A Taste of the Land: Cooking with Purpose at Finca Sol y Valle

At Finca Sol y Valle, food plays a central role in our everyday life, rooted in our connection to the land and a commitment to veganism. Many of the ingredients for our meals come directly from the farm’s gardens, where we grow an abundance of herbs, leafy greens, fruits, and vegetables. Some of the produce grown on the farm includes herbs like mint, cilantro, lemongrass and oregano as well as different types of salads greens, beans and edible roots. We also grow fruits like bananas, guavas, and passionfruit, which add sweetness to our diet, and we love blending these into smoothies or serving them with breakfast.

We source what we don’t grow from the local market, always choosing organic, locally produced fruits and vegetables. A weekly trip to the market is essential. This allows us to stock up on produce, ensuring our meals stay varied and full of nutrients. It’s also an opportunity to support local farmers and connect with like-minded people who share our values of sustainability and conscious food choices.

Being a vegan farm means that we must seek out other forms of nourishment beyond meat and dairy. Protein is abundant in our meals thanks to ingredients like beans, lentils, chickpeas, and soy-based products. These form the base of many of our main dishes, often combined with grains like quinoa and rice.

Cooking at the farm is a shared responsibility. Each of us takes turns making breakfast and lunch, usually 2-3 times a week. With fewer days to cook, it means we can put extra effort into our meals, making each dish something special. This creates a rhythm of care and creativity in the kitchen, as we each bring our unique touch to the meals. A typical breakfast might include fresh fruits, a porridge rich with nuts and seeds or a more traditional Costa Rican breakfast such as gallo pinto and fried plantains. We also bake our own delicious sourdough bread approximately once a week. For lunch, we gravitate towards hearty meals such as fragrant curries, soups, or plant-based patties, often served with handmade tortillas and a vibrant mix of salad greens from the garden.

While breakfast and lunch are communal, dinner is a more personal affair. Each evening, we have the freedom to explore our own culinary preferences - whether that’s experimenting with a new recipe or preparing a comforting favourite. It’s a time for reflection and creativity, a quiet end to a day spent connected to the land and each other.

By Alberte Bech Elholm