Suur leiva- ja kartulipäev

Sassi-Jaani farm – the yard of organic food and farming
Our ancestors fertilized their fields with manure and did not
know anything about herbicides or pesticides that would destroy
weeds and vermin. Today, once again, one aims at growing
pure food which has not been spoilt by chemicals.
On this farmyard you can find a wide range of organic food:
vegetables, dairy and meat products, juices, jams, different kind
of meals, cereals, herbs and seasoning, honey, eggs, pastry, etc.
In the kiln-room, a seminar is held to introduce principles of
organic farming, advantages of organic food as well as different
organic products and enterprises. It is possible to participate
in the workshop of preparing organic food, consult on organic
food and farming.
On the farmyard it is possible to degust organic food and choose
one’s favourite product.
Köstriaseme farm – making of kiisel (sour flummery)
Our forefathers used to make an interesting dish out of grain
– a sour flummery named kile, kiisel or kisla. Oat flummery was
the most widespread but the same dish could also be made of
potato or rye.
Pulga farm – potato printing and straw dolls
Bread has been always held in honour and it has never been
allowed to play with food. However, sometimes one can still
make compromises in the name of a good idea.
On this farm one can try out potato printing and making of a
straw doll.
Härjapea farm – baking of bread and making of butter
Everyone who has tried making bread at home knows that this
is not an easy task. That must be the reason why home-baked
bread tastes so good. As the saying goes, the more bitter the
work, the sweeter the bread. Here one can get acquainted with
different phases of making bread. It is possible to taste this
week’s batch with freshly-made butter.
Aarte farm – dried bread of the northern coast
The way of life and food of people living on the northern coast
was influenced by close contacts with Finland. The ordinary rye
bread was not suitable for taking along to long voyages as it
tended to mould. Instead, 3-4 weeks before starting to a trip of
seasonal fishing one baked the so-called Finnish bread – thin
round loaves with a hole in the middle. These loaves were dried
under the ceiling and were eaten on the journey.
On Aarte farm we bake Finnish bread, grind coffee beans that
have been brought from over the sea and speak about the eating
habits of coastal people.
By Nätsi windmill – Potato Academy – everything you need to
know about potatoes!
It is possible to see and taste different sorts of potatoes, meet
potato growers and try out potato dishes prepared by top chefs
of Estonia.
Counseling by specialists of potato growing. It is possible to
buy domestic potatoes on the spot and make deals for storing
winter provisions. Children can amuse themselves in an exciting
handicraft corner dedicated to the potato. Choosing of visitors’
favourite sort of potato!
Kuie School – baking of sugar cakes and solving of puzzles
In olden times there was no candy bowl standing on the table
every day. Even finer rye bread was eaten only on bigger holidays.
On days of the fair when farmers’ purses were filled with
money earned from selling agricultural products, a sugar bun was
bought as a present for each child.
Kuie School is filled with sweet smells. The schoolmaster’s wife
bakes buns for the children of Sunday school and kindly shares
her family’s recipe. In the classroom it is possible to solve puzzles
related to bread, potato and everything that can be seen in the
museum on this day.
Roosta farm – threshing, winnowing and grinding of grain
Breadmaking was hard work, yet more difficult were the tasks
that preceded this: reaping, threshing and milling by hand.
On Roosta farm one is engaged with autumn chores: rye is
threshed with flails, grain is winnowed and thereafter ground
into meal for making bread. Most of the grain is later taken to the
windmill.
Jüri-Jaagu farm –
sowing of winter rye and drinks made of grain
Winter rye is not sown in spring, at the budding time of nature,
but in autumn. So, rye needs almost the whole year to ripen for
reaping. On Jüri-Jaagu farm one can observe the sowing of winter
rye. This important task was trusted to the farmowner himself.
The farmer’s brother gives advice how to make wine out of rye
and beer out of barley.
Kolga farm – children’s spectacle “He who does not work,
neither shall he eat” by Miku-Manni Children’s Theatre.
At 12.00, 14.00 and 15.00 o’clock.
This is a funny story about a hen looking for companions to sow
grain, grind flour in the autumn and bake buns.
Is it easy to find helpmates or do friends show up only after the
hard work has been done?
Hill of windmills – exhibition “Windmills of Time”
Photo exhibition by Hanno Talving introduces windmills
through history.
Rusi farm – roof making
Our forefathers made use of the whole rye plant. Ears of corn
provided one with bread, and rye straw made a good covering
for the roof. Straw-thatched roofs are not made any more as it is
difficult to get that long thatch. Instead, one makes reed roofs
that were once common only on coastal areas and the islands.
On Rusi farm the roof is made both by master thatchers and
their apprentices. They test making of a reed roof and a shingle
roof. They can also instruct about making a straw-thatched
roof.
In front of Kolu Inn
11.00 accordian (karmoschka) pieces by Voldemar Ahone
12.00 popular violin and accordian pieces by Enrik Visla
and Juhan Uppin
13.00 “Hõpõhõim” folklore group
14.00 popular violin and accordian pieces by Enrik Visla
and Juhan Uppin
15.00 accordian (karmoschka) pieces by Voldemar Ahone
15.45 winners of contests “Best organic producer 2010”,
“Best organic product 2010” and “Visitors’ favourite
organic product” are announced
16.00 popular violin and accordian pieces by Enrik Visla
and Juhan Uppin
Seaside swinging square
At 12.00, 14.00 and 15.30 performance of Kihnu Virve and
Audru Jõelaevanduse Punt ensemble
Sutlepa Chapel
13.00 Blessing of the Bread by Pastor Toomas Paul
15.00 “Sounds of the Nordic Islands” by Villu Veski and
Tiit Kalluste
Food fair along the main road and handicraft fair by the
road taking to Sepa farm