Fattoush – Cooking without Chemicals with Tom Hunt, Season 2

by Tom Hunt

Fattoush is an Arabic recipe very similar to the Italian Panzanella salad. Both recipes use stale bread and are delightfully simple. This recipe is versatile and can change with the seasons, in Autumn and Winter try exchanging the tomatoes for cubes of cooked beetroot, the cucumber for pieces of celery and the red pepper for sliced pieces of red chicory.

The grilled stale pita or flatbread are delicious in their own right, especially when doused with oil and seasoned with salt and sumac. Eat them like chips and use to scoop up various dips from baba ganoush to hummus.

Tomatoes can either taste of nothing or be the most flavoursome, savoury-sweet rounded of flavours. So pick well. Buy in season and make sure they are ripe. If you can, grow your own in pots. A mix of varieties will give you a wonderful diversity of sweetness and colour.

Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author of Eating for Pleasure, People & Planet. https://www.tomsfeast.com

Ingredients

• 1 large stale pita or flatbread

• Extra virgin olive oil to taste

• Pinch sumac

• 150g cherry tomatoes or other, cut into halves or rough cubes about 3cm

• 1 red pepper, cut into strips

• 100g cucumber, cut into 3cm cubes

• ½ small red onion, thinly sliced

• Small bunch mint, parsley and basil, stalks finely chopped, leaves roughly chopped

• 1 small lemon, juiced

Method

1. Place one stale pita or flatbread on a baking tray and drizzle with olive oil. Grill for 3–5 minutes or until it goes crispy. Slice into rough pieces about 3–5cm in size, then season with salt, pepper and a pinch of sumac.

2. Mix together 150g of roughly chopped tomatoes, 1 red pepper, deseeded and cut into strips, 100g of cucumber, cut into rough cubes and ½ small red onion thinly sliced, with a small bunch of mint, parsley and basil, stalks finely chopped, leaves roughly chopped or torn.

3. Finish by mixing in the crispy flatbread, season and dress with olive oil, and lemon juice to taste. Eat fresh or allow to sit and macerate for 15 minutes so the flavours mingle and the bread softens slightly.

Why are all the Irish vegetable farmers disappearing?

by Kenneth Keavey

I remember distinctly our first year of growing, which was 20 years ago, it was before we officially started our business, it was my first year back in Ireland after spending 11 years in the UK, it was on a small vegetable patch in my grandads back garden, it was amazingly rewarding and to get food at the end of it was a bonus.

We have been growing organic vegetables here on our farm in Galway for nearly 20 years.

We have seen many changes over that time, but something that has never changed has been our commitment to sustainable local food. We are Irish and grow Irish and support Irish and always have since we started delivering our first boxes in 2004.

Something that has changed since then is the price that the supermarket pays for and charges for fresh produce in the supermarket, which has decreased. Since 2007 the average price paid for 1kg of fresh vegetables has decreased from €1.87/kg in December 2007 to €1.46 in August 2020. This represents a 21% decrease in price paid for fresh produce over 13 years when everything else has been going up.

Back in 2007 the minimum wage was €8.65, that has since risen to €13.50 in 2025, representing a 56% increase in the cost of labour alone. This is one cost of many that has increased, fertiliser, energy, packaging, general farm inputs have all increased dramatically over that time, and yet the retailers have consistently and unrelentingly driven down the price paid for produce.

It is also a fallacy to state that the retailer takes the hit on the price promotions in stores, there and it is the added impact of driving down the price a farmer can get for his or her produce elsewhere.

There is a glimmer of change driven by consumer demand for Irish produce, where Irish producers can now demand a little more for what they are producing. The reality when you walk into any of these large supermarket stores is that they are promoting supporting Irish when mostly the produce is imported, have a look at our video or check it out for yourself when you are next in a supermarket.

The pressure and race to the bottom have driven a lot of good growers out of business, and now as the supermarkets feel the pressure from the consumer and sense the marketing opportunities to show themselves as the saviour of the industry, they are promoting with all their vigour the support for the Irish vegetable farmer.

