Kirjoittajalta omamaafi (page 1 of 28)

Oma maa Newsletter 1/2020: Setting many wheels in motion again 

With these February greetings, we are picking up the thread of our monthly newsletter writing again, and commence by saying that Oma maa started off the new year well!

The last week of last year, and the first week of this year brought a well deserved production break of two weeks, after 50 weeks of production in 2019. Our first foodbags were handed out again in the second week of January, and in the following three weeks. As January had five weeks, there was no need to compensate for the first week lack of foodbags.

Setting many wheels in motion again 

In January we cleaned up, organized and repaired a lot in our Rannankoukku kitchen. Our dryer was fixed by member Joonas, and got new fans spinning around their axes, making it possible for us to dry for instance our fava beans again, and then following make fava bean groats (härkäpapurouhe) as has already been figuring in the first foodbags of this year. The new central screw for our pasta machine finally arrived from Italy and the first whole grain spelt pasta has found its way into our food bags. The meat mill got its necessary spare parts, which means we can now much easier grind different produce (and we used it already for the making of our potato-fava bean patties). The cooler, which we use for example to cool our yogurt, got a new fan and is also again supporting our kitchen production.

This means that nowadays in the kitchen you can find, behind the specific production for a certain bagday, at the same time ongoing also the putting to soak, steaming, drying/grinding of different beans and pasta so that we can come to have a stock of different items for our food bags. A strong eye is of course also kept on energy use, making a maximum use of any heat generated. All in all it requires us getting a grip on a number of additional routines, and a new document has been added to the ‘Oma maa docs’ folder: Rannankoukku calendar.

Organising, organising 

And we are getting an increasing amount of shared docs in drive organising our work on the farm, accompanying our increased capacity to be planning on different fronts. One of the things this is concretely expressed in is the shift in February towards biweekly food bag content and recipe emails.

In the emails we are reminding that every month the food bags will contain about: 1 kg groats (ryynit), 1,5 kg flakes (hiutale), 1kg flour (jauho), 1kg pasta, 500 g bulgur, and 1 kg fava beans groats (härkäpapurouhe). Also whole beans and peas will find their way from time to time to the bags. Of course there can and will occur variations in this pattern! Due to for instance issues with the mill, or if a machine runs into problems (may the latter however not happen for long!:)). But, this is the intention.

New is also that we will be having in the first two weeks of the month a certain ready made product in the bag, for which we then will give out only the raw ingredients in the last two weeks of the month, and of course the recipe as to how to proceed!

We hope the information regarding the foodbags coming out earlier, as well as the additional pedagogical element in the bag will be perceived as useful – all feedback is most welcome.

But organising and planning happened certainly also outside of our kitchen, and one other excel sheet worked on was that regarding our seeds, an updating of the existing database in Latin and Finnish. Slowly but surely we will move more into the greenhouse, and setting up the places for our seedlings. First to be sowed will be longer growing time requiring plants as tomatoes and chili’s.

Also, farmers will be having access to a program usable from one’s phone, in which all planting on Oma maa lands will be charted. In this matter we will all be able to keep track of what’s happening where, what is needed where and when, etc.

Here we soon go again … wishing well! 🙂

Coop Day I

On the 18th of January we had our first Coop Day of the year! With some 20 coop members including farmers, board members and food members we talked about the economy of our coop, our democracy, as well as our farming and food bags – including Oma maa’s contribution to CO2 sequestration as well as biodiversity upkeep.

Our report of the day is still forthcoming, but one thing we can put out already and which is related to the development of our co-learning & democracy, is the idea that this year we will aim at four Coopdays. Following this first one, which we could see for the future as a first Coopday of the year with varying development points, the second one would be the annual meeting possibly in May. A third Coopday would then follow possibly in August, organised by the board, looking for instance at Oma Maa project applications. The fourth Coopday would be then around November, and would concern among other the evaluation of the farmers and food members as to how the season went, as well as the first reflections regarding plans for the first year, concerning farming and food bags.

