Rekindling our Connection with Food

by Kenneth Keavey
Bees and other pollinators enjoying the kale we leave to flower each year

The art of producing food is marvellous and tough, and on sunny days it is a privilege.

We talk about food all the time here, we grow it, we sow the seeds, we watch the plants grow, we fertilise the soil, we control the weeds and hope we have the right mix to ensure the plants grow healthy and pest free.

We spend the time in between managing the crops, maintaining the land, planting trees, growing hedging, sowing wildflowers for the bees, harnessing the power of the sun, these are all things we do.

We see first-hand the connection between the fresh produce and the cooked food on our plate. We can see how the process of growing healthy food from healthy soil creates local employment and impacts on our locality positively. Sustainable agriculture is good for all and it benefits the environment immeasurably.

Natures’ pest control – a healthy balance on predators and prey naturally occurs on organic farms

We see more bees, and flies, and insects on our farm and we feel there is a balance as we rarely see an out-of-control pest issue. We see more birds, and wild life, we see the land thrive, just this week I saw a giant hare saunter past one of our polytunnels.

Not only that, but organic food is so much better for us, of course it hasn’t been sprayed and so is free of harmful chemicals, but it is also just better nutritionally.

Weed burning rather than spraying chemicals before we plant out this years’ crops

A comprehensive study carried out by David Thomas has demonstrated a remarkable decrease in mineral content in fresh produce over 50 years, comparing food grown in 1941 to food grown in 1991. To the extent that today you would need to eat 6 apples to get the same nutritional value you got in 1941 from eating 5 apples. In some cases mineral levels have dropped by as much as 70%.  

The use of highly soluble fertilisers, pesticides and herbicides and the intensive production of food has led to land that is lifeless and food that is less healthy and less nutritionally dense, this reflects the remarkable connection between our food and the health of our soil. 

There is no way we could know this, as a population we are in danger of losing our connection with the land and our food. This is not our fault, the food system that is championed by supermarkets and giant food producers has made it this way. 

Imagine though if we could see the impact of our positive choices, if we could somehow rekindle that connection with our food? Over the past year it seems we have been remaking that connection.

We are reconnecting with our food by cooking and touching and smelling and seeing how our food is grown. We are redeveloping that connection with nature and this is something we can pass onto our children, we can show them that there is a great, fun and fantastically positive way to live and eat. Although from what I have seen recently it is the children who are teaching us!

Kenneth

Sustainable Growth

by Kenneth Keavey

During the week I had a very big decision to make and as with all big decisions it is never black and white. It may seem as you look in from the outside that it is, but rarely when looking in from the outside does one see the whole picture. But having a vision and idea of what is important can help make those decisions a little easier. 

We have spent 15 years this May creating a business from nothing. The team and the people who have come and gone over the years have worked hard, and there is no question in my mind that Green Earth Organics would not be where it is today if it wasn’t for these people, the long hours and hard work.

The farm and business have grown a lot over the last 15 years, and we are proud to say that a culture of empathy and respect has also grown. There will always be times when we do not get it right (and no doubt there has been plenty of them, more often than not some would say), but the intention of the business is genuine and pointing in the right direction.

The idea of environmental preservation and respect for our fellow human being has always been right at the heart of what matters here. This can sometimes get stretched when you are faced with the harsh financial pressure of the world of business, and it is true that out in this world the bottom line is all that counts. 

We would be forgiven then for thinking that profit and the bottom line is all that matters. But we would be wrong because therein lies the seeds of greed. It is this thinking that has landed the planet in the precarious situation it is currently in.   

And yet, it would be extremely naive to think that profit does not matter and that it is all about picking wild-flowers and lying in the long grass. Simply put, without a healthy, profitable business our little community would not exist.

I know, as does anybody who has ran a business (or a household for that matter), that there is constant pressure to succeed and deliver and that at times there can be intense financial pressure. But there can also be times of remarkable reward in feeling satisfied of a job well done or having done your best despite the odds.

Green Earth Organics was born out of the need to do right in the world and love for the land and our vision is pretty simple:

“Using food as a force for positive change by putting the well-being of our environment at the centre of every decision we make.  We believe that producing food with respect for nature and for the multitude of creatures we share this planet with is the only way to farm. We believe that we can do this by providing an alternative to the mainstream, by growing and providing healthy sustainable food, by conducting our business in an ethical and sustainable way, with respect for all at its heart.”

