Från Haga Park till Böda Sand och massor däremellan – Gone Camping upplever Öland
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Från Haga Park till Böda Sand och massor däremellan – Gone Camping upplever Öland


This windmill is
one of more than 300 all across Öland. It symbolizes food and wind,
our themes on this journey. Welcome to Gone Camping. We begin by crossing the more
than 6,000-meter-long Öland Bridge. Back on firm ground,
it feels like you’ve traveled abroad. In Sweden’s smallest province,
the air is fresher and the pace lower. The landscape feels
like it belongs in another era. Huge fields of flowers
dominate the flat terrain, and you see lots of winged monuments
from a lost era. 20 minutes south of the bridge,
we find Haga Park Camping och Stugor, where we’ll stay a few days. It’s a wonderful facility where hedges
and shrubs make you feel at home. It doesn’t hurt that you
can get fresh bread every morning. This is how you
want to start your vacation days. The tents and campers reveal
that water sports enthusiasts flock here. It’s no wonder, given the location. Being an old windsurfer,
Haga Park has always appealed to me. It has good rigging areas,
nice beaches and fair winds. There’s now a new group
of water sports enthusiasts here. They use cloth kites
and ride on cutting boards. Is it worth trying? I guess so. Haga Park is one of the best sites
in Sweden for kitesurfing. The instructor Anders
will give me a taste of what it has to offer. We have courses
running for one, two or three days. A longer course
gives you more time with an instructor, but in one day,
you’ll learn how to control the kite get up on the board and ride a little. It’s great fun
watching the students’ progress. You get instant feedback
and learn quickly. There’s no such thing as a dry run
in this sport. I feel like a bottom trawl the first
few minutes, but it gets better. As a beginner,
it feels nice making rapid progress. You control the kite with a handle,
almost like a bicycle. You speed up
by pulling the handle towards you. I like the sense of freedom. You’re all alone with your kite and your
board and can go as far as you want. Haga Park has steady winds. The winds are funneled through the
sound between the mainland and Öland. It’s also shallow and beginner-friendly, and experienced riders
can recover their boards quickly. Time to test my skills
with a board strapped to my feet. Anders helps me get into position
and off I go…several centimeters. New instructions and new attempts. I do a little bit better each time,
and get a little bit further. After 45 minutes, I can start sailing. Few other sports
allow for such rapid progress. I had no idea having a cutting board
strapped to my feet was this much fun. I could tell
that you have windsurfing experience. You knew how to control the kite. You rode for 100-150 meters.
That’s amazing on your first day. Loaded with fresh memories,
we head north to the next campground, but on the way there, I’ll pick up
some local supplies for tonight’s dinner. Öland is full of surprises. How about
a visit to a Swedish vineyard? When we got started, no one believed
we could have a vineyard in Sweden. It was a challenge
to convince people it was possible. You just have to do things properly and pay close attention to
all the details needed to make it work. That’s what we’re doing. The 50th parallel is supposed to be the
northernmost parallel for wine-growing. We’re on the 57th parallel
and here you see all these plants. We make our wine
and we’re proud of it. We do our utmost
and are able to produce our wines. One major challenge for Daniel
is that Sweden has short summers. A lot of effort goes into
finding the most adaptable plants. Right now, they’re working on red wines
aged for 8 months in French barrels. It’s possible to sample
the vineyard’s products. You have grappa,
calvados, whisky and wine. You can also buy a bottle or two,
if you go to Systembolaget. Food-wise, Öland makes
a lot of people think of kroppkakor. What’s behind my back
is round and white, but it’s no kroppkaka. Half an hour north of Borgholm,
you find Marsjö Gård, where you can get to know
these exotic birds. One of their eggs
is equivalent to 30 chicken eggs. We mainly work with the meat,
but also the eggs. We make Swedish cheesecake
using an old recipe from Småland, but we substitute the cream for eggs. At Marsjö, they harvest more than eggs. The skin is used for clothes and bags. They also make soap,
lotion and ointment from ostrich fat. Of course
they also have classic dusters. You have to be careful around ostriches. You can’t go into the ostrich pens. Their kicks are dangerous.
They kick forward, as hard as a horse. What you can do
is feed them through the fence. They like to meet people. If you’re looking for something new
for the grill, you can buy ostrich meat. But it takes a bit of knowledge
to get it right. If you get it wrong
and the temperature is too high, you lose all the fat and all the moisture. You end up with something rock solid
that you can’t bite into. I like to compare it
to eating a rubber ball. It’s just like a rubber ball. Time to check in at what might be
Sweden’s most famous campground. Böda Sand. There is lots of space
for RVs, campers and tents, and also cottages, a water park
and a small shopping area. This is more like a resort
than a campground, and the guests
are used to having TV cameras around. There are several restaurants
to choose from, and live entertainment
several nights every week. When the sun sets, it doesn’t take long before you can smell lighter fluid,
charcoal and local specialties. I’m a bit nervous tonight.
I’ve never cooked ostrich before. But Kerstin gave me some good advice. We’ll have ostrich meat, rösti
and Tindra’s special sauce. My sauce has crème fraîche,
salt and pepper, honey and Lucullus. Just use your taste buds.
If you want extra oomph, I add a crushed garlic clove. There you go, Tindra’s special sauce.
– How are you doing, Dad? Just fine.
I’m getting started on the rösti now. Six potatoes and one onion. I make
small cakes and drop them on a hot grill. After 3-4 minutes,
it’s time to flip them over. They look nice. I’ll let them cook
just as long on the other side. Now it’s time to cook the ostrich fillets
for about 3-4 minutes. I have to watch these like a hawk. If they cook too long, they’ll end up
like rubber balls and we don’t want that. There, looking good. Our meal is ready and I have
Wannborga’s red wine to go with it. Thank you for joining us
on our journey on this island. I hope to see you again,
on this channel or out on the roads. What do you think? Is it like rubber? Not at all. It’s like a tender sirloin steak. Hey there. Find the recipe at Camping.se We went kitesurfing
with Öland Kitesurfers. The vineyard was called Wannborga. We met ostriches at Marsjö Gård. And we stayed at Haga Park
Camping och Stugor and Böda Sand. Subtitles: Mattias Anulf
www.btistudios.com

2 Comments

  • Camping.se

    Häng med Gone Camping till #Öland där vi får besöka en #vingård, en #strutsfarm och testa #kitesurfing. Bor gör vi på @Haga Park Camping och Stugor och på @bödasand. 

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