Plant Powered Pasta – One Pot – Vegan

by Lou Robbie

When the veg box is brimming with beautiful colourful veg it’s so great to roast up a pot or tray with diced (veg) plants for a delicious nutritious summer pasta supper.

Our family schedule is jam packed this summer with work and holidays, summer camps and playdates. One pot meals are fantastic. Adding lots of organic vegetables to your meals gives everyone a healthy boost that’s needed to get through the busy day.

Make the most of the plants in your veg box this week.

Lou x

Ps The roast bulb of garlic can be added to the pasta or used to mix into butter for your bread.

Ingredients: serves 4

  • olive oil
  • 12 x cherry tomatoes (250g), quartered
  • ½ courgette, diced 1cm
  • ½ red pepper, diced 1cm
  • 2 small sweet potato, diced 1cm
  • 1 red onion, diced 1cm
  • 1 bulb garlic, top cut off exposing the cloves
  • 300g dried spaghetti or any pasta
  • 750ml hot veg stock
  • 2 tablespoons tomato puree
  • salt and pepper to taste
  • To serve:
  • 3 tablespoons butter, softened (50g)
  • seedy bread toasted
  • basil leaves

Method:

Step 1: Preheat the oven 200ºC. Chop and prepare all the veg. Using a wide pot or deep tray add the diced onions, cherry tomatoes, red pepper, sweet potato, courgette and bulb of garlic. Drizzle with olive oil, sprinkle with salt and pepper and put it in the oven to roast for 30 minutes. Checking half way through, add more oil to the garlic if needed.

Step 2: Make the hot veg stock in a jug and stir in the tomato puree. When the veg is roasted put the roast garlic to one side. Make a space in the middle of the pot for the pasta then pour over the hot tomato stock. Put a lid on the pot if you have one, or cover with foil and either return the pot to the oven for 30-40 minutes or cook on the hob on a medium heat until the pasta is cooked.

Step 3: Make the roast garlic butter. Wait until the garlic is cool enough to handle then squeeze out the cloves of garlic and mash into the butter.

Step 4: Toast the seedy bread and spread it with the roast garlic butter, serve with a bowl of plant powered pasta and some fresh basil leaves.

Air Fryer Courgettes w/ Garlicky Cashew Cream -Vegan

by Lou Robbie

In the summer months the tunnels are brimming with courgettes. They grow so well and are delicious in so many recipes, and we’ve shared lots. These courgettes can be air fried or oven baked. I like to keep the temperature low so they cook slowly, soften in the middle and turn golden on top.

This easy garlicky cashew cream is full of flavour and deliciously morish topped with nutty breadcrumbs you’ll be coming back for more.

Let us know if you’d like to try it,

Lou x

Ingredients: serves 1 as a starter or 2 as a side

  • 1 or 2 courgettes (use 2 if you can fit them in your air fryer basket)
  • 1 bulb garlic
  • oil
  • Salt and pepper
  • For the cashew cream
  • 1 cup of cashews soaked in boiling water for 1 hour
  • 3 tbsp nutritional yeast
  • Juice of 1/2 lemon
  • small pinch of salt
  • Ground black pepper
  • The roasted bulb of garlic – prepared in step 2
  • Around 60-80ml of water for blending consistency

Nutty breadcrumbs

  • 1 slice of bread
  • 1 handful of whole almonds
    To serve:
  • Fresh basil leaves
    Lemon zest

METHOD
Step 1: Preheat the air fryer or oven to 160ºC fan.

Step 2: Prepare the garlic bulb, cut the top off the bulb exposting the cloves, place on a square of tin foil and drizzle with oil. Close up the tin foil to make a parcel.

Step 3: Slice the courgettes in half lengthways then lightly score the white flesh in a criss cross shape, sprinkle with salt and place upside down on kitchen paper to let some of the moisture drain out. After 10 minutes, cut in half to fit in the basket, drizzle in olive oil and place in a preheated air fryer or oven add the garlic bulb parcel to the basket too. Slow cook for about 20 – 25 minutes, checking half way through.

Step 4: To make the garlicky cashew cream. Discard the water off the cashews, then blend with all the other ingredients as well as the roasted garlic, just squeeze out the soft cloves. Taste and adjust the seasoning if needed.

Step 5: To make the nutty breadcrumbs, whizzed up the bread and almonds in a blender. Pour onto a frying pan drizzle in olive oil, salt and pepper then toast until crispy. Let it rest on a plate lined with kitchen roll until ready to use.

Step 6: To serve, spread the cashew cream on a plate top with the golden courgettes, sprinkle with the nutty breadcrumbs, lemon zest and fresh basil.

