Kategoria: Blogi (page 1 of 11)

Täysjyväspelttipastaa ja seitankastiketta

Keitä pastaa noin 6 minuuttia. Tarkista kypsyys ja valuta.

Seitankastike:
-purkillinen (5 dl) Oma Maan kaurajugurttia
(Voit tehdä sitä myös itse laadukkaita tuorekaurahiutaleista, huonoista ei onnistu >>)
-sipulia
-sopivasti seitania
-jos seitan on marinoitu, et välttämättä tarvitse mausteita. Jos tarvitset niin; grillimauste tai paprika, mustapippuri ja suola sopivat hyvin.

Kuullota sipuli öljyssä. Lisää seitanit ja kuullota vielä pari minuuttia, jotta seitanit lämpenevät. Lisää mausteet halutessasi. Lisää lopuksi kaurajugurtti, mutta vain lämmityksen ajaksi.

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

Kekri 2019

Tilavierailuvideo

Jukka Lassila / Oma maa saivat Ruohonjuuri-palkinnon!

Ruohonjuuri-palkinto (5000 euroa) annettiin tänä vuonna Jukka Lassilalle, jonka luotsaama Osuuskunta Oma Maa on tehnyt  pitkäjänteistä kehitystyötä luonnonmukaisen, ympäristövaikutuksiltaan hiilinegatiivisen ruoan tuottamiseksi  jo 10 vuotta. Oma Maa on esimerkki siitä, kuinka voi kasvattaa ruokaa koko kasvisruokaympyrän kattavasti myös Suomessa, sitoen samalla hiiltä maahan ja tukemalla biodiversiteettiä.


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

Oma Maa is a process: An October 2019 snapshot

The following text was written to support the reader in getting a comprehensive overview of the process Oma Maa is, its aims and objectives. The text as such deals with what to expect and what you can be a part of when joining the coop’s activities by ordering a foodbag or otherwise.

Osuuskunta Tuusula Oma Maa (‘Own Land’ cooperative, in Tuusula (30km from Helsinki), Finland) is a food cooperative founded in 2009, practising ecologically and socially sustainable food production. Since 2014 the cooperative is working according to community-supported agriculture principles, which means that the coops producer and food members form a network of mutual support, in which the risks and abundance of the farming season are shared. The coop has several active producing volunteers working daily on the farm (there are no salaries currently for everyone, but other forms of compensation exist) and some 160 food members, some of whom having central roles in the coop for instance carrying out administrative and distribution tasks. In addition there are also ‘try-out members‘ who after a 3 month period decide whether or not to join the coop.

Oma maa’s role – beyond carbon.

Oma maa works according to permaculture principles. This includes crop rotation and the upkeep of crop diversity. Whilst this importantly relates to carbon capture, Oma Maa in particular relates its workings to the upkeep of biodiversity. The farms four cows graze in a protected strip in front of Tuusula lake. Also their role is exactly that, seeing to the upkeep of biodiversity.

Foodsouvereignty is a core value of the cooperative. This goes hand in hand with the notion that food is core to (systemic) change, and that by engaging with our foodsystems (production, distribution, consumption) we can develop pathways towards a more ecological and socially sustainable society. Oma Maa food cooperative wants to explore this potential in its (ecological and social) totality.

The farm(s) – our production

The coop produces a large variety of produce at the Lassila family farm in Tuusula, which is a 50ha size farm and which has been in the Lassila family since the 17th century.

On the farm, the cooperative cultivates grains, oil and legumes, and garden plants in the open air and in the greenhouse (which has been running through its first year). This summer we have been harvesting produce like potatoes, pumpkins, tomatoes, cucumber, salad greens, radishes, roots, onions, beans and corn.

In the cooperative’s forest garden, there are fruit, berries and other perennial garden plants grown according to permaculture principles, and this summer we enjoyed bountiful amount of pears, plums and even apricots! Also vineyard terraces were commenced this summer on the farm! Needless to say the sweet fruits of all this labour are not for today nor tomorrow, but to be reaped in the years that come.

Also a nearby second farm, Kaukon tila, is a part of Oma Maa cooperative, where this year our strawberries and black currant berries, peas, beans, fava beans, salad and swedes grew whilst we have planted also a part of our potatoes there. Also further cooperation takes part with local surrounding farmers regarding our grains, which in terms avoids them having to sell out to large intermediaries.

