1. Hanna Hangasmaa
Suistainable development and food
Menu:
Honeyed rhubarb meat stew with carrot mashed potatoes
*
Cranberries cabbage salad
*
Milk unleavened bread and spread
*
Milk
*
Lingonberry dessert

2. These recepts have planned for four persons.
Main course:
Honeyed rhubarb meat stew
500g of stew meat of pork
2 tbsp of turnip rape oil
1 onion
2 clove of garlics
1 tsp of paprika power
about 300g chopped tomatoes
3 dl of water

3. 4 carrots
5 dl of pieces of rhubarb
2 tbsp of honey
1/4 tsp of svart pepper
½tl of salt
100 g of sun dried tomato cream cheese
for face chive
DIRECTIONS:
1. Cut meat into 1-inch cubes. Brown meat with oil in a pot. Divide onions and clove of garlics into
pieces and add into the pot. Continue sauting moment. Add spices, chopped tomatoes and water.
2. Divide carrots into pieces and add into the pot. Cook with weak temperature until carrots are
nearly well done, about 15 minutes. Add rhubarb and continue cooking until rhubarb and meat are
tender. Add the rest of ingredients and heat up.
3. Sprinkle chive for face. Serve with mashed potatoes.
(At this time of year we haven't anymore rhubarbs in freezer and rhubarb is now growing. So, I had to
substitute rhubarb with swede.)

4. ------------------
Mashed potatoes
700g of potatoes
½ l of water and milk
½ ts salt
1 tbsp of butter
DIRECTIONS:
1. Wash, pare and divide potatoes into pieces. Cook them in salt flavoured water until they are
tender (about 20 minutes). Keep broth in which potatoes have been boiled.
2. Mash potatoes with mixer in a pot. Add broth and milk when it is needed. Add butter. Check
taste and add salt if it needs it. Flavour with fresh herb.

5. Salad:
Cranberry-cabbage salad with hallon sauce
1 (early) cabbage
150g of cranberries
Sauce:
1 dl of hallon
olive oil
salt
svart pepper
sugar
DIRECTIONS:
Grate cabbage add little icy cranberries and sauce. Give to flavour a moment.
Sauce: Puree hallons through sieve to get the pips of hallons separate. Add a bit of olive oil and
flavour with salt, svart pepper and pinch of sugar.

6. Bread and spread:
Milk unleavened barley bread
Cheese and butter
Salad
Dellariini comes from Toholampi ( 35km from Ylivieska) and Valio's Oltermanni - cheese is made in
Haapavesi. My mother works in Valio and makes just that cheese.

7. Dessert:
Lingonberry dessert
2 coffee cups of boiling water
1 coffee cup of rye flour
1½ coffee cup of mashed lingonberry
1 coffee cup of sugar
vanilla sugar
DIRECTIONS:
Whisk water and rye flour with mixer 15 minutes. After that add the rest of ingredients and whisk
awhile. Decorate with entire lingonberries.

8. Local and organic food
Suistainable development means not using up resources faster than the earth can replenish them.
When it is a question of food, suistainable development means local and organic food. I have planned
menu which consists of several part. Menu is based on food which I can buy from my neighbourhood. Meal
symbolizes my hometown traditions and production.
First of all, milk unleavened bread is very typical tradition food here in Ylivieska. There is a company called
Pohjanmaa's bakery in Ylivieska which makes constantly our tradition bread, among other breads and cakes. I
have several relatives who also bake and sell this bread.
Meat comes from Sikabaari which is located nine kilometres from my home. There are farm, shop and cafe in
Sikabaari. They produce and refine their farm's pork themselves. When I was a little girl we used to visit
Sikabaari to see lively piglet in their cafe. It was very funny and sometimes I was afraid of them. It isn't
complivated to hunt here in Finland. Deer meat is relatively pollution free and organic, so it's also very used
meat here where hunting is popular. My grandparents have been borned the same neigbourhood as me and
Karelian hot pot was very popular food for them. So, I have eaten much like Karelian hot pot and I think that
kind of food is tradition also in our neighbourhood.
We can collect berries ourselves here in Finland. We have right of public access to the wilderness and every
year we can get them as much as we want. There is also a lot of different berries. There are cranberries,
lingonberries and hallons in my menu and all of them can be collect from the forest. In my opinion berries are
very big part of organic food in Finland and berries are part of suistainable development.
There is a honey producer nearly in my neighbour. Here produced honey is very fresh and pollution free. It
includes only necessary ingredients and that honey is very delicious. I utilized our honey in stew pot.
We grow potatoes, carrots, onions and rhubarbs in our own field. We have possibility to eat particularly our
own organic potatoes around year. There is also carrot farm in my village and they grow organic carrots which
is sold also in big grocery stories. My family use cabbage which has produced in Alavieska, 15 kilometres from
my hometown. At summertime we have also our own cucumbers, tomatoes, salad and so on. Greenhouse is
very easy way to produce organic and localfood.
In my dessert, rye flour comes from Tynkä's mill. It is located about 30 kilometres from Ylivieska and we can
also buy it from our grocery store.