Jambalaya

by Liz Child

Jambalaya is a delicious one-pot rice dish from Louisiana, a cultural melting pot with French, Caribbean and African influences. It’s a little like a paella but some of the ingredients and seasonings are different. Rather than saffron, the main flavours are cayenne pepper and thyme with smokiness from the sausages and smoked paprika.

We just added these new vegan smoked sausages to our shop so I just had to try them in a jambalaya and they work perfectly! Head to our shop and add them to your next fruit and veg order to give them a try. Liz x

add organic groceries and extra veg to your regular box order – we deliver all over Ireland

Ingredients (serves 4)

  • 2 tbsp olive oil (plus extra for drizzling)
  • 1 onion
  • 3 sticks of celery
  • 2 peppers (any colour of a mix)
  • 4 cloves of garlic
  • 2 packs of smoked sausages (or substitute with mushrooms and red beans plus some extra smoked paprika)
  • salt and pepper to taste
  • 2 heaped tsp smoked paprika (plus extra)
  • 1 tsp cayenne pepper (or to taste)
  • 3 tsp dried thyme (or fresh is even better)
  • 1 tsp dried oregano
  • 1 mug basmati rice
  • 1 tin chopped tomatoes (or 4 chopped fresh tomatoes)
  • 2 limes
watch how it’s made here or read on below

Method

Pre-heat your oven to 200C and find an oven and hob safe pan with a lid. Alternatively you could use a baking dish and some tin foil or a baking sheet. Instead of sautéing on the hob, the base ingredients can be roasted in the oven.

Start by dicing your onion, celery and peppers and sautéing them with the olive oil until just starting to soften.

Then chop the garlic and add it to the pan.

Cut the smoked sausages into bite size pieces and add them to the pan too. Then sauté everything together, stirring often, to seal the ingredients and so they start to caramelise and take on some colour. This takes about 10 minutes.

Add the herbs and spices to the pan and season with salt and pepper – stir to combine.

Rinse the mug of basmati rice and add it to the pan along with the tin of chopped tomatoes. Add two tins of water then stir to evenly disperse all the ingredients. Taste the broth and adjust the seasoning if needed with more salt or spices.

Put the lid on the pot and let it come up to a gentle boil. As soon as it is hot and bubbling, move the pan into the oven, lid on, so that the rice can bake and absorb all the liquid. This should take about 20 minutes for white rice.

Once the rice has absorbed all the liquid, remove the lid and you can serve it as it is or return it to the oven for a further 5 minutes with wedges of lime, a drizzle of olive oil and a sprinkle of smoked paprika. This creates a delicious crust on the rice and lightly charrs the lime wedges, making them sweet and extra juicy.

Serve with the roasted lime wedges to squeeze over the rice and a simple green salad. Enjoy!

Rekindling our Connection with Food

by Kenneth Keavey
Bees and other pollinators enjoying the kale we leave to flower each year

The art of producing food is marvellous and tough, and on sunny days it is a privilege.

We talk about food all the time here, we grow it, we sow the seeds, we watch the plants grow, we fertilise the soil, we control the weeds and hope we have the right mix to ensure the plants grow healthy and pest free.

We spend the time in between managing the crops, maintaining the land, planting trees, growing hedging, sowing wildflowers for the bees, harnessing the power of the sun, these are all things we do.

We see first-hand the connection between the fresh produce and the cooked food on our plate. We can see how the process of growing healthy food from healthy soil creates local employment and impacts on our locality positively. Sustainable agriculture is good for all and it benefits the environment immeasurably.

Natures’ pest control – a healthy balance on predators and prey naturally occurs on organic farms

We see more bees, and flies, and insects on our farm and we feel there is a balance as we rarely see an out-of-control pest issue. We see more birds, and wild life, we see the land thrive, just this week I saw a giant hare saunter past one of our polytunnels.

Not only that, but organic food is so much better for us, of course it hasn’t been sprayed and so is free of harmful chemicals, but it is also just better nutritionally.

Weed burning rather than spraying chemicals before we plant out this years’ crops

A comprehensive study carried out by David Thomas has demonstrated a remarkable decrease in mineral content in fresh produce over 50 years, comparing food grown in 1941 to food grown in 1991. To the extent that today you would need to eat 6 apples to get the same nutritional value you got in 1941 from eating 5 apples. In some cases mineral levels have dropped by as much as 70%.  

