A serious question, and a great bunch of people…

by Kenneth Keavey


It’s been an interesting week. On Sunday I went with a group of Irish organic farmers to the UK to see a bunch of British organic farmers, it was a great trip some truly lovely people so open and willing to share. The highlight was a visit to Riverford farm and packing facility, an inspiring operation centred on sustainable food and fairness.


The reality of this fair equitable and sustainable approach to business, one we also have embedded in our own farm and operation here in Galway is the struggle to be profitable. Profitability is an essential facet of any business that wants to survive and reinvest.


I spoke to one farmer who farms over 100 acres of potatoes and carrots, he is lucky he is a Riverford supplier and so has protection from the outside forces of supermarket buyers, but even in this relatively protected environment he struggles.


So how if a farmer like that or like our own farm which gets preferential treatment and pricing and is using all the latest equipment and mechanisation but is trying to farm sustainably cannot make ends meet, what chance does a supermarket farmer supplier have?


This is a serious question, and as long as I have been banging on about it here, there is little real progress being made. The fundamental problem is that fresh food is classed as valueless, it is used as loss leader fodder, something that is used as a ploy to get consumers in the door, and once in, the supermarket machine gets us to spend on ultra processed rubbish that has higher margins. It is wrong.
If we want a fair world, a world where we can eat well, a world where veg producers can continue in business, a world where farmers are rewarded for protecting the environment, paying fairly, and growing chemical free food, then we need to vote with our wallets, it is plain and simple I am afraid.


We have been doing all of the above for 20 years, and this may be the first year where we will not have ended the year further in debt. Ironically it looks very much like our farm again this year will not be profitable, or at the very best at a stretch we may break even. This after the very best growing season we have ever had.
The reality is wages have gone up and up, costs of production have gone up and up, delivery, packaging, all the other stuff Whilst veg prices have not. Sure food inflation is absolutely real and yes the supermarket shop has gone up, but not fresh food, no this has remained relatively static, it’s all the other processed products that have increased in price, hence the decimation of the Irish horticultural industry over the last 20 years.


And here is the other bugbear of mine, we from next week will only have Irish apples on sale, from Richard Galvin in County Waterford, we pay much more than imported for these but will support him over imported, the same as we do for Irish onions from Beechlawn organic farm. (See how many Irish onions and apples you see on supermarket shelves).

I went into a supermarket yesterday and all I saw was imported apples on the shelf. The reason: they are cheaper to buy, we know as we import produce also, we know the pricing and how it works. (We will always grow/buy or support Irish over imported when Irish is available)
So, I would like to say the outlook is hopeful, the future is bright, and God knows we need hope and a positive outlook now more than ever with all the issues in the world.


There was a definite sense of positivity on our trip to the UK earlier this week, hopefully the positive energy will keep flowing.


As always thank you for your support, without it we would definitely have gone by the wayside a long time ago.
Kenneth

Chocolate Orange Pumpkin Brownie

by Nessa Robins

These Chocolate Orange Pumpkin Brownies make for the ultimate autumn treat. They are rich, fudgy, and bursting with flavour. Made with wholesome ingredients, they’re gluten-free, vegan, and come together in minutes. This seasonal snack is packed with flavours of deep chocolate, zesty orange, and velvety pumpkin in every bite. 

Enjoy!

Nessa x

Chocolate Orange Pumpkin Brownie

Ingredients

  • 175g peanut butter
  • 100g pumpkin purée (see below)
  • 100ml maple syrup
  • 50g ground almonds
  • Zest of 1 orange 
  • Juice of ½ orange
  • 25g cacao powder
  • 1tsp baking powder

Topping

  • 50g chocolate, of choice, roughly chopped

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a 2lb loaf tin with greaseproof paper.
  2. Add all the ingredients, apart from approx. 1 tablespoon of the pumpkin purée to a large bowl. Mix to combine. Add to the lined tin. Dot the saved purée on top and using a skewer combine with the chocolate mixture.
  3. Place in the preheated oven for 25 minutes.
  4. When hot from the oven, scatter over the chopped chocolate. Leave to cool fully before cutting. Store in an airtight container for up to 3 days. 

Pumpkin Purée

Method

Preheat the oven to 200°C/fan 180°C/Gas 6. Cut one small pumpkin into half. Place the pumpkin pieces on a large baking tray, skin side up, and place in the hot oven for about 40 minutes. Take from the oven and once it has cooled a little, scoop out the seeds, peel away all the skin, and any bits that may have charred, and pop the pumpkin pieces in a food processor. Blend until smooth. Transfer to a bowl and allow to cool before using. The pumpkin purée will keep well for 3 days when covered in the fridge. 

