Courgette & Lemon Loaf

by Liz Child

Here’s a sweet way to use up your courgette glut. Grated courgette keeps a cake wonderfully moist and the little flecks of green are so pretty. But be careful, when creating this recipe I had a fair few flops before getting it right, don’t be tempted to add more courgette than the recipe states. The extra moisture can put the balance out of whack and make the cake sink after it comes out of the oven.

I made this in a loaf tin so it took about an hour to bake, but if you bake it in a round cake tin it will cook much quicker as there is more surface area and a shallower batter, just keep an eye on it. Why not double the recipe and bake two round cakes to sandwich together? Make a simple lemon buttercream and decorate with raspberries and pistachios for a real summery treat.

Liz x

Ingredients

  • 250g grated courgette
  • 300g plain flour
  • 200g caster sugar
  • 1 tsp bicarbonate of soda
  • a pinch of salt
  • 100ml oat milk
  • 100ml olive oil
  • zest and juice of 1/2 a lemon (reserve the other half of the lemon juice and zest for the icing)

Lemon Drizzle Icing

  • the juice of half a lemon
  • enough icing sugar to bring it into a consistency you like
  • the zest of half the lemon to decorate

Method

  1. Pre-heat your oven to 175C and line a loaf tin.
  2. Mix the dry ingredients (flour, sugar, salt, bicarb) together in a large mixing bowl so that they are evenly dispersed.
  3. Add the wet ingredients (oat milk, oil, lemon juice) and stir to just combine. Do not over-mix. This batter should be fairly dry and thick to compensate for the water content of the courgette.
  4. Add the grated courgette and lemon zest to the bowl and use a wooden spoon to fold the mixture together into a thick batter.
  5. Scrape the batter into the lined loaf tin and level it out.
  6. Bake in the centre of the oven for 1 hour or until it’s cooked through. If your oven is fan assisted it may cook faster. Test for ‘doneness’ by inserting a skewer into the centre of the loaf. When pulled out it should be fairly clean.
  7. Allow the cake to cool for 5 minutes or so in the tin before carefully pulling it out onto a cooling rack. Let it cool completely before icing.
  8. To make the icing, squeeze the juice of the other half of the lemon into a bowl and whisk in spoons of icing sugar until you reach your desired consistency. I like it quite runny so it just creates a delicate glaze over the cake but if you prefer a whiter, thicker icing, keep adding sugar until the mixture is fairly thick.
  9. Spoon the icing over the cooled cake and, while it is still wet, sprinkle over the reserved lemon zest. Allow the icing to set then serve in thick slices with mugs of Earl Grey tea.

Bang Bang Broccoli & Black Beans

by Liz Child

We are harvesting so much broccoli from our fields at the moment! Expect lots in your set boxes or add some to the ‘build your own’ box for a special reduced price. Broccoli is brilliant! Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid. A real Irish super-food! I’ll be steaming some batches to put in boxes in the freezer to add to loads of different meals. Here’s one of our favourite family meals that uses a lot of broccoli.

Bang bang chicken is a traditional Sichuan dish of poached chicken which is then ‘banged’ to shred it and dressed in a spicy sauce. It’s a refreshing dish served with julienned cucumber. This is my plant-based nod to that classic. Definitely not authentic, but delicious none-the-less. It’s really simple. Nutritious broccoli and black beans are drenched in a spicy sauce, sprinkled with sesame seeds and then roasted. You can serve it with rice or noodles, or it’s delicious as a warm salad with spiralized courgette.

Liz x

We stock lots of great organic groceries alongside our farm fresh vegetables.

Ingredients (serves 4)

  • 2 heads of broccoli
  • 2 tins of black beans
  • 4 tbsp maple syrup
  • 4 tbsp lime juice (or vinegar)
  • 4 tbsp vegetable or toasted sesame oil
  • 4 tbsp soy sauce (or tamari if you need gluten free)
  • 6 garlic cloves
  • a big thumb of ginger
  • fresh red chillies to taste
  • 6 tbsp sesame seeds
  • scallions, fresh coriander and extra chillies to serve
  • rice or noodles to serve

