It’s been about one year and a half since our last Rustic & Raw workshop, until in the middle of April six new participants hot the road to Mecklenburg. For us, it is an incredible feeling every time again to see how people from Germany, Switzerland and Austria want to be part of this adventure. Our Rustic & Raw workshop is exactly this every time: a little adventure. It is so much more than just a photography and food styling workshop. The four days are intensive, inspiring, personal, and they live off the fact that everyone moves a bit outside their comfort zone.

For us, to host a workshop again after such a long time was special for another reason as well. It was the first one in our own house. The participants were accommodated in Christina’s and Knut’s “Alte Schule” again, but they spent most of the time at our house. How beautiful to share the magic we experience everyday with other people! Within our own four walls, which we also call our living studio, the participants could get a good feeling for how we work. Under which conditions, with which techniques, how our fund of undergrounds and utensils looks like. This way, we could show under real conditions that with day light and few accessories you can shoot beautiful food photos in every room of the house. 

Apart from a few theoretic lessons about documentary photography, photo technics, working with daylight, and food styling, we love to give lots of time and room for creativity: cooking together, having a fling on photo shooting or just getting lost in deep conversations. The participants always create an own dynamic, making every workshop unique.

To host the workshop in a week at the beginning of spring was a bit unpleasant concerning the weather, which invited us all to our ovens. Yannic, of course, insisted on cooking over open fire outside. He cooked black bean burger with coleslaw, spicy ketchup and smoked onions. To make sure we did not freeze our asses off, we emptied our green house, decorated it with candles and blooming twigs, and marveled at the sunset. What a special evening!

It is always a wonderful feeling to connect people with our two favourite topics, photography and cooking. Even if it is only for four days we spend together, saying goodbye is always hard. It might sound cheesy, but we do not only farewell participants, but people we have closed in our hearts. Thank you, Lisa, Caro, Deniz, Juliane, Angela and Barbara, for joining us. And  a huge thank you to you, Lisa, not only for your help and support, but also for enriching our group!

The time of transition between winter and spring is dreamily beautiful and incredible. Nature changes every day when she awakens from her winter sleep. Here in the countryside we see it even more. Every new little plant sprouting from the soil is marvelled at. Even a simple deadnettle with her soft violet blossoms becomes an attraction. Beside these little joys big feelings grow, too. When the sun tickles the frost from the grass, for example, and the scenery is covered in fog soon after, from which cranes rise, telling you full-throatedly of their existence. It is incredibly fascinating to watch these elegant animals, which are bustling on the field in front of our house since a few days. To wake up like this every morning makes all the little things you rack your brain about during the day seem so unimportant.

Natures euphoric mood wakens our own thirst for action to finally start preparing our garden. Last spring, we prepared patches for weeks, dug them up and edged them. This new gardening season should have less preparation. We planned on relying on the already built structures, just loosen up the earth a bit and pluck some weed, which made itself a home over the winter. 

However, we decided shortly to change this plan and to set up a completely new vegetable garden and to give our property a new structure. We fell in love with the idea to combine vegetable garden and green house. It shortens the ways and also makes it easier to care for the plants. So again, we started at zero and had to convert weeded grassland into bed plots. This time, however, not by hand but we brought in the big guns. How nice it is to call helpful gardeners with the necessary machines our friends.

Olaf Schnelle grows heirloom vegetables, herbs and wild plants. We especially love the ferments he prepares from his harvest. Carrot in elderflower, ringed beet with woodruff, sauerkraut with grand fir, celery with quince, or beet root with currant wood are only a few of them. And all of them are delicious and on top of that very healthy. 

Next to his vegetable fields, Olaf has a beautiful garden around his farmhouse with a thatched roof. During our first visit we could not believe it is the same size as our own. It feels way more spacious. As a trained landscaper, Olaf knows the little and the big tricks, and with a lot of sensitiveness, he created beautiful places in his garden. We were so inspired we asked him to help us to bring some structure into our 3000m² property. It is not that easy to plan years ahead and to envision how the plants will develop. Thus, we are thankful for all the ideas, the great support, and of course for the culinary inspiration Olaf gave us. People like him are a big part of why we feel so comfortable here in Mecklenburg.

