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.
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
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.
At the moment (April 2020), also Oma Maa is going through a period of adaptation to live up to today’s situation. As such, not all of the described activities in this writing can be carried out at the moment, or at least not in a similar manner as previously. Also different precautions and measures have been set in place since the outbreak of the Corona virus. Nevertheless, and especially also today, we continue to work towards the important goal of the strengthening of an alternative food system, which is safe and accessible for all of us also today. It is wonderful you are with us in it!
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.
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.
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 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,
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:
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
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
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.
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.
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.
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
Hapanjuureen leivottu ruisleipä
Hapanjuureen leivottu vehnäleipä
Hernefalafel, Tarjoiluehdotus: Gourmet pyttipannu >>
Kaurajugurtti, Resepti-idea: Horsmapiirakka kaurapohjalla >>
Kaurahelmi TAI Spelttiryyni, Resepti-idea: Omenauunipuuro >>
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!