Cherry Tomato & Bean Salad w/ Green Cashew Dressing – Serves 4 as a side

by Lou Robbie

Simple summer salads dressed in a punchy dressing tick all the boxes! These Galway grown sweet cherry tomatoes are just delicious and bursting with flavour. The kale is coarse and crunchy and the dressing is fresh, punchy (from the garlic), vibrant and invigorating! #feelthegoodnesss

This is a gorgeous salad to eat solo or add a warm savoury pastry or some sourdough bread and cheese to make it a main meal.

Enjoy!

Lou 🙂

For the dressing

  • 15g fresh kale leaves – finely chopped
  • 12g fresh basil leaves – finely chopped 
  • 80g raw cashews
  • ½ lemon – juice
  • 130ml water
  • 1.5 tablespoons light oil (vegetable or olive)
  • 3 cloves garlic, finely chopped (less if you wish)
  • Pinch salt and pepper 

For the salad

  1. To make the dressing measure the cashews into a bowl and cover with boiling water, set aside to soften for 15 minutes. 
  2. To a blender add the finely chopped kale, basil, chopped garlic, lemon juice, water, oil, salt, pepper. 
  3. Drain the cashews and add them to the blender too. 
  4. Blend until you have a vivid green dressing. 
  5. Taste the dressing, it will be punchy and zingy from the garlic. Add more salt, pepper or lemon juice if it needs it. 
  6. When you’re happy with it, add it to a bowl or jug. 
  7. To make the salad begin by rehydrating the raisins. Add them to a small bowl and cover with boiling water, set aside to soften.
  8. Next, chop the kale into small pieces and add to a mixing bowl. Drizzle over a small amount of oil, add salt and pepper and massage (give it a good squeeze) to soften the leaves, this makes it easier to eat. 
  9. Quarter the tomatoes and add them to a bowl, drizzle a small bit of oil over them, add a small pinch of salt and pepper and toss to coat. 
  10. Drain the can of cannellini beans and the raisins. 
  11. To assemble, add the kale to a large serving plate, scatter over the tomatoes, beans, raisins and dollop the dressing on top. 

Our Children & The Planet

by Kenneth Keavey

Thank you so much to everybody who responded last week to our plea it made a tremendous difference and whilst we won’t ask again, every order you make during the summer makes a massive difference and keeps us going!

I will never forget when myself Jenny and my dad put up our first polytunnel back in 2005. It was a milestone and like a dream come though, I will never forget it. 

We were so proud of ourselves, that was our first season growing food and we tried it all. We were so enthusiastic, we wanted all the plants in that little tunnel, aubergines, tomatoes, peppers, cucumbers. If truth be known there was very little harvest from that tunnel in the first year. We had plants but little enough of the fruits of our labour! Nevertheless, this did not discourage us in any way.

We were on a journey we had closed the door on a different chapter of our lives, lives lived far from the land and with little connection with our food. Certainly, there was always a burning deep desire to do the right thing by the environment and this our mad chance to embrace that vision. 

It was two years later in 2007 that our first child was born and that was a momentous occasion. I do remember many things from that day, but one that I am sure most people do not experience on the birth of their first child was the doorbell ringing (We had a home birth) and a guy that was fixing a fridge on our van wondering if he could talk to me about a problem he was having. I think the noise in the back round ended that conversation swiftly.

Then we watched Hannah grow and at the age of two she was able to go and pick her own tomatoes and cucumbers from the polytunnel. When Ella came along it was clear she was going to be our earth child and she spent more time in those polytunnels than anybody else, I am surprised we had any tomatoes left to harvest for you, our customers. 

In hindsight remembering those moments and appreciating them seems like it was a perfect and ideal life. There was of course plenty of smiles but there was all the other stuff too.  We were guilty of having no time, no money, and no energy, it was truly exhausting, starting a farm, a business and a family at the same time. I would recommend that if you are embarking on this journey that you spread those events out a little!

But we got through. The days when we have had schools on our farm, and you see the amazed face of a child when they pull a carrot from the ground it makes you remember what is important

The journey has certainly left its scars, but it has also allowed a deeper appreciation of what we have, how lucky we are. If nothing else seeing the respect Ella, Joe and Hannah have for the environment is something that I am proud of.  If we achieve nothing else on this journey, we will have achieved something positive.