Method

  1. Preheat your oven to 200C and find a large roasting tray, or two trays if you don’t have a very large one. You want to be able to spread the ingredients into a single layer.
  2. Trim as little as possible off the stalks of the broccoli. Just a sliver off the end is usually enough – those bits can go in the compost bin. Then cut the whole stalk away from the florets, slice it in half lengthways and then slice each half into long, thin strips. Put them in the roasting dish. Then cut the heads of the broccoli into bites sized florets and add them to the roasting tray too.
  3. Drain the tins of black beans and add them to the tray. Then make the dressing.
  4. Mix the soy sauce, oil, lime juice/vinegar and maple syrup in a bowl. Finely dice the chilli, garlic and ginger and add them to the bowl. Mix well and then pour the dressing over the broccoli and black beans.
  5. Use your hands to mix the sauce into the broccoli and beans, then spread the ingredients out into a single layer. Sprinkle with the sesame seeds and put the tray into the oven to roast for just 20 minutes or until the broccoli is tender.
  6. Meanwhile cook your rice or noodles and prepare the toppings. Slice scallions, coriander and extra red chillies.
  7. Serve in bowls and enjoy hot or cold. We like to make an extra batch of the dressing with toasted sesame oil but without the raw garlic and ginger to drizzle over the finished dish too to make it extra juicy and spicy.

Slow-Cooked Courgette Caviar

by Liz Child

Courgette caviar is a Russian/Ukrainian spread made from slowly cooking summer vegetables down into a rustic and delicious purée. The long, slow sauté reduces and caramelises the vegetables together, elevating these humble ingredients into a stunning jar of flavour. This is so much more than a stew. Slow cooked courgettes have the most wonderful texture, you can also use aubergines or a combination of the two. It’s just a brilliant way of using up a glut of courgettes and other summer veggies. If we are having a barbecue, I sometimes chuck a few courgettes and aubergines (also peppers, whole bulbs of garlic, carrots…) on to get smokey and soft then make this purée with those. It’s amazing, the smokiness really comes through. Just peel off any very blackened bits of skin and sauté and crush the vegetables together in the pan until reduced.

Enjoy cold on good bread or with crackers. It’s delicious as part of a picnic spread with cheese, pickles, ferments etc. Or heat it up and loosen it with some pasta water for a quick pasta sauce. It’s an incredible pizza sauce base too! I have never tried making a huge batch and keeping the jars in a cellar, but if you have the know-how and the right equipment, that’s a great way to preserve the fruits of summer. But making the recipe as per the method below, the jar should last well in the fridge for two weeks.

Liz x

Ingredients* (makes a large jar approximately 1 litre)

*don’t worry too much about amounts and the ingredients can vary too! Leave out the pepper, add aubergine, use fresh tomatoes, add more or less garlic… it’s more about the technique of slowly cooking down and caramelising the vegetables together than getting the proportions and ingredients exact. I suppose starchy vegetables like potatoes wouldn’t work here, but most other vegetables will be fine. Use any combination that you like. Here’s what I did this time:

  • 1 onion
  • 6 cloves of garlic
  • a generous slick of olive oil to coat your pot/pan, plus extra to to top the jar
  • 2 carrots
  • 1 red pepper
  • 2 courgettes
  • 1 tin of chopped tomatoes
  • salt to taste
  • optional extras like black pepper, dill or fennel seeds, coriander seeds, chilli…

Method

  1. Start by dicing or grating all your ingredients.
  2. In a large, heavy bottomed saucepan or pot, heat up a generous slick of olive oil and add the diced onion. Keep the pot at medium high and stir fry the onions until they start to soften and colour.
  3. Add the garlic, courgettes, carrots, pepper and a big pinch of salt. Sauté, stirring regularly for at least 30 minutes. You will need to lower the heat as you go. It’s nice if the vegetables caramelise and slightly catch on the bottom of the pan. Just keep scraping the base of the pan with a wooden spoon.
  4. Crush the vegetables together with the back of the wooden spoon, or use a masher to help you along.
  5. When the vegetables are reduced and drying out, add the tomatoes and keep cooking, stirring and reducing. You should end up with a rich, thick purée. You can keep it rustic or blend it smooth.
  6. Pack the mixture while it’s still hot into a large, sterilised jar. Add a layer of olive oil and put the lid on. This should make it last longer.
  7. Keep it in the fridge. It should last well for 2 weeks.

Aubergine Involtini

by Liz Child

Involtini in Italian means ‘rolls’ and this aubergine version is one of my all time favourite dishes. I am obsessed with aubergine, perhaps it’s because I used to hate it as a child and now I’m making up for lost time? But whenever aubergine season hits, this recipe is at the top of my list. I also make this with courgettes in place of the aubergines sometimes, especially when there’s a lot of them to use up. Griddled courgette strips are so tasty so give that version a try too.

