Need an incredible tomato sauce? Just 4 ingredients needed for this deep, sweet, intense sauce. We grow the sweetest cherry tomatoes in the summertime. During peak season the vines are heaving with juicy fruit just waiting to be picked, packed and delivered to homes all over Ireland. And while we can’t grow them in the colder Irish months we can find ways to preserve them just like this simple recipe that only requires a few ingredients.
The joy of pulling your own organic tomato sauce from the freezer is truly satisfying. And the sweetness remains to add to your stews, soups and sauces all through the winter.
This recipe could not be easier, we hope you try it.
Lou 🙂
Ingredients: makes 1kg of sauce (1 big jar or 4 small jars)
Step 1: Preheat the oven 200ºC. Have 2 large baking trays ready to go.
Step 2: Wash the cherry tomatoes and discard the green stems. cut in half, place them on the trays cut side up.
Step 3: Drizzle with a small bit of oil, and season lightly with salt and pepper. Roast in the oven for about 45 minutes, until they are soft and char around the edges.
Step 4: Scoop into a blender and blend until the desired consistency. Keep it chunky or smooth if you prefer.
Step 5: While warm pour into freezer safe jars or containers. Date and label for the freezer.
Defrost your preserved homemade organic roast tomato sauce in the winter months, when fresh ones are not available. Use it for soups, sauces, stews and more.
I remember as a child picking peas in my grandad’s garden. He had apple trees, he grew his own veg. I remember sitting on his lap drinking a mug of turnip juice, (I can’t imagine trying to get my kids to do that today!) most of the food was grown on his farm. (Photo: backfired, me trying to feed my daughter broccoli many moons ago!)
Things have changed so much in a generation.
When was the last time you tasted a freshly harvested carrot, can you remember what it should taste like? There can be such pleasure in the simple foods, and there are of course remarkable ways to cook these amazing seasonal gems.
September is a month of local seasonal plenty. The tomato season is still in full swing still, and there is a myriad of great Irish vegetables available, courgettes, leeks, swedes, cabbage, scallions, kales, beetroot, broccoli and so much more.
As an organic farmer, the arrival of September allows a sigh of relief. The relentless pressure of the summer is finally winding down and we are settling into a routine of harvest.
The trees are starting to turn, the wild-flowers have gone to seed, the hedgerows are full of berries, the bees are slowing down too, even the birds are relaxing a little, everything seems to slow down. Something we could all do a little bit more of.
September too can be a time for reflection. As a farmer the simple things like tree planting, growing hedgerows and leaving wild patches can give immense pleasure. This is easy stuff that pays the most amazing dividends for the person and the planet, but in modern food systems it is often dismissed as non sensical and left to one side in favour of production. The irony of course is that food production is facilitated and improved by all these positive things.
Cheap food has a price and a story. The real stories are hidden behind the glitzy shiny wrappers, there is always a story, a story of environmental or human exploitation.
The truth ironically can be hard to swallow, but it doesn’t have to be like this.
There are amazing and positive alternatives. Our parents chose well, they ate seasonally and locally, they ate less meat. Who doesn’t remember cabbage and turnip and the endless ways to cook potatoes!
We have more power than we realise.
We choose our phones, our clothes, our cars, our jobs, and yet our food and our planet can be relegated to the bottom of the decision pile if they are thought about at all. Time is short we are all busy but maybe just maybe they deserve a little more consideration because our choices matter a lot and when it comes to our food positive choices will improve our health and the health of our planet.
What we eat and how our food is produced can literally change the world.
Back to school and back to busy schedules for the whole house! September can be a great time to reset your eating habits, its a bit like new year. We love to pull out the recipe books and plan some wholesome hearty meals, using lots of vegetables from the farm, to make September run smoothly and enjoy the cosy autumn evenings.
We’ve put 5 of our favourite recipes together for you. Most of them just need one pot and some need an extra one for the rice or pasta, so minimal fuss. The vegetables from the farm make each dish sing, cauliflower, courgettes, cherry tomatoes, squash, spuds and kale. Theres something for everyone.