On the 19th of January, some of us were back in Kaarlenkatu, then for the continuation of the founding meeting of Kumppanuusmaatalous ry. Established in May 2019, the association is taking its next steps to come to its rules, plan of action for this year, and the budget. Synergy in this is already happening with the project “Kumppanuusmaataloudella kestävyyttä, kilpailukykyä ja maatalouden arvostusta” (KUMAKKA-hanke) of the Helsinki Ruralia institute, and a next meeting, which will both be taken further the association as well as the Ruralia institute project, is on 22.2, and will include a talkoot by the participants on Lassila farm.

Oma maa was also invited to present last Thursday at the Night of Ideas of the French Institute, in a session entitled Live to Eat / Eat to Live. The conversants came from a diverse background, among other from the Ministry of agriculture, LUKE (Finnish centre for natural resources), and INREA, France’s new National Research Institute for Agriculture, Food and Environment, and as such the discussion was a good moment exchange as well as an opportunity to contribute with Oma maa’s envisioning on among other how change is to happen.

Besides these events, January also brought already a good amount of contact taking to Oma maa to come learn and work together, which is wonderful! Oma maa has several producer members working on a daily basis, several active food members carrying to varying extent different Oma maa tasks forward, and in addition to this Oma maa welcomes others to join for the co-learning and production. The latter is happening absolutely in order to strengthen Oma maa and the diversity of work we want to carry out, but also as the fulfilling of the mandate it has given itself: seeking societal change through the engagement of people with their food system.

And on that note – welcome to everyone to visit at the farm! Or then during our next Farmdining dinner on 7.2! Jan and Henni will be in the kitchen, we will be telling and updating on Oma maa, whilst Tuuli will be telling more about EU agricultural policy and subsidies. Welcome! Also to bring interested friends along. Our food bag order for February is at 62, more fit (and needed):)

Ruby & Oma maa crew

Utopian Practice

When the Utopia is not the dream but the practice

Not so long ago I ran via Michel Bauwens into this writing by Will Davies, “This is not all there is : Thinking utopias in ideas and practices,” and it hit home. Davies writes about how the idea of Utopia has logically resurfaced in recent times amidst our current concerns with regards to Life’s future (the latter my own words). However, as Davies describes, Utopian thinking of a better life will not automatically enthuse people to believe and act that else is possible, but might actually only add to feelings of disappointment with the present, of disappointment with all that failed. But, Utopian thinking does become politically energising, liberating, when liberty is understood as an autonomy which is not introspective but compatable with ethical duties and fulfilling work. Utopia will be empowering when it is not a ‘dream of escape,’ but a Utopian practice, ‘giving form to an imagined future, to be used to explore alternatives’. This for me is a fantastic way to understand what Oma maa is (also) about. A Utopian practice.

The Utopia

A year ago I wrote this writing Meidän Oma maa (Our Own Land), taking us towards something new, which among other explored the link between ecology and radical democracy. In his writing on the ecology of Cornelius Costariadis, Yavor Tarinski connects the dots as to how fundamental that link is (and I have patched the following freely together from Yavor’s writing):

Ecology is political. Ecology cannot be scientific, since science is not about setting limits before its goals but about discovering ways of achieving them. If scientific research cannot determine with certainty whether something harms the environment irreversibly, then precautionary limitations should be established with a political, direct-democratic process. Ecology is then part of wider revolutionary project, that of direct democracy, which directly challenges the contemporary institutional order. In the matter of our common future all of the social collectivity should have a say. Everybody should be asked whether they want to saw off the branch of the tree they are currently sitting on.

