tableofcolors

Simple pleasures

Tag: vegan

Modesty is sometimes overrated

by tableofcolors

Until recent days, paper mills have been at the heart of everyday life in Kouvola for thousands. According to Wikipedia, paper has been produced in Finland since the 1600s although it was not until the 1860s that the industry started to grow. We live in Valkeala which used to be an independent county, large in area but small in population right next to the cities of Kouvola and Kuusankoski. A few years back politicians decided to join the counties and along with a few other to make one large county now called Kouvola. The making of large counties in the name of saving expenses has been strongly trending in recent years. Whether this will be a good long-term decision can be determined perhaps in a few years as we will all be so much wiser in hindsight, as the case usually is. Finland has long been and still is a welfare state, but things are changing. And with change there is always some good, some bad.

kymintehdasalueI actually think that it is probably a good thing that more room is made for the private sector, giving space for healthy competition. Maybe the best thing would be to have the best of both worlds. A safety net for those that need it as we might all be in that situation someday but an environment that encourages entrepreneurs and hard work. One of my largest criticisms of the current Finnish systems is that unemployment benefits are so good and seemingly endless that some decide it is better to just stay at home doing nothing instead of working. My second criticism is that modesty is over-rated. Finns are really quite good at many things. They need to believe that others might think so as well. One good example of this collective way of thinking is Angry Birds. For the longest time after Rovio succeeded with their angry chicks the following collective comment could be heard, “Just wait and see, it won’t last long.” Slowly this attitude has changed towards Rovio and it has attained an iconic status. Why do you think the Swedes succeeded with their IKEA and H&M? Finland is full of wonderful little companies full of new designs and ideas.

old paper millsThey just need to own it.

brick wallThese old Kymintehtaan paper mills would not have ever achieved what they did without some risks. Operation first began in 1874 and it has continued until recent years. Industries, societies and economic situations change. Today some of the buildings are empty but quite a few are being used by small business. One building is full of creative entrepreneurs. In another building there is one of my favorite organic bakeries called Tuomon Luomu. They make the best handmade rye bread and I really think that they would really have potential to grow.parkway kymintehdasThe entryway into the area is a bit forbidding as there is an old guard house with mirrored windows. For the longest time I did not even know that the area was open for the general public. The area is much more friendly after passing the entrance as it has a lovely parkway with old trees forming a canopy over the lawn. Partially hidden behind the trees is an old house that reminds me of Anne of Green Gables.

vanha talo kymintehdasI tried to do some research and find out the history behind the house and it’s name but it has remained a mystery. Perhaps it has been used for company social occasions and receptions. On one side of the wall was a hydrangea overflowing with blooms.

hortensia hydrangeaMy new favorite food is perfect for fall when the mushrooms are in season. I bought a package of portobello mushrooms from the grocery and thought to make burgers from them for lunch. I searched online and found some inspiration from Jamie Oliver’s recipe. Jamie grilled his burgers but I broiled them in the oven as our cook-out season has pretty much come to a close. The version below is slightly different to Jamie’s, as I used what was on hand.

portobello mushroomPortobello burgers for two

2 portobello mushrooms, stems removed
2 small onions or one large onion sliced into fine rings
three glugs of olive oil
juice of one lemon
sprig of fresh rosemary
salt
black pepper

2 good quality rolls of bread
olive oil
two cloves of garlic, halved

four sundried tomatoes in oil
black pepper
a few sprigs of fresh oregano and chives and a few leaves of fresh spinach
a few slices of your favorite cheese (optional)

Place all of the ingredients into a plastic bag and shake until the mushrooms and onions are coated. Allow to marinate for about fifteen minutes. While marinating heat the oven to 200 C/390 F at the broil setting. Place the marinated portobello and onions on a baking sheet lined with parchment paper. Take two good quality rolls of bread and slice them into halves. I used the Fazer grain ciabatta. Drizzle with olive oil and rub with a clove of garlic cut into half. Place the halved garlic into an air pocket of the bread and place on the baking sheet alongside the portobello and onions. Bake for about ten to twelve minutes, removing once the onions and bread have attained some color and the mushrooms have released some liquid. Make sure to keep watch that your rolls do not burn. If using a very light bread, remove the rolls after five minutes.

While the the mushrooms are baking, finely slice the sundried tomatoes and sprinkle with black pepper. Once the mushrooms and onions are done, remove from the oven and assemble the sandwich. Place two slices of cheese on the bottom half if preferred. Next place the mushroom and then finish with the onion and sundried tomatoes. Garnish with a few sprigs of herbs and spinach.