Enjoy

“Roast and Serve” Butter Bean, Courgette & Feta Salad

by Lou Robbie

Roasting vegetables for salads really intensifies the flavours. Sweet and bitter notes added with salty feta and sour lemon juice make this a really tasty salad.

Summer is all about gathering friends and family and sharing good food. This salad is perfect for a BBQ, a gathering or a picnic. Not to mention a healthy its also a healthy plate of food with organic vegetables, gut friendly beans and protein packed nuts and cheese.

We really hope you try it this summer.

Lou x

Ingredients:

  • 1 courgette- sliced into 2 cm cubes
  • 1 red pepper, deseeded and sliced into cubes
  • 1 red onion, sliced into wedges
  • 1 tin butter beans, drained 240g
  • 1.5 tablespoon cajun spice (or a teaspoon each of paprika, chilli, cumin, coriander mixed)
  • 100g feta cheese
  • a handful of leaves, spinach, rocket or similar
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • salt and pepper to taste

Method:

  • Step 1: Preheat the oven 200ºC fan. Line a large baking tray with parchment paper. Put the courgette, red peppers, red onion, butter beans on the tray. Generously cover in the cajun spice. Drizzle with salt, pepper and oil, shake or rub to coat everything. Roast in the oven for 30 minutes, checking half way through.
  • Step 2: Put the pecans on a separate tray and toast in the oven, along with the veg, for about 5- 10 minutes, check half way through- they may need more or less time.
  • Step 3: Let the veg cool for 20 minutes then crumble over the feta and top with the green leaves, sprinkle with pecans, drizzle with extra virgin olive oil and lemon juice, gently mix everything. Lift the parchment paper and tip into a serving dish.
  • Enjoy!

A story told sitting on a box in the middle of a field…………

by Kenneth Keavey

I found myself the other day sitting in one of our fields on a box, as you do, contemplating what to say in this weekly update.

To watch this post from a box in a field click here: https://www.instagram.com/reel/C8L39NDs9qi/?igsh=MmZxZ3lkdHAyejRn!

A couple of days earlier I had been attaching a slightly modified version of my grandad’s old stone roller to our tractor. He used this roller 2 generations ago to roll the land, pulled behind two fine workhorses he used to own, one of which I remember was called Snowball, because he had a white snout that looked like a “snowball”! I was rolling the land because we had just sown two and a half acres of wild-flowers, a mix of organic clover varieties, phacelia and flowers for the bees and for our soil. All that seed was certified organic which means even in raising the plants to produce the seed the land was treated organically.

So, As I was sitting there on my box, I was thinking about all your support over the last couple of weeks and I just wanted to say a huge ‘thank you’. I also thought that maybe it might be nice to explain the impact or the reality of what that support actually means. So that 2.5 acres of wildflowers, which are doing so much for local biodiversity would not have been sown without your orders. Just behind the box I was sitting on, I had just sown a bed of wildflowers to allow a proper bee corridor to run the length of our farm.

Emmanuel and his team were out the other day, and they planted several thousand brassica and celeriac plants, all of this was done without the use of artificial fertilisers, which are highly water soluble and when it rains they end up in our waterways and lakes, leading to eutrophication and pollution. Of course, everything here is planted without the use of herbicides and pesticides, these chemicals cause cumulative damage to our biodiversity and our health. Your support means these chemicals do not touch our soil and do not interfere with all the biodiversity on our land.

The trees that we have planted over the years, and there are thousands of them would not have been planted, the hedgerows that house a myriad of life would not be thriving, the two pigs Florence and George would not have been rescued, without your support. The 8 polytunnels would not have been constructed, the 700-800 tomato plants would not have been sown, fresh Irish organic tomatoes (if we ever get any proper heat this year) are only 5-6 weeks away, none of these things would have happened without your support.

All of these things are happening because you are buying from us and placing an order each week. Whilst you are supporting a new system of food production, you are also getting the best, freshest and chemical free produce in Ireland.

Your patience with our new IT system is so much appreciated and I can only again apologise if your experience has been less than positive. We are nearly there on this journey, and we hope in the next couple of weeks to have ironed out many of the issues and glitches and we hope then we can finally look to really introduce you to all the amazing features this new website provides. This is our portal to connect our produce and the produce of other Irish organic growers and so many amazing sustainable groceries direct to you, our customers.

As always thank you so much for your support and now I feel it is time to pack up my box, my seeds and go home.

Kenneth.

PS We have amazing Irish organic produce now, just use the little filter on each page to see what is Irish.

