Category: Blogi (page 1 of 8)

Talven satokassiesimerkkejä

Kesäkaudella satokassin antimet kattavat koko ravintopyramidin. (Eläinkunnan tuotteita se ei sisällä silloinkaan, vaan proteiinit ovat laadukkainta mahdollista kasviproteiinia: papuja, herneitä, falafeleja ja seitania.) Talvella satokassin antimet kattavat ravintopyramidin perustan: täysjyväviljat kuten puurohiutaleet, riisin tapaan käytettävät suurimot, kaurajugurttia, tilan vanhaan juureen käsin leivotut leivät, jauhot ja vaihtelevat muut herkut.

Proteiineina laadukkaita kasviproteiineja: härkäpapuja ja herneitä, kokonaisina ja rouheina, sekä niistä itse valmistamiamme herkullisia ja terveellisiä valmisruokia kuten hernefalafeleja, seitania.

Mukana toisinaan myös tuoreita herkkuja ekologisesta kasvihuoneestamme, sekä hampunsiemeniä tai vaikkapa viime kesänä pakastettuja luomumarjojamme.

Esimerkki talven satokassista. Näitä saa siis kuukaudessa noin 4 settiä yhteishintaan 120 €.

Oma Maa Jäsenkirje 12/2018 : At the end of a beautiful Oma Maa year : up with ecology and democracy (and all the possibilities Oma Maa offers)!

Hi dear all,

December greetings!

This Newsletter is written during a time in which many fold environmental and societal concerns are speaking up. Quite often the discussion is being framed as being between consumer choice and big policies, and it is pointed to the fact that it is the latter that truly matters. There is another way to look at this which entails an acknowledgement of the need to work towards a profound democratisation, implying (cultural) change in the way we lead our daily lives, which will have to become a backbone of the answer. And in this context, and we talked about this also during our wonderful membership dinner at the end of November (see more below), it is truly enthusing that our coop Oma Maa as a whole offers/can come to offer, different bridges for us, possibilities, to be changing some of the immediate around us, as in/extensive as basically we ourselves want to engage in.

Our November bags continued to see Oma Maa carrots, nauris, lanttu, and punajuuri in them (These previous newsletters will be informative for you who joined only recently).

In the greenhouse the growing of our new round of asian leaves, mangoldi, spinach and pak choi unfortunately got slowed down, as we remained struggling with mice and rats, but also with the heating which was not working properly – the oven broke and needed replacement of a part and repairing. Now the oven is repaired and we are as back on track as we can be with our new plants. This week our first Mangoldi which has had a bit a bumpy ride in these circumstances will not be handed to you in the foodbags, but in the planned pelmenit for the coming week foodbags!


In November, to name but a few things, we started making posts for the foodforest fence, cleaned and stored machinery for winter, fixed and sealed the greenhouse, and made firewood for the heating of the greenhouse. Also  there was the inventory of seeds, more penkkit prepared and planted, and some more lamps added.

In November we also addressed in a few steps where we are standing with our chickens, i.e. with our egg orders. Throughout the year the number of chickens on the farm goes through a cycle relating to Lassila farm also seeing a coming and going of summer chickens. We as Oma Maa coop then again have our own fluctuation in demand. Typically there is then more demand for eggs in the summer then in the winter and as such this flow needs to somehow be organically dealt with. Assessing the situation, we have now also taken up yet another possibility category in the pricing of our eggs. If someone has a foodbagg share, but not an egg share, one can order eggs with the same seasonal commitment as with the foodbags, at the price of 40 euro / 2 kennot per week (if the available amount of eggs allows this).

@the Farm

November started off with a great Kekri celebration – we worked together and took all our oma maa’s givings out of the ground! We prepared and ate a wonderful meal together still outside at the tables under the apple trees, watched the skies being lit up by a high kokko and had a sauna.

A last smaller but important mansikka weeding talkoot also still took place November (the more the beautiful our strawberries will be next year!) – and of course at the farm at large winter preparations came in full swing.

@the Kahvila, our second member dinner 23.11 <3

At the Kahvila then that same wonderfulness from the farm continued to the city during our second amazing jäsendinner, during which our cooks (and farmers) Jukka and Jan once again prepared a three-course menu entirely made out of ingredients from the farm.

During the eve we heard on how Oma Maa was doing, including besides on all the so much good what has happened this year also on our challenges – we remain having a real need to be higher the amount of bag orders – as also on the fantastic possibilities Oma Maa already does and can come to offer, as we started this newsletter off with.

