Storm Éowyn, fallen trees and plastic bags

by Kenneth Keavey

Storm Éowyn brought many things to our shores. One of those things it brought into our fields was plastic. One plastic bag caught my attention as I was gathering some out of our fields the other day. It was an empty bag of feed for cattle and sheep.

This bag listed its ingredients, the majority of which were genetically modified.

So here were some things I learned.

Fact No 1. This feed contained amongst other things, Maize and soya, both of which came from genetically modified crops.

Fact No 2. These crops have been genetically modified so that they can withstand the increased application of glyphosate.

Fact No 3. Glyphosate is the active ingredient in the branded Roundup weedkiller.

Fact No 4. This chemical has been labelled as a potential carcinogen by the WHO (World Health Organisation).

Fact no 5. This feed will have been grown in countries outside of the EU, mainly in the US and Brazil, where the application of Roundup is not controlled as well as it is in the EU. The MRL (maximum residue limit for glyphosate in the US is 5mg/kg for corn and for soya it is a whopping 20mg/kg.)

Fact no 6. Although cows, sheep and lambs in Ireland are fed mainly a grass diet, there is an increasing reliance on imported feed such as this to feed animals especially during winter.)

So, the key take away here is lots of roundup is sprayed on these genetically modified crops and the process of desiccation (using roundup prior to harvest meaning loads of the chemical gets sprayed on the crop just before harvest, this is banned in the EU although there are loopholes) is still a thing outside of the EU. These crops are primarily used for animal feed which makes its way around the world and right here to our shores in Ireland

Fact No 7. In Brazil, massive swaths of the Amazon rain forest are and have been cleared to plant these crops to feed animals mainly in the US and in Brazil.

It is poignant that the increasing ferocity of these powerful storms that we now must be ready for (that caused such chaos and damage here on our shores only two weeks ago), are in part created by the agricultural system we rely on. This very system is destroying the ecology which is essential to maintain biodiversity that we need to produce healthy food and clean air.

I cannot understand ever, how we can observe nature and at times be in awe of the beauty and the bounty that it provides and yet by our choices and systems destroy this very system we need to survive. (the stories hidden in our food by our modern retail/agricultural system facilitate this)

But we have power to make choices that will have an immediate positive impact on our planet and on our health. Maybe, we can be more aware of what we eat, we can eat organic where we can and if possible, reduce our consumption so much conventional meat and dairy.

We have been at this for 19 years now and our message has never changed, “our food choices matter, and they can help make our world a better place” and although it is hard I think in these recent times it is more important now than ever before.

We will with your support, fight on, thanks for being with us on this journey.

Kenneth

3-Ingredient Chocolate Mousse

by Nessa Robins

Chickpea water, which is known as aquafaba, has many culinary uses. For a liquid we would normally discard, it’s amazing just how many ways we can turn it into something delicious. From marshmallows to mayonnaise, it can be used to replace eggs and egg whites in a wide range of recipes. Two tablespoons of aquafaba are equivalent to one egg white. It whips beautifully lending itself to be a wonderful replacement for egg whites in a meringue recipe or in a mousse, such as the recipe I’m sharing today. 

It’s important to bear in mind, aquafaba will take longer to whip than eggs, so you will need to whisk the liquid for approximately ten minutes to get the desired consistency needed for the mousse. As the sweetness of the dessert is mostly dependent on the chocolate used, it is best to choose a good quality dark chocolate, with a cocoa content which isn’t too high, so around 55-60%. For a plant based version, ensure the chocolate is dairy-free. This delicious 3-ingredient chocolate mousse would make for the perfect treat to enjoy with a loved one, family or friends this Valentine’s.

Enjoy,

Nessa x

3-Ingredient Chocolate Mousse

Ingredients

  • 200g good-quality dark chocolate (about 55-60%) 
  • 125ml aquafaba
  • 2tbsp maple syrup

To serve

  • 1 square chocolate
  • Raspberries

Method

To serve, grate over some chocolate and top with a few raspberries. Any leftovers can be covered and kept in the fridge for up to three days. Enjoy!

Break the chocolate into pieces and place in a bowl over a saucepan of simmering water, without allowing the bowl to touch the water. Once it starts to melt, stir it well and remove from the heat to cool completely before using.