Thank you so much and an inconvenient truth……….

by Kenneth Keavey

Thank you so much to everybody who ordered from us last week, we were blown away by the level of support, it made a massive difference. When you buy with us, we notice, supermarkets don’t, but we do. So, thank you so much from everybody here.

We had three little remarkable surprises this week (not counting all your amazing orders), we received Irish organic cherries (Can you believe that!) from Darragh Donnelly in Dublin. Emmanuel our farm manager found a small robin’s nest in our farm shed and finally after 18 years of picking stones we found a solution to our stone problem! The cherries are amazing, and I guarantee that you will not find their like in any supermarket shelf, so thank you Darragh.

As to the robin, he or she, I certainly can’t tell, (can you tell?) chose a very inconvenient location to build (I will go with a she) her nest: right in the middle of where we are coming and going all the time. But we are going to be careful and the three little eggs that are in the nest will not be disturbed.

The stones have been, and I have to go a little further here than calling them an inconvenience, they have been a devastation for so, so long. But completely by chance this week I got the number of a contractor that has a stone crushing machine for farms, yes there is such a thing, and it is quite remarkable. So, in the space of 12 hours, this very nice fella and his tractor crushed all our stones, releasing vital nutrients back into the soil.

Afterwards we tried making some vegetable beds, this usually can be quite a fraught process, shaking the machine, destroying tines, and frequently lifting the whole machine out of the ground when you hit a big stone leaving the bed in less than an ideal shape. But the bed forming in our “new, stoneless” farm was quiet and smooth, and just nothing short of amazing.

Watch a little video from our fields here.

So, stones and robins making nests in odd places, two inconveniences, can we live with them? The robin yes, but the stones, they just had to go! This is the issue with our approach to agriculture these days, we aim to eliminate anything that is inconvenient, and there is a long list of these inconveniences. Weeds, eliminate them with a quick spray of roundup, aphids reach for the next can of spray and so on and so forth, it doesn’t stop; hedgerows, take them out if they are taking up valuable space, trees cut them down make way for production. What is this madness? The shortsightedness, the relentless focus on extracting the last cent from the land to the detriment of all the other aspects of our living world that we need. WE NEED BIODIVERSITY it is not and optional extra!

Maybe there is no other way, while the cost of produce continues to be so devalued, maybe that is the true price that must be paid. The price you or I pay at the till for the plastic clad supermarket produce absolutely does not reflect these sacrifices the natural world makes for our convenience.

So, the question is: can we afford these inconvenient truths? Is it worth it to get the very cheapest price possible? Well, I will leave you to decide, and judging by your support for us last week and hopefully in the week and weeks ahead again you have already made your decision.

As always thank you for your support

Kenneth

Blueberry and Apple Upside Down Pudding

by Lou Robbie

Such a simple but delicious summer pudding. Perfect for a family gathering or to finish a delicious meal. I made the only apple version last summer and this year I’ve added tasty organic blueberries. Our Irish eating apples are crisp and delicious and are great to bake with too.

We’re looking forward to all the seasonal Irish summer fruit. We like to keep it simple and effortless to make the most of its natural goodness and flavour.

We hope you SAVE this and give it a try.

Lou x

Ingredients:

  • 3 Irish apples
  • 1 punnet (125g) blueberries (use some for the filling and some to serve)
  • 45g white sugar
  • 1 tsp ground cinnamon
  • 1 pack of ready rolled puff pastry – 375g
  • To serve:
  • toasted almonds
  • 250ml fresh cream – whipped
  • fresh blueberries

Method:

Step1: Preheat the oven 180ºc. Line a large baking tray with parchment paper – you may need two baking trays.

Step 2: Peel the 3 apples in half and scoop out the core, fill the hole with blueberries.

Step 3: Mix the sugar and the cinnamon in a bowl.

Step 4: Divide the pastry into 6 equal squares.

Step 5: Spoon the cinnamon sugar onto the tray, you want 6 mounds of sugar. Carefully place the apple, with the blueberries, flat side down on each of the sugar mounds. Put the pastry over each apple half and use your hands to cup the pastry around the apple half.

Step 6: Place in the oven and bake for 35 minutes. Let the pastries cool for 15 minutes, use a wide spatula to slide under the caramelised apple and lift it off carefully. Serve warm with toasted almonds, fresh whipped cream and fresh blueberries.

NO BAKE – Oat Raspberry Cups (VG)

by Lou Robbie

I’ve been on a mission to get my fussy eater (he’s 5) to eat more peanut butter and these have that perfect balance, disguised slightly by the banana. I make raspberry and chia jam all the time for extra protein so its the perfect filler for these too.

