AROUND THE WORLD IN THE EDIBLE GARDEN; Part 1 – The Cherokee lands of Eastern North America The first in a series of dinners from Malvik’s Edible Garden where we “forage” from different parts of the world!
Cherokee Pizza is of course better known as Cherokizza…go on, look it up :). This is the classic Native American Italian dish and it was made in Norway today! All you need is a good selection of Cherokee wild vegetables: Appalachian greens / kyss-meg-over-gjerde (Rudbeckia laciniata); see http://www.edimentals.com/blog/?p=22018 Nodding onion / prærieløk (Allium cernuum) Stinging nettle / brennesle (Urtica dioica) Virginia waterleaf / Indian salad (Hydrophyllum virginianum) Dandelion / løvetann (Taraxacum spp.) (a giant individual, as you will see from the pictures, growing on seaweed on the sea kale bed) Cow parsnip (Heracleum maximum)
I used a thick 100% whole grain rye sourdough base for the pizza, so a bit of Denmark in there too!
Cleaned this year’s golpar harvest, my favourite spice…used in a range of dishes, see here: http://www.edimentals.com/blog/?s=golpar
Real golpar is the ground seed of Heracleum persicum (Tromsøpalme), an important spice in Iran. I use a mix of wild and cultivated species of Heracleum (hogweeds): H. sibiricum, H. maximum, H. sphondylium…and naturalised H. persicum
Swiss chard from the cellar (the light coloured leaves have started to grow in the dark), ocas, ullucos, Allium fistulosum, leek, dried tomato, garlic, bay leaves and buckwheat shoots
…for a stir-fry with chili and golpar spice (from Heracleum maximum seed)
Buckwheat (bokhvete) sprouts on the window sill (from seed collected in Hurdal)
Buckwheat (bokhvete) sprouts on the window sill (from seed collected in Hurdal)
Mustard sprouts (also from Hurdal), for some reason only germinated along the edges of the pot!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
