Pumpkin Srirawcha

by Liz Child

Sriracha is an absolutely addictive hot sauce which originated in Thailand. It’s so good that it has broken in to pretty much all food shops worldwide. If you’ve not squirted it over your noodles or rice or mixed it with mayo to dunk chips in, you are missing out. There are countless recipes online to recreate your own version, but being the ferment-obsessed chef I am, I make it raw and lacto-fermented. Sounds complicated, but it’s actually easier than cooking the sauce and it lasts better too! This seasonal pumpkin version is really really good. A fab way to use up your carved pumpkins shortly after halloween? Or for even more flavour just use any winter squash like butternut or our own grown Kuri Squash.

Liz x

Ingredients

  • pumpkin or winter squash – roughly 300g
  • natural salt – 3% of the pumpkin weight so 3g for every 100g pumpkin
  • chilli – to taste, I used 6 red chillies
  • garlic – to taste, I used a whole bulb
  • ginger – optional and to taste, I used a thumbs worth

Method

  1. Ensure you have a clean work surface, large mixing bowl and glass jar. You will also need a clean chopping board, knife, grater and small blender.
  2. Grate the squash into a large bowl. Weigh how much you have grated then work out what 3% of that weight is.
  3. Add the 3% weight of natural salt and mix it well into the grated squash.
  4. Remove the chilli stalks and peel the garlic. Then blend the chilli, garlic and ginger into a paste in a small blender or smoothie maker. You may need to add a splash of water to help it blend.
  5. Using a utensil or gloved hands, mix the chilli paste into the grated, salted pumpkin.
  6. Then tightly pack the mixture into a large jar. You want to avoid creating air pocked in the mix so use a spoon or a rolling pin to ensure everything is squished in nice and tight.
  7. Add a ‘follower’ and a weight to hold the mixture below the brine and prevent exposure to air. A good example of a follower is a cabbage leaf and you can use a glass ramekin or a small water glass to weigh it down.
  8. Put the lid on the jar (or if it doesn’t fir over the weight then cover with a tea towel and secure with an elastic band or piece of string) and allow the mixture to ferment at room temperature for at least 1 week.
  9. If your lid is secure, you will need to ‘burp’ your jar once or twice a day to allow gases to escape. Simply loosen and re-close the jar. If you are using a clip top jar it will self-burp. Remove the rubber ring to help it breath easier.
  10. After a week your sriracha will be tangy and facto-fermented. Scrape it out into a clean blender or a jug and blend into a smooth sauce.
  11. Pour into a squeeze bottle or any vessel you prefer and refrigerate. The sauce should last well in the fridge, at least 3 months.
  12. Enjoy on everything that needs a spicy kick!

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

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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

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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

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 

Savoy Cabbage Rolls

by Liz Child

Cabbage rolls are so delicious! The simmered cabbage wrappers turn tender and sweet and are the perfect vessel to hold together a tasty filling. I lean towards herby brown rice, mushrooms and beans as in the recipe below, but of course you can fill them with whatever you like. Traditional minced meat and seasonings, a spiced mashed potato and chickpea curry, or make a twist on an enchilada and stuff your leaves with a tasty chilli? Bake in a rich tomato sauce, a curried coconut broth or simmer in a simple stock. Cabbage rolls can roll with whatever you are in the mood for. How do you make yours?

Liz x

Ingredients (for 8 rolls)

  • 2 tbsp olive oil
  • 1 white onion, peeled and diced
  • 6 garlic cloves, peeled and diced
  • 1 400g tin of chopped tomatoes
  • 2 bay leaves
  • 10 chestnut mushrooms, sliced
  • 1 400g tin of black beans, drained
  • 200g short grain brown rice, rinsed
  • 400ml water
  • 1 tbsp dried dill
  • salt and pepper to taste
  • 8 savoy cabbage leaves, rinsed
  • natural yoghurt to serve

