Kategoria: Blogi (Page 1 of 13)

Oma maa 2020 satokausi self evaluation & feedback

Oma maa 2020 satokausi self evaluation & feedback 

Kekri on-line session 31.10.2020 (summary report)

Introduction : The session held is to be seen as part of a process. A next moment in this process will be the Coop day held in January 2021, during which there will be the presentation of Oma maa 2021 farming plan, as well as the drafts of Oma maa’s 2021 action plan & budget. Then too there will be the opportunity for comments, feedback and questions. The actual approval of the 2021 Oma maa Action plan & Budget will follow during the 2021 Annual Meeting, held around April.

During the Kekri on-line session attended by the farm crew and several food and board members, the farm told of its own self evaluation, as also put forward in the end a proposal for a “Oma maa Rapid Response network” to be formed in order to deal with the needs of next years peak season (see point 7). During the time for commenting and question we mainly talked about community building and learning (see point 8)

During the session we addressed :

1.The problems in the past that we wanted to address better this year

2. The year 2020 and what “the Corona effect” meant for Oma maa

3. What we were able to do this season

4. Our Seed sovereignty

5. Our foodbags

6. Farmdining

7. (Other) Development needs & a Proposal for an Oma maa Rapid Response network

8. Community supported Agriculture, Community building & Learning!

***

1.This year we wanted to address better the following problems of the past : 

A. A better covering irrigation system

B. Improved capacity to deal with weeding

C. A more permanent ground cover

In order to be earlier, and

– Enlarge the amount of fruit trees and berry bushes

– Enlarge the amount of peltovilejly & to diversify the farming

-> Enlarge our Polyculture

And to Increase our seed sovereignty

 

2. 2020 and “the Corona effect”

This spring we saw an increase in food bag orders, and thus resources. Also more people found their way to the farm, with some of them putting up tents and staying for longer periods. On the other hand, of course activities like our farm dining and community building at large, became more challenging.

 

3. What we then were able to do this season :

A. Extend our irrigation system

We put up an irrigation system taking in water from Tuusula lake, via an inbetween laying pond, and extending over different areas in the farm. However, the setting up of the system was delayed due to different problems (among other with the processing of our ordering from a small company), so therefore the system was not set up in time. So for instance for our red beet, fava beans, and onions the watering system came a bit too late.

But since we now have the core elements in place, we can put the system up earlier next year, as well as then see for any necessary enlargements.

This then facilitated that

–  we were able to plant more fruit trees, berry bushes, pumpkins

– the plants were more alive in the greenhouses (there were water supplying lines running to the greenhouse previously, however, as we had no water filter on it, the pipes running through the greenhouse had gotten clogged)

– The plants fared better on the fields

Also, we planted a part of our root veggies in the autumn, so they got moisture in the spring.

B. To be on top of weeding needs, we put more attention to the seedling pre-growing, and developed our own compost for that. 

 The weeding need is the most acute when seedlings are small. So if we grow our seedlings bigger in our nursery before planting them, we are making sure we are not challenged by weeding needs we can not live up to.

We for the first time made biochar. However, the biochar pieces should have been smaller. The parts were too large, making the char not always compatible with the planting machine. But this was our first year of biochar making, and we learned.

We also improved and enlarged our tunnel spaces to host more seedlings.

We tried for the first time a soil blocker machine, making soil blocks. It resulted in the  moisture level of the blocks being better. A problem with the cups was that they dried out a lot (See also this blogpost “Our land, our soil”).

We then this year also got a second leg for our planting machine. This enabled us to renew the strawberries at a good pace. Beans, fava beans and onions were also able to be planted with the planting machine. We however did have problems with fitting the size of the blocks to the planting machine, this is to be improved for next year.

All in all, there are different things to improve with regards to our seedlings for next year, we should also yet again try to be earlier next year .., however :

-> We were able to grow more seedlings

-> Due to the infrastructure improvements, the circulation and spacing, the timing of different plantings will be better in the future.

So for instance our tomatoes in the new tunnel got a disease,  but also, since we got the tunnel late (the tunnel was bought when Corona gave us a rise in bag orders..)  we were also then late with the tomatoes. At the moment however a nice amount of those tomatoes has been ripping in ranankouko, and is being dried to make sun dried tomatoes!

On Kaukon tila, the weeding remained a larger problem and needs to be improved. However also there, the weeding fared better than previous year.

 C. We increased our ground cover

but also here there is still room for improvement.