We like to get back to having family meals together in the evening, talking about the school day, new friends, new subjects and all the time taking enjoyment in the food we eat.
We hope you enjoy these recipes, please let us know if you try them in the comments below.
Lou 🙂
Click on the recipe below to bring you to each recipe:
The summer months seem to fly by in a flash! The kids will be back to school really soon and that means the return of the lunch boxes too! We will be making lots of yummy homemade snacks to help fill them. We love using wholesome organic ingredients to keep little tummies fuller for longer and help add some much needed nutrition for their growing bodies and minds.
Theres a few reasons why love to make homemade snacks for the lunchbox. They are cheaper to make than buying pre-made shop bought snacks. We know exactly whats gone into them, we can make them mostly organic and they are not individually wrapped in plastic. We can get our kids to help make them and thats pretty special too!
Here’s 5 recipes for you to save and try. They include healthy oats, dates, seeds, fruit and veggies, our online shop stocks most of the ingredients you need. We hope you give them a go, please let us know if you do, we love to hear from you.
Lou 🙂
Just click on the link below to bring you to each recipe:
I met Gerry who looks after the beehives on our farm a couple of weeks back. He comes onto the farm once or so a week and checks on the bees. On the day we met there was two acres of phacelia (a beautiful purple flower) swaying in the wind behind us and it was covered in bees. Gerry looks after 6 apiaries and of the 6 the one on our farm produces three times more honey than any of the others. The bees are vibrant and strong, and they are in amazing health.
The reasons are not complex, they have an abundance of food, the phacelia being one major food source, but not only that, the early apple blossoms, the courgette flowers, the tomato flowers, the cucumber flowers and all the flowering weeds (good and not so good) that spring up between the plants. The bees are thriving.
The bees have little reason to roam further than our farm and as result they never encounter agrochemicals routinely used in conventional agriculture that can damage our pollinators. One class of chemical that is thankfully now banned were the neonicotinoids, these chemicals when used damaged bee health by affecting their immune system, navigation skills, capacity to forage and communicate, and ability to reproduce.
Without the bees and the other hosts of pollinators we rely on for our modern-day food system we would not be living such a life of food luxury. Our always on food system, the year-round availability is only possible due to a complex and precarious food system and a logistics chain that spans the planet. It is a system dependent on large scale production of crops, heavily dependent on agrochemicals and cheap labour in other parts of the world. We have seen this year that as the climate crisis deepens, climate shocks to our food system can be sudden and deep, the future effects of the climate crisis on our relatively fragile food system will be large.
Nature is a complex web of interactions, it is strong and resilient and can recover from manmade interference, but when we continuously damage nature, or change the climate that local ecosystems work in then we risk damaging nature and our ability to grow food immeasurably.
But, as with the bees on our farm, when we get it right and give a little back then the results can be startling, amazing and larger than anything we expect, and we reap the benefits too: as food producers we have a bumper courgette and tomato crop. The phacelia adds organic matter back to the soil when we cut it, and it allows us to grow something for nature while resting the land.
Something so simple as growing a strip of wildflowers or planting a small area of trees makes a massive positive difference to nature, surely instead of focusing purely on intensification of farming activities, it would not be so hard to weave this into our current agriculture policy as a critical requirement of all farms.
The bees are one of our constant companions here on the farm, but there is a myriad of other unsung heroes that quietly go about their business and never get the recognition they deserve. The flies and beetles, the butterflies and birds, the bacteria and fungi, this whole beautiful complex web of nature all working together help produce better food and make up a rich and vibrant local ecosystem.
Whilst there is much to be done, there is much that is within our power too. Removing chemicals from this chain of life is one clear step we can take to make an instant and recognisable difference to the diversity of nature we share this world with. Choosing more local food strengthens our local food system and crucially reduces our carbon foot print too.
As always it is your support that makes it possible here on our farm and the farms of our other supporting farmers to do the right thing.
“Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has.”
We are spoiled with beautiful organic Irish blueberries in the summer and autumn. They are gorgeous to eat fresh as they are but if you are looking for a recipe to bake try these delicious crumble bars. They do crumble so keep one hand under to catch those crunchy crumbs.
We were paying a friend a visit so make a batch of these to have with tea and a catch up. My kids adore them, they are just sweet enough with lovely pops of jammy berries.
Shop for the wholesome organic ingredients in our shop.
Let us know if you make it, we love to hear from you.
Step 1: Preheat the oven to 180ºC and line a 8in tin with parchment paper.
Step 2: Measure the flour, oats, brown sugar and baking powder into a bowl, mix well. Then add the butter and work it into the oats and flour with your fingers until it starts to clump together and feels like wet sand, this will take a few minutes.
Step 3: Tip HALF the mix into the tin. Push down into the tin until its spead out and even, make sure to get into the corners. Bake in the oven for 10 minutes. In the meantime mix the blueberries with the granulated sugar, cornflour and lemon juice.
Step 4: When the base comes out of the oven top with the blueberries and scatter over the other half of the crumble mix. Put it back in the oven to bake for another 25-35 minutes.
Leave it to cool for an hour to set and then cut into bars.
On recent days it has been pleasant and invigorating to walk the farm and experience the soft warm rain on our faces. An unusual experience for the west coast of Ireland if the truth be told, cold biting wind and stinging rain being the more customary Irish weather! The warm weather has been gratefully accepted and unlike many places we are happy to receive the rain at least now, at this point in the year, when many in other parts of the world are suffering from drought.
The rain has made sticky muck out of the dusty dry soil, The land is now slippery, and sticky and you must move with care, lifting and carrying heavy crates is a more fraught affair. Nevertheless, there is an enlivening feeling in the warm rain and without it there would be no growth.
The rain and heat have brought on growth at an astounding place. We have observed unimaginable crop and weed growth in the space of a week, and we are now presented with the unenviable fact that there is a lot of hand weeding to do.
Many would say that weeds have their place, and they do, but it would be naive on a commercial organic farm to take this laissez-faire approach to weeds, we would have no harvest. Weeds compete for light, nutrients, and oxygen, they harbour little creatures (and especially slugs) that will eat the crops and they can restrict airflow leading to increased disease.
Not all weeds are “bad”, weeds provide a haven for good creatures, for wildlife, birds eat their seeds and hide in their shade. It is when they get out of control that you have a problem.
Weed control is one of the key distinctions between organic and conventional farming. Conventional farmers are not faced with this relentless pressure to weed. Their weed control comes out of a white plastic bottle, sprayed onto the crops and the ground to kill the unwanted plants.
In conventional farming, the farmer sprays, he starts with roundup to “clean” the land then may apply pre and post crop emergence chemicals/herbicides. Crops can be sprayed several times in their lifespan. All these chemicals can reside in the food that is ultimately produced. The impact on of these chemicals on biodiversity is large and destructive. There are no chemicals used on our farm nor will there ever be, but despite our best efforts we now face days of hand weeding.
So we walk the farm feel the rain on our faces, touch the warm courgettes on the plants, examine the healthy and vibrant lettuces (Of which we have too many) taste the first baby carrots, pull the best beetroot we have ever grown on the farm and all in all, although there is still plenty of work to be done we are grateful for the beautiful and healthy bounty of the land. The food feels clean and healthy and powerful, and just to hold it whilst standing in the rain feels like you are increasing your life energy.
We are harvesting this produce every day, from tomatoes to beetroot, we are picking and bringing it straight to our pack house to be packed into your boxes. We hope that you at home are feeling a little bit of that energy we are feeling and are enjoying your positive contribution to you and your families health and know that you are making a meaningful positive commitment to the planet.
It is always with a great sense of irony that we head into July. It is the official end of the hungry gap. We are catapulted from a frenzy of farming activity and a dearth of harvest in early June to a level of activity bordering on the insane and an overflowing harvest basket.
