{"id":15881,"date":"2021-09-06T09:00:00","date_gmt":"2021-09-06T06:00:00","guid":{"rendered":"http:\/\/www.evildressmaker.com\/?p=15881"},"modified":"2021-09-06T21:35:57","modified_gmt":"2021-09-06T18:35:57","slug":"suuntana-omavaraisuus-towards-self-sufficiency","status":"publish","type":"post","link":"http:\/\/www.evildressmaker.com\/?p=15881","title":{"rendered":"Suuntana omavaraisuus \/ Towards self-sufficiency"},"content":{"rendered":"\n

Ilokseni voin kertoa teille, ett\u00e4 olen liittynyt mukaan kerran kuussa julkaistavaan #Suuntanaomavaraisuus -yhteispostaussarjaan. Postausryhm\u00e4\u00e4 luotsaavat Sari Tsajut-blogista<\/a> ja Heikki Korkeala-blogista<\/a>. Osallistun ensimm\u00e4ist\u00e4 kertaa nyt syyskuun postausrinkiin, jonka teemana on marjojen, yrittien, lihan ja kasvisten jatkok\u00e4sittely. Samalla esittelen itseni omavaraisuus-aiheen kannalta. Muiden blogien linkit l\u00f6yd\u00e4t postauksen lopusta. <\/p>\n\n\n\n

T\u00f6rm\u00e4sin jo jokunen vuosi sitten blogeissa omavaraisuus-aiheeseen. Siin\u00e4 pyrkimys on mahdollisimman pitk\u00e4lle kasvattaa oma ruoka ja valmistaa asioita itse niin ett\u00e4 vain hyvin v\u00e4h\u00e4n joutuu ostamaan valmiina. Jokainen toki etsii itselle sopivimmat keinot ja kasvattaa sen mit\u00e4 pystyy. Jotkut tyytyv\u00e4t pieneen kasvitarhaan, toiset kasvattavat koko katraan kanoista lampaisiin ja lehmiin asti. <\/p>\n\n\n\n

Olen kotoisin maalta, maalaistalosta jossa on aina kasvatettu ja ker\u00e4tty satoa. Perunoita ja juureksia, mehuja ja hilloja, lihaa ja maitoa. Olen siis oppinut jo lapsesta omavaraistalouteen. 25:n kaupungissa asumani vuoden aikana valmiina ostamisen helppous iskostui kuitenkin tiukkaan ja vasta viime vuosina, oikeastaan takaisin maalle muuttamisen j\u00e4lkeen, olen alkanut kiinnostua s\u00e4il\u00f6misest\u00e4 ja oman ruuan kasvattamisesta. Mihink\u00e4\u00e4n laajamittaiseen viljelyyn en aio ryhty\u00e4, mutta oman jaksamisen mukaan haluan kasvattaa yrttej\u00e4 ja juureksia, istuttaa muutaman hedelm\u00e4puun ja marjapensaan. V\u00e4lill\u00e4 haaveilen my\u00f6s omasta mehil\u00e4ispes\u00e4st\u00e4 ja parista kanasta. Ne ovat kuitenkin niit\u00e4 kaukaisempia haaveita jotka, ehk\u00e4 joskus toteutuvat, ehk\u00e4 eiv\u00e4t. Koska olemme hiljattain muuttaneet rivitalosta omakotitaloon, meniv\u00e4t kaikki kotitarveviljelyt uusiksi. Muuton vuoksi t\u00e4n\u00e4 kev\u00e4\u00e4n\u00e4 jaksaminen oli kortilla joten rakensin vain kolme kasvulavaa joihin ostin ja sain p\u00e4\u00e4osin valmiita taimia. Oma vihannessato ei siis ole mik\u00e4\u00e4n huikean suuri t\u00e4n\u00e4 syksyn\u00e4, mutta siit\u00e4 on hyv\u00e4 l\u00e4hte\u00e4 laajentamaan.<\/p>\n\n\n\n