The filling can be whatever you want it to be. I usually go for something simple like a mixture of cheese (vegan feta or cashew cheese are my favs) and pesto. But roasted and crushed squash with toasted pine nuts or hazelnuts is also really good! Perfect for that summer-autumn crossover. Let us know in the comments what fillings worked well for you?

Liz x

Ingredients (serves 4-6)

  • 2 aubergines
  • 4 tbsp olive oil
  • salt & pepper to taste
  • 2 jars of Napoli tomato sauce (or make your own tomato sauce by sautéing a diced onion and 4 cloves of garlic with a little olive oil until soft, then add 2 tins of chopped tomatoes, salt and pepper to taste and some torn basil leaves and simmer for 15 minutes or so)
  • 130g jar of pesto
  • 200-300g cheese of your choice (feta works really well here – I use my tofu feta recipe found at the end of this blog post, otherwise we stock a variety of plant based cheeses and organic feta)
  • pasta or fresh bread to serve

Method

  1. Find a medium sized, deep roasting dish and turn your oven to 200C to warm up while you prepare the dish.
  2. If you’re not using our tasty, ready made tomato sauce, make a simple batch yourself using two 400g tins of chopped tomatoes. I sautéed a diced onion with a couple of tbsp of olive oil and 4 cloves of garlic until soft and just starting to colour. Then tipped in the two tins of tomatoes (swirled out the remaining tomatoey juices from the tins with a little water and added that to the pot too) and seasoned with salt and pepper. Then simmered the sauce with some torn basil leaves for around 10-15 minutes until it was rich and delicious.
  3. Keep the sauce warm while you prepare the aubergines and filling.
  4. Slice the tops off the aubergine as close to the stalk as possible, then peel or slice off any still-attached leafy bits. Carefully cut the aubergines into around 4mm thick, long strips.
  5. Pour the olive oil into a small bowl or glass and season it with a big pinch of salt and pepper. Then brush the aubergine slices with the seasoned olive oil and grill them in batches in a griddle pan, or under a hot grill in the oven. Turn halfway through. They should be soft and beautifully charred but still manageable. As they cook, lay them out on a large chopping board or clean worksurface ready for stuffing and rolling.
  6. Meanwhile make your filling. I mashed about 300g of feta with a jar of pesto.
  7. Pour the warm tomato sauce into your baking dish and start assembling the involtini.
  8. Place a tablespoon of filling at the end of a griddled aubergine slice. Then roll it up and tuck the roll, seam side down, into the tomato sauce.
  9. Repeat until all the rolls are stuffed. Then place the dish in the oven and bake for around 15-20 minutes or until hot and bubbling.
  10. Serve with freshly boiled pasta or some crusty bread and enjoy!

Thank You!

by Kenneth Keavey

Thank you to so many who have responded to our plea last week.

The level of generosity from all of you has blown us away.  Our farm is in full harvest mode now and we are bringing in so much produce daily that our stores are full.

Not only that, but we are supporting several other local organic farms to fill your boxes. Your support has meant everything to us and to them.

Every year we see a large drop in orders when we are at our most productive on the farm and this year has been the biggest drop off ever. This is quite understandable, as we all need a break and a holiday. 

July is the month of local IRISH plenty and your support every week keeps our business afloat, we rely on it, the supermarkets won’t miss you, but we will!

If you can at all continue to support us through the summer, it makes all the difference and it helps us ensure all our harvest we have been working towards for the last six months gets a home.

The last 16 months here on the farm have been a never-endingrollercoaster and so difficult one week to the next to predict what is around the corner. I know many small businesses up and down the country have gone through a very rough time and we are grateful to still be here and open and have thesupport of you our customers. 

But it is in times like these that we especially need to know why we are doing what we are doing. The irony of course is at these very moments we lose focus and just holding it together is all we can do. At the same time, it can be this singular dedication to a cause greater than ourselves that keeps us going. Whether that is putting food on the table for our families, or beating an illness, or keeping a farm and business together when at times it seems close to unravelling.

The little idea that a small farm here in the West coast of Ireland could help fix this planet, help fix our food system was our “WHY”. This of course is a huge ask, an insurmountable mountain it would seem. But there is change everywhere, more and more organic growers, more and more people eating mostly plant-based foods, more and more sustainable locally focused consumers. In my view this is one solution to the greater climate crisis.

The ethos of our business: Zero waste/plastic free, carbon neutrality (solar panels cover our packing shed and our first 100% electric van is now on the road),our sustainable farming practices, the support and commitment to other organic local growers (And not just greenwash as with the supermarkets) and supplying fresh healthy organic food remains the core of our business .  

