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

Creamy Mushroom Pasta

by Nessa Robins

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.  

Enjoy,

Nessa x

Creamy Mushroom Pasta

Ingredients

Serves 2

  • 200g spaghetti
  • 1 tbsp olive oil
  • ½ leek, cut in half and finely sliced 
  • ½ tsp chilli flakes
  • 300g mushrooms, sliced
  • Knob of butter
  • Salt and freshly ground black pepper
  • 100ml cream
  • 50g parmesan, grated, plus extra for serving
  • 1tbsp fresh lemon juice
  • 75g spinach or young kale leaves, roughly chopped

Method

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!

Storm Eowyn, and please read to the end for important info

by Kenneth Keavey

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.

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.                            

Butternut Squash & Chickpea Salad

by Nessa Robins

There are so many studies confirming the positive effect eating a diet rich in fruit and vegetables can have for our health. Whether we’re concerned with issues regarding our gut or even if we’re trying to ward off illnesses, how we fuel our bodies will always be something important we need to consider. 

This Butternut Squash & Chickpea Salad is a delicious way to serve a variety of plants in one serving. I prefer to eat this dish warm, but it also serves well cold, making it a nutritious lunch to make-ahead of time. 

Enjoy!

Nessa x

Butternut Squash & Chickpea Salad

Ingredients

  • 1 butternut squash, peeled and diced into bitesize pieces
  • 1 tin chickpeas, drained, rinsed and patted dry
  • 2tbsp olive oil
  • 1tsp smoked paprika
  • 1tsp ground cumin
  • Salt and freshly ground pepper
  • 100g quinoa
  • 300ml vegetable stock
  • 200g broccoli, cut into florets
  • 100g rocket and/or spinach

For the dressing

  • 100g natural, smooth peanut butter
  • 50ml water, recently boiled
  • Juice of 1 lime
  • 1 clove garlic, crushed
  • 1tbsp light soy sauce
  • 1tbsp maple syrup
  • 1tsp sesame oil

To serve

  • 1tbsp sesame seeds
  • Coriander leaves

Method

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

2. Place the butternut squash and chickpeas into a large roasting tray. Drizzle over the olive oil, and add the smoked paprika, cumin and a little salt and pepper. Cook in the preheated oven for about 40 minutes, stirring regularly as they cook. 

3. Prepare the quinoa according to the pack’s instructions, by adding the hot stock and quinoa to a small saucepan, cover with a lid and place on a low heat for about 20 minutes. 

4. In the meantime, lightly steam the broccoli for 2- 3 minutes, and set to one side.

5. Make the dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine.

6. To serve, place a layer of rocket and spinach on a large platter, or divide between four bowls, top with the cooked quinoa, the roasted squash and chickpeas, and the steamed broccoli. Sprinkle over the sesame seeds and some coriander leaves. Drizzle over the peanut dressing and enjoy!

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!

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!