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Iloinen puutarhuri kasteluhommissa vanhan kodin pihalla. \/
Happy gardener watering plants at the old home.<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

Mutta sitten siihen varsinaiseen aiheeseen. Vaikka olenkin harrastanut sienestyst\u00e4, marjastusta ja villiyrttien keruuta jo parikymment\u00e4 vuotta, on s\u00e4il\u00f6minen minulle jotenkin vaikeaa. Mieluiten k\u00e4yt\u00e4n sienet ja marjat tuoreena. Toiseksi helpoiten sienist\u00e4 onnistuvat kuivatut sienet. Niit\u00e4 on vaivatonta lis\u00e4t\u00e4 ruokaan jauheena tai turvottaa pieness\u00e4 vesitilkassa. Niinp\u00e4 ker\u00e4\u00e4nkin eniten herkkutatteja ja suppilovahveroita, jotka toimivat kuivattuna erinomaisesti. Suolasienet koen jotenkin vaivalloisina, en koskaan muista ottaa niit\u00e4 likoamaan riitt\u00e4v\u00e4n ajoissa. Kypsennettyn\u00e4 pakastetut sienet ovat aina j\u00e4\u00e4neet meill\u00e4 k\u00e4ytt\u00e4m\u00e4tt\u00e4, joten olen luopunut siit\u00e4 toistaiseksi. <\/p>\n\n\n\n

Yrtit ovat melko suoraviivaista s\u00e4il\u00f6tt\u00e4v\u00e4\u00e4. Ne menev\u00e4t sek\u00e4 pakastettuna ett\u00e4 kuivattuna, mutta my\u00f6s muunlaiset tavat s\u00e4il\u00f6\u00e4 kiinnostavat. T\u00e4ll\u00e4 hetkell\u00e4 yrttitarhani on niin suppea ett\u00e4 millek\u00e4\u00e4n erikoisemmille kokeiluille ei oikein ole mahdollisuutta. Pakastuksesta ja kuivauksesta poikkeuksena ovat ruususiirappi, jota min\u00e4 ja \u00e4itini olemme keitelleet jo useamman vuoden joka kes\u00e4, ja kuusenkerkk\u00e4siirappi jota p\u00e4\u00e4sin t\u00e4n\u00e4 kev\u00e4\u00e4n\u00e4 tekem\u00e4\u00e4n ensimm\u00e4ist\u00e4 kertaa. Monipuolisesta ruususiirapista saa nimitt\u00e4in parasta kes\u00e4juomaa vissyyn sekoittamalla. Kuusenkerkk\u00e4siirappia tein kahdella tavalla, keitt\u00e4m\u00e4ll\u00e4 ja sokeriin uuttamalla. Uutetun siirapin toivon toimivan talvella ysk\u00e4nl\u00e4\u00e4kkeen\u00e4.<\/p>\n\n\n\n

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Ruususiirappia voi tehd\u00e4 sek\u00e4 vaaleista ett\u00e4 punaisista puutarharuusuista, p\u00e4\u00e4asia ett\u00e4 ne ovat tuoksuvia ja torjunta-aineettomia. \/
You can make rose syrup from white or red garden roses, main thing is that roses are fragrant and pesticide-free.<\/em><\/strong><\/figcaption><\/figure><\/div>\n\n\n\n