And we heard from Jan and Jukka who took part from 9-11 November in the gathering of European Community-Supported Agriculture movements in Thessaloniki, Greece, for their 4th European Meeting. To name a few of the points that came up during their relating and the discussion that followed : Meetings like this serve to empower on a personal and movement building level, with both processes being important for our common objectives at large. And when comparing this meeting to the previous CSA meeting Oma Maa also participated in, one difference is how the Urgenci network is trying to gather more resources from its members to fund international co-action.

In line with also discussions in Oma Maa, the issue of packaging came up a lot in Greece, not only from the perspective of a critique of the use of plastic, but also from the perspective of how we as a coop should consider more the possibilities to do things, including packaging, really different from how they are done on the market – i.e. according to our own values and (informed) standards. This is a possible theme we could be exploring more together during our next membership & friends – dinner which is set for the beginning of February 2019! Last but not least, when looking at the CSA scene in Europe, Oma Maa without a doubt belongs to the most elaborate and further going proposals in terms of the systemic change it seeks and the commitment it thus demands, thumbs up were given for this also in Greece!:)

We are thanking everyone who was with this eve, they were beautiful and mutually strengthening, and as announced then, the contributions given for the dinner will be supporting the making of a traditional fence around the edible forest.

Still about our already much applauded dinners @Kaarlenkatu, the idea is next year to continue with our membership dinners at least once a month. In addition, Oma Maa@Kaarlenaktu 15 will be opening up for public pre-reserved dinners. 

Towards a New Year ..!

For the December month we are now at 51 bag orders, and are again happy with a few more people who have joined as full coop members, as well as with the eight new (try-out) members that responded to the possibility to receive an Oma Maa Joulukassi special – Welcome! And we on the farm are excited about the bag content we are currently preparing for you in the two still upcoming bag weeks (whilst reminding that next week (week 50) is a normal pick up week, whereas the week after that (week 51) it will be so that everyone will be picking up a bag either on Tuesday or Thursday, as we will have no bags made in the last week of the year). Welcome that week to stay on a bit during satojako for some Oma Maa Glöggi!

Week 52 (2018) and Week 1 (2019) gives then time for all of us to be able to take a break, reflect and not in the least also develop thoughts also on paper for different other activities ‘beyond’ food we want to develop as a coop.

As you will have noted, we have opened the orders for the winterbags!, which will be smaller and consist mostly of processed and dry products, and thus cost less (120 euros a month). As we wrote already in the previous newsletter, aim is to develop the processed products so new products are to be expected in addition to the familiar falafels, seitan and yoghurt. There will also be greenhouse greens in the bag and our collected berries are in the freezer to be shared, as well as to make ready products from. In addition we will be experimenting with the cultivation of mushrooms (oyster mushrooms).

So, another repeat:), a lot of development of our foodbags will be upcoming this winter and made possible by your ordering of the bag!

***

A few more dates :

Welcome to join for talkoot during any weekday at the farm or any pick-up day at the cafe!

You can sign up to work at the farm or in the cafe on pick-up days as well as offer or find a ride to and from the farm via the talkoot form.

Read also again the complete overview of our talkoot workings.

Ruby, Jan, Mikael & Ulla

Satokassi ti 13.11.

Ilmasto muuttuu. Siksi ruokajärjestelmänkin on muututtava ja pian. Hienoa, että olet mukana muutoksessa!

Päivän satokassin antimet ja reseptit herkkuihin linkkien takana:

Piparjuuri on mahtava mauste
Piparjuurta ei voi syödä kuten muita juureksia, sillä se on mauste ja sitä käytetään vain vähän kerrallaan: Piparjuuri sisältää kirpeää sinappiöljyä. Piparjuuri säilyy jääkaapissa kelmuun käärittynä hyvin jopa kuukausia, pikelöitynä vielä paremmin.

Piparjuurikastike >>
Pikkelöity piparjuuri >>

Järjestäkää eettiset lähiluomu-pikkujoulut?

Kuva: Gentle Adventure

 

Ruokaosuuskunta Oma Maa tarjoaa Kallion tilausravintolassaan herkutteluun keskittyviä pikkujouluja. 

Tarjoilemme illallisen osuuskunnan itse viljelemistä luomuraaka-aineista (max 25 hlö) Oma Maan ravintolassa, osoitteeessa Kaarlenkatu 15, Kallio. Halutessanne voimme myös kertoa osuuskunnan toiminnasta: siitä kuinka koetamme muuttaa ruokajärjestelmää kestäväksi.

Kysy lisää tai pyydä tarjous: ulla.kirsikka@gmail.com

– – –

Organising an organic and ethical little christmas?

Oma Maa food coop is offering the possibility for you to hold an ethical pikkujoulut at our warm restaurant space. A dinner entirely made out of the cooperative’s ingredients cultivated at the farm. Oma Maa restaurant space on Kaarlenkatu 15 (max 25 persons). If wanted, we can also tell you more about our coop, about how we see the changing of our food system into something more sustainable.

