Get Away Autumn — Hegli Gård

This Autumn we escaped the city to visit Sidsel at Hegli Farm. We spent the afternoon harvesting vegetables, pickling green tomatoes, baking bread and making dinner, while talking about the future of the life at the farm.

Britt and her team went foraging in the autumn sun, before pickling the green tomatoes from the green house. All of the guests contributed to the dinner in the evening, by making an autumn stew with slow cooked goat meat and goat meatballs, oven baked vegetables, baked bread in the wood oven, with a sour dough that our baker Emmanuel started three weeks before the Get Away. We started our dinner with freshly made butter, the oven baked bread that was still hot and a tasting of the new Bøgedal brews. As a dessert, we had tilslørte bondepiker, a traditional Scandinavian dessert with milk from the farm and apples from the garden.

Thanks to everyone who contributed to this beautiful day; Sidsel from Hegli Gård, Emmanuel Rang, Bøgedal, Tim Wendelboe, Non Dos and our Food Studio team!

Photographs by Sébastian Dahl.