Harvest - Cloughjordan Community Farm

On Farm Seed Saving Course – 5th October 2019

cloughjo — Mon, 18 Feb 2019 14:19:49 +0000

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 and family identification in an open pollination, farm-based context.
Understanding how to place, plant, pollinate and observe your crops.
Knowling best practice in selection, saving, harvesting processing, storing, overwintering and assessing your crops.

Course Cost:

Please note when you register your booking there is a drop down menu for you to select your ticket type.

Course Fee €50 (excludes lunch)
Course Fee with lunch €60

PLEASE INDICATE IN THE SPECIAL REQUIREMENTS FIELD IF YOU HAVE ANY SPECIAL DIETARY REQUIREMENT SUCH AS VEGETARIAN OR VEGAN.

Course Venue:

Cloughjordan Community Farm, The Eco Village, Cloughjordan, County Tipperary.

Cloughjordan Community Farm is a member owned and operated horticulture smallholding in the Irish midlands. About 75 members (plus their children) are supplied with agroecologically produced vegetables twice weekly. Members pay the farmer’s wages and for all requirements via a monthly sub.

This project is supported by The Heritage Council.

The Heritage Council logo displayed in accordance with guidelines.

Irish Seed Savers

Cloughjordan Community Farm is a guardian for the Irish Seed Savers Association who conserve Ireland’s special and threatened plant genetic resources. Their work focuses on the preservation of heirloom and heritage food crop varieties that are suitable for Ireland’s unique growing conditions. They maintain Ireland’s public seed bank with over 600 non-commercially available varieties of seed.
http://irishseedsavers.ie

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Farm Heritage Day – Working Animals on Farms, 22nd Sept 2018

cloughjo — Thu, 13 Sep 2018 13:21:20 +0000

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)

www.cloughjordancommunityfarm.ie

Facebook/cloughjordancommunityfarm
Cloughjordan Community Farm, Cloughjordan Ecovilllage, Co. Tipperary

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A few recipes for the season!

cloughjo — Thu, 09 Nov 2017 21:53:33 +0000

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.. http://www.simple-veganista.com/2014/10/rustic-cabbage-potato-white-bean-soup.html
Red Cabbage Recipes – with bacon.. https://www.jamieoliver.com/recipes/vegetables-recipes/must-try-red-cabbage-braised-with-apple-bacon-and-balsamic-vinegar/
Vegetarian Red Cabbage– https://www.bbcgoodfood.com/recipes/3064/braised-red-cabbage-with-cider-and-apples
Bacony Brussel Sprouts – Ignore the advertising at the beginning of the page. This is a recipe that can be made outdoors or indoors.. mail.google.com/mail/u/0/?zx=6743xheuqghn#inbox/15f98160dbd1da70
Brussel Sprouts with Parmesan Cream.. http://www.myrecipes.com/recipe/brussels-sprouts-parmesan-cream

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Work on the farm

cloughjo — Thu, 28 Sep 2017 13:28:42 +0000

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: http://evs-cloughjordancommunityfarm.blogspot.ie/

You can find Raquels personal ongoing Blog page here https://raqueldafouzeng.wordpress.com

Watch all the great videos Raquel made of work on the farm 2017 here:

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Harvest this week!

cloughjo — Sun, 07 Aug 2016 21:48:14 +0000

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

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Courgette and basil soup

cloughjo — Mon, 04 Jul 2016 10:07:06 +0000

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 you want a bit of texture in the soup, then return to the pan, stirring in any chunks of courgette you have reserved.
Gently reheat, stirring in the cream, parsley and most of the Parmesan. Season. You may want to thin the soup with some milk or stock.
Serve with the reserved Parmesan sprinkled on top.

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Whole-Wheat Penne with Sausage, Chard, and Artichoke Hearts

cloughjo — Sun, 19 Jun 2016 08:48:03 +0000

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 to 12 minutes. Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat. Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot. Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.

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Community Farm Newsletters

cloughjo — Thu, 16 Jun 2016 19:06:48 +0000

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

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