Seeds of change and national biodiversity week…

by Kenneth Keavey

I got a few rare days this week to spend time out on the farm and in the tractor, it has been a pleasure. We have been sowing many direct seeded crops, such as carrots, parsnips, beetroot, swede and of course our wildflowers.

It’s been a week to the day that we sowed the first buckwheat, wildflower, and clover seeds and today they have started to germinate. I cannot wait to see the field in full bloom in 2 months’ time. It will be a haven for creatures great and small, a little oasis to fund our biodiversity bank.

We are completely dependent on this web of interconnectivity for our survival, it is that simple, without a healthy ecosystem we (humans) will not survive.  The richness of biodiversity mirrors the health of our planet, locally and globally and the news unfortunately is not good. The use of chemicals in agriculture and the large crop monocultures are directly responsible for the destruction of habitats and the biodiversity that relies on these habitats for survival. We need nature plain and simple.

Here are some key facts:

Do you remember all the insects you used to see on the car windscreens when you were younger? Where have they all gone?   Flying insect numbers have plunged by 60% since 2014 a British survey has shown, by measuring insect splats on cars. By 2015 each hectare of land in the UK received 3.9 kg of pesticides in 17.4 applications and eighty-seven percent of the total toxicity being applied to fields in 2015 was due to neonicotinoids. A six-fold increase in potential toxicity to insects in the period 1990–2015 corresponds closely with the timing of the 76% decline in flying insect biomass recorded in Germany in the period 1989–2014.

This very large increase in toxicity was mainly due to the introduction and widespread adoption of neonicotinoid insecticides from 1994 onwards. On the 27th of April 2018, this class of pesticides was banned from all outdoor use in the EU and will give our bees and insects a fighting chance at survival, at least you would think. However, in the years since, “emergency authorisations” for the use of these chemicals has been granted.  In many cases these authorisations were granted repeatedly, or without any apparent evidence of an unusual or ‘emergency’ situation as justification.

Banning the use of these chemicals was a fantastic and positive step.

Next week is national Biodiversity week and there are so many other positive steps that we as farmers and gardeners can take now to improve biodiversity and help the bees and insects.

We have beehives on our farm, and they give us so much, bumper crops of courgettes for one. It is only right that we sow wildflowers and leave our kale to flower to feed them. We purposely leave brambles along all our walls, their flowers are an early food source for the bees (as are dandelion flowers), we leave wild areas where plants can go to flower.

But it was when we started planting wildflower strips that we noticed an astounding level of bee life. There were honeybees and several different types of bumble bee, and all sorts of other flying insects. We had created a farm reef for bees! On a sunny evening there are thousands of bees and insects humming away, and it is not until you look closely that you notice.

These steps have meant that we have an abundance of insect life on our farm, and I think it may be working in our favour.  It seems that if we look after biodiversity, it will look after us and a more integrated approach to food production does work very well indeed.

Here’s to sustainable food and to the bees and to hopefully a return to the insects on our windscreens.

Kenneth

PS So don’t forget to place your order, and if there is two things you can do to support National Biodiversity week they are: “DO NOT spray your road verges with Roundup! and DO let an area of your garden go wild! Thank you”  Also remember delivery is still FREE when you spend over €100.

Thoughts on Biodiversity

by Kenneth Keavey

It struck me today as I took the chance to get out of the office for a while, that there is a very real tangible benefit to doing business and farming in the way we and other organic farms do it.

There is pressure too as we don’t have the reliance on an armory of chemicals to cut the work to the minimum and to ease the pressure when there is a risk of disease.

But the pluses definitely outweigh the negatives, It is definitely worth it, 100%.  It is worth it when you take a walk around and you absorb the diversity we have here in abundance, and not just biodiversity we have diversity of people and plants, and animals and insects and even in you our customers that we have the privilege of being able to connect with directly we have diversity. Often marketers ask us who our customer is, and it is so difficult to define because people from all walks of life choose to support us.

But the biodiversity is the one thing that without fail always reminds me of the importance of changing the way we produce our food, and I guess the poster child for biodiversity is the bee. I don’t think I can count the number of different bumble bees I have seen in the last week.  They seem to come in all shapes and sizes and they just make me feel happy! But not only that they of course have a very real role as pollinators and without the bee we would be lacking for so much.

