Chef Árni Ólafur has moved from big city living in New York to the Icelandic countryside, chasing his dream of living a sustainable life off the fat of the land. The adventure begins on the small farm Árdalur in the West of Iceland.
Árni’s first task is setting up his vegetable garden. With a little help from the locals, Árni ploughs a piece of land and starts building. The task is a bit harder then first expected.
After unpacking his kitchen, Arni’s first recipe is an Icelandic classic, skyr. Árni makes a good batch of this delicious and healthy yogurt like food, and heads off to local farmer Johanna, in search for some livestock. Árni is introduced to the Icelandic goat breed, only to find out he really need proper fences before getting goats.
Árni needs to start planting his vegetables to make full use of the short Icelandic summer, but his vegetable patch still needs a lot of work. Árni invites a group of friends over to assist in exchange for good food and good company. Árni makes a bit pot of Caribbean goat stew and after a solid weekend of hard work the vegetable patch is ready for planting.
Árni travels of local farmers at Þorgautsstaðir to buy vegetables to plant at home. After getting some good advice and a trunk load of tiny plants, Árni heads back to Árdalur and plants his vegetable.
Árni invites is landlords, Petur and Svava, to dinner to get to know them a bit better. Árni makes homemade pasta torteloni with a butternut squash filling, covered in Ragú Bianco with a local twist.
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