Our job here is to spread a message that nature and our land are beautiful and precious, and all living things are to be respected. We as a business, a farm and individuals really do have an obligation to take care with our actions.

It is on us all, of course we can all point the finger but what good does that do? We need to take responsibility for our actions and do the right thing, is that easy? Absolutely not. Is it necessary? Completely. Therein I believe lies our greatest hope for our children and all that we share this land with.

Have a fantastic and amazing week and thank you for your continued support.

Kenneth

Potato Hash w/ Roast Romanesco & Crispy Fried Eggs (serves 4)

by Lou Robbie

A brunch dish bursting with goodness and flavour! Roasting veg is very satisfying. A potato hash with added veg made this way is very simple and uncomplicated, any left over veg can be use for dinner the next day #zerofoodwaste. Roasting veg brings out the natural flavour of the vegetable adding sweet and charred notes, made with gorgeous organic Irish grown veg…..well there is nothing better.

This dish was inspired by the Irish Farm Box. Its packed full of seasonal locally grown veg! You can make a version of this all through the seasons adding squash, broccoli, kale, courgettes, beets, carrots or parsnips too……just keep your hot sauce handy!

Lou 🙂

  1. Preheat your oven 180℃.
  2. Prepare 2 large roasting tins with parchment paper or silicone liners. 
  3. Wash the potatoes, give them a scrub until they are clean. 
  4. Chop into cubes roughly the same size, add to a mixing bowl. Sprinkle generously with salt and pepper and a good glug of oil, toss to coat. 
  5. Pour onto a large roasting tin and put into the oven to roast for about 1 hour, check and toss the cubes every 20 minutes. 
  6. While the potatoes are cooking, prepare the veg, you can add the veg to the same mixing bowl. 
  7. Chop the romanesco into bite sized florets and chop the mushrooms into quarters. 
  8. Chop the onions into quarters but break up the layers, bash the garlic cloves with the back of a knife and add to the bowl. Sprinkle it with salt and pepper and coat with a tablespoon or two of oil. Toss to coat and add to the second roasting tin. 
  9. Put it in the oven to roast for about 30 – 40 minutes. Check halfway and give it a toss. 
  10. Finley slice the scallions and keep in a serving bowl. 
  11. Wash the spinach and roughly chop. Keep in a container with damp kitchen paper on top until later. 
  12. The cubed potatoes are ready when they pierce easily with a sharp knife and they look golden brown. The veg will be soft and slightly charred in places. Squeeze out the garlic cloves and serve or discard if you find the flavour too strong, they will have done their job to flavour the veg. 
  13. Fry the eggs to your liking (2 per person) on a frying pan, cook on a medium to high heat for crispy fried eggs. 
  14. Reheat the potatoes on a frying pan along with the veg and at the last minute toss through the chopped spinach. (You could reheat in the oven also and stir through the spinach)
  15. To serve, add the potatoes and veg to a plate or wide bowl, top with 2 fried eggs, sprinkle on the chopped scallions and add your favourite hot sauce. 

This is a delicious dish for breakfast, lunch or dinner! 

This is a Plea

by Kenneth Keavey

It is always with a great sense of irony that we head into July. It is the official end of the hungry gap.  We are catapulted from a frenzy of farming activity and a dearth of harvest in early June to a level of activity bordering on the insane and an overflowing harvest basket. 

July is the time when we have a plentiful harvest, and it is the very same time that many of you our customers break your routine with cooking.  Especially this year it seems that many people are going away on holidays and are taking a well-earned break. 

It is hard to assess our harvest need a year in advance and the last two years we have seen so much volatility, we are not sure what way is up anymore. But plans were made back in November and now we are harvesting the fruits of our labour. 

This summer is proving to be a big challenge; We have so much of our own freshly harvested food right now and we have developed relationships with other local organic farms and now when the time of Irish plenty arrives we find that you our customers are taking a break for all the usual reasons, holidays, not cooking, routines out the window and we understand completely. 

The downturn this summer for us is leaving us with much surplus harvest with nowhere to go but back into the ground. 

This time of every year we also see a large increase in labour costs on the farm. It is a double downturn for us, as our costs go up and our sales go down. Anybody will tell you this is not a good way to run a business.

