Monday

Back in a week...



 Warm summer greetings from me!
Relax...it is summer..and too hot to do anything...
 


Lakka...cloudberries


 Nordic growing conditions are harsh yet productive.
The berries and mushrooms that grow in Finnish forests are part of the
traditional Finnish diet, and gathering them is a pastime for many families that has
been passed down through generations. Towards the end of July, Finnish grandmothers
put on boots, tie scarves around their heads to protect their hair, and then disappear
into the woods. As twilight falls, they return home laden with treasures;
bilberries, raspberries, lingonberries and mushrooms.

From: This is Finland


Cloudberries Finland
link

Approximately 500 million kg of berries and a staggering two billion kilograms
of mushrooms grow in Finland's forests every year and the tradition of picking wild berries
and mushrooms is as popular as ever, despite urbanization. One study shows that 56 percent
of Finns, irrespective of their socioeconomic status, go to pick forest berries at least
seven times each summer. The most enthusiastic berry pickers are elderly women:
87 percent of them in the age group 60-74 pick wild berries


link

Northern and eastern Finland produce the largest quantities of berries,
and the people living there are the most active in picking them. In the region of Kainuu,
in northeastern Finland, each household picks an average of almost 60 kilograms of berries
a year. The berries are turned into juice or jam to preserve them for the winter, or frozen
without processing to retain their valuable nutrients. Cleaning the berries of their leaves
and stalks, putting them in freezer boxes and freezing them is a common summer
occupation for the whole family. At the end of summer, kitchens are filled with
the fragrance of freshly made jam or juice



Cloudberries in a cute birchbark bushel

Lapponia Cloudberry Liqueur / Lakka


Cloudberries, rich in vitamins and minerals, grow only in the moors 
and marshlands of Northern hemisphere. Lapponia Cloudberry 
Liqueurfrom Finland can be purchased here

Finnish Leipäjuusto - cheese bread


 Finnish Leipäjuusto with cloudberries
Photo by love_yellow

Leipäjuusto (bread cheese) or juustoleipä, which is also known in English a
s Finnish squeaky cheese, is a fresh cheese traditionally made from cow's beestings
rich milk from a cow that has recently calved. Reindeer or even goat milk can also  be used. 
Commercially available versions are typically made from regular milk, and they lack some 
of the colour and flavour because of this. The cheese originally comes from  
Southern Ostrobothnia, Northern Finland and Kainuu.

Traditionally, leipäjuusto was dried and could then be stored 
for up to several years. For eating, the dry, almost rock hard cheese was heated 
on a fire which softened it and produced an especially appetizing aroma. Even 
today, the cheese may be dried by keeping it in a well ventilated place 
for a few days. It has a mild flavour 


Finnish women having a coffeebreak in Alavieska, Oulu, Finland, 1922


Leipäjuusto with cloudberry jam, photo by Teemu Rajala
link
 

Leipäjuusto can be eaten warm or cold, and is served in a number of ways:


The traditional way to serve it as slices, as a side dish with coffee.

A few pieces are placed in a cup, with hot coffee poured on. 
The Swedish name 'kaffeos't ('coffee cheese') refers to this.

Served as diamond-shaped pieces, roughly 5 to 7 cm long and 
a little less wide, with cloudberry jelly or fresh cloudberries.

Slices of the cheese are cut into a cup or plate, with some cream 
poured on the pieces so that they soak a little, some cinnamon and 
sugar sprinkled over it, and grilled in the oven for a moment. 
Served with cloudberry jelly.

In modern Lappish cuisine diced, leipäjuusto is often used as 
a mild replacement for feta in various salads.

As a dessert, leipäjuusto can be served like Camembert
fried on a pan with butter until it softens, and served 
with jam, traditionally cloudberry



Picking cloudberries...


by Rolf Lidberg

Swedish waffles with cloudberry jam and cream


Swedish waffles are a little bit thinner than for example, Belgian waffles. 