Protein-Rich Veggie-Loaded Pizza

by Nessa Robins

This delicious pizza is packed full of flavour and nutrients. The base is simply some self raising flour with yogurt and a little salt, which comes together with ease, and pairs so perfectly with the veggie-loaded topping. I’m using mushrooms, pepper, and courgette, but any soft vegetables could be used in their place. 

These pizzas are best enjoyed straight from the oven but can be saved in an airtight container in the fridge to enjoy the next day, either cold or heated through.

Enjoy!

Nessa x 

Protein-Rich Veggie-Loaded Pizza

Serves 2

Ingredients

  • 150g mushrooms, roughly chopped
  • 1 pepper, deseeded and diced
  • 1 courgette, diced
  • 1tbsp olive oil
  • Salt & freshly ground pepper
  • 350g self raising flour, sieved
  • ½ tsp salt 
  • 350ml full fat Greek yogurt
  • 4tbsp pizza sauce or passata
  • 1 ball Mozzarella

To serve

  • Hot honey
  • Basil leaves 

Method

  1. Preheat the oven to to 220°C/fan 200°C/gas 7.
  2. To a medium-sized ovenproof dish, add the mushrooms, pepper and courgette. Drizzle over the olive oil and season with salt and pepper. Toss to combine. Bake in the preheated oven for 15 minutes.
  3. In a large bowl, combine the flour with the salt and add the yogurt. With your hand or a fork, bring the mixture together to form a ball of dough. Cut into two halves.
  4. Transfer to a floured board and roll each ball out to make the pizza bases.
  5. Gently make a border for each pizza by gently folding the edges over. Divide the pizza sauce between the two pizzas. Top with the roasted vegetables and dot over the mozzarella. 
  6. Place in the preheated oven for 25-30 minutes, until it is cooked through, golden and bubbling. 
  7. Serve straightaway with a drizzle of honey and a scattering of basil leaves. 

Fake Farms, what do you think…

by Kenneth Keavey

What do “Egan’s” and “Farrell’s” have in common?

They are all brand names used on supermarket packed own label fruit and veg. They give you the impression that they are family farms, BUT THEY ARE NOT.  They are marketing mechanisms, to make us feel warm and happy that we are supporting these assumed lovely family farms.

We are working hard on our Real farm to get the autumn harvest out and the conditions are favourable; this is the same in the remaining Irish vegetable farms up and down the country the likes of Beechlawn Organic farm, or McCormacks Family farm, or Philip Dreaper’s farm in Offaly where we get our Irish carrots, or Richard Galvin in Clashganny organic farm who supplies our organic Irish apples, and many, many more.

These family names used in some supermarkets give the impression there is a real farm with a family name behind the carrots, or tomatoes on their shelf. I recently went to check this out in a large Retailer.

In their fruit and veg section I was convinced that “Farrell’s” which was labelled on much of their Irish produce was a family farm and this family were producing a wealth of produce. At least at first glance that was my impression. I’m in the veg growing business I am a grower and understand a little of how these things work and I was taken in by the misleading advertising.

As I looked a little closer it seemed that my original assumption was not at all correct. “Farrell’s” is not a real farm; it is a marketing tool created by the supermarket to give the consumer that warm homely glow of things being done right.

Does it matter?

Well, I think it does, firstly, this is misleading, you are led to believe the produce is coming from “Farrell’s”, and it is not.  

The second interesting point that is worth considering is that this brand allows supermarkets or more frequently large pack houses and distribution centres, to take in produce from multiple farms and blend it into packs, so the carrots may be coming from multiple suppliers and you or I will never know.  This practice is now frequently called “blending”.

This is very helpful for large retailers as it gives it them the balance of power when it comes to price negotiation, and the ultimate flexibility to choose whose carrots or apples to put into their bag.

When the grower is hidden, he has less power to negotiate a fair price and as with all own branded products on supermarket shelves they are cheaper. It is this pricing structure that has done the damage to growers all over Ireland over the last twenty years.

As always with your support our real Farm continues to grow and our support for other REAL growers can be fair and transparent.

Thank you.

Kenneth

PS Thank you to everybody who donated to our Gaza appeal during the week, I am waiting on final confirmation but the total donated is looking like it was €2380, so thank you so much to everybody, we will be topping this up with the 50% of €1190 making the total donation we will make to the UNICEF Gaza appeal €3570. We will confirm this early next week and be making the donation straight away.

Noodle Soup

by Nessa Robins

This vibrant noodle soup is packed with fresh, nutrient-rich, seasonal vegetables such as mushrooms, courgette, and purple sprouting broccoli, all simmered in a light, flavourful stock. Once all the vegetables are prepared, this dish comes together in minutes, making it the perfect meal for busy weeknights or cosy weekends. 

Enjoy!

