Tuesday, October 10, 2006

Red and blue


Lingonberries


Blueberries

Some of our bounty from Dalarna. This is right up there with mushroom-picking for "least favorite thing in the world" for Per, so we didn't pick that much. Still, enough for jam, a pie, and a very exciting lingonberry toffee that I'll tell you about soon.

9 comments:

Nicole Marie said...

Wow... next time you go into the woods, can I trade places with Per?? I am so jealous of the bounty of wild foods (and nature in general) that you have in Sweden, and I can't believe that there are people who don't enjoy it! So do tell him that if he'd ever like to come to smog-and-concrete Los Angeles for vacation instead... ;)

Shaun said...
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Shaun said...

Anne, Do you you know of any Swedish (or Scandinavian) cookery books that have been printed in English that make really good use of berries? I have a a good book on berries, but it specifically deals with those found in the U.S. and the recipes are also very American, which is a great thing, of course, but I would really love a little more variety and, preferably, something with a Northern European focus (I'm so greedy).

Dianka said...

Ooooh can't wait for that toffee!

Anonymous said...

I made my year load of lingon jam a few weeks ago. Bought them this year, usually I pick them myself but because I've been very sick I can't really trekk in the wilderness so that's how we did that. The jam is as good as ever though :). And yep, the berries originated from Dalarna :).

Eszter said...

These pictures are just beautiful!

Anonymous said...

oh yes - that toffee is making me drool already...can't wait!! ;)

Anne said...

Shaun, I'm sorry, I don't know.. there are very few Swedish books in English as far as I know. One to look for though is Rosendahls Garden - that's a nice one. Not just about berries though, but it does have a few marmalades and recipes like that. :)

Nicole Marie - he'd trade in a heartbeat. :)

And toffee coming right up! :)

Rachael said...

I use a cookbook that has lignonberry recipes, Aquavit, by a Swedish chef (Marcus Samuelsson) in NYC. Its beautiful and has lovely (contemporary) recipes.