Mushrooms are technically not a vegetable, but a plant. Mushroom is a miraculous creature that does not need light or soil, varies greatly depending on its location in the world, grows spontaneously in nature, but can also be produced.
According to the 2018 food trends announced by retail chain Wholefoods recently, interest in mushrooms will increase in the coming years. One of the reasons is that mushrooms are extremely beneficial for health. The mushroom, which has been consumed for thousands of years for this reason, is also used as a raw material in many medicines. Mushrooms are known to strengthen the immune system. It also contains dozens of vitamins, minerals, and antioxidants. A complete storehouse of B and D vitamins, selenium and potassium. It does not contain cholesterol, gluten and fat, and is low in calories. In the coming years, we will come across mushrooms not only as food but also in coffee, tea and shakes. Its extract and powder will also become more and more popular.
Apart from the super powers of mushrooms, its flavor is also valuable. Mushrooms are very rich in umami, which is called the fifth flavor thanks to the large amount of glutamate it contains. The ability of mushrooms to substitute for meat in some dishes, to be a complicated flavor and to add a different depth to meals is related to this.

You bought the mushroom or you collected it. So how should he hide it? If you will not consume it immediately, wrap it in a paper bag and store it in the fruit-vegetable compartment of the refrigerator to allow air circulation and to maintain the moisture it contains. Drying mushrooms is also a delicious idea. You can dry it in the oven at low temperature and store it for months or even years. You can keep it in water and restore it whenever you want. Dried mushrooms are much more intense than fresh mushrooms in terms of both taste and nutritional value.
Mushrooms are beneficial not only for us, but also for the forest and nature. Apart from the mushroom we see, its veins called mycelium, which extend under the ground, are indispensable for the forest. There is a reciprocal relationship between mushrooms and forest plants. Cork makes it easier for trees to get water and nutrients. Some fungi are also used to grind dead trees and plants. Also, many animals living in the forest feed on mushrooms.
Bolu particularly the natural cork can be eaten in Turkey, Canakkale, Chile, Kastamonu, İğneada are found in the forest. Only about 20 of these are sold in the markets. You can find different varieties in Fatih Bazaar, Kasımpaşa İnebolu Bazaar and Beyoğlu Fish Market in Istanbul in autumn. There is also sakliorman.com; They send the desired amount of lamb belly, sarıkız, trumpet, beef tongue, sultan, kanlıca, bear and truffle to the house. The porcini mushroom, which stands out among the mushrooms, is now in full season. There are truffles in November, December and January, and after February it is time for lamb belly.

“Sushi tonight?”

These are the words I live by.

Sometimes people ask me what we actually eat for dinner since, you know, we have a food blog, I cook a lot, there’s always a ton of food around here, that sort of thing.

Okay, friends? In all honesty? Here’s the breakdown of our weekly dinners:

15% blog recipes
85% sushi takeout
Except do I look like I’m kidding right now?

We have a little sushi place within super- accessible distance from our house that has become our go-to of all go-tos for a happy, lazy takeout dinner. I haven’t tried this yet, but I am so tempted to order THE REGULAR every time I call in our order because we’ve called in at least once a week for the last 52 weeks straight and our order has never changed. 3 Dynamite Rolls plz!
Dynamite Rolls are where it’s at for us middle-of-the-road sushi people.

I mean, good on you, brave sushi souls who buy the raw fish sushi takeout for lunch from those little plastic containers that they sell at fancy grocery stores, but over here in the middle-of-the-road sushi camp we are feeling a little weird about that for some reason (some reason = ummm RAW FISH) so when we do sushi takeout, we stick with things like the very safe, very regular Dynamite Rolls.

NOTE ABOUT REAL SUSHI: I absolutely don’t want to discourage you from trying to make *real* raw fish sushi at home, especially if you have some kind of sushi wizard in your life to hold your hand and tell you it’s okay as you cut off those little buttery pieces of a raw tuna steak and put them directly in your mouth. ohmygosh ohmygosh ohmygosh!!! I know, right? There is no food experience like it, and even the squeamy part of putting the raw fish in your mouth is (I promise you) DIVINELY DELICIOUS and will absolutely make you question the meaning of life.

But in the end, since practicality remains our close companion for weeknight dinners, we ultimately embrace the fake-out sushi bowls zone. We fry up some tofu, we toss it all in bowls with our favorite sushi friends, and we call these things AMAZING DYNAMITE PLANT POWER SUSHI BOWLS.

