Harvest Time – On the Lookout for Food in the Forest.

Summer may be almost over, but this is the time to fill your larder with all the tasty ingredients the forest has to offer. I’m talking about everything from mushrooms to game. Because what could beat a heap of freshly picked golden chanterelles? Fried in butter and gently salted, served on a slice of tasty bread. A simple pleasure, and almost free. Talking about mushrooms, I do hope this is a good year for ceps. This proud member of the Boletus family, with its nutty flavour is a fine addition to any kitchen. This is something that the Italians know well. They go mad for this particular mushroom and will buy as much of it as they can get their hands on. I wouldn’t be surprised if it turns out that the dried ceps sold in our delicatessens under an Italian label were actually picked in Sweden.

Get Funghi organizes guided mushroom picking in holidays in Sweden – a perfect way to experience the mushrooms first-hand!

Mushroom Picking! Photo: Jonas Ingman

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The Dalsland Canoe Marathon+ – How Sian Lewis of Health and Fitness Magazine Embraced the Challenge

Sweden’s largest canoe event – the Dalsland Canoe Marathon – recently celebrated its tenth year, with hundreds of paddlers all keen to complete the 55 km / 34 mile course in the fastest time possible! The annual race, is held on the second weekend of August each year, takes place in Dalsland’s lush, forests and sparkling glacial lakes, with canoeists traversing the four lakes – Laxsjön, Svärdlång, Västra Silen, and Lelång – with water so pure, you can drink it. It is open to all abilities (there’s even a shorter course for kids) and participants celebrate in Swedish style with a crayfish party afterwards.

The Marathon! Photo: Anna Nyberg

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The forthcoming World Food Travel Summit in Gothenburg – Interview with Executive Director, Erik Wolf

Hundreds of food and travel companies from across the globe will gather at the World Food Travel Summit in Gothenburg, West Sweden (21-24 September) 

Cod with Fresh Potatoes. Photo: Jonas Ingman

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Crayfish Parties– On the Lookout for the Tastiest Accompaniments.

If anyone can sing the praises of langoustines, it’s me. Because langoustines are among my favorite foods. Newly boiled and still warm, fresh from a liquid to which a tiny amount of porter has been added to bring out the natural sweetness of the shellfish. And what about freshwater crayfish? Yes, please! Cooked with heaps of dill, they brighten up the crayfish party with their cheery red color.

Crayfish! Photo: Jonas Ingman

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Skål! It’s Time for Kräftskiva!

Kräftskiva, or Crayfish Party, is one of Sweden’s most unique and fabulous traditions!

Crayfish parties are mostly held during the month of August, a tradition that started because crayfish harvesting in Sweden was, for most of the 20th century, legally limited to late summer. For more information on the history of Crayfish parties, check out our previous blog-post on the subject.  Today, the kräftpremiär  – crayfish premier- date in early August has no legal significance.  Also, the crayfish parties nowadays often continue into late September.

Fresh Crayfish with Dill! Photo: imagebank.sweden.se/ Cecilia Larsson

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Pickled Herring – On the Lookout for Swedish Food Traditions

What makes pickled herring so tasty? Admittedly, not everyone loves herring, so perhaps I should take that back. No, actually! Pickled herring is incredibly nice and can be varied in so many ways; by adding creamy sauces or using clear pickling liquids with onion, herbs and spices. I could go on describing all my favourites forever.

A Variety of Pickled Herring. Photo: Jonas Ingman

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Meet a Local – Ulrika Larsson of Green Adventures

It all started on a dreary cold November day in Stockholm, when Ulrika Larsson sat down in a kayak in the Stockholm archipelago for a day of sea kayaking . Although the odds were against her, the weather being cold and uninspiring,  Ulrika absolutely fell for kayaking and wanted to do it again and again!

Ulrika Larsson. Photo: Matt Giblin

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Wild garlic – On the Lookout for Wild Herbs on Kinnekulle

If you want to describe the flavour of wild garlic, a mild form of garlic is the closest you get. I have had wild garlic in a number of different ways. The last time my taste buds were tickled was not long ago. I had been invited to a Michelin-star restaurant in Stockholm. Behind an anonymous door, with an interior in light, soft colours, lots of wood and shiny copper lamps, is Gastrologik. This is a restaurant that surprises with the same sure neo-Nordic balance you find among top restaurants in Copenhagen. Jacob Holmström and Anton Bjuhr’s menu contained a very attractive dish; fillet of veal with cream of wild garlic, endives julienne and soured vegetables. In that harmonious Swedish way, with a careful balance between the sweet, fresh, sour, and mildly salty. The cream of wild garlic was superb and gave this dish a beautiful base, like a small piece of green meadow on a plate – if you know what I mean.

Wild Garlic. Photo: Jesper Anhede and www.lackokinnekulle.se

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