So, and it seems like deja vu, as we do this every year, so here we go again! I hope if everything goes according to plan by the time you have read this then we will have planted nearly 3 acres of wild flowers and clover. We do this to enhance the structure of the soil and to add nutrients too. But the most amazing benefit will be felt later on in the year when the color and the flowers and bees come in their thousands and for that I cant wait. A real gift of nature, but as with many things it is fleeting, but to be enjoyed while it lasts.

I also hope by the time you read this that we will have successfully sown our first parsnip, carrots and beetroot crops, that of course is by no means guaranteed as the weather the machinery tend to take on a life of their own. But what will be, will be, they do say you need to cultivate (and that was definitely not an intentional pun!) patience to do this job, and they are right.

I will of course keep you posted of our progress, and in that respect the farm team are making loads. The tomato plants look amazing, and there are flowers blooming on all the plants (over 1100) we also have fantastic harvesting going on for you over the coming days. The spinach, chard, lettuce and salad, coming from our own farm.  We are also receiving gorgeous rocket from Millhouse organic farm, and fresh herbs from Joe Kelly, amongst all the other usual Irish staples.  

We have this year put in place formal agreements with a number of small and not so small Irish organic growers as we came to two realisations.

  1. We simply cannot do it all ourselves, we have tried.
  2. This allows the creation of an amazing network of support for other small Irish organic farms. As this season rolls on watch this space for all the amazing Irish produce we will be growing receiving and delivering.

So, thank you, without you and you need to really understand that we really mean ‘without you’, we would not be here, the bees would not be here. You are making this possible, and you are getting the very best cleanest freshest organic food on the planet delivered to your door to boot!

So, thank you from all of us here.

Kenneth

PS Watch out for the signed note of who packed your order in all your boxes, you may not meet the guys who walk around our warehouse carefully putting your orders together but now at least you get to put a name to the person who does.

PPS So don’t forget to place your order, and if you are a courier customer, watch out for our amazing new FSC (Forest Stewardship approved) courier boxes, only ever packed with shredded waste cardboard! Also remember delivery is still FREE when you spend over €100.

Irish Root Veg and Feta Frittata

by Lou Robbie

This frittata is so handy to make and works perfectly with gorgeous Irish root veg! You can add just about any cooked veg to your frittata, here we are using delicious turnip and potato thats delicious with spinach and feta. Any left over cooked veg can be used think beetroot, peppers, courgette, carrots, parsnips, broccoli or peas it’s a real #zerowaste hero recipe.

This recipe makes a large frittata that is great for feeding a crowd for lunch, dinner or picnic. The best part is you can have it hot or cold.

Make a root veg with your next veg box.

Lou 🙂

Ingredients: makes 8 big slices

  • 300g cooked turnip/swede, cooled and diced
  • 300g cooked potato, cooled and diced
  • 150g feta
  • 18 eggs
  • zest 1 lemon
  • salt and pepper
  • handful spinach

Method:

  • Step 1: Preheat the oven 180ºC and line a baking tin (20cm x 30cm) with parchment paper.
  • Step 2: Scatter the cooked turnip and potato, evenly, over the bottom of the tray.
  • Step 3: Chop the baby spinach roughly and put it on top of the turnip and potato.
  • Step 4: In a bowl whisk the eggs along with a good pinch of salt and pepper. Zest the lemon into the egg and mix well.
  • Step 5: Pour the egg mix over the veg and push any veg sticking up down with a fork.
  • Step 4: Bake in the oven for 30-40 minutes, until cooked through.
  • Serve warm with a salad or cold on a picnic.

Warm Aubergine Salad

by Lou Robbie

Fancy an exciting zingy extra tasty salad this summer? This is it!

Spongy aubergines love to be bathed in spice and charred until soft and caramelised. Chopped warm and added to the fresh cherry tomatoes and garlic they liven up to give a delicious tongue tingling flavour.

We used the air fryer to cook the aubergine quickly, but you can roast it in the oven at 180ºC for 30 mins or even char it on the BBQ.

Save this recipe and enjoy it on the warm summer evenings with great company. Head to our groceries for most of the ingredients.

