Bonfire Baked Apples
Gathering around a bonfire to cook apples directly in the embers transforms a simple fruit into a special treat. Hollowed and filled with butter, cinnamon, cardamom, syrup, and sugar, then wrapped in foil and baked in the bonfire's glow, these apples become fragrant delights.
Crafting Wild Garlic Salt: A Forager's Secret to Year-Round Flavor
Wild garlic salt is a simple, yet transformative way to preserve the vibrant taste of spring's foraged greens, ensuring a year-round supply of their unique flavor. By blending chopped wild garlic leaves with coarse salt until achieving a wet sand consistency, and then drying the mixture, we create a versatile culinary staple.
Wild Garlic Butter
Our homemade wild garlic butter celebrates the rustic charm of foraging, with its uneven distribution of garlic creating a visually appealing, spotted look and a delightful variance in flavor.
Foraging wild garlic in the spring
In the spring, our foraging excursions lead us to the treasure of wild garlic, known affectionately as "Oniony onion" or by its Latin name, Allium Ursinum, which resonates with our little Bear as "Bear Onion."
Sipping spring: Freshly tapped Birch sap
Tapping birch sap is an early spring tradition that brings the forest's bounty to our breakfast table, offering a natural supplement to traditional morning beverages. Selecting the right birch, we drill carefully to collect the sap, which flows most abundantly in the early morning. This sweet, woody, and refreshing liquid, with its subtle mineral notes and slight sweetness, is akin to drinking the essence of spring itself.
Brewing Hazel Catkin Coffee
Hazel catkin coffee is more than just a beverage; it's an invitation to explore the flavors of the forest, a celebration of spring's bounty, and a testament to the culinary adventures that await in the world outside our doorsteps. Whether enjoyed in its pure form or as the foundation of a spiced chai, this unique brew connects us to the rhythms of nature, offering a sip of the wild in every cup.
“Frozen jam” - Raw blackberry preserve
In the heart of summer, when the blackberries at our secret spot are at their juiciest and most bountiful, we embark on a new culinary adventure with "freezepowder," also known as xanthan gum. This modern marvel allows us to create a kind of jelly preserve, a "frozen jelly" that captures the essence of fresh berries without the need for extensive cooking or heaps of sugar.
Sunchokes in the crisp autumn air
In the soft light of autumn, our garden's sunchokes offer a lesson in nature's resilience. These sunflower-like invaders, with their charming blooms and vigorous growth, are a forager's delight and a gardener's bane. Our youngest, Bear, delights in digging for their sweet tubers, a perfect addition to salads or a subtle twist in our hearty soups. We've learned to harvest them in moderation, especially after the first frost, when they're at their sweetest and kindest to our bellies.
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.
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