Category Archives: Harvest

Cloughjordan Community Farm is now offering a new set of half day and full day Farm-Based Seed Saving courses with open pollinated heritage seeds. This is a practical, farm based seed saving course, based on selecting from the best varieties you already grow. Importantly, this course teaches seed saving without the requirement for on or off farm fridges. Course Tutor: Kevin Dudley has been involved in seed saving and sustainable agriculture for many years, and all over the world. His seed work has taken him from the Irish Seed Savers in Clare, to Koanga seeds in New Zealand and an ecological horticulture qualification from the Centre for Agroecology and Sustainable Food Systems University of California Santa Cruz. Course Content, Saturday 5th October: BOOK NOW The course will cover onion, lettuce, brassicas, tomato, parsnip and courgette. Selection, saving, harvesting, processing, storing, overwintering and assessing.   Learning Outcomes Understanding types of seed…

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Joining Cloughjordan Community Farm’s Pat Malone and his working horses are Eamon and Gereldine McDonagh (Bovine demonstration), Harry and Mona Bartlelink (Horses and potato harvesting) all day on Saturday 22nd September 2018 on Cloughjordan Community Farm. The day will be a meeting of the Irish Workhorse Association after event and a 10 year celebration of Cloughjordan Community Farm. Feile Na n’Ull – the Apple Festival event is also taking place on the same date, same place, which sees a range of apple related events in Cloughjordan. For more information contact Pat Malone on (089 2584326) Facebook/cloughjordancommunityfarm Cloughjordan Community Farm, Cloughjordan Ecovilllage, Co. Tipperary  

A number of people participating in the Sauerkraut making sessions have asked ‘what do you do with cabbage?’ So here are a few recipes that take advantage of our seasonal vegetables using cabbage. Rustic Cabbage Potato and White Bean Soup.. Red Cabbage Recipes – with bacon.. Vegetarian Red Cabbage– Bacony Brussel Sprouts – Ignore the advertising at the beginning of the page. This is a recipe that can be made outdoors or indoors.. Brussel Sprouts with Parmesan Cream..

Bye bye Raquel!!Thank you for the EVS Blog and videos! Raquel, Goi, Juan Carlos and Pricilla and all EVS students and Woofers of 2016-2017(I don’t have all the names right now..) The students did amazing work throughout the year and left a legacy of vegetable for members to enjoy right up to the end of the year. Raquel kept a Blog page live while here and you can see all the work they did and some great photos – here May on the farm: You can find Raquels personal ongoing Blog page here Watch all the great videos Raquel made of work on the farm 2017 here:    


Just some of the harvest this Spring / Summer: Salad Greens, mild and spicy Arugula/Rocket Scallions Tomatoes Kale – 3 varieties Baby chard Broccoli Courgettes Cucumbers and Gherkins – The pale cucumbers are a variety that are very easy to digest. Potatoes Garlic   Herbs Mint Dill Parsley Basil Green Coriander seeds


  This fresh summer soup is a lovely way of polishing off extra courgettes. It’s a good light lunch with bread and salad, and is especially excellent if you serve it with a generous dollop of tomato chutney in the middle of the bowl. Use Pecorino or any other substitute hard cheese in place of Parmesan if you are a vegetarian. Ingredients 3 tbsp olive oil 2 garlic cloves, finely chopped 6 or 7 courgettes, diced a handful of basil leaves 600ml hot chicken or vegetable stock 50ml cream, double or single parsley, chopped (optional) 50g Parmesan, grated salt & pepper Method Heat the oil in a large saucepan, then fry the garlic, courgettes and basil with a pinch of salt for about 10 minutes, until softened. Add the stock, then simmer for another 10 minutes. Blitz the mixture in blender or food processor, reserving some of the courgette if…

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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