The initial start of this growing season on our organic farm, seeds, plants, fertiliser (organic), compost, contractors and labour are very high, before you harvest even one bean. All of this is necessary to make the food in the fields happen.

Growing food at the best of times is not a money-making enterprise, far from it, we only ever expect the farm to break even and most years this is a stretch to achieve. We grow the food, because we love to do it, because sustainable agriculture is something we strongly believe in, and it is the right thing to do. 

We have PV cells generating our electricity, we have invested in our first zero emission electric van, we collect our rainwater, we plant trees, and hedgerows, we use only plastic free packaging.   We educate people on how important biodiversity is, and to get everybody involved in thinking about the planet and the environment, where our food comes and how it is produced is our critical philosophy.

All of this takes time and energy, it all costs money and at the end of the day although everybody wants to enjoy their job and although nearly everybody that works with us believes in our values and our mission, they still need to get paid.

So, this is a plea, a plea to ask you to order next week, to find a way (if you can at all) to continue supporting us over the summer, to tell your friends and family to order from us, or let us deliver to you if you are on holidays in Ireland, (we have just reduced our courier charge).

The boxes next week are loaded with the most amazing fresh local Irish organic produce, including, spinach, salad, lettuce, Romanesco, cucumbers, kale, scallions, tomatoes and new IRISH organic potatoes.  (The value of the boxes has also increased to give you more for your money!)

So please if you can at all do order.

Your support as always is very much appreciated.

Thanks

Kenneth

Beetroot and Carrot Fritters w/ Roasted Chickpeas and Tahini Dressing

by Lou Robbie

Beetroots grow very happily in Irish soil. They are earthy and sweet and juicy and full of flavour. You can boil, steam or roast them to eat as a wholesome side veg, to make into a puree or beautiful pink hummus. I love to grate them to use raw in a salad or they go perfectly in these tasty fritters accompanied by the grated carrot.

You can whip these fritters up in about 20 minutes. I recommend using the fine side of your box grater, they cook quicker that way. Eat them solo or add some crunchy chickpeas, local leaves and a tahini dressing to make it a meal.

By seasoning with salt and pepper you get the real taste of the vegetables. When you use quality ingredients the natural flavours shine through.

I’ve made a tahini yoghurt dressing or try Liz’s Vegan Garlic Mayo.

Lou 🙂

For the fritters: (Makes 8-10 approx – serves 4 as a starter)

  • 2 raw beetroot, peeled
  • 2 raw carrots, peeled
  • 4 scallions (green onions), cleaned
  • Pinch salt
  • Pinch pepper
  • 1 egg
  • 2 tablespoons self raising flour, more if needed. (Rice or gram flour work here too, just add ½ tsp of baking powder) 
  • Oil to fry

For the roasted chickpeas: 

For the tahini dressing: 

  • 1 cup of yoghurt (use dairy or non dairy alternative)
  • 2 tablespoons light tahini
  • 1 teaspoon maple syrup or honey
  • 1/2 lemon, zest and juice
  • Salt and pepper to taste

To serve: 

  • Green leaves, washed
  • Cucumber ribbons (made using a vegetable peeler)

For the chickpeas:

  1. Preheat the oven 180℃.
  2. Open the can of chickpea and drain really well. Tip: You can reserve the aqua faba (chickpea juice) to make a sweet dessert like pavlova.
  3. Pour the chickpeas onto a tray lined with parchment paper. Using kitchen paper dry the chickpeas really well. 
  4. Make up the spice mix by adding the paprika, cumin, coriander, salt and pepper to a small bowl. Mix with a spoon. Then sprinkle over the chickpeas. You can add more salt later if needed. 
  5. Drizzle with oil and roast in the oven for 30-40 minutes. Check and shake the tray every 10 minutes. 
  6. The chickpeas will be crunchy when you’ve roasted them. They are best eaten on the day they are roasted but if using the next day pop in the oven again for 10 minutes so they are warm and crunchy. Keep them in an air tight jar in your cupboard. 

For the fritters: 

  1. Begin by peeling and grating the beetroot and carrot, use the fine side of the box grater. Tip: Hold the raw beetroot with kitchen paper so your hands don’t turn pink. Add to a mixing bowl. 
  2. Finely chop the scallions and add this to the bowl. Crack in the egg, add salt and pepper, sprinkle in the flour. Fold all the ingredients together.
  3. Warm a non stick frying pan on a medium heat, lightly oil. Add a spoon of the beetroot mix and flatten with the back of the spoon, cook 3 fritters at a time. Fry for a couple of minutes and flip and cook for a few minutes more. Remove with a spatula onto a plate lined with kitchen paper. Repeat with the rest of the mix. 

