January | February | March
With Himmerigskov at the essential focal point in the kitchen of Ti Trin Ned, the activity level in the fields is high – also during the dark winter months. The attention given to fields and greenhouses is limited – but planning the new season fills in the ‘gap’.
Every day we do our round in ‘our larder’ to make sure that the conditions are optimal – also when the winter temperature varies – and we follow closely the list of the crops, which are the starting point when setting the menus: The roots, parsley roots, parsnip and beetroots, are together with sunchokes a rich contrast to the rustic varieties of cabbage as palm and savoy cabbage which are still crisp and fresh – just as we still have 50 kgs of white cabbage left over for fermentation.
During high summer, late summer and autumn we have in the traditional and old-fashioned way picked, preserved, frozen – and not least dried and fermented with the aim of working creatively and adding acid, sweetness and crispness to our servings: Pickled asparagus, green strawberries and vinegar of the apples from our orchard.
The interaction between fields and kitchen which characterise both of our menus of the season invites us to be playful – and to surprise with untraditional combinations of well-known ingredients that form the characteristic and nuanced identity of Our World. And in the same way to exploit the potential of the simple, perfect and sometimes surprising taste experiences of Our Gastronomic Roots.
And still, we can find the winter hardy herbs in the greenhouses where chervil and winter purslane pops up with small, delicate, green leaves – and contrasts the grey and bleak fields with the colours of spring.
Planning the new season
With a view to the dull fields, winter is also the time to go through the upcoming purchase of seeds and carefully we select the varieties which in our experience thrive in our fields. When the fundament is laid, we challenge ourselves professionally and look for new varieties that we – for various reasons – would like to test.
This year, a small ‘puzzle’ is also part of our planning as we will be extending our orchard. How do we get the most from our extra hectare? And how do we find the best combination of plum trees, raspberry, blackcurrant and gooseberry bushes, hazel, elder, walnut and buckthorn? Which varieties should we choose to make the best possible yield? Many pros and cons to consider …
And by the way, as a natural element of sustainable farming, we also have approx. 80 tons of muck waiting for frost and optimum wind conditions for us to get the best result while bothering our surroundings least possible.
Spring coming up …
Already by the end of cold February, the feeling of spring will reach Himmerigskov. The first sign will be cultivating and pricking out – and as soon as the frost is gone and spring is there, we are eager to get out: Ploughing the fields, filling the greenhouses, planting potatoes … and just waiting for the right temperature, the right humidity, a little sun and warm winds.
Slowly the servings at Ti Trin Ned will get a touch of spring colours … a new season is coming up!