In the beginning of the “Meidän Oma Maa” text, this link between ecology and radical democracy is set out in what we could call Oma maa Utopia:

Food is a core societal thing. Food is first of all what joins all of us. And in whose hands the control of our food system is, including of course water, in those hands the control of society lies. In other words, people can more govern their own lives, if food (the food system) is in their control. In that sense, all efforts done to get food back under the control of people is very important for the development of society, and only by addressing this, we can change our society into being more just and fair. “ as our Oma Maa farmer Jukka Lassila put it in a wonderful interview with Jukka Peltokoski for KSL.

I add here, what has been for me a useful rephrasing of that Utopia: Food, and for that matter other issues we consider core change makers as energy in light of issues of concern as climate change, are systemic change makers IF AND WHEN their systems are in the hands of people. Or in other words, Food is a systemic change maker leading to a more healthy and socially and ecologically just society, when its production, distribution and consumption are in the hands of people. Which then is so fundamentally pointing towards the fact that Systemic change is to be rooted in peoples processes around daily needs.

The Practice: co-producing our food system the whole year around

All the core things written out in “Meidän Oma maa,” continued also this year. Come foodbags, come farm dining dinners, come adminstration and governance, Oma maa kept it well up in 2019. We recently summed up the overall sentiment with regards to our foodbags as being “increased satisfaction compared to 2018, resulting from a better harvest, as well as from an increased capacity of the core team on the farm and the cooperative at large”.

Even more perhaps then in previous years, in the summer of 2019 a good number of coop members came out to the farm for the picking and gathering of produce. Several weeks even a second car drove up from Helsinki for the mornings. Also during the weeks that core team members were away, there were co-producing responsible hands available. Via an excel sheet some sort of self-organised organisation was experimented with, whilst this also happened via whatsapp and facebook – this all certainly with room for improvement, but in any case, food bags and kitchen tables were filled with great produce.

In fact, throughout the year a good number of others have been joining for periods on a daily basis on the farm and in the kitchen, resulting in core team’s hands being able to be freed to keep up other activities, which is necessary to keep also the continuous processes going. We tackled new things too, and started a vineyard! We became better at using each other’s experiences, and different people also learned to do different things independently.

This all is central to appreciate how it is possible that Oma Maa as a CSA produces foodbags for its (try out) members all year around. Foodbags which next to customary home grown and made products as bread and seitan /falafel (but also not so customary as forinstance hempbutter from our hempseeds or salsa verde from our tomatillos)  saw an abundance of produce like berries, beans, squash, root vegetables and tomatoes (all produce which then at the end of the season got dried, frozen or fermented for the winterseason), whilst at the same time we know that for next year we want to be able to offer yet more cabbage, herbs, cucumber, melons, and garlic. Also different forms of cooperation continued to be developed this season. Beyond the already existing cooperation of Oma Maa cooperative members Lassilan tila and Kaukon tila, and with local farmers around, in the last  months we have been trading different produce with Stadin Puutarhuri in Helsinki.

We also identified two major challenges to our Utopian practice. The first one is the financial. Whilst our food bag ordering (try out) membership in its totality is on the rise (for this January we have some 20 more every week bag orders then last years January!) , it is not enough to be seeing to all necessary investments, nor for salaries for everyone (whilst different food compensation and housing arrangements on the farm for some do exist). One of our core team members saw himself forced to step out last summer, which had its own implications. The pressure remains on for the others, and therefore too, next year’s Utopian practice will not be any easier the struggle.

The second challenge relates to our collective need for more education. I have come to understand this as relating both to our core team, as well as to our cooperative membership at large. We are wanting to strengthen our process of the passing on of skills to each other, whilst we identify any needs for external formal education. As to our cooperative membership at large, the collective practising of democracy is not possible without the collective strengthening of our co-learning around our common issues, our commons, including for instance learning on local ecosystems and species, making also for understanding regarding our farming plans. In a meeting soon to follow in January, we are in fact wanting to establish a more organic calendar of learning, discussion and decision making concerning all the areas of our coop – Ecology not without democracy, including knowledge production.

