Welcome to Salo 2024

First stop - Suomusjärvi

Birkkalan Tila

After having a great conversation at the SaloFood Showroom event this spring, it was a pleasure to meet agrologist Simo Larmo and his wife, Riina Larmo at the authentic location where they have grown organic spelt for over 20 years. Arriving to such picturesque location at the Finnish countryside and being genuinely welcomed at the Larmo family's unbelievably charming home.

Spelt cultivation at Birkkalan Tila started in 1993 when Simo's parents discovered the potential of spelt during a trip to Germany. Back then, spelt was almost unheard of in Finland. They brought back a kilogram of seeds, and to everyone's surprise, the spelt thrived, proving that it could be successfully grown in Finland. And that's how it all began. They are using a five-year crop rotation to maintain soil-health and control weeds and diseases. Sown in late summer, the spelt gets through winter well, and to promote strong growth weed harrowing is performed in springtime.

After Simo's introduction to over two decades of farming history, organic farming values and production, a warm porridge bar invited us for a hearty breakfast. The tour continued at the building where spelt is turned into various products and getting packed before starting its journey to our tables.

Once harvested, the spelt is dried using a wood chip-powered dryer to ensure proper moisture levels for storage. The grains are then sorted, peeled, and stone-milled to preserve their nutrients and flavour, producing a range of spelt products that are sold both within Finland and worldwide. Birkkalan Tila's mill exclusively processes spelt, ensuring product purity, and their spelt products are recognised for its quality and flavour - ideal for cooking and baking.

Tasting experience:

• I decided to test the spelt pearl porridge with versatile toppings (nuts, seeds, dried and fresh fruits). Besides bringing your morning porridge to the next level, spelt pearls can be used for savoury dishes as well, such as risottos.
• When it comes to porridge toppings, the locally produced strawberry jam of MERITALO won my heart again. The owner, Anni Heijari joined the breakfast, and explained how they are using Finnish ingredients in their products. while also reflected on the successful first season of their Villitarhuri drinks that debuted this Spring at the SaloFood Showroom event.
• For dessert, I had the chance to taste Riina Larmo's delicious berry & spelt semolina porridge, that I liked so much that I will prepare it at home soon.
• You can find more spelt-based recipes at Birkkalan Tila's website!

seconD stop - Angelniemi

Karviaisten Tila

Karviaisten Tila has a long history dated back in 1914, when Martin and Emilia Klinckowström bought the farm in Angelniemi. The family has always been dedicated to good food and innovative farming. The farm evolved from traditional livestock and dairy production to more specialized crops like pumpkins. However, it was another crop that brought nation-wide success to fourth-generation farmers and recent owners, Martin and Katriina Klinckowström.

The pivotal moment came in 2016 when Katriina realised the potential of broad beans after a comment from a neighbour about the farm is growing a superfood. This insight sparked a wave of innovation, leading to the creation of the Voima-Papu brand, which literally means power-bean. The following years marked a period of rapid growth and diversification. The conversion of an old pigsty into a packing facility, aptly named “Papula,” enabled expanded production capabilities in 2019. By 2020 the products were available in retail stores across Finland, and despite challenges posed by the pandemic, the farm adapted by leveraging its online store to reach customers nationwide. The recognition of their roasted broad beans at the national recipe competition, Äiti Patuka, further solidified the brand’s reputation.

Voima-Papu's product portfolio offers a vide range of broad bean products, including ground beans, flour, natural whole beans, and roasted beans, all packed on-site. These cooking & baking ingredients, breakfast stars and snacks are naturally gluten-free, containing 28-35% protein and 8-13.6% fiber, which makes them a great plant-based protein source.

Today, Karviaisten Tila continues to honour its tradition of good food, while pushing the boundaries of what can be achieved with sustainable and nutritious ingredients.

Tasting experience:

• Muro: unflavoured breakfast cereal from broad beans (28.8% protein) + fruit soup. This is definitely the champions' protein-rich breakfast cereal!
• Kaakao Härkäpapumuro: cocoa flavoured breakfast cereal from broad beans (24.4% protein) + vanilla flavoured yoghurt. Such a lovely breakfast or snack option for the little ones and adults with only 7% of added sugar.
• Härkäpapurouhe: broad bean grits (28.8% protein) as part of an apple crumble with vanilla sauce. Great meat replacement or bread-baking ingredient, but after today's experience, I'll will definitely make an apple crumble with it, using apples from our family's ancient apple tree.
• Isännän Potku: crispy, chili flavoured broad bean snacks, which are great as salad or soup toppings or simply munching it at your next party or movie night.
• For more broad bean recipe inspiration visit at Karviaisten Tila's website!

Third stop - Angelniemi

Paula Achrénin Puutarha

Over a century's history unfolded during the walk by the lush rows of apple trees of the Achrén family's apple orchard. 2 of the 6 acres of the plantation still have the trees that the recent owner, Paula's grandpa, Veikko Achrén has planted during the '40s.

Achrén’s apple farm has a rich history that began over a century ago when Johan Abrahaminpoika Achrén, a pilot in Vartsala, moved to Luotsisaari in 1892 and planted apple trees on the island, igniting a local apple farming boom. His son Veikko continued the tradition after the pilot station closed in 1933, expanding the farm by acquiring and revitalizing land on Angelansaari in 1940 with saplings from his brother Väinö’s nursery.

Veikko’s son Jaakko, who developed his own orchard on the mainland in 1965, passed the farm to his daughter and fourth-generation farmer, Paula in 2007. Today, the farm has six acres of apples, including 2 acres of Veikko’s original trees, which are still producing and being gradually updated. Paula's farm-fresh apples and 100% cold-pressed apple juice and ciders are available for purchase during harvest season through wholesalers and at the local retail stores or directly at the farm. In addition to the apple-based products, they also offer juicing service throughout autumn, practical, handmade apple picking bags and rhubarb.

It is amazing, how many varieties Paula exhibited for today's field trip! I personally counted 41 different apples on the picture! Their main varieties are the 'Jaspi', a shiny, aromatic autumn apple perfect for eating fresh, and the 'Lobo', a juicy and sweet traditional winter apple. They also grow a range of other varieties can be enjoyed through the entire harvest season and beyond, such as the red-striped 'Pirja' which ideal for fresh eating; the 'Valkea Kuulas' for jams; and the 'Åkerö', an aromatic old winter apple. Another specialties are the tart 'Samo', the bright red 'Heta', and -my personal favourite-, the almost black 'Pekka'.

Tasting experience:

• Their cold-pressed juice is made via a traditional, hand-operated press for a richer flavour, and is free from preservatives or additives. The 3 litre bags lasts unopened at room temperature, and can be enjoyed up to four weeks in the fridge once opened.
• The seasonal fresh apples including about 2-3 varieties were also delicious and crunchy!

Fourth stop - Halikko

Rannikon Puutarha

Following in his parents' footsteps and seed-to-store approach, Esa Rannikko has made Rannikon Puutarha a well-known name in the Salo-region and beyond. Combining the capabilities of greenhouses and open-field cultivation, the farm grows a variety of berries, beans, cucumbers, melons, pumpkins along with foraged goods - all available both through retail and direct sales.

The first big attraction of the year are strawberries. The farm grows 15 different varieties of strawberries from April-October, with the added attraction of seasonal self-picking for those who wish to harvest their own strawberries while soaking in the beautiful surroundings.

But Rannikon Puutarha's offers do not end with strawberries! Esa’s diverse berry-portfolio includes currants, gooseberries, raspberries, and also sea buckthorn. The summer harvest expands to include beans, peas, cucumbers, and rhubarb, while the longer sunny days bring forth a variety of melons and pumpkins. The farm boasts an impressive selection, including watermelon, cantaloupe, canary melon, pumpkin, spaghetti squash, butternut squash, patty pan squash, zucchini, and Hokkaido squash, showcasing the versatility of these crops.

As autumn approaches, the farm's focus shifts to foraging, with workers collecting wild blueberries, lingonberries, golden and winter chanterelles, and black horn mushrooms from the nearby forests.

Rannikon Puutarha also offers a range of beverages, including refreshing cold-pressed rhubarb and strawberry juices and traditional glögi, which capture the essence of the farm's bountiful harvest.

Tasting experience:

• My visit to the farm led me to a unique pumpkin-themed lunch via an adventurous electric cruise scooter ride, where the versatility of pumpkins truly stole the spotlight.
• Located in a picturesque open field, the lunch featured savoury pumpkin dishes like pumpkin pizza and sandwich buns, as well as sweet treats like pumpkin waffles, cake, and muffins.
• Pumpkins' neutral / sweet flavour profile allows us to season them as we please while the high water content can introduce additional moisture into our dishes that has the tendency to dry out easily during cooking or baking.
• The best refresher on this sunny afternoon were Rannikon Puutarha's very own, cold-pressed juices and fresh fruits.
• The farm's rustic setup, with tables and benches made from wood planks and hay bales, added to the charm of the experience. This setting will soon invite the guests arriving to the region for the upcoming Pumpkin Week and Rannikon Puutarha's signiture Halloween-themed experience where visitors can enjoy pumpkin sausages and pastries at the pumpkin café, carve their own pumpkins, or purchase decorative lanterns made by the farm's staff - all while celebrating the season at Esa's "Pumpkin Capital".

Final stop - Hajala

Mikkolan Tila

If you've ever taken a summer train journey between Salo and Turku, you might have seen Peppi and Marko Laine's herd grazing at the surrounding fields. These sheep contribute to natural landscape maintenance while also providing high-quality meat, wool, and sheepskins. Mikkolan Tila relies on six skilled Border Collie dogs to help manage the flock of over 160 ewes, which ensures efficient daily operations. The farm also organise annual herding competitions where the dogs can prove their skills - which I'd personally recommend, after witnessing how the herd has been gathered from a distance today.

Mikkolan Tila is a model of sustainable farming, recognised in 2013 as Finland’s most ecological farm by WWF and MTK (The Central Union of Agricultural Producers and Forest Owners). The farm supports biodiversity by establishing buffer zones, protecting natural habitats and wetlands, benefiting both the local ecosystem and wildlife. Initially founded by Peppi's grandparents in the 1950s, the farm now includes diverse operations, such as growing wheat, barley, oil plants, and grass seeds, alongside the sheep that are central to Mikkola's identity.

The flock, which started with 11 sheep in 2009, has grown to over 160 ewes, mostly Finnish Landrace and Dorset crosses, but Texel rams also enhanced meat quality. Most of the lambs are born in spring, grazing all summer, and reaching market size by autumn. In winter, the sheep stay in a barn, fed with farm-grown hay and grain. The farm also uses llamas to guard the sheep, addressing the increasing presence of wolves in the region.

Mikkolan Tila offers lamb meat directly to consumers at local stores and year-round orders with delivery between July to February. Their products include various cuts, sausages, wool, and sheepskins in natural colours.

Tasting experience:

• Lammasbratwurst - aka lamb Bratwurst sausage, that was freshly grilled by the fields, and it was a delicious afternoon snack along with the locally produced mustard by Antsun Sinappi.
• You can find cooking instructions for the different lamb cuts on Mikkolan Tila's website!