Our founding principles will never change, and I think more than ever this is the path we as society need to thread.

Thank you for your support

Kenneth.

Smashed Cucumbers

by Liz Child
Photo from our farm photographer Simone last week.

Our farm grown cucumbers, fresh out of the warm, sun kissed polytunnels, are mind-blowingly delicious! Nothing like the almost tasteless supermarket ones, these are the real deal. If the kids don’t get to them first as a snack, this is one of my favourite things to do with them. Smashing the cucumber before dressing it really opens it up and makes more craggy surface areas for the dressing to cling to. We often eat this summery side dish with simply boiled rice, some baked or fried tofu and spicy kimchi. 

Liz x

Ingredients

  • 1 large or 2 small cucumbers
  • 2 tbsp toasted sesame oil
  • 2 tbsp tamari or soy sauce
  • 1/2 a lime – juiced (or 1 tbsp apple-cider/rice-wine vinegar)
  • 1/2 a garlic clove – crushed or finely grated
  • 1/2 thumb of fresh ginger – finely grated
  • 2 tbsp sesame seeds – toasted
  • 1 tsp chilli flakes – optional
  • 2 sliced scallions – optional

Method

  1. Give the cucumber a rinse, then place it on a chopping board and cover it with a clean tea towel to prevent bits of cucumber flying around your kitchen in the next step.
  2. Bash or crush the cucumber with a something heavy or blunt. Rolling or bashing a tin of beans or a wooden rolling pin along its length with a fair bit of weight behind it will crack open the insides beautifully. Or you could press a heavy saucepan over it or whack it gently with a mallet. You don’t want to smash it into mush, rather crack and break it open and lightly crush it so that there are lots of wild, craggy shapes inside.
  3. Remove the tea towel then break and slice the cucumber into bite sized pieces. Place the pieces in a bowl and make the dressing.
  4. Stir together the toasted sesame oil, soy sauce, lime/vinegar, garlic and ginger. 
  5. Pour the dressing evenly over the smashed cucumber, give it a quick stir, then top with toasted sesame seeds, chilli flakes and sliced scallions.
  6. Serve with rice, tofu, kimchi…or as a side to a barbecue!

I used the same dressing to marinade a romanesco cauliflower before roasting it as another side to this meal and it was absolutely delicious! Highly recommend!

Careful What You Wish For

by Kenneth Keavey

It is ironic, I sometimes think, that the time of the greatest local bounty coincides with the least number of customers.  So, if you can at all do not forget about us, take us with you if you are going on a staycation or better still, let us deliver to you there. Please tell your friends, neighbours and families about us as every extra box helps us survive the summer.

During the height of the stress of the pandemic there was no time, and we were busy to the point of breaking, but now with a little space to think the realisation that we have run a marathon without the training is hitting home.

I have harvested a sum total of about two cucumbers so far this season. Thankfully, the farm team have been doing epic work and that has allowed me to be jumping around between so many different things.

Now we are trying to catch up with the growth. Thinking and putting the structures in place that will allow us to stabilise and grow is more important than ever.  Conscious change is harder than change that is forced upon you, this is thought lead, painstaking change, it requires a great deal of energy and like all change it is hard and takes time. Ultimately though, it is a good thing.

We as a sustainable food producer now have an opportunity to make a big difference in our corner of the world. This opportunity to have a real positive impact on the environment has been handed to us by you. To that end we have an obligation to make it work. 

There is absolutely no question that the easiest route is to leave things as they are and keep doing things the way we always have. But this approach means we are not innovating in how we grow food or in how we get the food to you. Without constant forward motion we cannot hope to compete or survive against the supermarkets and their consistent devaluation of fresh food.

Often the price of growth is having to do things you do not necessarily like or want to do
(at least initially), it can pull you away from what you love and that is a big sacrifice.

I love being out in the fields watching the crops, understanding what is going on and if I am honest, I love driving the tractors (who would not I guess) but recently there has been little time for that. So, is the price of progress worth it?

On the farm it is clear. The price is worth it, and it is seen in better crops, improved biodiversity, more trees and hedgerows and strangely more people.  Because of the innovation we have a better farm and this year we have even more to harvest and some of the best crops ever. Now the time of full harvest is upon us, and we are so busy in the fields.

This week we have had 10 people in the fields. We have been weeding, planting, preparing ground, tying up cucumbers and tomatoes and of course harvesting. It is local people (this year we have loads of local teenagers join the team) harvesting local food. 

As always thank you for your support.

Kenneth