Marjoista toimivin ratkaisu tuntuu olevan pakastetut marjat aamupalajugurtteihin ja puuroihin tai piirakoihin. Hilloja ja hyytel\u00f6it\u00e4 meill\u00e4 k\u00e4ytet\u00e4\u00e4n melko v\u00e4h\u00e4n. Is\u00e4nt\u00e4 ei sy\u00f6 niit\u00e4 oikeastaan lainkaan ja yhden ihmisen tarpeisiin hillon keitt\u00e4minen on … no, melko ty\u00f6l\u00e4st\u00e4 m\u00e4\u00e4r\u00e4\u00e4n n\u00e4hden. Mehujakin olen aiemmin tehnyt hyvin v\u00e4h\u00e4n, sill\u00e4 isommille m\u00e4\u00e4rille ei ole ollut s\u00e4ilytystiloja. T\u00e4n\u00e4 vuonna innostuin siman tapaan teht\u00e4v\u00e4st\u00e4 raparperi-poreesta joka on mit\u00e4 mainiointa janojuomaa helteell\u00e4. Sit\u00e4 voi my\u00f6s pakastaa. Omat hillokokeiluni eiv\u00e4t ole olleet hirve\u00e4n maukkaita, joten purkkien tyhjentyminen kest\u00e4\u00e4 pitk\u00e4\u00e4n. T\u00e4n\u00e4 syksyn\u00e4 ajattelin ottaa haltuun aliarvostetun kotimaisen marjan, pihlajan. Sit\u00e4 kasvaa pihassamme valtavasti ja t\u00e4n\u00e4 vuonna sato on erinomaisen runsas. Linnut toki sy\u00f6v\u00e4t suuren osan, mutta olisi v\u00e4h\u00e4n s\u00e4\u00e4li olla itse niit\u00e4 s\u00e4il\u00f6m\u00e4tt\u00e4. Sen pit\u00e4isi olla viinimarjaakin C-vitamiinipitoisempi. Pihlaja on hapan, mutta toisissa puuyksil\u00f6iss\u00e4 marjat ovat makeampia kuin toisissa. Ennen ker\u00e4\u00e4mist\u00e4 voi siis maistella eri puista ja valita miellytt\u00e4vimm\u00e4n makuinen. Ker\u00e4\u00e4misen j\u00e4lkeen marjat pest\u00e4\u00e4n ja pistet\u00e4\u00e4n muutamaksi tunniksi pakastimeen. Pakastaminen taltuttaa happamuutta. <\/p>\n\n\n\n

Olen meid\u00e4n perheess\u00e4 ainoa joka n\u00e4it\u00e4 marja- ja hedelm\u00e4herkkuja sy\u00f6, joten en koskaan tee mit\u00e4\u00e4n suuria m\u00e4\u00e4ri\u00e4. Pihlajan ja karviaismarjoihin kokeilin jo ymp\u00e4ri somea hehkutettuja marjaremmej\u00e4. Olisi pit\u00e4nyt hoksata happamien marjojen ollessa kyseess\u00e4 ett\u00e4 makeutuksen m\u00e4\u00e4r\u00e4\u00e4 kannattaisi lis\u00e4t\u00e4. Vaikka pid\u00e4nkin happamista mauista, n\u00e4ist\u00e4 tuli ehk\u00e4 omaankin makuuni turhan happamia. Huulet tahtovat vet\u00e4yty\u00e4 takaraivoon asti n\u00e4it\u00e4 sy\u00f6dess\u00e4. Onneksi nahkeiden remmien pinnalle j\u00e4lkeenp\u00e4in ripoteltu hieno sokeri tasaa makua sen verran ett\u00e4 eiv\u00e4t n\u00e4m\u00e4 sy\u00f6m\u00e4tt\u00e4 j\u00e4\u00e4. Toinen uusi kokeiltava ovat ruusunmarjat. Pihassa on kaksi ruusupuskaa joissa kasvaa paljon marjoja. Haluaisin tehd\u00e4 niist\u00e4 sosetta ja kuivaamalla ruusunmarjajauhetta. K\u00e4yt\u00e4nt\u00f6 n\u00e4ytt\u00e4\u00e4 miten se tulee onnistumaan. Mehumaijankin hankin k\u00e4ytettyn\u00e4 kes\u00e4ll\u00e4, mutta sen k\u00e4ytt\u00f6 ehk\u00e4 j\u00e4\u00e4 ensi vuoteen. Pihan per\u00e4ll\u00e4 lymy\u00e4v\u00e4 vanha maakellari odottaa viel\u00e4 uutta ovea ja kunnostusta muutenkin, joten hirve\u00e4n isoja tiloja sellaiselle s\u00e4ilytykselle ei viel\u00e4 ole. <\/p>\n\n\n\n