It’s the sad reality that after 20 years of hollowing out the industry they now want to turn the other cheek, but only ever so slightly, not too much, and not enough in many cases. Any increase in price paid must still be fought for tooth and nail, and after years of devaluing the produce it looks like a very poor effort indeed.

But any change in mindset is being driven by one thing and that is completely down to you,

you the consumer demanding more local Irish produce.

We have growers all over the country of Ireland, from Joe Kelly in Mayo, To Padraigh Fahy and Una Ni Bhroin in Beechlawn in Galway, to Enda Hoban and Orla Burke in Galway, Audrey and Mick in Millhouse organic farm, Cameron in Battlemountain organic farm, Philip in Coolnagrower organic farm in Offally, Richard Galvin with his Irish organic apples in Waterford. Banner berries with their amazing blueberries in Clare, Donnelly with his organic cherries in Dublin, then there is Garynahinch mushrooms, McArdles mushrooms, and leeks from Roy Lyttle in Antrim, plus Joachim and Jeanette in Galway also. And of course, our own amazing organic farm where Emmanuel and his team grow a whole range of fresh Irish organic produce. All of these growers are Irish, all are organic, and all are committed to growing sustainable produce. With your support we get to bypass the juggernaut of the supermarket buying machine, and all the damage it leaves in its wake, and we get to support ourselves and all these amazing other growers, but only and very much because of your support.

Thank you.

Kenneth

Christmas shop and 870 chemicals..

by Kenneth Keavey

870 possible chemicals. This is the number of potential, pesticides, herbicides, insecticides, fungicides and bactericides a recent sample of our kale was tested for.

We had our organic inspection a few weeks back and this is a routine test that is carried out on a random crop grown on our farm by our organic certifying body every year. The kale came back perfect, no chemicals present as expected. But I can only surmise that they test for 870 different types of chemical products because these are the chemicals that could be used at varying points in the conventional food system.

Many moons ago I use to listen to a song by a band called “Alice in Chains” called “Junkhead”, (not a song for the faint hearted!). It popped into my head again when we got these test results back, there are some striking similarities between the song’s lyrics “What’s your drug of choice?” when it comes to the repertoire of chemicals a conventional producer can choose from: “what’s your chemical of choice?”. There is a chemical for every problem and even for problems that have not yet occurred.

Here in Ireland, there is relatively high accountability for our conventional food producers. There has over the last 10 years been some good news as the overall pesticide usage has declined by 16% which is heading in the right direction. But a word of caution here this still equates to over 3 million kg of chemicals applied to our food and land.

But with much of our food in this country being imported and as we don’t have the same visibility on what controls are implements in foreign parts, (over 85% of all fruit and vegetables are imported) then choosing organic becomes even more important.  

Organic systems are not perfect, but they do offer an alternative, one that keeps chemicals off our food, and in doing so also helps protect biodiversity.  It does sometimes feel ironic that it is the organic producer that must prove their credentials, go through the extra paperwork, and submit samples to prove that we are not doing anything underhand.

The authorities set limits on the levels of chemicals allowed on our food, they are supposedly designed to help protect you and I as consumers. These limits are referred to as MRLs or maximum residue limits. But as I have talked about before and particularly in relation to Glyphosate; sometimes these limits can vary erratically from one crop to another or from country to country. The MRL for glyphosate increased 300-fold between 1993 and 2015 in the US (Is it safer to consume more of this chemical  today than it was 20 years ago? I don’t think so!) to allow it would seem for the increased application of this herbicide on GMO soya and corn. This not strike me as having the best interests of the consumer at heart.

Chemicals are critical to our very survival on this planet, and when I talk about “chemicals” here I mean synthetic or man-made chemicals. They help us treat disease; they make possible all the amazing technologies we rely on for our modern-day way of life. But, and this is a big one, I do not believe they belong in or on our food.

Maybe “our drug of choice” should be fresh healthy clean food!

You are the lifeblood of our organic farm and business.

Thank you.

Kenneth 

PS last week we opened our Christmas shop, we will be delivering as normal in the week before Christmas and now you can book your delivery and place your order for delivery for Christmas week. Check it out now here.