Some of the assignments I get are more unusual than others, this is one of them. I was asked to create a “Wild fika” for an international group of professionals, visiting Svenska Institutet. They were from the US, Brazil and India visiting Sweden to learn about creating sustainable cities. Food is definitely an area to take into consideration. My talent is foraging and not baking so I invited talented foodwriter, blogger and cook-par-excellence Maria Paulsson, http://taffel.se/blogs/maria-paulsson to bake some yummie things from whatever the season offered. I picked spruce Needles, Rosehips, Rowenberries and Lingonberries, delivered over a morning coffee in town.
Maria made the most delicious bites: Lingonberry dreams (lingondrömmar).
And this…why is Rowenberry and chocolate a more frequently used combo? It should be! Chocolate and Rowenberry fondante.
I made a cream of Rosehip from the fresh fruits, and infused the cream with Sweet Woodruff. Maria made chewy almond cookies with spruce sugar….To. Die. For.
This is Maria preparing the Rosehip serving:
To drink they got Pine decoction (talldricka) and Elderberry lemonade.
Here’s me talking about Wild Herbs Collection, learning from our elders, ethical use of the wild and understanding we are one with nature. Never alone but all – one. From what I hear the guests loved Wild fika. I am grateful.
I would LOVE to make more Wild events with Maria! We’re thinking Wild Breakfast, Wild after-work-drinks…
Nature is good for you – be kind to it.