The Imagining

The above is mainly an account of the (amount of the) peoples hands engaging with their food system, which is nevertheless of course a core starting point for the Utopian practice discussed.

Yet another level would be to start to look at what this means for the involved. How is their involvement with Oma maa having an impact on their lives (in the last years linked to tekst I tell a bit of what the impact has been on mine), on their families, on their communities, on society? Not only of the growing, farming and caring, of the foodbags, but also of the developing farmdining restaurant as well as of the developing plans for an educational program. We can imagine that as time goes by, in a multitude of ways involvement with Oma maa’s (in themselves evolving) practices can lead to more physical and mental health, to more social justice, to more ecological wellbeing.

Taking a few steps forward, one could yet further imagine a future in which perhaps shorter working weeks, complementary currencies, basic income (or perhaps even a mechanism coupling all of the mentioned) could be bringing forth that many more people could be involved with a process as Oma maa, leading to not only more novel practices, but also to the strengthening and potentially interconnecting of yet other Utopian practices of peoples process around daily needs.

After a year of climate strikes and gathering also in our Northern corners, the angle that systemic change is to be anchored in peoples processes around daily needs, profoundly connecting ecology and democracy, is not yet figuring in our discussions nor in our calls for action. This tekst is an invitation to consider the potential Utopian real outcome if it would be. Oma maa for one welcomes on board!

Ruby van der Wekken

Community supported agriculture upkeeping biodiversity

Jocelyn Parot, general secretary of the Urgenci international community supported agriculture (CSA) network, came to visit with Oma Maa on Lassila farm in the beginning of this month. It was in January 2011 that Jocelyn presented in Helsinki about CSA workings in France, and that his visit gave impetus to the development of CSA workings in Finland.  Jocelyn told that he believes the number of CSA initiatives in Europe keeps rising, and that Urgenci wants to carry out a next census in 2020 to get up to date on the numbers.

This development is certainly not without its challenges. Whilst the CSA mode of organising can certainly help a farmer to achieve sustainability, different particularities might make sustainability nevertheless a challenge for many CSA’s. Whilst today there is more demand for organic products, a CSA is about the engaging in a deeper process of change, and this can be felt as challenging for people to join on to.

The Urgenci network is at the moment putting a focus on biodiversity, and via interviews with its members wants to address the question whether a CSA in fact is a system which supports and promotes biodiversity. Since a CSA does not operate according to market demands, but allows for decision making regarding planting between a farmer and other cooperative members, in principle more diversity of growing can take place.

Our farmer Jukka Lassila agreed that indeed as a CSA, Oma Maa can have the possibility to be experimenting, meaning diversify its planting more than what otherwise would be the case. But then the question arises, do we always understand what biodiversity upkeep entails and includes? Why are there for instance cows on a farm, when the farm is not into dairy or meat production? On Lassila farm there are four cows, which in the summer season graze in front of Tuusula lake. In this area there is no food production, because the area floods. In the past, the area has been serving as grazing lands, and there was a lot of diversity. But when no more cows were held in the area, the diversity of the area clearly diminished. Now, after the re-introduction of grazing cows in the area, there is a clear comeback of diversity. The issue of animals on a farm is at large an important question.  Jukka explained that it is not an issue in any way of maximizing the amount of animals on a farm. The issue is one of determining what is the maximum amount of cows or chickens that can be held with them eating what is not eaten by people. This is how to look at land and biodiversity.

Jocelyn also shared with us on the next larger upcoming meetings around food. The next larger international Urgenci CSA meetings will be taking place some time in May, 2021, in Spain. Before that, food networks will be present in Barcelona in June 2020, at the World Social Forum on Transformative Economies. Jocelyn also told of a CSA Hackathon in Freiberg, Germany, in November, where the development of software will be tackled, which will be helpful for (larger) CSA’s organization and governance. Even if not without challenges, the CSA movement is moving.

