Workshop for museets medarbejdere i Den Gamle By/Co-worker Workshop in the Museum
Alle fotos: Astrid Steffensen
From museum garden to kitchen in the museum "Den Gamle By"
By Astrid Steffensen, Gardener in Den Gamle By Museum and Master of Arts (MA)
In our museum: Den Gamle By (which means "the Old Town") we decided to focus on how the gardeners can make the produce from our historic gardens more accessible
to our visitors, through collaboration with both our modern restaurant "Gæstgivergården", the historical kitchens, exhibitions, and products available from the museum gift shop.
Den Gamle By is a big museum, so in order
to strengthen the collaboration between gardens and kitchens we arranged a
co-worker workshop, as the people involved have neither time nor
opportunity to meet and discuss these matters otherwise. Gardeners, chefs,
curators, reenactors, event managers were represented and knowledge, hopes, and
ideas were shared along with a variety of snacks based on historical peas.
Photo from the co-worker workshop
The workshop resulted in a strategy for future collaboration and an increased awareness of the gardens' and kitchens' huge potential for addressing discussions on diversity, sustainability,
climate, food systems etc.
Gæstgivergården - a restaurant at the museum
It is our ambition to deliver as much as
possible from the museum gardens to the kitchens. However, due to the limited
capacity of the kitchen gardens it can only be a supplement to deliveries from
commercial growers. Therefore, we have begun to request older varieties and enter
into collaborations with growers who produce heirloom crops or varieties very
similar to historical ones.
The gardener is sowing old varieties of peas in one of Den Gamle By's museum gardens
A couple of times a year there are special
dinner-events with limited seating and we are working on creating menus where
most of the vegetables have been grown in the museum gardens.
Strengthening the knowledge about heirloom
vegetables grown in the museum gardens among the staff reenacting everyday
activities in the historical kitchens at the museum is one of our focus-points. Gardeners, curators and reenactors are
collaborating on adapting the recipes already used in the historical kitchens
to both the seasons and the kitchen gardens. It is our ambition to teach the
reenactors what to harvest when, and how to prepare a few typical historical
dishes from our own produce for our visitors to taste.
Tastings with old varieties of peas
'Mad – mere end et måltid'
Along with NordGen our museum gardeners
have contributed to this exhibition with knowledge on growing and saving seeds
from old varieties of peas. It is a Swedish/Norwegian/Danish collaboration. The
exhibition opened in Sweden April 2022; from there it will be moved to Norway
and eventually it will end up at Den Gamle By in the summer of 2023.
From the exhibition "Food - more than a meal"
In relation to this exhibition, there will
be various activities such as 'pea-workshops', pea based dishes will be cooked
in the historical kitchens, and a modern take on old varieties of peas will be
available at Gæstgivergården.
Museum gift shop
We are working on an aquavit distilled
from peas and mangel-wurzel based on an old Danish recipe and an advent
calendar with four types of heirloom legume seeds will be available for
Christmas 2022. It includes recipes, cultural history and instructions for growing
and saving seeds.
Old Danish varieties of peas