5 Food Waste Tips

by Liz Child
At the farm in Galway, our rescue pigs George and Florence enjoy any graded out or unsold vegetables from the packing shed.

When we think of food waste, throwing out a wobbly carrot or a bruised apple, we usually just think of it as a waste of a few cents. But food waste is actually one of the largest contributors to climate change. Growing, processing and transporting food uses significant resources, so if food is wasted then those resources are wasted too. It is estimated that globally, around 1.4 billion hectares of land is used to grow food which is then wasted. That’s a lot of land that could be returned to the wild and a lot of wasted food emitting methane as it rots.

If food waste was a country, it would be the 3rd biggest emitter of greenhouse gases in the world. Food waste occurs at every level of the food supply chain:

  • On farms, whole crops can be rejected by supermarkets due to size, shape or cost.
  • In processing centres food waste is common, if something gets mislabelled it’s cheaper to just throw it all away rather than relabel.
  • At distribution centres, whole palettes of perfectly good food can be thrown away because of a spill.
  • Supermarkets continue to be hugely wasteful with food by deliberately over ordering to keep shelves looking fully stocked. A well packed shelf encourages consumers to buy.
  • We consumers are actually the worst offenders. Households generate more than half of all food waste in the EU.

We can’t control the wasteful decisions made by supermarkets but we can control our household food waste and our buying decisions. Skipping the wasteful middle man (supermarkets) and buying directly from farmers goes a long way to cutting your food waste. Make it easy by setting up a repeat order with us today. But there is more we can do in our homes. We’ve boiled down 5 ways to avoid food waste below. Hope you find it useful!

1. Plan & Prepare

  • Write a menu for the week before shopping and only buy what you need. Or if you get a weekly veg box delivered then write a menu as you unpack the box and stick it on your fridge.
  • Plan to use up delicate ingredients with a shorter shelf life first. Things like salads, herbs and greens first, save the hardier root vegetables for later in the week.
  • Before you buy even more fresh food, shop from your own fridge, freezer and pantry. How many more meals can you make with what you already have?
  • If you know you don’t have much time for cooking, spend some time meal prepping:
  • Cook batches of soups/stews/bakes, freeze them in portions to be taken out when you need them.
  • Make yourself a sort of ‘fridge buffet’ which you can dip into for lunches – separate boxes of cooked grains, roasted veg, dips, dressings – for food safety, only do 3 days worth at a time.
  • Pre-wash and chop all the veg you need for your menu so that when you come to cook it’s much quicker. But be careful doing this kind of prep as chopped veg doesn’t last as long as whole. Only do this 3 days in advance maximum.

2. Storage

  • Learn how best to store different fruits, herbs and vegetables so that they stay fresh longer. 
  • Should they be in the fridge or in a dark cupboard or a fruit bowl? Do they need to be in water to stay fresh longer? Are they better in or out of their packaging? Is it better to store them muddy or clean?
  • Always rotate! Put new ingredients behind older ones and use up the old ingredients first.
  • If you don’t eat a lot of bread, store sliced bread in the freezer and just take out a few slices at a time when you need it.

3. Eat ‘Root to Shoot’

  • Think to yourself, ‘does this really need to be peeled?’. Probably not. Especially if you are using our organic produce. Also, by not peeling you get the maximum nutrition and fibre out of the veg.
  • Question which parts of the vegetables you are discarding. Cauliflower and broccoli leaves and stalks are all edible and delicious. Carrot tops are a brilliant parsley-like herb substitute. Beetroot leaves can be eaten like chard. Mushroom stalks are edible. The core of cabbages can be finely sliced and added to stir fries. The dark green tops of leeks and spring onions are edible…
  • Any clean peelings and offcuts you do have can be collected in a box in the freezer. When you have enough to fill your largest pot, you can simmer them in water to make a tasty and nutritious stock.

4. Love Your Leftovers 

  • Have a strict rule that any leftovers from dinner must be eaten for lunch the next day (or frozen for another meal).
  • Find imaginative ways to repurpose your leftovers into another meal. Can it be turned into a soup or a curry or a pasta sauce? Can it be baked into a pie or a frittata? Would it be nice in a wrap or a sandwich? Can it be bulked out with some more fresh veg and simply eaten again?
  • Make croutons or breadcrumbs with stale bread or the bread ends you would otherwise throw out.