Peltoviljely / The farming on the fields : Oma maa had two interns with this summer, Ahmed and Jutta, who were able to be alongside Jukka on the tractors. This meant we were able to enlarge the farming part more, and in its totality the harvest has been larger and more diverse than last year.

There is however no grand harvest to be expected of anything, as there was considerable drought in the beginning of summer (and as such the customary cooperation with other local small farms from which a part of our grains come will continue also throughout the next year).

Even if no grand harvest, If thinking of things in terms of carbon sequestration and nutrients : All that wanted to be put into each land part (lohko) was planted, so we can be concluding that on the whole carbon sequestration was improved with regards to previous years. In every lohko, a minimum of two, up to six varieties were planted!

 

4. Our Seed Sovereignty, we worked (a lot )more on that this year. We also got some new varieties that now have only a smaller yield, but of which we are saving the seeds in order to get more harvest every year.

These include :

  • Millet
  • Chickpeas
  • Poppy
  • Quinoa
  • Garbanzo beans

 

5. Our Food bags

Our foodbags have felt to have been ongoing in 2020 in a stable, continuous, fashion.

It was nice we could this year also hand out again our own Rypsy oil.  Due to corona our mill was closed for several weeks, and we during that time had to mill all we could in our own small mill, making it impossible to for instance grind seitanjauho to get seitan pasta into the bags. But still, we were able to keep the bags going also for that period.

Our Greenhouse bag saw a good start, but we would not have been able to keep it up neither larger nor longer. There would not have been enough for more people, so in that sense it was not anyway from the normal food bag orders. This was a learning for our first greenhouse bag season from which to learn and draw up improved plans for next year.

From the food bag perspective, we are going into winter with more roots than last year, and also our pumpkins did well and are still within the foodbags.

 

6. Farm dining

We had to stop our farm dining dinners with the onset of Corona. Currently we are holding farm dining dinners for small groups of people, but unfortunately it is then not really possible to hold larger and more community building intended membership dinners in that manner. We would like to develop more possibilities to hold farm dining on the farm in the nearby future.

 

7. Things that happened outside of core workings, but which were important from an ecosystem point of thinking, as well as income.

We  carried out different kind of works, and engaged in different processes :

 

8. Development needs : 

Our challenges are linked to the transparency of activities at the farm. How to continuously follow what is happening and stay on top of things in each area?

We have identified that we need to:

  • Make and create a clear division of the responsibilities of each area of work also outside of “office hours. (E.g. how to be keeping an eye on things, are the windows closed at night in the greenhouse, how is the temperature?, etc.)
  •  Be able to deal better with the peaks of season (E.g. ripe strawberries, dry hay, etc).

These peaks are very weather dependent, so there can be rather unpredictable fast arising needs on particular days for people to be there.

In spring time we were able to be systematic in managing work and we had also weekend shifts in place, but in the busy growth season, summer, that did not work well anymore.

PROPOSAL to improve our capacity to deal with the peaks of summer season : a ‘rapid response network’

Members could already before summer chart on our excel sheet which weeks/days in summer they could be available “on call”. Regardless of whether or not the call to come to the farm is put out, it would give us at any time an increased capacity to see who is available to come out, so that we can react to ripe strawberries, to the ready hay bales etc.

This takes a step further what we have already put increasingly into practice this year – to move away from the conceptualisation of talkoot as being something that a separate invitation is meant to go out for, to an continuously open invitation to come to co-work on the farm. In this manner we also promote more compatibility with the needs on the farm and the plans of people.

 

9. Community supported Agriculture, Community building and learning

On the farm we have already identified two aspects we want to improve on for next year

  1. To keep up regular discussion moments together with all people working at the farm, during which there is a focus on how everybody and everything is going. These discussions are to be organised on a regular basis, even during the peak seasons.
  2. To create time to celebrate finalised achievements.

During the meeting, in particular the aspect of ‘How do we learn at Oma maa?’ gave rise to interesting discussions, and also brought to the forefront this being a two way street :  One issue is how Oma maa can facilitate learning, but the other side of the coin is what is a person’s capacity to learn in a given situation.

As to how can Oma maa facilitate learning, we discussed that increasingly besides our main farmer Jukka also farm crew members can and should be passing on knowledge. We also discussed the possibility of making lecture type video recordings to both make and watch whenever suitable. We will be further developing our answer to this question.

As to a person’s capacity to learn in a given situation, it was brought to the forefront that the asking of questions is an important tool to use. Also, understanding needs to be developed that in most cases it is not possible to have a substantial learning process if not coming out to the farm on a regular basis. Learning importantly happens at Oma maa from doing and from whilst doing being able to increasingly able to connect the dots. This then can be supported by reading useful material as well as the asking of questions.