We could not do any of this if it were not for your support.

Thank you!

Kenneth

PS We have some amazing, exciting changes to tell you about.  We have listened to what you said and have reduced our minimum spend to €30, we have also added FREE delivery for all orders over €100 always – so stock up on your organic groceries with us and get everything you need delivered to your door in one, efficient delivery. Finally, you will see our website has changed and now you can create a regular repeat order and never forget to order again!

A Fresh Start

by Kenneth Keavey

Every year it happens, we are waiting and waiting and then bang out of the blue it all starts again. I guess life is like that sometimes, we push and we shove and want to change things, and then when we finally just accept the ways things are (often because what we were doing was making no difference anyway) and least expect it things fall into place.

So it was this morning with my first farm walk in two weeks. We have been struggling with rain and frost and snow for the past two months, and then this morning bright sunshine, singing birds, and growth were evident all around.

We have been busy planting trees and doing some essential maintenance on the tunnels, thinking we had all the time in the world and now suddenly we do not.  The crops need to have our focus again, they are flying. We are finally restarting kale harvest and leeks, and purple sprouting broccoli.

We need to get back into the fields and that starts today.

The first new kale harvest is an unusual one, as we wait for the regrowth, having carefully nurtured the plants over winter, cleaned them and fed them nothing seems to happen for an eternity and then suddenly there is the new kale.

Nature is very subtle, we are always on the watch for change, and somehow just suddenly it changes without you noticing. Like a seed germinating, one day it is a seed and the next it is a plant is has germinated, just like that, this is the miracle and power of nature. It is the same with the kale regrowing, it just happens when the time is right. Or the birds singing a spring morning chorus they just begin.

I get excited at this time of the year, the start of a new growing season and the challenges and opportunities it brings fill me with hope for the year.

It is a natural cycle and as we emerge from the dark winter months there is a sense, at least on the farm, of a new slate, a fresh start, a chance to begin the journey anew.

Nature is wonderful like that, and up until this period in man’s history it has been stable and consistent. I read this morning that the Gulf Stream which here in Northern Europe we rely on for our stable weather patterns is not in good shape. As a result of climate breakdown the ocean currents that power our climate are in turmoil.

These complex global climate regulation mechanisms are hard to understand I would imagine, but there are clear signs that climate stability all over our one and only beautiful home is being compromised.

I do admit to getting frustrated with the slow pace of change, it doesn’t make sense to me. There is a phenomenal opportunity now to take the risk and invest in Green Energy, to cut consumption and do so much more. We as a small farm have done it, and we as a small country can do it.

But maybe it is like the kale regrowing or the seed germinating, you can’t force the seed to grow faster or the kale to appear faster, but all of a sudden without even noticing it has changed.

Maybe that is happening now too with movement to cut consumption, power our lives with green energy, moving to more plant based diets, all these things are happening.

You are causing change by supporting us and as always we could not do what we do without you.

Thank you.

Kenneth

Sign up for a fruit and veg box subscription or build your own box. We deliver to every address in Ireland! Head to www.greenearthorganics.ie to place your order. Thank you.

A New, Better Green Revolution

by Kenneth Keavey

Over a century ago the American investigative journalist Alfred Henry Lewis observed that there are only nine meals between humankind and anarchy. 

It is always there, the food on the supermarket shelves. It never runs out, but how tenuous is this link to our perceived food security?

Disruption to food production is a whole different level of vulnerability. Climate change is hitting agriculture hard. The frequency of drought, storms, extremes of temperature, are disrupting the very delicate balance in nature required to grow food.

As with business, in agriculture if you are running a system at maximum capacity it takes very little to upset the balance and cause the system to breakdown.  We are pushing our natural resources, we are concerned with ever more production.  We open-up pristine rain-forest land for massive soya plantations, we attempt to extract higher yields from our current systems. 

We are looking for a second “green revolution” we are looking to technology to help improve yields, to continue with business as normal.   

At the very same time where we require more food to feed a growing population, we are seeing variability in our weather systems never seen before, the hottest five years ever recorded all occurred since 2014.

It is such a privilege to be living during this period of prosperity in our Garden of Eden, should we not be doing everything we can to protect it, not destroy it.