Enjoy!
portobello mushroom burger

Corktown

by tableofcolors

Perhaps if my life had taken different turns, I might have become an urbanist. I definitely could imagine it, as I’ve spent my childhood in a city and have always loved the atmosphere of a large city. Everything does not need to be too polished as often the oldest of structures has a story to tell and it can be seen on their door frames and floor boards. Even the wall might be rough to the touch with many layers of wallpaper and paint as remodelers of various levels of skill have attempted to make a space their home. And there is something fascinating about the people in cities. Everyone with their own stories to tell just as the buildings do, all living in a relatively small area of land close together sharing life yet living individually. One thing that I noticed in Detroit was the urban gardens. It is an idea that actually originated in Detroit and has been brought to other cities around the globe.
corktown
Don’t get me wrong, I’m really enjoying life in the middle of the fields where the wild spring and summer flowers bloom in an unorganized pattern each spring and summer, as a part of me has really come to enjoy the life in the countryside. But, I think I could really get used to stopping at Astro with its menu of interesting salads and sandwiches and coffee that has acquired a true art form.

astro coffee collage

Salad: quinoa, fennel, radicchio, chickpea, mint and almonds. Heavenly.

astro coffee

One day we ventured on foot for about six or seven hours. We explored Corktown as well as the downtown area. According to Wikipedia, the name Corktown is the oldest historic neighborhood in Detroit and the name evolved when Irish immigrants moved into the area. Most of them were from County Cork and thus the neighborhood was called Corktown. Right at the gateway of Corktown, coming from the downtown area is the Detroit Institue of Bagels. It was started by Ben who was baking bagels from home and needed a larger space for the business. My sister Kaija, has her own architectural design studio called Laavu and the Bagel Shop is one of the significant projects she has been involved in. What I really liked was that whenever possible old things had been salvaged from the buildings and put into new use. The lights hanging above the bagel mural had a previous life in a different building and have now found a new home here. I could imagine that if I lived in the neighborhood with my kids we might ocassionally stop in for bagels when a quick lunch is needed.

detroit institute of bagesbagel shop collagebagel muralvisiting the DIBThe little pocket park outside with the stools is for days when the sun is shining. The magnolia was not in bloom yet as the winter had been cold and spring had arrived a little late but I can imagine  what it would be like to sit in the park on one of the Beech seats.

pocketpark

After a day of walking and a ride on the monorail, Kaija made a salad that was similar in style to some of the things in Astro. And now I think I will be on the lookout for French lentils. They are the ones that keep their shape after being cooked, although you do need to be careful to not overcook. Most lentils that can be easily found here are better in soups and stews as they fall apart after being cooked. If I can’t find them from Säästä & Punnitse, I might just have to ask them to order some for me.

french lentil saladKaija’s Lentil salad

4.7 dl/2 cups French lentils
1 l/4 cups water
sea salt
1 small red onion, finely chopped
70 g/2.5 oz capers, finely chopped
4 stalks of celery, finely chopped
large handfuls of fresh herbs roughly chopped, for example curly parsley
other options: cilantro, rosemary, dill (whatever is in season)
100 g/3.5 oz dates, roughly chopped

Dressing
1/2 c white vinegar
3 tbsp olive oil
2 tsp red pepper flakes
1 tsp. sea salt
2-4 tsp cumin
1/2 tsp tumeric
1 tsp ground corriander seed
1 tsp ground cardamom
1 tsp black pepper

Served with arugula.

Cook the French lentils in lightly salted water and bring to a boil. Turn heat down to a simmer in a covered pot for about 12-15 minutes or until soft, but do not over cook. Rinse and set aside to cool. Finely chop red onion(add more onion depending on mood or taste), celery,capers, herbs and dates. Toss in a large mixing bowl. Add lentils when cooled.

Prepare dressing. Mix vinegar, olive oil, and seasoning according to taste. Kaija loves the combination of cumin and lentil, so she often adds more cumin and doubles the amount of crushed red pepper. It gives the salad a wonderful dimension.

This salad can be served with greens. Kaija prefers peppery arugula, but is could be served with sea salt massaged kale as well.
To use leftovers, mix about 2 cups of lentil salad with an egg and fry into small “pancakes”. Serve with roughly chopped tomatoes. Delicious.

herbs and grainsdining room

And so, even though the last post had many pictures of abandoned homes and buildings, so many more are occupied and full of innovation.

