Despite of the coooool and wet summer, nature is not complaining. It's producing all kinds of goodies as there was nothing wrong... And teaching us a lesson in the meanwhile: there's really nothing wrong, this IS Finnish summer... Extremely unpredictable, but at the same time gutsy and beautiful.
|"KUUSENKERKKÄ-FETA-CHEESE & WATERMELON SALAD IS AT THE SAME TIME TANGY, SWEET, SALTY AND FRESH IN TASTE"|
|"THE WONDERS OF SUMMER: STRAWBERRIES, DIGESTIVE-COOKIE CRUMBLE, HOME MADE ICE CREAM AND KUUSENKERKKÄ-SYRUP"|
Spruce shoots can be eaten just like that, they've got a nutty resin flavor, lots of antioxidants, and vitamin A & C. We also cook tea out of them, (best cure for a sour throat and a useful coughing medicine) and turn the shoots into pesto, mayonnaise, juice and syrup. The syrup's unique taste go well with meat, fish and poultry dishes, and gives a nice tangy flavor even for ice cream. That is, if you like the aroma of resin.
a bucketful of spruce shoots (=spruce tips)
lukewarm water to cover
☛ let soak in a room temperature overnight
In the morning:
Bring slowly to boil and let simmer on a low heat for 2 hours.
Sieve the shoots out of the liquid, measure the amount and add 50 g of sugar for each liter of liquid. Simmer on a low heat 3-5 hours, uncovered, until the mixture becomes syrupy and dark. Pour into sterilized jars and store in the refrigerator.
SPRUCE SHOOTS PESTO
a handful of spruce shoots (=spruce tips)
handful of toasted pine nuts
2 pealed garlic cloves
100 g of grated parmesan cheese
olive oil (as much as you need to get the consistency you desire)
1 tablespoon of lemon (or lime) juice
Rinse the spruce shoots, drain and place all dry ingredients into the food processor bowl, process until the spruce shoots are finely ground. While the machine is running, add olive oil in small amounts, until you have the consistency you look for. Let flavors blend for at least 1 hour before serving.