A lot of time has passed since my last update and much as happened. I will briefly and mostly visually summarise the key events:
September – Jervfjellet Hike
A few years back, a friend of mine started the Trondheim Outdoor group on Meetup.com in order to organised social hikes. After I joined a few times, she asked me to join in with organising hikes and we decided to split the task between us; she focused on the family friendly Sunday hikes, while I focused more on the adventurous activities. While I could be more active than I actually am, I still manage some continuity, so in September I organised a two-day-hike with camping up on Jervfjellet, behind Jonsvatnet.
September – Freediving on Skårøya
Another friend of mine had been telling me how amazing free-diving here in the area is, so summer ’17 I finally gave in, bought the gear, and joined him diving. And how right he was! I joined the Trondheim Fridykkerklubb for their trip to Skårøya, a small and island at the edge of Hitra, one of the bigger islands at the coast near Trondheim. With about 40 free-divers we stayed in an old school building on the island and had all the kayaks, row-boats, and even a motor-boat with skipper at our disposal. With the autumn-weather on our side, we had the most amazing free-diving weekend!
October – Visiting Family in Hamburg
Strolling through the city, modern art, and poetry slam.
November – Well You Know …
December – Julehygge
This weekend I made two nice sirups from plants in my garden, spruce shoots and dandelion.
Both recipes are essentially the same. Collect spruce shoots or dandelion flowers (only the yellow petals), put in a pot, cover with water, boil for 30 minutes, pour mass through a sieve into another pot and weigh, add 2/3 of weight sugar, slowly boil to a slightly viscous consistency, and finally fill into bottles. For better durability, I boil the slightly opened bottles in a half full water-bath for about 30 minutes.
I’m working on my DIY Smart Greenhouse …
- Automated heater control, ? check
- Automated ventilation control, ? check
- Remote monitoring and configuration, ? check
Now that the greenhouse has a comfortably controlled atmosphere, it is time to move the tomatoes and chillies outside and into their new smart home. I prepared the earth and filled the pots, now it is time that the first plants follow.
During the Christmas market in Trondheim, I spontaneously bought a local mountain goat cheese which was especially tasty [Heidrun below]. So I started googling around and discovered a whole network of ecological cheese farms. Many of these apply setring [transhumance/Sennerei], a style of mountain farming which is also common in the Alps. During the summer months the animals, usually milk cows or goats, are moved to a smaller and simpler farm in the mountains. The grass there is rich in herbs and gives the milk and resulting cheese a distinct rich flavour.
Many of these local farms in Norway also offer visits, showing how their produce are made and often also double as bed-and-breakfasts. The network ‘Hanen‘ [the rooster] gives a good overview of the possibilities.
So today I went to the local farmers market, the Bondens marked i Trondheim, a great source for these tasty local cheeses:
- Heidrun fra Brubekken Gardsmeieri
- Grote Ost fra Hitra Gårdsmat
- Blåmann fra Skånaliseter Gårdsysteri
After soaking the seeds for two days, I transferred them to two tiny green houses. As soil I used compressed peat pellets which expand after watering them.
The oregano and basil are already showing leaves!