Add the aquafaba to a dry mixing bowl and mix at a high speed for 10 minutes, or until the mixture has thicken and forms stiff peaks. 

Slowly add the cooled melted chocolate, but do not beat the mixture.

Once combined, add the maple syrup and using a spatula fold it through the mixture.

Transfer the mixture between 4 small ramekins or teacups. Place in the fridge for a couple of hours to set.

1 teaspoon is enough to …

by Kenneth Keavey

One teaspoon of this pesticide is enough to kill 1 billion bees. The chemical in question is thiamethoxam a member of a class of pesticides called neonicotinoids.

Back in 2018 the EU banned the use of neonicotinoids for control of pests such as aphids in crops. This family of pesticides had conclusively been shown to contribute to colony collapse disorder in Bees. With Bee populations and insect populations in free fall around the world this was a positive and bold step against the large multinational producers of these toxic chemicals.

However, these pesticides are still prevalent in nature, right here in Ireland, our soils are till contaminated with residues of this class of pesticide even though some fields were never sprayed with this chemical and considering its overall ban in 2018 this seems remarkable, researchers from Dublin city University discovered.

Having said all that the key point here is that back in 2013 you had the giant manufacturers blatantly claiming that the pesticides were safe for bees, and blaming other factors for bee population decline. Farmers, scientists and these companies were all foretelling the end of agriculture crop devastation if these chemicals were banned.

A very similar argument used today when it comes to Glyphosate interestingly. Roll on over 10 years, and with the ban we still have food, we still have crops, and it seems that the removal of these chemicals has not caused the devastation the propaganda from the multinational pesticide manufacturers would have had us all believe.

Here is the funny thing though, but it isn’t actually funny at all, the manufacture of these chemicals still progresses right here in Europe and these chemicals in dizzying amounts are exported to countries where there are no such bans. For instance:

Unearthed and Public Eye found that Syngenta notified exports of more than 10,400 tonnes of thiamethoxam-based insecticides from the EU in 2021, to 61 different countries.

Of the 10,400 tonnes more than half of that weight came from a single planned export to Brazil of 5.9 million litres of the company’s blockbuster pesticide Engeo Pleno S – enough to spray the entire surface area of New Zealand.

In the UK which in its wisdom decided to depart the EU in 2021 has been granting emergency use of this class of pesticide right up until last year on sugar beet of all crops. Thankfully it looks like the light has finally been seen and a Pesticide emergency authorisation has been denied for 2025 to protect bees.

So, it seems we can make the changes necessary to protect biodiversity when we band together and fight. There will always be a fight it seems to do the right thing, but sometimes just sometimes good prevails and the right thing is done.

We certainly will never stop fighting and never stop sourcing and producing food in the right way as we have been doing for nearly 20 years.

And As always without your support this would not be possible so thank you.

Kenneth

Crispy Garlic Hasselback Potatoes

by Nessa Robins

Potatoes are a rich source of vitamins, minerals and fibre, and are such a versatile vegetable to have to hand. They can be prepared and served in many different ways, and making a hasselback version is one of my favourite ways to enjoy them. Par-steaming the prepared potatoes is an important step of the process as it aids a more even cooking of the potatoes. The recipe below makes for the most delicious hassleback potatoes, as the inside of the potato remains fluffy while the outside becomes perfectly crisp.

Enjoy!

Nessa x

  • Ingredients
  • 3 large potatoes
  • 3tsp olive oil
  • Sea salt
  • 50g butter
  • 2 cloves garlic, crushed
  • To serve
  • Chunk of Parmesan cheese
  • 2 scallions, finely chopped

Method

1. Prepare the potatoes by placing each one between two chopsticks or butter knives and carefully cut slices at intervals of 5mm, but don’t completely cut through the potato.
2. Par-steam the potatoes for 20 minutes.
3. Preheat the oven to 220°C/ fan 200°C /gas mark 7.
4. Remove the potatoes from the steamer and add to a parchment paper-lined baking tray. Drizzle each potato with a teaspoon of olive oil – taking care to separate each slice and evenly distribute the oil. Sprinkle over a little sea salt and place in the preheated oven for 20 minutes.
5. In the meantime, make the garlic butter by melting the butter in a small saucepan. Take from the heat and stir through the garlic. Leave to one side.
6. Take the potatoes from the oven and drizzle over the garlic butter – again taking care to distribute the butter between the potato slices. Return to the oven for another 20 minutes, only to take from the oven a couple of times to baste the potatoes with the butter as it melts back into the tray.
7. Once the potatoes are fully cooked through, take from the oven, grate over the Parmesan, add a sprinkling of chopped scallion and serve straight away.

