Now we have all the cool flowering both in the forest and garden. The funny thing is that from early spring to late autumn we can actually take advantage of these delights. We will open up a new tab dealing with the subject of the forest pantry. That is, what you can eat in the forest and land. Here we will show plants that you can use, mushrooms and much more. We will also try to help you with its nutritional value, how best to cook and a range of good recipes. We hope our readers will enjoy this and of course you may ask questions.
Now the summer's good primeurs will partly our own Swedish but also a lot are imported. Personally, I try to take advantage of as much locally grown or homegrown as possible. Some vegetables are quite easy to grow while others a little more difficult. Worth is always to try :). Despite this, I also tend to take the opportunity to buy vegetables when it is cheap. The durability is varied. Some vegetables should not be in the fridge, others a must. I rarely throw vegetables even if it starts to look a bit infested, Tex a pepper that shrivels is not inedible but maybe not fun to serve in salad or as an accessory. Here I usually divide the peppers and toss on a baking sheet and grill, cool off and peel off the outer shell. I then do a layup and put in the fridge. Lasts at least 2-3 months. Below is a recipe I got from a Spanish friend a lot of years ago. This paprika salad is perfect to eat as it is, as toppings or as a good accessory to meat or fish.
White wine vinegar
I usually use at least 3-4 peppers, I divide these in halves and put on an ovenproof baking sheet with the pulp down. Sets at 225 degrees about 25 min or until the shell begins to be black. I then put these on a platter and pull a plastic sheet over. Let them stand until they begin to cool. Cut garlic into a piece, red onion into slices and chop the herbs. When the peppers cool down, pull the "skin" off them and shred. You then unpick onions, garlic, herbs and peppers in a glass jar. Pour in oil so that it almost covers the mixture, finish by pouring on the rest of a white wine vinegar and about 1 teaspoon of salt. Turn the jar upside down a couple of times and put it in the fridge. Should stand at least 1 day to get a taste.
The measurements are on a hip, and the recipe is quite personal how you want it to taste. I use the measure 2 dl of oil and 1/2 cup vinegar as well as salt. Not everyone thinks that bay leaves give good taste, which you can of course exclude.
I usually have my salad for, among other things, toppings, which I think is good. Sometimes combined as a light lunch with toast, paprika salad and top with shrimp. Really luxurious and tends to be a popular appetizer in addition.
Many of us have the good fortune to have a garden, others might take advantage of their balcony to grow on. I myself try to take advantage of everything I can from both cultivated and what is offered in nature this time of year.
A favorite has become to make my own capers. I make capers of both chive buds, dandelion buds, pea buds and elderberries.
Chives go pretty fast in bud and so also in flowering. Both are good to take advantage of. The flower has a wonderfully mild taste of onions and fits as garniter or in a salad.
Since I have a lot of chives, I pick the buds to the extent I can, I also pick dandelion buds. I mix these buds in a large glass jar.
Pour on salt and leave to cool for about 3 weeks. Then the buds are rinsed and a team of vinegar is made. So good to use in different dishes and salads.
I highly recommend mixing different buds, partly because chives buds give a wonderful taste even to the law.
Best of all is being able to pick up this gold mine this winter and knowing that you made it yourself from what you found or cultivated yourself.
My recipe that I received from a good friend is the following:
0.5 liters of mixed buds
0.7 liters of salt
Pour everything into a large jar and shake the jar. Leave to cool for 3 weeks.
Pour everything into a sieve and rinse of salt.
Pour back into the jar and cover with vinegar. Leave to cool for at least 4 weeks.
Ready to eat. Opened can should be stored in the refrigerator.
Cold Beetroot soup!
Summers good vegetables!
Capers from the garden!
Stinging nettle soup!
Pesto on groundelder!
Pear & ginger marmalade!
God against cold!
What is phytonutrients?
Tomatosoup & Bread!