Farm facts

— Established in 2016

—  30 hectares

— A melting pot for innovation, gastronomy, community and sustainable agriculture

— Supplier of fresh produce, raw milk, eggs and meat for Relæ, Manfreds, BÆST and Mirabelle

 

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Vegetables

– 2 hectares

– More than 65 varieties of vegetables

– Season peak from start May until end of September

 

Beyond organic

Unlike traditional organic farming that practices plowing, Farm of Ideas grow vegetables in permanent beds to disturb soil as little as possible. The two hectares of vegetable production is inspired by the market-gardening movement, and has a substantial higher yield than plow-based practices. Also, Farm of Ideas grow more than 65 different kinds of vegetables - something quite unseen in traditional organic practices.

Every year compost is added to the soil to improve the microbial life that will aid the plants in taking up the right amounts of minerals and nutrients. This makes the vegetables more tasteful and even more healthy.


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Cows

– 16 cows and 19 calves

– Jersey, Danish Red, Holstein and Swedish mountain breed

– Around 200 liters of raw milk everyday

 

Cow breeds, milk quality and climate friendly agriculture

Farm of Ideas’ small cow herd is made up of different breeds, mostly Jersey, but also Danish Red, Holstein and soon also Swedish mountain breed. To ensure less pain and stress, Farm of Ideas’ calves are not dehorned, unlike most other farms. Instead the farm secure enough space for them to keep their horns. Our goal is for the cows to pasture and thrive on a diverse and huge variety of grass, legumes and wild herbs - such as ryegrass, fescue, clover, alfalfa, chicory and lots more.

This ensures milk of at least 5% fat and 4% protein, and a high proportion of the B-variant of the kappa-kassein gene, improving the strength of the cheese curd, which is important in mozzarella making - visit BÆST where you can taste the mozzarella, ricotta, and mascarpone, or at Mirabelle where they make yogurt, gelato, and much more with the raw milk.

The cows are moved to new pastures twice a day, which allows the grass to recover and maximizes the carbon sequestration in the soil. To keep carbon in the soil the farm do not plow the pastures regularly as is normal practice, even with organic agriculture.


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Pigs

– 4 Mangalitza sows

–  28 piglets each year

 

High quality meat from sustainable pigs

Farm of Ideas is home to four sows of the Mangalitza breed. These peculiar looking pigs have a thick woolly coat, similar to that of sheep, and are a crossbreed between Hungarian breeds and the wild European boar - which is really noticeable by the stripes on the small piglets. The pigs are known for their high quality fatty, marbled meat, which makes amazing charcuterie and meat that you can taste at BÆST.

Besides foraging for roots and insects, the pigs play a big part in the farm’s sustainability because they eat and recycle surplus vegetable, scraps and stale bread. But they also grass on pastures, where they love to eat grass - yes, pigs love grass too!  


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Hens

– 200 Isa Browns hens

– 180 eggs per day

 

Healthy, organic eggs

Everyday the Farm of Ideas’ 200 Isa Browns hens lay about 180 eggs for Relæ’s, Manfreds’, BÆST’s and Mirabelle’s lovely dishes.

Most of the year they live in the farm’s mobile chicken coop, from which they have access to a big area of pasture. The coop is moved once or twice a week, so the chickens are given a new portion of pasture to feast on. This means they always have access to bugs, seeds and green grass - a diet resulting in true orange yolks full of beta-carotene and healthy omega acids.