Pancakes are so versatile, working equally well as a sweet or savoury treat. I’m using Irish wholemeal flour in this recipe, which is fine in texture, allowing it to combine perfectly to create light and fluffy pancakes. The extra fibre in the wholemeal is also great for our gut, while helping to keep us feeling fuller for longer. This is one of my favourite pancake toppings, and if you’re a banana fan, I know you’re going to love it too.
Add the flour to a large bowl. Sieve in the baking powder and whisk gently to combine.
Add the egg to the bowl and combine with the flour before gradually adding the milk, whisking well in between each addition.
Place a pan over a medium heat. Add a little oil and once hot add a ladle to the pan, once bubbling, flip and cook on the other side. Repeat with the remaining batter. This quantity should make about 8 small pancakes.
To caramelise the banana, add the butter to a pan, once foaming, add the banana slices and fry on each side for about a minute, until golden. Drizzle over the honey. Allow to sizzle for a few seconds before taking from the heat.
To serve, top the pancakes with the caramelised banana, add a good dollop of yogurt and a drizzle of caramel sauce, maple, or honey. Enjoy straightaway!
As organic vegetable growers we are lucky in some respects, after 19 years we are still growing. So many stop or have no choice but to get out of the industry. I was advised once that you can’t make any money from growing vegetables commercially, and it is certainly challenging and has been more so over the last ten years than ever before.
But this seems wrong to me. We never started for the money, nut any business needs to be profitable to survive, to reinvest in the business in the people in the land and more Over the last number of years, we find ourselves subsidising our farm from our business. We are lucky we sell directly to you our customers that allows us some reprieve and a bit of flexibility. Something you would never get with supermarkets.
But there may be change afoot. And two amazing things struck me this week.
1. Finally, I think, supermarkets are starting to realise at least in a small way that they need growers. You would have thought that this realisation would not be a new Eureka moment! When was it ever otherwise? Where do you think the food will comes from when/if we all stop growing? After 3 decades of playing one grower against another and effectively dismantling any resilience in the vegetable growing sector in Ireland, the penny is starting to drop that the situation is perilous.
But all of the talk in the world is pointless without supporting the talk with clear action and fair prices. Farmers don’t want to have to rely on grant aid to survive, who wants that? Imagine a food system where farmers don’t have to rely on grant aid, where fresh food is celebrated for the amazing nutrition it supplies, and as a fulcrum for protecting and enhancing biodiversity. Isn’t that the way it should be? What could be more important that having a vibrant resilient food system? Or to put it another way, what happens when our food system collapses, and we have empty supermarket shelves? What then?
Cheap imports that are becoming less cheap and scarcer, are reliant on a labour system that is not transparent and is less than fair. Exploitation of vulnerable workers is rife and underpins much of the cheap produce on supermarket shelves. That and a reliance on pesticide applications which damage our health and biodiversity.
2. The other amazing thing that is happening is young people are really fired up about growing food and in particular growing vegetables sustainably. These are the next generation of growers who want to protect biodiversity and stop using chemicals and grow food locally. Isn’t that amazing and wonderful and don’t people who want to do this deserve to get paid fairly for their efforts? They only can if the price of food increase.Just recently we have had several applications for the amazing OGI internship on our farm we hope to decide on a candidate next week.
So maybe there is a chance to reverse erosion of our vegetable growing industry and the fact that there are only 60 commercial vegetable growers left in the country, and we are one of them.
All of this has left me feeling hopeful for this season ahead, more than I have been in a while. So now we need to get muck on our boots and get on with the growing season and that we will do with your support, as always, thank you.
Ultra-processed foods are everywhere, and it can sometimes be hard to believe a basic staple, such as the bread we use for our lunchtime sandwich, can be included in this list. Over the past week there has been an international celebration of real bread through Real Bread Week – a campaign which promotes the importance of real, additive-free bread.
I love bread-making. I find it to be therapeutic but also making my own bread allows me to know exactly what I’m feeding my family. Traditional soda bread is my go-to but when I’m looking for a more substantial, nutrient-rich loaf, this oat bread would be top of my list. This oat bread is packed with protein-rich ingredients to give you a good energy boost first thing in the morning or enjoy it alongside a salad as a nutritious lunch. It’s simply oats, a good quality full fat Greek yogurt, milk, sunflower seeds, salt, and bread soda to help it rise, and a little honey to sweeten. It’s easy to assemble and bakes in just over 60 minutes. I’d love you to give it a try.
1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Lightly grease a loaf tin with some butter.
2. Place the oats into a food processor and blitz for a few moments, until fine and they have a similar appearance to flour.
3. Add the blitzed oats to a large bowl with the seeds, bread soda and salt. Stir to combine.
4. Make a well in the centre and add in the yogurt, milk, and honey. Using one hand, keep stirring the ingredients until a ball of dough has formed.
5. When it comes together, place into the greased loaf tin. Top with a scattering of sunflower seeds and flatten slightly to ensure the loaf is even and the seeds are sticking to the dough.