The use of highly soluble fertilisers, pesticides and herbicides and the intensive production of food has led to land that is lifeless and food that is less healthy and less nutritionally dense, this reflects the remarkable connection between our food and the health of our soil. 

There is no way we could know this, as a population we are in danger of losing our connection with the land and our food. This is not our fault, the food system that is championed by supermarkets and giant food producers has made it this way. 

Imagine though if we could see the impact of our positive choices, if we could somehow rekindle that connection with our food? Over the past year it seems we have been remaking that connection.

We are reconnecting with our food by cooking and touching and smelling and seeing how our food is grown. We are redeveloping that connection with nature and this is something we can pass onto our children, we can show them that there is a great, fun and fantastically positive way to live and eat. Although from what I have seen recently it is the children who are teaching us!

Kenneth

Raw Coffee & Walnut Cake

by Liz Child

This gorgeous raw cake is rich and fudgy and packed full of great ingredients. My simple, wholesome recipe uses just nuts, dates, coffee and a little coconut oil and maple syrup. You need quite a lot of nuts so I recommend buying them in our compostable bulk bags. Have a look at the organic bulk range here.

You need a food processor or blender to make this recipe and a deep baking dish. I use a 19 x 24cm dish but any medium baking dish will do. Let’s get started! Liz x

Ingredients (makes 16 or more slices)

  • 1 mug walnuts (plus extra for decorating)
  • 2 mugs pitted dates (chopped into smaller pieces with scissors)
  • 4 mugs almonds
  • 2 mugs cashews
  • 1 mug espresso strength coffee
  • 2/3 mug maple syrup
  • 1/2 mug melted coconut oil
  • 1 tbsp cacao powder for dusting
  • 1 pinch salt
Watch the method. The cookbook can be added to your Green Earth Organics order here.

Method

Line a baking dish with baking parchment leaving a little overhang to make it easier to extract the cake once it is set.

Like many of my recipes, I use mug measurements for this. Just a regular, smallish coffee/tea mug, not a massive one. It doesn’t really matter what size you use though as it’s all about the ratios here. Just use the same mug for all the measurements and it’ll be fine.

Start by soaking the two mugs of cashews in water. This will make them softer and easier to blend into a smooth cream for the topping later. Then get on with making the base.

Measure the walnuts, dates and almonds into a food processor with a pinch of salt. Pulse them together into a crumbly, sticky mixture. If you only have a small food processor or a blender you may find it easier to measure the walnuts, dates and almonds into a large bowl, mix it up and then pulse the ingredients in smaller batches.

Once you have a nice sticky, crumbly mixture, pour in about 2/3 of a mug of espresso strength coffee and give the mixture a stir. Then pack it into your lined baking dish, spreading it firmly and evenly into a neat layer.

Then make the creamy topping. Drain the cashews and pop them in the blender with 1/3 mug of espresso strength coffee, 1/2 mug of melted coconut oil (you could sub this with melted cacao butter or a flavourless coconut oil if you don’t like coconut) and 2/3 mug maple syrup (or maple syrup to taste). Blend the mixture until perfectly smooth and creamy.

Pour the coffee cream over the base and level it out with a spatular. Then pop the dish in the fridge to set overnight, or in the freezer for an hour or two to set faster.

Once it’s set, pull the cake out onto a chopping board and dust it with cocoa/cacao powder. Slice it into bars or squares – it’s quite a rich cake so smaller slices are better. Decorate each slice with walnut halves or pieces and enjoy!

Store the cake in the fridge (like cheesecakes, it can get a little melty at room temperature) and enjoy within a week. Or store it in the freezer for much longer and take pieces out to defrost as and when you need them.

Sustainable Growth

by Kenneth Keavey

During the week I had a very big decision to make and as with all big decisions it is never black and white. It may seem as you look in from the outside that it is, but rarely when looking in from the outside does one see the whole picture. But having a vision and idea of what is important can help make those decisions a little easier. 

We have spent 15 years this May creating a business from nothing. The team and the people who have come and gone over the years have worked hard, and there is no question in my mind that Green Earth Organics would not be where it is today if it wasn’t for these people, the long hours and hard work.

The farm and business have grown a lot over the last 15 years, and we are proud to say that a culture of empathy and respect has also grown. There will always be times when we do not get it right (and no doubt there has been plenty of them, more often than not some would say), but the intention of the business is genuine and pointing in the right direction.

