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Four root stir fry: parsnip, sunchoke, potato and burdock

 
M Ljin
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2022
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The first roots of the year (besides potatoes) have come in!

So I cut them up very finely and made them into a stir fry, using olive oil for the frying oil (though butter would have worked nicely too). It tastes very good and smells even better.

How do you like to prepare your permaculture roots?


IMG_0571.jpeg
parsnips on a table
A mess of tangled, branching parsnips who grew themselves
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stir frying mixed root perennial vegetables
Cooking
IMG_0570.jpeg
Four root stir fry and an egg on a plate
With some egg

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
M Ljin
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2022
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I made another two today. The first with potato, sunchoke, jalapeño, and ginger. The second was the same, but instead of potato I added evening primrose. I am trying to like evening primrose, but they have a strong taste sort of like a cross between Spilanthes, the toothache flower, and raw hairy solomon’s seal roots. If they were a monocot, I would assume they were full of raphides and spit them out. This time it still tastes a little like toothache flower, but in a good way, not obnoxiously so. And since the root was a large, sweet one, that makes it better—some of them, especially in spring, can be woody and inedible. (Fall seems to be the time.) The sunchoke sweetens and balances out the flavor. Oddly I don’t seem to taste much of the spices.
IMG_0577.jpeg
Sunchoke, evening primrose, jalapeño and ginger cooking together
Sunchoke, evening primrose, jalapeño and ginger cooking together

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
M Ljin
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New fried roots again! Sunchoke, potato, carrot and a little onion. And then some apple mixed in.

I should not have added so many in a batch, nor added more after the initial amount. Some of them are burnt. Oh, well. At least those ones can fertilize the garden!

I wish I knew of some good quince bushes. I do have a friend who moved here from a ways away and goes back regularly, who usually brings back a few bags of quinces, which I’m grateful for. I’ve planted the seeds and they grow like weeds, but I’ve never seen a mature bush around here fruit for some reason. It’s strange; they’re plenty hardy, and I knew someone who lives up in the chilly highlands who often had a good crop of them. But not here.
IMG_0584.jpeg
Root and apple pan
Root and apple pan
IMG_0586.jpeg
Oops… burnt vegetables
Oops…

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
M Ljin
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Since nibbling around burnt bits didn’t fully satiate me, I made another batch, making sure not to add any roots unevenly. This is one of my special seed grown white potatoes that roots at the nodes, grows from cuttings, has purple eyes, makes spectacular flowers, and overall is a very special potato. I should be saving them for seed, but my regular potatoes aren’t ready yet! Despite a frost coming in, they’re still green.

Sometimes they grow gigantic, but these white potatoes were planted a bit late so they’re small. They are also knobbly like a sunchoke.
IMG_0587.jpeg
White potatoes
White potatoes

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
M Ljin
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2022
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I foraged a hat-full of crabapples from the town square and brought them back to process. I smushed them by hand, then mixed with water, and finally pushed them through a strainer. Then I washed the seeds and with the washing, put aside the water for “cider”/vinegar.



Finished sauce comes up to a medium sized jarful:

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
M Ljin
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2022
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I tried to make a jam with the paste, but it only accentuated the astringency. Luckily I set aside most to make fruit leather, which will probably be a more tasty form of preservation, and a little sauce for fresh eating. For the jam, I am thinking I will try to mix it in with some regular apples from roadside trees.

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
M Ljin
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Today I made garlic mustard “horseradish” sauce. It is more potent (as far as I can tell) than commercial horseradish. It is interesting to note how stunningly similar garlic mustard and wasabi plants look. I may try to grow wasabi some day.

The sauce is excellent with crackers.
IMG_0628.jpeg
Root
Root
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I chop the root and put it into a mortar.
I chop the root and put it into a mortar.
IMG_0630.jpeg
Crushed garlic mustard roots—they are as potent as cutting onions!
Crushed garlic mustard roots—they are as potent as cutting onions!
IMG_0631.jpeg
At the end, I add salt and apple cider vinegar to taste.
At the end, I add salt and apple cider vinegar to taste.

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
M Ljin
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2022
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I then added some beans, cumin and garlic to turn it into a sort of hummus and extend the last of it.

Edit: didn’t taste as good.
image.jpg
“Hummus” made with “horseradish” sauce
“Hummus” made with “horseradish” sauce

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
M Ljin
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Location: Zone 4b/5a
2022
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My current setup for cooking acorns:



I put the shelled, halved acorns in a pot, cover them with a substantial amount of water, bring to a boil, leave for 6-12hr, pour off the water once cooled, and repeat until the acorns are dark and taste mild. This time I have been wrapping the pot in a woolen blanket to make an improvised fireless cooker. It has been working well—the pot stays hotter for longer. I started this Monday and they might be done by Thursday. Usually it takes a week.

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
M Ljin
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2022
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The acorns might be done by this evening. Three days—that is a record!
image.jpg
Not a lot, but enough for a meal or two…
Not a lot, but enough for a meal or two…

One can never be too kind to oneself or others.
Never our fault, always our responsibility

 
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