Gourmandize among autumn’s bounty from the orchards, fields, and forests of fruitful Scania.
Apple picking time
Restaurants and markets are now bursting with apple cakes, apple pies, apple cider and even Scanian Calvados. For tastings, apple art and festivities, visit Kivik’s Apple Market (Sept. 29th-30th), Apple Day in Båstad (Sept. 29th), or Mikaeli Market at Fredriksdal in Helsingborg (September 30th). Stay at Friden’s B&B in an organic heirloom apple orchard near Kivik (www.friden.nu) or go a’ picking at Gloria’s Äppelgård near Lund (www.gloriasappelgard.se).
Plump Scanian pumpkins traditionally become silky soup but try also pumpkin risotto or carve them up as jack-o-lanterns. Visit local farm shops or pick them from the patch yourself at Denningarrums farm in Östanå (www.denningarumsgard.nu), Mandelmanns farm in Rörum (www.mandelmann.se) or Knutstorps farm in Tygelsjö (040-46 67 09).
Your goose is cooked
Scanian culinary tradition peaks in November with Mårten’s formal goose dinners. The especially tasty roasted Scanian goose and black soup made from your goose’s blood and giblets, are at their best at Grand Hotel in Lund (www.grandilund.se), Östarps Gästgivari in Östarp (www.ostarpsgastis.se) or Skanörs Gästgifvaregård in Skanör (www.skanorsgastgifvaregard.se), where geese have their own crossing across the village street.
Consider the chanterelle
Chanterelles grow wild in the forests of Scania’s seven ancient ridges Hallandsåsen, Linderödsåsen, Nävlingeåsen, Romeleåsen, Söderåsen, Kullen, and Ryssberget. If luck evades you in the forest, stop by a farm shop on the way home. These delicacies, just lightly salted and sautéed in butter, are scrumptious on slice of dark rye bread.