My name is Vesa Leinonen, i take photographs of Nature, culture and cuisine, particular interest in regional products, natural resources and the cultural traditions of hunter gatherer in the ancient days. A particular region has a population and history, the natural environment provided resources that enabled populations to grow and enjoy life. Often people don't see the connection between ethnic cuisine and the regional environment, also the modern trends tend to steer people away from Natural landscapes, and away from Nature in general. Which leads to ignorance of the importance of regional products and local food ingredients and their role in cultural history.
My education and training in commercial cookery (chef), with lots of kitchen work experience, has given me a fresh appreciation for the food ingredients that have been grown on the local farms.
Easter Sunday 2014 is a blue bird Sunday, lots of sunshine and bright blue skies. The white snow cover on the ground has long gone this year and the many migration birds have been arrived to the Nordic region since the month of March, about 4 weeks ago.
The top temperature this Easter Sunday 2014 was over +20’C today, the warmest day for this year here in Finland. Pussy willows have sprouted and the new sprouts have sprung out and new growth already and taking the opportunity to grow in the warm spring season sunshine.
Easter Sunday 2014 is a day of rest and a day for the Christian world to remember the Easter Sunday resurrection of their Savior Jesus Christ.
New Year 2014 with a loud Happy new Year Cher! This New Year 2014 has many new opportunities for whatever one sets the mind to do, and to experience in life.
To start of this year I will add some links to products that you may be interested in:
Personal decision making skills.
Wisdom to know what is morally right, what it is and how to attain it into everyday life.
New Year 2014, now is a good idea to take stock of the year gone by, and make a list of pro’s and Con’s.
Then tick off the positive pro’s that you are proud of, and also cross out the negative Con’s that you don’t want to repeat in the new coming year.
That is one part of good decision making. Evaluating the decision made in the past, and correcting the errors of the past. Watch this video.
Here is a website on decision making.
Herring fish have been caught around the world for many thousands of years. The most abundant species belong to the genus Clupea, there are about 200 species of various herring. They are found in the shallow, temperate waters of the North Pacific, also North Atlantic oceans, the Baltic Sea, and the west coast of South America.
In the Scandinavian and the Nordic region the Baltic Herrings were a very important food source along with the Herring and the sprats (Sprattus sprattus). Herring’s were salted in wooden drums for the coming winter, an oily fish similar to anchovies and sardines that could also be pickled, smoked and cooked as a casserole with potatoes, bacon and onions. Oily fish are a good source of vitamin A, D and the Omega 3. Oily fish and forage fish also can contain contaminants like mercury and dioxin.
Pickled herring also known as Bismarck herrings, it has been a delicacy in Europe for centuries.
The pickling of Baltic herrings is prepared usually in 3 stages: 1. Cleaning and gutting. 2. Soaked in salted pickle over night, drained and finally the third stage placing the herring filets into the final pickle that was briefly brought to boil containing vinegar with spices, onions, peppers and flavor giving vegetables.
The traditional preserving and cooking method of herring used basic ingredients at the time, salt for smoking with various wood types, e.g. apple tree or aspen.
For pickling the ingredients used were; white vinegar, onions, dill, peppers, spice, salt and maybe at better days red wine or sherry. As the food culture grew and experimented with ingredients from other cultures then spices, herbs and vegetables from other cultures got acceptance and became more widely used. The following recipe uses fennel, ginger and kafir lime for a broader flavor range. Enjoy.
White wine vinegar. 200ml.
Salt. 1 tbsp.
White wine vinegar. 100ml.
Salt. 4 tbsp.
Lime juice. 4 limes.
1. Clean the Baltic herrings from both ends.
2. Combine the ingredients for the first marinade, place the fish filets in a glass jar, pour the first marinade into the gloss jar over the fish, close and allow to marinade in the refrigerator for 6-12 hours, until the color of the fish has changed to white color.
3. Prepare the vegetables by cutting into fine slices or dice and the other flavor adding ingredients and the second marinade.
4. Drain the first marinade off the fish filets well in a strainer.
5. Add some flavor adding ingredients to the jar, followed by a layer of fish fillets, and keep alternating the fish filets with the flavor ingredients until the jar is full.
6. pour the second marinade into the jar over the fish.
7. Refrigerate for a couple of days, every now and then turn the jar upside down and shake to mix the vinegar with the flavor adding ingredients and to distribute the marinade well over the fish fillets.
Serve with crisp rye bread, butter, cheese and a suitable beverage.
These Nordic Art images are based in Europe, they can be ordered on line. View the image, and choose the frame you like. Pay the cost of the print, frame and the freight, then the framed picture will be sent to you asap.
Arctic blue. This Nordic Art image is a snow fence on top of a tundra mountain. The snow fence has a layer of snow ice over it, and the surrounding environment is lit up with the arctic mid winter hue.
Transparent ice. Picture image of a transparent slab of ice, with drifting white clouds and a blue sly in the background.
