Archives for category: Foraging

We were out on a yule excursion the other day and found these sloe. Delicious after the frost and thaw. The birds love them too. 

Happy New Years Eve!

The whole crew made an excursion to the woods to pick berries and mushrooms. 

Besides the traditional coffee break, we found blueberries, lingon berries and a few chantarelle. 

And a blueberry cobbler for dessert. 

The rest was dried, frozen or made into jam. 

We’re getting ready to travel back home – a few stones and plants richer (as well as a lot of other stuff and experiences too). 

Some last picts;

Seaweed washed up and dried (slejke). I wish I had a truck load for the garden.
 I did get a bag full tho. 
Good enough to eat I bet.  


On an excursion to southern Gotland this morning we found some stuff to take home. 

A nice piece of sandstone to carve.  

Some wild seedlings of a local maple. 
 And some roots of wild horseradish and  a wild garlicy leek called kajp (very tasty). I hope they like my clay soil.   

Out back we have a cement ring with flat sitting stones positioned around it where we often make a fire for cooking dinner. Last night the weather was still and relatively warm. We fried some breaded baltic herring. 

Along with mashed potatoes, corn on the cob, stir fried swiss chard, lingon berries and kimchi, all from our garden, it was an evening and meal to be remembered. 

The only thing not local was the organic white wine from South Africa. 

 There are always some vegetables that survive the winter, especially this last mild one, like onions missed at harvest time and kale if it has been protected. Along with cubed tofu, these will make a great spring miso soup. 

Lingonberries are very similar to cranberries. Smaller, but the flavor is about the same. I can’t taste the difference. Picking lingon is much easier too, but cranberries can be mass cultivated. The pickings were pretty slim around here, so we bought two buckets at the market.


Most go into plastic bags and into the freezer which is all full now.

Some make jam. My favorite is raw mashed lingon (rårörda lingon). Just mix in some sweetener and mash. This keeps well in the food cellar in jars that are not even sealed. Cranberries contain their own preservative. They also have many health benifits.


It’s been wet, windy and cold. Not very much fun in the garden.

It’s much more conducive to staying indoors and reading.

And drying out like these mushrooms. Two or three kinds of chanterelle picked this weekend.


Over the past year I have been noticing that by far the greatest number of viewers have come to this blog to find information about miso, koji and koji making. This makes me very happy and satisfied that I may be providing some useful information. However, I wonder sometimes – it might not be because the information is good, but because there is very little information on the subject on internet.

I have, therefore, fixed an email address for Timogarden, so that anyone can contact us for feedback, further information, criticism or just to chat. Please feel free to use it. I would like to make contact with all you out there that are making miso and koji at home. And that goes for all the other subjects that this blog takes up too.

Just click on the email address:

Or find it under Contact in the menu at the top of the blog.


The summer and fall have been very dry this year. In fact, the weather is still very summery. Forraging for mushrooms and berries in the woods is not very good now, but our neighbor has been in Finland for a couple of weeks picking lingonberries and brought us home a bucket.

They just need a bit of cleaning.

Then packaged and put into the freezer or made into presserves.

Lingon or Vaccinium vitis-idaea are very much like cranberries – they taste very much the same but are smaller, juicier and much easier to pick in large quantities. We use lots and lots throughout the year.