Scan Magazine | Special Theme | A Taste of Norway
The Norwegian couple Roy Andersen and Åse-Marit Thorbjørnsrud spend their whole spring and summer in the raspberry fields outside their house. The ripe berries from their farm Bringebærlandet, Norwegian for ‘the land of raspberries’, are sold fresh off the field, frozen or as sweet dessert wine.
Raspberry fields forever When the Norwegian summer sun dawns on the farm Bringebærlandet, countless ripe, juicy raspberries are finally ready to be picked off their canes. The sweet, red berries, which get their first-rate flavour from hours of attentive care, are then controlled to make sure that every single crate looks flawless in the hands of the buyer. The surplus, if there is any, gets frozen or turned into delicious raspberry wine. By Eirik Elvevold | Photos: Kristin Bay
Half an hour south of Oslo, just outside the town of Drøbak, the couple Roy Andersen and Åse-Marit Thorbjørnsrud carefully cultivate the earth to produce the best possible raspberries. At their farm, Bringebærlandet – ‘the land of raspberries’ in Norwegian – visitors can buy the natural treats straight off the field. “Both of us were raised in families with a love for gardening, but we’ve made it a way of life. It started in 2009 with four decares, now it has grown to 16. In practical terms, that means approximately four kilometres of raspberry plants,” explains Roy Andersen. In the spring and summer months, the Norwegian couple dedicate themselves completely to the fields outside their farm house windows and to the customers 68 | Issue 97 | February 2017
who come to visit. “At Bringebærlandet, we prefer to look every customer in the eyes. That’s the only way to spread the word about all our fantastic products, like raspberry honey; frozen raspberries, which are perfect for desserts; our self-published recipe book, Bringebærlandet, where you can discover more than 100 raspberry recipes; and now raspberry wine,” says Andersen.
I’ve made a programmed irrigation system to take care of that,” he says. In the end, it all comes down to effort, timing and a well-trained eye. “Neither of us is afraid of working hard, and we enjoy spending time in the fields grooming, trimming, thinning and picking. I always have my cutting scissors on the belt. The key is to pick each raspberry at the right moment; a few hours too early, and they are too sour. Luckily, my wife Åse-Marit double checks every single crate,” assures Andersen. Five dessert ideas from the recipe book Bringebærlandet: - Raspberry mousse
Nurtured like the best of vineyards
- Raspberry panna cotta
Bringebærlandet is not trying to compete with bulk producers, but instead focuses solely on quality. That takes thoughtfulness, according to Andersen, as there is a whole range of factors influencing the final outcome. “First, you need suitable soil. Second, the right type of manure. Third, correct irrigation, which means always enough water, but never too much.
- Raspberry jelly - English summer pudding with raspberries - Marinated raspberries with almond cream
For more information and raspberry recipes, please visit: www.bringebærlandet.no