Wednesday, June 08, 2011

Løten nærstasjon - local food and railwaystation

Artisan butter - label from Bekkenga products
There are a growing number of old railway stations that are left unused. Luckily, a few enthusiasts may transform a seemingly worthless property into a meeting place. This is what has happened in Løten, a small community north of Oslo. At Løten nærstasjon you may catch a train, and get a cup of coffee and do some local shopping as well.

A few months ago, we went to visit Løten nærstasjon, and I was thrilled by the activity in the old station building. This was clearly a meeting place for the locals, where you can order a cup of coffe, locally produced apple juice, cakes or waffles. We had a decent breakfast, but if you are in for a treat you may try their warm “Stasjon burger” made from ground beef from Bakken Øvre, a local producer. Another scrumptious warm treat are the grilled sausages made from venison reared at Løiten Hjorteopdrett.

I certainly bought my fair share of local products. Here are a few: 
Brilliantly yellow butter from Bekkenga Søndre
Artisan butter

If you believe that butter is butter, think again. Unlike the mass produced butter bought in you supermarket, the artisan butter like the one made by Bekkenga is tastier. It was simply wrapped in gray paper. 

It was delicious. Generously salted, and with a rich taste. Interesting consistency. I sliced thinly like cheese, but it melted into the warm toast.

This artisan butter is made from unpasteurized milk by Harry Dale, at Bekkenga Søndre farm at Løten. Buy a packet and try it yourself.
A traditional "kjøttkake" dinner from Bakken Øvre
Home made burger 

It really looks delicious, doesn't it? I bought a packet of six home-made hamburgers or "kjøttkaker", as we call it here in Norway, produced at Bakken, Øvre farm in Løten.

These were seriously delicious, made from ground beef, well seasoned and just ready to hit your pan. 

Norwegian "kjøttkaker" are usually served with stewed cabbage, fried onion, boiled potatoes and thick brown gravy.

I kept the gravy but substituted the rest with dauphinoise potatoes and steamed broccoli and cauliflower.
This specialty was slightly disappointed 
Venison salami with aquavit

Løten has its own venison farm at Brendholen.

Products from Løten hjorteoppdrett were praised by Master chef Bent Stiansen. I decided to try the cured venison salami with Løiten Linje Aquavit, another local and very famous product.

I were, however, slightly disappointed. It was black in colour, very dry, and I did not care much for the taste either. I would have preferred a Spanish venison chorizo with olive oil, pimento and garlic instead.   
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2 comments:

crobl005 said...

That Homemade burger is making me hungry and I just had lunch ;)

Susi said...

Our visit to Løten Nærstasjon was very nice. Looking forward to a trip again - maybe later this summer?