Castlefarm Shop Newsletter
27-Sep-2007
Castlefarm Newsletter September
Castlefarm Shop newsletter, September 07
The Castlefarm foodies
Last month, for our ‘Taste of Italy’ evening we had Louise O’Hare demonstrating how to make pasta and sauces in the shop. It was a great evening, although I noticed that all 27 attendees were female. So I have decided to hold a men’s cookery evening in the shop this month. This evening entitled ‘Sauces, spuds and sausages with flair’ will be exclusively for men. It will be limited to 15 and I am inviting all men interested in learning more about cookery to sign up immediately. The evening will cost €15 and will include tasting and a beverage or two! I am also asking men who have specific cookery questions to submit these in advance and I will answer these on the night. As usual to book email jenny@castlefarmshop.ie or phone 059-8636948.
Castlefarm shop gets a nice mention in the Bridgestone Guide!
We are on page 274. The McKennas describe me as a “perky organic farmer”. Incidentally Margaret McDonnell and Ballysax Organic Chickens got a nice write up on page 275, describing the chickens as “amongst the best known organic poultry in the country.”
New products on the shelves
From West Cork Herb Farm we have Mint Jelly and Basil Oil. We are also have some more of the Southern Alps range, muesli and dried Mango to be exact.
Peter addresses the Euro-toques
On 2nd September Peter addressed the Irish Euro-toques (the Irish Branch of the European Community of Chefs) at their annual forum in Brooklodge, Co Wicklow. The forum was entitled ‘RE-CONNECTING: FARMING, FOOD & RURAL COMMUNITIES’. Peter Joined the Minister for Food & Horticulture Trevor Sargent and broadcaster Matt Cooper at the discussion. Ross Lewis, Chef/Proprietor of Michelin-starred Chapter One restaurant, was amongst the panel. According to Mr Lewis, “As a chef I do my best to source top quality ingredients as locally as possible and more and more people are trying to do the same. The demand is there; farmers and producers need to seize the opportunity.” I was of course delighted to be Peter’s guest at the event!
On the farm and in the garden
At the end of August we finally brought in the remaining straw bales. The dry spell has allowed the cow roadways to dry up and we have been able to graze the Castlefield. In the garden we are harvesting broadbeans, French beans, lettuce, beetroot, herbs, carrots and at last tomatoes.
We say goodbye we say hello
After 3 months helping us on farm and in shop Elise, our Austrian student has left for home. Two days later – on 1st of September Amandine a French horticultural student arrived. Amandine will help us erect our new vegetable polytunnel (which will ensure a longer growing season for Castlefarm fruit and veg). She will also help us to plot and create a path through the new organic orchard. Louise our longstanding French student remains with us until the end of next month growing lots of nice vegetables for the shop. All four of us are looking forward to the upcoming Ireland v France rugby international, which we will watch in St Laurence’s bar together.
Products of the month
Broad beans and French beans – both from the Castlefarm garden plot!
The first Castlefarm recipe booklet
In case you haven’t herd I am looking for people to dig deep into their minds and recipe files and donate a recipe to my charity cookery booklet. This is something that won’t cost you anything and will create funds for two very good causes! All proceeds from the sale of the finished booklet will be donated to the Irish Kidney Association and Cystic Fibrosis. All we ask is that the recipe includes some Kildare ingredients! All you have to do is email your recipe to jenny@castlefarmshop.ie or post to Jenny Young, Castlefarm Shop, Narraghmore, Athy
Recipes of the month
We have lots of beans in the Castlefarm garden at the moment. These are two of my recipes, which were recently printed in my Kildare Post column.
French beans in tomato sauce
Beans can be a lot more interesting than something you add butter to. I make beans in a tomato sauce. I sauté some onion and garlic and add a tin of tomatoes, tomato puree, salt, pepper and a pinch of sugar. I cook this down on a medium heat for about 15 minutes and add a splash of red wine if there is some available, cooking another 5 minutes. Meanwhile I boil the beans for about 5 minutes, until they are tender. I drain and add to the tomato sauce and cook for a further 10 minutes. I serve with rice and a parsley garnish. If you have an abundance of French beans this recipe can also be frozen.
Broad beans baked in cheese sauce
I boil the broad beans for about 10 minutes, until tender. Then I make a light cheese sauce, using a strong cheddar or Gruyere. I mix the cooked broad beans into the cheese sauce and spoon the mixture into a greased ovenproof dish. Then I sprinkle with breadcrumbs and bake for about 10 minutes at gas mark 180, until the breadcrumbs are golden brown.
Opening hours Wednesday – Saturday 10am-6pm
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For further information contact Castlefarm Shop, Narraghmore, Athy, Co Kildare, Telephone 059-8636948, jenny@castlefarmshop.ie, www.castlefarmshop.ie