Boxnote 162 June 6 2017

Gustare/Kalotaszeg Kostoloi Hrana naturala, locala de la satele din zona Huedinuluiimg_5107.jpg

This morning, we surprised when Agi neni joined us for tea and cake (yes, we are still enjoying pandurne Erzsi neni’s whitsun ‘ures kalacs’). Agi brought her packages to us. She was amazed to see the Gustare chart on the computer and me typing and sendng your orders to Szilard.

Later, I was amazed, on arriving at the market to see a small pile of Cristi’s (Domnul Pandale’s) tomatoes, grown in his solar in Huedin! He sowed ‘cristal’ seeds early in February and now we are able to enjoy some of his tasty tomatoes!

Then again in the old market, Bozse neni’s nephew appeared with fresh chamomile she’d gathered for us and sorrel and sent with him. So we were very pleased to be able to send back to old friend some cash. IMG_4630

Szilard once again helped us out with transporting 15kg flour to market for us. We now have a rye/barley flour mix if anyone is interested. Yes, Feri bacsi at the mill took it upon himself to mix these two Damos grains (unfortunately) 33%barley 67%rye! However, I am still looking forward to baking with this local mix even though it wasn’t my initial intention! It’s 3lei/kg as usual if you’d like to join me!

We have formed a small sub GK group for those of us who would like to share info. About cow/buffalo situations in the village and develop ideas to create solutions where the problems are hitting. Let me know if you’d like to be added to the group.

**** for info./stories about individual goodies and producers, find the veggies below! **

Thanks to the Gustare team who helped us bring the goodies to you this week: Gil arrived on the delayed (1.5 hours) train from Cluj. Gil and Douglas organised all the packages with help from me. Szilard helped us arrive at the station and we helped Gil onto the train. (We waved goodbye to Gil for the last time this year and wish him a very happy summer and a year ahead of great work and plans for a better world.) Darius met Gil at the station and organised everything for you.

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Great thanks to them all!

Here is your box this week; who grew it/who collected it and where!

Fresh tea herbs melissa, soc/elderfower/bodza virag; akacfa virag/salcam*; – Agi neni in Mogyoro, mint- Maria – Huedin, chamomile/kamilla flowers – Bozse neni, Bicalat

*Deni makes a lovely fizzy drink from the salcam flowers. Have a search on line for a recipe!

Salad young penny cress ( bit spicey and you can see the little seed cases/the pennies which pack a punch!), rucola – wild and garden; cress-cresson; red lettuce; From TKD gardens..collected by , Douglas in Huedin; Agi neni in Alunis, ..

lettuce/salyata – Zsofi, Huedin.

cooking herbs parsley Maria, Huedin; dill Eva, Tetis; sage – Agi neni in Alunis, corriander – Agi neni in Alunis and Emese in Valcau

Green onions, ceapa verde, Zsofi, Huedin

Fresh garlic – Zsofi, Huedin

Spinach/spanac/spenotMaria, Huedin

perpetual spinach – Zsofi neni., Huedin

Radish – Agi, Huedin OR Kale shoots, we stir fry these like broccoli Agi neni in Alunis

Beans – small white – Kati, Damos; large white and coloured – Marta, Huedin.

Tomatoes – Domnule Pandale, grown in Huedin.

gooseberries/egres/ageres – possibly the first and last! We have no gooseberries in any garden due to the cold spell. Annuska brought these to market for us from Tetis.

Other

flowers – this lovely posy from Maria in Huedin.

Kale shoots, we stir fry these like broccoli Agi neni in Alunis

chives/snidling/metelo hagyma – douglas in Damos,

dill, marar, koper – a couple of extra bunches from Eva, Tetis.

Mature cheese -sheep and cow – Szilard, Alunis.

Magiun/Szilvaiz – We are so lucky to have the greatest maker of this speciality living opposite us! Pocs Kati, Huedin.

Eggs (all fed with homegrown cereals/potatoe etc.); Annus, Magyarokereke; Kati, Damos; Gyuri, Damos.

Cream – Jenica, Hodis from cow milk

Always get everything out of plastic and the paper as soon as possible; even things in clean like pasta and cheese. I’ve been asking how pasta was stored pre-plastic days and I was told that it was put into a clean fabric napsack and suspended. We recommend this!

We hang the cheese (wrapped in paper) in net bag on the tarnat, which is fine except when the small birds are very hungry

 

 

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