Sushi Today?
Dynamite Rolls: the ones with tempura shrimp, avocado, and cucumber rolled in with that sticky white rice and a sheet of roasted seaweed and topped with spicy mayo and roe. The ones that my dreams are made of.

No raw fish. Tons of flavor and texture. Very safe for takeout and perfect for middle-of-the-road sushi-ers and just begging to be adapted into sushi bowls.

So this recipe? It’s a healthy bowls + dynamite rolls = SUSHI BOWLS and it is my ultimate fave. Rather than tempura shrimp or raw tuna or something, we are going for a kind of soy-glazed tofu as the protein of choice because, TBH, ain’t nobody got time to run around to another grocery store to get special sushi fish for a Thursday night dinner. No thank u. We can, however, pick up some tofu and splash it with soy sauce, rice vinegar, agave, and garlic and then pan-fry it up to golden perfection so it can be served Dynamite-style with cucumber, avocado, carrots, baby micro greens, ginger, brown rice for healthy bonus points, and spicy mayo and sesame seeds on top. Gosh, tofu is just so good.

Just like a Dynamite Sushi Roll, but in the form of sushi bowls, with next level nutrition and, like, previous level skill.

Dynamite Sushi Bowls! just like a dynamite roll, but easier and healthier with tofu, avocado, cucumber, ginger, brown rice, and spicy mayo. Vegetarian / easily made vegan.

INGREDIENTS
tofu
12 ounces extra firm tofu
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons agave
1 clove minced garlic
bowls
white or brown rice
carrots
cucumbers
avocado
sesame seeds
greens – I used microgreens
pickled ginger
soy sauce + wasabi for topping
sriracha + mayo for the spicy mayo drizzle
INSTRUCTIONS
TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.
BOWLS: Prep all the veggies, rice, and toppings.
TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.
ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger!

Dynamite Sushi Bowls! just like a dynamite roll, but easier and healthier with tofu, avocado, cucumber, ginger, brown rice, and spicy mayo. Vegetarian / easily made vegan.

SCALE
1x
2x
3x
INGREDIENTS
tofu
12 ounces extra firm tofu
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons agave
1 clove minced garlic
bowls
white or brown rice
carrots
cucumbers
avocado
sesame seeds
greens – I used microgreens
pickled ginger
soy sauce + wasabi for topping
sriracha + mayo for the spicy mayo drizzle
INSTRUCTIONS
TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.
BOWLS: Prep all the veggies, rice, and toppings.
TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.
ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger!

NOTE ABOUT REAL SUSHI: I absolutely don’t want to discourage you from trying to make *real* raw fish sushi at home, especially if you have some kind of sushi wizard in your life to hold your hand and tell you it’s okay as you cut off those little buttery pieces of a raw tuna steak and put them directly in your mouth. ohmygosh ohmygosh ohmygosh!!! I know, right? There is no food experience like it, and even the squeamy part of putting the raw fish in your mouth is (I promise you) DIVINELY DELICIOUS and will absolutely make you question the meaning of life.

But in the end, since practicality remains our close companion for weeknight dinners, we ultimately embrace the fake-out sushi bowls zone. We fry up some tofu, we toss it all in bowls with our favorite sushi friends, and we call these things AMAZING DYNAMITE PLANT POWER SUSHI BOWLS.

Dynamite Rolls: the ones with tempura shrimp, avocado, and cucumber rolled in with that sticky white rice and a sheet of roasted seaweed and topped with spicy mayo and roe. The ones that my dreams are made of.

No raw fish. Tons of flavor and texture. Very safe for takeout and perfect for middle-of-the-road sushi-ers and just begging to be adapted into sushi bowls.

So this recipe? It’s a healthy bowls + dynamite rolls = SUSHI BOWLS and it is my ultimate fave. Rather than tempura shrimp or raw tuna or something, we are going for a kind of soy-glazed tofu as the protein of choice because, TBH, ain’t nobody got time to run around to another grocery store to get special sushi fish for a Thursday night dinner. No thank u. We can, however, pick up some tofu and splash it with soy sauce, rice vinegar, agave, and garlic and then pan-fry it up to golden perfection so it can be served Dynamite-style with cucumber, avocado, carrots, baby micro greens, ginger, brown rice for healthy bonus points, and spicy mayo and sesame seeds on top. Gosh, tofu is just so good.