Seuraava urakka on kuitenkin omenateatteri. Omasta pihasta ei ihme kyll\u00e4 l\u00f6ydy yht\u00e4\u00e4n omenapuuta, mutta tonttinaapurit antavat onneksi meid\u00e4n ker\u00e4t\u00e4 omenia heid\u00e4n puistaan. En ole hirve\u00e4n suuri omenahillon yst\u00e4v\u00e4, niinp\u00e4 s\u00e4il\u00f6n omenat kaikkein mieluiten kuivaamalla. Kuten kuvista n\u00e4kyy, omenarengaspurkki on kumissut jo pitk\u00e4\u00e4n tyhjyytt\u00e4\u00e4n sill\u00e4 vetelen kourallisen kuivattuja omenarenkaita kutakuinkin aina purkin ohi kulkeissa. Silloin kun niit\u00e4 on siis. Niiden valmistus vaan on melko ty\u00f6l\u00e4st\u00e4, etenkin jos omenat ovat kovin pieni\u00e4. Siksi hommasimme v\u00e4rkin jolla teoriassa t\u00e4m\u00e4n pit\u00e4isi sujua melko helposti. Omena seiv\u00e4stet\u00e4\u00e4n omenasorvin piikkeihin, sitten vain veivataan ja se kuorii ja viipaloi sek\u00e4 poistaa karan samalla kertaa. Laite toimii parhaiten v\u00e4h\u00e4n reilumman kokoisiin omenoihin, mutta on silti ihan hyv\u00e4 apu kuivattujen omenoiden teossa. Meid\u00e4n omenasorvi on joku k\u00e4ytettyn\u00e4 l\u00f6ytynyt halppismalli, kalliimpi versio saattaisi olla k\u00e4ytett\u00e4vyydelt\u00e4\u00e4n parempi. Uusi er\u00e4 omenoita l\u00e4htee kuivuriin kunhan edellinen satsi on valmis. Pit\u00e4isi varmaankin ostaa toinen isompi kasvikuivuri, sill\u00e4 nyt kun sesonki on kuumimmillaan, ei yksi pieni kuivuri tahdo riitt\u00e4\u00e4. <\/p>\n\n\n\n

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To my huge joy I can tell you that I have joined in to a group of bloggers who write once a month about self-sufficiency. This team is coached by Sari at Tsajut blog<\/a> and Heikki at Korkeala blog<\/a>, their blogs are in Finnish. September is now my first time joining in, with the theme about how to turn berries, herbs, meat and vegetables into food products. At the same time I am introducing myself as self-sufficient blogger. Links to other group blogs you can find at the end. Unfortunately they mostly blog in Finnish.<\/p>\n\n\n\n

I encountered self-sufficiency several years ago in blogs. I don’t know how it works in other countries, but atleast here in Finland it means that people are trying to grow as much of their own food as they can and also make as much as they can themselves, without buying things readymade. We all choose our own level of self-sufficiency and grow just as much as we are able to. To some it means just small vegetable garden, to others it means the whole nine yards with chicken, sheep and cows. <\/p>\n\n\n\n