Method

  1. Start with the filling. In a small pot which has a lid, fry the mushrooms and 2 cloves of garlic with 1 tbsp of olive oil. Season with salt and pepper and when the mushrooms start to take on some colour, add the rice, drained black beans, dill and water. Put the lid on the pot. As soon as it starts to boil, turn the heat down to the lowest setting. The rice should absorb all the water and be perfectly cooked after around 20-30 minutes.
  2. Meanwhile make the tomato sauce. In a wide, heavy bottomed pan which has a lid, fry the onions and 4 cloves of garlic with 1 tbsp of olive oil until golden and soft. Add the bay leaves and the tin of tomatoes. Swirl the juices from the tin into the pot too with half a tin of water. Season with salt and pepper and let the sauce gently simmer while you wait for the rice to cook.
  3. Once the rice is cooked through, taste it and adjust the seasoning if needed with more salt, pepper or dill. Then you can assemble the rolls.
  4. Use a rolling pin or the heel of your hand to flatten the tough stalk of each leaf. This will make it easier to roll. Then divide the rice between the 8 leaves and wrap them up. I find it easiest to have the stalk end closest to me, place the rice in the centre of the leaf, then roll the end of the stalk away from me, over the rice, tuck the sides of the leaf in, then roll on to the top of the leaf.
  5. Place the parcels, seam side down into the tomato sauce. Tuck them in snuggly so that they don’t unravel as they cook. Then put the lid on, turn the heat to medium and simmer for 10-15 minutes or until the leaves are tender. Alternatively you can place the pot in a hot oven.
  6. Serve with tangy natural yoghurt and enjoy!

Autumn Gnocchi

by Liz Child

Gnocchi are easy to make but they do require a bit of time and a fair few steps. So save this recipe for when you have the time to really take your time and enjoy the process. These colourful autumn gnocchi are made with an exciting new harvest on the farm, uchi kuri squash, and our beautiful beetroot.

Serve simply sautéd with butter, garlic, herbs and kale, or make a rich tomato pasta sauce to pop them on. Here’s a 30 second video to show you the process, otherwise, read on below. Liz x

Ingredients (serves approx 8)

  • a small winter squash like our uchi kuri (or sub with a butternut squash)
  • 8 small beetroots, or 4 large
  • salt & pepper to taste
  • 4 tbsp olive oil
  • plain flour (or a gluten free plain flour blend) – amounts vary, see method below
  • 6 cloves of garlic
  • 6 sprigs of rosemary (or sage?)
  • enough butter (or more olive oil) to sauté
  • 8 leaves of kale (sub with beetroot leaves if you have any fresh)
  • a few handfuls of hazelnuts (we sell compostable bags of organic hazelnuts here)

Method

  1. Preheat your oven to 200C and get two baking dishes ready.
  2. Chop your squash in half and scoop out the seeds. Chop the squash into chunks and put it into one roasting dish. Scrub the beetroots and chop them into chunks too. Put them into the other dish. No need to peel either of these lovely, organic vegetables.
  3. Season both dishes with salt and pepper and drizzle with olive oil. Then get them into the oven to roast until soft. This usually takes around 20-30 minutes, just keep an eye on them.
  4. Allow the roasted veg to cool a little, then blend the squash into a purée. Taste and slightly over-season with salt. It needs to be a little too salty as you will be adding a fair bit of flour next.
  5. Add 4 large serving spoons of plain flour to the food processor and gently pulse the mixture together. Be very careful not to over-mix as this can make the dough tough. I do this in a large food processor with the ‘S’ blade attachment, but you can use a stick blender to purée then just fold in the flour in a large bowl. Add more flour as needed (amounts vary as different vegetables have different water content) until you achieve a soft dough.
  6. Scoop the dough into a bowl, then repeat the process with the beetroot. You will probably find that the beetroot dough needs less flour.
  7. Cut the dough into manageable portions. Generously flour a clean work surface and roll the dough into thick snakes. Cut the snakes into bite size pieces.
  8. Gently roll each bite over a ridged gnocchi board or the back of a fork. Place the gnocchi onto large, floured plates or trays.
  9. Bring a large pot of water to a rolling boil. Then drop the squash gnocchi in, in small batches. Boil briefly, just until they start to rise to the surface, then scoop them out with a slotted spoon and place in a tray, ready to sauté. Repeat this process until all the squash gnocchi are boiled, then do the same with the beetroot. Do the beetroot AFTER the squash so that the squash gnocchi don’t get stained pink.
  10. At this point you can space out any gnocchi you won’t be needing right away on a tray and freeze. When they are frozen solid they can be tipped into a box in the freezer to use another day.
  11. Gnocchi can be sautéed, roasted, boiled, baked in a sauce… I think they are best sautéed in butter or olive oil and winter herbs. Get a large frying pan on the hob with a very generous knob of butter, tumble in as many gnocchi as you like and sauté until hot and starting to take on some colour.
  12. Add torn kale leaves, sliced garlic, rosemary and chopped hazelnuts to the pan and cook until the kale has wilted and the nuts are toasty. Season as needed and serve.