Chocolate Orange Energy Balls 

by Nessa Robins

Oranges are currently in season, making it a particularly good time to add them to your Green Earth Organics box. They are especially rich in vitamin C, which support our immune system, aids in the adsorption of iron and helps to find inflammation in the body. They are also a great source of fibre and folate. 

The zest of an orange holds incredible flavour and makes a great addition to sweet treats. Our oranges are organic and unwaxed, making the zest especially beneficial for using in recipes, but still give the oranges a wash before zesting. Orange zest can be placed in a freezer proof container and popped in the freezer for up to three months, so the next time you’re treating yourself to an orange, remove the zest first before peeling.

These chocolate orange energy balls make for a delicious, sweet treat to enjoy anytime of the day. They are packed with wholesome ingredients. If you prefer you can omit the chocolate topping, they will still be full of flavour. 

Enjoy!

Nessa x

Chocolate Orange Energy Balls 

Ingredients

Makes 24

Topping

  • 100g chocolate, of choice, melted
  • Zest ½ orange

Method

Leave to set and store in the fridge until ready to serve. They will keep well in the fridge in a sealed container for at least 5 days.

Add the oats and almonds to a high-powered blender and blitz until fine.

Add the dates, milk, peanut butter, cacao, and orange zest. Blitz for about 30 seconds, until fully combined.

Taking a little scoop of the dough, roll into a ball and place on a greaseproof paper-lined tray. Repeat with the remaining mixture, making about 24 balls. 

Drizzle over the melted chocolate. Top with some orange zest.                            

Winter Vegetable Soup

by Nessa Robins

A bowlful of soup can be somewhat restorative at this of year, especially when it includes wholesome organically grown Irish vegetables. If you happen to have some fresh vegetables remaining from your Christmas Vegetable Box, a soup is a wonderful way to quickly transform them into a meal. If you are hosting a New Year’s party, this soup would go a long way served hot in little shot glasses, topped with a tiny drizzle of cream and a couple of thyme leaves. It’s equally delicious served in a big bowl alongside a toastie, or if you’re planning a New Year’s hike, it can be added to a warmed flask as a deliciously warming treat to tuck into when hunger strikes. Whatever way you choose to serve it, I hope you enjoy it.

Nessa x

Winter Vegetable Soup

Serves 4

Ingredients

  • 50g butter, dairy or plant-based
  • 250g mushrooms, sliced 
  • 2 leeks, washed and sliced
  • 1 small potato, peeled and diced
  • 1 onion, roughly chopped
  • 1 stick of celery, sliced 
  • Few sprigs of thyme, leaves only
  • Salt and freshly ground pepper
  • 750ml hot vegetable stock
  • 50ml cream, dairy or plant-based 
  • Method
  1. Melt the butter in a large saucepan over a low heat. When it begins to foam add the mushrooms, leek, potato, onion, and celery, stir to combine with the butter.
  2. Place a butter wrapper or a piece of greaseproof paper over the vegetables, to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
  3. When the vegetables are soft but not coloured, and the thyme, season with a little salt and a few grinds of pepper and add the stock. Continue to cook for another 15 minutes or until the vegetables are soft.
  4. Using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary. Pour in the cream and stir well to combine.
  5. Pour the soup into serving bowls and garnish with a few thyme leaves and a little drizzle of cream or add to a warmed flask to enjoy while out for a walk later in the day. 

Christmas Trifle

by Nessa Robins

A big bowlful of trifle has always been synonymise with Christmas. It looks so impressive, yet isn’t time-consuming to make. The spiced berry chia jam is filled with festive flavours, and can be prepared with fresh or frozen berries – if you happen to have a stash saved in the freezer. The base and custard layer of this trifle can be prepared and assembled the day before it’s needed, so on the big day it will only take minutes to add the cream and a few toppings. If you haven’t a large trifle bowl to hand, the mixture can easily be divided into individual serving bowls, or even glasses.

Enjoy!

