Norwegian Berries

norwegian_berriesThe growing season in Norway is fairly short, so only certain fruits can thrive. One of the better suited fruits are berries, thanks to the cooler summer weather and long daylight hours. So it should come as no surprise that Norwegians are wild about foraging and picking. Berry season begins in late June with strawberries and lasts through mid-October with black currants. Because of the brief season, berries that cannot be used immediately are frozen, or made into jam.

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Staple Foods on a Budget

stapleHas anyone ever told you not to go grocery shopping on an empty stomach? Well it’s true, and most people will agree. You crave almost everything you see and in the end you buy unnecessary items. There is a better way to cook and shop while staying on a budget. Buy these staple foods and learn to get creative. Living on a budget does not mean you have to eat ramen every night, but it does mean you need to be smart about what you buy and what you make. Convenience foods are a lifesaver when it’s 6 o’clock on a weekday and you have no dinner plans. Be aware that this list does not take into account food allergies or restrictions.

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Summertime Sandwiches

Serve up a Scandinavian twist at your next party with these traditional open-faced sandwiches, known as smørbrød.

summer_sandwiches.jpgSmørbrød, Norwegian for “butter bread,” has been a longtime staple in Scandinavian culture. When industrialization boomed in the 19th century, factory workers and farmers could no longer return home for lunch, so they packed open-faced sandwiches. They smeared rye bread with butter or animal fat and topped it with leftovers from the night before, including meat, vegetables and boiled potatoes. In the 1920s, more elaborate versions of the open-faced sandwiches started appearing at lavish dinner parties and restaurants. Today, this Scandinavian staple is being reinvented stateside as people and chefs think of modern ways to combine ingredients. Here, we feature three smørbrød recipes from award-winning food writer, editor and recipe developer Lynda Balslev. “When it’s hot outside, we often eat smørbrød as a light al fresco meal,” she says. “They make great appetizers for parties.” Paired with a cold beer or Aquavit, these sandwiches are sure to be a hit at your next summer gathering.

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