It is October, Fall is knocking on the door and soon the winter will be here again. The days are becoming shorter and shorter here up in the North of Sweden and soon the days will only see about 5 hours of sunlight. The moose hunt season is drawing to a close and the woods are lush with color. Fall is the season for mushrooms, beets, lingonberries, blueberries and if you are lucky, you might even find some cloudberries.
The High Coast in Sweden is showing itself at its best and it’s my favorite season when it comes to food. My grandpa has been a hunter all his life and this time of the year it is the season for moose. What I love about growing up here in the north of Sweden just by the coast is that we always have had fresh ingredients available. It’s hard to grow vegetables yourself, but the woods are filled with delicious things.
Last weekend I was back in my hometown, Örnsköldsvik, and my Grandma was cooking one of my favorite three-course meals. First up was toast with butter fried yellow chanterelles. There’s no better first course I can think of, especially when you’ve picked the mushrooms yourself. Chanterelles grow in the same area every year and if you find a spot you never tell anyone–it’s your secret that you might tell only to your family, but no one else. Second course was a moose steak, roasted in the oven and served with a traditional brown sauce and boiled potatoes, clean flavors that fit perfectly together. For dessert my grandma made a blueberry pie served with a home cooked vanilla sauce. I never get tired of this type of home cooked food made from high quality, fresh and eco-friendly ingredients from around the corner. Spend a day or two out in the woods looking for the amazing berries and mushrooms out there and I promise you that if you find some, it will taste better than anything you can buy at the grocery store.