Directory

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.

Sakura Oü is a quince orchard in Päka, Estonia, run by farmer Lehari Järg. Most of the work is done by Lehari himself, with one or two extra hands helping out during the summer months. Each quince is picked by hand. The orchard is managed with a light touch. Outside of the early growing season and harvest, the trees require little intervention. Young trees are supported with organic fertiliser made from chicken manure — a simple method that, according to Lehari, works like a charm.

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.