Root Vegetable and Swede Gratin with Cashew Bechamel  -VEGAN

by Lou Robbie

Celebrate all the lovely root vegetables in your box this week!

Delicious layers of organic root vegetables – mostly Irish vegetables apart from the sweet potato. This is a real celebration of root vegetables and its delicious as each layer adds a different delicious flavour.

If you have a mandoline it is ideal for slicing the root vegetables. We’ve made this with a vegan bechamel but feel free to use a milk one if you wish. Garnish with toasted hazelnuts and a side of wild garlic pesto pasta for extra deliciousness!!

Lou x

Ingredients:

  • For the swede puree: serves 6-8
  • 400g swede (1 small) – cubed
  • 50g butter
  • salt and pepper
  • For the bechamel sauce:
  • 120g cashews
  • 1 onion
  • 3 cloves garlic
  • 1 tablespoon lemon juice or cider vinegar
  • salt and pepper
  • 1 cup water (200ml)
  • Root veg:
  • 400g beetroot (6 beets)
  • 500g sweet potato (4 small)
  • 500g celeriac (1 small)
  • 400g potato (4 medium)
  • plus:
  • 2 tablespoons ground almonds
  • olive oil to drizzle
  • Crushed hazelnuts to serve

Method:

Step 1: To make the suede puree, steam and boil the cubed swede. Once soft blend with a stick blender or blender with butter, salt and pepper. Set aside.

Step 2: To make the cashew bechamel, pour boiling water over the cashews, leave to soften for 30 minutes. Saute the onion and garlic until translucent and soft. Drain the cashews then blend with the cooked onions and garlic, lemon juice or vinegar, salt and pepper and water.

Step 3: Peel and slice the root veg ideally using a mandoline, the slices should be 1/4 cm thick. Keep each of the vegetable slices separate.

Step 4: Preheat the oven 180ºC. Assemble the gratin add the swede puree to the baking tray first (mine is 13inc x 9inc) , and smooth with a spatula or the back of a spoon. Layer on the beetroot slices, sprinkle with salt and pepper. Layer on the sweet potato and add a layer of the cashew bechamel. Next add the potato, salt, pepper and a drizzle of oil. Add another layer of cashew bechamel and finish with the sliced celeriac, salt, pepper and oil. Cover with a layer of parchment paper, tin foil and bake in the oven for 1 hour.

Step 5: Check its cooked be piercing with a small sharp knife. Leave to cool for at least 30 minutes before slicing. Ideally cook and put in the fridge overnight to slice, heat through and serve the next day.

A reluctant piece of news…

by Kenneth Keavey

It’s been a wet, dark, cold start to the year, we are starting to get a little edgy now as we are behind in our field preparation work, and we will have plants due to go out into the fields in April.

Thankfully we have been busy preparing our tunnels and the first plants went into the ground two weeks ago. We are also continuing to harvest last years crops from the fields which is keeping us busy.

But the main challenge this year is the cost of keeping our business afloat. We have had two major shocks and increases to our cost base; one is in cost of staffing and the other is in transport. There is nothing we can do about either and they are causing concern about how to make the ends meet at the end of each month.

Two weeks ago, one of our logistic partners who we have worked with for several years informed us that they had no choice but to increase their transport costs to us by 57%. To be fair their rates had been well below market cost and their service is first class, but this is still a very sudden and significant increase in cost.  DPD last week informed us of a 4% increase, our Dublin delivery partner just before Christmas announced a 6% increase. All added up we are facing at an increase in transportation costs of over €46k this year. 

Due to the minimum wage increases and other necessary wage related changes, we have also seen our wage cost base for the people we employ here increase by nearly €70k per year! 

Not only that but the price of the produce we source from other farmers is going up as well. We believe this is fair and just, they need to survive just as we do.

Through no fault of our own and totally out of our control, our cost base has increased by €116k over the course of this year, for a business of our size this is a large new burden to bear.

With the backdrop of primary horticultural food producers not being able to stay in business and us not having the deep pockets of the supermarkets or bigger businesses to shoulder these costs out of non existent profit margins, we are left with a difficult decision to make. 

All things being equal how will we pay for these two hefty price increases, this is the question we have been grappling with for the last while?

It’s always with a great degree of reluctance that we introduce any price rise, we are very conscious of putting any more undue pressure on households that are choosing to shop sustainably, it is difficult we know, and it your choices and support that keeps us in business. 