5. Preserve Any Excess

  • If you have a glut of a certain fruit or vegetable, find out the best way to preserve it:
  • Make chutney, jam or pickles? There are endless recipes online for inventive ways to make delicious jars of tangy chutneys and pickles and sweet jams. 
  • Lacto-ferment? Using just salt and a little know-how, transform your unused cabbages into sauerkraut or kimchi or your cucumber into sour dills. Any vegetable can be fermented. 
  • Freeze? Find out the best way to freeze your excess. Does it need blanching first?
  • Dry? Use a low oven or a dehydrator to dry out excess fruit or veg. Then rehydrate it when you need it (garlic, mushrooms, carrot slices…), eat it dry as a snack (apple rings, mango, kale crisps…) or blitz into powder and make your own bouillon (celery, onion, garlic, carrot, herbs, mushrooms…).

An Apple a Day Keeps the Doctor Away

by Kenneth Keavey

I was delighted to welcome Sean Owens and Callum Patrick Swift to our farm yesterday, two amazing and inspiring individuals, who had driven from Dublin to have a podcast chat about the planet, food and all sorts of other things. I believe our little interview will be on their podcast “climate conversations”  soon, give them a listen, I will keep you posted when it is available. 

They are both environmentalists, but with a twist.

They are doctors and both are members of “IRISH Doctors for the Environment” and “Plant Based Doctors”. Their focus is on caring for patients and people but weaving in care of the environment into their practice also. This is forward thinking, the kind of thinking our planet desperately needs, and gives me hope for the future.

I was, I have to say awe struck as Callum asked if he could use our electric charge point for his electric van which was identical to our electric van that we use to delivery some of our veggies in, how cool was that!

Both are advocates for eating more plant-based foods, the old idiom I used the other day is really true I guess: “no doctor will ever tell you to eat less vegetables”, and as Callum pointed out the 5 a day advice has pretty much been relegated to the back seat now; the current thinking is: eat as much vegetables as you possibly can.

We had an interesting and fun chat; it is I guess easy to speak to the converted, but it was also liberating to be able to talk freely about things that are clearly really important to the two lads and to all of us here on the farm too.

Sean spoke about eating the rainbow and how incorporating an array of different coloured vegetables into our daily eating regime is so good for our health. I think we all agreed that the best way to improve our health is to take small changes and make them a habit. 

We had a wander around the farm, sampled a sea of green kale, and of course went to scratch George and Florence’s belly’s. Funny how our two rescue pigs never object to having their backs scratched.

I took away from our conversation that our mission to grow the most amazing local organic plants here in Galway and deliver them (along with all the other very best healthy food around) to homes all over the country is indeed the right thing to be doing.

So, lads thanks for a decent shot in the arm of much appreciated encouragement.

I think neither of the two fellas would have a problem with the saying. “An apple a day keeps the doctor away”. In fact, as they said themselves, current thinking is moving towards preventing people going to hospitals and for that to happen, we all need to focus more on what we eat and on our health way before there is a problem. 

Thanks

Kenneth

Do Small Changes Make a Difference?

by Kenneth Keavey

When I was younger, I believed that by convincing my parents to recycle glass bottles and joining Green Peace that we would make a difference, I was utterly convinced, I never doubted it for a second, I knew the planet was precious and that our changes made a difference.

All young children have a connection with nature and they believe they can do anything, what happens as we grow up? Why do we lose that sense of value for the natural world that we had as children? 

When we started the farm, I believed growing sustainable food would change the planet, and that all we needed was a tractor, some seeds and we would have a successful farm. 

At times on this journey, there has been disillusionment, pressure and stress, the fighting to do the right thing when it seemed it was all going against us. But ultimately, we stayed the course and stuck to our principles. 

I am not sure how long it normally takes, but it took (and continues to take) a long time to realise that no one change in isolation changes anything. Real change and success is built on lots and lots of little things done consistently over time.

This is as true for building a new habit as it is for fixing the planet.

So maybe one by one and little by little all our changes taken together can effect real change. Maybe your choice to plant a tree, to avoid weed killer, or to tell your kids about biodiversity and educate them in the beauty and preciousness of nature contribute to real positive change.

By buying from us you are effecting real change, you are choosing a different way to eat and are supporting serious changes behind the scenes. You are supporting your health, and the planet, sustainable food production and a new system of growing and selling food.