Thank you to everyone who participated!

Honeybees@Omamaa

This year we wanted to come to host more honeybee pollinators on the farm’s fields and start up honey production. Oma maa friend Jean Poignot had some first experiences with his own beehive, and offered to put his skills and knowledge he gained so far to the use of Oma maa, with the aim to also start up a participatory process to learn around bees and beekeeping together.

Thirty four Oma maa coop members signed up to support this process, and put together the money needed to make the initial investments. And whilst due to different factors we could not make this first year a very participatory process, over the last two weekends a little group of us extracted this years honey – Kiitos besides Jean also Minna, Tuula ja Emmi!

During the extraction we removed the cappings of beeswax on the honey holding cells in the frames. The frames were then placed in an extractor,  which spins them so that most of the honey gets removed by centrifugal force.

We also looked back over the process, which started in May 2020, with the purchase of two swarms of bees, 40.000 bees each. Jean explained a bit more on the basics. The beehive, the house of the bees, has a floor, a body and a roof. The body of the beehive is a wooden box, with 10 frames in it. The bees will use the frames to make their honey in hexagonal prismatic structured cells made of beeswax, which are called honeycombs. Once there is honey in them, the bees will be capping the cells with wax for storage. As the season goes by,  boxes are added as frames get full of honey. In our process, Jean set out a total of six boxes.

Regularly checks will happen as to how the bees are working, which depends on factors as weather and the presence of flowers. Finland has a short season, but just like farmers, bees will make the most of it, and in summer be flying up to 20hours a day!

As busy as a bee – as busy as a farmer!:)

As we talked about, it was very dry in the beginning of this summer, which will have affected the flying around of the bees. Then followed quite some rain – and bees do not work when it rains. In the beginning of August it was harvesting time, meaning that Jean collected the boxes.  As he stressed, he took what the bees do not need over winter. Two boxes were left for the bees. Jean then fed the bees with liquid sugar, and also gave them treatment to avoid disease, which could make for loss up to 50% of the colony. By the end of September the bees were asleep.  Under 12 degrees they will not move anymore. Instead, they will be keeping eachother warm at a temperature of about 35C, untill about the month of April (pending the outside temperature).

The raw honey we extracted during the last two weekends will be standing for at least two weeks, after these two weeks, we can bottle our honey! We have collected approximately a small 60kg of honey. As Jean commented – our raw honey is not being transformed. We can however be sure of the fact that  up to 90% of honey in supermarkets is modified with water and sugar.

Besides fluid honey we also collected honey combs with a more cristalised honey on it. A wonderful produce to chew on we will also be giving out!

We also already talked about next year. As we have already discussed previously, for this first year , the cost per participating member has been 50 euros (with each member set to receive some 1-2 kg of honey). For year 2 and year 3 then, the cost per member will be 30 euros (and each member would receive again 1-2 kg of honey). The cost for a newly joining participants would again be 50 euros during their first year,  since more participants means also again more of everything.

But importantly also, we would want to set firmer grounds to the participatory mutual learning angle of this process during the next season. The proposal is to get together already during winter, forinstance in January. The frames are then to be cleaned as also rebuilt, using the wax we collected this year.  Following that we can have a learning session with Jean, during which we would go over the proceedings that will need to be carried out in preparation and during next season, and form a team around that.  A next invitation for that will still follow.

Thanking Jean and ofcourse the honeybees! Up with honeybees@omamaa!

t. Ruby & co.

Oma Maa’s Spring/Summer 2020 : Beyond Covid-19

July greetings! We are sharing with you here on the main things that happened in the last months – and with this a warm welcome to place a food bag order at a time when our harvest is starting to boom and bloom! We are doing so with a little look back and forward.

Oma Maa’s food week 28 (missing from the picture are tilli and fava beans)

Whilst Covid-19 brought for many in different ways confinement and limitations – looking from the perspective of Oma Maa that was predominantly not the case. As soon as the still wintery weather at the outbreak of the virus made it possible to be outside for the day (because of course also we had to adapt the rules of how to deal responsibly with the inside and outside spaces of the farm and their permanent inhabitants), a larger number of people than normal started coming out to the farm. Also a larger number of orders for the food bags came in leading to a buzzing (prepacking) satojako on Kaarlenkatu, Tuusula and Järvenpää, and suddenly we found ourselves to be in an acknowledged category of ’essential workers’. We did not ‘drive less’, but in effect ‘drove more’, doing corona deliveries to people’s homes as well.