Natural Nordic Forest. This Nordic Art print is a summer picture that i took while foraging for berries and mushroom in 2011. There are Bilberries and Lingonberries and cep mushrooms (Boletus edulis).
The natural environment is made up of many dynamic living systems and fauna and flora, the Nordic Art prints has captured the many seasonal changes of the environment. Nordic Art prints support the respect and care that natural environments deserve. Do your share for the Nordic environment by sharing the life size pictures that can be seen from the natural Nordic environment.
Order Nordic Art prints at the convenience of ordering online today. Bring Nature indoors home with you, as a reminder of Natures intrinsic beauty.
Saariselka is located at the far north-east of Finland, a busy hub of activities for visiting guests of Lapland.
Well suited for families, tour groups and romantic couples on their honeymoon, there is something to do for everyone at Saariselka. Most common activities during the winter season for the visiting guests are Nordic trail skiing, Snowmobile safaris, Alpine skiing, husky sleigh dogs, snowboarding, snow shoe safaris, health spa, honeymoons, sauna, rest and relaxation, dine & wine, shopping, cafes, socializing and beer in a pub.
Saariselka town has modern tourism infrastructure in place, with tour companies, hotels, motels, igloo village, restaurants, cafes, coach service, taxi service, grocery store, information center, clothing, souvenirs, health spa, gyms, jeweler and more. It is serviced by regular coaches from the two main airports with traffic from abroad, the airports are located at Ivalo and Rovaniemi.
There is also a very long toboggan hill at Saariselka, with a walking distance (10-15min), the length of the toboggan hill is approx 2km. Toboggans are available for hire at a reasonable hour rate, or it may be included in tour group activities. Ski lifts are also within walking distance (15-20 min), there is also a ski bus that runs every hour to the base and the summit of Kaunispää Tundra.
Kaunispää (pretty head) tundra summit.
At the summit of Kaunispää there is a cafe/restaurant and a souvenir shop, with everything from; post cards, key tags, coffee mugs, woolen socks, jewellery to warm clothing. Customer service is always friendly at Kaunispää summit.
Saariselka hub is a dynamic tourist activity town, that has a consistent international clientele touring the area mostly during the winter season; November-April.
Saariselka is a fine destination to sample the Nordic cuisine represented at the many Saariselka restaurants.
Saariselka at Lapland is located at 68° 25′ 15″ N, 27° 25′ 1.8″ E. It is at the far North East part of Finland.
The name Saariselka translated means “Island ridge”.
Iit is a description of the impression of the view from the tundra summit looking down to the lower areas when there is a mist covering the lower areas and only the high points of the ridge are visible above the mist, and therefore giving the impression that the mist is water and the higher points of the ridge are islands surrounded by water.
The raw ingredients of the Nordic cuisine of Lapland are mostly traditional ingredients of the far north of Finland.
The proximity to the north cap has shaped the environment and the inhabitants to adapt to the extreme cold of the Nordic winters, and their unique cycles of summer growth and the winter dormant season. Summer season is lush with new growth, mushrooms and many types of berries. The mammals eat berries and mushrooms as the nature provides them to be consumed for fattening of their bodies for the long scarce winter season. Fine highly prized ingredients from the many water ways like; white fish, arctic char, salmon, perch and pike. The salmon from the Barents sea spawn in the river system of the Lapland. During the autumn spawning season the salmon don’t feed, they are very territorial and therefore take the fishermen lure to protect their spawning territory only, but not to feed.
Many of the traditional food items have culturally evolved into the Nordic Cuisine, from the early pioneers of Lapland/Finland over many hundreds/thousands of years.
Like any other region of the world when the pioneers ventured to the new territories they found naturally growing food ingredients in that new environment and also game animals and game birds. Most regions of the world have their unique environment, growing seasons and natural flavors, and the early pioneers utilized that which the nature provided. Combining Nordic game meat with natural tart berries of Lapland for example is an interesting combination of the regional Nordic ingredients and flavors, combination of wild game flavors and the red tart lingon berries of Lapland.
Visitors to Saariselka will quickly become familiar with the environment of this Arctic holiday destination town, there are many quality accommodation Hotels with services in the hub of the town and also units available for guests. It is a town with recreational skiing and Safari Activity programs available, guests visit Saariselka for the active Arctic holiday experience, and to be actively involved and interacting with the natural environment. Mother nature does not give hang overs, but diversions do, deviation from good sensible plans reap their rewards, there are no rewards for stupidity, only tax.
Nordic cuisine, ingredients and flavors are in many ways a projection of the Nordic seasons, culture and tradition, environment and land.
The Lapland region of Finland and the Nordic cuisine has a strong tradition of using reindeer meat for peoples protein needs as well as the local fish from rivers, lakes and ponds. There are also many game meats in the Nordic cuisine, the most common one is moose, that becomes available during the autumn hunting season. Game birds like wood Grouse, willow Grouse, black Grouse and Hazel Grouse and Pheasants.