Your choice to support us means you are one of a community that are choosing a new and better way to eat, you are supporting farming and food for a better planet.

Does it matter? Does it matter that you support a zero-waste circular economy, a sustainable means of growing food and a better food future, does that matter?

Well in my book that does matter it matters a lot.

“Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has.”
― Margaret Mead 

Thank you for your support.

Kenneth

PS We deliver nationwide, explore our range here.

Less is More

by Kenneth Keavey

Fuelled by the supermarket model of loss leaders and fresh produce devaluation, cheap food has a lot to answer for. When food is cheap those who deserve respect do not get it, from the farmers to the planet to you the consumer. 

We produce high quality food, food that is safe, that tastes like our grandparents remember food tasting, and is a big part of the solution to the appalling state of our planet. 

When it comes to agriculture we can do so much more, there are so many simple opportunities to make a difference. Food can be a large part of the solution rather than a big part of the problem. Because solutions are necessary and urgently so.

A few years back on my way to the ploughing championships a strange creature running in a field caught my attention. I stopped the van to catch a better glimpse and right there amidst a herd of cows was an ostrich! Ostrich farming was once a viable enterprise here in Ireland, and if that is possible then surely anything is. 

This was September 2018 and a day later the event was cancelled because of storm damage. Just 12 months earlier hurricane Ophelia hit Ireland and 6 months later the “beast from the East” caused widespread disruption and empty supermarket shelves. Three months after the snow we had an intense drought that caused us to lose crops.  Three intense major climate related events in less than a year, this is a taster of what may be to come if action is not taken right now on man made greenhouse gas emissions.

Are we waking up?  Are leaders and businesses wide awake to what is happening because they need to be. The days of acting like ostriches are over. We need change now. We need to reduce our material consumption immediately. We need to decarbonise our whole energy system.  We need to eat less meat; our whole agriculture ecosystem needs to change.

I get frustrated by the slow progress on reducing emissions, I know frustration will not help. I get angry with the seeming lack of urgent concern of those in power. I also understand that even though reducing emissions seems simple it is not, it is a complex global problem. 

It is a sad fact we as a civilisation are still intensely reliant on fossil fuels, but there has never been a better time for transitioning to a clean zero carbon future. It will not be easy, but it is infinitely doable and well within our grasp.

Our new electric van is partly powered by solar panels on our packing shed roof, pure clean energy and we use it for delivery, it is possible.

I would like to say that I have a deep stirring of positivity as we head into winter, both for the farm and for the planet. I want to believe that we may be turning a corner and for the first-time people everywhere are rising to the challenge but are our leaders? Are our businesses doing what is necessary? Of this I am not so sure.

Will ours be the generation that will see an end to climate change? I want to believe it will be.

Thank you for your continued support!

Kenneth

Get sustainable shopping delivered to your door here.

Our Food Shouldn’t be Scary!

by Kenneth Keavey

Our organic farm is situated is in rural Ireland and it is beautiful in its own way. It’s vibrancy is defined by a myriad of greens, that supports an amazing array of biodiversity.
 
Over the last couple of months have you noticed fields with the now all too familiar bright iridescent yellow of dead vegetation?
 
These fields are yellow because multinational global corporations have forced their tendrils into every aspect of our food system and they do not have the good of you or I or nature at the heart of their operations.
 
These companies make it their business to ensure their profits grow whatever the expense even if the cost is our health and the health of our planet. These yellow fields represent what we are told is best practice by advisers. This is complete rubbish, it is anything but best practice.

Over the last couple of months, I had forgotten how grounding growing food is. On a sunny day walking through the crops, you feel alive.  It’s the vibrancy of nature that recharge us, don’t we have a duty to protect this fragile system of life?
 
Using chemicals to fight nature will never work. In the short term it may give a temporary reprieve from a certain disease or pest, but that pest will come back stronger and more resistant next time. It is in a way a self-perpetuating industry.

I spent a good percentage of my early life studying and working with chemistry and I am thankful for the many benefits modern science makes possible, but synthetic toxic chemicals have no place in our food chain, end of story.
 
The active ingredient in Roundup: glyphosate is the most widely used herbicide in human history, nearly 10 billion kg have been used globally.  It is a probable-carcinogen and it now contaminates most non-organic food stuffs. It has caused the dead yellow fields that you may have seen.  The pinnacle of this madness is the application of this chemical to wheat crops right before they are harvested to be ground to make flour. It stays in the flour that is used to make our bread.
 