I am originally from countryside, I grew up on a farm. Crops were always grown and harvested. Potatoes and root vegetables, juices and jams, meat and milk. So I have learned the basics of self-sufficiency as a child. During my 25 years living in town, it was just so much easier and comfortable to buy everything. During past couple years I have started to get more interested in preserving and growing my own food. I will not be launching huge fields of crops, but will be growing as much in my little kitchen garden as my energy levels will allow me. And perhaps planting couple fruit trees and berry bushes. Sometimes I also dream about my own beehive and couple of chickens. Those are distant dreams, which may or may not come true. We recently moved from bungalow into a big house with some land. This means that I had to start my little kitchen garden from scratch. Because of the moving, I didn’t have time nor energy to plant much. I only built with three grow boxes, which I filled mostly with bought and received saplings. So my harvest wont be huge this Autumn, but it’s a good start for expanding.<\/p>\n\n\n\n

Now, let’s get to the actual agenda of the day. Even though I have had mushrooming, berry picking and wild herbs as a hobby almost twenty years now, preserving food seems to be always difficult to me. I rather use everything fresh. Dried mushrooms are my second easiest way of preserving food. It’s easy to just ground them into powder and sprinkle on what ever food, or let them soak in little bit of water to re-hydrate. So I mostly pick mushrooms which are suitable for drying, like boletus and funnel chanterelle. Salted mushrooms are tricky to me, somehow I never remember to take them soaking early enough to get rid of too much salt. And cooked and frozen mushrooms are always left in the freezer and not eaten. So I have given up that, atleast for now. <\/p>\n\n\n\n

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Herbs are rather straight forward though. They are easy to use both frozen and dried, but I am also interested in other methods. At this moment my herb garden is quite limited, so I don’t really have room for experiments. Exception to drying and freezing however is rose syrup, which me and mum have been making several years now, and spruse growth syrup, which I made first time this spring. I tried two methods, boiling and extraction in sugar. I am hoping the extracted spruse syrup will work as cough medicine in the winter. <\/p>\n\n\n\n

Best way to preserve berries seem to be simply frozen berries, used in breakfast porridges, yoghurts and pies. Jams and jellos we don’t use that much really. Hubby doesn’t really eat them at all and making them just for one person is … well, quite a lot of work for the amount I need. I haven’t really made much berry juices either, because previously there just wasn’t enough space to store them correctly. This Summer I got excited about mead-like bubbly rhubarb drink, which is excellent for hot days. The jams I have been trying before didn’t turn out very tasty, so it takes a long time a jar to empty. This autumn I decided to tackle the underrated berries of rowan tree. They grow on our yard a plenty and the harvest this year is delightfully generous. Birds eat most of them over the winter, but it would be a shame not to use them at all. It should even have more vitamin C than wineberries. Rowan berry is very sour, but some trees actually have a bit sweeter berries than others. So before collecting, make a taste test. Then berries should be washed and frozen for couple hours. Freezing will tame the sourness. <\/p>\n\n\n\n

I am the only one who eats these berry- and fruit treats in our family, so I never make huge amounts. I already tried making the hyped berry leather from rowan and gooseberries. I should have realized that when using more sour berries, I should have added more sugar. Even though I like sour flavours, these are perhaps bit too sour for me. My lips are practically sucked right into the back of my head when eating these. Atleast the sugar I sprinkled on top makes them edible. Another new thing is rosehips. We got two rosebushes which are full of rosehips. I would like to try and make dried rosehip powder and rose hip pure. We will see how that works. I also have juice steamer, which I bought second hand earlier this summer. But I think I have to leave the test use of that till next year. The cellar we have on the yard is still waiting for new door and renovation, so we don’t have much space for that kind of storing.<\/p>\n\n\n\n

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Marjaremmit valmistumassa pihlajanmarjoista ja karviaisista. \/
Berry leather in the making, rowan and gooseberries.<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

My next task is apple theater. We don’t have apple trees of our own, funny enough. Thankfully our next door neighbours let us pick apples from their trees. I am not a big fan of apple jam, so I preserve the apple by drying. As you can see, my dried apple ring jar has been empty for long time. I pretty much eat handfull every time I walk past it. When ever there is any, that is. It is quite laborious to make them, especially if apples are very small, like Finnish apples tend often to be. That’s why we bought apple peeler, which cores, peels and slices just by cranking the handle. It works best for larger apples, but it has been helpfull with smaller ones too. Our apple peelers is cheap second hand tool, but more expensive model might be better. Another batch of apples is going into the dehydrator as soon as the previous are coming out. Perhaps we should buy another, bigger dehydrator. When the Autumn harvest is at peak, one small dehydrator doesn’t seem to be enough. <\/p>\n\n\n\n

