The forests at the bottom of the city are full of mushrooms this season. We wanted to introduce this magical ingredient closely before we put a basket on our arms and started collecting mushrooms.
Delicious, poisonous, deadly, magic. Throughout history, many attributes have been attributed to mushrooms. Rightly. After all, a large number of people are poisoned by mushrooms every year. As is known, most of the sweet-looking mushrooms, reminiscent of the Smurfs’ village, are not edible, even highly poisonous. This has increased in recent years, thanks to interest in natural nutrition and foraging. So, before we come to the benefits of natural mushrooms, we should definitely point out that one must collect with a connoisseur. We would also like to remind you that many poisonous mushrooms are similar to edible mushrooms.

Doysun in the Spirit, Turkey’s cork forests professor at İğneada, I collected mushrooms with mikolog Jilber Barutçiyan. We discovered many kinds of mushrooms that we didn’t even guess as edible. We recommend that you take the road with an expert both for a more efficient mushroom hunting and to avoid poisoning. As chef’s said, “All mushrooms are edible. Only some may be your last meal! ”

The forests at the bottom of the city are full of mushrooms this season. We wanted to introduce this magical ingredient closely before we put a basket on our arms and started collecting mushrooms.
Delicious, poisonous, deadly, magic. Throughout history, many attributes have been attributed to mushrooms. Rightly. After all, a large number of people are poisoned by mushrooms every year. As is known, most of the sweet-looking mushrooms, reminiscent of the Smurfs’ village, are not edible, even highly poisonous. This has increased in recent years, thanks to interest in natural nutrition and foraging. So, before we come to the benefits of natural mushrooms, we should definitely point out that one must collect with a connoisseur. We would also like to remind you that many poisonous mushrooms are similar to edible mushrooms.

Doysun in the Spirit, Turkey’s cork forests professor at İğneada, I collected mushrooms with mikolog Jilber Barutçiyan. We discovered many kinds of mushrooms that we didn’t even guess as edible. We recommend that you take the road with an expert both for a more efficient mushroom hunting and to avoid poisoning. As chef’s said, “All mushrooms are edible. Only some may be your last meal! ”

Today, one of the most discussed topics about food is bread. Should we eat yesek or not; how much we eat Which one do we eat? All question marks. We know the gluten in it is not very good for us, but how harmful is it harmful to everyone? What should be the flour type and yeast used? Today, especially in big cities, people think about these when eating bread.
We are the most bread consuming country in the world. We eat 104 kilograms of bread per person per year! Bulgaria is next to us and this number is 95 kilos; 52 kilos in much lower Italy. We cannot imagine a kitchen without bread. We do not consider ourselves to have eaten without bread. Bread is eaten for breakfast, bread for sandwiches, bread in soup, bread even with rice. Of course, a life without bread cannot be imagined not only in our country but also in many cultures of the world. What we call bread can be tortilla in South America, chapati in India, and drumstick in France.

Once making bread was a time-consuming and costly business. Growing wheat, harvesting, grinding, making the bread, baking… All of them required great labor. Today, bread is everywhere, whenever we want, even when we don’t. On the one hand, there are tables conquered by industrial bread, on the other hand, the number of people making bread at home is increasing. In cities, there are people who grind their own flour and feed their sourdough.

Rival to Bolu… Kahramanmaraş will introduce its gastronomy with the motto “Maraş cuisine in the palace”.
Kahramanmaraş Metropolitan Municipality explained the gastronomy and tourism potential of the region to the tourist guides. Speaking at the “Mosaic Road and Gourmet Seminar” organized in cooperation with the Gaziantep Chamber of Tourist Guides, Kahramanmaraş Metropolitan Municipality Mayor Hayrettin Güngör drew attention to the relationship between Maraş cuisine and the Ottoman palace cuisine. expressed.
Explaining that they are planning to promote with the motto “Maraş cuisine in the palace”, Hayrettin Güngör continued as follows: “We set out with a slogan like this. With a slogan such as Maraş Cuisine in the Palace, or Maraş Palace Cuisine. With this slogan, we will develop the culinary culture. There are new venues, new promotion areas and new studies for this. There is also an existing infrastructure. With these, we will hopefully provide more promotion and spread of our cuisine culture. Our stuffed meatballs, stuffed meatballs, sour meatballs, etc. we have a unique cuisine culture. We will have developed these in this concept.

Unfortunately, it can be difficult to find natural and reliable agricultural products, especially in big cities. Unfortunately, most of the oranges sold in markets or markets as Finike oranges are not from Finike. Turkey’s orange production of oranges sold in the market but only Finike around 7% of the tonnage he sold almost 90% of the Phoenician. Finike Orange has the Geographical Indication Registration Certificate issued by the Turkish Patent Institute and it is an important value of our country. Many people ate oranges from different regions as Finike oranges and were not satisfied with their taste.
Why e-commerce?
After returning to Finike, I was sending the products from our gardens to my friends in Istanbul, they were very popular. They said they were much tastier than they bought from grocery stores. I’m having watery and unique flavor, carefully our garden we grow our real Phoenician orange and other flavors thought to transport anywhere in Turkey.

Anyone who wants to consume natural and safe fruits is in our target audience. Agriculture in our land started with cotton agriculture. Later, my grandfather started citrus production by removing the cotton fields 70-80 years ago and planting the orange saplings, which are said to come from Rhodes Island instead. During this time, it produced orange, lemon, grapefruit and tangerine types. We started pomegranate production about 30 years ago. By combining modern technology with traditional sales made by changing the way our grandparents many years ago and these delicious products, adapting our age was intended to marketing the whole of Turkey. Thus, instead of one of our products, we can deliver all over Turkey through our e-commerce site.