Market notes: May 15th 2018

IMG_1918Gustare/Kalotaszeg Kostoloi

It feels like a new year has begun. With the rains comes life. Avoiding major disasters in autumn we will have a harvest. The harvest has in fact already begun. We arrived back to find masses of strawberries on sale. In our Huedin garden they are tiny green balls. A local woman had gooseberries.

Once more the Kis Petri/Patrunjel rhubarb picking and transporting machine worked flawlessly, so there is fantastic rhubarb in your bag.  The Valeni/Magyarvalko one didn’t work so well, so there is nothing in the bag from Valeni

Our garden saw a large rucola gathering squad. In a soft and rather warm shower, we picked this weed which has survived severe frosts in March, an unnaturally warm and dry April and the onslaught of snails today. Beneath our feet the crunch of snail shells splitting. Most of the kale is in shreds. Tiny stumps where there should be fine flower heads.  That large squad by the way was Beti and her two friends, who all had a wonderful day out in Huedin despite having to bend over and pick rucola in the rain.

The market was bustling, everyone had come to buy tomato, pepper or other summer plants. The rain stopped and the sun even shone for a bit then the rain came back heavier than ever.  Too much rain and the clayey Kalotaszeg soil will resemble bread dough.  Those who got the plants in quickly can sit back and watch them grow, those wating till tomorrow will not want any more rain.

Local honey producer Nelu has harvested more honey than ever before. The plum tree has more small plums than I have ever seen. Last year the few which were on it rotted before they ripened. There is excitement and adventure to come; the growing season is barely underway.

As you can see above we had lots of willing hands carrying it to the train.  Thanks to Beti, Junia and Dani for making Gustare happen and for Roger and his volunteers for lending a hand and great chat. Come and join us one market day, you won’t regret it.

Here is the full list of the contents of your bag.

Salad wild rocket, red lobodo, red/green/catalogna lettuce,.sorrel/soska/macris; lambs lettuce(a few flower buds as this plant of early spring makes flowers and then the seeds that will start to grow in the autumn); cress/cresson(survived the drought and snails in Domos garden); bitter cress; garlic mustard/usturoita; pea tops/borsó tetejét; mallow collected by Douglas, Agi neni, Gil, Beti,Junia, Dani and Sara in TKD gardens (Damos, Alunis, Huedin)

Tea Herbs/fuszer de ceai/teat sage/zsaja/salvia; clary sage; lemon balm/citrom fu/lamaita; elderflower/ flori de soc/bodza virag; blackcurrant leaf/fekete ribisli levelet/frunze de coacaze negru; spearmint and peppermint/menta/

herbs/verdeturi – chives/snidling/metelo hagyma; green onion; garlic/usturoi/fokhagyma

Rhubarb Grown by Bodis Ilonka, Erzsike Kispetri, Petrinzel and transported by Balazs.

Other

Cheese/sajt/cascaval maturat from Alunis’ cow milk – Szilard, Alunis.

Healthy Vegan biscuits, sweet with Oimpia’s honey Bondi’s honey or salty with

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Market notes – April 24 2018

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Gustare/Kalotaszeg Kostoloi 

Sorry for delay- too many trains without wifi

!WOW! What a HUGE salad bag you got this week; hopefully, you can taste the energy that went into collecting it. We’re munching on our huge bag as we travel across Europe .. wishing it could last forever. ( Not if the fellow pictured above and his/her many friends have their way)

Something pretty exciting is going on in our absence. Dandelion wine /Vin de papadie/Gyermeklancfu bor is under way. Emese and her mum, Erzsi neni already started collecting the petals (yes, this wine is made from A LOT of golden petals); ex-Kuratorne Kati was set up (with demi john, wine yeast, oranges, lemon and sugar) yesterday at market. Today she will also be collecting in sunshine.  Hopefully, when the colours of Autumn come, we will all be able to tuck into it. 

Unfortunately we say goodbye to Guirec until his return to Romania in early winter. He is off to France to teach sailing, pick fruits and faire la vendange. This spring like previous springs he has been enormously helpful to Gustare. We are looking for more help this summer, so please come and visit Huedin Piata

 

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

Herbs/verdeturi/fuszer de ceai/teat corriander; chives/snidling/metelo hagyma; green onion; broad bean and pea tops, chevril/turbolya/hasmatiu; sage/zsaja/salvia; cowslip/szent gyorgy virag/ (good for coughs); clary sage; lemon balm/citrom fu/lamaita.