Ruby van der Wekken

Villiyrteistä saa metsän probiootteja

Luonnosta kerätty villiruoka on täynnä metsän probiootteja. Satokassissa on tänään nippu poimunlehteä, voikukanlehteä ja siankärsämönlehteä herkkupaloiksi leivän päälle tai falafelin oheen. Ne maistuvat hyvältä myös salaattina tai vaikkapa pitaleivän välissä kaupan yrttien sijaan.

Täydellinen vinaigrette tuo villiyrttien maut esiin. Voit myös sekoittaa villiyrtit vaikka kasvihuoneesta korjatun salaatin kera, jotta saat isomman annoksen. Pyöräytä koko komeus tässä kastikkeessa!

Tässäpä vielä yrtit tänään kerätessä kuvattuna, jos innostut keräämään lisää:

Poimunlehti
Siankärsämön lehti
Voikukan lehti. Tällaiset pyöreämpipäiset maistuvat paremmilta, kuin terävät, sahalaitaiset lehdet.

Viikon satokassi ja reseptit

Omasta leipomosta:
Hapanjuureen leivottu ruisleipä
Hapanjuureen leivottu vehnäleipä
Hernefalafel, lämmitä tai syö sellaisenaan
Kaurajogurtti, Reseptivinkki: Viljelijän lempikastike: Sekoita pannulla öljy, jugurtti, suola + haluamasi mauste, esim. valkosipuli tai piparjuuri, anna hieman sakeutua ja VALMIS! Kaurajugutti on osa terveellisiä hapanvalmisteitamme.
Metsäsienikeitto, lämmitys riittää

Omasta kasvihuoneesta:
Mangoldi ja pinaatti, huuhtele huolellisesti (Kaikkia kirvoja ei ole vielä saatu häädettyä, joskaan eivät ne vaarallisia ole.)
Reseptivinkki: Syö sellaisenaan tai kuullota pannulla osaksi ateriaa / piirasta / munakasta.

Omasta metsästä:
Maitohorsma, reseptivinkki:
Puutuneen osan varresta saat pois katkaisemalla varren siitä kohdasta mistä se luonnollisesti haluaa katketa. Ryöppää nopeasti 30-60 sekunnin ajan ajan tai kuullota horsmat pannulla rasvassa, lisää suola -> täydellistä! (Tai laita tämän jälkeen munakkaaseen, speltittoon, leivän päälle…) Jos keittää liian kauan, herkullinen maku katoaa.


Horsmasta huomioita:
Horsma ja nokkonen on helppo myös säilöä: Kasta 30 sekunniksi kiehuvaan veteen (eli ryöppää) ja pakasta. Maitohorsman lehdissä on saantisuosituksiin nähden merkittäviä määriä mm. ravintokuitua, fosforia, riboflaviinia, C- ja A-vitamiinia. Lisäksi kaikessa villinä metsässä kasvaneessa ruoassa on luonnon omia probiootteja – se on mahdollisimman kaukana teollisesti tuotetusta ruuasta.

Kerro kavereillekin miksi kannattaa olla mukana ekologisuuteen panostavassa CSA-ruokaosuuskunnassa!
Hyviä syitä ovat esimerkiksi:

1. Ilmastoahdistukseen auttaa vain toiminta.
2. Luonnon monimuotoisuuden tila on hälyttävällä tolalla.
3. Jokainen syö ruokaa.
4. Ruoantuotantoon liittyy hitosti ihmisoikeusriskejä.
5. Multa kynsien alla on terveellistä.

Aamu kirsikkatarhassa from Ruokaosuuskunta Oma maa on Vimeo.

Summer is coming! time to place your summer foodbag order now!

It has been some time since we shared news with you by way of a newsletter, with our last newsletter written in February. Perhaps it is fair to say that instead of newsletters a number of funding applications were written (for the making of a book, as well as for Oma Maa educational program – with further funding rounds being anticipated), whilst also a good number of other efforts were kept up in full gear towards our summer season.

