From our greenhouse, vegetable garden or chicken farm, we may provide various types of vegetables, herbs, newly baked bread from our wood fired owen, or fresh eggs. All are produced based on ecologic priciples, without and chemicals or artificial supplements be it to the feed or fertilizer. For the greenhouse energy consumption, it has been focussed on utilising the resources of the natural environment. The dam in front of the greenhouse works to reflect the sunlight, adding light and temperature to the greenhouse. The aft sidewall is a natural rock face being heated up by the sun during daytime. In the morning, the rocks are still warm from the past day.
The wood fired baking oven is made of bricks, that maintain well the heat. Around the fire-chamber is a thick layer of sand to insulate the chamber. When the oven is well heated, the live coal is taken out and the oven is ready for baking and cooking for up to eight hours. The bricks and the sand chamber contributes to maintain the temperature and provides thermal energy to the greenhouse for as much as a day-and-night after use. The flour used for baking are all fresh, ecologic and carefully stone-milled and entirely without any additives. We use Spelt and other original flour types like Emmer, Svedjerug and Enkorn. The flour bag names the farmer growing the corn. One benefit of the good quality and freshness of this flour is that baking requires only half the amount of yeast to swell, compared to non-ecologic flour types.