Salad – This week we say goodbye to quite a few of the wild goodies .. but new goodies, like wild rocket, chicory, red lobodo, red lettuce, are shooting up everywhere.

Spring beauty, sorrel – soska- macris, chicory, cikkafa/lambs lettuce, parsley, garlic/usturoi/fokhagyma…collected by Douglas, Agi, Emese, Guirec, and Sara in TKD gardens (Damos, Alunis, Valeni, Huedin)TKD gardens.

stir fry bag – broad bean tops and longer lambs lettuce collected by Sara, Douglas, Guirec – TKD gardens ..

Urzici, Ciolan, NettlesSara and Agi TKD gardens
Jerusalem artichoke/csicsoka/ Grown by Douglas, Valcau and transported by Gyor Kati

Rhubarb Grown by Papp Piroska, Bodis Ilonka, Erzsike Kispetri/Petrinzel and transported by Asztalos Janos who has a small garden centre in the village.
Kale/Kel/Varza furaje(sprouts,flower buds) – Douglas, Damos and Huedin.

Young shoots of (the invasive weed) Japanese knotweed/Arteri japankeserufu – We’d heard for years about this being healthy tasting like rhubarb but only tasted it last week when Douglas spotted it outside Kati’s house! Kati snaffled a bit more for some of you to enjoy. Kati; Valko/Valeni. NB one bag only

Other

Cheese/sajt/cascaval maturat from cow milk Szilard, Alunis.

Pasta/Taitei/laska Annus neni in Ketesd; made from Damos wholemeal wheat flour and oua de casa. Yes, Spring is sprung and Anna is back in action and pleased to be back in the GK gang.

Healthy Vegan biscuits, sweet with Oimpia’s /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 (apple) infused with herbs produced by Szilard.

Market Notes 3 – 17th April, 2018

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As the spring races ahead at an enormous speed, our ideas for the future of Gustare would appear to be racing with them.

The situation for local healthy food is improving at an enormous rate. Many people now know how much better it is for your body to eat local seasonal produce. Spending money locally is a s good as the money goes straight into the local economy not to shareholders in Germany. Keeping it local benefits us all.   Huedin market plays a vital role in maintaining Huedin as an important market town.  Yet another supermarket will soon appear in Huedin.  The cost cutting Lidl will be attractive to many.  Lidl with its fellow supermarket friends hope to exploit the market and eventually put it out of business. Only customers can keep it alive. The message about local means not only a healthy body, but also a healthy local economy is very important.

The market is famous for the quality of traditional sheep’s cheese (see photo above).  On Tuesday you could also have bought from numerous micro-producers  locally  saved seeds and plants.

 

Huedin is becoming a shell town and village depopulation continues. Gustare will be focusing more on Huedin and its market this summer. In Cluj customers seeking local have ever expanding possibilities. Our friends at Cultiva

 

 

Market notes – 2; April 10, 2018

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Gustare/Kalotaszeg Kostoloi 
 
Well it really was a remarkable day despite being a pretty small, slow starting post Easters market. We received ‘pasca’ and painted eggs from Olimpia. I don’t know if you’ve experienced this year A LOT of eggs beautifully dyed with ‘ceapa rosu/piros hagyma helye’ .. and VERY few with vile ‘bolti’ shop bought lurid dyes. I am taking this as a sign … of the world returning to the natural, the unique, shared sense of beauty. Maybe it all starts with a dyed egg.
 
We were wondering how today would be with the new bio bag coming with Guirec to Cluj and it felt okay; it was less work in some ways but more concentrated work in others. Guirec who you know is a great fun joy to be around.  
 
