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Løyte farm in Drangedal

In the alley of Fjellgardane, on the road between Drangedal and Gautefall, you will find the farm many attend to on the road to their lodge. And many are those who are buying the farm store's food products. They not only refine the products from the lakes in the area, both sheep and pigs belong to the diverse offer.

Jørgen and Monica Løyte take the right as it is a trip down to the sheep, or over to the pigs, to "have a chat". And animals love to be clapping like here, social as they are. Behind lies the fine farm with a diverse range of traditional farm food outlet in the barn building.

Jørgen and Monica Løyte take the right as it is a trip down to the sheep, or over to the pigs, to "have a chat". And animals love to be clapping like here, social as they are. Behind lies the fine farm with a diverse range of traditional farm food outlet in the barn building.

In earlier times, Løyte gard had dairy cows on the farm. But a few years ago they wanted to start with something new, and the cows were sold. "Why not do something with the fish in the waters around us", thought Jørgen, who at the time worked full time as a carpenter. He also had several years of fishing behind him. "Well, you take the waters, and I take the land," said Olav, Jørgens father. And so it was.

The farm shop has a selection that has pleased many on the way to their cabins on Gautefallheia. Good quality products from local and regional producers.

The farm shop has a selection that has pleased many on the way to their cabins on Gautefallheia. Good quality products from local and regional producers.

Today Jørgen and his wife Monica refine trout from local waters, and whitefish bought from a fisherman in the Toke water. The father Olav and his mother Wenche, takes care of products from lamb, sheep and pigs. And where they have a well-stocked shop. Where they offer products from other local and regional small producers too.

You can make yourself a good lunch with the farms products: Two kinds of whitefish; in oil and hot smoked, lamb roll and salted dried leg of mutton, and long-matured ham would be a good start. And with good flatbread, some half boiled eggs, sour cream, a little mustard and good butter, only coffee is missing.

You can make yourself a good lunch with the farms products: Two kinds of whitefish; in oil and hot smoked, lamb roll and salted dried leg of mutton, and long-matured ham would be a good start. And with good flatbread, some half boiled eggs, sour cream, a little mustard and good butter, only coffee is missing.

Then came the total ban on fishing of eels

To begin with, Jørgen could also deliver smoked eel, but then came the total ban on fishing for eel. Today there are almost none left in the waters in the area. So now trout and whitefish are the main products from the waters around Drangedal. Popular products, where whitefish and trout in oil are best sellers, and where finely tuned herbs and spices emphasize the taste of the fish. Hot Smoked whitefish and trout fillets with different spice mixes, and whole round purified fish are also offered. In addition to sik caviar and hot smoked salmon. No bad way to exploit raw materials on that otherwise would rot in the lakes in the area. Jørgen and Monica's daughter is 5 years old. Actually the first girl growing up on the farm for 100 years! Monica raise the child, together with Jørgen, and calls herself a farmers woman.

This is not three months ham! These magnificent specimens from 100 kilos pigs will hang in the maturing room from 18 to 24 months. Then they are perfectly cured.

This is not three months ham! These magnificent specimens from 100 kilos pigs will hang in the maturing room from 18 to 24 months. Then they are perfectly cured.

Product of lamb, sheep and pigs

Olav and his wife Wenche conjure up the finest products of lamb, sheep and pigs. 50 Spælsau (sheep) and 26 land pigs they have to choose from. They make hams, sausages, bacon, pâté, pickled, Trotter, lamb rolls, lamb ribs and leg of mutton, and minced meat. Pigs are fed up to a weight of 100 kilograms, a fit weight for making good cured hams. And it is not 3 months matured hams, they mature from18 to 24 months, and develops the fine cured flavour customers appreciate so very much. The recipes are not the newest ones, Olav's father, who was born in 1895, was a food lover, and enjoyed being in the kitchen with his mother. And it is her recipes Wenche uses when she makes delicious lamb rolls, pickle, minced meat and more. Completely unchanged recipes, taken care of by the family.

The pigs love mud and mire. Not only to scratch their backs with, if it is too much sun they become sunburned. And mud and mire are the best sun protection factor.

The pigs love mud and mire. Not only to scratch their backs with, if it is too much sun they become sunburned. And mud and mire are the best sun protection factor.

Also pigs get sunburned

Just below the farm graze sheep and lambs. And in the farmyard, Olav and Wenches two border collies, and Jørgens dog, are having their "territory". They are happy to Greet you welcome, and all three are typical farm dogs; two shepherds and one setter for hunting. After a short walk into the woods past the farm, you can meet the pigs enjoying to do what they like the most; look for good roots among the trees, back into their houses when the weather gets too bad, and when it gets too hot and too much sun, they are rolling and rubbing themselves in mud, not only used to scratch their back or cool off. Pigs are sunburned just like us, and the best solar factor is mud. They love it and thrive with their free life. Table scraps, concentrates and pulp apples also belongs to their menu. All of this gives the meat top quality. So on Løyte gard going tradition and innovation go hand in hand. Local food as it should be. In the season you will find Jorgen and Monica at the Farmer's Market in Kragerø, Mersmak in Skien, and of course on Dyrskun in Seljord.

Recipes:

Rib of lamb with baked tomatoes.

1 kg. Rack of lamb

Olive oil

Salt and pepper

1 organic lemon

1 shallot and 1 garlic gorge

Rosemary

This is how you do it:

Make a marinade of oil, lemon juice, some grated lemon zest, salt and pepper, finely chopped onion and garlic and a few sprigs of rosemary. Allow the meat to lie in the marinade 3-4 hours. Brown the meat first, and bake it in the oven 25-30 minutes depending on the thickness of the meat. Let it rest a quarter before it is served, usually with some boiled cauliflower stalks and beans here. A good homemade mashed potatoes or potato wedges, tastes delicious beside.

Long baked tomatoes

4 stalks of cherry tomatoes (about 40 tomatoes)

Olive oil

Salt and pepper

Some sugar

Balsamic vinegar and a sprig of each thyme and rosemary,

Rinse the tomatoes and place them in a roasting tray on a baking paper (the stems must be included). Drizzle over oil, balsamic, salt, pepper and a little sugar. Add herbal twigs over and behind the tomatoes in the oven at 90 degrees for 6-7 hours.

Jørgen smokes whitefish, trout and salmon in the oven. Some sold as fillets, some cut into neat slices and placed on glasses with oil, herbs and spices.

Jørgen smokes whitefish, trout and salmon in the oven. Some sold as fillets, some cut into neat slices and placed on glasses with oil, herbs and spices.

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