The Delight of Mini Chanterelles
Out in the forest's quiet, under the whispering canopies, we've discovered a tiny treasure trove: mini chanterelles, no larger than a pinkie finger, awaiting those with keen eyes and gentle hands. Some might pass them by, waiting for the full flourish of sprouted fungi, but not us. With Bear as our guide, his small stature a secret weapon, we pluck these young gems from their mossy cradle.
Roasting sweet chestnuts
Roasting sweet chestnuts unveils a blend of flavors reminiscent of baked potato and hazelnut. After a gentle roast on the wood stove or in the oven, we let them steam under a damp cloth, ensuring tenderness. Finished with a dab of butter, each chestnut offers a comforting, melt-in-your-mouth experience.
Picking Sweet Chestnuts with the Kids
As autumn unfolds, our kids lead the charge in foraging sweet chestnuts, a hidden gem in our diverse Nordic woods. Arriving at our doorstep with buckets of glossy chestnuts, their pride is palpable. With spiky husks as our guide, we're ready to roast and savor the seasonal bounty, creating cherished family moments along the way.
Nettle seed bread
Nettle seeds. These tiny gems, foraged from our local woodlands, add a speckled, earthy beauty to the finished loaf. Mix them into the dough, and you get a lovely texture and a pop of color in every slice.
Foraging the ‘spicy’ stinging nettle seeds
You'll know it's time to harvest nettle seeds when the once-erect stalks sag, burdened with clusters of maturing seeds. These whimsical seeds offer more than just a pop of green color; they add a delightful crunch when sprinkled atop buns or rolls.
Pressing Apple Cider—Or as We Know it, Äppelmust/Æblemost
Ah, autumn—a season that beckons us back to age-old traditions. In our home, that means pressing our very own äppelmust or æblemost, what you'd call apple cider. Simple and wholesome, our method involves nothing more than picking, washing, grinding, and pressing. It's a family affair, with the kids often asking for a 'shot' glass of this elixir when they come home from school.
Foraging wild Wood Sorrel
Discover the simple joy of foraging wild wood sorrel—a tart and lemony treasure waiting for you in the woods. Learn how this easily identifiable plant can be a flavorful addition to your culinary adventures. From cake toppings to zesty salads, wood sorrel brings a touch of wild to your table.
Hot elderberry drink - and elderberry toddy
Savor the warmth and unique flavors of elderberry juice in a variety of ways—from a simple, sweet mug to an adult-friendly toddy. As the seasons change, don't forget to spice it up with a stick of cinnamon or a pinch of cardamom.
Plucking Apples and the Æblerov apple-snatchers
Learn the art of æblerov, the Danish tradition of apple 'plundering,' and discover how to tell when an apple tree is ripe for the picking. From the "half-twist test" to checking the color of the seeds, we share our time-tested tips for a fruitful foraging adventure.
A secret giant-blackberry-yielding bramble
Discover the extraordinary blackberry bramble that has us all saying "Wow!" Nestled near a tranquil stream and dappled in sunlight, this bush yields berries like no other—plump, juicy, and twice the size you'd expect.
The Secret to Our Base Elderberry Juice—Or Is It a Syrup?
Our versatile elderberry base juice or syrup is the perfect way to capture the essence of this unique berry. With added notes of apple and thyme, this recipe transforms your elderberry haul into a culinary - and safe - delight.
Foraging Elderberries: A Tribute to Our Favorite Giving Tree
In the depths of autumn, our family eagerly anticipates the ritual of elderberry picking—a practice steeped in both lore and flavor. These bountiful berries not only offer their unique, complex flavor to our table but also fulfill a promise made to the Elder Mother in spring. In return, our children relish the coziness of cold autumn days, brightened by steaming mugs of elderberry juice and the rich aroma of elderberry-laced winter stews.
The wrinkled and illegal Nordic-japanese Rose
The Nordic-Japanese rugged rose is a fragrant beauty that dominates the Scandinavian landscape. But bring it inside, and you'll find its petals quickly fall away, as if the flower insists on belonging solely to the wild. The fruits on the other hand..
Rose-fruit jam - Nordic Rosehip jelly
Discover the vibrant hues and complex flavors of Scandinavian rosehip marmalade, made from the rugged Japanese rose along our coastline. This tart-sweet delicacy captures the essence of the harvest season, perfect on bread or as a star ingredient in desserts.
Blackberry Cordial - Make your own Bramblejuice
Embark on a berry quest before crafting your own blackberry cordial, a forgiving elixir that sweetens Sunday afternoons.
Flowering Peppermint
Ah, late summer! A season of whimsy, especially in the world of peppermint. Those bushy green stalks you've known suddenly sport violet-pink blossoms, as if dressed for a grand soirée. The air? Filled with a milder, poetic scent—sweet and spicy, a departure from the peppermint's usual pungency.
Karljohan and the nordic boletes
Journey with us through the labyrinth of history and folklore surrounding the Bolete Edulis—also known as Karl Johan in the mystical forests of Scandinavia. Once shunned due to cultural 'mycophobia,' this 'king of mushrooms' found its regal status thanks to a French-swedish king. Today's Karl Johan is a foraging favorite, a culinary treasure hidden amidst mossy forest floors.
Mushroom ‘spice’ powder
Our homemade mushroom powder is more than just a spice; it's a sprinkle of forest magic. Ground from mushrooms we've carefully dried ourselves, this umami powerhouse transforms pasta, elevates stews, and even makes a mean mushroom sauce.
The Art of Drying Wild Mushrooms
Drying mushrooms, especially boletes, creates an incredibly pungent and long-lasting pantry staple that adds a woodsy, umami boost to any dish. We like to slice them thin and hang them near our wood stove, where the circulating air and gentle heat work wonders in drawing out moisture. Stored in clip-top jars and displayed in a shaded kitchen corner, these dried boletes not only look decorative but offer an intense mushroom aroma that always delights our guests. It's like capturing the essence of a forest walk in a jar.
Young hazelnuts: A Forager's Guide to Coexisting with Squirrels
Discover the hidden delights and dramas of our local hazelnut forest. Learn how we've adapted our foraging habits to coexist with the agile and acrobatic squirrels that call this woodland home.
Subscribe to our Pigeon Post.
Follow Vv on Instagram.
