Red clover Wreath
Ah, the art of weaving a Red Clover wreath—a cherished harvest-time tradition. In the days of early fall, when the clover still blooms but the air has that crisp touch, crafting such a wreath takes on a special significance.
A bouquet of red clovers - and a very photogenic surprise cat
The simple joy of bringing the wild indoors with a vase of perked-up Red Clovers. Initially droopy but ever resilient, these blooms don't just decorate—they come to life in your home. Even our cat Tiger couldn't resist making an appearance beside this fetching display. A dash of wild, a sprinkle of feline elegance—what more could you ask for?
The lush nordic Red Clover
As the warmth of late summer extends its arms into early fall, many of the usual wildflowers have long said their goodbyes. But just when you think the color palette of nature is winding down, the Red Clover springs forth in a profusion of bulbous, pinkish glory.
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.
Fettucine with Karljohan bolete - The king of Mushrooms
Dive into the enchanting flavors of the Scandinavian forest with this simple yet elegant Karl Johan Bolete Fettuccine recipe. We're merging the meaty richness of foraged bolete mushrooms with the crisp freshness of broccoli and peas. Tied together with a touch of butter and crowned with mature cheddar shavings and parsley, this dish is a hearty, no-cream-needed feast straight from nature's bounty.
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.
Miniature Småkakor Scones
Unearth the perfect balance between Scandinavian Småkakor and British scones with our recipe for miniature scones. Less sweet than a cookie, but sweeter than a biscuit, these mini scones are the perfect companions for tea, picnics, or simply to enjoy a moment of quietude. They're as versatile as they are delicious, and they're waiting for you to discover them.
Creamy Orecchiette with Chantarelles and Young Hazelnuts
Embark on a culinary journey that brings the forest to your table with this creamy orecchiette and chantarelles dish. Enhanced with the nutty goodness of young hazelnuts and the vibrant flavors of peas, garlic, and onion, this pasta dish is a celebration of late summer's bounty. It's forgiving, flexible, and utterly delicious.
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.
A Day at Fårup Sommerland themepark in Denmark
Fårup Sommerland is not your typical theme park. With its woodland theme and charming mascots like Porcupine, Squirrel, and Fox, the park offers a uniquely authentic experience. From the natural decor to a remarkable pirate treasure hunt obstacle course, Fårup Sommerland goes above and beyond to create an environment that feels as intimate as a walk in your neighborhood woods. Get ready for a different kind of thrill, one that leaves you with tired legs, wet shoes, and a heart full of joy.
Cooking Blackberry Jam the Scandinavian Way
Dive into the world of Scandinavian jam-making with our blog post on crafting the perfect blackberry jam—or should we say, brombærmarmelade? We explore the linguistic and cultural nuances between jams, marmalades, and jellies, offering not one, but two recipes for this delicious preserve. Whether you're a purist looking for a simple fruit-and-sugar blend or a culinary adventurer seeking to fine-tune consistency and flavor, we've got you covered. Don't miss out on this seasonal delight!
A stay at Fårup Sommerland Hotel
At Fårup Sommerland, nestled amidst the Danish woods, contrasts blend into a delightful harmony. Imagine starting your morning with a peaceful cup of coffee and a fresh croissant at the hotel's serene lakeside, and then, just a short stroll later, finding yourself on one of Europe’s most thrilling roller coasters. It’s a small, intimate hotel experience – cosy, Nordic design, kids finding playmates as evening falls, and golden hour walks along the lakeside boardwalk
The giant boletus mushrooms
In our woodland explorations, we've discovered giant bolete mushrooms, with some weighing in at over a pound each. These are the grand specimens of Boletus edulis and Boletus badius, majestic in size and brimming with deep, intense flavor, akin to a finely matured cheese. Here, we showcase some of our most impressive findings, each one a delectable promise of meals to come and a vivid reminder of the bountiful surprises the forest holds.
Picking “Bear-berries” Björnbär Blackberry
In the Nordic woods, blackberries, known as 'Bear Berries', beckon both humans and wildlife closer with their dark, sweet allure. The resilient blackberries, bristling with thorns yet offering sweet rewards, paint a portrait of late summer and autumn days filled with gathering, preserving, and savoring the wild bounty of the land.
Oxtail in Cherry sauce
When comfort food calls, we turn to a rich, hearty Oxtail stew. But we’re giving it a twist, swapping traditional wine for the deep, "wine-ish" flavor of dark Morello cherry juice. This blend merges earthy richness with a touch of sweetness, offering a vibrant and deeply savory dish. It’s an aromatic celebration of the season’s flavors, and a true comfort on a chilly day
“Coq au vin” with cherry juice
In the heart of autumn, as the leaves begin their colorful descent, our kitchen finds solace in slow, simmered dishes. Among our favorites this season is our twist on a classic: 'Poulet au Jus de Cerise,' or 'Chicken in Cherry Sauce.' Instead of wine, we opt for dark Morello cherry juice, which holds a 'wine-like' depth and tang that elevates this dish to something special.
Harvesting Wild Poppy Seeds
As autumn whispers its arrival, it's time for a cherished ritual: harvesting wild poppy seeds. Before we collect these tiny treasures, we gently shake each pod, releasing some seeds back to the earth to ensure future blooms. With careful snips, we gather the pods and take them home, where we tap out the plentiful seeds — a delightful, edible bounty that adds a nutty crunch to breads and desserts alike.
Subscribe to our Pigeon Post.
Follow Vv on Instagram.