Happy Christmas. 

Nessa x

Christmas Trifle

Ingredients

Serves 8

Spiced Berry Chia Jam

  • 500g raspberries & strawberries, fresh or frozen
  • 2tbsp water
  • 2tbsp honey
  • ¼ tsp cinnamon
  • Pinch of nutmeg
  • 2tbsp chia seeds
  • Zest of 1 orange 

Trifle Layers

  • 350g Madeira cake, homemade or shop-bought, thinly sliced
  • 250g fresh raspberries & strawberries, sliced or cut in half
  • 500ml good quality vanilla custard
  • 500ml cream, lightly whipped

Toppings

  • 50g hazelnuts, chopped
  • Zest of ½ orange 

Method

  1. To prepare the chia jam, place the berries, water, honey, cinnamon and nutmeg into a medium-sized saucepan, and place over a medium heat. Bring to the boil, then reduce the heat and simmer for 15 minutes, mashing the fruit intermittently. Remove from the heat and stir through the chia seeds and orange zest. Allow to cool fully before making the trifle.
  2. To assemble the trifle, place a layer of the cooled chia jam on the base of the trifle bowl. Top with the thin slices of Madeira cake. Add some more of the jam and continue layering the cake and berries until all have been used up. 
  3. Top with a layer of fresh berries, before adding an even layer of custard, if not serving immediately the trifle can now be refrigerated for up to 24 hours.
  4. Before serving, add the layer of whipped cream and sprinkle the hazelnuts and orange zest around the edges. Serve and enjoy!

Christmas Gravy & Simply Prepared Sprouts 

by Nessa Robins

For me, Christmas dinner is one of my favourite meals of the year. There are so many different elements on the plate, which merge so deliciously together, and a good-quality gravy always elevates every mouthful. The gravy recipe I’m sharing is packed with wholesome Irish vegetables and herbs, with plenty of fresh sage, as a nod to the traditional Christmas flavours. I’m using a roasting tray which is also suitable for the stovetop, but after roasting the vegetables you could transfer this mixture to a large saucepan either. It may be a little time-consuming to make on Christmas morning, so it’s probably best to make it in the run-up to Christmas, freeze flat in an airtight freezer bag, and then heat completely through just before serving dinner. 

Brussels sprouts are rich in fibre and packed with nutrients. They are delicious served in so many ways, but when serving sprouts, I still prepare them the way I remember my mother preparing them. The sprouts are cut in half, and added to a saucepan of boiling salted water, and simmered for no more than five minutes, when a tiny bite will remain. They are then drained, added to a warmed bowl, and topped with butter – dairy or plant-based – and a sprinkling of sea salt. Simple and delicious!

Enjoy!

Nessa x

Christmas Gravy

Ingredients

  • 2 onions
  • 2 carrots
  • 2 sticks celery
  • 10 sage leaves
  • 1 sprig rosemary
  • 1 tbsp olive oil
  • Salt and freshly ground pepper
  • 1tbsp plain flour
  • 1 vacuum packed bag (180g) chestnuts 
  • 1lt vegetable stock

Method

Once the vegetables are soft, take the rosemary sauce from the pan and blitz the gravy. Carefully pass it through a sieve, into a clean saucepan, which gives the gravy a smooth consistency. Place back on the heat and fully heat through before serving. 

Preheat the oven to 200°C/fan 180°C /Gas Mark 6.

Place the onions, carrot, celery, sage and rosemary into a large roasting tray. Drizzle over the oil and season with some salt and pepper. Place in the preheated oven for 40 minutes, stirring regularly. 

Take from the oven and place on a low heat on the stove. Sprinkle over the flour, stir through the chestnuts and add the stock. Turn the heat up a little under the tray. 

Stir to combine and bring to a boil, before simmering on low for 30 minutes. 

Vegetable Wellington

by Nessa Robins

If you are looking for a show-stopping main, packed with Irish vegetables, we’ve got you covered. This Vegetable Wellington not only looks the part at a Christmas feast, it tastes scrumptious too. It can even be prepared in advance of the big day and popped into the freezer, only to defrost in the fridge the night before. Serve it alongside all the trimmings and lashings of gravy.

Enjoy!

