Spicy Chickpea and Raw Veg Salad

by Lou Robbie

The best salads are those that have a combination of textures and flavours that pop in your mouth with every fork full. This salad was inspired by the veg in my rescue box and a tin of chickpeas in the cupboard. And I remembered to pluck some mint from the garden for a hint of minty freshness to finish.

We have shared recipes for roasted chickpeas numerous times. They are so quick and easy to make and they add excitement to the plate too.

So roast and toast some chickpeas with spice in the air fryer or oven, whiz up a garlicky dressing and chop your favourite raw veggies and add juicy tomatoes for sweetness and colour.

Just lovely.

Lou 🙂

Ingredients: makes 2 big salads

  • 1/2 cup quinoa
  • For the spicy chickpeas:
  • 1 tin of chickpeas, drained use the chickpea liquid for aquafaba
  • 1 heaped teaspoon of mixed chilli spice – like harissa or cajun spice, or a mix of cumin, chilli & paprika
  • 1 tablespoon olive oil
  • salt and pepper
  • For the dressing:
  • 1/2 cup olive oil, or rapeseed oil
  • 1 clove garlic, crushed
  • lemon juice from 1/2 lemon
  • dash of maple syrup
  • salt and pepper to taste
  • For the raw veggies:
  • 200g cherry tomatoes (approx 18)
  • 1 stick celery
  • 1 small bulb of fennel
  • 1/2 head broccoli
  • Small bunch of mint leaves to serve, baby leaves or finely chopped

Method:

Step 1 – Roast the chickpeas, add the drained chickpeas to the airf ryer basket, sprinkle over some mixed chilli spice – like harissa or cajun spice, or a mix of cumin, chilli & paprika. Season with salt and pepper, drizzle with oil and Air fry 200ºC for 12 minutes. Or roast in the oven on a baking tray 200ºC for 20 minutes.

Step 2: Cook the quinoa in a small pot, add 1/2 cup of quinoa to 1 cup of boiling water simmer until cooked about 10 minutes, then strain.

Step 3: Make the dressing, to a small food processor add the oil, lemon juice, crushed garlic, maple, plus a small pinch of salt and pepper. Whiz until combined, pour into a jug.

Step 4: Quarter the cherry tomatoes and chop the fennel, celery and broccoli. I like mine finely chopped.

Step 5: Build the salad by adding each component to a salad bowl, drizzle over the dressing and mix. Scatter on some mint leaves, serve and enjoy.

Apple Puff Pastry Turnover

by Lou Robbie

These are a must try with delicious Irish apples. We are so lucky to have sweet organic apples all year round. So good to eat and nice to bake with too.

The puff pastry turnovers are so simple to put together, the sugar and cinnamon caramelise to give a crunchy caramel topping, once turned.

We promise you’ll love this one. Please let us know in the comments if you make it. Check out our sweet organic apples in the shop.

Lou 🙂

Ingredients:

  • 3 Irish apples
  • 45g white sugar
  • 1 tsp ground cinnamon
  • 1 pack of ready rolled puff pastry – 375g
  • To serve:
  • toasted pecans
  • 250ml fresh cream – whipped
  • icing sugar

Method:

Step1: Preheat the oven 180ºc. Line a large baking tray with parchment paper – you may need two baking trays.

Step 2: Peel the 3 apples in half and scoop out the core.

Step 3: Mix the sugar and the cinnamon in a bowl.

Step 4: Divide the pastry into 6 equal squares.

Step 5: Spoon the cinnamon sugar onto the tray, you want 6 mounds of sugar. Place the apple flat side down on each of the sugar mounds. Put the pastry over each apple half and use your hands to cup the pastry around the apple half.

Step 6: Place in the oven and bake for 35 minutes. Let the pastries cool for 15 minutes, use a wide spatula to slide under the caramelised apple and lift it off carefully. Serve warm with pecans and cream or ice cream. Dust with icing sugar if you wish.

“You will need a touch of Roundup to make this work…”

by Kenneth Keavey

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 recharges us, don’t we have a duty to protect this fragile system of life?

“You will need a touch of Roundup to make this work” some friendly advice 18 years ago imparted to us on our vegetable growing journey. Needless to say, we did not take it!
 
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.

Our organic farm is situated in rural Ireland and it is beautiful in its own way it’s vibrancy is defined by a myriad of greens, and flowers and it overflowing with life.

Once upon a time, flowers and mushrooms were commonplace in fields of grass around our lovely country, not so anymore. I don’t know about you, but the sight of a cowslip flower transports me back in time, to a time when the fields next to our family home were full of these beautiful flowers.