Brown bear meat is also available in the far north Finland as part of the Nordic cuisine experience for the tourist interested in trying out novel meat dishes in Lapland. Tourists all over the world like to try out novel food dishes, whether it is Crocodile or Emu dishes in Australia, or monkey meat dishes in the jungle of Amazon.
Nordic cuisine Starting plate from the Lapland region.
Nordic cuisine Tenderloin steak with smoked reindeer, redcurrant jelly and green beans.
Nordic cuisine style Red meat, pan jus and roast vegetables.
The Nordic cuisine items shown above were taken at the Sallan Tuvat, Kiela Restaurant kitchen at Salla Finland, (East Finland) where i was working in 2010.
Summer flowers are now blooming in all of the prime colors.
There are red, blue and yellow summer flowers, they are called Primary colors because all other colors derive from them, except black and white, which are not true “colors”.
Every week new types of summer flowers appear along foot paths and road sides, there are flowers on flower plants, and there are flowers on berry plants. Bilberries and Lingonberry plants have flowered, they are showing the small pips of the berries already.
Wild strawberry plants also seem to be more abundant than the previous years, it looks like a promising start to a good berry season. All that can very quickly change if there is subzero night temperature, it could diminish the early berries during the early summer season, it would not be the first time it has happened.
Abundant Prime colors during the summer season can also be translated food and Nutrition later on the season.
The prime colors of the summer flowers, as well as the symmetrical shapes and the perfume scent of the flowers attract insects, bees and birds to do their thing in the seasonal pollinating process of plants and flowers. The advertised message of “food available” in the plants for the insects, bees and the birds, makes the process complete and possible for plants to produce fruit and multiply.
Summer flowers and fruits are really interesting, they share many things in common, they have similar bright colors, they use colors to attract consumers, and they also have similar plant seeds. The color of the flowers may be different to the color of the fruit, e.g. the Bilberry flower is a light pink color, as the fruit is a dark blue color.
Nutrition is most abundant during summer and autumn season in the Nordic region.
As mentioned earlier summer flowers and fruits have many things in common, the above link has an alphabetical list of fruits and some related facts about each one.
Summer flowers, prime colors and Nutrition should be on your mind this summer, if you are in the Nordic region.
If you happen to be living elsewhere in the world and it may be a a winter season currently, even then you can have prime colors as a reminder of good healthy Nutrition on your mind, and there are pictures available of summer flowers. For more information on Nutrition follow links.
Mothers day flowers on the Sunday 13 May 2012, it is the official mothers day this year here in the Nordic region.
Mothers day flowers ready for the next time around, now is the high time to get organized and download some Mothers day flowers, pictures and create something meaningful, e.g. a card, a collage poster or picture email.
Mothers day flowers are available until the Monday 14 May, Sunday is the official Mothers day here in Finland.
The Mothers day flowers and celebrations on the second Sunday of May since 1927, and in 1947 it became an official flag raising day.
Mothers day flowers may not be available fresh, so a flower picture email or a card can be a useful substitute on that Mothers day.
There are many other gift ideas for creative thinking and a primer may be by seeing what is available at other craft gift sites, visit this web site that is Uncommon goods.com.
Spring holiday in lapland is very active and a dynamic time.
During the spring holiday in Lapland the most common recreational activities are trail skiing, alpine skiing, snowboarding, snowshoe treks, snowmobile trips, husky dog sleigh trips, overnight snow camping (log cabins), ice fishing and leisure time dining and wining.
Spring holiday in Lapland is an active family recreational time for many tourists, the most common holiday duration is one week.
That allows time for activities and recovery during the on/off the slope days and to go sight seeing and to discover and learn the regional history and other places of interest.
Spring holiday in Lapland during April to May most likely have many days of sunshine and calm weather.
Spring holiday in Lapland with should include the many opportunities to enjoy the regional food ingredients at the local restaurants.
There are many restaurants in the Ylläsjärvi and the Äkäslompolo region that have fine selection of regional food ingredients on their menu. One such place is at the Ylläsjärvi, the name of the restaurant is called Pihvi Keisari. I visited the Pihvi Keisari during my spring holiday in lapland and Ylläs during the March 2012, the service from the personnel was great, really genuine food service. The food dishes that i tried was a a regional tasting plate from Lapland (entree). The food ingredients were really fresh and flavoursome, small portions of meat, fish, bread and pickles/sauce. For the main course i tried the white fish (siika) with a fennel nettle white wine sauce, and regional Lappi puikula potatoes, freshness, great flavours and texture, i was really pleased with that dish overall. The dessert that i chose was a vanilla ice cream served with strawberry syrup, refreshing combination of natural flavours.
Fine Restaurant of the Ylläsjärvi-Pihvi Keisari.
When planning for your spring holiday in Lapland visit my picture gallery to see more pictures of the Lapland environment and the many Tundra mountains in the Ylläs and Äkäslompolo region. Also to purchase a print of the pictures, visit the following gallery link here, Skiing in Finland click on it and enjoy the memories of your spring holiday in Lapland.
ingredients, nutrition, customs, tradition and culture.