Nessa x

Vegetable Wellington

Ingredients

2 rolls of puff pastry, taken from the fridge 20 minutes before using

225g mushrooms

1 carrot

1 stick celery

1 onion

1tbsp olive oil

100ml red wine

1tbsp soy sauce

1tbsp tomato puree

1tbsp fresh rosemary, finely chopped

1tbsp fresh sage, finely chopped

1 tin lentils, drained

180g cooked chestnuts, finely blitzed

Salt and freshly ground pepper

1tbsp milk, dairy or plant-based

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
  2. Add the mushrooms, carrot, celery and onion to a processor and blitz for a few seconds until finely chopped.
  3. Add the oil to a large pan, over a medium heat. Once hot, add the vegetables and cook for about ten minutes, stirring regularly.
  4. Next, add the wine, soy sauce, tomato puree and herbs. Stir to combine. Add the lentils and blitzed chestnuts. Season with a little salt and pepper. Simmer on low for another 10 minutes, stirring regularly. Take from the heat and allow to cool a little.
  5. Place one sheet of puff pastry on a greaseproof-lined baking tray. Evenly, add the cooked mixture to the centre of the pastry, leaving a few centimetres all around the mixture. Place the other sheet of pastry on top and using your hands, mould the pastry around the filling.
  6. Cut away any excess pastry – this can be used to make festive shapes to place on top. Secure the edges with a fork, score a criss-cross pattern across the top using the tip of a sharp knife. Brush with a little milk, and place in the preheated oven for 20 minutes.
  7. Slice and serve immediately with all the trimmings. Enjoy!

No thanks, free chemicals with every piece of produce.

by Kenneth Keavey

It would certainly be much easier to farm with chemicals, apply some herbicides for the weeds, a pesticide or two to deal with the aphids and other mealy bugs, and a fungicide here and there to deal with the different fungal diseases. For good measure maybe throw in a growth inhibitor and a chemical wax coating to literally seal the deal and we have our food system all sown up.

This unfortunately is the reality of our modern-day food system. There is little doubt that the illusion of healthy food fostering great happy farmers, and a vibrant diverse landscape is very neatly packed in shiny plastic packaging on supermarket shelves. It looks lovely and shiny and clean and perfect.It is more challenging to grow food organically, you cannot reach for a bottle of chemicals to deal with every problem

When an inspector came to our farm and took a sample of kale to test for chemicals, they tested for 870 chemicals to be exact, the kale came back completely clean, but it was shocking that they tested for this many active pesticides.That is a lot of chemicals that are floating around that could potentially be used on our food. Farming with nature, protecting biodiversity, producing good clean healthy food is important to us. As I was walking up from creating this video I saw a black bird eating a worm. It struck me that if we were using chemicals on our farm then that worm would have consumed chemicals in the soil and the blackbird would then also be consuming chemicals and the cycle would go on. The lovely picture-perfect produce wrapped in plastic on the supermarket shelves is hiding so much. It is hiding how that food was produced; what chemicals were applied to the food, whether nature was harmed, whether the people producing the food were treated with respect. We can’t think about all of that, the world is too crazy, and we are too busy. The question is how did we arrive at a place where these are questions we must associate with our food? They shouldn’t be. Of course there are MRLs, (maximum residue limits) these are limits that restrict the amount of chemical allowed in a food. But not all foods are tested and when they are a scary 54% of conventional food have chemicals in them (read the report here). Now I think it would be preferable if we didn’t have to consume any toxic chemicals with our food, especially chemicals we are getting without our knowledge.

But our journey is not about fear; it’s about empowerment. By choosing organic farming methods and supporting others who do the same, we are cultivating a relationship with the land that prioritizes health and sustainability. Our commitment to nurture the earth and provide nourishing food for you our community, can only continue through your support. After a tough year, now more than ever we could do with your support

.Thank you.

Kenneth

PS thank you to everybody who has placed a Christmas order already, we are very grateful for your support, and we hope you will be delighted with the produce and groceries that you receive for Christmas. If you haven’t done so already, please have a look now on our website and remember of course you can order a Christmas box, but also you can choose whatever you need for Christmas and we will deliver that too!

Link to the report

https://www.pcs.agriculture.gov.ie/media/pesticides/content/foodsafety/pesticideresiduesinfoodfrom2020/2021AnnualReportPesticideResiduesinFood060923.pdf