Nessa x

Noodle Soup

Ingredients (serves 3-4)

  • 1tbsp sesame oil
  • 200g mixed mushrooms, cleaned and sliced
  • 1 onion, diced
  • ½ courgette, diced
  • Pinch chilli flakes
  • Sea salt & freshly ground black pepper
  • 2 cloves garlic, crushed
  • 1lt hot vegetable stock
  • 1tbsp ketjap manis or soy sauce
  • 150g fine egg noodles
  • 150g purple sprouting broccoli
  • 2 scallions, finely chopped

To Serve

  • ½ red chilli, finely diced
  • 1 scallion, finely diced
  • 1 tbsp sesame seeds

Method

  1. Heat the oil in a large saucepan, over a medium heat. Add the mushrooms, onion and courgette. Add the chilli flakes and season with a little salt and pepper. Stir to combine and cook for 3-4 minutes, until the vegetables are beginning to soften.  
  2. Stir through the garlic. Add the stock, ketjap manis, noodles and broccoli. Cover with a lid and simmer gently for 10 minutes.
  3. Take from the heat and stir through the scallions. Serve straight away, topped with fresh chilli, scallion, and some sesame seeds. 

Curried Parsnip & Apple Soup

by Nessa Robins

With the weather turning colder and the evenings drawing in, there’s nothing more comforting than a bowl of hot, homemade soup. I’m using freshly harvested parsnips from the farm which are sweet, earthy, and at their peak right now. Both parsnips and apples are in season here in Ireland, making this the perfect time to bring them together in a warming, autumnal dish. The gentle heat of curry spices pairs perfectly with the natural sweetness of the parsnips and apples, creating a soup that’s both nourishing and full of flavour.

Enjoy!

Nessa x

Curried Parsnip & Apple Soup

Serves 4

Ingredients

  • 50g butter, dairy or plant-based
  • 275g parsnips, scrubbed and diced
  • 150g onion, diced
  • 1 cooking apple, peeled and diced
  • 1 clove garlic, crushed
  • Salt and freshly ground pepper
  • 1tbsp curry powder
  • 1lt hot vegetable stock
  • 50ml cream or milk, dairy or plant-based 

To serve

  • Drizzle of cream
  • Fresh chives, finely chopped

Method

  1. Melt the butter in a large saucepan over a low heat. When it begins to foam add the parsnip, onion, apple, and garlic. Season with a little salt and a few grinds of pepper. 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, stir through the curry powder, and add the stock. Turn up the heat a little and continue to cook for another 15 minutes or until the vegetables are soft.
  4. Add the cream and using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary. 
  5. Pour the soup into serving bowls and garnish with a little drizzle of cream and some finely chopped chives.

Sun-Dried Tomato Pesto

by Nessa Robins

At last week’s farm walk, I set-up a beautiful display in the middle of the farm shop, using the best of fresh produce. Tucked in-between the prepared fruit and vegetables, I included a tray of mini energy balls, and some scrumptious dips. This sun-dried tomato pesto was by far the most requested recipe, and for good reason. It’s rich and flavoursome, and makes for the perfect accompaniment to crudites, but it can also be served with pasta, roasted vegetables, or as a delicious sandwich filler. 

To ensure this dish is as tasty as possible, use a good quality jar of sun-dried tomatoes. Some tend to be quite salty and will ruin the overall taste of the pesto. Also, organic garlic will always taste superior too, so seek it out when you can.

Enjoy!

Nessa x

Sun-Dried Tomato Pesto

Ingredients

Method

  1. Whizz the tomatoes, pine nuts, garlic, and basil for a few seconds in a food processor. 
  2. Add the oil and blitz again.
  3. Add the parmesan, and pulse for a few seconds.
  4. Store in a covered sterilised jar in the fridge for up to 5 days.

Tomato Bruschetta

by Nessa Robins

This Tomato Bruschetta makes for a delicious lunch or tea. It is packed with fresh flavours and plenty of nutrients too. Irish-grown tomatoes are now in-season and they really are a taste sensation. When making this dish, make sure to choose a really good quality bread. When it comes to the salad leaves, dress them lightly just before serving. This keeps the greens fresh and vibrant, preserving their texture and letting the pure flavours shine without turning limp or soggy. Enjoy the iconic taste of Ireland’s finest tomatoes in every bite!

Enjoy! 