Just like a Dynamite Sushi Roll, but in the form of sushi bowls, with next level nutrition and, like, previous level skill.

“Sushi tonight?”

These are the words I live by.

Sometimes people ask me what we actually eat for dinner since, you know, we have a food blog, I cook a lot, there’s always a ton of food around here, that sort of thing.

Okay, friends? In all honesty? Here’s the breakdown of our weekly dinners:

15% blog recipes
85% sushi takeout
Except do I look like I’m kidding right now?

We have a little sushi place within super- accessible distance from our house that has become our go-to of all go-tos for a happy, lazy takeout dinner. I haven’t tried this yet, but I am so tempted to order THE REGULAR every time I call in our order because we’ve called in at least once a week for the last 52 weeks straight and our order has never changed. 3 Dynamite Rolls plz!
Dynamite Rolls are where it’s at for us middle-of-the-road sushi people.

I mean, good on you, brave sushi souls who buy the raw fish sushi takeout for lunch from those little plastic containers that they sell at fancy grocery stores, but over here in the middle-of-the-road sushi camp we are feeling a little weird about that for some reason (some reason = ummm RAW FISH) so when we do sushi takeout, we stick with things like the very safe, very regular Dynamite Rolls.

You bought the mushroom or you collected it. So how should he hide it? If you will not consume it immediately, wrap it in a paper bag and store it in the fruit-vegetable compartment of the refrigerator to allow air circulation and to maintain the moisture it contains. Drying mushrooms is also a delicious idea. You can dry it in the oven at low temperature and store it for months or even years. You can keep it in water and restore it whenever you want. Dried mushrooms are much more intense than fresh mushrooms in terms of both taste and nutritional value.
Mushrooms are beneficial not only for us, but also for the forest and nature. Apart from the mushroom we see, its veins called mycelium, which extend under the ground, are indispensable for the forest. There is a reciprocal relationship between mushrooms and forest plants. Cork makes it easier for trees to get water and nutrients. Some fungi are also used to grind dead trees and plants. Also, many animals living in the forest feed on mushrooms.
Bolu particularly the natural cork can be eaten in Turkey, Canakkale, Chile, Kastamonu, İğneada are found in the forest. Only about 20 of these are sold in the markets. You can find different varieties in Fatih Bazaar, Kasımpaşa İnebolu Bazaar and Beyoğlu Fish Market in Istanbul in autumn. There is also sakliorman.com; They send the desired amount of lamb belly, sarıkız, trumpet, beef tongue, sultan, kanlıca, bear and truffle to the house. The porcini mushroom, which stands out among the mushrooms, is now in full season. There are truffles in November, December and January, and after February it is time for lamb belly.

Mushrooms are technically not a vegetable, but a plant. Mushroom is a miraculous creature that does not need light or soil, varies greatly depending on its location in the world, grows spontaneously in nature, but can also be produced.
According to the 2018 food trends announced by retail chain Wholefoods recently, interest in mushrooms will increase in the coming years. One of the reasons is that mushrooms are extremely beneficial for health. The mushroom, which has been consumed for thousands of years for this reason, is also used as a raw material in many medicines. Mushrooms are known to strengthen the immune system. It also contains dozens of vitamins, minerals, and antioxidants. A complete storehouse of B and D vitamins, selenium and potassium. It does not contain cholesterol, gluten and fat, and is low in calories. In the coming years, we will come across mushrooms not only as food but also in coffee, tea and shakes. Its extract and powder will also become more and more popular.
Apart from the super powers of mushrooms, its flavor is also valuable. Mushrooms are very rich in umami, which is called the fifth flavor thanks to the large amount of glutamate it contains. The ability of mushrooms to substitute for meat in some dishes, to be a complicated flavor and to add a different depth to meals is related to this.

Known for its taste and health, firik reaches the table after a very tough and long journey. Ears of durum wheat planted and hard wheat in the field are harvested in the period before ripening, that is, in the period before the ripening period, with the stems of frosty green wheat ears, with a special tool attached to the tractor. The hard wheat that is harvested is laid on the field to dry with its own stalk and left under the sun for a day.