This invisible cocktail of chemicals in and on conventional food is not good for our health.  It damages our health and does untold damage to nature and biodiversity.

Organic agriculture is much more than saying no to the use of chemicals, it represents a holistic approach to working with nature, to our land and to our food. It means taking care of the soil and the land and it means producing food that tastes fresh and good and crucially is safe and good for our health and for the environment.
 
If we want to have a resilient agricultural landscape for future generations to enjoy, that can withstand the pressures of climate change, then conventional chemical wisdom is not the way.
 
Here’s to fresh organic food.
Kenneth

Look after yourself and your loved ones with organic food. We deliver to every address in Ireland and Northern Ireland. Place your order here.

I Am Angry

by Kenneth Keavey

Have you ever felt you just do not fit in, you seem to be going against the grain, that you are different?

This thought struck me as I spotted a lonely white cabbage amidst a sea of black kale today.  Not too dissimilar to ourselves I thought, an outsider, not quite in the right place, definitely not fitting in, being different and not really caring what others think.

Of course, the cabbage is just being a cabbage (and probably not thinking a whole lot about anything, it would be wrong of me to suggest otherwise!), but it started me thinking.  

I continued on my crop walk through the fields and I spotted the most amazing intricate display of spider’s webs on one of our kale plants, it seemed that nature was vibrating and shouting look, look at me I’m doing my thing and I am beautiful.

Nature just works. And we have so little idea of how this amazing and complex interwoven web of life works.  All of the natural world links together and works, it just does, and it is truly amazing. Nothing is forced, it all flows, a natural cycle of life and death, always moving always flowing.

Who are we to impose our will and ideas on this beautiful planet without due consideration for all that we share it with? Who are we to extract all that we can by processes that are clearly exploitive, driven by profit? The price is simply too great and is not acceptable.

When will we realise that our habit of constant and increasing consumption are doing irrevocable damage? That our actions are taking away something beautiful, something we all need to be sane in an increasing insane world and only when it is gone will we notice and then sadly it will be too late.

Some days I get so angry, and I am past caring what people think (I guess age brings certain benefits.) But I am angry, and you too have a right to be angry too with the way we as human beings exploit this gentle and strong and beautiful energy that is our Earth.

We cannot compromise in our decisions, and to an extent this is why, even though I am inextricably linked to the world of business, I don’t have to like it.  Practising mindful, conscious, ethical business in a world that is driven by excessive consumption and low prices is difficult, but it is possible, and we do it. 

We have always committed to growing food in the most sustainable manner possible and only sourcing food from the most sustainable suppliers and paying them fairly.  We have always maintained that this is the only way to farm and to do business.

Like the cabbage in the field of kale we are most definitely outsiders, most definitely the underdog. We have a long way to go, we don’t always get it right, we struggle with the challenges but every day we try a little harder and face the challenges and pain head on.

So, for the sake of our planet let’s get a little angry together and make some changes.

Thanks for joining our movement, let us be the channel for your energy.

Kenneth

Let us deliver sustainably grown and sourced fruits, vegetables and groceries to your door if you feel angry too.

There’s No Planet B

by Kenneth Keavey

Our story this year has many parts to it. The planning and advice, the hard work and organisation of the farm team. The fertility and soil management, the weather and the birds and the bees have all played their part.

Our amazing team of packers, rising each morning sometimes at 4am to get to work at 5am to start packing your orders. Finally, having you our customers willing to supporting our farm and a whole bunch of good luck has got us through to another autumn, my 17th year growing vegetables and our 15th year in business.

Growing vegetables commercially is a tough endeavour and in the stony wet land of the West of Ireland it is particularly challenging.  

The skill and art of growing our food is so important and we need to preserve this knowledge. It is invigorating to see so many small-scale growers embrace sustainable growing.

Yet, many commercial growers are struggling, the work is too hard, the price for their produce is too low, the seasons (due to climate change) are unpredictable, and planning for a market that is ever changing and is sometimes 12 months in the future makes it a precarious undertaking indeed.

As with everything and it is no different in our food system, decisions based purely on financial gain with no regard for our environment are causing devastation to our planet.  