Sadly, today, these flowers are not to be found in most farm grasslands, they have all but disappeared (as have the button mushrooms that also used to be commonly found in meadows).

The reason sadly: the common use of artificial fertiliser and herbicides. Many of these grass tracks are sprayed to remove anything that is not grass, depriving the land of variety, variety being the cornerstone of all life. Such is the way of much of our production systems these days, large monocultures, engineered to produce at all costs.

The one common theme that can be found in all of these food systems generally starts with a application of the chemical glyphosate which as a molecule looks benign enough, but is far from benign.

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 is systemic in nature which means if it is sprayed on a crop then it gets absorbed and sits inside it.  It destroys all life, and leaves fields barren and dead.

Surely the production of food in a way that contributes to our health and the health of the planet, a way that enhances and protects biodiversity, a way that encourages working with nature rather than against it must be the best way to grow food?

The funny thing is that usually this type of approach produces food that tastes great, is better for us and is also better for our land. Your support makes it possible, and during the summer we need it more than ever, thank you.

Kenneth

Fruity Recipe Roundup

by Simone Kelly

It’s summer, and summer is time for all sorts of fruits. Peaches, strawberries, watermelon… Fresh, organic and taste like sunshine.

Here’s a few ideas for new fruity recipes, from breakfast to snacks to tasty salads. Click on the bold below to go directly to the recipe.

Summer Strawberry Pots

by Lou Robbie

Strawberry season is just the best in Ireland. There’s the smell of fresh cut grass in the air and the gentle hum of bumble bees busy and all the kids are out on their bikes making the most of the summer days. On warm days all everyone wants is cool fuss free snacks just like this one. They can be eaten out on the step so there isn’t a minute of fun to be missed!

We are treating these special Irish strawberries simply with sugar and lemon to draw out the delicious vibrant red syrup. Strawberries love vanilla so add a hint to the creamy base.

The window is short for our organic strawberries this year so get them while you can.

Lou 🙂

Ingredients: makes 2 pots

  • 10 ripe strawberries
  • 1 heaped teaspoon icing sugar
  • juice 1/2 lemon
  • 150g ricotta cheese
  • 100g greek/plain yoghurt
  • 1-2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla essence
  • mint to garnish- baby leaves, finely chop them if they are big

Method:

  • Step 1: Finely slice the strawberries and add them to a bowl, sprinkle over the icing sugar and squeeze the lemon juice, mix with a spoon, leave to macerate for 10 minutes.
  • Macerating means that the sugar draws the juice, to make a syrup, from the strawberries while adding sweetness and flavour from the lemon.
  • Step 2: In a separate mixing bowl add the ricotta, yoghurt, honey and vanilla, mix well. Spoon this into the 2 glasses.
  • Step 3: Top with the macerated strawberries and top with torn or baby mint leaves.

PUNCHY SAMBO (chickpea spread & charred veg)

by Lou Robbie

This is the perfect summer sandwich that will keep you going on busy days! The punchy chickpea spread is exciting, so tasty and a nice change from hummus.

Organic roast veg are perfect sandwich fillers and are just the best when grilled, use the bbq if you like. If you don’t have a grill pan use a frying pan to get a few char marks, or stick them under the oven grill!

There are lots of different varieties of organic lettuce growing nicely in our tunnels right now (June) . Load them into the sandwich to add some fabulous farm freshness! We love Irish red and green lettuce or oak leaf. 

Lou 🙂

Ingredients: makes enough for 2 sandwiches

  • For the chickpea spread:
  • 1 tin chickpea drained, 200g
  • 1 pickled gherkin
  • 1 spring onion, chopped
  • 1 clove garlic, finely chopped
  • 1 small bunch herbs, dill, chives or parsley, chopped
  • 1 tsp dijon mustard
  • 3 tbsp mayo – reg or vegan
  • 1/2 tbsp lemon juice
  • salt and pepper to taste
  • For the grilled veg:
  • 1 red pepper, chopped into 4 pieces
  • 1/2 courgette – 6 rings
  • oil to coat
  • For the sandwich:
  • 4 slices of organic sourdough
  • a couple of leaves of Irish green lettuce
  • chilli oil or râyu to finish optional

Method:

Step 1: To make the spread, add all the ingredients to a blender, blend to a chunky consistency. Taste and season to your liking.

