Landscape Ernie's bread – as a grandmother furnace
The supply of supermarkets is now wide enough, both bread and meat and dairy products are offered in a large assortment, but more and more consumers prefer home-produced products, best of known farmers. The baked bread bought in the market, though more expensive, is eaten to the last crust, the house fat is quite different, and the apples from the peasant cellar are much more tempting. This year, on Friday, January 30, the municipality of Rezekne municipality will take place in the lobby of the municipal building this year, the first rural benefit market “chose to be produced!” where farmers, craftsmen, domestic producers will be offered their production. There will also be Dricānu parish peasant among the sellers, the mother of the singing Erinu family, the picture Erina. Her baked white bread and coarse bread were sooner last year.
“I baked classical, conventional rural white bread and rural coarse bread, as previously cepa, without any additives. Wheat flour, milk, a little yeast to be fermented, and a little fat must be added, usually butter, but really a little so that the bread is not too fat and crushed” – the recipe is willing to share the scene. There is a repair at home, but the housekeeper is able to interfere with the dough in the big abrade to fry a real white bread. While the bread is cooked, it's time to talk.
Cept's bread was taught by the mother-in-law. She married young, at the age of 18, but the kitchen wisdom had been known, only bread – it had not been understood by cept. The most difficult thing was to loosen the puzzle, because the mother-in-law said she had to be loving until her back was wet. What is the feeling when you make another bakery? "great seriousness, such as fear, anxiety, or good. Whether the salt is too much or the heat will be enough. Every time there is something different. Basically overleaf tree, birch, alkali, sip wood. The scuffle tree should not be baked.
In order to check the furnace, do i do the same as in ancient times, i'll pull out the coal and scrub the flour on the stove. If you do n't burn, light brown, you can get the bread inside. '
In the 90 s of the last century, when private business was just formed, the scene baked a bread for the local shop, later sold in Rezekne's canteen “buds”, which had co-owners. Bread cooking stopped when more focused on agriculture. The herd z/s “budpuri” is managed by more than 130 ha of land, growing grain, including vegetables. Now and then there was a bite of white bread on the table of the family. But now, thanks to the encouragement of the rural consultancy and education centre and the municipality of Rezekne, the visitors of the market were once again able to enjoy the baked bread of the scenic Erina.
“I usually fall in love with one big abre.” Six loaves can be made up in a 4 kg clamp. I had about 40 kg of bread in the Christmas fair, bought it all, and put it down in the charity, "the scene.“ I don't make a price, ”he said at first, looking at whether the buyers would taste. If this is the case, if you taste, then you'll be able to think about the profits. For the time being, just earn what i've invested in the baking process. 'The raw materials are taken from their farm, only for the time being the flour is bought in the store, but the scene thinks that it will be necessary to do it again as before when the grain itself is transported to the mills in Varakos or Felicianova, and the grain is also grown in a separate field where no chemistry is used.
“The trade in the municipality is very much like it.” A very good tradition. I'm not a market man at all, i prefer to go home more than sit on the market, but it's good. It's an opportunity to show your own skill and look at others. Under the roof, in the warmth, where even better, not like the Maxima store, where the day of the day is cold. We could easily supply ourselves with food in Latvia. Neither Lithuanian milk nor Chinese garlic or Polish meat should be used. '
The scenes of Ernie's bread will now be purchased in a direct purchase group in Rezekne, in the shop “green”, although, as the scene itself acknowledges, she has been involved in such movement long ago – so far, many calls individually, advertising for good products from mouth to mouth, then prepacked and transported to the city. With tourist groups, it is a good idea to work on a regular basis, and then we'll have to go continuously, but you can't know what it's going to be.
“LEARN” Senior consultant Dina Butler both thinks it is possible. “When i worked, i'd know about how many of the tourist buses were studying.” What remains, it would go to a direct purchase movement, then a trade. They could then plan their output and profit. '
They also grow vegetables – galaces, carrots, cabbages, potatoes, including bulbs, garlic, all half-hectares. The vegetables are supplied to the Rēzekne canteens, including individual consumers. Now, for two months, the potatoes grown by Erika are taken to the Rēzekne School and kindergarten canteens. The procurement rules have been a local disadvantage, the winner of Valmiera company, which has promised higher volumes and a lower price, but whether the valleys themselves are going to go so far, so they are looking for local farmers as subcontractors.
The hour passed, the room filled with a sweet, sweet smell of white bread. After being pulled out of the furnace, the brown-clad crust is filled with fresh milk and then it can be tasted and eaten in full mouth, praising.
On the goodbye scene, Erina is still excreted by a biscuit - a jagged recipe. She's going to be fucking, not so hard and crunchy. “Recipe old old, faded eggs, every egg on a spoon sugar, a little vanilla sugar, then makes a half-glass of cream (as low as possible, may also be curdled), 200 g of flour, they need more so that the dough is not liquid.” Then, in the end, add 2 tablespoons of vodka, squirrel, make half an hour stand up until the roll, make up and boil in a boiling oil. “It's delicious.”
Anna Rancāne
Autores photo