6. Place in the preheated oven for 50 minutes. After this time, carefully remove the loaf from the tin. Place the loaf directly onto the oven rack and continue to bake for an additional 10-15 minutes, after which the base of the loaf will sound hallow when tapped.
7. Leave to cool on a wire rack before cutting into slices.
Recently on a well-known Radio Talk show a nutritionist claimed that “it is a myth that organic produce does not have pesticides on them….. and some studies show that organic produce has higher levels of pesticides.” in addition she claimed that there was no benefit to eating organic produce. I have to say having dedicated 20 years to growing organically and having come out of a career in chemistry I would like to dispute both facts and there are clear scientific studies that demonstrate that both statements are false.
It was Leondardo Da Vinci who said: “Simplicity is the ultimate sophistication” and farming organically is simplicity in action, and a key principle is working with nature without the use of “pesticides” to treat weeds, or the little critters that eat our vegetables every now and then.
That being said, there is a list of approved substances that can be used in organic farming if an issue persists. But on this list, you will find things like neem oil, beeswax, mineral oils, paraffin, soap, mint oil, clove oil, and an insecticide, pyrethrum (which is extracted from the chrysanthemum flower) and such natural elements as sulphur and copper, the latter both used as traditional methods to control fungus. It is important to highlight that generally a derogation must be requested to use any of the last three on the list, and they will only be used where there is little other choice.
In 2021 the Department of agriculture tested 1,039 fruit and vegetable samples for a staggering 474 chemicals (synthetic chemicals manufactured in a chemical plant, with labels such as toxic, irritant, carcinogen and more)
For fruit, of the 528 tested, 63.8% had pesticide residues detected, 5.5% had residues detected above the MRL (the maximum residue limit, this is the limit that is deemed safe for human consumption, personally and this is my opinion I would prefer to avoid these chemicals in my food entirely if possible).
3 fruits contained a cocktail of 9 different pesticides in them.
For veg, of the 511 tested, 43.6% had residues detected, 5.1% had residues detected above the MRL. A cocktail of 15 pesticides were found in one sample.
And if you were still unsure about whether non-organic produce is no different to conventional go and visit Tesco’s website and check out fresh oranges with the following details:
NOT SUITABLE FOR VEGANS Post Harvest Treatments & wax by Country of Origin: Spain: Imazalil/Thiabendazole/Pyrimethanil & Wax E914, E904 Israel: Imazalil/Thiabendazole/Orthophenylphenol & Wax E914, E904 Morocco: Propiconazole/Pyrimethanil/Imazalil & Wax E914, E904 Egypt: Imazalil/Thiabendazole & Wax E904, E914 Peru: Imazalil/Orthophenylphenol/Thiabendazole & Wax E903, E904 RSA: 2,4 D/Imazalil/Thiabendazole & Wax E914, E904 Chile: Imazalil/Fludioxonil/Pirimethanyl & Wax E903, E904
I get it though and the fact remains that it is certainly better to be eating fresh fruit and vegetables that much of the Ultra processed food that line supermarket shelves.
But if you wish to limit your exposure to pesticides in your fresh food which were found in over 50% of veg and over 60% of fruit then organic is the clear choice.
And finally in 2015 one of the most comprehensively undertaken studies showed
“……that the evidence from this study is overwhelming – that organic food is higher in antioxidants and lower in toxic metals and pesticides.
So please if you are going to make general sweeping comments such as “there is more pesticides found in organic produce, and it is no better for you” on national radio please get your facts straight.
These veggie meatballs are rich in plant-based protein and full of flavour. They can be prepared in advance and refrigerated, ready to cook later in the day, turning them into a convenient dinner to enjoy with family or friends. I like to serve them with a smooth tomato sauce and spaghetti, before topping with some microgreens or basil leaves and a good grating of cheese – which can be dairy or plant based. A simple seasonal salad makes for the perfect accompaniment. I packed mine with Irish kale, microgreens, and carrots, along with a few nuts and slices of juicy blood oranges.
Add the olive oil to a small saucepan over a low heat. Add the diced onion and cook, stirring regularly, for about ten minutes, until the onion is soft but not coloured. Take from the heat and leave to one side.
Add the butter to a large pan, over a medium heat. Add the sliced mushrooms, season with a few grinds of black pepper. Turn up the heat and fry, stirring regularly, for about 5 minutes. Once the mushrooms are cooked, stir in the garlic and thyme, and continue to cook for about 1 minute, stirring continuously. Take from the heat and leave to cool.
Once the onions and mushrooms are completely cooled, add them to a high-powered processor along with the lentils, oats, and chilli flakes. Blitz until it turns into a paste-like mixture.
Scoop out a tablespoonful of mixture at a time, shape into a ball and place on a greaseproof paper-lined baking tray, the mixture should make about 16. Brush each one with a little olive oil. Place in the preheated oven and cook for 25–30 minutes until crisp and slightly browned.
To make the tomato sauce, add the olive oil to a saucepan over a medium heat. Add the chopped onion, reduce the heat to low and sauté for 5-10 minutes until soft and slightly coloured. Stir in the garlic. Add the tomatoes, mixed herbs, sugar, and season well with salt and pepper. Stir to combine and cook over a low heat for 20 minutes. Blitz until smooth.
