Article by:
Karlina Valeiko
Any Latvian will tell you that we’ve forged a very special relationship with nature – we pick, hunt, forage, smoke, cure, pickle and ferment everything we can get our hands on. With four distinct seasons, it’s seasonality that dictates what’s on our plates. Spring brings mountains of baby vegetables, almost nothing but freshly-picked berries are eaten in summer and apple harvest in autumn marks the start of winter food prep. Once a thick layer of snow covers the ground and temperatures fall to -20°C, we raid our pantries and dig into jars of pickled veg, chutneys and jams. Latvian food is all about comforting, soul-soothing and caring home cooking with every bite resembling a warm hug. Read the full article here.
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