It is much easier for a large supermarket buyer to import cheap produce, grown abroad where labour is inexpensive and where very often the working conditions are poor, and the attention paid to biodiversity is scant than buy more expensive IRISH grown crops.  

I am glad we have you our customers and that we do not need to knock on supermarket doors to sell our produce.

Our harvest is overflowing, now we have parsnips, carrots, swedes, cabbage, leeks, celery, pumpkin, kale and Brussels sprouts, the last of the broccoli and the soon to start purple sprouting broccoli and the first time in 10 years we will have celeriac.

I think you might taste the flavour in your in your boxes, tell us if you do! You will also notice the size of all our crops, the warm September and a soil temperature that is 5C above normal means growth has continued well past when it should have slowed leading to bigger produce. 

The days are closing in now and the weather is wet and it should be cool, but as I write this, we have temperatures here in Galway of 17C and it is 8pm, is this climate change in action right here on our doorstep? 

Our promise is simple, “When you get a box from us you do not need to think about whether you are choosing sustainably, we promise you are”. 

Your support for us means our farm survives and thrives, our people stay in jobs, and we get to mind our little patch of land here in the West of Ireland sustainably.

Thank you

Kenneth

Quick Pickled Romanesco

by Liz Child

Romanesco are the most stunning vegetables. Closely related to cauliflower and broccoli they can be used interchangeably in place of them in recipes. We have an incredible crop of them right now, in fact we have too many! The unseasonably warm autumn has meant our brassicas, which we hoped to harvest in the winter, are ready early! Will you help us prevent food waste by ordering an extra Romanesco or two with your next order? Why not steam and freeze some for a rainy day? Did you know that ensuring your freezer is always full makes it run more efficiently and use less electricity? Or another easy way to preserve the harvest is to make this delicious quick pickle.

This beautiful, pine-tree-like vegetable would be perfect on the Christmas table, and although ‘quick pickles’ don’t last as long as the canned variety, it should be fine for Christmas if you make some in the next few weeks. Just keep your jars in the back of the fridge. Delicious with crackers and cheese or on salads or stew, pickles are often that missing tangy ingredient.

Liz x

Ingredients

  • 1 romanesco, cut into small florets & the stem/core thinly sliced
  • 1 white onion, peeled & sliced
  • 4 garlic cloves, peeled & sliced
  • 1 tbsp each: black pepper, mustard seeds, ground turmeric (or your choice of pickle spices)
  • 600ml apple cider vinegar
  • 600ml water
  • 4 tbsp sugar
  • 4 tbsp salt

Method

  1. Sterilise enough jars to fit your vegetables. You can do this in a number of ways. I simply wash and rinse them then place them in a clean sink and fill up the jars and lids with freshly boiled water from a kettle. Leave to sit for a minute then carefully tip out the water (use oven gloves or a folded tea towel so you don’t burn your hands) and let the jars air dry.
  2. Divide the garlic and spices between the jars then fill up with the Romanesco and onion slices.
  3. Heat the vinegar, water, sugar and salt in a pan until just boiling. Then pour the solution over the vegetables so that they are completely submerged. Make more of the vinegar solution if needed. It all depends on the size of your Romanesco!
  4. Immediately secure the lids on the jars whilst they are still piping hot. Allow to cool on the counter and then place in the fridge. They should be ready to eat in 3 days and will last well for 2 or 3 months.
Add some extra Romanesco to your next order.

Can We Afford Cheap Food?

by Kenneth Keavey

During the week I had the privilege of speaking at a food waste event organised by Concern Ireland.

As children my mum instilled in us an ethos of never wasting food (or anything else for that matter), we were rightly or wrongly always encouraged to finish our dinner.  

To this day she finds it very difficult to stay away from our “waste shelf” in the packing shed. This shelf is where all the worthwhile graded out produce is made available to the packing team to take home.

Up until recently and for many, many years, my mum could be found in there sifting through all the waste produce and salvaging anything that was good enough, then filling her car boot and bringing it all over Galway to people who needed it.

Like my dad’s work ethic, my mum’s need to save the food must have been programmed in her genes!  Their generation was not one that could afford to waste food. Food took up a more sizeable percentage of their disposable income and so had a higher value. In our society today the idea that food is valuable has changed, and unfortunately not for the better. 

Food waste is a major global issue. If it was a country, it would be the third biggest contributor to greenhouse gas emissions!  Food produced on nearly one third of all agricultural land is thrown straight in the bin! 