Despite professional machines we still needed our own muscles. Around our green house we created an area of 150m² productive land, on which we want to grow all sorts of vegetables, but also some perennials. The old spot we grew our vegetables on will be used as a further potato field. However, bit by bit we want to convert this part around our barn into a nibble garden.

A wild fruit hedge of blackthorn, juneberry, elder berry, seabuckthorn, cornel cherry and other exciting bushes shall form the edge of the property. But also classics like raspberry, blackberry, and gooseberry won’t be missed between the cherry and apple trees. Yet, we will wait until autumn since the berries will grow better, and we want to concentrate on our vegetable garden for now, anyway. 

To structure our vegetable garden we decided to build some raised beds. The larch wood was cut in the sawmill for us, so with drill and screwdriver we had 7 beds in the blink of an eye. Beside being a structure element for our garden, they shall protect the plants from pests, especially voles. For that, we installed a close-meshed wire on the bottom of the boxes. We will see if it works and if we will have more of fennel, celery and other vegetables the little mice are hungry for. Try and learn, that’s our motto for gardening. This way, we had, apart from our success, also some failures during our first gardening season last year, from which we now benefit by improving and optimizing our system (hopefully!).

Part of that is the irrigation, for example. For the energy and irrigation in our green house, Yannic dug a 60 centimeter deep and 50 meter long trench. What a work! But now we can easily access water from water outlets and don’t have to work with kilometers long hoses. Furthermore, this new systems gives us the opportunity of an automatic irrigation like dripping hoses in our green house.  

Not only the preparation of our patches is in full work, we also started growing the young plants a few weeks ago. After being pretty late with everything last year, we wanted to be better prepared this year. Some of the plants like paprika are ready to be pricked. 

Since we can’t keep all of the young plants in our house anymore, we built a little green house in our green house. With the help of a heating mat we can keep the temperature at a rather constant level, so the little plants won’t freeze over night. The energy expenditure is rather low since we only have to heat a little space instead of the whole green house. Plus, a wonderful climate evolves in the little green house, so the plants don’t have to be watered as often. It is great to start the whole propagation in our green house. Dry and protected from the wind, we have enough space to work and the young plants get the best exposure to light. Even if caring for the plant children has a lot to do with watching for us it feels great to finally work a bit more professional to have the best conditions for a rich harvest. 

The reason for all our work with the propagation of seed are the unusual and heirloom varieties we can grow this way. For us it is important to get the seed from our region since the seeds were taken from plants that are used to the climate and conditions. They should feel home right away in our garden and not be surprised by the raw climate in Mecklenburg. But every season has their surprise, no matter how well you are prepared. We take a pot luck how this season goes on and of course we keep you updated.

Almost exactly one year ago we cut the first sod in our garden. We never dared to dream how richly it provided during the first season. 

We last reported about it four months ago. After that, we could harvest some longer, but we finally had to prepare our garden for the winter. The raked up leaves serve as a warming layer on the patches and protects our young trees from frost. Also, they serve as a home for hedgehogs, insects and others. The leaves are converted by micro organisms and other small animals into hummus, thus strengthen the soil. 

Now, it is quiet in our garden since it is left more or less to itself. However, we still get excited about some small harvests. Red cabbage, kale, Brussels sprouts, savoy and even some small white cabbages were waiting on the patches to be reaped. At the end of January, we got some herbs and even some small broccolis. Apart from that, we were delighted about our pickled summer vegetables. 

The last grilled and pickled zucchini had to go a few days ago.

However, half dried tomatoes in oil, tomato sauce, pickled cucumbers, jams, dried cherries, our ardently loves apple juice, sauerkraut, and other ferments let us remember a fruitful summer. We keep our fingers crossed that it was not just beginner’s luck, and that we even might increase the outcome next gardening season.

We already made new plans. After a careful check on our seeds, the first were already planted. We are looking forward to telling more about our garden, the growing plants and the harvest. We hope to inspire one or the other to grab a shovel themselves.

Even the tiniest spot can bring you the joy of gardening, and be it just the herbs on the windowsill. Not too long ago, we used every free spot on our balcony to grow herbs and vegetables like tomatoes, cucumbers and peas. Every plucked fruit causes joy.

Are you gardening yourself, or do you plan to do it this year? Tell us about your ideas and thoughts!

Scroll to top