Detroit Series: A Bankrupt City

Expat weekend

by tableofcolors

Last weekend was dedicated for the expatriates. We have all been friends for years and one of them is my sister as well. The weekend had been reserved many weeks in advance. All weekend long we spoke in English, which is a rare treat and good practice. I’m always a little nervous that my English might become rusty. We stayed up late, played board games, had some of Christine’s delicious hot apple cider, ate well, walked in beautiful Helsinki full of fall colors, went bowling, visited Fleuriste for brunch on Saturday, made a nostalgic Starbucks run to the airport (it is the only Starbucks in Finland at the moment) and just enjoyed each other’s company. We also had two little babies along.

After bowling at noon on Saturday, we headed into the center of Helsinki, walking part of the way. The sun shone bright and trees almost looked like they were on fire with their foilage of bright colors. It was the last of the bright colors, as the trees are now dropping their leaves at a rapid pace.
Helsinki
I had been wanting to visit the Fleuriste (Uudenmaankatu 13, Helsinki) ever since we had been looking for brunch places last spring when we visited Cafe Piritta. Fleuriste is a French style cafe and flower shop. And it was love at first sight. I definitely want to revisit. It is advisable to make reservations during the weekend as it is very busy, small but very charming.
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We tried our luck and went without reservations. This time luck was on our side. We found a table in the back room which was just as attractive as the front with large old windows letting in soft natural light. Our only challenge was that we were travelling with a stroller. Without friends along, it would have been fairly challenging to maneuver the narrow passage to the back. On weekends Fleuriste serves brunch all day. We all decided on the brunch menu (19,50 euros) which includes three courses, tea or coffee. Service to the table made the experience a little more personal.
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I was so impressed with the smoothie served. We chose the lingonberry smoothie that had ground flax seed. It was not too sweet, letting you taste the slight sourness of the yoghurt. It certainly was to my taste.

Lingonberry smoothies and chai tea

Lingonberry smoothies and chai tea

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The main course included a slice of tomato and roquefort quiche and salad with dates and sprinkled with a soft goat’s cheese. My chai tea was served in a little pot with steamed milk on the side, and it was enough for three cups. We were delighting in every bite after our activities and walk. And I enjoyed the relaxed pace. It seems that at the moment I look for opportunities to just slow the pace of life. We ate for an hour and a half. There was no schedule to meet and no where to be.
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For dessert there was the option of four or five different cakes. And although we had lovely table service, we all went to go see the selection that were on display. I chose a cake that had fresh fig, pear and chocolate. I think I will be trying to recreate it, possibly for Christmas. By the time we finished I was pleasantly full and the meal carried me well into the evening.
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And in the evening, we revisited our growing up years and hit Starbucks. What fun we had!

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Hot Apple Cider, inspired by Christine (non-alcoholic)

This recipe is made in the Crock Pot and really quite easy. It fits perfectly for those dark starry nights and perhaps a board game. Since I used the apple in its entirety, I used locally grown apples that have not been sprayed.

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1.8 kg/3.9 lbs locally grown apples, cut into quarters (the peels and core are not removed)
2.5 dl/ 1 c raw cane sugar (or brown sugar)
2-3 sticks of cinnamon
1.5 l/1.5 qt water

Place all of the ingredients into the Crock pot and set it on low for about eight hours. Allow to cool and strain through a mesh metal sieve pressing some of the fruit pulp through for a more hearty cider. Enjoy hot.

2013-10-15 09.03.46hot apple cider

Tomato Season

by tableofcolors

We’ve had many beautiful mornings and fairly warm days giving our tomato plants in the backyard a little more time before Jack Frost arrives. The moist fog that rests right above the fields disappears quite quickly when the sun is out giving the photographer only a few minutes to capture the shot while getting kids up, dressed and fed. So out I ran still in my pyjamas because I knew from experience that if I was to wait until they were safely on their way it would be gone.
August morning
The other week I made an inquiry on my facebook page. What should I do with all of the tomatoes that might be coming. This was the first time that we would be getting a significant amount of tomatoes. One commenter suggested that they could be frozen whole, without any treatment and then used placed in sauces or other dishes. I thought this was a fantastic idea for days when there is just not time to start the time-consuming project of preservation. Afterall that is what I do with my extra berries. I just freeze them and later in the fall or winter when the weather might not be so enticing  I make juice in the crockpot giving the house a wonderful smell. But I did want to try make something new. My husband found a recipe to try on a blog he follows and it turned out wonderful. Homemade ketchup. Kids may still prefer Heinz just because it is the flavor they are used to but in my opinion it just doesn’t get much better than this.
plant
tomatoes

Homemade Tomato Ketchup from the Terveiset ravintoketjun huipulta blog

This recipe is fairly large I made a generous 1/3 of the amount below.

