“A meal begins with someone putting a seed or a plant in the ground, watering it, cleaning it, dealing with the weather, grating, harvesting and washing the crop. Then it is packaged and sent somewhere where we who want to eat it can go shopping, digitally or in person. Then we think about what to combine the crop with, how it should be prepared, cooked and served. Then the table has to be set – for one or more people – and then the crop is eaten.”
Knowing how things are made, the craftsmanship and effort behind it increases respect for each product. We firmly believe that by growing your own food, you make the meal more valuable, exciting and tasty. And now it’s high time to start planning for the summer harvest.”
Camilla Esseteg and Paul Svensson, edited excerpt from “Easy to Grow. Good to Cook”.
Tip! Here are our ten favorite cultures:
Potato. Rich in both harvest and areas of application.
Collard greens. Handles wind, rain and frost.
Zucchini. Easy to grow beginner vegetables.
Onion. The basis of all cooking.
Garlic. Great favorite in spring and storage friendly in fall.
Carrot. There are so many different varieties that you never get tired of them.
Tomato. There is something magical about following the tomato’s journey from seed to finished fruit.
Beetroot. Easy to grow and endless possibilities in the kitchen.
Jerusalem artichoke. The yield is incredibly large and the taste is nutty and intense.
Herbs. They ask for so little but give so much in return.
Baked carrots and tomato sauce with parmesan and herbs
The tomato sauce here is a universal sauce in everyday life. It tastes good both warm and cold, with pasta, as a side dish and with all kinds of vegetables and root vegetables.
• Read the full recipe here
Pasta with garlic, wasabi, elderberry and pangrattato
Pangrattato is crispy fried breadcrumbs, in Italy they call it the poor man’s Parmesan. The bread gives every pasta dish a nice texture. small potatoes
• Read the full recipe here
Dill-glazed new potatoes with chanterelles and rainbow salmon
Beautiful little potatoes, rainbow salmon, small chanterelles and a buttery broth – could it be any better?
• Read the full recipe here
Tomatoes and anchovies on toast
A favorite snack with a glass of champagne or a Friday drink.
• Read the full recipe here
