Around the cabin

Red clover destined for kombucha, sweet and full of nectar. Immature ramson (ramsløk) seeds accidentally picked in the garden. At NOMA they pickle them and used them like capers. Since we don't have quite enough to do this, we are eating them raw. Rather spicy and delicious!

My spring loppis project come to fruition: an ode to Norwegian artist Anne Marie Ødegaard.

Loppis are flea markets held at primary schools and are the absolute best. I collected about half of the tiles there, the other half I purchased online from a super kind Trønder. Originally these all came in big gold frames, bulky collectibles produced by a company called Porsgrund in the 1970s. The collectibles themselves have apparently fallen out of favor, but I love her images and now get to see them every summer morning while brushing my teeth.

Around the cabin

Valerian root, one day after picking

A refreshing glass of kombucha made with oolong tea and dried hibiscus flowers

Leftover double chanterelle soup transformed with soy sauce, fresh green onion, sesame seeds = umami heaven. Freshly plucked side salad with homemade miso-ginger-carrot dressing.

Porcini atop a mountain of moving boxes. We're moving on Friday! Looking forward, both to the new place and a less crowded cabin.

Around the cabin

Lavender springs in a wildflower bouquet are both colorful and pleasantly fragrant
 

Enjoyed a glass of homemade sparkling pear and tumicuni root (similar to both ginger and galangal) wine, aged six months after bottling. Sweet and mild with a slightly spicy aftertaste.
 

Porcini thinks this baby onion (the year's first!) is a toy..
 


Yellow raspberries (my favorite) with a few reds mixed in. They seem to come in a bit earlier.

DIY apple-picker

Found on our way out into the forest. Pretty ingenious, no?

Instagram

Yes, that's right: we now have Instagram.

Rolf's in charge and it runs both parallel and perpendicular to the blog. Just what's going on when it happens versus when we have computer time. Our first pumpkin picked earlier this week:

Pretty delicious, actually!

It's a pale yellow-orange inside, not as sweet as fully-ripe pumpkin but good for savory dishes.

Hei verden

Welcome to the new online home for our adventures in foraging, fermentation, and food.

We are a chef and an artist, Scorpio and Gemini, Norwegian and American, etc.

Equal parts knowledge and experimentation; always looking out for new and wild combinations, unlikely pairings.