Lou 🙂

Ingredients: serves 2

  • 1 aubergine
  • 150g cherry tomatoes
  • 2 tsp cajun spice (or a mix of cumin, chilli, paprika)
  • 3 tablespoons olive or rapeseed oil (divided)
  • 150g greek style yoghurt
  • 1 clove garlic
  • juice and zest 1/2 lime
  • 8 torn mint leaves
  • 2 teaspoons sesame seeds
  • Salt and pepper to taste

Method:

  • Preheat the air fryer or oven 180ºC.
  • Step 1: Slice the green top off the aubergine, then cut in half and chop into long pieces, about 8.
  • Step 2: Mix together 2 tablespoons of oil and 2 teaspoons of cajun spice, season with a pinch of salt and pepper. Brush this onto the aubergine pieces.
  • Step 3: Line the basket with parchment paper and air fry for 18 minutes at 180ºC and check and turn half way through. (If using the oven it may take 30 minutes)
  • Step 4: Chop the cherry tomatoes into quarters and add them to a mixing bowl. Finely grate the garlic clove and add this to the bowl, add the zest and juice of half a lime, 2 tablespoons of olive oil a small pinch of salt and pepper. Tear in the mint leaves. Chop the warm aubergine into 1 inch pieces and add this to the bowl, mix.
  • Step 5: Spoon half the greek yoghurt onto each plate and top with the warm aubergine salad sprinkle with toasted sesame seeds.
  • Enjoy.

Jam Jar Dressing w/ Feta Salad

by Lou Robbie

Lighter, brighter days love lighter brighter dishes and we welcome all the delicious colourful organic salads. Make sure to arm yourself with some handy jam jar dressings like this one, make extra and store it in the fridge!

A jam jar dressing is very satisfying to make especially when you get to shake it up like a cocktail! Feel free to adjust and change up the flavours, you could add some dried herbs, chilli flakes, fresh grated garlic, lemon juice, pesto, or what ever you like.

Now you have your dressing sorted order some incredible organic produce for your salad www.greenearthorganics.ie Keep it simple like this feta salad full ingredients below.

Lou 🙂

Ingrediens:

For the dressing:

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon vinegar (white wine or cider)
  • 1 tablespoon honey or maple syrup
  • 1/2 orange juice zest and juice
  • 6 tablespoons light oil (sunflower/olive)
  • salt and pepper

For the salad:

Method:

  1. To make the dressing: Add all the dressing ingredients to a clean jam jar, put the lid on and shake well. Taste the dressing and adjust the seasoning if needed, it may need more salt, honey or vinegar, keep tasting and adjusting until you are happy with it.
  2. To make the salad pour half the dressing into a mixing bowl. Tear in the lettuce leaves, add the diced tomatoes, cucumber, feta cubes, zest the orange, and scatter in the olives. Gently toss through and pour onto a serving plate, top with mint leaves and serve.
  3. Keep the other half of the dressing, in the fridge, for or another day.

News from the farm

by Kenneth Keavey

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.

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 wildlife, we see the land thrive, just this morning 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.

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

Recipe Roundup – Rainbow Chard

by Simone Kelly

It’s the season for Irish grown greens, and rainbow chard is such a stunning looking crop, and so healthy. It’s high in vitamins A and K, and a great source of vitamin C and magnesium.

Click on the text in bold to get directly to the recipe page.

Enjoy x

Ladybirds and biodiversity

by Kenneth Keavey

We had a decision to make recently, in the grand scheme of things it may not have seemed like a very big one. But if we chose wrongly then it would have taken us away from our core value of biodiversity protection.

We had decided to put in an extra access road on our farm. There was a wall that could easily have been knocked which would make access easier and would have reduced the cost, so from a purely financial perspective it made sense to knock the wall and the growth around it. But as I was discussing this over with Emmanuel, nature gave us the nudge we needed in the right direction.

While we were standing there a giant bumble bee flew past us to nestle right into the grass and brambles at our feet, two little birds flew out of the bushes and as we continued to look we noticed a ladybird. One at first, then Emmanuel pointed out another and another there must have been 10 or more. There was a family of little red helpers there in that wall. This was in a tiny little space full with the vitality of nature.

The decision was made for us, and I was a little ashamed that I had been contemplating knocking the wall in the first place. So, the wall will stay, and we will work around it.

