Farm Kaņepītes
A grain’s path from the field to the table. Organically grown grains, herbs and legumes. Different flour mixtures. Tastings.
In the organic farm “Kaņepītes” you will learn about a grain’s path from the field to the table. Fresh bread and pastries, a bowl of hot breakfast porridge, muesli, biscuits, pancakes, pea soup and bean soup – so many delicious dishes are made from the goods of “Kaņepītes”! Dita and Guntars Antonijs’ family grow 30 different kinds of ecological grains, legumes and cumin, and they cultivate, dry, peel and grind it all themselves using a real millstone we know from ancient times.
The most cultivated grains in Livonian times were golden barley, from which pearls, groats and flour are made. Also brewers need good barley. Fields of rye, wheat, buckwheat and oats flutter in the wind. Oat grains are alive, they are only flattened, but not otherwise processed. The taste of boiled oatmeal is slightly milky and thick. “Kaņepītes” also produce the less common spelt wheat and naked-grain barley.
Since Livonian times, we have a common history of food with Estonia. But there is a food that is eaten in Estonia more than in Latvia – kama flour, made of rye, wheat, barley, gray peas or broad beans. The peas are first boiled, then dried, roasted into a pan and ground into flour by sifting them by hand. Kama flour mixes vary in composition and flavour in nuances. Kama can be mixed with yoghurt, kefir or whipped cream by adding a handful of berries or mix with a spoon of jam.
You will not find the speciality dessert of “Kaņepītes” elsewhere that tastes a bit after roasted sugar, good butter, a little bit of nuts, but it’s made from gray pea flour. Peas for dessert? Why not? The owners tell that both they themselves and their guests love it.
The people of “Kaņepītes” love their work, it can be felt in every grain. To protect the nature, “Kaņepītes” invites you to visit them, bringing along your own containers or bags, where to put flour or other products you buy. Price will be cheaper! The farm is expecting guests, but don’t forget to book the visit in advance.
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