We’re now going into a period traditionally called the hungry gap, but in my eyes it’s the Full gap, the period with an abundance of vegetables, both perennial wild and cultivated edibles. Yesterday’s dinner was a ryotto (risotto with rye rather than rice). In the last few days, many of these early spring permaveggies have put on a growth spurt! I photographed most of the ingredients in the garden first.
Garden harvested perennial veggies (apart from horseradish at top right, blanched inside for the delicious shoots)
Horseradish / pepperrot blanched inside for the delicious shoots
Indoor seed sprouts (sown in earth for larger yield): Alfalfa / lusern; Wild buckwheat / bokhvete; Oxalis tuberosa (oca shoots) and pea /ert shoots
Ryotto with carrots and Jerusalem artichokes, dried tomato, chili and golpar spice (ground seed of Heracleum persicum / Persian Hogweed / Tromsøpalme)…delicious and home (Norwegian grown) apart from the potatoes!
Last night’s dinner: risotto made with rye and barley grain instead of rice with wild and cultivated vegetables and wild fungi:
Parsley, coriander, golpar (Heracleum maximum seed spice), 3 types of pea, baby carrots and broad beans, red mitsuba, 3 types of chicory, common sow thistle (Sonchus), saffron milk caps (matriske), hedgehog fungus (piggsopp), chanterelle (kantarell), Russula spp. , garlic, chili, nettle (variegated), swiss chard (mangold) and Allium nutans…
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Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
