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Speakeatsy
Recipe

The Swiss chard in this pasta dish is the perfect economical veggie: You can eat both the leaves and the stems. Body+Soul, April 2009 Yield Serves 4 Add to Shopping List Ingredients Coarse salt and black pepper 12 ounces whole-wheat penne 2 tablespoons olive oil 3/4 pound chicken sausage, removed from casing 1 bunch Swiss chard (about 1 pound) cleaned, stems and leaves separated and chopped 1 (9-ounce) box frozen artichoke hearts, thawed 3 cloves garlic, minced 1/3 cup sun-dried tomatoes, sliced 1 tablespoon tomato paste 3/4 cup grated Parmesan (about 2 ounces), plus more for serving 1/3 cup chopped fresh basil leaves 1/4 teaspoon red pepper flakes Directions Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10…

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Details of our harvest are published in our quarterly newsletter, written by Eileen Brannigan; Click on the following the links to the Farm Newsletter plus a Farm Update;      Farm News   (Issue 1)      Farm News 2 (Issue 2)      Farm Update

Its finally Summer and this month gave us plenty of sunshine and we can see the growth of plants almost overnight. The crops are looking real good, and the stores are already plentiful with new lettus, spring onions, kale, Spinach and much more on the way..  

  After biding our time for the wayward weather to calm down, the sun has finally arrived to herald Spring proper. This month has been unseasonably cold and the sun’s heat sparse but over the last few days green shoots have burst forth in the polytunnels thanks to the new sun’s rays and in the days and weeks after St. Patrick’s Day we will be going into overdrive on the Farm…sewing trays and trays of seedlings, transplanting into pots, after that into the fields. Our irrigation systems are being cleaned and restored, channels dug for new fencing, old crops cleared, fruit beds weeded, soil turned over in the tunnels and fields…..after winter’s hibernation we are limbering up for the explosive abundance of life and growth in the madly busy weeks ahead. Read more…Issue 2 of Farm News

  It is February and the weather is still wild and wintry but at the Farm we are looking forward to Spring and already some planting is underway. In Celtic times, this is the time of year when the pagan ritual of Imbolc would happen- or the Rites of Spring. Click Here to read more…Farm News-Issue No1  

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