**Days on the Farm**\
Here the country breeds mountain cow and red hill, as well as sheep of different breeds graze. We stuff sausages, air dry ham and hang butter meat from beef, lamb and pig. You are welcome here for a visit to the shop, a hike in the valley or to celebrate something with work or family.

**Organic Growing**\
Our animals keep the beautiful landscape open and contribute to biodiversity. Our operation is ecologically approved. Do not use pesticides and artificial fertilizers. In principle, only grass is used as fodder and the animals drink from the streams.

**Collaborations with neighbors**\
Beef and pork meat in the store is usually from our own farm. So we can guarantee quality and animal welfare. Our high standards also apply when we buy animals from elsewhere. We visit every farm that rears the cattle, lambs and pigs that we then slaughter and dismember ourselves.

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**COOK A PARTY MEAL**

*We cook a really festive three-course dinner that we lay out elegantly, serve up in the restaurant and enjoy together. *

The **entree** will be a cold serving that should be easy to prepare ahead of time. We go through smart tips on how you can prepare to be able to participate in the party as much as possible. What can you do the day before? What can you post in advance? What can you add just before for effect and extra pique?

The **main course** is a hot serving with a high level of ambition. We talk about flavor balance and tasting together the sauce and go through how to think to find the right seasoning. We talk about the ingredients — how we think locally and in season, and how you can get the best out of the ingredients. You'll get a couple of techniques that are easy to make at home, but create wow factor at the party meal. And here are some designs that impress.

**The dessert** becomes simple and luxurious, even the one with the focus on being able to prepare a lot before and with clever tricks piffa right before serving.

It will be very inspiring and instructive.

You're welcome!

COOKING CLASS - PARTY

per participant

**Welcome to sourdough course! **

In this course you will learn how to bake crisp and really tasty rolls of sourdough.

You do not need to have any prior knowledge. After completing the course, you will have the knowledge needed for our sourdough course with a focus on bread.

**The course setup** alternates practical moments with theory (and fika).

- We bake from pre-prepared doughs and test different toppings (for example, cheese or poppy) or bake them perfectly smooth.
- We put new doughs by hand and go through the theory and technology of dough making.
- We go through the whole process (e.g. autolysis and folding techniques) physically, interspersed with theory.
- We serve coffee, tea and fika - eaten standing up or when it fits between moments.

The **Course Leader** is Felicia Lawurn Garellick, self-taught baker who previously built and operated Vilgot's sourdough bakery in Våxtorp. Felicia is curious and passionate, loves to bake and constantly develops and tries new recipes and methods. As a young and self-taught baker, she has a good understanding of what it is like to be a beginner and to be able to handle dough that is consistent with dough. As a course leader, she is educational and present and will guide you through the entire process.

SOURDOUGH COURSE - Rolls

Sourdough course rolls

**Welcome to sourdough course! **

In this course, you will learn how to bake really tasty sourdough breads.

You need to have some prior knowledge and some habit of baking. One tip is to first take our sourdough course with a focus on rolls.

**The course setup** alternates practical moments with theory (and fika).

- We will pattern and bake from pre-prepared dough.
- We put new doughs by hand and go through the theory and technology of dough making.
- We go through the whole process (e.g. autolysis, folding techniques, rounding and forming) physically, interspersed with theory.
- We serve coffee, tea, afternoon coffee and snacks - eaten standing up or when it suits between moments.

The **Course Leader** is Felicia Lawurn Garellick, self-taught baker who previously built and operated Vilgot's sourdough bakery in Våxtorp. Felicia is curious and passionate, loves to bake and constantly develops and tries new recipes and methods. As a young and self-taught baker, she has a good understanding of what it is like to be a beginner and to be able to handle dough that is consistent with dough. As a course leader, she is educational and present and will guide you through the entire process.