July is the time when we have a plentiful harvest, and it is the very same time that many of you our customers break your routine with cooking and many people are going away on holidays and are taking a well-earned break.
It is hard to assess our harvest need a year in advance and the last three years we have seen so much volatility; we are not sure what way is up anymore. But plans were made back in November and now we are harvesting the fruits of our labour.
This summer is proving to be a big challenge; We have so much of our own freshly harvested food right now and we have developed relationships with other local organic farms and now when the time of Irish plenty arrives, we find that you our customers are taking a break for all the usual reasons, holidays, not cooking, routines out the window and we understand completely.
The downturn this summer for us is leaving us with surplus harvest with nowhere to go but back into the ground.
This time of every year we also see a large increase in labour costs on the farm. It is a double downturn for us, as our costs go up and our sales go down. Anybody will tell you this is not a good way to run a business.
The initial start of the growing season on our organic farm, seeds, plants, fertiliser (organic), compost, contractors and labour are high, before you harvest even one bean. All of this is necessary to make the food in the fields happen.
Growing food at the best of times is not a money-making enterprise, far from it, we only ever expect the farm to break even and most years this is a stretch to achieve. We grow the food, because we love to do it, because sustainable agriculture is something we strongly believe in, and we believe is the key to a healthier future.
We have PV cells generating our electricity, we have invested in a zero-emission electric van, we collect our rainwater, we plant trees, and hedgerows, we use only plastic free packaging. We educate people on how important biodiversity is with free farm walks on the first Saturday of every month. To get everybody involved in thinking about the planet and the environment, where our food comes and how it is produced is our critical philosophy.
All of this takes time and energy, it all costs money and at the end of the day although everybody wants to enjoy their job and although nearly everybody that works with us believes in our values and our mission, they still need to get paid.
So, this is a plea, a plea to ask you to order next week, to find a way (if you can at all) to continue supporting us over the summer, to tell your friends and family to order from us, or let us deliver to you if you are on holidays in Ireland, (we deliver to every county with sustainable packaging).
The boxes next week are loaded with the most amazing fresh local Irish organic produce, including, spinach, salad, lettuce, courgettes, cucumbers, kale, scallions, tomatoes and we even have new IRISH organic potatoes.
This is such an easy spelt soda bread. And that makes it easier, is if you buy Dunany Organic Spelt flour their recipe is on the back of the packet. I’ve followed their recipe here and modified it slightly, it makes 2 delicious loaves.
Spelt bread is a great choice it’s more digestible than most wheat breads and it can help improve the immune system, lower blood sugar, and reduce bad cholesterol levels. This is a fantastic Irish product from the east coast that makes beautiful home baked bread. We love ours with real butter, jam and a mug of tea.
How do you like yours? Let us know in the comments, we love to hear from you.
This recipe calls for buttermilk. I don’t buy it, I make my own sour milk with milk and vinegar see the recipe below.
Lou 🙂
Recipe credit goes to The Workmans @dunanyflour – thank you for making it so easy to use your fantastic flour.
400ml buttermilk (or *make your own 370ml milk + 30ml vinegar)
200ml water
2 tablespoons of mixed seeds – optional
Method:
Step 1: Preheat the oven 200ºC and line 2 loaf tins with non-stick paper liners or grease really well to prevent sticking.
Step 2: Measure the spelt flour, salt and brown sugar into a mixing bowl. Sieve in the bread soda. Mix well, I like to use a whisk.
Step 3: Measure the buttermilk into a jug along with the water. Crack in the egg and mix well with a fork.
Step 4: Pour the wet ingredients into the mixing bowl and stir to combine. Divide between each loaf tin, smooth to make even. Sprinkle with mixed seeds.
Step 5: Bake for 15 minutes, then turn the oven down to 180ºC and bake for a further 30 minutes until fully baked.
*To make your own buttermilk, simple mix the milk and vinegar together, it sours the milk immediately, and continue from step 2.