Not that it was no time of concern, question marks, adaptation and tensions also for us. Nevertheless, we consciously chose throughout our communications to not engage in any Covid-porn. Instead we chose to keep on telling and showing what we were doing in practice, in relation to our overarching goals of the upkeep of food sovereignty and biodiversity, i.e in relation to the systemic change which is necessary, and of which Covid-19 in itself is but a symptom of.

 

And we did so much together! (Thank You everyone!)

It is fair to say that the additional both human and monetary resources gained during these months were not left idle, but immediately put to use, for investment objectives which in itself are yet meant to find other (then food bags sale income) funding sources (we will be getting back to our investment campaigning a bit later this year). The things we did together, the mentioned investment areas, can be broken down into two areas:

*Farming technical investments

We are wanting to be avoiding mechanical tilling to a maximum, and are growing more and more seedlings in our greenhouse and tunnels, before they are planted on the land.

Towards this objective, this spring we put into use a second leg for our planting machine, making it possible for two rows to be sown at the same time.

This summer we planted 3000 new strawberry seedlings, using our seed(ling) planting machine 

We also had our first experimenting with a soilblocker machine, pressing our soil into sturdy blocks, into which seeds are planted (read about the whole process of our soil making here).

Getting things right with regards to the blocks and the planting machine is something we will yet be working further on next year!

Our soilblocker blocking 

And thirdly, we set up a large wooden tunnel next to the greenhouse which we took over from a farmer in Turku to be able to grow yet more plants under a cover (our greenhouse, ‘tunneli’ and ‘chilitalo’ have been getting full!). Currently tomatoes are growing there.

The new tunnel. Today it already has its cover, windows and almost its doors! 

*Environmental investments

We want to every year be able to enlarge the polyculture of our agroforestry and to diversify our forest garden, where already at the moment grow dozens of different kinds of fruit trees and berry bushes. This serves Oma Maa’s ecosystem, this serves also our being able to have fruits for an ever longer period of the year.

Towards this objective, this spring we planted rows of fruit trees (in each row different (apple) pear trees are alternating with gooseberries, plums and a few nut trees), which are alternating with rows of berry bushes as well as vegetable raised beds where we planted among other zucchinis and tomatoes. Whilst the fruit trees will only mature in 10 years, they will bear more and more fruit from year to year.

The making of the raised beds and the planting of the fruittrees in April, and the same area in July! 

We also laid out an irrigation system to several vegetable fields, fruit trees, greenhouses, and food forest. A pump is now pumping water up from a small pond in between Tuusula lake and the farm, into a main pipe which leads to the greenhouse, and from which (see this little video telling more). We were not lucky with the order of its components, going through different difficulties with getting all in place, and therefore had the system only rather late in place. But also in this case the saying goes, rather late than never! 🙂

 

All the above related and was done in addition of course to Oma Maa’s 2020 spring/summer season planting and at the moment harvesting activities.

At the moment of this writing, already onions, garlic, salad (greens), fava beans, kale, strawberries and various herbs and our first potatoes have been figuring in our food bags.

Garlic

Much more produce is yet to follow from the land both from Lassila farm and from Kauko farm, and from the food forest. This includes different root vegetables like carrot, beet and parsnip, a variety of cabbages, pumpkins, tomatoes, cucumber, and more salad greens, onions, garlic and different herbs. A variety of fruit trees such as cherries, plums, pears, apricots and kvittens are ripening their fruits, whilst we follow the growth of our hemp (and the hemp seeds it will be bring us) as well as canola seed crops (and the oil we will be able to press again in the winter), and await more also of our berries.

This year we also took our greenhouse shares into use, and are offering a number of (try-out) members greenhouse bags. Whilst produce such as tomatoes, salads, cucumbers and french bush beans are also growing on the fields and thus figuring in our food bags, you can order the greenhouse bag and enjoy more of those, including also some other varieties.

Greenhouse bag in July

Whilst our growing and harvesting time is in full swing, we are also with the board and with the coop at large, orientating towards other processes in the coop. For one we are working towards our Annual meeting, planned to be held in the beginning of September (later than usual because of Covid-19 and the holiday season following. The invitation will be sent out in due time!). We have also been reflecting on the retaking of our coop issue discussions, whereas of course also we would like to see to a resuming of our farm dining, in one way or another.

