Winter food – frugality and luxury When the farmer stocked up on his winter supplies, it could turn out that food was scarce – and it was a long time until the next harvest. Then one had to save on the leftovers and find substitutes and stretch what was left. If hunger gnawed for too long, people could be tempted to indulge in…
Autumn food – abundant and nutritious In the self-sufficient peasant home, the herb garden, cabbage garden, orchard and field crops were essential for survival and health. Food was provided by the farm's products and seasonal ingredients, by the possibility of harvesting in the garden or storing and preserving the fresh ingredients for later use. Late summer and autumn provide abundant gardens with abundant quantities…
Spring food – sprouting crisp Spring has begun when the chickens lay eggs again and the first green shoots grow out of the ground. In this course, students follow in their grandmother's footsteps into the chicken coop and kitchen garden to gather for a meal full of vitamins, courage and hope after a dark, long winter with poor nutrition. …
Ducks and pheasants Hunters annually kill approximately 500,000 mallards in Denmark, which gives the mallard the second highest number of birds killed – second only to the pheasant, with approximately 700,000 birds killed. A large proportion of these birds are endangered, otherwise there wouldn't be so many, but it's hard to…
Grain harvest and bread baking Grain harvest has always been the highlight of the year and the busiest time for the farmer. The grain harvest is the result of a whole year's effort: last year's cleaning and selection of the grain to be stored and sown in the field in the spring, the autumn plowing, spreading manure, spring plowing, sowing and finally patiently waiting for the grain to...
Easter traditions Easter week, the last week of Lent, was characterized by silence, seriousness and fear of evil forces. Each day of this week had its own name, and certain customs were associated with it. Maundy Thursday and especially Good Friday were quiet days with a lot of seriousness. No one was allowed to make noise, either at work or at play. The evil…
Grain and butter Until the end of the 19th century, people baked their own bread at home on farms and in their houses. The daily bread was rye bread. Wheat bread, or wheat cakes as it was called, was only served at parties and holidays. Once the grain had been threshed with a flail and cleaned in a sieve, it was usually ground into flour at the miller's, but…
