Let’s say I’m a Swede during the viking age who just inherited a piece of land. What crops will I plant to harvest and feed my family with? What meals will I make with those crops? What animals would I raise?

It depends a bit on where you are, how good your lands are and how large they are, but I will try to make a general answer.

If you have inherited land, you are an odalbonde or self-owning peasant, which means you are part of the middle class. Depending on the size fo your farm, you might have inherited a few thralls, crofters or tenants that will help you grow your crops. If it is smaller, it might be just you and your family, and perhaps one or two young relatives that are working for you to earn your help when getting married. For the women, this would be collecing a 'bride chest' with tools, cooking utensils, clothes, blankets and so on that would be her dowry in a marriage and for the men it would often be tools and help raising a farm house in slash burned land. The viking age in Scandinavia was marked by the medieval warm period, which meant that the population rose due to good harvests and the fact that otherwise marginal land could be taken into usage.

On your prime land, you will be growing cereal, primarily rye, oats and barley. If you have some very prime land and you are located in southern Sweden, you might grow some wheat as well. Wheat is a high-status crop and the strains available at the time were prone to dying due to frost and other bad weather, so it was not considered a reliable crop.

On secondary or more marginal land you would grow vegetables such as turnips and white and red cabbage (which were staple food). Peas, beans, radishes, carrots, yellow onions, leek, celery and kale were also common.

In garden plots you would grow some local spices to flavour your food, such as horseradish, mustard seeds, angelica, garlic, dill, thyme, cummin, fennel, lovage and sweet gale.

You might have a few fruit trees to get apples and plums.

You will most likely have even more marginal land, or fallow land, where your livestock (the size of the herds and types of animals will vary a lot depending on your wealth and size of land) graze. You will most likely also have access to common land - rivers and streams, lakes and forests were numerous, vast and considered common land at this time. The medieval county laws that were written down in the 13th century were based on earlier laws stated clearly that hunting was free, as was foraging on non-farmland land, ie forests and so on.

That way you might have a beehive where you harvested honey and places to get hazelnuts and walnuts as well as wild berries such as raspberries, blackberries, hawthorn, sloes, rowanberries, bilberries/blueberries and so on.

You might also grow linseed and hempseed to press into oil to use in cooking.

You will keep hens, ducks or geese (for the eggs), sheep (for the wool), goats (or if you are wealthier, cows) for the milk and pigs for their meat. In general, only the wealthiest ate beef, mutton and poultry that was not old animals slaughtered when their primary yield dropped - regular people only raised pigs primarily for meat and pork was considered among the finest of meats.

If close to a lake, a stream or a river or the sea (which was common), fish such as herring and cod were the most common, but bass, pike, salmon, trout and whitefish were also eaten. Oysters, cockles, mussels, winkles, smelt, eels and salmon were also eaten in places where a river met the sea.

You probably hunt some, either by trapping or by sling or bow and arrow, and collect wild fowl eggs in spring to increase your access to meat and eggs.

Purchased (and often imported) luxuries that might find their way to your table, especially if you are wealthier and are having a celebration are brown and white salt, pepper, rhenian wine, 'double' beer (ie strong beer around 4-5% ABV), cherries and prunes, wheat bread.

Boiling was considered the prime way to cook food - if you are a bit wealthier, you may have a riveted iron cauldron for your family to boil food in, on top of a small fire. If not, you probably use a ceramic pot in which you add the ingredients and cooking stones (rocks heated in a fire dropped into the pot). As some meat even before the opening of the salt mines at Lüneburg was salted, boiling ot to allow the salt to leech out into the soup/stew was a good way to make a good meal.

Grain was usually baked into bread (often unleavened hard bread), boiled into porridge or gruel (if in a wealthier household into 'white' such, ie boiled with milk rather than water) or brewed into a weak (1-2% ABV), cloudy and dark beer that was drunk by the whole family, including children, to meals. Mead could be made from honey, but as honey was rare, it was a luxury.

In the more northern part, milk animals would be herded away from the farm or village to graze on lands further away, to preserve grazing land near the village for harvesting hay to keep the animals fed over winter. Regardless wether the animals were herded away or not, milk was often made into cheese or butter (the latter being a common trade good, especially if salted).

Houses were usually cold, 11-16 degrees indoors were common temperatures and eating hot meals were a good way to keep warm and feeling good. While we do not have recipies surviving from this era, old Swedish traditional meals, such as peasoup of yellow peas and onions (often with pork) and bread dipped in broth probably existed even back then.

The sagas often speak of two main meals eaten every day - a morning meal and an afternoon meal - perhaps with snacks consumed in between. Porridge or gruel, perhaps with some lard, tallow or even pork in it for breakfast, with weak beer and a thick soup or stew with bread for the afternoon would probably be common meals.

Edit: Corrected some spelling errors.