They always say, in every crisis lies a possibility as well. One could say also Oma Maa’s positive developmental story during this Corona spring is such a tale to tell. We are hoping this will be of a lasting nature! Welcome to the farm! Welcome to place a foodbag order!

 

Ruby & co.

Oma maan kesän talkoilu jatkuu – welcome (any day) to the farm!  

Oma maan kesän talkoilu jatkuu, tervetuloa tilalle (milloin vain)!

Tilli

Pienenä muistutuksena: Tervetuloa tilalle! Talkoileminen tilalla ei ole velvollisuus, vaan enemmänkin mahdollisuus oppia ja olla osa Oma maan prosessia sekä tukea Oma maan hyvinvointia (osuuskuntasi tarvitsee sinua). Tule ihmeessä mukaan!

Jos tulet tilalle ensimmäistä kertaa, tai et ole käynyt täällä vähään aikaan, on myös mahdollista tehdä pieni kierros ja tutustua siihen, mitä kaikkea on käynnissä.

Yleistä tietoa talkoilusta löytyy täältä, mukaan lukien ohjeet talkoiluun tilalla arkipäivinä (esimerkiksi arkipäivinä on tarjolla lounasta kunhan ilmoitat tulostasi etukäteen (katso ohje alla)).

Olette myös tervetulleita tilalle viikonloppuisin! Ainakin yksi viljelijöistämme on silloin paikalla (katso talkootaulukko). Viikonloppujen talkoopäivinä aloitetaan klo 10, jolloin hommiin ohjeistetaan. Työt lopetetaan klo 16 (tai oman aikataulun mukaan). Kiitos, kun otat omat eväät mukaan viikonlopputalkoisiin.

Ilmoittaudu mukaan niin arkipäivätalkoiluun kuin viikonlopun talkoopäiviinkin (esim. 4.7.) talkootaulukossa (‘co-working spring/summer 2020’ -välilehdellä).

 

Tervetuloa tilalle!

——————————————————————————————————

Oma maa summer co-working continues, welcome (any day) to the farm!  

Punajuuri

A little reminder to all that you are Welcome to the farm ! Coming to co-work on the farm is not an obligation, but rather an opportunity, to learn and be part of Oma maa’s process, and ofcourse, to contribute to Oma maa’s wellbeing (your coop does need you:)) ! Feel free to join! 

If it is your first time to the farm, or you haven’t been around to the farm for some time, there will also be an opportunity to have a little tour around to get acquainted with all that is happening. 

Find the general information about our co-working here, including some guidelines about co-working on the farm during regular weekdays (there is for instance lunch offered during the regular weekdays working together, as long as you inform of your coming (see below))

You are also welcome to come out in the weekend! At least one of the farmers will be on call (see the sheet). On the weekend co-working days we get together at 10 o’clock, for the instructions of the day. The work ends around 16 (or according to your own timetable). Thank you for bringing lunch on these weekend days with you.

Whether you come to the farm during a normal weekday, or during the weekend, please inform on the talkoo sheet (in the tab ‘co-working spring/summer 2020’) of your coming!

 

Welcome to the farm!

***

Kuinka tilalle pääsee Helsingistä?

Porkkana

Osoite:

Lassilan Tila

Paijalantie 341, 04300 Tuusula

  • Autolla (katso talkoolista kimppakyytien järjestämiseksi)

Käpylästä, aja tietä 45 Tuusulan suuntaan.

Tuusulassa saavut liikenneympyrään. Jatka tien 45 seuraamista, nyt Hyvinkään suuntaan.

Seuraavassa liikenneympyrässä jatka tietä 45 Hyvinkään suuntaan.

Ajettuasi kilometrin, käänny oikealle Nummenväylälle (seuraa Järvenpään kylttejä).

Seuraa tätä tietä noin 2km ja saavut Lassilan tilalle. 

  • Juna + polkupyörä

Voit ottaa pyöräsi junaan ja matkustaa junalla Järvenpään asemalle. Asemalta tilalle on noin 7km pyöräreitti Tuusulanjärveä seuraillen. (ks. Kartta alapuolella). Muita asemavaihtoehtoja pyöräilijöille ovat Kerava ja Korso.

——————————————————————————————————

How to get there from Helsinki? 

Address: 

Lassilan Tila

Paijalantie 341, 04300 Tuusula

  • By car (check the sheet to organize carpooling)

From Käpylä, take highway 45, direction ‘Tuusula’. 

Once in Tuusula, you’ll reach a roundabout. Keep following road 45, now direction ‘Hyvinkää’. 

