Salmiakpastiller

Strong candy, beautiful Finnish packaging

If you hadnt guessed from my Piparkakut recipe, I enjoy Finnish food, culture, and people. I had a chance to visit in 2003 traveling from Helsinki to Mantyharju to Rovaniemi to Pyha in Lapland and back. A beautiful trip filled with lakes, trains, reindeer, hiking, coffee, beer, and lots of great food. My travel companion and I stayed with Jaakko Matilla who led us berry picking in the countryside. Afterwards I pulled together a blueberry pie with the small blue berries (like the Maine variety) that no one has ever forgotten. The rest of the trip was filled with herring (creamed, pickled, fried, and stuffed in bread) and lots of liquorice treats.

Lapin Kulta, a not so fancy beer I enjoyed in Finland, 2003

Jaakko is visiting NYC this week, and Ive been treated to an impressive ring of ruis rye bread from Nordic Breads NYC. Im told is better than the kind in Finland. Jaakko also brought a bag of Salmiakki, or should I say Super Salmiakki candies. Salmiakki contains ammonium chloride (salmiac) which gives the already aggressive flavor of black liquorice a salty flavor. The candies are beyond chewy. The texture is more like a hard gummy candy that clings to your teeth and tongue with a vengeance. The flavor is only slightly sweet, nearly savory, liquorice with a bite of table salt taste and an unexpected menthol minty flavor. Im eating them in small quantities. The flavor lingers on for an hour or more, jammed in my molars.

Reindeer in Lapland.

I havent traveled abroad in a few years now. Jaakko has made it clear that NYC and Americas new foodie tendencies toward organic foods, CSAs and sustainably produced foods would be welcome in Finland. Ive been elected to help. I cant make promises but its a thought to grow on. Finland must be doing okay. Jaakko tells me that you can split a whole or half reindeer meat share.

Brooklyn Dirt Monthly Talks on Urban Farming and Gardening

The first Brooklyn Dirt talk is Wednesday at Sycamore. I organized this event with Sustainable Flatbush, and Im looking forward to "digging deep."

Prospect Farm and Sustainable Flatbush are proud to present Brooklyn Dirt: Monthly Talks on Urban Farming and Gardening.

Talk One: Dirt and Soil

With Speakers Jay Smith and Chris Kreussling (AKA Flatbush Gardener)

Sycamore Bar and Flowershop

Wednesday February 16th, 2011

7 - 9:30 pm

1118 Cortelyou RD, BK

Q train to Cortelyou

21+

$5 suggested donation

proceeds benefit Prospect Farm and the Urban Gardens and Farms Initiative of Sustainable Flatbush

Event on Facebook: http://www.facebook.com/event.php?eid=188915917798918

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Jay Smith is a lifelong environmentalist, member of several environmental organizations, member of the Park Slope Food Coop, completing a Certificate of Horticulture from BBG, deeply interested in Urban Agriculture and re-localization of food production in anticipation of food issues in the wake of the peak oil crisis.

Chris Kreussling (AKA Flatbush Gardener) is a garden coach with more than 30 years gardening experience in NYC. Chris is also the Directory of the Urban Gardens and Farms initiative of Sustainable Flatbush and a community member of the Healthy Soils, Healthy Communities advisory board, a project of the Cornell Waste Management Institute, and earned a BBG Certificate in Horticulture, 2009.

http://flatbushgardener.blogspot.com

Sustainable Flatbush brings neighbors together to mobilize, educate, and advocate for sustainable living in their Brooklyn neighborhood and beyond.

http://sustainableflatbush.org/

Prospect Farm is a community group in Windsor Terrace, Brooklyn that is working together to grow food in a formerly vacant lot, with the mission toward creating a Community Supported Agriculture (CSA) Farm that can serve our community. Prospect Farm is the community leader for the Kensington/Windsor Terrace neighborhood group for the Brooklyn Food Coalition.

http://prospectfarm.org/