priest or farmer, can you help us?

by Kenneth Keavey

Most farmers whether they be conventional or organic do what they do out of love for the land, because it requires a vocation to continue on the land, we as farmers simply must have a strong desire to produce food, because without it we would quit.

The rules governing food production are tough, prices and specifications and contracts are set by contract supermarket buyers. The supermarket supply chain is mesmerising and staggering and fast, and we can be thankful in one sense for the illusion of a never ending food supply (emphasis on illusion here), but it doesn’t tie in well with the rhythm of nature. The weather is unpredictable and with climate breakdown there is no doubt it is getting more erratic and difficult to plan for. Intensification has taken over, from vegetable production to dairy production it is the first step in our disconnection from the land. If even the farmer is being disconnected from the food, they produce what chance do we as consumers have?

Yet there couldn’t be a more important time for food production and supply to be done ethically and with transparency, without the green washing and false misleading narrative of large multinational retailers, that they in some way care for you and I and the environment, they don’t. But here is the kernel of hope, they change, and they can change rapidly, because of consumer sentiment, this is an amazing thing, and it is your doing, do not underestimate the power you have,. and be reassured change is everywhere.

Yesterday I had an invigorating discussion with a man who is responsible for creating a product right here in Ireland that is helping both us organic horticulture farmers control weeds and conventional farmers use less chemicals. Matt Shine runs Samco, and he with his brother and dad, have developed a compostable biofilm manufactured from corn or potato starch that fully biodegrades in the soil.

This material is not petroleum based, it is not plastic, it is plant based. It means our 500 courgette plants can thrive in the Irish west of Ireland climate where they need all the help they can get. Right now, the first courgettes are nearly ready for harvest, the biofilm coupled with the best spring I can remember on record has helped this but we already have amazing yellow courgettes from Joe Kelly in Mayo.

And that brings me to another story, I had a long conversation with Joe during the week, and he is a grower that has been supplying us for many years, he is an individual with a passion for what he does and is driven by energy and positivity and love for a better food system, he is a true believer in the ethical production of organic food. He is a vocational small scale organic farmer, and he walks the walk, there is no green washing here.

And finally, I also had a chat with Hannah Quinn-Mulligan of Tory Hill house Farm, who is doing something truly revolutionary, bucking the trend and going against the usual dairy intensification, she loves her cows and you can see that, and is producing with the help of her mum and sister organic raw milk, yogurt and kefir.

The thing that struck me about all three people I had a pleasure of talking to this week, is that even though business is hard, and farming is hard, and even though there is all the challenges and the hard conversations, and hard decisions and work hidden from view, they love what they do and they are driven by the desire to make this world a better place though their work.

And you know what they are making a difference, and they are succeeding, and I for now am grateful through your support to have the opportunity to support them.

Thank you.

Kenneth

PS As many of you go off on holidays, we see our orders drop off. It makes it difficult to know how to manage, so if you can at all please support us next week and the weeks ahead. For those of you who received your free amazing lettuce this week I hope you enjoyed it.

Cheesy Veggie Pastry Rolls

by Nessa Robins

These cheesy veggie rolls are best enjoyed straight from the oven, when the cheese is oozing, and the pastry is deliciously crumbly and crisp. They are, however, also very tasty as a cold snack, and would be well placed at a picnic or outdoor get-together. When transporting these rolls for a picnic, ensure you pack them into a container alongside some icepacks to keep them properly cool while travelling.

Enjoy!

Nessa x

Cheesy Veggie Pastry Rolls

Ingredients

Makes 15

  • 1 sheet of puff pastry
  • 300g mushrooms
  • 1 small red onion
  • 2 cloves garlic
  • 25g butter
  • 125g spinach
  • 1tbsp chives, finely chopped
  • Salt and freshly ground black pepper
  • 50g cheddar cheese, grated
  • 1 egg
  • 1tbsp sesame seeds