For the tahini dressing: 

  1. Simply add the yoghurt, tahini, lemon zest and juice, maple syrup or honey, salt and pepper to a bowl and mix well with a spoon. 

To serve: 

Add some washed green leaves to a serving bowl, add 2-3 fritters per portion. Scatter on the chickpeas, dollop over the tahini dressing, peel some cucumber ribbons and bundle on tip and add a swirl of olive oil. 

Blackened Tofu Tacos with Fresh Tomato Salsa

by Lou Robbie

Tacos are perfect for summer eating, outdoor festivals and they’re great to make at home too #homemade! These tofu tacos are inspired by a recent trip to a music festival, while there, I tried some bean tacos but these tofu ones are really delicious and the salsa brings so much freshness and flavour. They work so well for a super tasty lunch or add some spiced rice to have for dinner.

A bag of mixed Irish leaves that I picked up from the Green Earth Organics Saturday Farm Shop serves as the perfect paring along side the spicy tofu and zingy salsa. And I have to say, the salsa sings with the flavour packed organic tomatoes, local cucumbers and red onions!! 

Give these finger licking tacos a go this summer.

Lou 🙂

Ingredients – Serves 2 (makes 6 tacos)

For the tofu: 

For the blackening spice mix: 

  • 1 tablespoon cornflour (this helps to keep tofu crispy)
  • 2 teaspoons smoked paprika 
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon chilli powder (optional)
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the tomato salsa: 

  • 2 large ripe tomatoes
  • ¼ cucumber
  • 1 red onion
  • Zest and juice of half a lime
  • 1 tablespoon olive oil 
  • Pinch of salt and pepper 

To serve the tacos: 

Method: 

  1. Open the packet of tofu, discard the liquid and it pat dry with kitchen paper. 
  2. Carefully slice into 1cm cubes and place in a bowl or container. 
  3. Pour the soy sauce or tamari on top and set aside to marinate for at least 20 minutes. 
  4. Next make the blackened spice mix, simply measure all the ingredients into a wide dish and mix well with a fork. 
  5. To make the salsa, with a sharp knife, cut the tomato into quarters and carefully cut out the seeds, reserve the seeds for a sauce or soup. Finely dice the flesh and place in a bowl. Repeat with the cucumber and red onion. 
  6. To the same bowl add the zest and juice of half a lime, olive oil, sprinkle in a pinch of salt and pepper and gently fold the ingredients together to complete the salsa. 
  7. To cook the tofu. Add the tofu to the container with the blackened spice mix and toss to coat. 
  8. Heat a non-stick frying pan on a medium to high heat. Add 2 tablespoons of oil. 
  9. When the oil is hot add half of the tofu. They should sizzle and not burn on the pan, carefully turn the tofu with tongs or a fork to cook on all sides. Lift onto a plate lined with kitchen paper. Repeat with the rest of the tofu. 
  10. To serve: Line up the tortilla wraps (you can warm them first if you wish) add some organic leaves, top with salsa, blackened tofu, sour cream and fresh coriander.

Exciting Changes

by Kenneth Keavey

I hope the week has been good to you. It has been busy here on the farm and a strange week too. Life can be frantic, just this week I was reminded by the fact we are all on a clock, we all have a certain amount of time and that time is short. I was determined not to let this reminder slip, not to let this wake-up call fade away, but it does, life has a habit of coming in at full tilt and disrupting best laid plans.

The determination to savour every moment can at times be a little unrealistic and must I think, be coupled with a dose of realism. There is a need of course to be present (as best we can) to all that is going on around us. But in my experience it can be difficult to maintain a measured approach all the time, and the little annoyances of life can all too soon be elevated quite quickly into full blown emergencies! (Such as Marley our still young puppy coming in covered and muck and jumping up on the sofa which she knows she is not allowed on!) But coming back to ground zero and starting again over and over is I think what it is all about.