Welcome to ask for more information and for an offer from our side! : ulla.kirsikka@gmail.com

Tilaa ekologiset jouluherkut

Vietetään ilmastokestävä joulu! Jätetään ylikuluttaminen sikseen nyt heti, myös ruuan osalta. Eettiset herkut joulupöytään saa kokeilemalla Oma Maan ruokajäsenyyttä joulukuun ajan.

Oma Maassa viljelemme ja valmistamme itse herkullista ruokaa, ekologisesti. Ruokajärjestelmä on muutettava kestäväksi! Joulukuun vegaaniset satokassit sisältävät perinteisten ruokien lisäksi tulevaisuuden jouluherkkuja.

Tule mukaan muutokseen: Tilaa joulukuun satokassit 

#puolitetaanhiilijalanjälki #ekojoulu #fennovegaanijoulu #olesemuutos #ruokajärjestelmäkestäväksi #foodsovereigntynow #ruokaosuuskunta #powertothepeople

Oma Maa Jäsenkirje 11/2018 : traditional and future food Oma Maa treats for Xmas!

November greetings!

 

Our October farming brought a rainbow in our foodbags

These previous newsletters will be informative for you who joined only recently.

October brought an abundant month of Oma Maa carrots, nauris, lanttu, and punajuuri –  some roots very huge, but also many tasty baby roots, and with it – as our farmer Joel Bird put it – a rainbow in our foodbags.

In the greenhouse our cucumber and tomato season came for a moment to an end, whilst a lot of planting started up again: asian leaves, mangoldi, spinach, pak choi etc. upcoming in our bags very soon! At the same time we had some drawback in the greenhouse caused by among other things mice eating our produce. We are actively doing our best to control such factors and get our new plants doing well!

New in the bags were hemp seeds from our second farm in the coop, Kaukon tila. And as mentioned also further on in this newsletter,  some first hemp products were experimented with during our October dinner.

In the October bags, we also had a nice combination of local products, local methods but global tastes Oma Maa wants to experiment further in, as our bags had seitan tortilla and an excellent much complimented Salsa Verde from our own tomatillos.

@the Farm

Some 30 people participated in October on a beautiful autumn-ish weekend during the Sadonkorjuutalkoot ja ruokametsäkävely”. The turnout was wonderful, to show and share on all the doings with our members and to collectively also get a good amount of work done! Everyone was commenting how such a day can make such a difference in getting the things done. All our hands put together make the load light!

@the Kahvila – Next Dinner 23.11., do sign up now!

We had a fantastic dinner on 26.11. at the Kahvila on Kaarlenkatu. Our cooks (and farmers) Jukka and Jan prepared a three-course menu entirely made out of ingredients from the farm, which included this time among others a new experimentation with the making of Hemptofu. The goal for this dinner, in addition to an enjoyable evening, was to gain practice for everyone and to get feedback about the food and the overall experience. Following the delicious meal, we had a good round of discussions about our coop, see this little note on the things we will be collectively taking forward.

And a next dinner is already set for 23.11., under the theme of Oma Maa as a part of international (food and land) movements. It is great that our farmers Jan and Jukka are taking part on 9-11 November 2018 in the gathering of European Community-Supported Agriculture movements in Thessaloniki, Greece, for their 4th European Meeting – and will be telling more on this over dessert on 23.11. – do sign up to jasenet@omamaa.fi!

 

More Coop members & December’s Oma Maa Xmas (try-out) bag!

For the November month we are now at 55 bag orders, and whilst this means we are at a bit less bag order, we are very happy a few people have joined as full coop members, as well as that four new try-out members joined us for November, welcome!

In December our foodbags will see Oma Maa end of the year season treats, both traditional as well as foods of the future! This is how Oma Maa is wanting to develop its food: locally grown ingredients, traditional methods, yet also this combined with global practices and tastes. As December marks also the end of our summer season bags, we decided to now offer a one month whole bag try-out period for December, meaning three larger than normal bags (due to the last week and beginning of next year’s week being a break in production). Do spread this word to friends and acquaintances, that there is this possibility to bring ethical food products to all of our xmas and end of the Season celebration tables! Ordering happens via this form! (and if you are already getting your bag, you of course don’t need to do anything)

As already notified of, we will commence with our winterbag season in week 2 of 2019.

We requested your comments on the “Summer-winter season switch and 2019 bag ordering arrangements”, and we got a few replies from you writing that the arrangements seem good! (See our e-mail to you on 30.10.2018) So we will be proceeding as such.