At the same time, we will not be good to anybody if we can’t cover our costs and aim to make a modest profit to reinvest back into the business and farm here. 

We don’t feel we have any choice but to increase our delivery charge by €1, out of which we get an extra €.81c once we pay the government their VAT. 

This will not cover our increase in costs, the costs of the compostable non plastic packaging, the cost of the time and effort that goes into packing the orders (we need a lot of people to pack all your orders, to handle and care and quality check all the fresh produce, to sow, plant and harvest the produce, it all requires people), the delivery to your doorstep and the recollection of the boxes and returning them to our farm. This increase will contribute but we will need to do much more and find efficiencies in our business to keep the show on the road.

I hope you can understand why reluctantly we have had to make this increase and we hope that you will still think that the service the quality and the sustainability of which we aim to always go above and beyond on are worth continuing to give your support to. We would love to hear your thoughts on this matter.

This new change from €5.50 to €6.50 will take effect for orders delivered the week beginning the 15th of April which is in two weeks’ time. Remember you can still get free deliveries on all order over €100.

Thank you for your on-going support.

Kenneth.

Double Chocolate – No Bake – Brownies – VEGAN

by Lou Robbie

Homemade chocolate treats that are made with lots of good organic stuff.. .yes please! These are rich and decadent and give a great boost of energy. I ordered some lovely organic medjool dates and walnuts and organic dark chocolate to make these. Perfect with that mid morning coffee.

They are a no bake treat so no ovens needed just a bit of time to set in the fridge. Grab all you need for these tasty snacks in our online shop.

We hope you try them.

Lou X

Ingredients: makes 16 squares

-150g – 1 cup medjool dates, stone removed
– 60g – 1/3 cup walnuts, chopped
– 40g- 1/3 cup ground almonds
– 40g – 1/3 cup cocoa powder
– 40g – 1/2 cup oats
– 110g – 1/3 cup smooth peanut butter
– 2-4 tbsp boiled water
– 150g Dark chocolate bar plus 1 tablespoon coconut oil

**Taste the mix -feel free to add a dash of maple syrup or honey if it tastes bitter.

Method:

Step 1: Line a 8inch square tin with parchment paper.

Step 2: If using medjool dates, remove the stone and add them straight to the blender. If using regular dried dates, soak in boiling water for 5 minutes, then discard the water.

Step 3: Add the dates, ground almonds, cocoa powder, oats and peanut butter to a blender. Blend until smooth. Add a tablespoon or 2 of boiled water if the mix is dry. Then add the walnuts and pulse. Check the texture with a spoon, if it sticks its ready, if its dry add a bit more water.

Step 4: Pour the brownie mix into the tin and press down with the back of a spoon. Try smooth it as best you can. Melt the chocolate and coconut oil in the microwave in short bursts (or in a pot over simmering water), then pour over the base and transfer to the fridge to set for an hour.

Take from the fridge and slice into squares.

This will keep in the fridge for 1 week or in the freezer for 3 months.

Enjoy

The Best Irish Potato Bread (VG)

by Lou Robbie

Irish potato bread is simple and delicious and a great use of our national vegetable, the potato! The potato that grows so happily and sustainably in our soil. They are called potato farls in the north of Ireland and are traditionally eaten at breakfast time. They are made with mashed potato, flour, butter and salt and cooked on a dry griddle pan to get the brown speckled marks.

My kids love them with beans and they make a great alternative to the well know shop bought potato waffle!

You can make them with leftover mash potato. We hope you try our recipe.

Lou x

Ingredients: makes 8

750g potatoes

150g plain flour, sifted

75g butter (dairy or plant based)

1 heaped teaspoon salt

Serve with:

250g chestnut mushrooms

50g spinach

1 tin of baked beans

Method:

  1. If not using leftover mashed potatoes, peel the potatoes and steam or boil them until fully cooked.
  2. Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
  3. Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
  4. Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
  5. Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
  6. These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan with an extra bit of butter.
  7. Quarter and sauté the mushrooms and wilt the spinach on a pan, warm the beans and serve with the warm potato bread.

Amazing: Miso & Tahini Baked Cauliflower with lentils -Vegan

by Lou Robbie

This dish is stunning and tastes absolutely delicious!! It would make an fabulous centrepiece for any meal.