Oma Maa wants to challenge how global markets have come to determine what can be grown in Finland. There used to be pineapple grown in Finland some 100 years ago. Whilst it’s not about the pineapple, realising this gives a whole new ring to the sound of what future food actually could really be about. On a more longer term, Oma Maa is wanting to integrate local and traditional methodology (because of its efficient resource use) with global practices and tastes (grown for instance in our edible food forest), and with it address the issue of what can and should be the food of the future.

The foodbags

Oma Maa cooperative produces weekly comprehensive foodbags for its ordering (try-out) members which include produce from the land and the greenhouse, as well as ready made products. The ready made products are made from the farm’s produce, and include currently typically items as wheat and rye bread, falafel, seitan, and oat yoghurt.

In addition other items will be made for the bag pending on seasonality. For instance, we have been adding wild herbs and nettle pesto with our hemp seeds to the baggs. Additional items also depend on what produce has been able to be conserved over winter, which is linked to the harvest.  This can also lead to for instance a tea or a muesli being added to the foodbag. Besides fermenting or pickling, different items are also experimented with, like soy sauce from broad beans, malt, and plant based cheese. The secondary production takes place in a rented building ‘Rannankoukku’ which is a stone drop away from the farm.

Oma Maa offers the same foodbag for all and there are solid reasons for this. The bag is wanting to promote comprehensive food system change and is thus not to be seen as ‘pick and choose shopping’. The foodbagg also wants to holistically address health related issues resulting from our no longer eating of local produce. In addition the bag wants to comprehensively address the carbon footprint as also handprint of food production. Oma Maa’s foodbag is about a change of food culture, challenging the illusion of freedom when buying from a grocery store. Last but not least, our foodbag is also about the democratising of our food production and with this also importantly a democratisation of our work. The latter then relates to for instance how many days in the week anyone of us will be working in our Rannankoukku kitchen, in order for other people not to work in their own kitchens.

Currently the coop has some 70 (whole) bag orders (meaning the total sum of every week (whole) and every other week (half) orders counted together), which is about sufficient to pay for basic costs of the coops infrastructure, but not for instance for salaries for all the farmers, nor for investments.

The meetings – our democracy

Oma Maa coop has a board with producer members and food members and different working groups like on communications, administration and financial issues, foodbag handout, and talkoot (communal works). The farm has its own daily morning and weekly friday meetings. The board meets about once a month in meetings all members can attend, whilst the different working groups are organised in different ways, using different tools like whatsapp groups etc. An important annual meeting is the presentation and discussion regarding the years farming plan, and every year there is of course also the coops annual meeting. No ecology without democracy – whereas also in Oma Maa coop, the exercising of democracy is a constant process in need of evaluation and development, and importantly will need to entail space and willingness for learning.

Talkoot – our co-producing

Oma Maa has a constant call open for members to join in the co-production of all that is done. Besides organised talkoots, people can drive along to the farm on any given day to work along with the farmers and give input. The cooperative is also open to members wanting to learn and co-produce on a more permanent basis. So there have been food members staying for a certain period on the farm and bringing in also their skills with regards to for instance food bag content.

Satojako – our distribution

Oma Maa foodbag are currently handed out in Tuusula, Järvenpää and (for the majority) in Helsinki. Members coordinate and are actively involved in the handing out of the foodbags. The coop discusses much on how this important (bi-)weekly contact with foodmembers can be developed.

Farmdining

Oma Maa has begun to hold three-course farm dining dinners (all ingredients from the farm, and produced by the cooperatives cooks and farmers) in its member and restaurant space in Helsinki on Kaarlenkatu 15. The dinners are typically accompanied by joint discussions around issues of the cooperative or broader societal issues and are open to members and friends. They have been nice and informative moments to get up to date but also introduce Oma Maa to new friends.

In the future Oma Maa wants to open its Farmdining to the general public, and hold brunches as also three course dinners on Saturdays on Kaarlenkatu. Also in the future a wish is to hold Farmdining dinners on the farm. This will require developing the cooking facilities on the farm. A future project is for example the building of an artesanal oven.