This week there was intense the pressure of change on so many different fronts and it made it difficult to maintain a focused outlook. Running through sticky jam (or mud!) is sometimes how it feels, expending loads of energy and feeling like you are going backwards.It can be frustrating but maybe that’s life telling us to let go, ease up, go with the flow, and stop falling into the same hole in the road over and over! At least I know the hole is there now. That’s where little moments like the one in the picture with Molly (my dog sadly no longer with us) are so important.

We are busy, very busy, we are planting leeks by hand, we are harvesting, we are weeding, and we are transplanting. It is that cross over time of the year, when the planting is not completely done, the weeding is bearing down on top of us and thankfully the harvest is kicking in full throttle. Just last night we got the final sowing of 6 different types of clover and wild flowers into the ground at 10.45 pm just before the rain came, that is timing for you.

Our first tomatoes are nearly ready and Ella (the younger of my two daughters) has been coming in with full bowls of nearly ripe tomatoes, I hope there will be some left for you guys! Soon very soon we will have plenty for everybody.

Philosophical ramblings aside, the fields are proving very bountiful now. So, we wanted to say a massive thank you to all of you good people who have been supporting our efforts to protect our planet through growing food by increasing the value in our set boxes. We have made an exceptional effort from next week to give more in all our boxes, to make sustainable food more accessible to everyone, to make our boxes even better value.

You will notice the difference; we have added extra farm produce to all our fixed boxes from next week and they will be overflowing with produce. When everything else is going up we have effectively decided to bring the price of our boxes down by giving you more produce for your money.

Not only that but we have some amazing news, nothing short of sensational news for all our customers who are getting boxes delivered to every corner of Ireland by courier, we are so excited about this one! We have managed to reduce our courier delivery charge to €4.50 by moving from DPD to Greenway, an electric van fleet! So not only will your delivery charges go down, but they will be emission free! AND we can now accept back the courier boxes too, not just our local routes boxes. They can only be accepted back by Greenway if they are neatly flattened so please do flatten and leave them out when you expect your next delivery.

Thanks for your support, please spread the word about our better value and better deliveries to your friends and family all over Ireland.

Kenneth

Rainbow Salad

by Liz Child

Happy Pride month to our wonderful rainbow of customers and recipe readers. You are all amazing just the way you are! Here’s a fun rainbow salad to celebrate. Did you know that ‘eating the rainbow’ is so beneficial to your health? Different coloured fruits and vegetables contain different vitamins and minerals, so to get the full spectrum, make sure you regularly eat the rainbow. This fun salad is so simple to put together, and of course it is endlessly adaptable. We served it with a zingy lime and mint dressing, but your favourite salad dressing would work well here. We recommend waiting to dress and mix it until it’s at the table, make the most of that beautiful rainbow of colours for as long as possible!

Liz x

Ingredients

  • red pepper, diced
  • tomatoes, diced
  • carrots, grated
  • yellow pepper, diced
  • cucumber, diced
  • red onion, finely diced
  • beetroot, grated
  • cooked chickpeas, beans or lentils – drained and rinsed
  • 1 lime, juiced
  • 3 tbsp olive oil
  • a large handful of fresh mint leaves (or any herb you prefer)
  • 1 small garlic clove
  • 1 tbsp maple syrup
  • salt and pepper to taste (a big pinch of each is good)

Method

  1. Arrange your chopped/grated ingredients on a large platter in the shape and colours of the rainbow – red, orange, yellow, green, purple/blue…and add chickpeas or cooked lentils to add protein.
  2. Make the dressing by adding the lime juice, olive oil, mint, garlic, salt, pepper and maple syrup to a blender and blending until smooth. Taste and adjust the seasoning if needed.
  3. Pour the dressing over the salad just before serving and mix well. Enjoy with salad leaves, bread, some crumbled tofeta… or as a side to a BBQ.

People are the Essence of all Activity

by Kenneth Keavey

On our farm and in our business without the people there would be nothing, just quiet empty buildings, offices, and fields. Community is a gathering of people, and it is only when people come together that things happen for good or for ill. My favourite quote of all time involves people:

“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. 

Last week we had the opening of our farm shop and the first public farm tour in well over two years, and we had people, many people. Thank you to all who came. 

It was truly amazing to see so many interested in sustainability and local food. The sun shone and there was music and laughter. There was interesting questions and conversations, there were young children and those somewhat older in years.