Method

  1. Take the puff pastry from the fridge 30 minutes before using. Preheat the oven to 200°C/fan 180°C/Gas Mark 6. 
  2. Add the mushrooms, red onion, and garlic to a processor and blitz until fine.
  3. Heat a large pan over a medium heat and add the butter. Once melted add the blitzed vegetable mixture and cook for about ten minutes, stirring regularly. 
  4. Stir through the spinach and chives. Season with a little salt and pepper. Once the spinach has wilted a little take from the heat and allow to cool. 
  5. Cut the pastry into three strips. Spoon a third of the vegetable mixture along the long edge of the pastry. Sprinkle over a light layer of the grated cheese.
  6. Fold over the pastry to cover the mixture and press down the sides using a fork. Repeat for the other two strips of pastry.
  7. Using a sharp knife, cut each strip into five and place on a greaseproof paper-lined baking tray.
  8. Whisk the egg gently and brush over the top of the rolls before sprinkling over the sesame seeds. 
  9. Place in the preheated oven for 25-30 minutes, until golden in colour and cooked through. These rolls are best enjoyed on the day they are made or refrigerate in a sealed container to enjoy cold the next day. 

profit is all that matters, right?

by Kenneth Keavey

There must be more to business and farming than the bottom line? If we pursue profit above all else where will this lead us? I often feel a little discouraged and depressed with the state of the world, the cruelty and destruction we as human being are inflicting on our planet seems endless and unrelenting, it can at times feel overwhelming.

Factory farms, chemical destruction of biodiversity, plastic pollution, the unravelling of our food system and indeed our humanity, clearing the last of the earths forests to grow more food to feed yet more cows, all ultimately in the name of profit and chasing the cheapest product or ingredient. Is this all there is?

In one way there is no denying we all are complicit but how are we to act any differently? We operate within a loaded system supporting a model that is breaking us and our planet. The supermarkets and food companies and large retailers, chase the same goal: make money and keep investors or shareholders happy.

But as the native Americans used to say: “When all the trees have been cut down, the last fish caught, and the last stream poisoned, you will realise that you cannot eat money”

I’m not naïve enough though to think that profit is not important, having been on the hard edge of not being able to pay the bills over the years. We have struggled to reach profitability for many years and producing and selling food as a small retailer couples all the hard points of both industries and we are up against the fierce competition of the global retailer supermarket chains. But here is the thing: Our food choices matter a great deal! I wanted to take the time today to thank you for choosing to support us.

We know you can walk into a supermarket and generally buy produce cheaper than we can sell it at, in fact sometimes you can but this same produce cheaper than we can produce it at. It is funny though, what we consider is acceptable spending. Just today as a reward for completing her first junior cert exam, I bought my daughter her requested almond milk cappuccino, costing a shocking €5.40! Is this the norm now?

But carrots at less than a €1 are considered too expensive, it seems we may have mixed up our priorities here or have I missed something along the way? The convenient road of picking up a cheap plastic clad product from a supermarket is so easy and so habitual but YOU choose to take the more difficult road, the road less travelled even.

Spending a bit more and taking a delivery at a set time each week, we know this is a big commitment. I don’t know if you know, if you fully realise the difference you are making. You have given us the green light to buck the trend, to grow without chemicals, to invest in biodiversity, to focus on products and crops that mitigate climate change and produce and support other farmers than share common values are organic in practice and in spirit.

This is surely the better path? A path that focuses on caring for nature, and ourselves, and not putting profit before all else? To me it seems that this change is all that is needed to fix the world, maybe that is naive? It will take work on your part, the path of least resistance is not always the best way, in fact it is usually only when we put in some effort that we receive the very best rewards.

So, thank you for your time, money, patience and determination to help create a food system that protects our beautiful land and is ultimately a long-term investment in our own future health.

Thank you

Kenneth

Rainbow Chard & Red Onion Frittata

by Nessa Robins

This frittata is bursting with flavour and rich in protein, vitamins, minerals, and fibre. Chard is such a versatile vegetable and can be used in place of spinach in many dishes. It’s packed with nutrients including vitamin A and C, while being an excellent source of vitamin K. When a calcium-rich food, such as cheese or milk, is paired with a vitamin D-rich food, such as eggs, the absorption of that calcium is made a little easier for the body. Vitamin D is well promoted as the vitamin to help with the absorption of calcium, but vitamin K plays a crucial role in optimising calcium use in the body, making chard a great addition to this tasty calcium-rich dish. This easy-to-make frittata is packed with nutrients to help boost ones bone health, and serves well for lunch with a big green salad.

Enjoy!