3 kg/6.6 lbs tomatoes
300 g/10.6 oz (red) onion
1 stick of cellery (I used a whole stick for my smaller batch)
garlic (I used 2 cloves)
1.5 dl/0.6 c balsamic vinegar
1 dl/0.4 c sugar (optionally 1.5 dl/ 0.6 c maple syrup)
splash of olive oil
3 bay leaves
1 chili (I used a mild green chili pepper)
handful of basil
2 tsp salt
2 tsp bell pepper powder
1 tsp black pepper
1 tsp cardamom
1 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg or mace
1/2 tsp allspice
(I used only a dash of the cardamom, cloves, cinnamon, nutmeg and allspice)

ketchup in the making

1. Sauté the onion, cellery and garlic for a few minutes.
2. Add the washed and quartered tomatoes.
3. Add the balsamic vinegar so that they don’t burn to the bottom of the pot.
4. Add the rest of the ingredients according to your taste.
5. Allow to simmer for 45 minutes, stirring every once in a while.
6. Purée using a blender or wand mixer.
7. Strain using a collander.
8. Allow to simmer until reduced to half.
9. Bottle and cool.

2013-09-10 17.56.20home fries

Fiskars

by tableofcolors

When I think of travel, I automatically think of far away places, but sometimes there are unique places to visit close by. We had an opportunity to take a little mini get-away for just a night. Of course we had our little baby with. The kids had a trusted sitter and so with pleasant expectations we packed our overnight bags for a little excursion. Fiskars and Billnäs are only about three hours away. We stayed at a Bed and Breakfast, Taika Villa. Really I think hotels are quite boring. This old house had gardens and flower patches circling around the yard. The other house guests that we met at breakfast were so friendly that they really made the visit that much more enjoyable.

Fiskars is an old industrial town located in South-Western Finland. Fiskars Ironworks was founded in 1649 by Dutch businessman Peter Thorwörste. The town slowly was built up and the work of many architects can be seen in the buildings, one being Carl Ludwig Engel. Some of Engel’s works include the buildings surrounding the Senate square in Helsinki including the Helsinki Cathedral. As was typical for these types of industrial towns, they were quite self sufficient. The village had its own school and doctor. Later in the 18902, a hospital was built. Here is a link to the history of Fiskars.

 

old mill
fire station

In the 1980s, the Fiskars Ironworks was reorganized. Production was moved to more up-to-date facilities in Billnäs which is close by. Today the Fiskars village area is mainly used by artisans, designers and artists.

Amongst the studios are homes. And nestled between some trees, on top of a hill was a little playhouse.

playhouse

We had dinner at the Kuparipaja, which means copper smithy. The location of the restaurant was an actual copper smithy during a time when the water rushed in large volumes past the mill. Today the river was much more tame.

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We both ordered their menu of the day. I usually order fish when I dine out since I usually only eat quite small amounts of meat at one time and restaurant portions are usually quite large. This time I made an exception since our waitress guaranteed that the portion would not be too large. It was perfect in size. I did not feel like I had to digest it for the rest of night! Our appetizer was egghash with smoked Baltic herring on a rye bread made with malt. It tasted quite similar to the tuna salad that we often make at home. It did not have the wow effect, but it was plenty tasty. Our main course was braised cheek of pork with organic, homemade sausage on celeraic purée and stewed red cabbage and a very strong mustard garnish. I was pleasantly surprised how well everything worked. I am not really a sausage person but this sausage definitely won me over. It was flavored with herbs and we even found a few fennel seeds in the mix. The stewed cabbage was so good that we decided to try out our own version at home. For dessert we had strawberry sorbet, rhubarb compote and yoghurt mousse. Perfect end to a well balanced meal.

Stewed Cabbage using a slow cooker

500 g/17 oz red cabbage sliced into thin strips

3 granny smith apples peeled and sliced

1.5 dl/ 1/2 c apple juice

salt and pepper

Place all of the ingredients into a slow cooker and set on low. Allow to cook for about 4 hours.

