a million tonnes, that is a lot…

by Kenneth Keavey

Just under 1 million tonnes of fresh fruit and vegetables are imported into Ireland every year. Right now, we are in the hungry gap the period between the end of old crops and the start of the first new season crops.

We are lucky and still have a fair supply of Irish vegetables but it’s a tough time to source Irish produce. We have a clear sourcing policy from our own farm, from other local organic farms, from Irish organic farms, from European organic farms and finally from further afield but never airfreighted and generally plastic free.Even so the figure above is shocking because it wasn’t always the case there has been a 42% increase in the amount of fresh produce imported since 1992 as Irish production has collapsed. It’s a tough industry to be in and farmers are opting out with good reason.

This represents the loss of a valuable craft, once it is gone it is gone for good, because even though growing food requires a modern scientific approach it also requires understanding for what will and will not work, this comes with time and experience. It is very difficult to bring back a farming industry like commercial veg growing once it is gone. It is sad then that now mostly we grow grass to feed an export led intensive meat and dairy industry. There is little time given to the humble veg grower be it organic or otherwise, given that government and lobbying bodies are focused on beef and dairy. Couple that with weather which makes the complex nature of veg growing even more challenging and loss leading by supermarkets, and you have a perfect storm for the decimation of our veg industry.

It is interesting and not really any surprise then, that organic carrots and even organic potatoes from a well-known large supermarket chain may hail from Israel, check out their website.

We openly acknowledge that we import where necessary and as we have just finished our Irish organic carrot crop from our amazing Irish organic carrot grower, Philip Dreaper from Coolnagrower organic produce in county Offaly our organic carrots are now coming from Spain. We have a partnership with Cameron in Battlemountain organic farm who grows organic potatoes for us and will keep us supplied for the year. So, whatever you think about the madness that has beset the world right now, it seems unreasonable and unjust to me that we can’t have more veg grown right here in Ireland and not only that but more sustainable organic vegetables. Our grandparents did it that’s one generation maybe two ago and it was clearly possible.

On that note I am delighted that Emmanuel and his farm team have started the real and rewarding work of planting the first new season crops in our Polytunnel and that we are still harvesting crops from our own farm.

As always thank you for your support

Kenneth

Pumpkin Brownie

by Lou Robbie

These pumpkin brownies are incredible….I even surprised myself with this one! The bitterness from the chocolate works so well with the earthy sweetness of the pumpkin and the warming spices too. Make sure to have a nice warm drink, tea or coffee or a spiced latte, if thats your preference, and get cosy with this sweet autumn treat!

Liz on a previous post laid the foundations for this recipe and gave instructions on how to make your Autumn Flavour Kit with pumpkin puree and pumpkin spice mix, check it out and come back here to make these brownies. I’m a little bit obsessed with the pumpkin (aka Kuri squash) at the moment, I’ll be cooking them for all things sweet and savoury over the next few months.

Once you have your pumpkin puree and pumpkin spice at hand, there is an endless amount of autumn baking recipes to sift through and experiment with. My first thoughts were cake, cookies, bread and then this brownie. I did extend my research to the US where many bakers have a whole catalogue of spiced pumpkin recipes. I did a bit of tweaking with this recipe and the result was much better that I could have hoped for!

I really hope you make them and enjoy them,

Lou

Ingredients – makes 16 squares

For the brownie batter

For the pumpkin batter

  • 225g granulated sugar
  • 180g pumpkin puree 
  • 170g butter, melted
  • 2 large eggs , at room temperature
  • 200g plain flour
  • 2 teaspoons pumpkin spice** (follow the link Autumn Flavour Kit to make your own or add 1 teaspoon ground cinnamon and 1 teaspoon mixed spice)
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat the oven to 180°C and butter and line with parchment a 9×13-inch (23×33- cm) baking tray.

For the brownie batter

  1. In a mixing bowl beat (with an electric mixer) or whisk together the melted butter and sugar. 
  2. Then crack in the eggs and beat for a few minutes until pale in colour.
  3. Using a sieve, sift in the flour, cocoa powder and baking powder. Gently mix with a spatula to combine. 
  4. Finally, fold in the chopped chocolate and spread evenly in the prepared pan.

For the pumpkin batter

  1. In a mixing bowl beat or whisk together the melted butter and sugar. 
  2. Then crack in the eggs and beat for a few minutes until pale in colour. 
  3. Gently stir in the pumpkin puree. 
  4. Using a sieve, sift in the flour, baking powder and pumpkin spice. Gently mix with a spatula to combine. 
  5. Pour the pumpkin batter on top of the brownie batter.
  6. Bake in the oven for 25-30 minutes. You want the brownie to be a bit gooey so don’t over bake.

Sowing the Seeds of Love

by Kenneth Keavey

These lyrics from ‘Tears for Fears’ may not have been talking about plants, but they do describe activities on the farm this week.

The last seven days have been a stretch on the farm for all sorts of reasons. We are very lucky to have, in every area of our business, strong teams and the farm is no exception.

When you don’t need to ask and yet the lads put in 12-hour days to get the sowing done before the rain you know you have special people. 

In vegetable farming it is about a great many things but right at the top of the list is timing.

Getting the timing right is powerful stuff and the race against the rain in the West of Ireland is always a close call and fraught with uncertainty.

I am relieved that the carrots, parsnips, beetroot, and spinach are all now in the ground. There is more to sow, but the first batches are sown and that has for now stilled the vague buzz of concern at the back of my mind that we will not win the race against the weather.

The first tomatoes, cucumbers and a host of broccolis, cabbages, kales, romanescos and more are all planted and making good progress.

So, we march on, the first weeding is happening the first harvest of new season crops too, our own gorgeous lettuce and spinach, chard, radish parsley and more.

‘Feel the pain, talk about it’ another lyric from the same great song. There has been hard work certainly, pain a little, satisfaction at a job well done for sure. But there is pain in the modern world of food production and we in our own little way we are attempting to set that right.

Although we have been very busy with the work of growing food our care for the land has certainly not been forgotten, the wildflowers, the hedges and wildlife, the trees, the birds and beehives, the pigs and the foxes, the work on those long term valuable investments has already been done in quieter days.

The fruits and benefits of which now we can see.

Every day I am so grateful to be able to do this, I am grateful to you for giving us and our farm the opportunity to thrive.

Your choice to get a box from us is an amazingly positive thing and you should know it is making a difference for you and your families health, and for the health of the planet.

Thank you.

Kenneth

PS: Have you tried our new repeat order system yet? You can set up an order for delivery every week and you can pause it or change it at any time.  So if you need certain things each week why not add them to your regular fruit and veg order and never miss your order deadline again?