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Feeding Ourselves, 3rd March 2018

Feeding Ourselves, 3rd March 2018

RURAL REVITALISATION THROUGH A COMMUNITY APPROACH to FARMING AND FOOD The annual coming together of small farmers, community food advocates and anyone involved or interested in community supported agriculture, social

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Volunteers 2018

2018 Erasmus+ EVS project If you are between 18 and 30 years of age you can spend one year volunteering with us on an EU funded Erasmus+ EVS project. Through creating

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Butternut Squash or Pumpkin Risotto

-Peel 1 small butternut squash, then cut into ½ inch big cubes. -Peel and then finely chop 1 onion. -In a medium saucepan, heat 4 cups chicken stock over medium-high

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Indian Spiced Fennel Pickles

-Chop up 1 fennel bulb into 1/8 inch slices. -Put the fennel slices in a 1-quart canning jar. -Add the following to a medium sized saucepan: A ½-inch piece ginger, peeled, thinly

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Pasta With Butternut Squash And Bacon

-Boil a large covered pot of salted water for the pasta. -Peel and then coarsely shred 1 butternut squash on a box grater. -In 12-inch skillet, cook ½ pound of

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Our farm tribe from July 2016!

Our farm tribe from July 2016!

Our farm tribe from July 2016! Great young people many from France but also from Spain, Basque, Boston, New York and Lucus king of Quebec! Thanks lads for all the

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