One day I was frying cabbage, onion, and carrot in a pan. I was transported back to childhood memories the moment I stirred them in the pan. A scent memory took over my mind. We spent summers in the vegetable garden weeding.
At that moment, an idea was born in Raija Laaksonen’s mind for an old-fashioned cabbage pie with a new twist. The dough and filling of the Giant Cabbage Pocket use grains, dairy, eggs, and vegetables produced in the Geopark area. The seasonings include homegrown oregano and lovage
as well as local honey.
Cabbages have been cultivated in Finland since the 16th century. The Nordic climate is suitable for cabbage cultivation, as they can withstand frost and require moisture. Here in the high lands of Suomenselkä, there is more rainfall than in the low coastal areas or the Lake District.
Carrots, onions, and cabbages thrive in the Geopark area on the humus-rich sandy and silty soils deposited by the Ice Age and washed by glacial meltwater, on the wide and bright southern slopes of river and lake valleys. The bright summer nights of the North produce
aromatic vegetables and also give grains their finest flavor. The area’s expansive heathland forests are particularly favorable growing conditions for lingonberries.
Raijanholvi’s GEOfood product was developed as part of the Geofood – Local Food and Geological Heritage project. The project is co-financed by the EU and has also been granted Leader funding. Learn more: https://www.satafood.net/hankkeet/geofood/.
