Extra value options
We are trying to make our fresh produce as affordable as possible for our customers. As such we are offering a couple of options this year to give extra value. The choices to buy this year are:
1. Drop-in – for customers who like to see the quality and pick their own items from our market display.
2. Preorder – with this system you can order individual items from the available produce list for the week. This will be ready for you to collect on Friday afternoon, up to 7pm.
3. Mixed box – For customers who would like extra value and use a broad range of vegetables we can make up a selection from the produce available and will include 15% extra produce FREE. This can be to the value of 15, 20 or 25 euro. It will always have a mix of greens, root veg, herbs and whatever is ready to harvest.
If you would be interested in joining a CSA scheme (community supported agriculture) please contact us to discuss. If we have enough interest we are considering introducing a pilot scheme.
Opening in 2013
Our farm shop is now open for summer. Opening times – every Friday 12pm-5pm. See the list posted under ‘this week’s produce’ for a week by week update (updated every Thurs). Drop-in customers are welcome. For preorders please send a list to Elaine via the website, or to elainegoodandgreen@gmail.com/087 6187908. Orders need to be sent on Thursday night for Friday preparation please.
We have a new patio area overlooking Lough Derg and our vegetable garden for anyone with time to sit and enjoy the view.
Local food is the way to go!
Local food is an essential element of any community’s independence, economic success and health of its members by having access to food at peak freshness. Health problems such as obesity, diabetes and cancer all have direct links to food quality.
It is my firm belief that small food producers who care about the food that they are growing, rearing or making are the businesses who can offer the best quality, nutritional and ultimately food value to their customers.
At Good & Green our business may be small, but the idea behind it, of supplying chemical free food from a number of growers and food producers has important effects. Our customers can access excellent quality food, whilst several small food industries are supported. In addition, our environmental impact aims to be positive, with minimum transporting of food, and produce grown with only organically approved methods.
Local food really is the way to go – look for it!
Hardwood cutting boards – natural edged
John has been developing a range of natural edged cutting boards from hardwoods such as apple, pear, elm, spalted beech. They come in a range of sizes from cheese boards to large kitchen boards of approx 60 x 40cm.
The style and finish are natural and aim to retain the character and features of the wood. Most are approx 20 – 30mm thick and are very practical for use in the kitchen. Contact John on 087 2273299 for enquiries.
Our youtube video – summer 2012
Thanks a million to Evan, our nephew, who is 14 years old and made the youtube video on the website this summer. Evan came to help us and to learn about growing and running a small farm over the summer holidays. He took photos and made up this video to show some of what we do. It is lovely to see what a great job he did on putting these images together into the presentation. Thanks Evan! I should have written this sooner – but during the summer my day is about 5 hours shorter than I need! It is only as autumn draws in that there are chances to give the website some attention.
Autumn update 2012 – back to school
Good & Green – autumn 2012 update
There is a slow down in the garden now as the daylight hours get shorter and we are in the midst of changing over from summer to winter crops in the tunnels. New winter salad, salad rocket and coriander are in the ground and doing well. Our tomatoes and cucumbers are still cropping well, but basil and French beans are coming to an end for this year.
For the months to the year end we hope to have a good selection of greens, herbs and salads and have enough potatoes, onions and leeks for the next couple of months. However, the growth from November on is always much slower, so quantities of produce will reduce in line with the season.
In other news, I have recently been offered a place on the first MSc course in Organic Horticulture run in Ireland. It is a fulltime course for one year run by UCC. We hope it will help us to improve our growing practice and to help us to better develop our farm and business over the coming years.
This will mean that I have to travel to and from Cork and study for the year. As a result our weekly order system may have to change as the course goes along. For the time being we will continue to post the produce list as usual on the website, but it is likely that the selection will be reduced for the coming winter.
We will also supply some produce to Supervalu, to be delivered by midday every Friday.
Thank you for all the orders we have had up to now – I hope that this training will mean that we can offer even better produce and service in the future.