Nessa x  

Rainbow Chard & Red Onion Frittata

Ingredients

  • 1 tbsp olive oil
  • 2 small red onions, finely sliced
  • Small bunch rainbow chard, roughly chopped
  • 75g cherry tomatoes, halved
  • Salt and black pepper
  • 6 eggs
  • 120ml milk
  • 75g cheddar cheese, grated

To serve

  • Chives, chopped

Method

  1. To a large frying pan, over a medium heat, add the oil. Once hot, add the red onion. Cook on low for about 10 minutes, until soft and slightly coloured. Add the chard and tomatoes. Season with salt and pepper. Cook for about 3 minutes, stirring regularly. 
  2. In a bowl, whisk together the eggs with the milk. Season with a little salt and pepper. Pour into the pan, covering the vegetables. Add an even layer of the grated cheese.
  3. Cook for 8-10 minutes, until almost set, then place under the grill for a couple of minutes until bubbling. 
  4. Garnish with some chopped chives and chive flowers, if you have them to hand, and serve with a green salad. 

Cheese & Tomato Toastie with a Nutty Green Salad 

by Nessa Robins

When you have good quality, fresh ingredients to hand, a recipe never needs to be overly complicated. A simple toastie with a plain green salad is instantly elevated by the quality of ingredients used. To start with, real bread, fresh and thickly cut. A good-quality Irish cheese, and while we wait for Irish tomatoes to return into season, some flavoursome sun-dried tomatoes can be used in their place. Plus a drizzle of a nice extra virgin olive oil is all that is needed for this sandwich to taste delicious. Irish, organic lettuce benefits from the quality of soil it is grown in, and this shines through in its flavour. A simple dressing with the addition of some nuts for extra flavour and a little crunch serves perfectly alongside the toastie.

When preparing a green salad in advance after washing the lettuce leaves it’s important to fully dry them. The best way to do this is with a salad spinner. Then add the dried leaves to a large salad bowl and cover with a damp tea towel or kitchen paper, and refrigerate until ready to use. To avoid the salad becoming soggy, only add a small amount of the dressing and toss through the leaves just before serving. 

Enjoy!

Nessa x


Cheese & Tomato Toastie with a Nutty Green Salad 

Ingredients

 
For the toastie

For the salad

For the dressing

Method

  1. Wash the salad leaves and dry well using a salad spinner. If the leaves are large, tear into smaller pieces. Add the dried leaves to a large bowl and cover with a damp tea towel or kitchen paper. Refrigerate until ready to use.
  2. In a small bowl, combine the dressing ingredients. Cover and refrigerate until ready to use. 
  3. Drizzle one side of each slice of bread with a little olive oil. Take one slice, olive oil side down, and layer on the cheese and tomato, and top with the other slice of bread, olive oil side up. 
  4. Place the pan over a medium heat on a hob and add the toastie. Press down gently using a clean saucepan lid. Cook for about 4 minutes on each side. Once the toastie is golden and crisp, and the cheese has melted, take from the pan, and cut in half.
  5. Enjoy straight away alongside the green salad, drizzled with the nutty dressing.

Chocolate Coated Honey Nut Clusters

by Nessa Robins

Fibre-rich plants foods, such as fresh fruit and vegetables, seeds, nuts, beans, peas, and lentils are all packed with vitamins, minerals and fibre. Eating sufficient portions of these as part of our everyday diet will encourage a healthier digestive system. These nut clusters make for a tasty treat while still providing us with essential nutrients. 

I’ve used a bag of mixed nuts, but any combination of plain, raw nuts can be used, and any chocolate of choice too; dark, milk, white, or plant based. They keep well in a sealed container in the fridge for up to five days; perfect to make today and enjoy as an afternoon pick-me-up for the week.

Enjoy!

Nessa x

Chocolate Coated Honey Nut Clusters

Ingredients

Method

  1. Preheat the oven to 190°C / fan 170°C / Gas Mark 5. Place the nuts on a baking tray and into the oven for about 7 minutes.
  2. Take from the oven and once cool enough to touch, roughly chop the nuts and place in a bowl. Add the honey and sea salt. Stir well to combine.
  3. Divide the mixture between a 12-case silicone bun case, or into a regular 12-case bun tray lined with bun cases. Bake in the preheated oven for 15 minutes. Allow to cool and set fully before removing from the tray.  
  4. Once the clusters are cold, remove from the tray and dunk in the melted chocolate. Sprinkle over a little sea salt and leave to set before storing in an airtight container in the fridge for up to five days.

