Sustainable food production
Sustainable food production involves producing food based on local resources, in a way that also protects the environment and biological diversity. Sustainability is about being able to provide locally produced food that hasn’t travelled far, help create jobs and spread knowledge, using resources in a circular way, as well as exercising sound animal welfare. For us, it’s about respecting nature, caring, skills development and applying a generational perspective in everything we do. We are stewards of cultural and natural resources that should benefit the present and last for posterity. Welcome to a taste of history!
The agriculture is sustainable by definition; we are managing the same resources as the generations that came before us. We are improving and making the best possible use of the earth and soil today; holding it in trust for those who come after us.
Our animals are part of the internal carbon cycle which helps increase the uptake of carbon in the soil through grazing by fertilising the land, in addition to digging and turning the top layer of soil. In turn, this stimulates the growth of new plants. The ruminants then eat this grass and release methane which becomes CO2. However, this CO2 has a shorter lifetime in the atmosphere than fossil fuels. This is then broken down and becomes part of new plant growth. This means that the plants and ruminants are part of a cycle that has lasted for hundreds of years. This is a circular economy in practice, and sound sustainability.
We also rotate crops, so we build up good, fertile soil by rotating between enriching and depleting production. We use as much fertiliser and feed from our own production as possible, and our goal is to purchase feed with the greatest possible extent of Norwegian input factors for the remainder. We attempt to minimise the use of energy, recycle agricultural plastics, sort waste and ensure that runoff from our grass production is reduced as much as possible. We use the bare minimum of pesticides and antibiotics. We have a conscious relationship with sustainability in all our activities. We employ young people and train them in farming, animal husbandry and trade. We welcome kindergartens, school classes and apprentices from restaurants and tell them about sustainable food production. We believe that a varied diet is the healthiest diet.
The free-range pigs from Utstein Gard roam free.
FREE-RANGE PIGS FROM utstein
Klostergarden currently sells free range pigs to the best restaurants in the Stavanger region. In recent years, we’ve had between ten and thirty piglets roaming the forest at Utstein Gard from summer to late autumn, allowing them to grow big and plump. These free-range pigs are of the race edelgris [noble pork] (noroc) and roam free in a grove between the ages of 10 and 14 weeks. There they can wander and eat berries, roots and whatever else they find. In addition to ordinary feed, they are also fed surplus vegetables and fruit from one of the local grocers. This does something to the flavour of the meat and the marbling. It’s also beneficial for society; turning food waste into free-range pork. They are sold in boxes of approx. 15 kg with various cuts and can be picked up at the farm or at Reko-ringen in Stavanger/Sandnes (farm-to-consumer service).
Klosterlam received the Specialty Label in 2016.
Klosterlam FROM 45 PRODUCERS
There are currently around 45 skilled lamb producers in the area surrounding Utstein Monastery which deliver lambs to Klostergarden. These farms are found on the islands of Finnøy, Rennesøy, Bru, Sokn, Mosterøy, Fjøløy and Klosterøy. Strict quality criteria have been established for fat and meat content, as well as the size of the lambs. Only lambs that satisfy these criteria will be marketed as Klosterlam (Monastery Lamb). In 2016, Klostergarden received the Spesialitetsmerke (Speciality Label) for its Klosterlam, and this was renewed in 2019. The professional jury for Specialty Products at the Foundation for Norsk Mat (Norwegian Food) stated that this lamb is incredibly juicy and tasty and has a clear origin and history. Cuts of Klosterlam are sold via Nortura (agricultural cooperative) at Rema 1000 (one of three grocery chains in Norway). Whole autumn lambs are also sold directly to consumers and restaurants from the farm. Can be picked up at the farm or at Reko-ringen in Stavanger/Sandnes (farm-to-consumer service).
Suckling lamb at Tango. Photo: Anne Lise Norheim
SUCKLING LAMB
Suckling lambs are annual fresh lambs. They’ve had free access to milk (eventually supplemented with grain feed and hay) from birth to butcher. They do not go out to pasture like ordinary Klosterlam. Drinking milk until they leave the farm aims to yield a more tender and lighter meat than normal autumn lambs, in addition to a more subdued meat texture. This is a delicacy which is an annual staple on the menus of the best restaurants in the Stavanger region, and we also sell suckling lambs from several of the Klosterlam producers to Annies Pølsemakeri (butcher) in Oslo. Sold as whole lamb or as cut and vacuum-packed legs, shoulders, sides and flanks.
Limousin cattle and calves in the pasture areas at Utstein Gard.
LIMOUSIN MEAT FROM KLostergarden
Klostergarden has a long tradition of producing beef cattle. We raise Limousin beef cattle, which originates from France and is bred for its unique properties as regards meat production. Limousin meat is very tender, has a low fat content, and is known for its juiciness and good flavour. It is sold directly to consumers in boxes of approx. 15 kg with cuts such as tomahawk, T-bone, brisket, flat iron steak, porterhouse, as well as ground beef. Can be picked up at the farm or at Reko-ringen in Stavanger/Sandnes (farm-to-consumer service).
Cured chorizo and pepperoni sausage, as well as sirloin of forest pig and neck of Mangalitsa.
CURED MEATS
Nyyyt and Ollestad produces cured meats from our forest pigs, Mangalitsa pigs and lambs. We offer chorizo sausages, pepperoni sausages, sirloin, neck, bacon, ham, as well as cured leg of mutton (lamb) from our own meat produced in Rogaland. This is sold at the farm store here at Utstein.
Honey from Klostergarden is sold privately, but can also be found at the farm store at Utstein.
HONEY from KLOSTERGARDEN
Jone Gudmestad, the retired 10th generation farmer at Klostergarden, produces honey from beehives at Utstein and certain other places. When the beehives are shut down around September, around 10,000 bees overwinter in each hive. At the peak in June, there are approx. 60,000 bees in each hive. The bees gather nectar from various trees and plants, such as heather. Among other things, they prefer the maple trees at Utstein, which are a good source of honey production. He produces both summer honey and heather honey.
Sigurd prefers to use a horse to ridge (earth up the potato plants). The ridging combats weeds and maintains the rows in the potato field.
GYDA’S potatoes
Sigurd Strand Pedersen from Gyda Farm (Gydas jordepler) at Hommersåk is passionate about old potato varieties and has tested more than a hundred old varieties. He started cultivating a few of these varieties at Utstein in 2019 and is continuing his collaboration with Klostergarden moving forward. The potatoes thrive in a westerly and sunny environment close to the sea. He also produces Lacinato kale, curly kale, Jerusalem artichoke, fava beans and hogwort. The products from Gyda are in demand by the finest restaurants and most quality-oriented chefs, and are frequently used in competitions at the top level. Gyda generally only accepts inquiries from commercial kitchens and restaurants, but can sometimes be found at Reko-ringen (farm-to-consumer service) in Stavanger. The products are also sold at the Klostergarden farm store.