On the following roundabout, continue on road 45 direction ‘Hyvinkää’. 

After 1km, turn right onto ‘Nummenväylä’ (follow the sign to ‘Järvenpää’). 

Follow this road for about 2km, and you’ll reach Lassilan Tila. 

  • Train + bike 

You can take your bike on the train to ‘Järvenpää’. From there it is about 7km bike ride, following the beautiful lake of Tuusula. Other stations to bike from are Kerava and Korso. 

 

MÖKKIMENU: Lähiluomua viikoksi


Helppoa, vegaanista lähiluomuruokaa, joka sopii myös krantuille kuten lapsille.

1. Härkäpapurouhekastike ja potut
https://www.omamaa.fi/parempaa-ruokaa-ja-parempi-yhteiskunta-resepti-nro-1-oma-papurouhekastike-ja-potut/

2. Seitantortillat
https://www.omamaa.fi/seitantortillat/

3. Ihana, kirkas lehtikaalisoppa (krantuimmat voivat jättää lehtikaalit syömättä ja saada silti tästä herkusta vatsat täyteen)
https://www.omamaa.fi/kirkas-lehtikaalisoppa/

4. Kasvissosekeitto ja piparjuurikastike
https://www.omamaa.fi/kasvissosekeitto-ja-piparjuurikastike/

5. Herkkusieni-pinaattipasta
https://www.omamaa.fi/herkkusieni-pinaattipasta/

6. Härkäpapupihvit ja kermaperunat
https://www.omamaa.fi/taydelliset-papupihvit/

7. Vuohenputki-perunasalaatti ja tuoreita, kiehautettuja pensaspapuja (eli niitä ihania, pitkiä vihreitä)
https://www.omamaa.fi/vuohenputkiperunasalaatti/

#ruokaosuuskunta #helsinki #tuusula #järvenpää #lähiluomu #ekologinenjälleenrakennus

Ekologisen ja tehokkaan maanviljelyn resepti 1

Hoida maata, ilmaa ja vettä

-MAA: Pyri sitomaan typpi ja hiilidioksidi ilmasta maahan sekä luo pieneliöille hyvät elinolosuhteet maahan. Tee täydennyslannoitus orgaanisilla lannoitteilla kemiallisten lannoitteiden sijaan. Tee lisäksi biohiiltä itse.

-VESI: Käännä järvien rehevöityminen järvien parantumiseksi: Vesistön läheisyydessä voi veden liikaravinteet hyödyntää kompostissa, sen sijaan että laskisi pellolta ravinteita järveen.

-ILMA: Viljele tavoilla, jotka sitovat mahdollisimman paljon hiiltä ilmasta maahan.

#taigapolyculture #biochar #komposti #ekologinenviljely #tuusulanjärvi 

DIY SUPERTAIMIMULTA >>

 

Our Land, our Soil

Oma maa’s soil starting off the life of our seedlings is composed among other of compost and biochar.

Material from different sources feeds into the compost. So there is the biowaste coming from Oma maa’s food production, and secondly there is animal waste from the farm’s chickens and cows. Also brought to the compost is horse manure from a neighbouring farm.

An important source of the compost comes from the coop’s cleaning out of Tuusula lake. The coop has for several years had a contract with Tuusula municipality to be taking out among other the excessive water plants, which also feed into the compost.

Biochar is charcoal used as a soil amendment for both carbon sequestration and soil health benefits. Wood will be burnt on a constant pace, allowing for as little as possible oxygen to enter the process.

After some 4 hours the fire is extinguished, and the result will be biochar!

Compost, biochar will be mixed together…

 … After which the soil will then be pressed by a soilblocker into sterdy blocks.  A main asset here is that we do not need not to use starter cups! 

Seeds will planted in the soilblocks, which will be watered and weeded,  and after some time…  see here our (French bush bean) seedlings <3

Tule talkoilemaan ja tutustumaan tilaan! / Come and co-work and get to know the farm!

(English below) 

Hei Oma maan jäsenet,

Kevään ja kesäkauden alkaessa haluamme toivottaa kaikki osuuskunnan jäsenet lämpimästi tervetulleiksi tilalle! Luvassa on muun muassa istutusta, kitkemistä, mullan tekemistä, sadonkorjuuta… Kaiken työn tekeminen vaatii monta käsiparia. Se on myös mainio tapa tutustua muihin osuuskuntalaisiin jopa korona-aikoina ja oppia miten tuotamme ruokaa osuuskuntana. Ilmoitathan meille talkoolistalle ilmoittautumalla (linkki sähköposteissa sekä facebook-ryhmässä, Spring/Summer 2020 -välilehti) milloin voit tulla tilalle töihin (ilmoita myös silloin kun olet tulossa yksin). Tällä tavoin tilalla osataan suunnitella ja organisoida työtä ihmisten määrästä riippuen ja osallistujat voivat järjestää kimppakyytejä. Tästä linkistä pääset lukemaan tarkemmin Oma maan periaatteista jäsenten tekemään kumppanuustyöhön liittyen.

