The fertility of our soil is the base for a rich harvest. Our most important method for this is our own compost. We explain our approach and what to consider.
[sponsored] In September, our harvest luck is at its very best with fruits, vegetables and herbs in abundance. We present you two favorite seasonal recipes.
[sponsored] Landurlaub MV made a comprehensive but pocket-sized map where regional farmers and their products are listed.
So far, the construction of our kitchen garden has required a lot of strength and attention. After the basic structure is in place, we can move on to other areas of the property. With blooming meadows, perennial beds and wild fruit hedges we want to let our garden bloom.
We plant our vegetables in mixed crops. The plants are combined in such a way that they can benefit from each other.
In order not to lose the overview growing so many varieties of vegetables, we created a seed table with which we work throughout the year.
We have thought about how long we can and want to provide ourselves with the produce from our garden.
[sponsored] Our joint event with Manufactum in the settler house revolved around the topic of “conscious consumption”.
[sponsored] By drying fruits and veggies from our garden in the dehydrator we preserve the flavors of the summer.
[sponsored] We visited Olaf of Schnelles Grünzeug to create recipes for a BBQ with his fermented vegetables.
After four months of hard work it’s done: our new vegetable garden is ready.
Our garden is in winter sleep, but the preparations for the new season are already in full swing.
[sponsored] With this special project, Sweden becomes the world’s largest gourmet restaurant.
[Sponsored] We introduce you to our ideas for a minimalistic festive decoration.
[Sponsored] Our event with Manufactum has become a little tradition. This time, besides the culinary enjoyment, it was also about giving.
For their format “Your shot. Your story.” the guys from Adobe has looked over our shoulders as food photographers.
With beating hearts, we finally present you the finished result of our renovation in the settler house.
We thank Mother Nature for a great first garden year and would like to share some thoughts with you.
[sponsored] We tell you how our greenhouse went on in the first garden year.
[Sponsored] With the instant photos of instax we have created a small recipe book, which we give away to one of you.
[sponsored] The heart of our settler house is made of black steel, brushed wood and polished concrete.
[sponsored] After a lot of hard work finally a greenhouse is in the garden and our young plants can move into their new home.
[sponsored] At the 150 jubilee of Averna we could see how extensively Sicilians celebrate traditions.
Together with the restaurant of the Michelberger hotel we have invited for a Sunday lunch.
[sponsored] It will be some time before the last brushstroke is drawn in our house. We’ll open the door anyway.
We prepared a festive banquet at the Manor Rensow and served filled savoy cabbage, potato roll with mushrooms and a port sauce
Cozy and autumnal we go to the second round of our Rustic & Raw workshop in Mecklenburg.
For the third time we visited Grete on her organic farm in Mecklenburg and enjoyed country life.
[Sponsored] A cozy get-together, one room full of flowers and plants, nice talks, botanical drinks and delicious food.
[Sponsored] Our cooking evening with Manufactum went into the second round. Once again, we have cooked an autumn menu with wonderful guests.
[Sponsored] How can you make a healthy and balanced diet easier for everyone in everyday life?
[Sponsored] The forest with its fragrances, sounds and light moods has a healing effect and is pure inspiration.
Since our last visit, Gretes farm in Mecklenburg has turned into a purest vegetable paradise.
Lazing away half of the day in the tree house, picking peas and baking cakes. That’s weekend!
Incredibly inspired, we came back home from our Rustic & Raw Workshop. It was a memorable adventure we’d love to share with you.
[Sponsored] We will tell you about our roadtrip through the rough nature of Scotland.
Grilled asparagus smoked in hay, pesto from ashweed and bronze fennel, cauliflower soup with linden sprouts.
We went to the countryside with some friends to get away from it all and fight the winter blues.
We enjoyed the flavour of Apulia and the hospitality of the Italians.
When we explore a city, we do not look at the sights, but their restaurants.
[Sponsored] Together with Manufactum we organized a cozy cooking event.
The first food styling and photography workshop in our own four walls.
We used the last sun beams and warm temperatures to spend an autumn barbeque with friends.
Impressions from our first Krautkopf CLASSROOM workshop for food styling and food photography in Berlin.
Impressions of our first private dinner and the recipes for the mediterranean summer menu.
A big dream came true. Yannic finally had the chance to bake pizza in a stone oven.