Kategoria: Blogi (Page 3 of 14)

On our Sowing and Milling facilities

On our sowing, not only on the ‘what’ but also on the ‘how’

We have been up and about in full swing. In the main greenhouse, the seeds of different kinds of tomatoes, beans, peas, chilies, herbs, squash, salads, asian leaves have already been sown. Some further deliveries of seeds and seedlings are still to arrive. So for instance also strawberry (and raspberry! new!) seedlings, as we will be renewing these plants this year on our coop’s second farm, Kaukon tila. Also the fruit trees are of course being cared for.

Also investments in the future seed sovereignty of our grains have been made. We have ordered some new grain varieties (like organic millet and chickpea) in quantities that can yield enough for all members after their resowing throughout a couple of seasons. More about this soon!

Every spring the issue is not only what we sow, but also how we sow. What’s new this year is that we have been experimenting with first of all a handheld soil blocker. The resulting soil blocks have felt to be a satisfactory alternative to the previously used carton cups, a main reason being that there is simply no need anymore for the latter. Also, the larger soil mass of the blocks seem to make for a good composition for the plants to start off growing in. Therefore now also a soil blocking machine has been ordered, and is expected to arrive in Finland from Holland next week!

Already last year we planted using an on foil transplanting machine. The equipment we bought then, allowed for one person to sit behind the tractor and tip down the seedlings. As the experience with the machine was deemed positive, now a second seat part has been ordered, so that two rows will be able to be done at the same time and straight next to each other.

Besides these machines, our farming system is also still in need of another investment – to get an irrigation system in place. This year we will be putting up a temporary system.

On our foodbags & milling facilities for Oma maa

In February and throughout March we realised two sets of food bags in which the first weeks saw a ready-made product, for which then the ingredients were given to make it yourself in the next two weeks. We started off our pedagogical systemic change food bags first with blinis, and the second month the learning concerned the making of breads. The giving out of a sourdough starter proved to be really appreciated (also in our recent bags), with pictures of great homemade breads baked being sent in!

We also kept well in sync with our objective to give out every month 1 kg groats (ryynit), 1,5 kg flakes (hiutale), 1kg flour (jauho), 1kg pasta, 500 g bulgur, and 1 kg fava beans groats (härkäpapurouhe), with also whole beans and peas finding their way into the bags. Bag content recipy mails sent out bi-weekly made it well possible to plan ahead also in relation to other shoppings.

We have now had to adapt a bit of this sequencing, due to the closing of our mill. As we informed earlier in an email, with our own equipment on the farm, we can grind whole grain flour and groats from rye and wheat for the food bags. But we will not be able to give out refined flour, flakes, whole hulled grains, or any of the ready-made products made of those. We will be able to bake bread from whole grain flour, and make those ready-made products which can be made from the grain products that we can produce with our own equipment. As such we have also made the switch back to weekly recipe and bag content mails.

This then is another area for us to develop: milling facilities for Oma maa!

Keeping the bigger picture upfront, with Urgenci’s statement 

As for all of us, also for Oma maa this period has been one of adaptation, to live up to today’s COVID-19 situation. The taking care of each other and of what we are doing took on amplified dimensions. Nevertheless, what we have consciously wanted to keep upfront, is the big picture; the need to continue to work towards the important goal of the strengthening of an alternative food system, which is safe and accessible for all, and which is upkeeping both ecological democracy and biodiversity. We are hoping that the picking up of interest around CSA’s, now also in Finland, will continue also into the future. Through CSA Finland, Oma maa was included in the issuing of the statement by Urgenci, the international platform for CSA’s: Community Supported Agriculture is a Safe and Resilient Alternative to Industrial Agriculture in the Time of Covid-19.

Oma maa Newsletter 2/2020 : Keeping the wheels turning strong! 

Wellbeing greetings to all! This newsletter is written to you midway through April – a month during which we welcomed a good number of new try-out members (Tervetuloa!), and completed now two weeks of 80 food bags each. During these weeks also we continued the sowing of more than 6000 seeds of some 50+ plant varieties! And more is to follow!

