This is the first part of my three-part series of autumn dishes featuring rutabaga.
For me, these days have been all about rutabaga, or kålrabi, kålrot, swede, and neep. Those large, matte-purple, and slightly rough-looking root vegetables, which are a cross between a turnip and a cabbage. They are also referred to as Nordens appelsin, or “the North’s orange” because of their high content of Vitamin C. The idea of cooking one, let alone eating one, can seem daunting – leaving them often overlooked or reserved only for specific dishes throughout the year. But, they are a vegetable I have become quite smitten with since being introduced to the Scandinavian lifestyle. (more…)
As we head into the last weeks of summer, it means final chances to use up the last of the summer berries. And one berry that always intrigues me is the blackcurrant. It’s all at once sweet and tart and has a beautiful deep purple, almost black and glossy exterior. The taste is earthy and leaves you with a lingering aromatic experience. They’re divine eaten directly from their stems and are also a favorite in sauces, jams, jellies and sweet and savory dishes.
There is a great wonder when you travel throughout Norway, never quite knowing what grandeur will appear around each and every corner. The landscape can change dramatically and each part has a beauty all of its own.
Daylight seems to never fade over the blooming fields as the sun’s warmth beats down. It’s the start of summer. The summer solstice, the longest day of the year. A day that has been marked and celebrated throughout time. Midsummer.
It’s not difficult to see just how important bread plays a role in Norway. The Nordic food culture is built upon grains and the varieties of bread types have an historic thread throughout the region.