In Damos, Kadar Kati (who lost her husband last year) would like to join me and ex-Kuratorne Kati collect in that garden; Agi neni in Alunis as usual excelled herself preparing violets and ‘matisor/cicus’ and basically everything!
We also managed to support the local sellers who still had some root veggies or spinach; even eggs and milk. You may be feeling that there is less of your money going directly to people at market because the bio sack has a lot of TKD garden produce in it; but rest assured, everyone collecting in TKD gardens gets paid or foods needed given; and in August there will be the INCREDIBLE Mera World Music Festival; at which GK will be organising the little local Kalotaszeg food ‘udvar’/court at which we are working now to encourage the local Mera roma group to join with some VERY interesting produce. Here is where any excess cash from GK is being directed. If you would like to be/can be involved in anyway with this food festival, please let us know.
 
There was a REMARKABLE jolly energetic coffee and placinta gathering. Kata and Balazs from Sancraiu who are going to help us in Alunis by using some of the garden which will in turn help them; Arthur, who Roger and I and Dorottya; and many besides us, think is a great photographer; Miles who has come to help Roger and Zsuzsi in Rachitele; and really is the most charming and helpful and interested in everything of chaps.  
 
And there were eggs, but little milk or cream, because of the Easter pause … and few veggies because now cellars become bare and the new root vegetables have not appeared … HOWEVER, next week more will come .. and with such a wonderful ‘tiz perc szunet’ little joyful coffee break I really feel I am enticing and inviting you to a fantastic weekly Huedin Piata market.
 
Here is your bio bag 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. Celeriac and dried apple. Please note for next GK,we still have elderflower, lemon balm, coada soarecului, raspberry, red clover, clary sage, cimbru, and corriander seed (for grinding) .. and that’s it .. they are all lovely and dried beautifully ..
 
chevril/turbolya/hasmatiu – FRESH! And enough for a bag all of it’s own!
 
Salad – corriander,kale and perpetual spinach, red lettuce, marjoram, yarrow, daisy, spring beauty, papadie – pity pang/ustoroita-kanyarzsombor /untisor- szentgyorgy salyata (Szilard’s regionalism) or boglarka salyata or lesser celandine or kakukk salyata (Erzsika Bikal regionalism!)…We bid farewell to lessercelandine as the flowers are coming and the leaves are losing their lovely dark green colour.
sorrel – soska- macris/chicory/coada soarecului- cikkafa/lambs lettuce// parsley/…all sprinkled with sweet violets (which are now smelling very sweetly indeed!) and pulmonaria/dongo virag. You can eat the posy or put them in water Pulmonaria as the name suggests is very good for the lungs.collected by Douglas, Agi, Guirec, and Sara in TKD gardens (Damos, Huedin)TKD gardens.
 
Urzici, Ciolan, Nettlesme and Agi TKD gardens; and, Maria, Huedin
 
Garlic/ustoroi/fokhagyma zsebe Kati, Damos
 
Jerusalem artichoke/csicsoka/ nions/ceapa/hagyma white and red, Grown by Douglas, Valcau and transported by Gyor Kati.
Other
Cheese/sajt/cascaval maturat – from Alunis’ cow milk – Szilard, Alunis.
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.
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.

Market Notes 1: Apr 3rd, 2018

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‘Spring has sprung’ has leapt up all over the internet. This little play on the two meanings of the word spring in English seems particularly appropriate this week as the miserable weather of March, which seemed to be the coldest month of winter, has in one day disappeared to be replaced by the warming sunshine and fresh breezes of spring.  It seems the spring was a little rusty, but not enough to stop its life enhancing action.

We managed to get two pasteurised apple juice from Marianna in Ciuleni for next weeks delivery; with the promise of a few more in future. These are 10lei/2 liters if anyone would like, please write in the ‘other’ column. You can also use this column for seabuckthorn syrup/pollen/immunobomb.

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You’ll see we have changed the chart considerably. The bio – wild-unusual garden produce will be just that and it will come in one size (for example next week, it will comprise a salad, nettles, jerusalem artichokes, matisor/cicus, and if anything else fits the definition it will be included too). It will be collected from TKD gardens mainly by neighbours, helpers, and us.

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All the other good stuff (like the buffalo milk, cream, eggs, Kalotaszeg carrots and hamburg parsley grown from saved seed in sheep manure etc. will be at the market but you’ll have to join us in sunshine, make your purchases, drink a coffee. It will be fab!

And finally some photos of lots and lots of stuff (too much stuff!).

Boxnote 195; March 27, 2018

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Gustare/Kalotaszeg Kostoloi

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, Nettlesme, 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.