Chilean coriander salsa – Pebre
This recipe was recommended to me by a customer – thanks Margaret. It is delicious as a dip for tortilla chips or crusty bread or served on baked potato, with salad, cold meats or pasta. You can make it as spicy or mild as you like.
Pebre – Chilean coriander salsa
• 1 medium minced onion (or 3 scallions)
• 1 large handful of finely chopped
fresh coriander (approx 100g)
• 4 medium tomatoes, chopped
• 2 tablespoons tabasco sauce or chopped dried chilli
• 2 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 tablespoon fresh lime juice (or lemon)
• 2 garlic cloves (pressed or minced)
• salt (to taste)
• pepper (to taste)
Read more: http://www.food.com/recipe/salsa-de-cilantro-pebre-169978#ixzz1tFuhSLTw
Parsnips & chickpeas in garlic, onion, chilli & ginger paste
From farmer’s market round the seasons cookbook
A warming combination of root, protein and spices that will wake your tastebuds for Spring
200g dried chickpeas, soaked overnight and drained (or a tin if you don’t have time)
7 cloves garlic, finely chopped
1 onion, chopped
2in piece fresh root ginger, chopped
2 chillies, seeded and finely chopped (or a pinch of cayenne pepper)
450ml plus 75ml water
4 tbsp sunflower or rapeseed oil
1 tsp cumin seeds
2 tsp ground coriander
1 tsp ground tumeric
½ to 1 tsp chilli powder or mild paprika
50g cashew nuts, toasted and chopped
250g tomatoes, chopped
900g parsnips, peeled and cut into chunks
1 tsp ground cumin
Juice of one lemon or lime
Sea salt & fresh ground black pepper
To serve
Fresh coriander (cilantro) leaves
A handful of cashew nuts, toasted
Natural yoghurt
Naan bread , chappatis or crusty bread – sliced
1. Put the soaked chickpeas in a pan, cover with cold water and bring to the boil. Boil vigorously for 10 mins, then reduce heat to a rolling boil. Cook for 1- 1.5 hours, or until chickpeas are tender – top up water if necessary. Drain and set aside.
2. Set 2 tsp of the chopped garlic aside, and put the rest into a food processor with the ginger, onion, and half the chopped chillis. Add 75ml water and process to a smooth paste.
3. Heat the oil in a frying pan and cook the cumin seeds for 30 seconds. Stir in the ground coriander, turmeric, chilli powder and the ground cashew nuts. Add the ginger paste and cook, stirring frequently, until the water begins to evaporate. Add the tomatoes and stir-fry for 2-3 mins.
4. Mix in the cooked chickpeas and parsnip chunks with the 450ml water, a little salt and plenty of black pepper. Bring to the boil, stir, then simmer, uncovered, for 15-20mins until the parsnips are completely tender.
5. Reduce the liquid if necessary, by bringing the sauce to the boil and boiling until the sauce has thickened – ensuring that it doesn’t stick to the pan. Add the ground cumin with salt and lemon/lime juice to taste. Stir in the reserved garlic and green chilli/cayenne and cook for a further 1-2 mins. Scatter the fresh coriander leaves and toasted cashew nuts over and serve straight away with yoghurt and warmed naan bread, chapattis or sliced crusty bread. This dish could also be served with rice.
Hens in the Spring grass
Our hens love nothing more than fresh greens – grass, old beds of spinach from the garden, cabbage leaves, beetroot tops… they particularly enjoy scratching up roots, insects, grubs and all manner of pickings from a patch of fresh ground.
We move them around the smallholding regularly – our current henhouse is on wheels to allow it to be towed as necessary.
It is very enjoyable to see them scratch, step back and inspect the ground for what goodies it holds, and reinforces why hens are happiest outside and in the field.
Restarting orders for 2012
We are restarting weekly orders for 2012, with first orders on Friday 3rd February. Please see list under ‘ this week’s produce’ for details.
Orders to be sent in by email, text or phone on Thursday please for Friday collection. Contact Elaine on elainegoodandgreen@gmail.com or 087 6187908