Nyt koronaviruksen vaikuttaessa toimimme osaltamme annettujen määräysten mukaan. On jokaisen omalla vastuulla tarkkailla vaatimusten toteutumista. Olemme päättäneet, että työt tehdään pienissä (max. 5 henkeä) ryhmissä. Työt tehdään ulkona tai Rannankoukun keittiössä. Tilalla asuvien ihmisten koteja on kaikkien vältettävä. Kimppakyytien osalta olemme asettaneet autoihin 3 hengen maksimin.

Tyypillinen päivä tilalla:

9:15-9:30

 Keskustellaan aamun tehtävistä ja tehtävät jaetaan ryhmille

9:30 – 12:00 

Aamun tehtävät

12:00 – 13:00

Lounas (Jokaiselle on tarjolla lounas. Syöminen tapahtuu ulkona, aitassa tai grillikatoksessa)

13:00

Iltapäivän tehtävät kerrotaan ja jaetaan ryhmille

13:00 – 16:00

Iltapäivän tehtävät

16:00 – …

Tällä hetkellä työt saattavat jatkua myös illalla, tarpeesta riippuen, jotta suunnitellut työt saadaan tehtyä . Tämä katsotaan erikseen talkoopäivänä. 

Voit liittyä mukaan talkoisiin omien mahdollisuuksiesi mukaan. Yritä olla tilalla paikalla tehtävänantoja ja ohjeita jaettaessa. Näin viljelijöiden ei tarvitse keskeyttää töitään ohjeita antaakseen tai miettiä uudelleen päivän työjärjestystä.

Mukaasi tarvitset vain työvaatteet ja vesipullon. Työhanskat on myös hyvä ottaa mukaan jos sinulta sellaiset löytyy. Niiden puuttuminen ei kuitenkaan haittaa.

Toivomme näkevämme teidät kaikki talkoissa jonain päivänä saamassa maistiaisia siitä, miltä työ tilalla tuntuu. Yleensä saamme osallistujilta hyvin positiivista palautetta. Tule mukaan ja kokeile itse!

Oma maan hallitus ja viljelijät

********************************

Dear members,

As the spring and summer season is starting to fully bloom, all coopers are warmly welcomed on the farm! Planting, weeding, making soil, harvesting,… it requires a lot of hands. It’s also a great way for you to meet others in the coop even in corona times, and to learn how we are producing food as a coop. Please inform us through the talkoot sheet (link in e-mail and in our facebook group) when you can come to the farm, even if you come on your own. This way our farmers can organize and plan the work according to the number of people, and everyone can organize themselves for carpooling.

In this Covid-19 time, we are working in par with today’s requirements. It is everyone’s own responsibility to observe those requirements. We have set as a principle to be working in small groups of maximum 5 people with work being done outside, or in the kitchen of Rannankoukku. The homes of the people living on the farm are to be avoided at all times. Also with regards to carpooling, we are setting the limit on three people per car.

A day at the farm usually looks like this:

9:15-9:30 The work plan is communicated by the farmers, and tasks are divided over different groups.
9:30 – 12:00 Morning tasks
12:00 – 13:00 Lunch (There is lunch available for everyone. Eating is outside, in the ‘aitta’ or ‘grillikatos’)
13:00 Afternoon plan is communicated and once again divided over different groups
13:00 – 16:00 Afternoon tasks
16:00 – … At the moment, works continue also in the evening, pending necessity in order to finish planned works. This will be discussed on the day itself.

You can join according to your capacity and availability. Try to be on the farm at the times when the communication and dividing of the tasks happen. This ensures that our farmers don’t have to pause their tasks to repeat instructions or rethink the organization.

Working clothes and a water bottle is all you need. Working gloves can be handy if you have them, but not a problem if you don’t.

We hope to see you all there someday and let you have a taste of what a good workday on the farm feels like. Usually, we get very positive feedback. Join us and try it out for yourself!

Oma Maa board and farmers

 

*************************************

Kuinka tilalle pääsee Helsingistä?