Cook the spaghetti according to the instructions on the pack. Once cooked, add to the sauce, and gently stir though the cooked veggie meatballs. Top with microgreens or basil leaves and a grating of cheese. Enjoy!
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.
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.
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.
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.
During the summer and autumn months we have an abundance of vegetables in season, but even at this time of year, when the rain is hitting the windows and the sun is reluctant to make any sort of an appearance, there is still an impressive number of Irish grown vegetables available. Some of the vegetables which are currently in season include potatoes, swede, parsnip, carrot, beetroot, onion, leek, kale, and cabbage.
Due to mushrooms thriving in darkened conditions, Irish mushrooms are available to us all year round. Mushrooms also offer a certain meatiness to a meal, making them a satisfying addition to any pasta dish or pie. This pasta dish can be prepared and on the table within half an hour. It includes some seasonal vegetables, and a good dash of cream adds a little indulgence to this midweek supper.
Cook the spaghetti according to the pack’s instructions.
While the pasta is cooking, add the olive oil to a large frying pan over a medium heat. Add the leeks, stir to combine, and cook for about 5 minutes.
Add the chilli flakes and cook for about 30 seconds before adding the mushrooms and a knob of butter. Season well with black pepper.
Cook for about five minutes, stirring continuously until the leeks and mushrooms appear cooked.
Once the pasta is cooked, reserve a small cup of the cooking water before draining, covering, and leaving to one side.
In a small bowl, combine about 4 tbsp of the reserved pasta water with the cream, grated parmesan, lemon juice and a little sprinkling of salt.
Add the spinach and the cooked pasta to the pan. Pour over the cream mixture and stir well to combine. Check the seasoning, and serve straightaway with a good grating of parmesan, and a few grinds of black pepper.
Take from the heat and serve straight away with a few grinds of black pepper and an extra grating of parmesan. Enjoy!
Wow, it’s hard to know what way is up at the moment. The last two months have been crazy. We have been bouncing around from one calamity to another and last week was off the scales, storm Éowyn left us reeling as it did most people across the country, a once in a lifetime climate event (They seem to be happening an awful lot recently…). I hope wherever you are that you are safe and that you have the power back on and a bit of heat.
In the aftermath on Friday morning last week I went to have a look around at about 10am as I tried to survey the landscape. I found myself wandering around not really sure what to do (as a friend recently said) “it was like being in the zombie apocalypse”, nobody was really sure what just happened or what to do and everything seemed to have changed. The road into our farm was blocked, a massive tree had come down and there was a huge crater in another part, caused by an equally massive tree falling. There were trees down everywhere. Old trees that were majestic and beautiful around Galway there were thousands gone over night.
We had lost one of our tunnels, and several doors. Power was gone but through some sheer miracle we still had broadband. I know this may not be the top of the priority list, but for us it meant we wouldn’t have to close the farm and the business for the week which was a giant worry lifted.
But as we came to grips with the carnage, a funny thing happened. People happened. On Friday several of us pitched in together and spent several hours clearing trees and filling holes, neighbours you may only ever say hello to, you were now working side by side with. Strangely or maybe not strangely at all, it felt good.
Apart from Ophelia in 2017 followed by the beast from the East followed by one of the most intense droughts ever in the summer of 2018, the last 2 months have given the climate related disaster calendar a good run for its money. Storm Darragh was powerful and caused carnage including the closure of one our main trading routes with the UK and Europe, with the damage and closure of Holyhead. Then there was the ice and snow warning in early January, followed by the most powerful storm to hit our coasts ever, all in less than 2 month.
We now have more extreme weather events climate change is afoot and at a pace never seen before here are some very recent facts just released by the Irish CSO (central statistics office)
2023 was the wettest year ever recorded here in Ireland.
2023 was the warmest year ever recorded here in Ireland, ever.
Globally 9 of the 10 warmest years since 1850 occurred in the decade since 2014.
Many small organic producers had their whole operation wiped out in a few short hours last week, tunnels blown, down, sheds destroyed, so many. The extreme weather is now something we must adapt to, and it is only going to get worse.
With this backdrop, we have been busy with the farm planning and I am wondering what lies ahead for us in the season to come. I would like to think we are due a reasonable summer that is not a replica of the last two. For the sake of our farm, our food and many other farmers and food producers we are hoping for a break. Time will tell I guess.
As always thank you for your support.
Kenneth
PS It seems small businesses are contending with a lot of increased costs, and we are certainly feeling that pain in an industry that is highly labour intensive, and low margin. We have had a substantial increase in our wage bill over the last few weeks, and there are many extra financial pressures being put on businesses and farms. I am sure the bigger companies can take these cost increases on the chin, but for us, we just cannot. Unfortunately, we must put up our prices a little, it will only be on our boxes and fruit bags that will increase a little. We hope you can understand why we need to do this, we would rather not, but at the same time we find ourselves with very little choice.