A small price to pay for the richness of nature that calls that little corner of the field it’s home.

This was a clear-cut decision.

When it comes to chemicals the effects can be much more difficult to spot. When chemicals are applied to fields and crops, they don’t just affect the targeted crop. There is no magic bullet, if the years spent studying chemistry thought me anything, it is that the magic bullet does not exist (The idea that a drug or chemical will only target a certain disease or pest without side effects).

So it is with chemicals that are routinely sprayed in nature. These chemicals are broad spectrum insecticides or herbicides. They do damage and they hurt biodiversity. The neonicotinoids for so long proclaimed safe for bees were as it turns out not safe for bees. Glyphosate which heralded a new in weed control has been shown to be a ‘probable carcinogen’ and it is everywhere in our environment now. 

These chemicals are the unseen freebies we get with our food, and they hurt our health. But even more importantly they hurt our land and the life we share this planet with too. 

Would that little corner of the field have been so rich and vibrant if we were applying chemicals to our fields? Absolutely not. So, with your support for our business you are supporting many little corners of land right across Ireland, whether it be here on our farm, or Joe Kelly’s farm in Mayo, or Padraigh Fahy’s farm in Galway, or Vincent Grace’s farm in Kilkenny, or Roy Lyttle’s farm in Antrim or Richard Galvin’s farm in Waterford or Cameron’s farm in Kildare or Philip Dreaper’s farm in Offaly and many more.

We all share the same belief that there is a better way to produce food that there is a safer and happier way to farm.

Thank you for your support, and for supporting our mission:

“Better for you, better for the planet”

Kenneth

Peanut Butter Cups

by Lou Robbie

We are always on the hunt for the perfect ‘no bake’ homemade snack and this is one of the best yet!! They are cute, sweet, salty and delicious. We recommend keeping them in the freezer so they don’t disappear too quickly. They are incredibly moorish, a real treat.

The base is oat and ground almonds, centre peanut butter and coconut oil and top chocolate and coconut oil- with a bit of sweetness added.

If you’re a choc PB lover you’ll love these, we promise!

Lou 🙂

Ingredients: makes 12 mini cups

Method:

  1. Make the oat base; add the oats and almonds to a blender, pulse to blend. Add the honey and 1 tablespoon of milk, blend again until the mix comes together, add more milk if needed. Spoon the base into the mini mounds and push down with the back of a small spoon.
  2. To make the centre; melt the coconut oil in the microwave or small pot, stir in the peanut butter and honey, mix well. Pour on top of the base and chill for 1 hour.
  3. For the top; melt the chocolate and coconut oil together and spoon on top, smooth over with a spatula.
  4. Chill again for 15 minutes.
  5. Pop the cups from the moulds, sprinkle with sea salt and tuck in.
  6. They will keep in the fridge for 3 days or in the freezer for 1 month. Take from the freezer 30 minutes before eating.

Fighting Food Waste Recipe roundup

by Simone Kelly

Food waste is such a huge issue, so much food gets wasted, a lot of it could still be used and feed us rather than end up in the compost bin. Food is too precious to let it go to waste, isn’t it? The EPA (environmental protection agency) estimates that Ireland generated 770,300 tonnes (t) of food waste in 2020.

So what can you do to reduce food waste in your house? Store fruit and veg correctly, for starters. And when cooking, make sure to check out the below recipes for using up things like overripe bananas and stale bread. Love food, hate waste.

  • Spicy and so good for you, this zero waste kimchi is amazing.
  • Got an air fryer? These croutons made from stale bread dress up any salad.
  • We all love our spuds. Use the peels to make delicious potato peel crisps as a snack!
  • A hearty and healthy soup that uses up all sorts of odds and ends from the fridge: ribollita
  • Overripe bananas deserve to be eaten too! in muffins, that shouldn’t be too hard.
  • Or the obvious choice, make chocolate chunk banana bread! Delicious.
  • Bagged salads are one of the most wasted food items. Don’t waste it, make pesto instead!
  • If you’ve never made your own oat milk, this is a real treat. Oh and make cookies with the pulp. Perfection!
  • A sweet bake perfect for those wrinkly soft apples: low waste apple cake.

And finally, check out our top 5 food waste tips.