I served it with organic sausage that has a meat content of 90%. Garnish with Dijon mustard.

sausage

On the way home we stopped in Billnäs, another early industrial town and there I spotted a neat car I wouldn’t mind to have as my summer ride. We took the scenic route, avoiding the freeway and visited the Raasepori fortress.

When we arrived home Saturday afternoon we still had time to take saunas with the whole family and spend all of Sunday together. Just perfect.

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Colors and Flavors of Late Summer

by tableofcolors

Strawberry season

by tableofcolors

IMG_3029
The strawberry season came quickly upon on, almost too quickly! They are predicting a short and sweet season with an abundance of berries ripening in a very short time span. In some ways this is fortunate for us since they dropped the price per kilo making self-picked a very economical option this year! My husband and the kids headed to the strawberry farm and came back with 22 kg/48.5 lbs. of fresh strawberries. We have been eating strawberries at nearly every meal these past couple of days.
strawberries

shot of strawberry
One morning we had these little shots of strawberry smoothies for breakfast. The small size is perfect for the small folk. Click HERE for the recipe.

Most of the strawberries we froze, and as we made an inventory of the freezer we noticed that we still have an abundance of blueberries from last year as well as some home-pressed apple juice. The apple juice works wonderful with homemade hamburgers and salad for a Fourth-of-July dinner. It won’t be long before the new berries and apples are ripe. It is time to start truly emptying the freezer!
hamburgers

Grilled Vegetable Salad

Chop up vegetables of your choice. I used paprika, onions, mushrooms, tomatoes and garlic. I marinated them in a little olive oil, balsamic vinegar, black pepper, sea salt and fresh tarragon from the garden. Grill or sautè in a pan for a few minutes and serve over a fresh bed of mixed lettuce. Summer is all about easy foods using fresh ingredients. This salad is quick, easy and versatile. Just use the ingredients and herbs you happen to have on hand!
burgers
lettuce 2
For all of those that celebrate the American Independence Day, Happy Fourth of July!

Rustic Knots with Dandelion or Nettle

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Tulips of Spring

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tulips
Just a little over a month ago, the mornings were pitch black and I would have lanterns outside burning throughout the day and night. The hours of actual daylight were quite short and it sometimes seemed like it was challenging to take pictures. By the time everything was ready the light would be gone!

Although we have crisp and cold wintery weather, spring is clearly coming. The night has become shorter and when I awake each morning the sun is shining brightly. We have to actually close our miniblinds for the night to get some sleep, this was not the case a few months ago. As I walk downstairs, the light from the large windows softly highlight the tulips on the table. For me they are a symbol of spring and the promise of lengthening days.
cafe latte
Enjoying a latté in the quiet of the house is the perfect way to start a weekend morning. Everything is still and serene. Step outside to get the newspaper and the birds are singing. They have been quiet all winter. And if we got our weekly clean-up done, everything might be neat and tidy for a few hours. It pays to wake up early and enjoy the clean house while it lasts.
cheerio
One by one they awake and make their way downstairs to find breakfast and a morning hug.
smoothies

Smoothies (for two)

Gluten free

1 banana
3 dl/1.3 c plain yoghurt
2 dl/0.8 c berries of your choice (raspberries, blueberries, lingonberries, blackberries or strawberries)
a little honey

If you prefer add a handful of spinach, or a tablespoon or ground flax seed or wheat germ to the mix.

Place everything in a blender and blend until smooth. Enjoy immediately.

Fruitie (for two)

This recipe is both gluten and dairy free.

1 banana
1,5 dl/0.6 c orange juice
fruit (choose one of the following: 1 pealed and sliced pear, 10 slices of canned mango, 1 peach pealed and sliced, 6 large pieces of pineapple or 10 balls of honey dew or cantaloupe melon)
Blend until smooth and enjoy immediately. Canned fruit can be substituted if fresh is not on hand.

smoothies2

Kaija’s Winter Salad with Kale

by tableofcolors

A couple of weeks ago I posted a recipe sent to me by my sister Kaija who lives in Detroit. I was pleasantly surprised a few days ago when I noticed in my inbox that she had sent me a story, recipe and photos to share. As I mentioned before Detroit is trying to reimagine and recreate itself. Her story from our childhood and our game of business community brought back many fond memories. We would often play it for a few days after we had set up our “businesses”. Instead of retelling her story, here it is in her own words.