Steam-Fried Cabbage

by Liz Child

Have we mentioned? Perhaps just once or twice? We have a LOT of cabbages coming out of our fields right now! Although we love cabbages – they are sweet and juicy, delicious raw or cooked, super-duper healthy (they are packed full of vitamins C and K and have loads of fibre and other amazing properties) – we know that it can be a bit hard to get inspired by them in the kitchen. I’ve done a ‘4 Ways With…Cabbages’ blog already which you can read here (it was written for January King cabbages but the same recipes can apply to pointed, savoy etc) and sauerkraut recipes here and here. But this recipe is the one I actually use the most at home. It’s so easy and so delicious! Who would have thought that cabbage would be the star of the plate?

Steam-frying involves caramelising a side or two of the cabbage first before adding stock and a lid to steam the cabbages until cooked through. The result? Sweet and smokey, juicy and tender, succulent wedges of cabbage with a stunning broth. I love it served over a simple grain/pulse – this time I went for some nutritious quinoa – and topped with something really ‘punchy’ like the capers used here. Some other ideas using the same steam-fry technique:

  • Serve it over rice (make the stock miso or soy-sauce infused) and top with a drizzle of sriracha and some toasted sesame seeds?
  • Serve over mashed potatoes and top with a dollop of mustard and a side of sausages?
  • Serve over warmed butterbeans or chickpeas (put chopped tomatoes and garlic in the stock) and top with smoked paprika, chilli flakes and toasted almonds?
  • Serve over pasta (put lemon juice and garlic in the stock) and top with cheese or pesto?
  • Serve alongside a Sunday roast?

Have you got any good ideas on how to serve steam-fried cabbage? Share them in the comments below or over on our community facebook group here.

Liz x

Ingredients (serves 4)

  • 1 pointed cabbage
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 stock cube
  • quinoa and capers to serve (or see above for alternative serving suggestions)

Method

  1. Prepare your quinoa (or other base eg rice, potatoes, beans, chickpeas, pasta). For 4 people, I rinse a mug of quinoa through a fine sieve then pop it into a pot with a mug and 1/2 of water. Bring to the boil with the lid on, then turn to the lowest setting and simmer until the quinoa has absorbed all the water (about 10-15 minutes) and released it’s little tails. Take the pot off the heat but leave the lid on and let the quinoa rest.
  2. Meanwhile grab your largest pan that has a lid. A wide, shallow casserole dish is perfect. In fact, if you don’t have one of these, I highly recommend investing in an oven and hob safe one as they are so useful!
  3. Rinse the cabbage, remove any unwanted outer leaves and pop them in the compost bin. Use a large knife to carefully cut the cabbage into quarters, lengthways. You need to keep the core intact.
  4. Drizzle the quarters with the olive oil and season with the salt and pepper. Then place, cut side own, into the pan. Put the pan onto a medium high heat.
  5. Fry the cut sides of the cabbage wedges until they are beautifully coloured and caramelised. Meanwhile crumble the stock cube into 500ml of just-boiled water.
  6. Once you are happy that all the wedges are nicely caramelise, add the stock to the pan and pop the lid on. Keep an eye on the cabbage now, you may need to turn the heat down a bit to stop the stock boiling over. After around 8-10 minutes, the cabbages should be tender. Test with a sharp knife. If your cabbage is very large it may take longer of course.
  7. Serve over the quinoa (or other chosen base) and spoon over the stock. Top with capers (or other chosen topping) and eat whilst still warm.

The Rewards of Harvest

by Kenneth Keavey

Lughnasa the Irish word for August represents the start of the harvest season and it is embedded in our culture and identity. It is a celebration of the harvest season, and both myself and Toby were having our own little festival in the field of clover here! 

By September we are celebrating the fruits of many months of labour in the fields it is the true month of harvest.