The idea of environmental preservation and respect for our fellow human being has always been right at the heart of what matters here. This can sometimes get stretched when you are faced with the harsh financial pressure of the world of business, and it is true that out in this world the bottom line is all that counts. 

We would be forgiven then for thinking that profit and the bottom line is all that matters. But we would be wrong because therein lies the seeds of greed. It is this thinking that has landed the planet in the precarious situation it is currently in.   

And yet, it would be extremely naive to think that profit does not matter and that it is all about picking wild-flowers and lying in the long grass. Simply put, without a healthy, profitable business our little community would not exist.

I know, as does anybody who has ran a business (or a household for that matter), that there is constant pressure to succeed and deliver and that at times there can be intense financial pressure. But there can also be times of remarkable reward in feeling satisfied of a job well done or having done your best despite the odds.

Green Earth Organics was born out of the need to do right in the world and love for the land and our vision is pretty simple:

“Using food as a force for positive change by putting the well-being of our environment at the centre of every decision we make.  We believe that producing food with respect for nature and for the multitude of creatures we share this planet with is the only way to farm. We believe that we can do this by providing an alternative to the mainstream, by growing and providing healthy sustainable food, by conducting our business in an ethical and sustainable way, with respect for all at its heart.”

We could not do any of this if it were not for your support.

Thank you!

Kenneth

PS We have some amazing, exciting changes to tell you about.  We have listened to what you said and have reduced our minimum spend to €30, we have also added FREE delivery for all orders over €100 always – so stock up on your organic groceries with us and get everything you need delivered to your door in one, efficient delivery. Finally, you will see our website has changed and now you can create a regular repeat order and never forget to order again!

Earth Day & The Hungry Gap

by Kenneth Keavey

People often ask, why do you produce your own food? Why do you grow it when it is so much cheaper to import it? It is a very easy answer, and the reasons are twofold: I love what I do, it is in my blood (we are third generation farmers) and I would not do anything else.

Secondly because it simply is the right thing to do. Having food grown locally makes sense, it cuts down on carbon emissions, it is fresher, it provides local employment, it improves biodiversity, and we are lucky enough to have the opportunity to do it. We need more people to do it.

With Earth Week starting today and Earth Day falling on the 22nd, it is a good time to reflect on our habits. We have seen such a shift to supporting local food over the last 12 months and this is one of the most wonderful changes we as individuals and families can make. It’s impact on the planet cannot be overstated, understanding where and how our food is produced can help us make better decisions and lead to a cleaner healthier planet.

Today as I write this, after a day in the fields, I feel lucky to be a farmer. Days do not come much better than this, the sky is blue, the sun is shining the birds are singing and we are on schedule with our planting. In the West of Ireland days like today are to be relished and enjoyed, and there is the added bonus that our office is a 5-acre field, I like that.

If there was one small thorn in my side, it is the planting machine. It is temperamental old and cranky and every year there is a requirement to find mutual common ground between (sometimes also cranky) farmer and machine, this year that ground has been hard to find and has led to a few choice expletives.

Nevertheless, if farming has thought me anything and it teaches a lot, is that perseverance with an air of optimism generally gets you through.

It is funny to think that just this week we finished harvesting the last of our kale which was planted nine months ago and today we planted the very first kale for the new year. This kale will take at least 8 weeks to reach harvestable maturity. We have also been very busy planting cabbage, Romanesco, broccoli, lettuce, and celery.

Myself being the impatient individual that I am can sometimes expect that we should have more IRISH food at this time of the year especially when the sun shines. But nature and farming do not work like that, and right now we are slap bang in the middle of what we call the “Hungry Gap”. There is a lull in IRISH food supply, of course that does not mean it is not available, it is, and we have loads, leeks, mushrooms, potatoes, spinach, salad, radish, and parsnips. But for the next few weeks it gets difficult.

Every year we get a little bit earlier and a little bit smarter with our planting and this year is the earliest yet, but even so, there are weeks starting now when supply is tight. Take tomatoes for example, we have our plants ready for transplanting, but harvest is at least 8 weeks away.

Right now, on our 40-acre organic farm there is a tremendous amount of work going on behind the scenes. For the last 2 months we have been busy ploughing, tilling, fertilising, planting, covering, uncovering, watering and sowing. All of this to lead to a rich harvest of local organic food in the weeks ahead, but it takes time, and it does not matter how impatient I am, nature cannot be sped up, it travels at its own pace.

