Autumn means closing down … and while harvesting, filling the larders and covering the soil for winter, the first thoughts about the next season start to sprout. And almost invite us to keep Himmerigskov as green as possible with a beautiful aftercrop which sprouts, gives the soil structure and secures that the all-important minerals are not washed out by rain during autumn and winter … just one of our thoughts heading for sustainability and being all organic.

The spin-off benefit of this, is the most beautiful, green alternative to depressing, black soil … sprouting rye, barley and parsley that will just be cut and turned when we prepare the fields in the early spring.

But that is not what is most important just now … we have our focus fixed on: Harvesting!

Potatoes and beets fill up the larder of Himmerigskov, while parsnips and carrots are covered with straw and are left in the fields for being harvested successively and taken to Toldkammeret. The sunchokes will also be left there, letting the leaves wither away while waiting for the sunchokes to be perfect before digging them up and storing them. Probably this will be in late October. Even though it is tempting to let the beets be part of our autumn version of ’Our World’, we choose to wait – and focus on all the other options right now. We do not forget them, however. Already now we work creatively on the winter menus by baking, fermenting, experimenting … preparing.

The most beautiful area of the fields right now will be the cabbage one which counts the very last pointed cabbage, white cabbage, brussels sprout kale, savoy cabbage, broccoli, kohlrabi and the cauliflower. Side by side the beautiful, large plants will stay in the fields, allowing us every week to bring crisp elements into the menus transforming them into autumn versions…

One of this years’ surprises is our success to grow cauliflower to perfection for the very first time. We aim at using these while they are still all white and crisp. So the success in the fields has a domino effect to the kitchen at Ti Trin Ned where we have worked and still experiment with the cauliflower to create a course that replaces the characteristic, sharp taste of horseradish – with a soft taste of nuts in fried cauliflower and purée combined with truffles and beautiful Karl Johan. Maybe a vegetarian second dish?

Herbs are one of the important elements in maintaining the characteristic, light signature of ’Our World’ through autumn and winter: Parsley, purslane and watercress are robust and can almost be harvested all winter why we spare them right now. Instead, the challenge is to use as many of the delicate herbs as possible before the night frost seriously hits us. Then it will be too late. The garden – and the kitchen – are well-filled with savoury, sage, mint, hyssop, lemon thyme, chocolate mint, flower cress, sorrel, tarragon, lovage, rosemary and not least chervil. The old, Danish herbs mixed with common herbs mixed with experiments and the herbs that always grow …

Just now the many herbs are not only part of ‘Our World’ – simultaneously, we use lovage, celeriac tops and mint for oils and the sharper ones as thyme, rosemary and savoury – together with apple juice, vinegar culture or kombucha – will become spiced vinegar over winter. Also a way of preserving the summer of 2019 …

And when the activity level in our fields decreases, we evaluate again the results, set our minds for the next season and plan: What do we miss? What do we grow too little of? Of what do we have too much? The first result of these evaluations is that late October and early November we will extend our garden with elder, hazel, pears, sweet and sour cherries, buckthorn and Aronia.

Our winter break can be spotted on the horizon – and so can the exciting, new projects that send us into an even greener 2020.