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Kaiteki Sienet brings together professionals from around the world to cultivate some of Finland’s finest organic mushrooms. Founded by true culinary enthusiasts Juha, Ying, and Peng, the mushroom farm is driven by a love of bold flavours and thoughtful growing practices. They currently grow organic Japanese shiitake, oyster mushrooms, and lion’s mane for both culinary and medicinal use. The mushrooms are cultivated on locally sourced Finnish birch and organic wheat. After harvest, the growing medium is composted and returned to the land, supporting local crop production and closing the loop.

Mäkelän luomutila is an organic farm in Oitti, run by Satu and Simo Heikkinen, the second generation working the land organically. Their fields grow wheat, oat, rye, barley, spelt, peas, and fava beans. Satu and Simo mill and sell their own flours, alongside products from around 20 other organic farmers and EU-certified organic wholesale goods, supplying schools, co-ops, and customers online. The farm also manages its forests and sells wood. Since 2019, Mäkelän luomutila has run a monthly van delivery service, letting customers pick up orders along various routes without extra freight costs — making organic produce more accessible to the local community.

Saloniemen Juustola in Laitila, run by Riitta and Jouni Saloniemi since 1998, has grown from a small herd of goats into a full-scale organic creamery. Today they produce award-winning cheeses and yogurts, as well as some natural cosmetics. Over the years the farm has also introduced Finncattle and a few workhorses, and Riitta is even considering adding sheep. “As long as the heart beats and tells us to keep going, we will,” she says.