The dried and dewatered wheat is collected by agricultural workers and small batches are formed. The small blends formed are burned in a controlled manner on a low fire until the spikes of hard wheat with the stems reach fruity consistency. After the ironing process, the small blends are mixed and dispersed in place to cool and left to cool. In order to separate the wheat ears, which are kept to cool for one day, from the firik grains, they are pulled with a straw moth machine and harvesters to sort. The firik grains, sorted and gathered together, are bagged so that they can be ready for their journey to the tables. Bagged fires are taken to Gaziantep to be sold to brokers and companies. Firik bags are sold to traders from the Middle East countries and to America and European countries, and they go on an intercontinental journey to be consumed at these tables.

We are in touch with nature. We grow without harming nature. Our gardens previously had a flood irrigation method. Tons of water could be wasted. We replaced our entire garden with drip and sprinkler irrigation systems so that our water resources do not decrease. We are investigating whether we can provide the energy we use in our packaging area with solar energy. We share our experiences with our farmers and protect Finike Agriculture. Our investments to grow new crops in our gardens continue. The fruits on the tree can be of various sizes and qualities. 1. Quality fruits are used, but unfortunately, stained, non-caliber large or small fruits, which we call discard, cannot be evaluated at good prices. We create added value by drying these fruits, which have no difference in flavor and water ratio, and making jam or freshly pressed fruit juice. Our difference is not using any preservatives or additives. We make our jams without added sugar with apple concentrate and fruit itself. It is among our investment plans to increase our production, which is very limited for now. It is obvious that your brand has a serious contribution to Finike in terms of economy. Can you talk a little about these? Do you have any other projects to increase this contribution?
Our Finike is geographically in a very beautiful location and has an incredible microclimate. A very valuable black grape grows in our Yazır village, 30 km from the center. It is a very old breed and is only watered by rain. I’m talking about the Yazır grape. Until this year, this grape was only sold in the markets of Finike and the surrounding districts. The site for the first time this year we were able to reach out to every part of Turkey. We got incredibly positive feedback. We opened a new market channel. We are negotiating with the villagers to increase the production of this grape. We will ensure that farmers continue farming by protecting our values, agriculture and our land. We are replanting many old breeds, which were consumed in the past but have been discontinued due to market concern and loss of productivity today. There are types / flavors that are forgotten but should not be forgotten. As an example to these; we can list scented lemons, red lemons, sugar oranges, Jaffa orange and chadox.

How many people do you team?
Team of 35 in winter and 17 in summer. Most of our employees are women. We will grow in agriculture and increase our employment. During these processes, we all became interested in farming. Do you have any advice on this matter? What did the epidemic show us in agriculture, which we are in and whose effects are felt deeply in every sector?
The farmer needs to continue farming. Price and production stability must be ensured, which both the farmer and the consumer are satisfied with. These two sections should not be offended by each other. The farmer should not stop production because there is no financial gain, and his children should be able to continue farming. We must protect agricultural areas and not become dependent on foreign countries in agriculture. The coronavirus has shown us that we should not be dependent on outside food. We are experiencing climate changes due to global warming and various reasons. For example, a tornado disaster occurred in the last two winters in Finike. There was nothing like this before. We need to not harm the environment and protect the forest areas. Everyone should plant a tree in their life, irrigate it …

Thyme, a plant species used by mankind since ancient times, is a symbol of nobility, courage and wealth. Betül Pak, an academic at the Department of Vegetable and Animal Production at Tavas Vocational High School at Pamukkale University, stated that Denizli is the capital of the world in thyme production. Pak said, “These days when we approach nature and nature due to coronavirus, we can make and use cleaning materials with thyme oil and oregano juice in our home. One of our bedside plants should be thyme with its natural scent and relaxing feature.”

Pamukkale University Tavas Vocational High School Plant and Animal Production Department lecturer Betül Pak made a statement about the thyme production in the city and its benefits. Pak, Denizli thyme needs of the world 75 percent, he said that Turkey meets the 90 percent. Pak noted that they are continuing scientific research and studies at Tavas Vocational High School in order to improve thyme production in the city.

BEAUTIFUL SCENT IN ANCIENT GREEK, USED FOR CANDLES IN ANCIENT EGYPT
Stating that thyme has been used by humanity since ancient times, Pak said, “Thyme is a plant that has a history of thousands of years and was the symbol of nobility, courage and wealth in ancient times. In ancient Greece, it is seen that incense was used in temples because of its fragrance, as an antitrust remover in humans and as a repellent of insects in homes, and in ancient Egypt, it was used in mummy making by taking advantage of its germicidal and protective properties, and it is included in the prescriptions on the tablets belonging to the Mesopotamian Civilization period.