Here in Ireland, we dump 50% of all the salads we buy and an amazing 25% of all fresh fruit and veg! 

1.3 billion tonnes of food are wasted every year! This is an unimaginable amount, here in Ireland the figure is nearly 1 million tonnes, which contributes 3.6 million tonnes of CO2 to the atmosphere. 

These figures are staggering and bewildering but unfortunately not at all surprising. The cheap food culture engineered over the last five decades and evangelised by supermarkets has meant that we do not as consumers see value in fresh food. We expect it to be cheap. 

We expect it also to be shiny and picture perfect and uniform. Supermarkets actively discriminate against oddly shaped produce, or vegetables that are under or over spec. Our cabbage, the cabbage that you are getting in your boxes this week in a supermarket system would be graded out because they are too big!  

When I think of the land, and the planning and the work and the energy that is involved in bringing a crop to harvest it makes me feel angry and sad that somebody somewhere might consider that because of what a crop looks like it should be wasted. This is a system that has lost its way. 

Our food system is meandering dangerously close to it’s own undoing and as we stare into an uncertain future where climate change is playing a larger and larger part in our ability to grow food, eliminating food waste needs to be a priority. 

My mum’s relentless energy in making sure we as a business kept food waste to a minimum was one small part in a much bigger chain, but she played and continues to play an important part in at least keeping me on the straight and narrow and she never lets me forget that food is just too valuable to waste.

Needless to say, and as always (and I never get tired of saying it) your support for our business means that the issue of food waste will always be at the top of our agenda.

Thanks

Kenneth 

Simple, Real Food

by Kenneth Keavey

Yesterday my daughter Ella went down the fields and harvested a big bunch of kale she wanted to make kale crisps. I was impressed, who am I to stand in the way of a child who wants to voluntarily eat kale, I thought to myself!

Mostly though it is the other way around, often getting our kids to eat more vegetables can be a struggle, why is this? Why isn’t eating an apple, (or indeed kale crisps) instead of a chocolate bar easier? Why is doing the right thing sometimes so difficult? 

Why is our food system not better, healthier, kinder to us and our planet. How did we get ourselves into this crazy retail race to the bottom and how come it is so hard to value and want to eat real food? 

Both questions are linked. I did a stent in a major pharmaceutical company in the US as a research scientist. A friend of mine at the time worked in the food division, occasionally she would bring cookies to lunch for us to try that had been engineered in her lab to within an inch of their lives. Texture, flavour, taste, and crumbliness had all been optimised in the lab to allow just the right amount of sugar fat and salt to hit our taste buds in the right way at the right time to make them irresistible.  

Many of the processed foods including health bars and vitamin drinks that line supermarket shelves are about as healthy as eating spoonful’s of sugar, generally they contain high amounts of processed apple juice or conventional cereal and sugar substitutes. They rely on wonderfully creative science and marketing to make us believe how good for us they are, and of course they taste amazing.

We are sold the idea of free choice, but the reality is that nearly all of the big brands on our shelves are made by 10 giant multinational conglomerates. An industry built on cheap commodity products wrapped and packaged and sold as healthy, driven by profit, derived from a complex unsustainable food chain produces most of our food and it is damaging our health and destroying the planet.

So how is this system fair? How is it that these processed products have taken centre stage and are often seen by us the consumer as a prized food that can be sold for maximum profit? This is the carefully constructed reality we have been fed, it is not our fault it is just the way it.

It is simple, cheap commodity ingredients are processed and packaged to be sold as healthy alternatives to real food, that achieve maximum profit for manufactures and retailers. 

Deciphering what is good for our health and the planet is next to impossible these days. But it doesn’t have to be so complicated. 

There is one extremely straightforward step any one of us can take right now to revolutionise our food choices, the principle is simple: 

“EAT MORE FRESH ORGANIC PRODUCE”

We cannot eat too many vegetables and vegetables in all their guises are good for us. That’s pretty simple right?

So, choosing fresh organic locally grown food and working more fruit and veg into our daily routine is a magnificent way to improve how we feel and our long-term health, not to mention the benefits for the planet. 

So, Ella, go for it, all the kale in the world is yours!

Kenneth

Get a box of real, simple organic food delivered to your door anywhere in Ireland or Northern Ireland here.