We will soon be opening the orders for the winterbags, which will be smaller and consist mostly of processed and dry products, and thus cost less (120 euros a month). As we wrote also in the email, the aim is, however, to develop the processed products so new products are to be expected in addition to the familiar falafels, seitan and yoghurt. There will also be greenhouse greens in the bag and our collected berries are in the freezer to be shared, as well as to make ready products from. In addition we will be experimenting with the cultivation of mushrooms (oyster mushrooms).

So a lot of development of our foodbags will be upcoming this winter and made possible by your ordering of the bag!

***

A few more dates :

Welcome to join for talkoot during any weekday at the farm or any pick-up day at the cafe!

You can sign up to work at the farm or in the cafe on pick-up days as well as offer or find a ride to and from the farm via the talkoot form.

Read also again the complete overview of our talkoot workings.

And our next open board meeting will be at the cafe on Tuesday November 20th at 7:15pm and is open to all members. The agenda for the meetings is always updated to this document

 

Ruby, Jan, Mikael & Ulla

Satokassi 1.11.

Satokassin sisältö voi hieman vaihdella tiistaina ja torstaina, mutta ovat noin suunnilleen samat.

Torstain satokassissa:
– täysjyvävehnä-ruisleipä, leivotu tilan vanhaan juureen (ilman hiivaa siis)
– perunat, resepti-ideoita >>
– porkkanat
– lantut, resepti-ideoita >>
– kaurahelmi, resepti-ideoita >>
– kasvispihvit, paista pannulla
– seitansuikaleet (puolivalmiste, paista pannulla runsaassa öljyssä),  resepti-ideoita >>
Perusraaka-aineiden reseptit >>  (kuten viljojen käyttö eri muodoissaan)

 

Satokassi ti 23.10. & to 25.10.

Tiistain satokassiin sattui tällaiset asiat!

Torstain satokassi

Satokassissa tiistaina ja torstaina:
ruisjauho, Resepti-idea: Rukiinen pizzapohja >>
ruis-vehnäleipä
peruna, Resepti-idea: Krossatut potut >>
lanttu, Resepti-ideoita >>
porkkana
maa-artisokka, Resepti-ideoita >>
kaurajugurtti, Resepti-ideoita >>
omenahillo
falafel
salsa verde, Resepti-idea: Tortillat >>
nippu mangoldia ja persiljaa

Torstain satokassi:
Ruis/vehnäleipä
Vehnä/hamppusämpylöitä.
Kaurajogurtti
Falafel
Ruisjauho
Peruna
Maa-artisokka
Porkkana
Lanttu
Nauris
Raitajuuri
Omenahillo
Salsa verde

Viikon satokassi resepteineen

Satokassissa oli tällä viikolla:

Tilan vanhaan juureen leivottu ruis-vehnäleipä
Kaurajugurtti, resepti-ideoita >>
Falafel (syö sellaisenaan tai lämmitä)
Puolikarkea vehnäjauho, resepti-idea: seitanpihvit >>
Maa-artisokka, resepti-idea: paistetut maa-artisokat >>
Perunat, resepti-ideoita >>
Lanttu/nauris/raitajuuri, resepti-ideoita >>
Omenat
Mangoldi & Lehtikaali, resepti-idea: vegaaninen quiche >>
Persilja
Porkkana

Viikon satokassi + reseptit

Satokassissa tänään ruisleipä (leivottu vehnäjuureen), kaurajugurtti, seitantortillat, salsa verde (salsa verde on valmistettu harvinaisista itse kasvatetuista luomu-tomatilloista ja on siksi niin hyvää ja arvokasta), peruna, juurespussi (porkkana, punajuuri, raitajuuri, nauris, lanttu), ohrasuurimo tai vehnäriisi sekä ruishiutale.

Reseptivinkit
Emme tee uusia reseptejä joka viikolle, reseptejä kun on netti täynnä. Mutta keräämme joka viikko tähän ainakin nämä perusreseptit sen mukaan, mitä aineksia satokassissa on, jotta täältä saa hyvät ja helpot reseptit aina etsimättä.

Juurekset:
Laiskan kokin tyylikkäimmät uunijuurekset >>
Juuresmuussia ja papuja >>

Ohrasuurimo & Vehnäriisi:
Ohratto (eli lähiluomuversio risotosta) >>
Omenauunipuuro >>
Lue lisää perusraaka-aineistamme >> (Jos et esim. muista mikä vehnäriisi on ja miksi se on terveellistä ja hyvää! Tai miten suurimot toimivat.)

Ruishiutale:
Aamupuuro >>

Kaurajugurtti:
Kaurajugurtin käyttö ruuanlaitossa >>
(Voi syödä myös sellaisenaan)

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