The continuing saga of gammeldagsmat

Clockwise from top: kjøttkaker med brunsaus (meatballs with gravy), tyttebærsylte (lingonberry jam), steamed cauliflower and carrots, ertestuing (mashed? dried peas), boiled potatoes, by Johanne Heggstad.

Lingonberry (Vaccinium vitis-idaea; Norw. tyttebær) grows wild in the mountains in Norway. They won't be ready to pick until late summer.

Johanne makes svele on her flatbread griddle

Svele probably looks like a pancake to you Americans out there, but actually American pancakes, Norwegian sveler, and Norwegian pannekaker are three different things. Here I haven't been able to resist smearing sour cream and strawberry jam on my svele. Sveler were originally a regional specialty of this area of Norway (Sunnmøre).

Gooseberry wine made by my second cousin, Asbjørn Heggstad. Asbjørn is no longer with us, but he left behind this excellent wine, among many other things.