Potatoes of
Sanderumgaard
The vast majority of Sanderumgaard's areas consist of old seabed, as Odense Fjord used to go all t3he way to Davinde. It clearly can be seen on the old maps. It is this special soil and the conditions that make the Sanderumgaard potatoes particularly unique.
The old seabed has the excellent characteristic of the right ratio of clay, silt, sand and natural minerals giving a very fine quality and the growth conditions are extremely gentle for the potato.
In addition to the taste, the potato's appearance is also positively affected. Both skins and “meat” have a nice yellow color and are easy to handle.
It is also true that there were cultivated potatoes at Sanderumgaard all the way back in the 1790s.
Potatoes and the Romantic Garden
The potato came to Denmark in the middle of the 1700s, and we know from Johan Bülow's diaries that he growed them in the 1790s.
On this watercolor of the artist Johan Hanck you can carefully see that potatoes were put in the garden, as mentioned at the bottom left.
Like other farms, Sanderumgaard was self-sufficient. Throughout the year there were many different productions, to the extent that will surprise you today
Unique patatoes
It is the unique soil conditions that make the potatoes from Sanderumgaard particularly special. Not only in taste but also in appearance.
They are smooth and very easy to handle. The mix of silt, natural minerals, and fine soil provides gentle conditions for the potatoes to grow in.
This year, experiments have been conducted with the microclimate.
Normally, in specialized production – as we know from various other products, such as grasses – a strip of bare soil is maintained to prevent weed infestation and similar issues.
When it comes to potatoes, however, it’s somewhat the opposite.
Here, it can be beneficial for beetles and larvae to have the opportunity to work.
To enhance this microclimate, we have therefore sown a wide flower belt.
The expectation is to achieve top-quality potatoes all the way to the edge of the field.
History
The majority of Sanderumgaard’s land consists of ancient seabed, as Odense Fjord once extended all the way to Davinde in times past. This is clearly visible on old maps. These unique soil conditions are what make the Sanderumgaard potatoes particularly special.
The ancient seabed has the remarkable property that the balance between clay, silt, sand, and natural minerals provides exceptionally fine quality, creating very gentle growing conditions for the potatoes.
In addition to their taste, the appearance of the potatoes is also positively affected. Both the skin and flesh have a fine yellow color, and they are easy to handle due to their smooth surface.
This is likely why potatoes have been cultivated at Sanderumgaard as far back as the 1790s.
Potatoes and the Romantic Garden
Potatoes were introduced to Denmark in the mid-18th century, and we know from Johan Bülow’s diaries that he was cultivating them in the 1790s.
In this watercolor by the artist Johan Hanck, one can clearly see that potatoes were planted in the garden, as noted in the lower left corner.
Like other estates, Sanderumgaard was self-sufficient. Throughout the year, a wide variety of production activities were underway—to such an extent that it would surprise most people today. See an example of a weekly menu below.
The weekly menu could, for example, look like this:
Sunday. Fresh Meat Soup with meat and potatoes or horseradish, or reheated soup from Thursday and pudding or another dish.
Monday. Broth with sliced meat, or wine soup and another dish.
Tuesday. Reheated soup from Sunday and another dish, or peas and another dish.
Wednesday. Wine soup or broth and an accompanying dish.
Thursday. Cabbage and another dish, whatever the household can provide.
Friday. Water porridge and "picked fish" with carrots, or another dish with potatoes, beets, etc.
Saturday. Beer bread or beer porridge made from the servants’ reheated grains, and an egg pancake or another dish.
Evening: My wife eats an apple, and I eat nothing.
Morning: A plain slice of bread with butter and tea water – Thanks be to God for all of it! May we never lack all the good things! And even if we were to receive less good, we would still be content and thank God.
With the midday meal, my wife drinks one glass of red wine; my drink is tea water, both in the morning and in the afternoon.
Johan Bülow was curious by nature and likely amused himself by trying out this new "invention." In a small book, "Epistles," he recorded various good advice and recipes. Listen to this:
For headaches during pregnancy, a tried-and-true household remedy is recommended:
Raw potatoes, two to three pieces grated into a pulp, placed in a linen cloth and wrapped around the head.
Or:
How to make a cake or sugar bread from potatoes that is as good as an almond cake!
Take 16 large potatoes, boil and peel them, and when they are cold, grate them finely on a grater so there are no lumps. Then take a good handful of bitter almonds and a handful of sweet almonds, peel and grind them together. After that, take ¼ lb of white sugar and grind it finely. Next, take egg yolks, the sugar, the almonds, and the grated potatoes, and mix it all together thoroughly. Then whisk the egg whites into a stiff foam, and when the baking oven is hot (if you want to bake it in there), add the egg whites—but NB not before!
Note: If you wish to make such a cake even finer, you can add more sugar and almonds, all in proportion to the potatoes and egg yolks. NB: One egg yolk is used for one full-sized potato, but if the potatoes are smaller, use two per egg yolk.
Potatoes at Sanderumgaard Today
It is clear that the quality of the potato is rooted in the fertile soil. However, it doesn’t stop there!
One must also have in-depth knowledge of the individual fields and potato varieties. This, combined with experience in growth conditions and ongoing testing of varieties and treatment methods, is crucial.
This means that the good potato is produced through soil quality, years of experience, and management. At Sanderumgaard, we categorize our potatoes into early, mid-season, and storage potatoes.
Early Potatoes!
What makes a potato early is primarily the variety. We have had the best experience with the varieties Solist and Flavia. Once the varieties are selected, they must be pre-sprouted. When the soil is ready—when it is possible to dig in the early spring—the potatoes are planted and covered with fiber fabric. Typically, after 65 days, the first new potatoes can be harvested, which are small and shiny. They can be washed clean and immediately boiled.
Mid-Season Potatoes!
For mid-season potatoes, we use the varieties Marabel, Elfe, Salome, Bellinda, and Venezia.
The potatoes are planted at the end of March or early April, when the soil temperature is around 8°C. Harvesting takes place at the end of June. The result is small, delicious potatoes. The skin can either be washed or scraped off, and the taste will be noticeably more flavorful than early potatoes. You can also wait until the end of July to harvest, as by then, the potatoes will have matured and their skin will have set.
At that time, you will experience the high quality of potatoes grown in fertile land like that at Sanderumgaard. These potatoes are ideal for cooking with the skin on, as the skin is thin and shiny, and when cooked in the oven or microwave, they will become crispy and delicious. In addition to the described varieties, several new varieties are also being tested in collaboration with our supplier of seed potatoes.
Storage Potatoes!
Our storage potatoes are primarily Belana, which has been our favorite variety for many years.
We also grow Alliance, a salad variety, and Bellinda, which is known for being delicious straight from the field. Storage takes place in a ventilated storage facility at a constant temperature of 5 to 8°C. A large portion of Sanderumgaard’s potatoes are also stored using the traditional method of laying them in mounds.
Tips for Boiling Potatoes
When it comes to how to boil potatoes, there are many suggestions. This confusion likely arises because each variety should be treated differently. For early potatoes, you really need to be careful not to overcook them.
For mid-season and storage potatoes, the general rule is to use a lot of salt, boil the potatoes for 4 minutes, and then let them sit in the water for an additional 4 minutes. Drain the water, cover the potatoes, and leave them on a warming plate.
Sanderumgaard Potatoes are sold through the retail chain REMA.
Enjoy!
