All posts tagged: nesoddtangen

Bagels – Montreal Style!

Anyone who has ever been to Montreal for more than an airport layover knows about our bagels. No, even if you have eaten bagels in Boston, New York, Toronto or anywhere else, you still have not tried the good¬†ones. It is a simple matter of fact.. and no.. I am not in the least bit biased ūüėČ Montreal bagels are the perfect combination of sweet, savoury, crunch and chewiness! They are anything but a bun with a hole in it. Sunday morning bagel runs, 3AM post party bagel line ups at Fairmont or St Viateur, waiting your turn at the bagel factory watching them come straight out of the wood fired oven is a Montreal ritual, you do not even need to put any toppings on them. But if you do, you know that nothing beats ‘bagels and lox’! It was only when I moved to Norway that I learned that salmon is called ‘laks’ in norwegian, I loved that, having calling smoked salmon ‘lox’ since my childhood. Every time I visit my gang back …

Foraging and Ramsl√łk – wild garlic pesto

Ramsl√łk as it is known in Norway, is also known as¬†ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek or bear’s garlic. Latin name:¬†Allium ursinum Long overlooked, Ramsl√łk has made a comeback of late, gourmet restaurants and epicureans everywhere are hoarding what they can. There are few places locally where it grows, and hopefully those special places, much like favourite mushroom spots will remain secret such that it will continue to grow and those who harvest it are responsible and follow the foraging rule of take no more than 1/3 of what is available. Doing so will help it thrive for generations to come. Last year, our family took a course on local wild edibles, wandering the path and woods, collecting and nibbling as we walked. It was a revelation to see what can be foraged locally and was of immense value to increasing our knowledge about local food.¬†We are fortunate to live in an area where we are able to obtain wild mushrooms, game, mussels, oysters, fish and more. We are blessed to …

Collaboration – just like bees in a hive

you can’t make honey alone, and¬†even if you could…¬†wouldn’t you want someone to¬†share it with? Lately the concept of collaboration and sharing ¬†has been at the forefront of what is going on in my life. Having received many comments about how refreshing people find it that I freely share my knowledge and skills – I am always taken a little aback – and think about why that is so unusual? Isn’t that what makes everything work? We all have our strengths and weaknesses and when we band together to share, don’t we all win? I redesigned the¬†website this week to encompass the changing aspects¬†of¬†my life and projects, but one thing has not changed, collaboration is something I hold near and dear to my heart. I have made some wonderful¬†friends working on joint projects, everything from FeltUnited, to Ekebo our CSA farm, to the farmers market, to our Lavvo project for the school spending many a weekend sweating in the woods with a hammer and a saw. ¬†ūüėČ My latest endeavour, a local food coop project …

dehydrated vegetables and herbal salt

An interesting day at Hellviktangen’s¬†farmers market this weekend. A lot less people came, likely due to the rain, but the ones who were there were very keen on hearing details about the products that I had available. One ¬†item that brought about great interest was my seasoned salt. Such a simple ingredient to have on hand and it can be used on so many ways. Throughout the growing season, while everything is fresh and abundant, I do my best to preserve what I can. One of the methods I use is dehydration. My pantry is full of mason jars with a huge variety of dried goodness in them. My trusty mandoline which has been well used for over a decade makes quick work of the task, and once thinly sliced, I place everything in the dehydrator and let it go to work over night. I dehydrate at no more than 40C (104F) in order to¬†maintain the optimum nutritional value. While I do not adhere to the Raw Diet, I¬†choose to use this process for dehydration …

Granbakken at the Local Farmers Market

This weekend Hellviktangen Kulturhus is hosting a mini farmers market. It was a very last minute invite for those who grow and/or create¬†things with local produce, and while looking in my pantry after a season of ‘making’ I thought¬†why not! Every year throughout the late summer and autumn, I put together a good sized batch of homemade goodness, most of which¬†is¬†given out to friends, family and neighbours. This year, I have more than enough! Why ‘Granbakken’? Granbakken (which translates to Spruce Hill) is the name our our property.¬†Our home is an old timber summer house from 1921, and¬†whenever I label something from my kitchen, it has had the Granbakken name on it. I find it¬†very appealing¬†to keep the history of our home alive. So I have been in the studio designing, printing and plotting labels for jams, jellies, salves, tub tea and more! I love being able to combine studio life with kitchen creations ūüôā My¬†children have also been asking when we will be using the fruit press and crusher, and as our usual fall …