The good thing about that is that you can eat several of them. 

Swedish waffles with cloudberry jam and cream - about 8 waffles:

3 ½ oz butter
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ⅙ cups milk
2 eggs

Melt butter. Whip together flour, baking powder and salt with half of the milk 
until you have an even batter. Pour in the rest of the milk, eggs and the melted butter, 
whip until thoroughly mixed. Heat the waffle iron and brush with butter. Pour 
about ¾ dl (5 tbsp ) batter and bake. Serve together with whipped 
cream and Felix cloudberry jam.





Purchase Swedish Felix cloudberry jam here

Cloudberry jam is traditionally served with exotic desserts, ice cream 
and waffles, or in parfait. It is also delicious with deep-fried Camembert. 
The cloudberry plant is a rare jewel growing best in damp soils such as bogs 
and marshes in northern Sweden. The cloudberry is rich in vitamin C 
and has  a very characteristic and exotic flavour


 Swedish stamp, 2010

Multe...



Wild cloudberries at Litløya, Nordland, Norway
photo by Bjørn Tennøe from his flickr
via 

Thursday

Go' sommerferie - Happy summer holidays, everyone!


It's time for summer holidays...also for me!
I am closing the blog down for a fortnight - wish you all, happy holidays 
and enjoy as much as you can; relax, travel, see good friends...everything
that makes you happy! God sommerferie fra København!
Happy summer holiday greetings from Copenhagen!


Have fun!

From: Elsa Beskow's Petter och Lotta på äventyr' 
Peter and Lotta's Adventure



Harvest...høst


  Elsa Beskow's illustration from Lisa's Future Plans from ''Vill du läsa?, I'
link



Peter Hansen: 'Harvest', 1901


Finnish harvesting...


Martta Wendelin (1893-1986) 
Kotiliesi, nr 16, 1941


The Finnish reaper-binder (shown here), where you sat on an iron saddle, 
was complex and more rare than the mowing machine, 1942


Albert Edelfelt: 'Girl with a Rake', Study for 'August', 1886


Albert Edelfelt: 'Girl with a Rake', Study for 'August', 1886
link

Harvesting in Finland in 1925

...in Norway...


Norwegian Haymakers, ca. 1915



Loading hay - photo by Paul Stang


Hay-making photo by Paul Stang


Harvest in Jølster in Sogn og Fjordane county, Norway.
Photo by Axel Lindahl, ca. 1890
link

...and in Sweden...


Ven, Skåne, Sweden


by Johan Öhman
link


by Karl Örbo (1890-1958)
link


Photo taken in 1926 by Lina Persson
Please, go to the website 'Välkommen till Lajksjö' and see all
the names of the persons in the photo


Haymaking, Almo, Dalarna, Sweden

These photos are from
Swedish National Heritage Board


Bringing in the hay, Hallsberg, Närke, Sweden


Haymaking, Lekaryd, Småland, Sweden

Wednesday

I would love to own....







Peder Severin Krøyer (1951-1909)


The Beach, Skagen, 1902

 Fishermen return from Sea, 1885
link


Fishermen at Nordstanden on a Summer's Eve, 1891
link


Skagen Fishermen set Sails, 1884
link


 Stenbjerg with Marie painting, 1889
link

Det er Richs der drik's


In World War II, acorns were used to make coffee, as were roasted chicory and grain
Richs was a well-known wartime Danish coffee substitute made of chicory, rye and sugar beet.
Actually the non-coffee Richs coffee was known since 1834 when C.F. Rich & Sønner A/S
started making it and later, in 1897, De Danske Cikoriefabrikker. Like other coffee 
substitutes one could drink Richs both alone or mixed with real coffee

If you read Danish you should visit Henning's website
and leans more about Richs


Danish ladies drinking coffee outside, summer ca. 1943
 Kvindemuseet, Århus


Chicory - Photo by Alvesgaspar




Richs ad 1940