During this spring on Lassilan tila we got all benches going in the greenhouse with an increasing amount of greens in our foodbags at regular intervals. At some point we commenced sowing in the smaller greenhouse, whilst in the last weeks a third greenhouse/seedling house was resurrected after it collapsed under snow. At the moment the sowing of a large variety of seeds, frequent watering and more seedling table making is in full swing constantly ongoing in all the three greenhouses. To name but a few things, at the moment different root vegetables like carrot, beet and parsnip, a variety of cabbages, pumpkins, tomatoes, cucumber, salad greens, radishes, onions, garlic and different herbs are all on their way shooting up, with much more to come.  On the surrounding land day-in-and-day-out a tractor can be heard spinning around with birds swarming around it preparing the grounds for the transfer of the seedlings, for which a new on foil transplanting machine has been acquired. Broad bean and potato seeds have already found their way into the ground. The same activities are ongoing in our second farm of the coop Kaukon tila concerning among other our forthcoming berry and hemp season.

During this spring we already harvested a variety of delicious roots as burdock and marsh woundwort as well as wildherbs, which ended up in our food bags, as well as during our beautiful monthly Farm Dining dinners for members and friends on Kaarlenkatu.  Our working with the roots and wild herbs will be further developed this year, with some fermentation already ongoing. Our aim is this year to yet grow, harvest and conserve a wider variety to be able to add yet a larger variety to our foodbags throughout the year.

Our Farm Dining dinners bringing forth besides delicious meals also delicious talks and conversations were also held for instance during the recent Finnish Social Forum, with different guests from close and afar. We will be continuing our monthly dinners for members and friends. A next member and friends dinner is planned for 14.6, while we are aiming at opening for the public for (first of all) Saturday brunches and dinners after summer.

And perhaps to mention last but not least – we founded (and soon registered) Kumpanuusmaatalous ry! Read here this new organisation’s first pressrelease, which currently has five Finnish CSA’s underwriting its objectives. Besides this also a first joint campaign has been set up.

Intertwined into the above story must be read the fact that several crucial moments in our process were made possible because of the coming together of a good number of our coop members, on and behind the scenes. Besides our farmers, several other coop members have also on a continuous basis put in considerable efforts for our coop. We have had wonderful talkoot days together, embodying a core envisioning of Oma Maa : All is Possible, Together. With this we also point to another core envisioning of Oma Maa which has remained to be brought to the forefront also in the last months: Food is a social and environmental change maker, IF in the hands of people.

The above is nothing but a brief overview of the things that happened in the last months and weeks. But hopefully it will be an encouragement for you to want to place your foodbag order for this summer. We are currently standing at a small 60 full bag orders – Our target to come to sustainable level enabling renumerations as well as further necessary investments remains a 100. For Oma Maa’s beautiful potential to further realize itself, we need you. Tervetuloa (taas) mukaan! (kiittos mentalminimalist for the below food of one of our recent winterfoodbags!)

Ruby, Jan, Ulla, Mikael

View this post on Instagram

My food routines are changing as I moved back to Finland. In Spain I bought most of my food – vegetables & fruits from the Tuesday market. Now I have an opportunity to rethink what to do and where to buy my food. 🌍 A great alternative seems to be Omamaa @luomuosuuskunta_omamaa, which is a food co-operative based on community-supported agriculture as well as ecologically and socially sustainable food production methods. Together as a community they produce a large variety of produce at their community farm, the Lassila family farm (established in 1697) in Tuusula, about 30 km from Helsinki. 🌍 The weekly harvest bags can be picked up at Omamaa's café, situated in the Kallio district in Helsinki, or straight from their farm in Tuusula. The amount of food in the bag varies depending on the time of the season and the level of harvest yields each year. This week's harvest bag contains falafel, oat joghurt, rye bread, ciapatta, nettle soup, fire weed and pearl barley. 🌍 Thanks to my lovely friend, I'm able to enjoy and get a first hand experience of these high quality products. ____________________ #organicfarming #omamaa #harvestbag #oatjoghurt #nettle #pearlbarley #ryebread #communitysupportedagriculture #sustainable #wastefree #mentalminimalism #natural #health #picoftheday #lowimpactmovement #sustainableliving #ecofriendly #consciousliving #decluttering #plantbased #organic #finland #suomi #lifestyle #food #instafood #instagood #fresh #foodpic #foodgasm