Muut blogit \/ Other blogs<\/strong><\/h3>\n\n\n\n

Vy\u00f6hyke 1<\/h4>\n\n\n\n

Jovela https:\/\/www.omavarainen.fi\/l\/syyskuu2021\/<\/a><\/p>\n\n\n\n

Apilankukka https:\/\/www.apilankukka.fi\/suuntana-omavaraisuus-2021-osa-9-osterivinokas\/<\/a><\/p>\n\n\n\n

Vy\u00f6hyke 2<\/h4>\n\n\n\n

Oma tupa ja tontti  https:\/\/omatupajatontti.blogspot.com\/2021\/09\/herukkaurakka.html<\/a><\/p>\n\n\n\n

Sarin puutarhat  https:\/\/sarinpuutarhat.blogspot.com\/2021\/09\/nokkosen-ja-lipstikan-kuivaaminen.html<\/a><\/p>\n\n\n\n

Kohti laadukkaampaa el\u00e4m\u00e4\u00e4 https:\/\/varmuusvara.blogspot.com\/2021\/09\/syyskuu-2021.html?m=1<\/a><\/p>\n\n\n\n

Vy\u00f6hyke 3<\/h4>\n\n\n\n

Tsajut https:\/\/tsajut.fi\/suuntanaomavaraisuus2021-osa-9\/<\/a><\/p>\n\n\n\n

Rakkautta ja maanantimia  https:\/\/rakkauttajamaanantimia.blogspot.com\/2021\/09\/suuntana-omavaraisuus-2021-osa-9.html<\/a><\/p>\n\n\n\n

Mik\u00e4 It\u00e4 https:\/\/mikaita.fi\/?p=828<\/a><\/p>\n\n\n\n

Caramellia https:\/\/caramellia.fi\/syyskuu2021\/<\/a><\/p>\n\n\n\n

Majalevon pientila  https:\/\/majalevo.blogspot.com\/2021\/09\/suuntana-omavaraisempi-elama-2021.html<\/a><\/p>\n\n\n\n

Mummon kirja https:\/\/mummon-kirja.blogspot.com\/2021\/09\/tuotteiden-jatkokasittely.html<\/a><\/p>\n\n\n\n

Vy\u00f6hyke 4<\/h4>\n\n\n\n

Korkeala https:\/\/www.korkeala.fi\/omasta-takaa-nenan-eteen\/<\/a><\/p>\n\n\n\n

Puutarhahetki https:\/\/puutarhahetki.blogspot.com\/2021\/09\/unelmana-omavaraisempi-elama-makoisia.html<\/a><\/p>\n\n\n\n

Vy\u00f6hyke 5<\/h4>\n\n\n\n

Puutteela https:\/\/puutteela.com\/?p=685<\/a><\/p>\n\n\n\n

Vy\u00f6hyke 7<\/h4>\n\n\n\n

Korpitalo https:\/\/korpitalo.wordpress.com\/2021\/09\/06\/syyskuu-21-kesan-sadon-jatko-kasittely\/<\/a><\/p>\n\n\n\n