So, although we are heading into the hungry gap now, be reassured that you are supporting a truly local food growing effort both here on our farm and through all the other amazing IRISH organic farms and producers across the country that we support. Remember in the famous words of Margaret Meade “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.”

As always, thank you for your patience and perseverance!

Kenneth

PS Don’t forget to do a little something for Earth Week, whether it is supporting more local food producers, or learning more about how your food is produced, driving less, turning off lights or eating less meat, what can you do? Just raising our awareness is a powerful tool in the fight for our planet.

FAST FAKEAWAYS – Thai Yellow Curry with Jasmine Rice

by Liz Child

Being a chef, I do mostly make everything we eat from scratch, but Thai curry paste from scratch involves buying lots of specialist ingredients. Our organic sachets contain no nasty preservatives, have authentic, top quality ingredients and make life simple and delicious!

This is one of our most-made fakeaways at home. Thai yellow curry paste is absolutely delicious, quite mild so the kids love it, but absolutely packed with complex flavour. Simply simmer a sachet with a can of coconut milk, add some cooked veg and you’re good to hunker down with a steaming, vibrant bowl of Thai food. This quick method is so flexible, chuck whatever veg you have handy into the roasting dish with some firm tofu – cubed butternut squash, sweet potato, carrots, aubergine, peppers etc… and simmer any tender green veg with the sauce – asparagus, kale, spinach… I love it with fragrant jasmine rice or quickly boiled wide, flat rice noodles.

Let me know if you try any of our organic, ready made sauces and what your best recipes are with them. I’m working my way through them all to give you some fuss-free fakeaway ideas for those days we really can’t be bothered to cook from scratch.

Liz x

Ingredients (serves 2)

  • 1 sachet of Thai Yellow Curry Paste
  • 1 tin of coconut milk
  • 1 pack of firm tofu
  • 2 carrots
  • 1 purple sweet potato
  • 1 tbsp vegetable oil
  • 1 big pinch of salt
  • 2 handfuls of kale
  • Jasmine rice or Thai rice noodles to serve
  • optional toppings – fresh coriander, lime wedges, chopped scallions, toasted cashews or sesame seeds, salted peanuts, sliced red chilli…
Watch how I put the meal together here or read the method below.

Method

Preheat your oven to 200C. Cube up your tofu, carrots and sweet potato and add them to a roasting dish. Of course you should feel free to use alternative vegetables.

Drizzle the veg with a little oil and season simply with a big pinch of salt. Toss the vegetables with the oil and salt and put them in the hot oven to roast for around 20 minutes or until tender.

Meanwhile make the curry sauce. It’s as easy as emptying the contents of the sachet into a pot with the contents of the can of coconut milk. Turn the heat on and allow the ingredients to mingle and simmer.

Then put on your jasmine rice. For two people I measure out an espresso mug of rice into a fine sieve then give the rice a good rinse. Then tip the rinsed rice into a small pot with 2 scant espresso mugs of water. Put the lid on the pot and put it on the hob on the highest setting. As soon as the rice comes to the boil, turn the heat to the lowest setting and leave it to absorb all the water. Do not stir the rice or remove the lid. This whole process should take about 15 minutes for white jasmine rice – brown rice takes considerably longer.

While the rice is cooking and the veg is roasting, turn your attention back to the pot of curry sauce. You can add tender, fast cooking greens to the pot just before the veg is ready to come out of the oven. I used kale this time. Strip the leaves from the tough stems and slice the stems very thinly. Add them to the pot of simmering sauce to soften well before you add the leaves. Add the leaves 3 minutes before you take the veg out of the oven.

Once the roasted vegetables and tofu are cooked through, take them out of the oven and scrape them into the pot of curry sauce and kale and stir to combine. Taste for seasoning. You may wish to add some lime juice or salt.

Serve the curry and rice in bowl and top with chopped coriander, spring onions, chilli and lime wedges. Additionally add toasted cashews or salted peanuts for some welcome crunch. Enjoy!

FAST FAKEAWAYS – Spaghetti with Lentil Ragu

by Liz Child

We all have those days when we really really can’t be bothered to cook. Ordering a takeaway is such a nice treat, but it can take forever to arrive and be quite pricey. So on those days where you have no energy and your family is hangry, there’s always our ready made organic sauces for a bit of a shortcut. Look out for my ‘fast fakeaway’ recipes (if they can even be called recipes) using our range of organic, ready made sauces. I promise they are all super simple and extraordinarily tasty!

