{"id":458,"date":"2026-02-04T18:47:38","date_gmt":"2026-02-04T16:47:38","guid":{"rendered":"https:\/\/karilantila.fi\/cafe\/lahiruokaa\/"},"modified":"2026-03-02T19:43:21","modified_gmt":"2026-03-02T17:43:21","slug":"local-food","status":"publish","type":"page","link":"https:\/\/karilantila.fi\/en\/cafe\/local-food\/","title":{"rendered":"Local food at its best"},"content":{"rendered":"\n
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Back in the 1950’s, there were four cows on Karila Farm<\/a>. The cows provided milk for the family’s dinner table, and when a calf was born, we could make bread cheese from the colostrum. Even though there are no cows anymore, we strive to source our ingredients from as as close as possible.<\/p>\n\n\n\n

Our caf\u00e9’s products<\/a> are made on site using the diverse offerings of local producers and pure nature. Reindeer meat is purchased from a local reindeer herder. Berries such as blueberries are pressed for juice on site. The house’s blueberry juice is sold in the caf\u00e9.<\/p>\n\n\n\n

The owner of the house fishes for whitefish from Lake Jerisj\u00e4rvi, and the house specialty is made from whitefish: Siikakurniekka. <\/p>\n\n\n\n

Karila’s farm grows herbs<\/a> such as mint<\/strong>, nettle<\/strong>, and yarrow<\/strong>, and wild herbs are also collected from the surrounding area. Products are made from the herbs to be sold at Navettagalleria and Lehon Torpa<\/a>.<\/p>\n\n\n\n

Meadowsweet<\/strong>, angelica<\/strong>, mint<\/strong> and yarrow<\/strong> are used in our tea blends, the flavors of which can be sampled in the caf\u00e9 and be purchased there as well. <\/p>\n\n\n\n

Other products are also made from herbs, berries and mushrooms, such as matsutake salt<\/strong>, juniper berry salt<\/strong>, rose<\/strong>-, angelica<\/strong>– and mint sugar<\/strong>.<\/p>\n<\/div>\n\n\n\n

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Juha<\/h4>\n\n\n\n

Host, chef, fisherman<\/em><\/p>\n\n\n\n

Juha moved to Karila Farm with Lea in 2001.<\/p>\n\n\n\n

Juha is a chef and fisherman, he fishes most of our fish used in our Siikakurniekka.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Back in the 1950’s, there were four cows on Karila Farm. The cows provided milk for the family’s dinner table, and when a calf was born, we could make bread cheese from the colostrum. Even though there are no cows anymore, we strive to source our ingredients from as as close as possible. Our caf\u00e9’s products are made on site using the diverse offerings of local producers and pure nature. Reindeer meat is purchased from a local reindeer herder. Berries such as blueberries are pressed for juice on site. The house’s blueberry juice is sold in the caf\u00e9. The owner of the house fishes for whitefish from Lake Jerisj\u00e4rvi, and the house specialty is made from whitefish: Siikakurniekka. Karila’s farm grows herbs such as mint, nettle, and yarrow, and wild herbs are also collected from the surrounding area. Products are made from the herbs to be sold at Navettagalleria and Lehon Torpa. Meadowsweet, angelica, mint and yarrow are used in our tea blends, the flavors of which can be sampled in the caf\u00e9 and be purchased there as well. Other products are also made from herbs, berries and mushrooms, such as matsutake salt, juniper berry salt, rose-, angelica– and mint sugar. Juha Host, chef, fisherman Juha moved to Karila Farm with Lea in 2001. Juha is a chef and fisherman, he fishes most of our fish used in our Siikakurniekka.<\/p>\n","protected":false},"author":2,"featured_media":434,"parent":428,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-458","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"acf":[],"_links":{"self":[{"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/pages\/458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/comments?post=458"}],"version-history":[{"count":3,"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/pages\/458\/revisions"}],"predecessor-version":[{"id":648,"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/pages\/458\/revisions\/648"}],"up":[{"embeddable":true,"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/pages\/428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/media\/434"}],"wp:attachment":[{"href":"https:\/\/karilantila.fi\/en\/wp-json\/wp\/v2\/media?parent=458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}