The flow of food from field to fork is taken for granted. A major climatic shift could leave us very swiftly with food scarcity. I don’t know what real hunger feels like, but our ancestors in the 1840’s certainly did.

There is no greater or more urgent need than to deal with man-made climate change now.

Producing different food in more sustainable ways, eating differently, consuming less, using renewable energy there are the changes needed.  A transition starts with pushing the burden for the destruction of our planet back onto the companies that are responsible, oil companies and plastics companies, agribusiness and large-scale food business. These are the companies that now run the planet, they dictate what we do and how we do it.

There is so much we can do, our choices matter and we can start our own “Green revolution”

Kenneth

PS It is ironic that “the Green revolution” in the 1950’s was the term applied to the change in agriculture that embraced artificial fertiliser, consolation of farm land and the use of herbicides and pesticides.

Thank you for joining the new green revolution by supporting our farm over supermarkets. You can set up a convenient veg box subscription by emailing info@greenearthorganics.ie or place specific orders over on our website www.greenearthorganics.ie

Beetroot Chocolate Brownie

by Liz Child

Beetroot in a brownie is nothing new, but it’s still a delicious way to use up those beets in your box – especially if you live in a house of beetrootphobes. Beetroot keeps the brownies extra moist and although you can’t taste them, their earthy sweetness brings an extra quality to the overall flavour that just works really well. My recipe is egg and dairy free and totally adaptable. Leave out the beetroot if you like or replace it with something else. How about some raspberries or cherries? Or some walnuts or hazelnuts? A swirl of peanut butter and some raspberry jam? Let us know over on our community facebook group if you come up with a brownie addition that you’d like to share. Liz x

The recipe illustration from my book which is available to add to your fruit, veg and grocery order here.

Ingredients

Method

Boil about 270g of beetroot (usually around 3 medium sized ones) in plenty of water until cooked through. Then allow the beetroots to cool and slip off their skins using your hands or a small, sharp knife. You should be left with around 250g of cooked beetroot.

Pre-heat your oven to 175C and line a baking dish with baking paper (I use a 25x16cm dish).

Weigh out the dark chocolate and coconut oil into a large pan. 

Gently melt the chocolate and oil together on a low heat.

Whisk your favourite milk (I love creamy oat milk) into the pan and all the dry ingredients – the flour, sugar, cocoa, bicarb and baking powder.

Grate the cooked, peeled beetroot straight into the pan and stir well with a wooden spoon/spatular.

Scrape the batter into the lined baking dish, level it out ensuring you get into the corners of the dish, then bake it for 30 minutes or so until it is cracked on top but still has a slight wobble.

Allow the brownie to cool & firm up in the dish to make it easier to slice, you can even chill it in the fridge overnight.

Then carefully move it onto a chopping board, slice it into portions and enjoy!

Here’s a video of the process if you’d like to watch how I do it.

4 Ways With… January King Cabbage

by Liz Child

A cabbage can be a tricky beast to use up and we get asked for cabbage recipes all the time over on our community facebook group. If you are stuck on what to do with the cabbage in your box this week, then this is the video for you. Although I used a beautiful January King from my weekly subscription box, of course the recipes can also be applied to a savoy cabbage.

These are just four of the many ways that I use up a cabbage regularly. Please share your favourite cabbage recipes with us and other readers in the comments. There can never be too many cabbage recipe ideas…especially at this time of year! Liz x

Cabbage Rolls (serves 4)

  • 8-10 outer leaves of the cabbage
  • 1 mug or so of leftover cooked short grain brown rice (or cook fresh. Simply measure 1/2 a mug of rice into a pot, add 1 mug of water and bring to the boil with the lid on, then turn down and simmer until the rice has absorbed all the liquid)
  • 10 minced mushrooms sautéed with garlic, salt and pepper
  • a tin of kidney beans, drained, rinsed and squished
  • a pot of simple tomato sauce (a sliced onion and 2 cloves of diced garlic fried in a little olive oil, simmered with a tin of chopped tomatoes, a little water, salt, pepper and a tbsp of dried dill)

Rinse your cabbage well and remove as many outer leaves as you can. I try to get 8-10 to feed the four of us.

Use a rolling pin to roll out and flatten the chunky stem that runs up the middle of each leaf.

Mix together the mushrooms, rice and kidney beans. Taste and adjust the seasoning if needed.

