Farm to Table: Fresh Kale on “Smørrebrød”

Good ingredients are the key to good cooking. I visit the biodynamic farm Birkemosegaard on Sjællands Odde, about a one hour drive from Copenhagen - it is January and winter time. Here you can see the huge beautiful field with many kinds of kale and cabbage. That is real seasonal food and a stable that was important in the old days since it keeps all winter.
I meet Marie Hertz who tells about the farm. She has run the kitchen here for two years together with Martin Kvederis. It is a farm to table eatery open from start June to the end of September.
Birkemosegaard also has a big farm shop with a huge selection of vegetables, fruit, grains, and meat from the farm. The farm has been run by the family Andersen for four generations. Today Jesper and Kung are the daily leaders.
Thanks to all at Birkemosegaard for the good work.
In the video I show how to make “Smørrebrød” (Danish open sandwich) with kale tatar on rye bread.
RECIPIES
Smørrebrød with kale tatar
For one serving
1 medium size fresh kale leaf
1 slice of rye bread (baked with sourdough)
10 g butter or goose/duck fat
Salt and fresh grained black pepper
3-4 red onion rings
1 fresh egg yolk
Watch the video to see how it is made.
Smørrebrød with kale tatar and mayonnaise on toasted rye
For one serving
1 medium size fresh kale leaf
1 toasted slice of rye bread (baked with sourdough)
Salt and fresh grained black pepper
2-3 tbsp tasty mayonnaise
2-3 tsp finely chopped red onion rings
Watch the video to see how it is made.
LINKS:
Birkemosegaard
Oddenvej 165
4583 Overby, Denmark
birkemosegaard.dk
Birkemosegaard Køkken (Birkemosegaard Kitchen)
birkemosegaardkokken.dk
@_mariehertz_
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