Other

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 milkViorica 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.

Boxnote 193; March 13, 2018

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Gustare/Kalotaszeg Kostoloi

GK began last Saturday when Kiraly Kati and I discussed sour dough bread and biscuits Then on Sunday with Agi neni we cleared some ground in Alunis so she could begin collecting nettles for today, and chatted about possible spots for her to collect lesser celandine and pussy willow for you to enjoy. Yesterday, we were joined collecting your salads and nettles in Damos by Kadar Kati and then later by Pityune Kati (her husband is no longer curator in the church, hence the name change!). Then today, Guirec and Douglas topped up the salads from the Huedin garden. Finally, Aniko who’d come to market with her pasta to sell, offered her help to organise your beans.

The warmer weather heralding Spring brought many of our friends back to market; Kis kati from Tetis (see photo) with Hajni, Erzsika, Annus neni + pal from Tetis; and dear Zsofi neni who declares herself to be too old for a photo nowadays.

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We spread the word to them, and now to you, that next week (20th) there will be a seed swop so if you have anything you need; to swop or not, please do come. We are hoping it will be a bit of a time to have some fun and as always on non GK weeks, to simply enjoy the market.

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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. We still have a little acacia; quite a bit of elderflower, yarrow, mint, lemon balm and raspberry.

Salad – – quite a variety of leaves – lambs lettuce, chevril, sorrel, chicory, corriander, dandelion, perpetual spinach, kale, garlic, green onion, ustoroita, swiss chard, brussel sprouts blown, ‘lo soska’, spring beauty ..collected by Douglas, Beti, Curatorne Kati and Sara in TKD gardens (Damos, Huedin) – Agi neni, Kadar Kati, Pityune Kati, Guirec, Douglas and me – TKD gardens.

Urzici, Ciolan, NettlesAgi neni, Kadar Kati, Pityune Kati, and me, TKD gardens

garlic/ustoroi/fokhagyma Annuska, Ketesd

Onions/ceapa/hagyma white, Grown from plant onion (shop source) the shop by Piroska in Tetis and grown in manure. –red – Gyongy, Horlacea.

Carrots, murok, morcov – GYongy Jakotelke Gyongy bought the seeds from a commerical seed seller at market.

Hamburg parsley/Petrinzsel radacine – Annuska, Tetis. Annuska told Douglas that this is an old variety (she’s been seed saving regularly) and the land is feritlised with chicken manure.

Beetroot/sfecla/cekla Kis Kati, Tetis.

Beans Various

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.

Cicus/Catkins/Ma.. oooo … – picked and lovingly prepared by Agi neni, Alunis.

Other .

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 milkViorica Cline, so expect brilliance! Some at market were asking for 12lei/2 litres so we discussed that next GK (27th), the change in price will be in full force. This may affect the price of cow milk; we are anticipating, 6lei. Jenica from Hodis produced this week’s fresh (from the morning) cow milk.

Jenica and Livia’s, Hodis cow cream; always fresh and good.

Nuts, Dio, Nuci – Ica, Bicalat/Huedin and Livia, Hodis.

Kukorica liszt/Faina de malai/corn flour – Erzsi, Tetis.

Eggs – Yes, something strange happened … early I bought some eggs from Kadar Kati and saw several others with eggs. Then .. pfffff, they vanished! I think there will be a lot of egg painting going on!!

coliba verde painting eggs

Pasta/Taitei/laska – Olimpia, Huedin; made from Jebuc flour and oua de casa. Olimpia is going to be making thin wholemeal pasta for GK on 27th.

Flour/liszt/faina – Kiraly Kati, Valko

celeriac/zseller/teler – Grown by Piroska in Ketesd from her own seeds.

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….!

Szilvaiz/Magiun/Plum conserve with no sugar added – made in the traditional way in a copper cauldron, stirring for hours, by Pocs Kati, Huedin.

Cider Vinegar/Hazi ecet/Ocet de casa – yes, this is the first time we produced enough to offer to the group. It was produced with the help of Pandur Marcine Erzsi neni, our dear neighbour in Valko. She very much enjoyed creating the fizzing 1st stage fermenting vinegar which Douglas and I then cared for when it went through it’s second fermentation. We love it. If you keep it, it will get even better!

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.

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