Today, we do not only start a new category on our blog, but open a whole new chapter of our life.

As much we enjoy the advantages of living in a great city, our wish to live a primal and conscious life in close touch with nature grew stronger the last years. We leave Berlin again and again, with increased regularity. Even if we tried to fulfil this wish partly in the city, for example with a opulently planted balcony, it can of course never be the same as nature itself.

The consequence is a safe haven, far away from all the fuzz: a settler house in Mecklenburg. Built 1948, surrounded by fields, it stands with a barn on a larger than 3000m² piece of land, on which cherry, apple, plum and peach trees grow, and which waits to be cultivated by us. Since country life is not always as romantic as one might imagine now and then, but has a work-intensive daily routine, we are curious how this will change us.

All we know is that every time we’ve been into nature before for a few weeks, we found ourselves a bit more. How grounding ordinary things as chopping wood and making fire can be.

Man always strives for something higher, for new challenges, wants to achieve something to give meaning to his live and forgets to cherish the simplicity.

Is the meaning of life not to just live? Here and now. Do we really have to leave our mark on the world? Don’t we chase an idée fixe which blinds us for the important things in life?

Masanobu Fukuoka writes in his book The road back to nature: “In the same extent man detaches himself from nature, he detaches from his centre.” We want to find back to this centre. We want to appreciate the music of nature, the swish of leaves, the rushing of the wind. Feel earth beneath our fingers out of which fruits and vegetables grow.

How often did we rack our brains what a seasonal and regional diet actually means to us. Most important has always been to be close to nature again by cooking along the seasons. To support this from our own garden has been a big dream of ours. The planting of our balcony alone changed our appreciation for food. The grasp of the effort, work and especially the necessary knowledge to grow a nutritious fruit out of a seed. All of this was on our minds for a long time and will have its own place on our blog from now on. We want to tell you from our daily life in our garden and share our thoughts and experiences about our settler house with you. We hope you like to join us on our adventure.

For 9 Stück

Place paper inserts in muffin tray. Preheat oven to 350°F / 180°C (conventional, not fan-assisted).
Mix oats, spelt flour, baking powder, baking soda, cinnamon, and salt. Whisk eggs and sugar until fluffy.
Peel, core and dice the apple and grate the carrots. Finely chop the apricots and roughly chop the walnuts and hazelnuts. Mix apple, carrots, apricots, nuts and canola oil with flour mixture and then fold into egg mixture.
Distribute dough evenly into muffin cups and bake for 25-30 minutes until golden brown. Allow muffins to cool in pan for 5 minutes before removing.

For 2 Portionen

We rarely cook cabbage, but mostly bake or fry it. So it not only gets a special taste, but is also soft and crispy at the same time. One of our favorite recipes from the Krautkopf app are spelt spaetzle with poppy seeds and baked red cabbage. High time to introduce it on the blog as well!

Preheat oven to 400°F / 200°C (conventional, not fan-assisted). Grease a baking tray with olive oil.
Remove the stalk from the red cabbage and cut the cabbage into 3 cm think slices. Quarter the shallot. Spread red cabbage and shallot on the baking tray. Drizzle generously with olive oil. Season well with sea salt and pepper, and sprinkle with balsamic vinegar.
Bake the cabbage for 25–30 minutes at middle rack until it is cooked and crispy in some places.
In the meantime, for the spaetzle: mix flour, salt, eggs, and water in a bowl, and with a wooden spoon, beat until dough starts to bubble. Allow to rest for 10 minutes.
In batches, press dough through a spaetzle press into boiling salted water. If you don't have a spaetzle press, push the dough through a large holed sieve or metal grater.
As soon as spaetzle float to the surface, remove from water with a slotted spoon. To keep the spaetzle warm, place into a large pan coated with some olive oil.
Briefly sauté spaetzle in a pan together with poppy seeds.
Using a fork (or your hands), take red cabbage and shallot apart, season to taste with salt and pepper, and arrange on spaetzle, or mix directly in pan.
If you like sauce with your spaetzle, you can serve the dish with our gravy.


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