Please see behind the following links to read more about these timely topics:

Keeping the bigger picture upfront, with Urgenci’s statement

On our sowing and milling facilities

Coopday 18.1.2020 report

CSA Finland rules and 2020 action plan 

…Organising, cooking, sowing and planting … we hope to greet you out here with us some day soon again! At the moment we are facilitating for people to come out in small groups (max five people) to the farm, having their own refreshments with them and prepared to be outside also during the breaks in the grillikatos or the aitta. In this manner we can keep in par with the requirements of today, whilst we also continue our important collective work together. And of course, to enable all to enjoy a bit of green care – also that is part of the future we want to build together. Hopefully till soon!

Ruby & Oma maa board and farmers

Ruisrouhepuuro

1 l kiehuvaa vettä
1 tl merisuolaa
2 1/2-3 dl ruisrouhetta
1 rkl voita/margariinia

Kiehauta vesi, lisää suola ja vispaa rouhe sekaan. Hauduta miedolla lämmöllä noin tunti, välillä sekoittaen. Laita voisilmä keskelle juuri ennen tarjoamista.

 

Etsimme harjoittelijaa kesäkahvilaan Lassilan luomutilalle Tuusulaan!

Onko sinusta mukavaa olla ihmisten seurassa ja paistaa vohveleita? Tule kesäksi osaksi ruokaosuuskuntamme toimintaa, voit auttaa kesäkahvilassa Lassilan luomutilalla. Osuuskunta Oma Maan kahvila avataan Lassilan tilan aitassa kesän alussa ja suljetaa kesän lopussa 🙂

PALKKA
Palkaton harjoittelu, mutta vohveleita saa syödä niin paljon kuin jaksaa ja lounas tarjotaan!

Ajankohta: 1.6.-7.8.2020

Osoite: Lassilan luomutila, Paijalantie 341, 04300 Tuusula (Paikalla pääsee esimerkiksi polkupyörällä Järvenpäästä tai Hyrylästä)

Oletko kokki? Haluatko muuttaa ruokajärjestelmän ekologiseksi?

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

Nyt etsimme eritoten kokkia/leipuria, sillä suuri osa jokapäiväisestä työstä on kokkaamista ja leipomista.

PALKKA
Olemme pikku hiljaa kasvaneet ja pystymme maksamaan osalle jo palkkaa. Suuri osa työstä on edelleen vapaaehtoistyötä. Voimme kuitenkin tehdä työkokeilusopimuksen. Tavoitteena on, että voimme maksaa pian palkkaa koko ydintiimille.

KIELITAITO
Suomenkielentaito on plussaa, mutta englannillakin pärjää.

RUOKAOSUUSKUNTA OMA MAA
Ruokaosuuskunta Oma Maa etsii lisää aktiiveja tuottamaan ruokaa ruokajäsenillemme kumppanuusmaatilallamme Lassilan tilalla Tuusulassa. Kokemus kokin työstä (& maatilan hommista) on ehdottomasti plussaa, mutta yhtä tärkeää on oma motivaatio ja halu olla aktiivisesti mukana rakentamassa uudenlaista ruoantuotannon muotoa. Täällä oppii permakulttuurista ja ekologisesta luomuviljelystä kaiken mahdollisen ja päivittäin mukana olevat saavat satokassin viikottain.

Lassilan tilalla viljellään noin 50 hehtaarilla ravintoa koko ruokaympyrän kattavasti. Lisäksi tilalla jatkojalostetaan tuotteita osuuskunnan ruokajäsenten satokasseihin: leivomme leipää, pussitamme jauhoja ja hiutaleita sekä valmistamme erilaisia kasvipohjaisia elintarvikkeita. Talvikaudella toiminta painottuu erityisesti jatkojalostukseen. Lisäksi tilalla voi päästä hoitamaan kanoja tai kehittämään kasvihuonetuotantoamme. Peltoviljely alkaa pian. Lisäksi valmistamme Farm Dining -illallisia Helsingin Kalliossa ravintolatilassamme (noin kerran kuukaudessa) sekä täällä Lassilan luomutilalla Tuusulassa.

KIELITAITO
Työkielinä suomi ja englanti.