It all begins with lovingly grown sustainable ingredients like this beautiful organic cauliflower as well as the carrots, garlic and leeks. Add some earthy umami flavours finish with mint for freshness and lime for zing – magic!

We think you’ll go back for seconds.

Lou x

Recipe inspired by Niki Webster – Rebel Recipes

Ingredients:

1 medium cauliflower, leaves removed.

White miso and tahini paste rub
2 tbsp white miso paste
2 tbsp toasted sesame oil
3 tbsp light tahini
2 tbsp olive oil
1 tbsp maple syrup or honey
2 tbsp light soy sauce

  • For the lentils
    2 leeks chopped
    2 carrots finely chopped
    2 tbsp olive oil
    4 cloves garlic sliced
    1 tbsp smoked paprika
    1 tin puy lentils, 240g drained
  • 500ml litre veg stock
    1 tbsp balsamic vinegar
    1/2 tbsp soy sauce
    a hand full chopped baby spinach
  • salt and pepper to taste

Toppings– highly recommended to finish the dish.
Fresh mint, chopped
Fresh lime wedges

Method: Bake the cauliflower in the oven or the air fryer.

Step 1: If using the oven preheat to 180ºC. To cook the cauliflower; remove the leaves – use them for a chopped salad. Make a cross in the stalk. Boil in a pot of lightly salted water for 7 minutes until just soft. Remove from the water, pat dry with a towel and place on a baking tray. Mix all the miso paste ingredients together and coat the cauliflower. Bake in the oven for 45 minutes. or Air fry @ 160ºC for 10-15 minutes. Ready when its nice and brown all over.

Step 2: To make the lentils; warm a wide pan on a medium heat, add a tablespoon of oil and the leeks and cook for a few minutes, add the carrots, garlic, paprika, small pinch of salt. Pour in the stock and cook for about 5 minutes. Add the drained lentils, simmer

To serve;
Top the lentils with the whole cauliflower, chopped mint and squeeze over the fresh lime.

FABULOUS: Mushroom & Chickpea Rolls

by Lou Robbie

Crispy, so savoury and packed full of flavour. We think you’ll love these plant based rolls. Delicious for breakfast, lunch or dinner.

We have the nicest chestnut mushrooms rich in immune boosting nutrients, cooked down with onions and spices. They give the best texture. We’ve bulked these out with protein packed chickpeas and almonds and blended the mix with iron rich baby spinach. Serve them with a sweet chilli dipping sauce, divine.

Grab most of the ingredients in our groceries.

Lou x

Ingredients: makes 8 rolls


  • I pack of ready rolled puff pastry(375g) – most are suitable for vegans
    1.5 tbsp oil
    1 pack (250g) chestnut mushrooms, finely diced
  • 1 red onion, finely diced
    3 gloves garlic, finely chopped or grated
    2 tbsp tomato paste
    1 tbsp maple syrup
    1 tsp ground cumin
    1 tsp smoked paprika
    1 tbsp soya sauce
    40g baby spinach
    1 tin chickpeas rinsed and drained
    100g flaked almonds
    Salt and pepper to taste
    1 egg whisked or milk of choice to glaze
    1-2 tablespoons sesame seeds to decorate

Method:
Step 1: Preheat the oven 200ºC fan. Line a large baking tray with parchment paper. Leave the puff pastry out of fridge to come to room temperature.

Step 2: Start by warming a frying pan on a medium heat, add the oil and the diced onion. Cook for five or so minutes to soften. Add the chopped garlic and cook for a few minutes. Next add the diced chestnut mushrooms and cook for a good 5 -10 minutes, until they shrink in size. Spoon in the tomato puree, maple syrup, soy sauce, cumin and paprika. Stir to coat the mushrooms and cook for a further few minutes. Set aside to cool for a minute or two.

Step 3: To a food processor add the cooked mix, drained chickpeas and flaked almonds, chopped spinach. Blend to combine but keep the mix a bit chunky for texture. Taste the mix add salt or pepper if needed.

Step 4: Unroll the pastry, divide in 2 lengthways giving 2 even strips. Spoon the mix down the middle of the pastry in a sausage shape. Brush one side of the pastry strip with egg or milk. Gently fold the pastry over, use a fork to seal it. Cut the strip into 4 and put them on the baking tray, seam side underneath. Brush with egg or milk, sprinkle sesame seeds on top. Repeat with the other strip of pastry.

