22/10/2015

CHICKPEA GARLIC PASTA W/ LEEK & BASIL


End of September I asked my kids, if they wanted to do Lihaton Lokakuu, meat free October, this year. Happily they replied yes, but on one condition. I'd need to promise, I was not going to make a carrot & macaroni casserole I did couple years back during the same meatless month. They are apparently still traumatized by it.

This veggie pasta dish didn't seem to cause any serious consequences. They liked it. A lot.


CHICKPEA GARLIC PASTA W/ LEEK & BASIL

250g chickpeas (canned)
3-4 garlic cloves
1 big leek
1 dl olive oil
1/4 tl salt
black pepper
basil
parmesan
(350g spaghetti)
  1. Rinse & drain chickpeas. Peel and thinly slice garlic cloves. Chop leek in 1 cm rounds.
  2. Heat olive oil on a pan, add garlics and leek and lower the temperature. Sauté on really low temp until soft, don't fry or burn. (Cook spaghetti in the meanwhile.)
  3. Add chickpeas, heat up, add salt & ground pepper to taste.
  4. Mix with cooked spaghetti, serve with fresh basil & parmesan.


09/10/2015

HELSINKI BALTIC HERRING MARKET 2015


You've got exactly two days left to visit Helsinki's Baltic Herring Market. The fishermen are selling their goodies on the docks of the Market Square until tomorrow.


On Friday the sale of dozens of different style marinated Baltic herrings, pickled cucumbers and black archipelago bread goes until 19.00, but the fun ain't over by then: Marketplace dance with a live dance orchestra and a dj goes on until 22.00.


If you haven't danced all night, you can kick off your market day on Saturday already at 7.00. Or then sleep in and go a bit later. Still early enough to make a day's catch, since by 15.00 everything should be sold.

Taking kids to Baltic Herring Market is a good thing anyway, but on Saturday there's also gonna be a balloon workshop, fishing for kids and a herring disco!


Go & enjoy. Sun is supposed to be shining the whole weekend through!



Didn't know that Jack Sparrow eats smoked lampreys too.


Helsinki Baltic Herring Market: www.stadinsilakkamarkkinat.fi
Friday's marketplace dance event in fb: www.facebook.com/events/1639927022950368/
Saturday's kids' event in fb: www.facebook.com/events/945528122156965/

01/10/2015

SATOKAUSIKALENTERI - A GUIDE TO SEASONAL VEGETABLE USE IN THE LAND OF THOUSAND LAKES & FOUR SEASONS


According to the Köppen climate classification, Finland’s climate is subarctic: Severe winter, no dry season, cool summer. I bet that in Anchorage, Alaska, which is in the same climate category, the locally produced tomato doesn’t taste much better in January as it does here.

Environment surely doesn’t like the tomatoes produced in the heated and lighted energy guzzling greenhouses either, nor the ones flown in from sunny Spain. From the ecological point of view, consuming in-season vegetables & fruits that have been transported from a short distance would be the best thing to do. If you happen to hate the nature, you can also choose to use seasonal veggies for the sake of better taste, higher nutritional value, or money. Yep, you heard me right. They tend to be cheaper when in season.

However, up at this latitude, the growing season isn’t too long. That means we need to get creative. Like turn cucumbers into pickles and berries into jam. Gladly our ancestors already realized how well some vegetables survive throughout the long winter when stored wisely, so we can still call the many-month-old beetroot a seasonal vegetable in the middle of February.

But sometimes we need nutrition supplements. Like a piece of fruit, that just doesn’t grow in places like Finland. Or even Sweden. An exotic fruit. Like a kiwi. Did you know that kiwi fruit for us Finns is actually in season from December to April, when you find Italian and Greek kiwis in you local supermarket? Otherwise they are mainly the ones that have made their looooong journey all the way from New Zealand.

Or our new national fruit, avocado? It has it’s seasons too, believe or not. European ones are sold from November to March. See, shorter distance then from Peru!

Among many other things, the kiwi and avocado trivia I learned from the 2016 edition of Satokausikalenteri, a guide to seasonal vegetable use. A guide that I think every food eating Finn should read through.

Order yours at www.satokausikalenteri.fi

The guide was received from Satokausikalenteri