First up is this simple spaghetti with lentil ragu. This meal serves 4 or 5 people generously, takes less than 15 minutes and costs under €7 to put together.

Liz x

Ingredients (serves 4-5 hungry people)

Method

Simply bring a large pot of water to the boil. Add a tbsp of salt and the packet of pasta to the boiling water and give it a quick swirl to stop it from clumping together.

Then tip the contents of the jar of pasta sauce into a small pot. Half fill the jar with water, replace the lid and give the jar a good shake. Then add the contents to the pot again.

Drain and rinse the tin of lentils in a fine sieve. Then add that to the pot of sauce.

Simmer the sauce while the pasta cooks. Taste for seasoning and adjust if needed. I find the jar of napoli sauce is perfectly seasoned.

Once the pasta is cooked to your liking, drain it and stir in the sauce. Add an optional drizzle of extra virgin olive oil to the pot.

Divide the pasta into bowls (alongside a simple salad or some steamed greens perhaps?) and top each bowl with a pinch of nutritional yeast for that parmesan cheese like flavour and extra nutrition.

Little Green Fingers

by Kenneth Keavey

Clear your plate, finish your dinner, eat your carrots, stop playing with your food. Ever heard any of those phrases? Even more worrying, have you turned into the person who uses those phrases? I have to catch myself, I know I nearly have!

It is a tricky one though, never mind trying to tackle food waste but trying to do it with kids in the family is a double challenge.

The days of Hannah (our oldest daughter) eating raw broccoli are gone, although my sister Liz can get Joe my youngest to eat things at her house he point blank refuses at ours! Short of sending him there for dinner every evening we will need to come up with a better plan.

As a child I used to go picking mushrooms, there was nothing so magical as finding these beautiful white orbs in the fields that literally appeared overnight. The taste was amazing and it still stays with me. I was also fortunate as a kid to watch my grandad and dad grow vegetables in the garden; pulling fresh carrots, picking apples and eating peas from the pods are etched in my memory. 

I think these experiences as a young child must have had a bearing on my taste for vegetables, my eating habits, and my appreciation of nature today. I realise not all are so fortunate and times have changed. Even with an organic farm at our disposal it’s difficult to get our kids excited about veggies. But what if we could make vegetables and growing a little bit more accessible and fun? What if we could get kids excited about nature through touching the soil, through art, and through their innate love of living things? Then maybe we could get them amongst other things to eat more vegetables.

While this was not at all the primary reason that Jenny created ‘Little Green Fingers’, a new online practical course, it may well be a side effect! ‘Little Green Fingers’ is an interactive, get your hands dirty course. You and your children will plant seeds under my guidance from our polytunnels, and you will get to do fun and creative art, all with the theme of appreciating nature, with Jenny. 

There are limited numbers so if you are interested in learning more click here to chose from three options:

  • Part 1 is the first four weeks of the course
  • Part 2 is the second four weeks of the course
  • and Part 1&2 is the whole course

The first session starts on Saturday 17th April. We are looking forward to seeing many of you there!

As always, thank you so much for your support and as we kick off a new growing season, we hope you will stay with us, and keep going with the healthy habits you have developed over the last few months.

Kenneth

PS: All deliveries next week over €100 will have FREE delivery! We have a full range of organic groceries, it has never been a better time to stock up.

PPS: We will be donating 1% of all sales next week to the IRISH Cancer Society.

Mother’s Day Menu

by Liz Child

Here’s a round up of some really special recipes we think would be perfect to serve this Mother’s Day. Treat the mother figure in your life to a tasty day with some fresh, organic, home cooked food. We also sell these lovely hampers if you fancy getting a special gift sent. We deliver to every address in Ireland.

Happy Mother’s Day! Liz x

*Click on the titles to be taken straight to the blog post you’re after.

Breakfast in Bed Ideas

Treat your mum to breakfast in bed. Why not add a bottle of Prosecco and some blood oranges to your order and make some simple but sophisticated blood orange mimosas? Chill both overnight then juice the oranges freshly in the morning and serve half a glass of Prosecco topped up with blood orange juice in champagne flutes with breakfast.