Then neatly roll up a couple of tbsp of the filling into each each cabbage leaf and tuck them snuggly into the sauce. They should be sealed side down so that they don’t unravel in the sauce. See video above for how to do that.

Put the lid on the dish and roast it in the oven for 30-40 minutes or until the cabbage leaves are soft and the sauce is bubbling.

Serve with tangy natural yoghurt, pepper, more dill and a slice of sourdough bread.

Cabbage & Apple (serves 4 as a side)

  • 1 sliced apple
  • shredded 1/4 of a cabbage
  • salt and pepper to taste
  • 1 tbsp butter or vegetable oil
  • a small glass of cider/white wine/apple juice (or a tbsp vinegar and a glass of water)

Heat up the sliced apple with the butter/oil while you shred the cabbage.

Add the shredded cabbage and season it with salt and pepper. Let it cook down for a little while.

Once it starts to sizzle, add your liquid (cider/wine/apple juice/vinegar-water) and give it a good stir.

Pop the lid on the pot and let the cabbage and apple gently braise and soften for 10 minutes or so. This is a perfect side to a Sunday roast or with mashed potato, veggie sausages and wholegrain mustard!

Cabbage ‘Slaw (serves 4)

Mix the carrot and cabbage in a large bowl with the dressing.

Top with the nuts, seeds, chilli and spring onion.

Serve rolled up in soaked rice paper wrappers for crunchy, raw spring rolls. Or just eat it as it is or with some of our Thai rice noodles for a fresh and crunchy, zingy salad.

Cabbage & Coconut Curry (serves 4 as a side)

Make a tarka first by frying the cumin, mustards seeds, chilli, garlic and curry leaves in hot vegetable oil until very fragrant.

Add the sliced cabbage and season it with salt and pepper. Then add the ground ginger and turmeric and stir to coat the cabbage in the spices.

Add the juice of 1/2 a lime and a tin of coconut milk and simmer until the cabbage is cooked through but still a bit crunchy.

Serve as a side to other curries and rice. Or make it the main event and bulk it out by adding cooked potatoes and a drained and rinsed tin of chickpeas.

A Glimpse into our World

by Kenneth Keavey

“Knock knock open wide, knock knock anymore, come with me through the magic door” do you recognise this? I thought I would bring you through the magic door of this last week on our farm. 

Frozen kale and purple sprouting broccoli, frozen cabbage and sprouts, frozen swedes and beets and leeks, frozen ground with parsnips and carrots, lettuce and spinach in our tunnels frozen, luckily, all survived but harvest was impossible. We had anticipated poor weather conditions in January and had prepared by bulk harvesting many of the more stable crops, like swede, parsnips, beetroot and carrots and we were lucky to get some greens harvested before Monday as all work on the farm came to a halt on Monday. We had also taken the pre-emptive step of getting all our other supplies in before the 1st because of Brexit. All of this did not prepare us for week 1 of 2021. It has been a challenging week, we have been insanely busy for many reasons, the lock down contributing its part and we have struggled. 

Normally you will never hear of any of the behind-the-scenes stuff that goes into getting your boxes onto your doorstep, and rightly so. This week though, I thought it only right to give you a glimpse into our world. This week getting organic produce has been difficult, one of our main Irish organic farm suppliers cancelled two very large orders due to pressure from supermarkets to get produce out because of the lockdown, our Irish mushroom supplier could only give us half of our normal order. A supplier we work very closely with in Spain cancelled all their key produce, their organic farmers were also struggling with an intensely and unusual cold spell that had brought production to a rapid end.

The icing on the cake was Brexit which has meant further delays and requirements for extra paperwork and customs checks. There has been the behind the scenes scrabbling to get produce, the delays of pallets arriving, the poor-quality produce that has to be graded by hand because of frost damage, the long conversations, the hundreds of phone calls, all remains hidden. The turmoil of the crazy packing, the days have been exceptionally long, and it takes two shifts, the first one starting at 5am and the final one leaving at 10.30pm most days to get your boxes out the door. The temperature in the packing shed has been close to zero on most days and the packers have put in a phenomenal effort.

The frozen tractors that won’t start in the mornings, the fleeces that need to be added to the crops to keep the produce from freezing, the numb fingers and the layers upon layers of clothes that are worn to maintain a modicum of normal body temperature – these are the things you will not usually hear about. The crazy amount of administration and the long hours of the admin team and the tireless work of the drivers who are putting in long, long days in treacherous driving conditions to get the boxes onto your doorsteps.