Osoite:
Lassilan Tila
Paijalantie 341, 04300 Tuusula

  • Autolla (katso talkoolista kimppakyytien järjestämiseksi)
    Käpylästä, aja tietä 45 Tuusulan suuntaan.
    Tuusulassa saavut liikenneympyrään. Jatka tien 45 seuraamista, nyt Hyvinkään suuntaan.
    Seuraavassa liikenneympyrässä jatka tietä 45 Hyvinkään suuntaan.
    Ajettuasi kilometrin, käänny oikealle Nummenväylälle (seuraa Järvenpään kylttejä).
    Seuraa tätä tietä noin 2km ja saavut Lassilan tilalle. 
  • Juna + polkupyörä
    Voit ottaa pyöräsi junaan ja matkustaa junalla Järvenpään asemalle. Asemalta tilalle on noin 7km pyöräreitti Tuusulanjärveä seuraillen. (ks. Kartta alapuolella). Muita asemavaihtoehtoja pyöräilijöille ovat Kerava ja Korso.

***

How to get there from Helsinki? 

Address: 
Lassilan Tila
Paijalantie 341, 04300 Tuusula

  • By car (check the sheet to organize carpooling)
    From Käpylä, take highway 45, direction ‘Tuusula’. 
    Once in Tuusula, you’ll reach a roundabout. Keep following road 45, now direction ‘Hyvinkää’. 
    On the following roundabout, continue on road 45 direction ‘Hyvinkää’.
    After 1km, turn right onto ‘Nummenväylä’ (follow the sign to ‘Järvenpää’).
    Follow this road for about 2km, and you’ll reach Lassilan Tila. 
  • Train + bike 
    You can take your bike on the train to ‘Järvenpää’. From there it is about 7km bike ride, following the beautiful lake of Tuusula. Other stations to bike from are Kerava and Korso. 

Idätetty vehnä on ravintorikkaimpia ruoka-aineita

Idättäminen lisää B-, E- ja C-vitamiinin määrää ja tekee kivennäisaineista (kalsium, rauta, magnesium) helposti imeytyviä. Idut valmistuvat 1-4 vuorokaudessa, valmiina ne ovat 1-2 cm mittaisia. Niissä on anista tai lakritsia muistuttava voimakas maku.

Idätyksen perusohje

1) Huuhtele siemenet ja poista joukosta rikkoutuneet ja vialliset yksilöt

2) Liota siemeniä koosta riippuen 4-8 tuntia, käytä vettä nelinkertainen määrä siemeniin verrattuna

3) Huuhtele liotetut siemenet useampaan kertaan. Huuhteluun kannattaa käyttää huoneenlämpöistä vettä, liian kylmä vesi hidastaa itämistä

4) Laita siemenet idätysastiaan. Idätysastiaksi sopii esimerkiksi lasipurkki, jonka suuaukko on peitetty harsolla tai harvalla kankaalla. Pane purkki suupuoli alaspäin n. 45 asteen kulmaan, näin ylimääräinen vesi valuu pois ja siemenet saavat ilmaa. Kätevä paikka purkille on astiankuivauskaapin alahylly.

5) Huuhtele siemeniä päivittäin 2-3 kertaa.

6) Lajista riippuen itujen valmistuminen kestää 12 tunnista kuuteen vuorokauteen.

Ituja ei kannata syödä liian aikaisin, koska silloin kaikki ravintoaineet eivät ole vielä ehtineet muodostua. Myöskin liian pitkä idätysaika on iduille haitaksi, sillä kasvaessaan siemenet alkavat käyttää ravintoaineita oman kasvunsa jatkamiseen ja itujen maku voi muuttua karvaaksi.

Tavallisesti idut kasvatetaan pimeässä, silloin ne jäävät vaaleiksi ja maultaan miedoiksi. Valossa valmiisiin ituihin muodostuu lehtivihreää ja beeta-karoteenia, samalla niiden C-vitamiinimäärä lisääntyy ja maku voimistuu.

Ituja voi poimia syötäviksi idätysastiasta niiden kasvun aikana. Ne sopivat syötäväksi kun idut ovat 1-5 cm kokoisia. Maksimikokoon kasvaneet idut säilyvät jääkaapissa 1-6 vuorokautta. Niitä kannattaa huuhtoa silloin tällöin säilytyksen aikana ja aina ennen syömistä. Terveellisimmillään ja herkullisimmillaan idut ovat kypsentämättöminä.

« Older posts

© 2021 Oma Maa

Theme by Anders NorenUp ↑