The chocolate is optional but delicious. Lots of yummy organic ingredients in these sweet cups! We love a no bake snack thats tasty and nutritious. Just perfect for that mid morning or late afternoon slump and super for kids after school too!

Find almost all the lovely organic ingredients you need to make these in our groceries.

Lou x

Ingredients: makes 6


  • 1 ripe organic banana, mashed
    100g (1 cup) oats
  • 2 tbsp smooth peanut butter
  • 100g (1 cup) raspberries (fresh or frozen)
    2 tbsp chia seeds
    2 tbsp maple syrup
    100g melted dark chocolate chopped

Method:

1. Begin by mixing the oats, mashed banana and peanut butter. Spoon into silicone muffin moulds or a muffin tin lined with 6 muffin cases. Use a spoon to shape them into muffin cups.
2. In a pan heat the raspberries, chia seeds and maple syrup and let it cool for 10 mins. Pop 1 tbsp of your jam into each cup.
3. Melt the chocolate in the microwave or in a bowl over simmering water. Spoon on top of the cups and place in the fridge to let the chocolate set.

Enjoy!

Fabulous : Spinach & Cheese Rolls

by Lou Robbie

Summer is well on the way, soon we’ll be reaching for the picnic blanket. These tasty little rolls are just perfect to pack for a beach day or a day out in the fields. Spinach is the hero vegetable in these. We’ve chopped and sautéed it and mixed through some cheese including cashew cheese for more nutty protein!

Pop some of our organic Irish spinach in your basket this week and make sure to try these. Eat them warm with a salad or cold from your hand either way they are a delight to eat.

Lou x

Ingredients: makes 10 or 12 small rolls

1 pack ready rolled puff pastry (395g approx)

Filling:
120g fresh spinach, washed and chopped stalks and all
1 red onion, finely diced
3 garlic cloves, finely chopped or grated
salt & pepper to taste
30ml water

90g cashew cheese (or feta cheese)

110g cream cheese
50g grated mozzarella

To finish:

dash of milk or egg to glaze

Sesame seeds

Method:

Step 1: Begin by frying the onion and garlic for a few minutes till soft, add in the spinach, a small pinch of salt and pepper and the water and fry until the water has evaporated. Cool down, for quickest cooling spread on a large tray. Once cooled add in the cashew cheese, cream cheese and mozzarella and mix well.

Step 2: Preheat the oven 180ºC. Line a tray with parchment paper

Step 3: Spread the mixed filling over the pastry sheet and roll it up, once rolled press down to flatten slightly and slice into 10 or 12 even pieces. A serrated knife works best for slicing.

Step 4: Glaze with a beaten egg or milk, sprinkle with sesame seeds and bake for approximately 40 minutes. They should be golden brown and cooked all the way through. Leave to cool for 5-10 min. They can be eaten warm or cold.

The Viral – Crispy Potato Salad (VG)

by Lou Robbie

Summer is on the way and so is salad season! We are always on the look out for new trends and couldn’t wait to make this viral crispy potato salad. It is so easy to make and tastes amazing. Our Irish organic spuds are just the best to use, keep the skins on for extra fibre, nutrition, zero food waste and extra crispiness!

Keep it plant based with vegan mayo and yoghurt – find most of what you need in our groceries.

We hope you enjoy making this one,

Lou x

Ingredients: feeds 4

  • 1kg potatoes, washed and diced 1inch cubes
    1/2 cucumber, finely diced
    1 small bunch parsley, finely chopped
    1 small bunch dill, finely chopped
    1/2 cup (120g) vegan yogurt
    1/2 cup (120g)vegan mayo
    1/2 red onion, finely diced
    zest and juice of 1/2 lemon
    1 teaspoon dijon mustard
  • Salt and pepper to taste

Method:

  • Step 1: To speed up the cooking time its best to steam the potato cubes first until soft this will take about 30 minutes.
  • Step 2: Preheat the oven 220ºC fan. Transfer the cooked potatoes onto a baking tray lined with parchment paper, drizzle with oil, salt and pepper toss to coat and roast in the oven for about 30 minutes or until golden- they may need more or less time, keep a close eye on them. They are ready when they are golden and crispy around the edges.
  • Step 3: Grab a large serving bowl, measure in the yoghurt, mayonnaise, mustard, lemon juice, salt and pepper and stir. Next add the chopped herbs, cucumber, red onion and stir once more. Taste and adjust the seasoning if needed.
  • Step 4: Tumble in the cooked crispy potatoes while warm, stir to coat in the dressing and serve up.


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