Step 2: Put a griddle pan on the hob and get it searing hot. Lightly oil the courgette and peppers and put them onto the hot grill. Cook for a few minutes until they get the charred marks then turn over and cook on the other side, until soft. Add a small sprinkle of salt as they cook. (serve warm or at room temperature)

Step 3: Build the sandwich, toast the bread if you wish. Add the chickpea spread to both sides, layer on a couple of butterhead leaves, the roast veg and spoon over the chilli oil if using.

Save Our Summer

by Kenneth Keavey

What a week, the gruelling physical draining farm work starts at 6am every day.  The intense heat and sunshine have taken its toll on the farm team, but they have weathered it with their familiar good nature and cheer and have done exceptional work. I had the sense this week of things coming together of the work being caught up, of shape starting to be put on the fields.

The little plants are starting to show their heads and with the help of some monsoon type downpours and intense heat there has been an explosion of growth. The shift in the climate is so clear to see, yes of course we have had warm weather in years gone by, but every year since 2018 now we have had consistent weeks of heat and near if not full drought conditions. It is the regularity of change and the extremes of the change, that are so noticeable, climate change rages on.

We are teetering on the cusp now, the real start of the Irish vegetable season is nearly upon us. This week we have caught a glimpse of what it will look like by early July, a literal explosion of amazing Irish produce.

There is so much going on right now, planting, thousands of plants went into the ground this week, broccoli, kale, cabbage, celeriac, lettuce and celery.  Weeding, sowing, side shooting, watering, surviving, thriving, planting, and yes more weeding!

We are harvesting loads of lettuce and salad. We are receiving fresh Irish scallions from Enda in Galway, Spinach and Kale from Padraigh and Una in Beechlawn organic farm, herbs and kale from Joe Kelly in Mayo, Salad and herbs from Audrey and Mick in Millhouse organic farm, very excited about the first Irish organic strawberries from Niall Whelan in Thrive farm in Wicklow. In a couple of weeks, we will be overflowing with the most amazing produce from our farm, including our own tomatoes and amazing cucumbers and other farms across Ireland. Can’t wait for the first new potatoes second week of July, from Donald and Cameron Tracy in Kildare.

It was with much trepidation that we planned our cropping schedule for this summer, after the last four years it has been a game of Russian roulette not knowing what to expect especially at this time of seasonal plenty.

So it is that we are also on the cusp of the full-on holiday season and it is a source of eternal concern that the produce we and others have worked so hard for all year will not have a market.

Usually, these Friday posts are personal views, or stories that demonstrate the values we hold dear here, but this week it is a call out.

So it is that we are launching an official “Save Our Summer” campaign to help keep our farm and all the other farms we source produce from flowing over the tough summer months.  So please support us, we have put in place a couple of things to help you to do that.

For new customers there is a 20% discount on your first order, visit our homepage for details.

For all our loyal weekly customers we have doubled reward points on all once off purchases.  If you set up a repeat order (which you can modify or pause or stop at any time) we are giving you five times the points on every purchase. The “carrot” or reward points can be redeemed for money off on an ongoing basis and we will keep this in place until the end of August.

We also offer Free delivery for over €100 and of course we deliver to every county in Ireland with our sustainable boxes and packaging, mostly plastic free.

So, if you can order or tell a friend or spread the word it will make a massive difference to us. The supermarkets don’t care and won’t miss you, but we certainly will.

As always thank you from all here for your support and as always we would love to hear your thoughts and comments.

Kenneth

P.S. To place your order, click here – every single order makes a big difference to us, and our network of organic farms around Ireland. THANK YOU for your support.

Carrot & Broccoli Salad (4 ingredients)

by Lou Robbie

The summer is a busy time juggling work, child care, holidays and making the most of the long sunny days. It’s great to have a few super quick salad recipes that take minutes to make but are top on taste!

This is my mothers signature salad. She gets requests for it when we have family get togethers. Its perfect for lunch with soda bread or for supper with some boiled eggs.

Next time you have some Irish organic carrots and broccoli in your veg box give this a go.

What’s your favourite raw vegetable in a salad? Let us know if the comments.

Lou 🙂

Ingredients:

  • 1 small head of broccoli
  • 3 carrots
  • 3-4 tablespoons mayo (regular or vegan)
  • ⅓ cup salted or roasted peanuts
  • Pinch black pepper

Method:

Step 1: Chop the broccoli florets into bite sized pieces, add them to a mixing bowl. You can chop or grate the stalk too, or keep it to chop for a stir fry.

Step 2: Grate the carrots, add them to the broccoli.

Step 3: Season with a pinch of salt and pepper then mix in the peanuts and mayo. Taste it and then transfer into a serving bowl.

Enjoy with a selection of salads and bread.

