celery from New Zealand, Apium nodiflorum (fool’s watercress), unfool’s watercress and chicory “Rossa de Treviso”…
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