Fruity Oat and Chia Pots

These are perfect for breakfast in bed and can be mostly prepared the night before. Just assemble in the morning and top with freshly cut fruit.

Flat or Fluffy Pancakes

Not just for pancake day and the topping and filling options are endless.

Smoked Carrot and Scrambled Tofu

A special brunch with humble ingredients. Make the smoked carrot the day before.

Lunch

Light Lunch Inspo with Jay and Joy Vegan Cheeses

Vegan brie, blue or goats cheeses by our supplier Jay and Joy are absolutely incredible! They have to be tried to be believed. Have a look at my serving suggestions which are perfect for a light Mother’s Day lunch.

  • Blood Orange, Black Olive, Red Onion, Goats Cheese
  • Toast, Caramelised Red Onion, Brie, Thyme
  • Celeriac Steaks, Kale, Pear, Walnuts, Blue Cheese

Beetroot and Butterbean Loaf, Lemon and Herb Potatoes and Carrots, Seasonal Greens and Gravy

Sunday is roast day after all and this colourful dish will make your mum smile.

Desserts and Sweet Treats

Kumquat Curd and Shortbread Biscuits

These would make a lovely homemade gift and are simple enough to make with children. A beautiful tin of biscuits and a jar of kumquat curd.

Clafoutis

This gorgeous, light and fluffy fruity dessert (that uses the aquafaba from the tin of butterbeans from the roast) can be tweaked to incorporate her favourite fruit.

Flourless Chocolate Cake

A firm favourite with my readers and for good reason! This rich, fudgy cake is a chocoholics dream come true. Also happens to be gluten free and very healthy.

Upside-down Orange Polenta Cake

Another gluten free beauty for the citrus lover in your life. Light and zingy with the perfect crumb. A beautiful cake to remember.

A Fresh Start

by Kenneth Keavey

Every year it happens, we are waiting and waiting and then bang out of the blue it all starts again. I guess life is like that sometimes, we push and we shove and want to change things, and then when we finally just accept the ways things are (often because what we were doing was making no difference anyway) and least expect it things fall into place.

So it was this morning with my first farm walk in two weeks. We have been struggling with rain and frost and snow for the past two months, and then this morning bright sunshine, singing birds, and growth were evident all around.

We have been busy planting trees and doing some essential maintenance on the tunnels, thinking we had all the time in the world and now suddenly we do not.  The crops need to have our focus again, they are flying. We are finally restarting kale harvest and leeks, and purple sprouting broccoli.

We need to get back into the fields and that starts today.

The first new kale harvest is an unusual one, as we wait for the regrowth, having carefully nurtured the plants over winter, cleaned them and fed them nothing seems to happen for an eternity and then suddenly there is the new kale.

Nature is very subtle, we are always on the watch for change, and somehow just suddenly it changes without you noticing. Like a seed germinating, one day it is a seed and the next it is a plant is has germinated, just like that, this is the miracle and power of nature. It is the same with the kale regrowing, it just happens when the time is right. Or the birds singing a spring morning chorus they just begin.

I get excited at this time of the year, the start of a new growing season and the challenges and opportunities it brings fill me with hope for the year.

It is a natural cycle and as we emerge from the dark winter months there is a sense, at least on the farm, of a new slate, a fresh start, a chance to begin the journey anew.

Nature is wonderful like that, and up until this period in man’s history it has been stable and consistent. I read this morning that the Gulf Stream which here in Northern Europe we rely on for our stable weather patterns is not in good shape. As a result of climate breakdown the ocean currents that power our climate are in turmoil.

These complex global climate regulation mechanisms are hard to understand I would imagine, but there are clear signs that climate stability all over our one and only beautiful home is being compromised.

I do admit to getting frustrated with the slow pace of change, it doesn’t make sense to me. There is a phenomenal opportunity now to take the risk and invest in Green Energy, to cut consumption and do so much more. We as a small farm have done it, and we as a small country can do it.

But maybe it is like the kale regrowing or the seed germinating, you can’t force the seed to grow faster or the kale to appear faster, but all of a sudden without even noticing it has changed.

Maybe that is happening now too with movement to cut consumption, power our lives with green energy, moving to more plant based diets, all these things are happening.

You are causing change by supporting us and as always we could not do what we do without you.

Thank you.

Kenneth

Sign up for a fruit and veg box subscription or build your own box. We deliver to every address in Ireland! Head to www.greenearthorganics.ie to place your order. Thank you.