The farm (again) – Oma Maa Utopia school

As described in the above, our farms are places of food production, but also places defending biodiversity and places for us to develop our carbon handprint. In addition our farms can be seen as places of learning, with regards to food but also as Oma Maa has been envisioning ecological building and energy provisioning. So we can be imagining our farm to be hosting co-learning processes, starting from the core questions as to What is it we want to do? What are our resources to do so? and What are our skills to realise this? – and to then learn how to do the maths with regards to the material costs, financial costs and carbon footprint of anything we make. Goal is here to empower by doing and co-learning. Whilst for such a process to take a more institutional form is of course a longer term process, in different ways Oma Maa coopers on the farm are already engaged in such collective experimental co-learning processes.

The cooperation

The working and learning of Oma Maa does not happen in isolation, but has been happening in cooperation with local farmers and partners as Eetti, Ehta Raha and other Finnish CSA’s, five of which together in 2019 founded Kumpanuusmaatalous ry, and importantly also as part of a global movement. Over the years a good number of comrades have been visiting us or doing things at Oma Maa’s premise in the city as part of different movement process, as around solidarity economy building and the commons (as the RIPESS network, Cooperation Jackson) whilst we also participate in Urgenci’s community supported agriculture european and global network.

Summa summarum… Oma Maa is a process

Oma Maa is a process, in a full fledged developmental phase.

When ordering an Oma Maa foodbag, one is ordering importantly a local organic vegan foodbag, which is bound up with its production – with the coop’s capacity to make for a good harvest in summer and to then conserve produce for winter, as well as with the available time and resources to experiment and develop secondary production. Important is also to look at the bag not from a singular bag perspective, but to look all season long and see along the line the moments of abundance and of the periods when less so.

But beyond the foodbags, Oma Maa is a process of people taking (a part of) their food system into their hands and to try to realise the potential for transformation that can give in different areas. Efforts in this process should be viewed from a short term but importantly also long term perspective, as also from the perspective that a sufficient level of engagement is core to realising this potential. A challenge entirely worth pushing for.

On behalf of farmers and board,

Ruby

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.

Talven viimeinen satokassi ja reseptit

Hapanjuureen leivottu speltti-ruisleipä
Hapanjuureen leivottu vehnäleipä
Seitan, lämmitä, paista pannulla, lisää keittoon…

Kaurajogurtti, reseptivinkkinä suolainen nokkospiirakka, jossa: pohjaan: 2,5-3 dl kaurajugurttia, 4,5 dl (kaura)jauhoa, 0,5 dl rypsiöljyä ja suolaa. Täytteeseen esim. nokkosta ja/tai horsmaa silppuna, 3 dl kaurajugurttia, 0,5 dl rypsiöljyä sekä suolaa ja pippuria. Uuni 200 astetta, esipaista pohjaa 6 min, lisää täyte ja paista piirakkaa, kunnes kunnes jugurtti ja taikina alkavat hieman ruskistua.

Metsäsienikeitto,
jonka voi toki nauttia sellaisenaankin, mutta satojaossa ideoitiin keitosta lasagnekastikkeen pohjaa, johon voisi lisätä mitä kasviksia tai juureksia kaapista sattuu löytymään. Valkokastike: 1 dl rypsiöljyä, 0,75 dl vehnäjauhoja, noin 6 dl kauramaitoa/-jugurttia, 1 tl suolaa (vähän mustapippuria ja muskottipähkinää).
1. Kuumenna öljy kattilassa.
2. Sekoita jauhot öljyyn tasaiseksi seokseksi. Anna seoksen lämmitä hieman.
3. Pidä levy kuumana ja lisää maito/jugurtti kattilaan samalla sekoittaen. Mausta
4. Lado uunivuokaan kastikkeita ja lasagnelevyjä vuorotellen, paista uunissa 200 astetta, noin 45 min.

Nokkospesto, herkkuleipäsen päälle tai pesto-ohrattoon; keittele ohra kypsäksi kasvislientä hitaasti lisäten, lopuksi lisää pesto.

”Suora keino varmistaa, että lautaselle päätyvä ruoka ei aiheuta haittaa missään päin maailmaa, on liittyä ruokaosuuskuntaan tai viljellä ruokaa itse.”

Lue lisää Maailma kylässä -festivaaleilla (26.5.) käydystä ruokakeskustelusta: Kestävä ruoantuotanto vaatii muutoksia maanviljelyssä, kauppapolitiikassa ja kuluttajien asenteissa.

Kuva: Plenuska – Own work, CC BY-SA 4.0

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