Kategori: Locally produced food

We want to delight and inspire garden enthusiasts and our customers who, with the help of our knowledge and our plants, succeed and feel a sense of mastery and joy in their own garden. We take pride in the quality of the plants we sell.

Plants that have had a good start in life are best equipped for a good life with you. To achieve a good start, we give our plants a large pot, which ensures a good, healthy and strong root. There is no good plant without a good root!

Furthermore, the plants are topped and cut many times to promote strong and compact growth. The plants get plenty of space in production. This ensures plenty of sunlight for the entire plant, which provides green and fresh leaves. This results in healthy, robust and vigorous plants, which are well prepared and adapted for a life in your garden. We also have a large selection of perennials, shrubs and trees from good partners.

At the nursery we have a display and experimental garden for inspiration and learning. Here we test out new plants and varieties of summer flowers. The display garden also has a rich content of perennial plants and shrubs.

Ravnsborg Gartneri is one of the very few greenhouse nurseries in Norway that is Eco-Lighthouse certified. Sustainability is important to us. Reusing pots and trays, as well as recycling nutrient water, is of course our business.

Welcome to a pleasant garden chat with us.

On the way there you will notice sheep and lambs grazing along the road – all of them belong to the farm in the bend and there are also pigs here. The farm is run by Heidi, a veterinarian, and Ekke, a sheep shearer and sausage maker from Austria, and together they lay the foundation for the great flavors in the products produced on the farm.

For those who love knitting, they have a large selection of yarn from their own sheep, both in natural and plant colors. In the shop they also offer leather and felt blankets from their own animals, juices, jellies and jams and some products from other producers, such as honey and organic cosmetics.

The farm outlet is self-service with payment via vipps or bank card, and is open every day all year round from 9 am to 9 pm.

At Bergsmyrene they grow 50-60 different varieties of vegetables. In addition, wild plants on and around the farm are used. Restaurant customers buy not only vegetables, but also plants such as cuckoo sorrel, beach roses, bluebells, pine cones and pansies. Some are used as ingredients in the food itself, some become edible decorations for desserts. Stop by and taste the wide selection of colorful food treasures for yourself.

Bergsmyrene farm near Holmsbu has become known for its biodynamic agriculture, and young people from all over the world come here to work and learn from the farm's manager, Severin Romer Iversen.

The cultivation methods at Bergsmyrene are based on anthroposophical philosophy. In 1924, the founder of Rudolf Steiner, was asked to help some farmers in Switzerland increase the fertility of their soil. Without having an agricultural background, Steiner developed some principles that build on the farm as a self-sustaining unit, where the soil, animals, people and insects live in coexistence and balance.
The cow is a central element for us, explains Severin. – The cow “meditates” on the food when it works with it four times, it eats 22 hours a day and rests for two. This way the cow manure is vitalized, and strengthens the micro-life in the soil.

But first the animals: The beef farm has opted for Limousin. It is a French breed with short-fibred meat that is particularly tender due to its ability to retain its juiciness when cooked. The animals have a good life: All the feed they eat has travelled as little as possible. They feed on the grass on pastures both here on the farm and on other pastures in Hurum. The proteins that the cows need are also grown locally. No soy in the concentrate feed here.
Customers can admire the results for themselves in the freezer counters in the small outlet. Here are all kinds of cuts of veal, with good descriptions for us who are not experts, and many tips on recipes along the wall. For visitors with little time to prepare their own meal, they may have had surprise guests at the cottage or at home: An entire freezer counter filled with ready-made dishes, such as bouef bourguignon, beef strogranoff, meatballs, barbecue sausages and hamburgers. Everything consists of pure raw materials, without any additives.
Customers serve themselves, although they can call Tonje Ouff if they get stuck.
Tonje and Terje Ouff took over the farm Lille-Rød, which is its real name, in 2003 after having been dairy farmers in Vestfold since 1996. At that time, they never had any doubts about whether they wanted to focus on cattle, and built the first suckler cow shed, which they soon expanded, and in 2016 they built a new barn for young animals and bulls.

The beef farm is also a great starting point for trips in the area, such as to Haraldsfjell, or you can stroll further down the road and admire the large animals that live a leisurely life in spacious enclosures. The farm has a day parking lot that you can use. A trip to the beef farm is a different experience than stopping by the nearest meat counter.