Protein-Rich Salad

by Nessa Robins

Summer salads have been catapulted back to the dinner table and I for one am glad they are here to stay, especially as the stunning sunshine we have been enjoying is set to remain in Ireland for the foreseeable. This salad is high in fibre and rich in protein. It’s packed with vibrant vegetables, and the creamy, zesty dressing brings everything together so perfectly. Serve it alongside any barbecue dishes, or simply with a nice bread, crackers, or tortilla chips. It’s best eaten on the day it is made but will store well for up to three days in a sealed container in the fridge.

Enjoy!

Nessa x

Protein-Rich Salad

Ingredients

  • 1 tin chickpeas, drained, rinsed and patted dry
  • 2tbsp olive oil
  • 2tbsp maple syrup
  • 1tsp sweet paprika
  • Salt and freshly ground pepper

  • 1 head lettuce, roughly chopped
  • 150g spinach, thick stalk removed, then roughly chopped
  • 4 radishes, thinly sliced
  • 2 carrots, grated
  • 2 scallions, finely sliced
  • ½ cucumber, diced
  • Handful fresh mint, finely chopped

For the dressing

  • 200g Greek yogurt
  • Juice & zest of 1 lime
  • 10g fresh coriander
  • Pinch sea salt

Method

  1. Preheat the oven to 220°C/fan 200°C /Gas Mark 7, or if using an airfryer set to 200°C.
  2. Add the chickpeas to a bowl with the olive oil, maple, paprika and a little salt and pepper. Combine well and place on a baking tray and into the preheated oven for 20-22minutes, giving the tray a shake every so often. Leave to cool fully before adding to the other salad ingredients. 
  3. Add the finely prepared vegetables to a large bowl with the cold chickpeas.
  4. Make the creamy dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine.
  5. Pour the dressing over the vegetables and chickpeas. Stir well to combine. Refrigerate until ready to serve. Enjoy!

What is the most valuable item you will ever purchase?

by Kenneth Keavey

My feeling when it comes to pesticide residues in our food is that the only safe limit is a zero limit. If I were to tell you that 50% of the food you eat contains pesticide residues, how would you feel?

My Grandad farmed on this piece of land that we now farm organically. He had a mixed family farm and grew much of his own food as did many in the locality back then. This food was more nutritious, it tasted better, it was fresher than food today, it was free from chemicals, and it was local and seasonal.

Today our food system is a complex web of producers, processors and logistics.  When we walk into a supermarket, we don’t have time to think too much about where our food comes from our how it was produced, the shiny plastic packs of produce give us the impression that our food system is limitless, vibrant and fair. Indeed, this very supermarket system and the global food corporations that supply it have disconnected us from our food and have been complicit in devaluing our most valuable commodity:  food.

Since my grandad’s time in the early 1950’s agriculture and food have changed unrecognisably. It has undergone a green revolution. Ironically this “green revolution” has left our current food system broken. GMOs, giant monocultures, pesticides, herbicides, artificial fertilisers and factory farms dominate our global food supply system, all hidden behind those shiny plastic packs on the supermarket shelves.

The term “green revolution” was always something that struck me as a bit odd, especially when you consider what green means today, this was a revolution that switched our agricultural system from a natural approach to a chemistry centred approach.

I am an organic farmer, but I wasn’t always. In fact, and again ironically, I was an organic chemist, I have a Ph. D in chemistry from Cambridge University. I spent nearly 15 years working with chemicals, pharmaceuticals and in the biotech industry, so I know a thing or two about chemicals.

Today chemicals are used to force nature to behave in the way they want, they have tried to impose factory type controls onto the natural environment that we rely on for our food.  But nature is not a factory, and the same rules do not apply, you cannot indiscriminately apply chemicals to our food and not expect a fall out. 

A report by the European Food Safety Authority (EFSA) has found that nearly half the food they tested from almost 81,000 food samples had pesticides in them. Strawberries and lettuce are the most likely to exceed safe limits, the agency found. They are especially sensitive to fungus and bugs and so undergo considerable spraying with pesticides.

More than one in four (27.3%) of the food samples contained traces of more than one pesticide. 

The food we put into our bodies is one of the most valuable investments we can ever make. The simple fact is you can taste value, and if you have ever tasted a freshly harvested tomato, warm from the vine, free from chemicals, full of life and nutrition, then you will know what I am talking about here, that is real value. I think my grandad instinctively knew that, but then again that was all there was back then.

Here is to the best value food in the world.

As always thank you for your support.

Kenneth

Link to report below.

A new report by the European Food Safety Authority (EFSA) has found that more than 97% of foods contain pesticide residue levels that fall within legal limits. Strawberries are the most likely to exceed safe limits, the agency found.

