Flying start

The theme night about Raw Food and the course in ecological farming gave the season a flying start. A really successful start! Åke Wikström, who has 30 years experience of organic-biological farming, is a real health prophet who also knows a lot about sustainable development. It was inspiring to meet this knowledgable and at the same time humble person. Our next course in farming will be the certification course in permaculture design on August 2-16. The participants will build a herb spiral, an ant hotel, a worm farm, make yoghurt and cheese, create a forest orchard and many more things. There are a few places left. The farm will really be full of life then!

But then again, it already is. Christoph has used surplus pallets to build a compost. Roland prepares for seeding. Today we start the mushroom cultivation. The spores from Germany have arrived. Everyone helps out with planting in the greenhouse tunnel. On Monday Elisabeth from Canada arrived. She is our first woof:er. Coming straight from the big city she is a little afraid of insects but very sweet. This week we have three educational visits; environmental representatives from Kävlinge municipality, members of the Fredrika Bremer Association and people from the Nordic House on Iceland. Nature shows its most beautiful self and it feels wonderful to be able to show sustainable solutions in an environment of flowering cherry trees, beeches and birches that have just come into leaf, flowering blackthorn etc. We are also able to serve food made of wild plants.

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In Korea ground elder is considered a delicacy. Here is a recipe I highly recommend: 250 g ground elder, oil for frying, 2-3 crushed garlic cloves, 1/2 tbsp salt, 2 tbsp sesame oil and 2 tbsp chopped leek. Rinse the ground elder carefully. Boil it in salted water for a few minutes. Rinse in cold water and squeeze out the excess water. Fry the ground elder in oil in a wok or frying pan at high temperature for a few minutes together with garlic, salt, sesame oil and leek. Serve the dish lukewarm or cold. The recipe comes from the cookbook Grönt – välja, hantera, tillaga (Green – choose, handle, cook). Bon appetit!

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Österlen –Provence in Southsweden