Ooooookay, the snow melted, rain came. After two days of not much sleep, or rest .. my world basically being turned around due to Douglas and I having too much work and two trees surprisingly vanishing … something rather peculiar developed.
A realisation that Gustare/Kostolo is a project run by TKD which is me and Douglas helped by friends in Cluj. As the main players Douglas and I have chosen to change it.
We’ve been chatting for the last 40 minutes and have decided to close this Gustare/Kostolo action … so this 195th boxnote will be the last (pretty cool it never made 200; although I think there have been some miscountings so maybe it did!). On April 10 you will be invited to an all new Gustare.
This is not the end of Gustare, just another beginning. We would like to launch G/KSpring18 which we hope will change our workload (we repair houses/research the iroasszony/write the REN/help women get their hand sewing out into the world; we live inside all this and only too rarely live outside it).
G/KSpring18 will kick off on 10 April. A reduced selection of goodies will be available; basically G/K’s most special items; the nuts/beans. Cream, milk, eggs, honey, and vegetables/fruits which are available locally in Cluj at markets will no longer be offered.
We know there is a piata autonomia/PMV(piata Mihai Viteazul) and other local markets which need local support and you guys, great supporters of markets, are very aware and well equipped to give this. For suuuuuuuch a long time we’ve thought and talked to some of you about a PMV FB page would be so lovely; maybe a group of you would be inspired to make something like this and to develop/encourage more locally grown goodies from saved seeds without chemicals products appearing in the city.
This is the direction we feel GK is going in at HPM. As the wild food; the salads start to grow, we will try to organise a GK table at the market. For ‘old’ GK supporters you will know this is what GK was born out of but at that time the market wasn’t ready for perpetual spinach, kale, wild-garden salads; and seeds. Maybe the market isn’t ready now, but we think we should give it a chance. We don’t know where our special GK secondary products stand legally (biscuits; sirop de catina; pollen; flour, vinegar; etc.), but we have a good relationship with the market manager and can easily find out. Sara has a Certificat de Producator for all primarly products. These products will still be available to you. By having a regular presence at market in this way, we will also be in a position to run more tastings/seed sharing/events which we believe the market should have a shot at experiencing.
We will be asking the same helpers of GK1 (Deni, Guirec, Beti, Oana, Carmen and Gil at the moment; GK is always keen to increase our number of helpers). As now, the helpers will bring this to you/aid distribution at the station etc. but what you order will be even more special to Kalotaszeg; and what is arriving will not be in such quantities (Gustare has been hit by its own success!).
Of course, it would be great if you can spare the time and come to meet and buy from HPM local producers (especially the goodies we can no longer send!); have a coffee together in our ‘local’ and join the GK table.
The table and the way the foods are arranged and packaged will also be addressed. TKD’s image is also ready for a shift; and we are very much hoping old GK friends and producers will like to get involved.
By continuing to support and encouraging others to support GK you can still receive delicious goodies while encouraging other local Kalotaszeg producers to be brave enough to try something different.
If you would like to have a chat while helping us prepare Damos garden for this 2018 season, join us in the garden from 10.30 to 17.00 on Monday 2nd April. If you can bring something easy to eat and share, which doesn’t need to be heated, that would be great. Realistically we can only be 6 people in total; so we are limiting this invitation to 3. Please private message me or mail Douglas by Thursday if you are interested/would like more info.
Sorry no photos of the market this week as it was damp and grey. As with the title picture here are a few more images of the battle for spring to finally arrive.
Here is your box this week; who grew it/who collected it and where!
Dried tea and cooking herbs/verdeturi de ceai/teat – varied. Collected by various members of GK gang in the TKD gardens and dried either on the tarnat, Huedin, or in the solar drier in Valcau by Erzsi neni. elderflower, mint, lemon balm.
Salad –quite a variety of leaves – garlic, primrose, lambs lettuce, chevril, sorrel, chicory, corriander, dandelion, perpetual spinach, kale, green onion, ustoroita, brussel sprouts blown, ‘lo soska’, spring beauty .collected by Douglas, Gil and Sara in TKD gardens (Damos, Huedin) – TKD gardens.
Urzici, Ciolan, Nettles – me, TKD gardens; but for the most part, Maria, Huedin
Garlic/ustoroi/fokhagyma – Annuska, Ketesd and beautiful big garlic from Florica, Hodis
Chrean/horseradish/torma – Us, Ketesd and beautiful big garlic from Florica, Hodis
Onions/ceapa/hagyma white and red, – Grown by Hajni, Tetis
Jerusalem artichoke/csicsoka/ nions/ceapa/hagyma white and red, – Grown by Douglas, Valcau
Carrots, murok, morcov – TKD gardens. Gyongy bought the seeds from a commerical seed seller at market.
Celeriac/zseller/teler – Eva x2! Ketesd; Marianna in Ciuleni.
Hamburg parsley/Petrinzsel radacine – Ibolya.
Apples/Mere/Alma – cross grown in Poieni by an apple enthusiast. I have never heard so many apple stories but from this guy. Today, he was talking about a japanese variety, Fuggo.
Cheese/sajt/cascaval maturat – from Alunis’ cow milk – Szilard, Alunis.
Honey/Miere de albine/Mez from Nelu and Olimpia. See special report on blog!
Buffalo milk – Viorica Cline, so expect brilliance! Price rise to 12lei. Jenica from Hodis cow milk.
Florica, Taud, cow cream, fresh, good and interesting.
Beans – Annus neni – Ketesd;
Beetroot/sfecla/cekla Us, Damos.
Nuts, Dio, Nuci – ,Viorica Cline, Hodis.
Eggs – Easter arrived!! Livia, Florica – Hodis; Viorica – Morlaca;
Pasta/Taitei/laska – Olimpia, Huedin; made from Jebuc flour and oua de casa. Thin and Thick. I had the good fortune to speak with the lady from the Jebuc mill, and she told me if someone specifically asks for Jebuc flour, like Olimpia, this is it . It is local.
Flour/liszt/faina – Kiraly Kati, Valko
Bread/kenyer/paine – Both Kati, Valeni. Kati uses 12.5g of yeast to make 4 breads. Interestingly, there are 3 bread ovens in the village of Mera but it is more than likely that all are using shop bought flour, day one sour dough, vinegar and yeast to make a loaf. Maybe more than interestingly, Agi neni in Alunis is sad that her old bread oven was demolished (BUT she is growing wheat this year!); Kadar Kati in Damos says the real mckoy is 100% sour dough bread, sometimes substituting potatoes for some flour … and she has a bread oven, mmmmmm….!
Healthy biscuits, sweet with Bondi’s honey or salty with garlic and basil leaves – made by Both Kati, Valeni with her own flour, herbs and sheep butter. Mindblowingly good, esp. the salty ones this week!
Gem de Macese/Csipkeiz/Rosehip jam – produced by Szilard with the help of Rodica in Alunis. Unfortunately, Erzsi neni cannot help collect anymore due to ill health. Szilard makes the jam in the traditional way in a copper cauldron and does not use conservant.
Palinka – produced by Szilard.
We hang the cheese (wrapped in paper) in a net bag on the tarnat.