Bake for 30-40 minutes until nice and golden brown and delicious.

The Big Lie

by Kenneth Keavey

The big lie, do you think that genetically engineered crops and glyphosate are necessary and safe?


The big lie is the idea that if you lie big and continue to repeat the lie enough it will eventually become so common that it is accepted by society.  
As we choose our wild open pollinated flower seed for part of our rotation for the year ahead and wait for our bees to wake up from their winter slumber, it would seem we are a million miles away from the big agribusinesses that dominate our food supply chain. 
These businesses are not in the business of altruism, they are in the chemical and life patenting business, a business which it seems gives them the right to own seeds (to own life itself) and make vast sums of money from the sale of these genetically modified seeds and the chemicals necessary to bring them to harvest. 
One example of a big lie was the use of neonicotinoids in agriculture, we were told they were safe for the bees, they were not, and now after much research they are banned.
Another example is the idea that GM crops and the chemicals used on them are safe, are necessary, and bring benefits to nature, the farmer, and the consumer.  Is this true? Here are a few facts that may help you decide for yourself.

  1. In 2015, 180millon Ha of GM crops were grown.
  2. Of this area, 4 key crops accounted for 178million Ha.
  3. Of these 4 key crops, soya 52%, Maize/corn 30%, cotton 13%, canola/oil seed rape 5% accounted for nearly 100% of all GM crops grown. (read the report here)
  4. All 4 crops have been engineered to allow them to be resistant to glyphosate allowing more of this chemical to be sprayed on the crops, meaning they will all contain higher levels of glyphosate.
  5. GM crops are banned in Europe, but GM products find their way into our food and remember because they are GM they will have been sprayed with significantly higher levels of glyphosate (A potential carcinogen).  Some soybeans have been showed to have as much as 100mg/kg, the maximum residue limit is 40mg/kg in the US, in 1999 a supplier of both glyphosate and roundup considered 5.6mg/kg to be “extremely high”.  (Read the report here)
  6. Many of these crops are grown to feed animals, and many of the by-products of these crops such as high Fructose corn syrup have made it into the ultra-processed foods on supermarket shelves. All are drenched in glyphosate.
  7. This combination of chemicals and plants both owned by agribusiness, makes these companies very rich and gives them a lot of power. Revenue from one leading agribusiness was $26 billion in 2022.
  8. Roundup ready crops do not improve the yield. 

The development of this technology is not about feeding the world, it is about control of our food system, and making vast sums of money, it is about feeding a factory farmed food industry that is making us sick. So, are we to think then that altruism, safe food and doing right for the farmer, for the planet and the consumer are the driving forces behind these mega businesses? I will leave you to decide. With your support we support the very opposite of points 1-8 above.  Thank you,

Kenneth

EASY “Roast & Blend”- Tomato & Squash Soup (Vegan)

by Lou Robbie

Soup is just a fantastic way of getting lots delicious nutritious organic ingredients into one meal. Once made it is convenient to serve up, once its cooled its easy to store and reheat another day.

This soup requires little effort just chopping really! Roast up all the veg on a tray in the oven then blend with hot stock and serve. Delicious soup full of flavour and goodness.

We love it, hope you do too!

Lou x

Ingredients: Makes 6 portions

  • 2 onions – diced
  • 1 bulb garlic
  • 1 butternut squash, peeled and diced
  • 2 red peppers, deseed and dice
  • 500g cherry tomatoes
  • 1 tablespoon paprika
  • 1/2 teaspoon chilli powder or flakes
  • a sprig of fresh thyme or rosemary
  • salt and pepper to taste
  • 1-2 tablespoons olive oil
  • 800ml hot veg stock

Method:

Step 1: Preheat the oven 180ºC. To a large roasting tray add the diced onions, butternut squash, red peppers, cherry tomatoes, paprika, chilli, thyme, salt and pepper. Drizzle olive oil all over and give everything a good mix with your hands.

Step 2: Slice the top off the garlic bulb exposing the cloves, place it on a square of tinfoil or baking parchment paper and pour a table spoon of oil over it, close the tinfoil up like a parcel. Place it on the tray with the veg. Put the tray of veg in the oven to roast for about 40 minutes, stirring the veg half way through. Take the garlic out separately and discard the thyme twigs if any.