Usually, the result is the same, the boxes go out, they get dropped to your door on time with what you expect. This week was a little different for some of you and for that I apologise. There have been delays, contents in boxes have been changed, and some items were not available to send to you.

Next week will be better. We are grateful as always to be of service and to have the business when many don’t. We know we are lucky and most of all we are thankful for your understanding, patience and continuing good will and custom.

Kenneth

PS. Ordering early or setting up a weekly subscription helps us a lot so please get next weeks orders in here or email us to set up a subscription (for Dublin and Wicklow addresses email dublin@greenearthorganics.ie, for everyone else email info@greenearthorganics.ie and our friendly team will call you back and get you set up).

All of our set boxes are plastic free and much of our grocery list is too.

Jerk Jackfruit with Red Beans & Rice

by Liz Child

I always keep a kitchen cupboard stocked with tins of beans, tomatoes, coconut milk and jackfruit. Having a repertoire of store-cupboard suppers is very useful when you are subscribed to a veg box delivery. Depending on what’s going on each week, sometimes I have a bit of fresh fruit and veg leftover when the new, weekly box arrives and sometimes I need to make a store-cupboard supper or two before it arrives and that’s totally fine! Especially with the range of brilliant, organic groceries at Green Earth Organics. What a luxury to be able to eat fresh, organic vegetables most days, and organic store-cupboard ingredients on other days!

Here’s one of our current store-cupboard staples, a spicy, Jamaican inspired jerk stew with the most delicious coconutty red beans and rice!

As always, please share your photos of your version of the recipe with our friendly community Facebook group. We love to see our recipes leave the blog! Liz x

Ingredients for the rice

Method

Put the rice, coconut milk and drained tin of beans into a small pot. Add the onion wedge and whole cloves and a pinch of salt. Add a mug of water then stir briefly to combine.

Bring the rice pot to the boil with the lid on, then immediately as it comes to the boil, turn the heat down to the lowest setting, leave the lid on, do not stir, and allow the rice to gently simmer and absorb all the liquid in the pot.

For white rice this only takes about 15-20 minutes, brown rice takes double that time. So if you are using brown rice, get it assembled and on to boil first, if you are using white rice, get the stew on first then the rice.

Ingredients for the stew

  • 1 tbsp of vegetable oil
  • the rest of that onion – diced
  • 4 sticks of celery – diced
  • 1 red pepper – diced (optional – can switch with seasonal veg)
  • 4 carrots – diced
  • jerk seasoning – see below to make your own (about 4 tbsp)
  • scotch bonnet chilli (optional)
  • 2 tins of young jackfruit (drained)
  • 1 tin of chopped tomatoes
  • salt & pepper to taste

Method

Sauté the onion, celery, pepper and carrot in a large pot with the vegetable oil. Once it starts to soften and colour, add the jerk seasoning and stir to coat the vegetables and toast the spices.

Add the jackfruit pieces, break them up as you add them to the pot, then season with salt and pepper.

Add the tin of chopped tomatoes, 2/3rds fill the tin with water and swirl that out into the pot too. If you like it spicy, you can drop in a whole scotch bonnet chilli or two at this stage too.

Give the stew a stir and pop the lid on and allow it to simmer while the rice cooks. Remove the lid and give it a stir every now and then to make sure it’s not sticking on the bottom.

Serve with wilted dark leafy greens or with wedges of roast squash like I have done in the video above.

Ingredients for jerk seasoning – mix together in a jar

  • 2 tsp ground cinnamon
  • 2 tsp ground black pepper
  • 6 tsp dried thyme
  • 4 tsp ground allspice (or mixed spice if you can’t find allspice)
  • 6 tsp ground cayenne pepper
  • 2 tsp ground nutmeg
  • 2 tsp ground ginger
  • 4 tsp garlic powder
  • 6 tsp smoked paprika

Vegetable Values

by Kenneth Keavey

What do you think about a major supermarket sending 12 pallets of pineapples (nearly 12,000 pineapples) to waste because they had some blemishes, where is the right in that?

Thankfully, charities such as Food Cloud exist and they stepped in to rectify the situation in this case. If they did not exist where would this food go then?