“Detroit is in a re-defining moment. There is long history here of innovation, design, industry, success, failure, and unrest. All of these things are a part of the narrative. When I first moved here, I was fascinated. And I didn’t really know why- but, after being here for several years, one of the things that I have come to appreciate- is that here, I can take all of the things that make me who I am and actually do something with it- in my professional aspirations.

Growing up in a large family, you learn to do things together, and with everyone’s perspectives- magic can happen. When we were kids, we played a game called ‘Business community”. That’s the name that the older siblings came up with. It is simply a game where everyone has their own product or service, and each child brings something different to the ‘market’ of exchange. We would spend a few days making the currency by hand, cutting up paper and writing the dollar amount on each bill. We would distribute the money evenly among all of the kids, so everyone has a fair start. My oldest brother, the artist/mathematician of the family, and always the banker, would make checks that you could customize with designs. He would have a hand drawn sample of several themes to chose from. Because of the time it would take to draw on each check- they were expensive and you always saved them for a special purchase to use them. The youngest, maybe 3 or 4 years old, was always the mail person, and the child who runs the ‘snack shop’ often had the most children. They would often make the most in profit as well selling cherrios, juice an raffle tickets.

One of the fascinating things about this game, and spending endless hours preparing and playing- is that this was cultivating the approach to business and community in the adult world for us all individually. We had to work together, preparing for the game, and we also would work on the parts of preparing that we each enjoyed, whether is was drawing, designing or making- and we would each have a ‘business’ that we cared about. Someone would usually have a toy shop or store where lego buildings and cars could be purchased, or an art gallery or clothing store. We did not focus on the money that we would make, rather on the passions that we had. This approach is something that Detroit has allowed me to do. I have been fortunate to work on a number of different projects, many of which blur the line of architect/designer, allowing me to also use other passions in my daily work. Ponyride, a business incubator/accelerator space, is a project that I have been working on with a Detroit restauranteur, Phillip Cooley for the past two years. We wanted to be playful, and not too serious- everyone’s childhood dream was a ‘ponyride’ and the name reflects a place that people can come and discover their ponyride. Not only have I been able to design, build and imagine a new use for an old warehouse factory space, I have also been able to be a part of making a sustainable model for urban development in a city that is full of opportunity but also has a history that plays a heavy role in the culture of the city. We have 20+ businesses producing in the building today, with a long waiting list ready to fill up the spaces as we finish renovating. We have built this community have participated in our weekly volunteer nights, where we demo, salvage materials, build, paint and clean. The organic process of programming the space was frustrating at first- an architect normally goes through an entire design process with final construction drawings before anyone picks up a hammer. This project has been much different- much like our childhood game of ‘business community,’ we have been building out spaces for our tenants as they come to the space. At Ponyride today, we have textile production, woodworking, metal smithing, fencing/dance/yoga studio, coffee roasting, film production, letterpress studio and many more creative businesses. We have grown organically, and programmed, designed and built the spaces untraditionally, but created an interesting collaborative and inspiring place to work. We also have a subsidized rent, approximately 25 cents per square foot, to allow tenants to focus on their passion and business rather focusing on how to pay rent. They also required to offer free classes sharing their passions with Detroit youth or community groups, to add a educational component to the building.

This is just one of the many creative and inspiring stories happening in Detroit today. It is one of several projects that I have been fortunate to be a part of, that has grown out of entrepreneurial spirit, cultivated at young age, combined with the opportunity and needs of a city of Detroit, creating something unique and interesting. It is simply about passion and energy, combined with lots of hard work. Although I have busy days, I love the joy of good food. This kale salad is simple, quick and delightful. It also has a bit of nordic influence with the lingonberry sweetness, combined with Detroit grown kale.”

Thank you Kaija for sharing your story!

Kaija’s Winter Salad with Kale
2 bunches of raw curly kale
2-3 tbsp. olive oil
Juice of one lemon and additional lemon for garnish
2 ripe avocado
sprinkle of sea salt flakes
Lingonberry preserves

This salad stays fresh for a few days in the refrigerator.
kale
Roughly chop kale and place in a bowl. Pour oil and squeeze one lemon toss until evenly coated.
lemon
Peel and chop the avocados and toss into salad. Alternatively the avocado can be massaged into the salad. This softens the texture of the kale a bit. Sprinkle with a few flakes of sea salt.
avocado and kale
Garnish with additional lemon and lingonberry preserves.
kale salad

Kale is a superfood and has an abundance of the following nutrients: Vitamin K, A, Calcium, fiber, Manganese and Potassium.

Here is a link to Kaija’s Carrot Cake