Hello everyone!
Happy May Day!
In celebration of this weekend's festival events, we are baking lemse here on the farm!
Just in time for our Norwegian allsang and special guest event on Sunday night!
I have also released my farm Hap design "Barn Dance" and the original yarn kits!
You can read about the design and the yarn kits within my little farm shop.
I also share a bit of the historic story and inspiration behind this farm Hap on Instagram today!
For those of you that are joining in the festivities this weekend...we are looking forward to hearing about your baking and what you think of lemse (lefse) - the oldest, documented "kaffebrød" (treat to coffee or tea) recipe from the village farms in Norway!
We are using the recipe from our region Trøndelag...which means triangular shaped lemse!
Here is a little video from our farm kitchen!
Find the list of simple ingredients we used below.
Trøndelag farm lemse:
We used 150 gram of light syrup, 1/2 liter of buttermilk, 2 teaspoons of horn salt, 250 grams of rye wheat flour, 400 grams of whole flour.
We also used local Røros butter, sugar and cinnamon for the "filling" that you spread inside the lemse.
Please do leave us your comments below! We are looking so forward to hearing from you!
We had a little sneak taste of ours...so delicious!
Enjoy Friends!
Warmest regards from the farm!
xPatricia
Jorgen was just .... lovely. The landscape photos really did show off the natural beauty of the area and it was such a thrill to hear how he came by his designs. The whole presentation was so much more than a presentation - it was a rare honor for him to share his love of life, his family and his roots with us. Thank you again Patricia for continuing to instruct us in what you also love so much!
Wonderful afternoon-Jorgen was a pleasure to listen to...talking and singing. Thank you, Patricia, for introducing him to us.
I did make lemse...I think it turned out really good, despite the ingredient substitutions, lack of lemse stick, proper textured rolling pin, and using a cast iron griddle (which I think was a perfect substitute!). Here are a couple of photos (not in order), but we ate the final evidence. And yes...learned that the butter/sugar/cinnamon mixture gets shmered on AFTER they are cool! I was thinking strawberry jam would be a good filling, too. Kristine...using the fork was inspired! Jackie -Upstate New York
Thank you Patricia for bringing Jorgen to us . . .
he lives life as the treasure it is, and beams with
genuine love and sincerity. His presentation was
grounding, beautiful and inspiring. i had tears in my eyes more than once . . .
So talented as you said of him. The songs were beyond beautiful.
Thank you.
if only i had planned to take pictures to post . . . lol
these were not intended to post, but I am so excited to
have gotten to participate, i wanted to show my excitement.
smiles