A post shared by Tanja Marjaana (@mentalminimalist) on

Satokassi 14.5.2019

Kassissa tänään:

Leipomosta
Hapanjuureen leivottu ruisleipä
Hapanjuureen leivottu vehnäleipä
Hernefalafel, Tarjoiluehdotus: Gourmet pyttipannu >>
Kaurajugurtti, Resepti-idea: Horsmapiirakka kaurapohjalla >>
Kaurahelmi TAI Spelttiryyni, Resepti-idea: Omenauunipuuro >>

Niityltä:
Maitohorsman versot, Resepti-idea: Poista mahdollinen puutunut juuri napsauttamalla horsma poikki alaosasta – se katkeaa parsan tavoin siitä kohtaa jossa puutunut juuri loppuu. Laita 5 minuutiksi kiehuvaan veteen, mausta rasvalla ja suolalla. Nautiskele! (Jos et ehdi syödä 2 päivässä, niin ryöppää vain nopeasti ja pakasta!)

Nokkoskeitto tuoreista nokkosista, Lämmitä ja nauti!

Kumppanuusmaatalous ry (CSA Finland) on perustettu. Tavoitteena muuttaa ruokajärjestelmää!

Lehdistötiedote 8.5.2019

Kumppanuusmaatalous ry (CSA Finland) on perustettu
Tavoitteena muuttaa ruokajärjestelmää!

Sunnuntaina 5.5.2019 perustettu uusi yhdistys Kumppanuusmaatalous ry – CSA Finland kehittää kumppanuusmaataloutta harjoittavien maatilojen yhteistyötä, tuo lisää näkyvyyttä sekä voimaannuttaa ekologisesti kestävämmän ja oikeudenmukaisemman ruokajärjestelmän parissa työskenteleviä toimijoita.

Yksi tällaisista maatiloista on tuusulalainen Lassilan tila, jossa toimii ruokaosuuskunta Oma Maa. “Osuuskuntamme toiminnalla haluamme tuoda esille, miten ruoan tuotanto-, jakelu- ja kulutuskäytäntöjä muuttamalla voimme vaikuttaa positiivisesti ympäristöön ja terveyteen sekä samanaikaisesti edistää oikeudenmukaisia yhteiskuntarakenteita. Perustamalla Kumppanuusmaatalous ry:n haluamme saada toiminnallemme lisää näkyvyyttä ja uusia toimijoita realisoimaan vaihtoehtoisen ruoantuotannon potentiaalia”, sanoo verkoston puheenjohtaja Ruby van der Wekken, Osuuskunta Tuusulan Oma Maasta.

Suomessa on tällä hetkellä 13 kumppanuusmaataloutta harjoittavaa toimijaa (Community Supported Agriculture, CSA), jotka toimivat hieman erilaisilla malleilla. Toimijoita yhdistää tahto tiivistää ruoan tuottajien ja loppukäyttäjien yhteistyötä kehittämällä yhteisöjä, jotka yhdessä jakavat sekä satokauden riskit että sen tuottamat hedelmät.

“Kumppanuusmaatalous ry:lllä tulee olemaan tärkeä rooli ymmärryksen lisääjänä, ja se tuo mukanaan merkittävän kulttuurisen muutoksen. Sen sijaan, että viljelijä menisi pankkiin lainahakemus kädessään, hän voi kumppanuusmaatilayhteisön kanssa yhdessä rahoittaa ja jakaa vastuun toiminnastaan. Meidän tulisi myös pystyä katsomaan ruoantuotantoa pidemmässä perspektiivissä, nykyisen kaupan harjoittaman kvartaaliajattelun sijaan, jotta voimme rakentaa syvempiä suhteita tuottajien ja ruoan käyttäjien välille”, toteaa Olli Repo Herttoniemen ruokaosuuskunnasta.

