We didn’t see any bears though (luckily) but did manage to pick an entire tenlitre-bucket of berries. The forest was also filled with blueberries and crowberries, but no mushrooms and no clowdberries as they demand a wet, almost swampy ground.
This was our ”soft adventure” as it said on the program, and we were divided into three groups, one who went fishing, one who went berry-picking and one who took canoes out on a nearby gorgeous lake. The fishermen actually caught two rainbow trouts and some of the lingonberries were crushed raw with sugar to go with the lunch.
Paddling that canoe out on the absolutely still, silent lake got you as close to nature as you possibly can, gliding just inches above the water, with the forest in autumn colours reflecting in the shiny waters all around you.
The lunch was also were back-to-nature with the traditional pitepalt fried up i a huge pan with cured belly of pork and served with extra butter and lingonberries. Mattias Richtmann, who made us lunch, had also dug down some loin of elk, first wrapped in bark and then in foil, into a cooking pit in the forest and left there for four hours. The meat, seasoned with juniper berries, thyme and rosemary, was delicious, if somewhat overdone. Mattias apologised, but said that the perfect cooking time in this type of cooking can vary from one to five hours.
ps. The recipe for pitepalt will be published here on the blog soon.