BBQ- Aubergine & Courgette Skewers

by Lou Robbie

Hot charred and smokey aubergines and courgettes, delicious for a bit of outdoor dining. The best thing about these skewers is that the pre cooked veggies get a coating of garlicky, spicy sweet tangy tomato sauce, that smell so good on the grill. Make sure to turn and char them for extra flavour.

You’ll have seen the veggie skewers with big lumps of aubergine and peppers and courgettes, it’s hard to get the flavour straight to the core, but with these it works a dream!

They are a bit fiddly so I’ve cooked them on a flat frying pan, so be careful on the BBQ. If you char them on the BBQ, pre-soak the wooden sticks in water for 30 minutes to prevent them burning.

Courgettes will be abundant on the farm come July/August so save this to try then too.

Lou 🙂

Ingredients:

  • 1 courgette
  • 1 aubergine
  • Oil, salt, pepper
  • For the sauce:
  • 2 tbsp tomato ketchup
  • 2 tbsp tomato puree
  • 1 tbsp light soy sauce 
  • 1 tbsp honey or maple syrup
  • juice of 1/2 a lime
  • 1 clove garlic, finely grated
  • ½ tsp chilli flakes
  • ½ tsp black pepper 
  • To serve:
  • 1-2 tablespoons toasted sesame seeds

Method:

  • Step 1: Preheat the oven to 180ºC. Line 2 baking trays with parchment paper.
  • Step 2: Slice the aubergine and courgette into fairly thin slices so they cook quickly and are easy to thread onto the skewers. Lay them on the baking trays, brush with cooking oil and sprinkle with salt and pepper. Cook the aubergine and courgette slices for 15-20 minutes until cooked through and soft. Let them cool for 10 minutes.
  • Step 3: While they cool make the sauce. Mix all the sauce ingredients together in a bowl.
  • Step 4: Thread one piece of aubergine and one piece of courgette onto the skewer. Lay on a baking tray and brush on the sauce.
  • Step 5: Heat a frying pan and cook the skewers on the hot pan to sear and char. Brush on more sauce as they cook, turn to cook on both sides.
  • Sprinkle with sesame seeds and serve. Eat them off the skewer, have with salad or add to flatbreads with hummus and enjoy as a sandwich.

Have I gone too far this time?

by Kenneth Keavey

Are we promised rain? I went to that place this week, I said the unsayable, “We need rain”.  There is always the fear here, that once the rain comes it will never leave, and to be fair we have had plenty of experiences with rain never leaving. 

We have been out with our water tanker this week as many of our crops are stunted. Broccoli, kale, celery, cabbage and more are stunted they need water.  It is not close to the major drought of 2018 when we had to dig down 18 inches to find moisture, but it is starting to be a problem.

These extended periods of dry weather are amazing the blue sky does us all a world of good, but 3-4 weeks without rain, that is unusual, or is it? It seems to me that these extended dry spells followed or proceeded by intense rain are not so unusual anymore. Since 2018 we have had more and more weeks of intense dry or drought conditions than I remember in the prior ten years.

Right now, our farm more resembles a farm in southern France or Spain, dusty dry and stunted.

The climate is warming, it is undeniable, man-made greenhouse gases are responsible. Weather patterns are changing rapidly. 

It’s hard to grasp the magnitude of climate change, we don’t see the glaciers or the ice caps melting, the wild-fires in Europe last year or those in Canada right not are removed from our comfortable corner of the world.  

Our direct experience of climate change is relatively benign, but that too is changing. Earlier this year the lack of tomatoes and peppers due to extreme weather, affected us, but it was more of a minor irritation that a real problem. But what happens when these climate stresses increase, and they start to affect our food production?

We have such potential for diversification in our food production here and yet the market is undermining our horticultural industry at a time when it couldn’t be more important to support it. 

It may be selfish, but we need to be able to grow our food and we need to support local food growers. One critical way to reduce our burden on this planet is to think mindfully about what we eat, and where and how it was grown. Eat more plants, locally and organically grown.

We can only do what we can do. We can only do what we have the time energy and money to do. But how we spend that time, energy and money makes a huge difference for the better.  Our business was started to guarantee that what comes to your door in one of our boxes has as far as we can control, been grown or produced, ethically, sustainably, and organically. We don’t always get it right, but those principles are one thing WE WILL NEVER COMPROMISE ON.

Thank you to everybody who responded to our post and e-mail last week. The number of responses and the level of support was amazing, uplifting and encouraging and made a difference so thank you, I read them all and if you have any thoughts on the above again we would love to hear them.

Thank you for your support.

Kenneth