<\/p>\n\n\n\n

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Valmiita sokeroituja marjaremmej\u00e4. \/
Berry leather strips in sugar. <\/em><\/strong><\/figcaption><\/figure>\n\n\n\n
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Kuivattuja herkkutatteja ja suppilovahveroita. Kuivatut sienet k\u00e4yv\u00e4t my\u00f6s mausteeksi, esim jauhettuna sienisuolaksi. Sikurirouskuja, laukkanahikkaita ja mustatorvisieni\u00e4 voi k\u00e4ytt\u00e4\u00e4 mausteeksi sellaisenaan, tuoreena tai kuivattuna. \/
Dried boletus and funnel chanterelle. Dried mushrooms are also good spices, giving food that umami flavour. Try mushroom salt by mixing mushroom powder with salt. You can also use dried musrooms as spices on their own, try curry milk caps, Mycetinis scorodonius or horn of plenty. <\/em><\/strong><\/figcaption><\/figure>\n\n\n\n
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Ensimm\u00e4inen yritys tattisipsej\u00e4 ep\u00e4onnistui. \u00d6ljy ja suola levittyiv\u00e4t ep\u00e4tasaisesti, uunimme ep\u00e4tasainen paistol\u00e4mp\u00f6tila teki osasta siivuja kitkeri\u00e4 ja osa j\u00e4i nahkeaksi. Jauhojakin tuli liikaa. Melko ty\u00f6l\u00e4st\u00e4kin se oli. Yhdest\u00e4 pellillisest\u00e4 tuli h\u00e4din tuskin kourallinen sipsej\u00e4. Maku oli kuitenkin ihan oivallinen niill\u00e4 yksitt\u00e4isill\u00e4 jotka onnistuivat. \/
First try at boletus crisps. Oil and salt were unevenly spread. Our oven bakes unevenly, so some became bitter in flavour, some were left soggy. There was also too much flour. It was also quite laborious. One oven pan turned out to be just a handfull of crisps. However the taste was very nice on those which worked.<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n
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Sy\u00f6t\u00e4vien yrttien lis\u00e4ksi haluan jatkossa k\u00e4ytt\u00e4\u00e4 niit\u00e4 enemm\u00e4n my\u00f6s kosmetiikkaan. Takana n\u00e4kyy my\u00f6s vanha varasto rohtosuopayrtti\u00e4. Kun saan uuden kasvuston t\u00e4h\u00e4n pihaan, aion jatkaa pesuaineen valmistusta itse. \/
In addition to edible herbs, I am going to use them more also into home cosmetics. At the back you can see my old stash of soapwort. When I am able to get it to grow in our new yard, I will continue making soap with it. <\/em><\/strong><\/figcaption><\/figure>\n\n\n\n
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T\u00e4m\u00e4 syksy on tattien, niit\u00e4 on nyt paljon. Yksi kuivurillinen tatteja taas valmiina talven varalle. Ilmatiiviisti pakattuna n\u00e4m\u00e4 s\u00e4ilyv\u00e4t jopa vuosia. \/
This Autumn is the hight of boletus seasons, there is lots of them. One dehydrator-load of boletus is ready for winter. Airtightly packed dried mushrooms will store well for years. <\/em><\/strong><\/figcaption><\/figure>\n\n\n\n
\"\"
Ensimm\u00e4inen er\u00e4 kuivattuja omenarenkaita valmiina. \/
First batch of dried apple rings is ready. <\/em><\/strong><\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Ilokseni voin kertoa teille, ett\u00e4 olen liittynyt mukaan kerran kuussa julkaistavaan #Suuntanaomavaraisuus -yhteispostaussarjaan. Postausryhm\u00e4\u00e4 luotsaavat Sari Tsajut-blogista ja Heikki Korkeala-blogista. Osallistun ensimm\u00e4ist\u00e4 kertaa nyt syyskuun postausrinkiin, jonka teemana on marjojen, yrittien, lihan ja kasvisten jatkok\u00e4sittely. Samalla esittelen itseni omavaraisuus-aiheen kannalta. Muiden blogien linkit l\u00f6yd\u00e4t postauksen lopusta. T\u00f6rm\u00e4sin jo jokunen vuosi sitten blogeissa omavaraisuus-aiheeseen. Siin\u00e4 pyrkimys… <\/p>\n

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