Growing and harvesting your own food can be so rewarding. Watching the small seedlings transform into robust healthy plants that provide food is truly one of the many miracles of nature. 

Sometimes, it seems that the food is an added bonus, and that the pleasure and the reward of working in the soil is enough. It feeds the soul.  Research has shown that putting your hands in soil can help ease depression and being outside cheers people up.

Rekindling that connection with our food and the land is something that is central to our identity.  

Our grand-parents knew what good food tasted like, they knew where their food came from and they knew how it was produced.

We have handed the control of our food to a handful of global corporations that run an efficient feeding machine, which has disconnected us from primary food production. Supermarkets have added a layer of separation that takes us another step further away from our food. In recent years they have seen the value in putting the smiling farmer on their walls in a weak attempt to give the impression that they are reconnecting us to our food.

We have relinquished not only this connection but the skills and ability to produce our own food.

We have become accustomed to the always available food culture, everything we ever need is always there on the supermarket shelves, plastic clad ready to be added to our shopping basket.

We have paid a high price for this choice and convenience.  

If you are honest, what do you know about the food you are eating today for dinner? Where was it produced? How was it produced? How were the people treated that grew it? Difficult questions and mostly ones that don’t cross our minds.

However, the answers to these questions will not only open our eyes, they are the key to a shift in what we eat and how we approach our food. They can also lead to a healthier you and crucially a healthier planet.

We are right in the middle of harvest season now and it is wonderful. If you ever wondered if you could manage to eat with the seasons, then now is your best shot. 

And if you don’t know why you might start eating seasonally here are the whys: 

  1. Reduce your carbon footprint massively.
  2. Get more nutritious food. Freshly harvested food has a higher nutrient content.
  3. Get an amazing taste experience “how food used to taste”
  4. Support real local jobs.
  5. Support the skills needed to grow our own food. 
  6. If it is organic you are supporting a system of food production that enhances biodiversity rather than degrades it.

So as with the traditional feast of Lughnasa why not get some good local food in, and celebrate the beautiful bounty of your gardens and our fields by a simple meal with family and friends. 

Kenneth

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Don’t Look the Other Way

by Kenneth Keavey

How often do we look the other way? How often do businesses and governments look the other way? Which is worse? Not knowing, or knowing and doing nothing?  As they say ignorance is bliss.

But what about re-framing that idea? What if we know something is good for our health our soul and the planet and we choose that path? What if that means we do the right thing because of the knowledge we have, then we are travelling down a very bright road indeed.

Ella went foraging for blackberries yesterday evening. She felt great for being outside in nature, she felt great for the satisfaction and the pure pleasure of finding and harvesting them and her health will certainly thank her for eating them. She did the right thing, she may not have thought about it much, but she felt it.

On our organic farm we have left the brambles, they provide wonderful homes for all sorts of life and their blossom is an early source of food for the bees, the best advice given to many conventional farmers is to spray burn and clear them! Why I say?!

We as farmers can do the right thing too, mostly we have the knowledge (although the food system and many professional advisers lead farmers down a factory farming and chemical laden approach to food which is unnecessary and inhumane) so hiding in ignorance will not wash.

At the other end of the scale, we have the conscious deception by multinational agribusinesses and large food corporations with billions at stake. They certainly have the knowledge and the resources to do the right thing, and yet they actively engage in measures to create a food system that involves not only looking the other way but one that damages our planet and our health while intentionally misleading consumers about their food choices.

Martin Luther King’s famous quote was most probably not targeting these corporations, but it is fitting in this context.

Never, never be afraid to do what’s right, especially if the week-being of a person or animal is at stake. Society’s punishments are small compared to the wounds we inflict on our soul when we look the other way.

Martin Luther King Jr.

There is so much we can do to reengage with a positive food culture. Building a positive healthy eating routine is the first step.  Taking a closer look at what we eat and where we source our food can transform our diet and collectively help transform our world.

There is little doubt that eating more organic vegetables and fruits sourced locally is the very best thing we can do for our planet and our health.

So, step out into nature, and if you do get the chance, blackberry season is upon us, it is short, so grab a bowl or two and get picking. They freeze amazingly well and are a fantastic addition to smoothies.

Kenneth

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