Nessa x

Tomato Bruschetta

Ingredients

Serves 2

For the tomatoes

  • 200g cherry tomatoes, roughly chopped
  • Handful fresh basil, torn
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Sprinkle sea salt 

For the toast

  • 4 slices good-quality ciabatta
  • 1 tbsp olive oil
  • 1 clove garlic, peeled and cut in half 

For the salad

To serve

  • Fresh basil, chives, and thyme leaves

Method

  1. Add the chopped tomatoes to a bowl with the basil. Drizzle over the olive oil and vinegar. Add a sprinkle of sea salt. Stir to combine and leave to one side.  
  2. Place a griddle pan over a high heat. Add a little drizzle of olive oil to both sides of the slices of bread. Add to the hot pan and toast until nicely browned. Take from the pan and rub each piece with the clove of garlic. 
  3. When ready to serve, add the lettuce leaves to a bowl, drizzle over the oil and honey, and add a squeeze of lemon. Toss to combine.
  4. Place the bread on two plates and divide the tomato mixture, with the juices, to the top of each slice. Evenly top with the dressed salad leaves. Sprinkle over the fresh herbs and enjoy straightaway.

Garlic & Herb Smashed Potatoes 

by Nessa Robins

When new potatoes are in season, it’s time to let their natural sweetness and creamy texture shine. These Garlic & Herb Smashed Potatoes are golden, crispy, and full of flavour; finished with fragrant herbs and a sprinkle of cheese for that extra indulgence.

By choosing local, in-season produce, you’re not just tasting the best of summer, you’re supporting Irish farmers and making a more sustainable choice. Simple, delicious, and made to share, this is comfort food at its best.

Garlic & Herb Smashed Potatoes 

Ingredients 

  • 750g small new potatoes, scrubbed & washed
  • 75g butter 
  • 2 cloves garlic, crushed 
  • 2 sprigs thyme
  • 4-5 sprigs chives 
  • Salt and pepper
  • 50g Parmesan, or any hard cheese 

Method 

  1. Par-steam the potatoes for 20 minutes. 
  2. Preheat the oven to 220°C/ fan 200°C / gas mark 7. 
  3. Remove the potatoes from the steamer and add to a colander. Allow to cool and dry for a few minutes.
  4. Melt the butter in a saucepan with the garlic, thyme and chives. Once it starts to bubble remove from the heat and add a little salt and black pepper. 
  5. Place the potatoes in a large bowl, add the melted butter mixture and coat the potatoes evenly. 
  6. Tip the potatoes onto a parchment paper-lined baking tray. Smash them with a flat surface, such as the base of a glass. Drizzle over any remaining butter from the bowl. Place in the preheated oven for 25 minutes. Remove, grate over an even layer of cheese and return to the oven for another 5 minutes. 
  7. Serve straight away with a dip of choice. 

Do chemical cocktails give you a health hangover?

by Kenneth Keavey

Now I am going to go out on a limb here, but if you have ever consumed alcohol, you may know that mixing your drinks does not produce a great feeling the next day, the hangover that can ensue can be quite horrendous, (so I have been told….). Truthfully, having experienced a few in my day, it has often been said if you forgot you were drinking the night before and work up feeling like you can feel after mixing your drinks, you might actually think you were dying!

So it is with chemicals, and this is something that cannot be measured and is not very well understood, but picture consuming small amounts of pesticides regularly in our food, nobody actually knows what impact this may have. Some research suggests overtime the results may be quite detrimental to our health.

Certainly, over the last 20 years, the application of chemicals on our food here in the EU has reduced, with many of the more toxic chemicals being banned. This is a great thing, and we can be thankful to the EU for this control, despite chemical company lobbyists issuing misleading information that we could not produce enough food without these chemicals.

The spraying of our food with synthetic chemicals is just not good for us. All the studies in the world, even if they demonstrate that the chemicals are safe, are not going to convince me that it is ok. Filling a giant tractor sprayer and going out into a field on a scale that has never been seen before and spraying everything in sight, is like taking a sledge hammer to put in a pin in a wall. This is what is happening, there is no selective application, it is blanket application of chemicals and everything gets a  coating, plants and biodiversity alike.

Now maybe these chemicals are safe in certain doses under certain lab tests, and that may well be the case, and I am not disputing that, I have spent long enough working in a lab to understand that. I also know I wore gloves, and used extraction hoods, and took great care when handling any of these lab-based chemicals.  But a field and our food is not a lab.

There have been some studies done on the cocktail effect of chemicals in our food. A 2012 EU-funded project called ACROPOLIS studied cumulative pesticide exposure and concluded that current risk assessment systems may underestimate real-life risks.

A 2021 review in Environmental Research noted that low-dose pesticide mixtures may contribute to hormonal disruption, cancer, and neurodevelopmental issues — particularly in children.

It is hard to know for sure, and probably close to impossible to prove, but if you wish to minimise your exposure the best way is to know your ingredients, to cook from scratch, know who produces your food and know that they are not using chemicals, organic produce is the best way to keep chemicals out of our food chain.

As always thank you for your support.

Kenneth

PS Your support over the summer has meant so much, we have so much great produce and your help makes all the difference to our farm, so if you can continue to support us, it makes a real difference, thank you.