A little composition put together last night together with my daughter and artist friend from UK and wwoofer Kristina from Czech…including Allium macranthum (centerpiece), Allium carinatum pulchellum “Album”, Allium flavum, various Hosta flowers, tiger lily flower, Fedia, Adenophora, mallows, chicory leaf etc.
I contributed this quiche for the Thanksgiving dinner in Hurdal, you might be able to see the word “Takk” (Thanks) written in seeds; T – alpine bistort / harerug bulbils (brown) and AKK – dark poppy seeds; with 100% coarse whole grain emmer wheat / naked barley / rye pastry, with swiss chard, chicory, spring onions, onion, garlic, chantarelle, chili, blue cheese, 5 tomatoes, Begonia and common mallow flowers +++
I eat wild fish now and again, but there’s always masses of veggies….and today musk mallow (Malva moschata) is at its most productive, with various Russians sorrels, day lily buds and nettles. Also not shown, I used Croatian St. John’s onion (Allium x cornutum), garlic “Aleksandra” (still going strong, stored in my kitchen since autumn), chili and golpar (spice from the seed of Heracleum persicum, Tromsøpalme)
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden