Filed under: Drinks, Guerilla Gardening, spring seasonal food | Tags: drink, rhubarb, spruce tip, sweet cicely
Guess what? I’ve been busy. That’s why there has been no movements in this virtual space for a while. Spring is the time to start new gardens, and for a person or organization promoting urban food production and gardening it is crazy busy. But now there are several new guerilla gardens and many new urban gardeners in Helsinki, gardening in places you never thought a carrot could grow in. But that’s not my doing, but an effort of many people.
And, there is a website on urban farming! Kaupunkiviljely.fi it is called. I’ve been one of the people making it. Unfortunately so far all the texts are in Finnish, but maybe later there will be something in English too. But there are many pictures of all our projects, gardening tips for urban spaces and a blog, which you should order if you are interested in urban gardening, in Finnish.
And me? I’m a wreck. Now, I’ve been cleaning my house for two days, and slept for fourteen hours, and finally I’m starting to come to my senses again. It’s not easy to be making a movement, at least for me. Urban gardening is a lovely activism: there are no contradictions, no conficts, and even the authorities are mostly in fave of a group of people turning every unused plot into a garden. We are like pandas, cute and no threat to anybody. And a garden is easily removed when no longer liked. It is very rewarding to be part of a movement that is really for everyone: the grandmothers can join, as well as activists, and everyone will love you for what you do.
I’ve always been a girl for direct action: no demonstrations or signing petitions for me, but actual deeds that turn the world into a better place. But of course, there is not that much that you can do with a shovel when it is about turning a whole city into more garden – then the work is done by email, phone and facebook instead of a garden – hoe. And that is for a person like me very difficult, and takes up a lot of resources. And I do have to battle a lot of inner demons that tell me constantly that I have no right to do the things I’m doing, and especially not be successful with my actions. Previously, I was never aware of such monsters existing in my mind! So, power is a new trip for me, and not an easy one. I feel like a dentist: having to yield nasty tools in order to accomplish something for a greater purpose.
Burnout or not, who cares? Now I can have a peaceful moment, sit by the open window, smell woodsmoke and grass clippings, and hear the birds chirping in hedge. Besides, I dare say: Helsinki is changed city because of us, the Dodo Urban Farmers!
Rhubarb and Spruce Tip Drink
There will be some recipes at the kaupunkiviljely.fi – website, with the emphasis on seasonal food. This is the first, for spring or early summer. At least in Southern Finland the spruce tips are already past their prime, and have turned to actual needles, but this recipe could be made with rhubarb only as well. Sweet cicely or garden myrrh is an almost forgotten, but really nice, aniseed – tasting perennial herb that thrives in many gardens. I’m a bit embarrassed to post a recipe which is definetely no more seasonal, but I hope my readers will forgive! There is a good reason for it!
2 l spruce tips
2 l rhubarb stalks
some leaves of sweet cicely
0,5 kg sugar
25 g citric acid (works as preservative)
4 l water
Chop the rhubarb and rinse the spruce tips, and boil them with the water and the sweet cicely leaves for 2 – 3 minutes. Add the citric acid, and let the drink cool down overnight. Following day, add the sugar and citric acid, and bring to boil again. When the drink has cooled, you can pour it into bottles that should be kept refrigerated. The drink keeps two weeks.
Spruce tips should be harvested in Finland during May or early June, when they are still light green and tender. Never heard of spruce tips? They are the year – growths of spruce trees that appear in the spring. Later in the summer they turn into regular needles. Traditionally the spruce tips have thought to have medicinal properties, and used in cough – potions. Their taste is fresh and tangy, and in my opinion resembles somehow eucalyptus.
Filed under: Guerilla Gardening, Salad, winter seasonal food | Tags: beetroot, broccoli, dried apricot, fennel, ginger, hazelnut, orange, pear, red cabbage, sesame oil, winter salad
This city is drowning in snow, but I can feel the spring edging closer. The days are longer and the little birds have started chirping, and the sunlight feels warm on my cheeks. It reminds me of the fact that the summer will come.
Last summer we built a secret garden in one desolated spot in Helsinki, amidst old trains, rose bushes and general junk. It became a tiny paradise, with the biggest mangold leaves, abundant mint and sky – reaching branches of dill. And those rows of huge carrots and beetroot! It was a common effort by many brave guerilla gardeners, who did learn about the miracle of growth in the process. We were loved by the media, frequented by all kinds of visitors, from art students to radical activists and old ladies interested in gardening. Not to mention Helsinki’s recent dominant pest, the Urban Bunnies, a feral, red – eyed, formerly domesticated little nuisance.
I remember those early summer evenings, dry, light and warm, lugging the heavy watering cans and letting the plants drink. What a delight is water for the dusty earth and for yourself, after a hot day. And I isn’t it strange, how the little grey, inconspicuous – looking seeds turn black soil, water and sunlight into edible green leaves and colourful tubers? If you never grew your own food, how could you possibly appreciate that? No one can control that magic! We can help and enhance it, but it happens by its own will. For new life to grow, there needs to be first death and decay, and what is living now, will finally be compost that feeds new growth. A difficult lesson to learn.
Harvest party pictures courtesy of Päivi Raivio, thanks!
If I could stay in that moment, in the secret garden, with the heavy watering cans, I would. But time’s current is a force that only takes you forward. The green growth will take its own way, and is not stopped by blocks of concrete or urban sprawl. When you open your fist, what you grabbed, a rock, a leaf, a piece of soil, has been pressed down to a diamond, a beautiful memory. That is for your keeping, for ever, even when a secret garden is too small a dream.
But they are sleeping there, under the blanket of snow, the little seeds. Soon, soon, it will be their time, to sprout and make a green revolution. What revolutionary dreams do they dream? Stay tuned to the channel…
The Odd Salad
We recently had a meeting to plan some urban gardening visions. A member of our group suggested on our mailing list, in English, that we could share “an odd salad”. That caused a major confusion: Some people thought he meant “a strange salad”, some people thought the expression referred to a potluck dinner in general, and some people even somehow got the idea he meant a mixed – gender sauna, because there was also talk about heating up the sauna at our meeting place. Finally, I think everyone understood what the expression means, but the “odd salad” was indeed delicious and the sauna very hot too.
Salad with Dried Apricots and Broccoli
A head of broccoli
two handfuls of dried apricots
half a leek
50 g hazelnuts
3 tbsp walnut oil
1 tbsp sherry vinegar
1/2 tsp salt
2 tsp maple syrup
a pinch of black pepper
Soak the apricots overnight in water. The following day, separate the flower heads of the broccoli, and steam them just a couple of minutes, until they are a little tender. Cut the leek diagonally into strips and very quickly fry it in oil. Slice the apricots and toast the hazelnuts on dry pan. Chop the hazelnuts roughly. Whisk together the ingredients for the dressing and toss the salad, decorate with chopped hazelnut.
Asian Beetroot Salad
This is a version of a dish a used make out of our guerilla – gardened beets last summer.
1 big beet
1 big orange
3 tbsp sesame oil
2 tsp soy sauce
1 tsp crushed garlic
1 tsp grated fresh ginger
2 tbsp lemon juice
Slice the beetroot thinly, and steam for a few minutes until tender. Slice the orange. Mix the ingredients for the dressing and toss the salad. This salad is much improved if you have time to marinate it for a while.
Pink Salad with Fennel and Pear
200 g red cabbage
1 bulb of fennel
2 tbsp raspberry vinegar
3 tbsp olive oil
3 tsp honey
a pinch of fleur de sel (or any other salt..)
Slice the cabbage and fennel very finely. I used a cheese – slicer, but you could use a mandolin as well. Cut the pear into thin slices. Whisk together the ingredients for the dressing, and mix the cabbage and fennel in a bowl. Pound the cabbage and fennel a bit, or give them a squeeze with your fingers. Mix in the pear slices and the dressing.