Fresh food is so devalued by supermarkets, it makes me want to cry! It does not benefit the consumer, we think it does but ultimately it does not. How can a supermarket sell onions for 49c? It is not possible to grow a kilo of onions for 49c.

It is the retailers whether it be Tesco or Amazon that hold the keys to the kingdom, they set the prices, they hold all the power, and we the consumer give it to them. They only care about the bottom line driven by profit. But when the damage is done, when the soil will no longer produce the food, what good will all the money be then?

Did you know that supermarket buying practices force the last few cents from the farmer? New supermarket buyers get targets to improve margins, they go straight to the farmer and demand better discounts. Is it really any wonder that young farmers might be disillusioned with the trade? There is a strike next week by farm workers in Spain demanding fairer working conditions and wages, all of this is driven by our cheap food system.

This practice of selling produce below its value, once unthinkable, makes cheap fresh food acceptable in the eyes of the consumers, and how would we be expected to think otherwise? It is everywhere we look, it has effectively been normalised.

On our farm this year we produced just short of a quarter of a million-euro worth of produce. We broke even, and that is with the farm team working flat out, and having crops grow well, it was a good year. If we had to sell all our produce at supermarket prices, we would have been gone a long time ago, so would the jobs and the people.

Imagine, instead of a race to the bottom, a system that allows for investment in the farms, in the people on the farms, in the biodiversity. A system that does not allow 12 pallets to be dumped because of a blemish on a few pieces, that does not require workers to strike for fair working conditions.

All we need, is to say “no more” to loss leading fresh produce.

I do feel a little better now for getting that off my chest and thank you for listening.

Thank you for your support, thank you for buying our produce, thank you for supporting local jobs, thank you for supporting local food production, thank you for supporting sustainable food production and thank you for sticking with us all year.

You make our farm possible.

Have a magical and safe Christmas.

Kenneth

Learning from the Past

by Kenneth Keavey
Simone, our fantastic photographer, doing daily rounds on the farm snapped this lovely robin on our kale this week.

So much has changed in one generation.

I had the good fortune during the week to be brought on a trip back in time, back 80 years! A while back a very kind customer took the time to send me a paper clipping from 1939 featuring an article on seasonal vegetables.

Imagine food produced without artificial fertilisers, without toxic chemicals, not wrapped in plastic, produced locally. Our ancestors did not contribute to the mass of plastic pollution choking our planet. Plastic didn’t exist. My grand dad would have grown his own veggies, and if he didn’t grow it, he would have bought them in the local market or in a green grocer. Supermarkets didn’t exist back then. There was no such thing as Roundup the food was clean. Fresh produce was highly valued, it was not discounted, loss leading was not a thing.

Today we live in a world of, ‘everything and anything all the time’. It is amazing to have such choice, but there is a cost, a cost hidden behind the plastic: the chemicals, the exploitation of workers, the clearing of rainforests, the destruction of habitats, the pollution of our oceans. The list goes on. Supermarkets have played a massive part in this, but they are serving a need driven by us their customers.

Life seemed much simpler in my grandad’s day, life was certainly tougher, food was scarce at times, but the food was clean, healthy and did not leave a trail of pollution and destruction behind. We don’t need to return to a land of scarcity, but maybe a mindset change to see value in fresh food is required it is after all the building blocks that we put into our bodies every single day.

A particularly good quote that I enjoyed :

“The majority of people, unfortunately, are much too disinterested in their need for vegetables and salads to take serious steps to obtain the best value for money” “Fresh green or root vegetables….should be the staple part of every family dinner”

Being out in the rain and wind, harvesting leeks and pulling parsnips, is no fun, and it takes a certain calibre of person to persist with this work well into the winter. But this is seasonal food, this is the reality of local food production. The smell of freshly harvested parsnips, is quite frankly amazing, covered in muck they feel alive and real and you get the feeling that just by holding them in your hand you are doing something positive for the planet!

Producing good clean food, while respecting the ground beneath our feet that gives us so much deserves to be valued. Because if we don’t value and respect the earth, then there will not be much left for the next generation to enjoy. I think food production has such potential to change our lives, to change the way we eat, to change how we work, to change our world.

Here’s to learning from the past!

Kenneth

PS All our fixed boxes are plastic free and that includes our Christmas boxes * and have been since 2018!

*The Mossfield IRISH organic cheese in the bumper box is wrapped in a plastic film.