Lähetä hakemus tai kysy lisää:  Ulla.kirsikka@gmail.com


Info LA 7.3. Klo 13 Hyrylän kirjastossa

Sopisiko ruokaosuuskunta sinullekin? Tule kuuntelemaan ja pohtimaan! Ruokaosuuskunta Oma Maa toimii Tuusulassa Lassilan luomutilalla. Ruokaosuuskunnan jäsenet saavat viikottain / joka toinen viikko kassillisen tilan antimia ja niistä valmistettuja ruokia. Mikäli Hyrylässä on tarpeeksi kiinnostuneita, perustetaan kirjastolle sadonhakupiste! (Tällä hetkellä jakopisteet ovat: Lassilan tilalla, Helsingin Kalliossa ja Järvenpään kirjastossa.)

Talvella satokassin sisältö painottuu itse viljeltyihin kuivaraaka-aineisiin sekä niistä valmistettuihin luomuruokiin: juureen leivottua leipää, täysjyväpastaa, seitania, falafeleja, papuja, kaurajugurttia, puurohiutaleita, hampunsiemeniä, ynnä muita terveellisen ruokavalion peruskiviä. Uuden sadon kypsyessä satokassi rakentuu niin ikään itse viljeltyjen tuoreiden vihannesten, juuresten, villivihannesten, marjojen ja hedelmien ympärille.

Tutustu Lassilan luomutilaan ja viljelijöihin parin minuutin videolla: https://vimeo.com/369257316

Miksi hankkia ruoka ruokaosuuskunnasta kauppojen sijaan?

Luonnon monimuotoisuutta on suojeltava.

Ilmastonmuutosta on hillittävä ja siihen sopeuduttava.

Tehotuotannon sijaan on siirryttävä kestävään tuotantoon.

Ruokahävikkiä on opittava välttämään.

Ruokaosuuskunnan talkoissa oppii luomuviljelyä ja saa luontoelämyksiä!

Ruokaosuuskunnan jäsenyyttä voi kokeilla 3 kk, jotta voi varmistua siitä, sopivatko satokassin antimet omaan arkeen ennen kuin liittyy osuuskuntaan:

https://www.omamaa.fi/liity-mukaan/

Tapahtumakutsu Facebookissa:
https://facebook.com/events/s/ruokaosuuskunta-oma-maan-esitt/206265757425213/?ti=icl

Info Järvenpään kirjastolla ti 3.3. Klo 18, Tyyni Tuulio -salissa

Sopisiko ruokaosuuskunta sinullekin? Tule kuuntelemaan ja pohtimaan! Ruokaosuuskunta Oma Maa toimii Tuusulassa Lassilan luomutilalla. Ruokaosuuskunnan jäsenet saavat viikottain / joka toinen viikko kassillisen tilan antimia ja niistä valmistettuja ruokia. Sadonjakopisteet ovat: Järvenpään kirjastossa, Lassilan tilalla ja Helsingin Kalliossa.

Talvella satokassin sisältö painottuu itse viljeltyihin kuivaraaka-aineisiin sekä niistä valmistettuihin luomuruokiin: juureen leivottua leipää, täysjyväpastaa, seitania, falafeleja, papuja, kaurajugurttia, puurohiutaleita, hampunsiemeniä, ynnä muita terveellisen ruokavalion peruskiviä. Uuden sadon kypsyessä satokassi rakentuu niin ikään itse viljeltyjen tuoreiden vihannesten, juuresten, villivihannesten, marjojen ja hedelmien ympärille.

Tutustu Lassilan luomutilaan ja viljelijöihin parin minuutin videolla: https://vimeo.com/369257316

Miksi hankkia ruoka ruokaosuuskunnasta kauppojen sijaan?

Luonnon monimuotoisuutta on suojeltava.

Ilmastonmuutosta on hillittävä ja siihen sopeuduttava.

Tehotuotannon sijaan on siirryttävä kestävään tuotantoon.

Ruokahävikkiä on opittava välttämään.

Ruokaosuuskunnan talkoissa oppii luomuviljelyä ja saa luontoelämyksiä!

Ruokaosuuskunnan jäsenyyttä voi kokeilla 3 kk, jotta voi varmistua siitä, sopivatko satokassin antimet omaan arkeen ennen kuin liittyy osuuskuntaan:

https://www.omamaa.fi/liity-mukaan/

Kirjastolla nähdään! <3

 

Tapahtumakutsu Facebookissa:
https://facebook.com/events/s/ruokaosuuskunta-oma-maan-esitt/188671679021974/?ti=icl

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

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