There was a question from a young child about snails, there were questions about vertical farming, and soil pH and fertility and trees and biodiversity and the climate crisis and so much more. 

We had an amazing talk from Gerry the beekeeper (whose passion for bees was unmistakable), the bees on our farm are native Irish black bees and they can fly at just over 9C which makes them a hardier Irish bee. It seems as I listened that I knew very little about bees.  They have a harsh life, the poor drone bee has his wings eaten off and he is thrown out of the hive to die at the end of the season!   

But through it all there was a common thread, an idea that united everybody there: that there is a better way to produce our food, a way that helps our planet instead of destroying it, a way that enhances the land instead of laying it to waste. A way that gives nature a fair chance.

We all have the ability three times a day to vote for the future we want.  Ultimately the food we choose to eat and how it is grown contribute greatly to how our planet will fare. 

If you are reading this on a screen or at home after receiving your order, know that you are making a difference. Your purchase and support of our farm does make a difference to the planet and the environment and what you put into your body will impact your health for years to come. 

If you visited the farm, then you would have seen our first kale crop. That kale was transplanted by Emmanuel and his team 6 weeks ago, it will be harvested by hand by the same farm team this week.  It will then be packed into compostable bags by Barry and the packing team. Every part of its journey right up to its delivery onto your doorstep wherever you maybe, we have overseen.

Right beside that kale crop is a 120metre strip of wildflowers. Last night our resident fox sauntered by that kale, the pigeons in the forest at the bottom of the field eye that kale hungrily (they will be getting very little!).

That kale is the essence of vitality it is harvested for you and could only be fresher if you picked it yourself from your own garden.

But that kale and our packing team and our farm team would not be here if it were not for you. So, thank you. Thank you for your support.

Kenneth

Wonky Veg, Food Waste & Great Crops

by Kenneth Keavey

Over the last 16 years we have seen a fair bit and although generally things are never black and white, one thing stands out for us as being just that: food waste. Whatever way you look at it wasting food based on aesthetics is immoral. We work really hard to reduce food waste, it is one of our core values. There are times when the quality just is not good enough and we will never ever compromise on the quality of what we send out. We will give food we cannot sell to our team members, or you may get a freebie or two in your boxes sometimes.

Stuff that really is not good for eating, either goes to our compost heaps to make fertiliser for our new food, or goes to Florence and George’s bellies (our two pet rescue pigs in case you didn’t know). But we grow our own food and so we have a very good understanding of what is ok and what is not. We make sure we harvest as close to packing the boxes as possible, we work with other growers to ensure we have the freshest best produce.

But there is one thing we never do, we never discriminate based on looks, on wonkiness. If a carrot is wrapped around another carrot, will we grade it out? Absolutely not, we will CELEBRATE it, If a potato is showing a little cheekiness well that is absolutely ok with us. In fact, we want vegetables like that. This ‘WONKY’ food tastes the same, it has the same nutritional value, it looks the same on our plates it has been grown sustainably on organic land.

It makes a lot of sense to us NOT to grade out vegetables like that. I guess we are pretty lucky that we do not have to conform to supermarket standards, that we set our own standards and we can do this because we know you our customers are ok with getting cheeky potatoes every now and again.

We know how hard it is to grow food and it is crucial to our planet to make the best use of the land available to us, and not throwing away food based on looks is a good start, at least we think so.

Last year we got our planting plan wrong, it is difficult to guage the market a year in advance, and ended up having to turn crops back into the ground. This year we have been a little more cautious and we hope a bit smarter with our time and energy.

This evening as I write, the sun is shining I have just finished my farm walk of checking the crops. The crops are progressing so well, the tomatoes look amazing as do the cucumber plants and the first lettuce, salad, celery, courgette, broccoli, kale, Romanesco and cabbage are well on their way, even the first parsnips, carrots, beetroot and outdoor spinach are poking their little heads above the soil.

Thank you for supporting our farm and know in doing so, not only are you contributing to reducing your carbon footprint, and reducing your waste burden on our planet, you are also contributing to reducing food waste and giving these cheeky potatoes a good home!

Thank you

Kenneth

PS we have some very exciting news! Our farm shop is finally opening next Saturday the 4th of June at 10am, we will have a farm tour at 12pm, and music, and children’s art, so come along!