About 55% of the samples evaluated by EFSA were free of detectable traces of these chemicals, the agency said.

This means nearly half of food products in Europe contain residues of pesticides.

The highest rate of exceeding safety limits was for strawberries (2.5% of the sample), followed by lettuce (2.3%). They are especially sensitive to fungus and bugs and so undergo considerable spraying with pesticides.

‘Cocktail’ effects

More than one in four (27.3%) of the food samples contained traces of more than one pesticide. 

Crispy Garlic Mushrooms

by Nessa Robins

The late spring, early summer season brings with it the return of many Irish-grown vegetables. Irish mushrooms are a constant as they thrive in darkened conditions allowing them to grow year-round, but luscious salad leaves and herbs are always encouraged by the better weather. I’d happily serve a plain green salad alongside any meal, but when a little light balance is required on a plateful of indulgent bites Irish salad leaves, simply dressed with some lemon and olive oil, are always well placed. 

These crispy garlic mushrooms make for a gorgeous starter or light supper. They can be prepared early in the day, and stored in the fridge, until ready to bake. I like to use the flatter, portobello mushrooms, but chestnut mushrooms can be used either in their place. To serve, I’ve mixed together some mayonnaise with a crushed garlic clove, a little lemon juice, black pepper and freshly chopped chives, as a flavoursome accompaniment. 

Enjoy!

Nessa x

Crispy Garlic Mushrooms

Ingredients

Topping

  • 50g butter
  • 75g breadcrumbs
  • 1tbsp fresh parsley, finely chopped

To serve

  • Fresh parsley, finely chopped
  • Salad leaves
  • Garlic mayonnaise

Method

  1. Pre-heat the oven to 200°C/ fan 180°C/gas mark 6.
  2. Place the prepared mushrooms into a high-sided baking tray.
  3. In a bowl, combine the cream cheese, butter, garlic, parsley, and a few grinds of black pepper. Top each mushroom with a spoonful of the mixture.
  4. Melt the butter in a small saucepan. Stir through the breadcrumbs and parsley and divide between the cream cheese topped mushrooms.
  5. Place in the preheated oven for 25 minutes. 
  6. Once the cheese is beginning to ooze and the top is nicely toasted, serve with a side of salad leaves and a few dollops of garlic mayonnaise. 

Carrot Cake with a Yogurt Frosting

by Nessa Robins

Carrot cake is such a classic dessert, making it an instant crowd-pleaser at any get-together. Even though this carrot cake looks incredibly indulgent it’s rather light. Due to the wet ingredients in the batter, it’s also deliciously moist. I’m using a good-quality Irish yogurt, combined with icing sugar and vanilla extract as the creamy topping, before adding a good sprinkling of chopped pecans for that extra crunch. I’m using a 28 x 18cm brownie tin for the timings below. If using smaller or larger tins, adjust the baking time accordingly.

Wishing you a very Happy Easter.

Nessa x

Carrot Cake with a Yogurt Frosting

For the cake

  • 250g wholemeal fine ground flour
  • 250g light muscovado sugar
  • 2tsp ground cinnamon
  • 1tsp baking powder
  • 250g grated carrot
  • 3 medium-sized free-range eggs
  • 200ml sunflower oil
  • 50g natural yogurt

For Icing

Topping

Method

  1. Pre-heat the oven to 200°C/ fan 180°C/gas mark 6. Line a 28 x 18cm tin with greaseproof paper.
  2. Sieve the flour, sugar, cinnamon, and baking powder into a large bowl.
  3. Add the carrots and stir well with a wooden spoon, until thoroughly combined with the dry ingredients.
  4. Add the eggs with the oil, and yogurt. Stir well until all the ingredients are well combined.
  5. Pour the mixture into the prepared tin and smooth the top with the back of a spoon.
  6. Bake in the preheated oven for 35 minutes, until it is risen and golden. To test if the cake is cooked insert a metal skewer into the cake, and if it comes out clean the cake is ready.
  7. Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire tray.
  8. While the cake is baking, or cooling make the topping by combining the yogurt with the icing sugar and vanilla extract. Place in the fridge to firm up slightly, or until needed.  
  9. When the cake has completely cooled, place on a serving plate and cover with the icing and sprinkle over the chopped pecans. 
  10. Store in the fridge, in an airtight container, for up to three days. Take it out of the fridge and allow to stand at room temperature for 15 minutes before serving.