Photo: Anne Skoogh.
Every year I have the same experience: All of a sudden the air has become high and crisp and there is something about the light that tells me that summer is gone. I never feel entirely ready for autumn to come, but one has to try to remember the nice things about it too.
Dinner from the forest
One good thing about autumn is for example the great variety of nice seasonal food which is available even here in the northern part of the globe.
Last weekend I was out on one of the islands of the archipelago outside Stockholm. Taking a walk in the forest, I and my friend suddenly realized that we had lost ourselves totally. Then we discovered the mushrooms; large patches of golden yellow chanterelles dotting the dark green moss. In the end I had to take off my coat and use it as a bag, and when we finally got back to the hostel where we stayed, the heap in my coat was about the size of a football. Dinner that night was delicious.
Cooking in a way that follows the seasons is a much less environmental demanding way of eating than having everything all the time. For example, eating locally grown iceberg lettuce while we can grow it outdoors causes up to 16 times less CO2-emissions compared to in wintertime, when it has to be grown in a heated greenhouse far away and then being transported here.
But causing fewer emissions isn’t the only advantage of eating seasonal food, I would say. For people like me, with bad fantasy when it comes to cooking, it’s also a good inspiration to start with the ingredients of the month. With the awareness of climate issues increasing steadily, there are more and more cookbooks with recipes that follow the seasons.
The other day I found a great slideshow on the international green blog Treehugger, showing one Swedish dish for every month of the year. So I suppose it’s time to make pumpkin soup now.