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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 partnerships with Sending Organisations with other countries, Cloughjordan Community Farm can host volunteers for one year to participate in our EVS project “Growing Together”. You will receive free accommodation, food, insurance and pocket money. The only thing you might have to pay is a small part of your travel costs. At the end of your EVS period, you will receive a certificate confirming your participation and describing your project – Youthpass.   Wwoofing We ask a minimum of one month from volunteers with a daily commitment of 5 hours and weekends free. Accommodation is camping with cooking facilities provided as well as compost toilets and showers. We prefer that you come through the wwoof Ireland organisation.   How can you apply? If…

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-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 heat until boiling, then reduce heat and simmer. -Add 3 TBS olive oil or ghee to a large, deep-sided skillet over medium-high heat. -Add onion and butternut squash and cook until beginning to soften, 8 to 10 minutes. -Season with sea salt and pepper. -Add 1½ cups Arborio rice and let cook 1 minute, stirring constantly. -Add ½ cup dry white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes. -Reduce heat to medium and add ½ cup stock, then let simmer until absorbed, stirring frequently. -Continue adding stock and simmering until all stock has been used, about 15 minutes. -Stir in the following: 1 TBS fresh rosemary, finely chopped 2 TBS unsalted butter ½ cup freshly…

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-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 sliced 1 garlic clove, thinly sliced ½ cup white vinegar 1 tsp kosher or sea salt 2 TBS granulated sugar 2 TBS light brown sugar 2 tsp yellow mustard seeds ½ tsp coriander seeds 1 tsp cumin seeds ¼ teaspoon ground turmeric 1 star anise pod 1 cup of water -Bring to a boil, stirring to dissolve salt and sugar. -Pour hot brine into jar and cover. -Let cool, then chill. -Store in the fridge for up to 2 months.

-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 bacon on medium heat 8 to 10 minutes or until bacon is crisp. With slotted spoon, transfer bacon to small plate. -Drain and discard all but 2 tablespoons of fat from the skillet. -To same skillet, add the following: 1 clove of garlic, finely chopped ¼ tsp red pepper flakes -Cook 30 seconds, stirring. -Add butternut squash and ¼ tsp sea salt. -Cook 10 minutes, stirring and mashing frequently. -Stir in the following: 2/3 cup half-and-half 6 sage leaves, finely chopped -Cook 2 minutes. -Remove from heat. -Cook 1 pound of pasta according to package directions. -Reserve ½ cup cooking water. -Drain pasta well; return to pot. -Add chopped bacon, squash mixture and.. ½ cup grated Parmesan The reserved cooking…

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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 great work!