Braised Chicken with Blackberry, Crisped Schwarzwalder Ham, and Dried Mushrooms
Indulge in the flavors of fall with our one-pan Not-Quite-Coq-Au-Vin! Braised chicken meets blackberries, dried mushrooms, and crisped Schwarzwalder ham in a cast-iron pan for a no-fuss, hearty meal. With optional sides like buttered noodles and blackberry-infused whipped cream, this dish is the epitome of autumnal comfort.
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.
Elderberry slush is a Rare Autumn Delight
Cherish those unexpected warm days in the midst of autumn with our homemade elderberry slushie. Perfectly suited for those bittersweet moments when you're caught between seasons, this treat allows the strong, distinctive flavor of elderberries to shine—even when iced to perfection.
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.
Elderberry Brisket: A Forager's Feast
Discover the comforting embrace of our Elderberry Brisket, a humble yet hearty dish that celebrates the richness of locally foraged ingredients. Seared brisket, aromatic vegetables, and a splash of homemade elderberry juice come together in a slow-cooked feast that's perfect for chilly autumn evenings. It's simple, it's local, and it tastes like home.
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.
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.
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