SUMMER SALAD

1 hispi cabbage

1 bunch spring onions

1 bunch radishes

1 bunch dill

Olive oil

100 ml sour cream

Salt and pepper

Lemon juice if desired - pesticides or fertilizers are used in vegetable production with only organic fertilizer and compost used. The soil is very lightly tilled so as not to disturb the naturally formed ecosystems. Flowers are pollinated by the farm’s very own bees, and produce delicious honey in the process!

Halve the cabbage and cut as finely as possible. Finely slice the radishes. Then cut the spring onions into bite-size pieces.

Finely chop the dill and turn it in the sour cream. Season the mixture with olive oil, lemon juice, salt and pepper.

Turn the salad and dressing together just before serving.

If necessary, add some freshly boiled potatoes or fresh asparagus to the salad.

Once the vegetables are harvested, they are processed with great care and delicacy to ensure customers receive the freshest ingredients possible. Surrounded by vegetable fields, greenhouses and fruit trees is the Drastrup Østergård restaurant situated in an old barn. Here, the farm’s ingredients come to life on the plate, as created by chef Jacob Gunge, formerly of Michelin star restaurant Domestic in Aarhus.

Self-sufficiency and sustainability are more important than ever, with many of us finding ourselves drawn to the natural spaces around us and a desire to rekindle a human connection with Mother Earth. In celebration of the launch of our Force

Of Nature collection, we’re delighted to showcase an exclusive recipe from the Morgendagens Grøntsager farm kitchen.