Step 3: When the veg is soft and cooked add it to a blender along with the hot stock, squeeze in the roast garlic. Blend to your desired consistency. A hand blender would work fine too. Taste and adjust the seasoning if needed. Serve with crusty bread, delicious.

Vegan “Butter” Curry – Valentines Dinner

by Lou Robbie

Valentines day is this week and we think this would make for a very special meal for the one(s) you love. Deliciously spiced, creamy and satisfying all the things a curry should be. We have roasted some butternut squash and tofu for extra texture and it tastes fantastic.

Butternut squash are a great winter vegetable thats so versatile and perfect in a silky sauce.

Sugar and spice and all things nice for your special person this Valentines- we’ve got you covered.

Lou x

Ingredients:

  • 200g extra firm tofu, patted dry, and cubed
  • 1 tablespoon cornflour
  • 2 tablespoons olive oil
  • 1 small butternut squash, peeled and cubed

For the sauce:

  • 2 tablespoons butter (dairy or non dairy)
  • 1 large onion, diced small
  • 1 tablespoon grated fresh ginger 
  • 2 cloves garlic, grated
  • 1 heaped teaspoon garam masala
  • 1 heaped tablespoon curry powder
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1  tin full fat coconut milk

To serve:

  • Boiled rice
  • Fresh coriander
  • Steamed green beans
  • Naan bread

Method:

Step 1: Preheat the oven 180ºC. Dry the tofu thoroughly with kitchen paper. Toss the butternut squash in oil, salt and pepper and place on a baking tray. Toss the cubed tofu in 1 tablespoon of cornflour and a small pinch of salt place on a second baking tray. Roast both in the over for 30 minutes. The butternut squash may need a bit longer, it is ready when it pierces easily with a knife.

Step 2: Start the sauce: Warm a wide pan on a medium heat, add the butter and onions and cook to soften for about 5 minutes. Add the grated garlic, ginger and cook for a further 2 minutes. Then add the rest of the ingredients and stir to combine. Simmer for 5 to 10 minutes. Taste and adjust the seasoning if needed.

Step 3: When the tofu and squash are roasted stir them into the sauce. Cook on low for a further few minutes then serve up.

Serve with boiled rice, green beans, fresh coriander and naan bread.

Homemade Chapati w/ Cauliflower Hummus- VEGAN

by Lou Robbie

A good friend of mine showed me how to make chapati a long time ago. I was so amazed at how few ingredients were needed and how quick and tasty they were. Chapati are traditionally served with lentils or a curry but I wanted something light for lunch.

I really fancied hummus but realised I had no chickpeas but still determined to have hummus I made do with my cauliflower, roast garlic, tahini and spices and it was delicious.

Its amazing what you can make with so few ingredients and a bit of imagination.

Please let us know if you try them.

Lou x

Ingredients:

  • For the chapati
  • 140g wholemeal flour
  • 140g plain flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 tablespoon olive oil, plus extra for greasing
  • 180ml hot water or as needed

For the cauliflower hummus:

  • 1/2 head cauliflower
  • 1 bulb garlic, top sliced off
  • 1 tablespoon tahini light
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1-2 tablespoon olive oil

Method:

  • Step 1: Make the chapati dough. Mix all the ingredients together and knead for 5 minutes. Diving into 8 balls and leave on the counter top under a clean tea towel to rest.
  • Step 2: Start the cauliflower hummus. Wrap the garlic with a tablespoon of oil in a tinfoil parcel and roast in the oven or air fryer @180ºC for 20-30 minutes until completely roasted and soft. Steam the cauliflower florets or boil them in water until soft.
  • Step 3: Flour the work top and dust a rolling pin, roll out the dough balls into flat circles, they should be thin like a tortilla. Keep the dough covered all the time with a clean tea towel. Warm a frying pan on a medium heat, make sure the pan is hot. Add the first chapati and cook until you see bubbles, then flip and cook the other side, repeat. They will have brown spots but try not burn them too much.
  • Step 4: To a blender add the cooked cauliflower, squeeze the roasted garlic, add the tahini, turmeric, cumin, salt and olive oil, blend until smooth.
  • Serve the chapatis with the cauliflower hummus, chopped herbs, raw red onion or cabbage.