Perustamiskokouksen kutsujina olivat Herttoniemen ruokaosuuskunnan ja Osk. Tuusulan Oma Maan lisäksi: Lahden Ruokaosuuskunta, Kumppanuusviljelmä Juurikas (Jyväskylä) ja Rekolan Puutarha (Kangasala). Kumppanuusmaatalous ry tulee toimimaan osana kansainvälistä CSA Urgenci -verkostoa.

Perustamiskokouksessa oli edustusta seuraavista tahoista: Osuuskunta Oma Maa ja Kaupunkilaisten oma pelto, sekä Ehta Raha ja Ilmastovanhemmat

Lisätietoa:
Ruby van der Wekken, osuuskunta Tuusulan Oma Maa  
rubyvdwekken(@)gmail.com 
Oli Repo, Herttoniemen ruokaosuuskunta / kaupunkilaisten oma pelto
olirepo(@)gmail.com

Viikon satokassi 7.5.2019

Hapanjuureen leivottu ruisleipä
Hapanjuureen leivottu baquette (Jos kaikkea leipää ei tule syödyksi 5 päivän sisällä, laita molemmista puolikas tuoreena pakkaseen)
Seitan, reseptivinkki: Paista nopeasti pannulla ja syö vaikka leivän tai salaattiannoksen päällä. Tai kokkaa: Karjaton paisti >>
Nokkospesto tuoreesta, ryöpätystä nokkosesta (syö esim. keitetyn spagetin kera)
Piparjuuri, reseptivinkki: Pikkelöity piparjuuri >> / Piparjuurikastike >>
Horsman versot, reseptivinkki: Kuullotettua horsmaa>>
Siankärsämö-minttutee
Vehnäjauho, reseptivinkki: Pizzat >> 

Haluatko oppia luomuviljelyä?

Kiinnostaako maailman muuttaminen ekologisemmaksi?

Tule mukaan kehittämään ruokaosuuskuntamme toimintaa! Lassilan luomutilalla on jo 5-6 henkilöä töissä päivittäin.

Ruokaosuuskunta Oma Maa etsii lisää aktiiveja tuottamaan ruokaa ruokajäsenillemme kumppanuusmaatilallamme Lassilan tilalla Tuusulassa. Kokemus maatilan hommista on ehdottomasti plussaa, mutta yhtä tärkeää on oma motivaatio ja halu olla aktiivisesti mukana rakentamassa uudenlaista ruoantuotannon muotoa. Voimme tarjota loistavan ympäristön oppimiseen, mutta palkkaa emme voi maksaa. Sen sijaan täällä oppii permakulttuurista ja ekologisesta luomuviljelystä kaiken mahdollisen ja päivittäin mukana olevat saavat satokassin viikottain.

Lassilan tilalla viljellään noin 50 hehtaarilla vilja- ja valkuaiskasveja sekä vihanneksia. Lisäksi tilalla jatkojalostetaan tuotteita osuuskunnan ruokajäsenten satokasseihin: leivomme leipää, pussitamme jauhoja ja hiutaleita sekä valmistamme erilaisia kasvipohjaisia elintarvikkeita. Talvikaudella toiminta painottuu erityisesti jatkojalostukseen. Lisäksi tilalla voi päästä hoitamaan kanoja tai kehittämään kasvihuonetuotantoamme. Peltoviljely alkoi juuri, kun lumet sulivat.

Työkielinä suomi ja englanti.
Ota yhteyttä! Ulla.kirsikka@gmail.com

Maailma muuttuu kun sitä muutetaan!

 





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