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.
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.
You know that moment when the rhubarb plant begins to bud in the late spring and there’s this anticipation of just how long it will be until it’s harvest time. The time when the leaves unravel and expand, while hidden under their canopy are long stalks of bright pink, deep crimson and earthy green. That excitement of a year-long wait to enjoy a slice of homemade 
Yay for May! And layer cakes!
A name can give away a lot. A name with a bold statement also has a lot to live up to. This is one cake, and I think you will agree, which lives up to its name and puts all its cards on the table. In every way, this cake is a golden success.