Time Has Come For Some Allotment Fun

New to the allotment? Fearing the committee trawling around and pointing out that your plot is not up to scratch? Read on. I am on my first ever allotment journey and will travel with you through the year.

Onions in the ground has been my biggest accomplishment this week. Fun work to do with my little helper on Easter break.

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Allotment time and work is supposed to be fun, nutritious, practical and therapeutic. I cry inside when I hear people giving it up because of time. Plant something easy! Don’t care about your neighbours beds being weed free. My theory is to eradicate weeds by growing other plants and vegetables where they have a tendency to take over. Well, time will show!

After several spells of snow and winter, Spring is upon us. Last weekend we could even see cherry trees blossom in the snow.  This time I believe the coin has turned and yesterday’s Spring equinox (20th March 2018) promises that we are going into the lighter, sunnier season.

I am also lucky to have my Tim Foster course work and book «Good Earth Gardening» by my side for advice. I have put down some broad beans as I was told they germinate better when it is cold. A fact I picked up from BBCs iconic Gardeners World. Another helpful place to find some tips about seasonal greenery work. I watch it from time to time on BBC IPlayer.

Bookshelf in the shed:

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Today my main ambition was to put woodchip on top of some black plastic that was left on the ground around my blackcurrant bushes from the allotmentier before me on what is now my plot. I presume the black plastic was put there to keep weeds away, and I therefore decided to leave them in place, but they need covering up. For aesthetical reasons I will help myself generously to the free wood chip reservoir on our allotment site. I had to carry around fifteen of these boxes. My pink box revealed:

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End result and I think it looks better. Fingers crossed it will last.

71F7FE47-3639-4F7D-8322-AC95DD70A4DASurrounding my beautiful blackcurrant bushes. Let’s hope the committee notices and are happy 😃

I’m now on Gloucester Road #Bakersandco checking out their brunch, filter coffee (black, a must have for any Norwegian!) and reading Tim Foster’s book. A book review will come some time this year! But the coffee was too thin ☕️

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Happy Easter from Bristol!

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#Vaffelmamma on how to make Waffle Hearts, and the Good Soil Association

D04688AF-D75C-4780-BD78-C0418D541FB1Norwegian and English text. Tekst på norsk og engelsk.

FFF0CA7B-B0DC-44DC-A19A-77CAECFE8539 Vaffelhjerter er det mange av i Norge.

Store, små, noen med sukker på. Og i dag har jeg snappet opp at det er den internasjonale vaffeldagen! Tenk det. Nå er det snart en dag for det meste, og det er selvfølgelig også en unnskyldning for å sette igang vaffelpressa. Jeg går på med friskt mot med klassisk oppskrift fra Ingrid Espelid Hovig, nemlig “Vaflar – frå Lise”, og her følger en billedserie med framgangsmåte.

There are lots of Waffle Hearts in Norway. We love to eat them as a treat with sugar on, maybe some butter, or soured cream with jam on top, or maybe brown cheese (brunost) which is an excellent choice for these beloved hearts. More continental versions might include vanilla ice-cream and fruit compote on top, and the whole waffle eaten with a knife and fork. Even a popular children’s book by Maria Parr and later tv-series has the title “Vaffelhjarte” (published in English as Waffle Hearts).

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Waffle heart necklace in oxidised silver from #Frisenberg.no

A Classic Norwegian waffle recipe can be found in one of Ingrid Espelid Hovig’s cooking books and they are called “Waffles – from Lise”:

Waffles/vafler (10-15)

1. 10 dl plain flour/hvetemel

I have now started looking for the Soil Association mark as they certify organic food and produce to a very high standard in the UK, and they are based in Bristol!

2. 4 teaspoons baking powder/bakepulver

3. 2 dl granulated sugar/sukker

4. 2 teaspoons cardamom (ground, not pods)/kardemomme

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This I normally bring here from Norway. I have used the pestle and mortar on cardamom pods, but then you need to grain them very well indeed, unless you want the feeling of eating sand… Cardamom is crucial for the Norwegian tasting waffles.

5. 10 dl milk/melk

I usually put in half the milk with the dry ingredients first, then mix to a smooth mixture. You don’t want any lumps whatsoever. Then I add eggs, and last the rest of the milk.

6. 4 eggs/egg

Why not make a hole top and bottom of the egg and blow the inside out instead of breaking the egg (middle pic). This way you can use the egg shells for Easter decorations!

7. 1dl melted butter/smør into the mixture (and you don’t need additional butter in the waffle maker)

Leave the mixture for half an hour with a cloth or similar to cover the bowl/mixture. La stå i en halv time.

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Easy to make, fresh just before serving. #ScandiKitchen for tips on where to get the waffle makers. Mine was bought in Norway, using an adapter.

Served warm & fresh ❤ Hearty food ❤

Velbekomme!

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