{"id":9640,"date":"2014-07-25T06:58:10","date_gmt":"2014-07-25T05:58:10","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=9640"},"modified":"2014-07-25T06:58:10","modified_gmt":"2014-07-25T05:58:10","slug":"svenska-gronsaker","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2014\/svenska-gronsaker\/","title":{"rendered":"Svenska gr\u00f6nsaker"},"content":{"rendered":"
\"B\u00f6r<\/a>
B\u00f6r nog egentligen resa s\u00e5 kort v\u00e4g som m\u00f6jligt. Foto: Magnus Aronson<\/figcaption><\/figure>\n

Det \u00e4r s\u00e5 mycket som \u00e4r s\u00e5 vackert i Sverige just nu — en n\u00e4stan bisarr kontrast till vad som p\u00e5g\u00e5r i andra delar av v\u00e4rlden.<\/p>\n

Och d\u00e5 kanske man kan tycka att det \u00e4r ett f\u00f6rh\u00e5llandevis pyttelitet problem om tomaterna i salladen \u00e4r importerade, eller squashen i den goda kakan till f\u00f6rmiddagsfikat.<\/p>\n

Men det \u00e4r ett ganska stort problem, och det kommer att bli \u00e4nnu st\u00f6rre om inte vi som handlar mat g\u00f6r n\u00e5got.<\/p>\n

”Squashodlaren Ingemar Johansson i Kungsbacka fick en bra sk\u00f6rd i \u00e5r”, st\u00e5r det i i en TT-artikel i DN idag<\/a>. ”Men av sina grossister fick han beskedet att de i st\u00e4llet k\u00f6pt squash fr\u00e5n Holland. Nu ligger fem ton squash och ruttnar p\u00e5 f\u00e4lten.”<\/p>\n

\"Ska<\/a>
Ska v\u00e4l inte beh\u00f6va ruttna p\u00e5 \u00e5krarna? Foto: Magnus Aronson<\/figcaption><\/figure>\n

TT:s reporter har talat med grossisten Everfreshs VD Niels Thomsen\u00a0(det \u00e4r\u00a0Everfresh som levererar gr\u00f6nsaker till bland annat Coop). S\u00e5h\u00e4r s\u00e4ger han:<\/p>\n

”Det finns inget enkelt svar. Om de svenska tomaterna kostar 40 kronor kilot och de holl\u00e4ndska g\u00e5r f\u00f6r 20 kronor kilot, d\u00e5 s\u00e4ljer vi inte de svenska. S\u00e5 \u00e4r marknadsmekanismerna.”<\/p>\n

Jaha, d\u00e5 ligger ansvaret hos oss.<\/p>\n

Fyra v\u00e4ldigt enkla saker som vi allihop kan g\u00f6ra:<\/strong><\/p>\n

1. K\u00f6pa svenskt i aff\u00e4ren.<\/p>\n

2. Fr\u00e5ga efter svenskt i aff\u00e4ren — g\u00e4rna prata med b\u00e5de personalen vid frukt- och gr\u00f6nsaksdisken, om n\u00e5gon h\u00e5ller p\u00e5 med att packa upp eller plocka om d\u00e4r, och i kassan. G\u00e4rna skriva en lapp och l\u00e4gga i \u00f6nskel\u00e5dan ocks\u00e5, eller skriva ett brev.<\/p>\n

3. Skriva till kedjans ledning, eller \u00e5tminstone till kundkontakt@ica.se, Willys via kontaktformul\u00e4r<\/a>\u00a0och Coop via kontaktformul\u00e4r<\/a>.<\/p>\n

4. Skriva till grossisterna — Everfresh presenterar sin milj\u00f6policy h\u00e4r <\/a>(jo, de har en!) och har adressen info@everfresh.se<\/strong>.<\/p>\n

En femte sak, att fira med n\u00e4r de fyra \u00e4r gjorda:<\/p>\n

\"Kaka<\/a>
Kaka med gr\u00f6na strimlor i. Nadine lyfter bort formen. Foto: Magnus Aronson<\/figcaption><\/figure>\n

Squash- och mandelkaka<\/span><\/span><\/p>\n

Squash eller zucchini \u00e4r en bra kakingrediens om man inte t\u00e5l laktos. Tack vare den blir kakan saftig utan mj\u00f6lk (gl\u00f6m inte att byta ut sm\u00f6ret mot mj\u00f6lkfritt margarin om kakan ska bakas f\u00f6r allergiker).\u00a0N\u00e4r vi bakade kakan till Hembakat f\u00f6r alla<\/em> <\/a>anv\u00e4nde vi anv\u00e4nde drygt en deciliter mandel och ungef\u00e4r lika mycket socker som vi k\u00f6rde i matberedare ist\u00e4llet f\u00f6r att k\u00f6pa f\u00e4rdig mandelmassa. Maria som fick kakan med sig hem h\u00e4lsar att den var n\u00e5got av det godaste hon har \u00e4tit!<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

en mjuk kaka<\/span><\/span><\/p>\n

Ugn: 175 grader, 45 minuter<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

75 g<\/span><\/span> sm\u00f6r<\/span><\/span><\/p>\n

3 \u00e4gg<\/span><\/span><\/p>\n

2 dl str\u00f6socker<\/span><\/span><\/p>\n

2 dl<\/span><\/span> riven squash<\/span><\/span><\/p>\n

2 dl riven mandelmassa<\/span><\/span><\/p>\n

\u00bd tsk citronjuice<\/span><\/span><\/p>\n

2\u00bd dl vetemj\u00f6l<\/span><\/span><\/p>\n

1\u00bd tsk bakpulver<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Sm\u00e4lt sm\u00f6ret. Vispa \u00e4gg och socker p\u00f6sigt. R\u00f6r ner squash, sm\u00f6r, mandelmassa och citron. Blanda bakpulver och mj\u00f6l f\u00f6r sig och r\u00f6r sedan ner \u00e4ven detta i smeten. H\u00e4ll upp smeten i en smord, br\u00f6ad form (ungef\u00e4r en och en halv liter) och gr\u00e4dda mitt i ugnen, 175 grader, i ungef\u00e4r trekvart. K\u00e4nn efter med en sticka att kakan \u00e4r klar.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Det \u00e4r s\u00e5 mycket som \u00e4r s\u00e5 vackert i Sverige just nu — en n\u00e4stan bisarr kontrast till vad som p\u00e5g\u00e5r i andra delar av v\u00e4rlden. Och d\u00e5 kanske man kan tycka att det \u00e4r ett f\u00f6rh\u00e5llandevis pyttelitet problem om tomaterna i salladen \u00e4r importerade, eller squashen i den goda kakan till f\u00f6rmiddagsfikat. Men det…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[340,344,364,348,1],"tags":[],"class_list":["post-9640","post","type-post","status-publish","format-standard","hentry","category-forresten","category-kyrkkaffeprat","category-mjolkfritt","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9640"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=9640"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9640\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}