text and images britt-arnhild
The foxberries are ripe, tyttebær as we call them here.
We were out hiking yesterday. Had planned to go picking foxberries in the area where we know to find a lot, but as it is the time of moose hunt in Norway, we decided against it. Instead we went to Geitfjellet, not far from where I hiked last Sunday.
I have grown up with foxberries. My father loved to pick them, still loves to pick them, my mother preserved and made use of the brihgt red berries in her cooking.
Terje and I always make jam, and we freeze berries for trollkrem, but now I have started to collect foxberry tales.......i.e. old ways to use these rich berries.
A couple of weeks ago I was served foxberry porridge, made with rye, as a dessert. I asked for the recipe and will make it myself as soon as we get some fresh berries.
This week, at the meetings with the Sami people, a couple of the men started to tell foxberry tales from their childhood.
Like how they, in winter, found green foxberry leaves, gathered a basket full to give to their grandmother. She dried it on the stove and used it for tea. A treat for the leaves was a candy cut in half.
Nature is generous. Unfortunately we are forgetting how to harvest, how to use what is here right in front of us.
I had dinner with the Sami. To decorate the starter the chef had used rocket salad/ruccola. "I pick wild ruccola all summer" one of the men said. "Wild?" I asked, "I also pick ruccola all summer, but that´s because we grow it in our herb garden. I´ve never seen it wild in Norway" My Sami friend smiled, "Dandelions, I pick dandelion leaves and use them as ruccola"
I like to learn more from Mother Nature.
To pay forward old knowledge. To gather recipes from my foremothers. To cook traditional food.
Do you have family recipes with wild nature included?
Terje loves to eat foxberries directly from where they grow. We are a perfect hiking couple. I can walk my own pace knowing that he is there somewhere, picking berries.
Recent Comments