SOURDOUGH COURSE - Bread

Sourdough course-bread

Under the guidance of our charcuterist Fredrik, you will get three hours of basic sausage knowledge and a first contact with the craft of stuffing sausages. We weigh up spices, mix with the meat raw material in the sausage chop and stuff sausages with the help of a sausage syringe and peeler. With you home you get about 1.5 kg of freshly stuffed salsiccia that you can prepare and serve until the evening.

You may borrow a protective coat, shoes and headdress when you enter our food premises. Feel free to take an extra undershirt because it can get cold in the charcuterie after a few hours.

We finish just before noon so take the opportunity to have lunch in the bistro to round off the experience. We serve a tasty and filling plate with local ingredients. Book a table at < https://www.lindegrens.se/boka-bord >.

SAUSAGE COURSE - learn the basics

per person

Under the educational tutelage of our master cutter Dick, you will have to try out the craft of cutting down half a lamb and then finely chop the details as you want them. You will gain a clear understanding of the anatomy, how the parts are connected and why some details are darker than others. And you will bring home an amazing lamb meat — flavorful and tender — and that you have cut yourself.

The course costs 895: - per person. The cost of half a lamb is added (the current price will be announced later).

We finish just before noon (on Saturdays) so take the opportunity to book lunch in the bistro to round off the experience. We serve a tasty and filling plate with local ingredients. Book a table at < https://www.lindegrens.se/boka-bord >.

STYCKNINGSKURS - lär dig grunderna

**Get on course and become a better grower! **

We start the year with a couple of course sessions that will make you both ready and excited for the 2026 growing season. 

**Feb 28: INCREASE HARVEST** - We review the basic conditions that apply when growing ordinary vegetables in the open field. You will receive suggestions for measures in case of common crop failures and best preparations for different crops. How should you think to get as much food on your plate as possible - a lot of fresh primroses during the summer and storable vegetables for the winter!

**March 14: COMPOST, SOIL & FERTILIZER** - How do you get to know your soil and what it needs? We go through different soils, soil samples you can make and different fertilizer preparations - manure, compost, biochar, nettle water, gold water, cover cultivation, green manure and more. You'll get a thorough rundown of what is needed to succeed with your garden compost and tips on how compost and decomposition can make piles of leaves and weed cleaners a lovely part of your garden instead.

Also book in at our **seed swapping cafe on February 28**.

**Course leader: ** Nina Trägårdh, a biologist and former teacher in horticulture at Fristads Folkhögskola, holds the courses. Assisting is Lina Lindegren, a landscape architect and ambitious hobby grower.

**Arrangement: ** 9-12 Lecture, photo show and breakfast. Practical examples in our own farms and good and bad examples to learn from.

**Price: ** The courses cost 645 SEK per time.

CULTIVATION COURSE

Cultivation course

With David as an inspiring guide, we will take you on a hike through the Sinarps Valley. The hike is about 7 km long and runs through a hilly and beautiful landscape, with trails dating back many generations. We head up to the heights overlooking the valley and then wander into the magical landscape at the bottom of the valley.

David talks about the landscape, animals and agriculture - about the everyday life of a farmer and how it makes an imprint on the landscape, now and then. We meet our flocks of cows and sheep, talk about food crafts, the concept of terroir and some conditions of organic farming.

Food & drink is not lacking! We offer tastings and appetizers out in the countryside. It will be our own charcuterie and other local delicacies. The walk then ends at the farm's bistro where we sit down to a table for a tasty and warm meal with dessert and coffee.

Beer and wine are also served for those who wish (not included in the ticket price).

FOOD TREKKING in Sinarpsdalen

Follow David around the farm and out into the countryside and greet cows, sheep, lambs and calves. Perhaps you can scratch the nicest mountain cow on the forehead, feed the lambs with pellets or release the cows to new pastures. We adapt the tour according to the weather, the season and what animals are in the vicinity of the farm. No round is the same as the other.

The tour costs 125: - per person. Free for children under 12 years old.