Tuesday, September 10, 2013
Pics by me
I have , inspired by Annemartha Borgen ,been growing a lot of calendula flowers this year, and are now able to harvest the flowers and drying them to make a spice.
It looks absolutely fantastic , both in the garden and on the shelf it is a pleasure for the eye . And now I have to see for myself if it it as wonderful in food as mrs Borgen is writing in her book.
From her point of view, calendula makes everything taste so much better by bringing out the taste of what ever you are cooking. She even say its much better with calendula than safran in the famous bouillabaisse...and at the same time,of course colors the food a golden yellow, like safran would.
Now I think this all sound very exciting and are going have a go , and of course it makes it even more interesting knowing that internal use of calendula acts as a tonic and are of great benefit to the arteries and veins , and that the Arabs like to feed them to their swift horses.
So from all this ,I gather that I have nothing to loose ,only all to win by harvest my calendula flowers and savoring them for the dark winter months.
I dry the flower petals in the oven on 40 degrees celsius for 14 hours with the door slightly open.
The best is to store in clean, dark glasses with a tight lid on.
Friday, August 16, 2013
Tuesday, July 30, 2013
One of our great family-vacation traditions, is that we visit our wonderful friends in Potsdam, just outside Berlin every summer. And tradition vise we are served the most delicious strawberry jam to go with the fresh bio-broetchen that we eat for breakfast every morning.
Apart from the pretty straight forward recipe with relatively little sugar, it´s the blending of the jam with a stick-mixer that that really makes the difference.
For 4 small glasses;
1,5 kg strawberries
0,5 kg sugar
200 ml lemon juice
Blend with a mixer until smooth . Cook for approximately 3 min or tip it starts to smell a little caramel-like.
Pour into clean glasses , put the lid on and let stand on their head till cooled down.
Add 10 white pepper and the grated zest of a lemon when cocking the jam.
1 kg strawberries
0,5 kg rhubarb
0,5 kg sugar
Same procedure as above.
Bon appétit !
Saturday, July 27, 2013
Pics. by Ingvild and Kristin
How many train stations have cucumbers growing on the platform??? Well we have in Heggedal now,and that I think is very cool. It´s my very good friend ,Kistin Ellefsen, that has initiated this very fun project after moving to Heggedal only a few months ago,and well supported by the local community central that have sponsored the project so far.
She has a vision of a community of small gardens and hopefully also a bigger community garden where everybody can join in taking care of it and use of the fresh harvested produce.
Inspired by other community gardens around and learning about the great benefits on different levels and specially on the social levels, it seems very important right now that Heggedal is in such a transition time, as a new centre is being built, and many new housing projects popping up every where , that we at the same time include some social structures that can be useful in building a feeling of belonging and a place to get to know each other organically....
And appart from a harvest celebration this fall , Kristin has invited everybody interested to join her to visit a new community garden in Oslo, Herligheten ,to learn more and get inspiration.
The pictures posted are already a little old, and does not include all the different little gardens, but I will do an other update and post some more pictures as I come back from vacation.
Sunday, July 7, 2013
I love pestos of all sort, and this is high up on the culinary ranking list. Not only delicious but as nourishing as you can get it. Together with dandelion ,nettle is probably the most valuable green plant growing in your garden, so take well care of her. Harvest her regularly and she will supply you with new growth of delicious food and medicine throughout the summer.
I have neglected using her this summer ,and my nettles are high and full of seeds by now. Hopefully the butterflies and other little animals have been enjoying her. But now I will cut her down and put her in a bucket of water for some weeks and fertilize my hungry tomato-plants. And then fresh new ones can grow up for my pleasure...
Let me give some hints to the working of daily use of nettle in your diet or a cup of infusion every day for six weeks can do...( Extract from Susun Weeds)
As she is an excellent source of minerals,vitamins and amino-acids, she is readily absorbed by all soft tissue and working fluids, blood ,lymph, hormones, and neurotransmitters. Resulting in increased ease and energy in the operation of the circulatory, immune, endocrine, nervous, and the urinary system.
Meaning that she will help stabilizing the blood sugar, reset metabolic circuits, to normalize weight, reduce fatigue and exhaustion, restore adrenal potency to lessen allergic and menopausal problems, and eliminate chronic headaches. And very good for those with susceptibility to rheumatic complaints.
Also she is highly recommended to pregnant and lactating women. (phuuuuu)
Again, nettle is one of the few herbs that you can´t overdose on. She is a food above all.
And here is a great way to enjoy her...The recipe is taken from the garden blog www.mailhos.info/
A english woman in France that have made a great garden,written a book about it and have a blog well worth checking out!
Pic a whole bunch of young nettles,with or without gloves... When I don´t feel too rushed, I enjoy picking her with some consciousness, without gloves, holding her in one leave, (taking care not to get in touch with the burning edges of the leaves), and cutting her with the scissors .
Nettle Pesto with Sun Dried Tomatoes
200g young baby nettle heads
30g grated pecorino or an aged sheep`s cheese
2 crushed garlic cloves with salt
200ml olive oil
4 medium sun dried tomatoes
salt and pepper
Scatter the breadcrumbs on a baking tray and toast in an oven set to 180 degrees until golden and dry.
With your gloves on, wash the nettle heads well. Blanche in boiling water for a mere minute and drain through a sieve over a bowl (to save the precious green water to drink) before plunging them in a bowl of cold water. Remove and dry in a salad spinner.
Put the nettles, breadcrumbs, garlic and cheese in a food processor and spin while trickling in the olive oil until you have a bright, runny paste.
Transfer to a bowl and season with salt and pepper. Thinly slice the tomatoes into ribbons and incorporate into the pesto.