Farm Notes 7th Jan 2026
Hi folks,
We hope you all had time to enjoy Christmas and the New Year, and that Santa was good to the small people in your lives.
First of all, a huge thank you to everyone who left cards and gifts on doorsteps during our pre-Christmas deliveries, or brought them into the farm shop. It was incredibly kind and very much appreciated. All gifts (bar a special few) were passed on to a local charity supporting children in crisis, and a donation was also made to Pieta House on behalf of all our veg box subscribers.
We’re slowly finding our way back towards normality here on the farm. The crew returned on Monday the 29th to take care of a few essential jobs during that odd in-between week, and we’ve been back in full swing since the 5th. There’s plenty to be done: preparing beds for spring crops, getting propagation areas ready for what will be a virtual tsunami of sowings in about three weeks’ time, and a general tidy-up around tunnels and greenhouses, where growth has been extraordinary for this time of year.
The recent freeze has helped knock back cover crops and a lot of softer annual weeds, so for the most part it was welcome. It’s been a few years since we’ve had a proper stretch of frost here in Loughshinny, so aside from numb fingers and toes, it was something of a novelty.
We have a very healthy bird population on the farm, and during the cold spell we’ve been making sure they have access not just to feed, but to water too, which can be an issue when natural sources freeze. A shallow dish of water weighed down with a stone can be a literal lifesaver during a frost.
The final seed orders for 2026 are now placed and on their way. We’re looking forward to trialling some new varieties this year, and Farmer Dave is particularly excited about finally sourcing reliable seed for beef heart tomatoes. All going well, they’ll be making an appearance in summer boxes.
This Week’s Veg Boxes
Full Box
- Cauliflower – 1 head (Lusk)
- Carrots – 1kg loose (Rush)
- Potatoes – 1.25kg (Loughshinny)
- Parsnips – 300g (Loughshinny)
- Leek – 1 (Rush)
- Mushrooms – 1 punnet (Meath)
- Onions – 250g (Bare Acre)
- Swede – 400g (Bare Acre)
- Kale (Bare Acre)
- Beetroot (Bare Acre)
Half Box
- Cauliflower – 1 head (Lusk)
- Carrots – 1kg loose (Rush)
- Potatoes – 1.25kg (Loughshinny)
- Parsnips – 300g (Loughshinny)
- Leek – 1 (Rush)
- Mushrooms – 1 punnet (Meath)
As always, if any item becomes unavailable we’ll substitute with the best possible alternative.
From Jessie’s Kitchen
Hi everyone, Jessie here.
This week’s box is full of proper winter vegetables – the kind that really come into their own in big pots and slow cooks. I’ve put together three easy to prepare recipes that are forgiving, flexible, and designed to keep you fed with minimal effort.
They’re all batch-cook friendly, taste even better the next day, and don’t mind if you swap things in or out depending on what’s in the fridge.
Creamy Winter Vegetable Soup
This is the sort of soup I make when I want something warming that doesn’t require much thinking. It’s smooth, comforting, and brilliant for lunches.
Uses: cauliflower, carrots, leek, onion, potatoes, swede
Optional extras: a splash of cream, grated cheese, or a pinch of nutmeg
In a pot, sweat the onion and leek gently in butter or oil until soft. Add chopped carrots, potatoes, swede and cauliflower, season well, and cover with stock. Simmer until everything is tender, then blend smooth (or leave a bit chunky if you prefer). Finish with cream if you like and adjust seasoning.
Slow-Cooked Beef & Root Veg Casserole
This is proper stick-to-the-ribs food and ideal for a slow cooker or low oven. It’s very hard to mess up.
Uses: carrots, parsnips, potatoes, onion, mushrooms
Optional extras: a splash of red wine or a spoon of mustard
Brown the beef well first – it’s worth taking your time here. Add onion, then stir in tomato purée and flour if using. Tip it and all the veg into a casserole dish along with herbs and stock, season generously, and cook in a low oven (150c) slowly until everything is meltingly tender. (3-4hours)
Wild Card: Quick & Simple Crispy Roast Beetroot, Potatoes & Kale
This one’s a bit different and works as a veg main, a side, or tomorrow’s lunch.
Roast beetroot, potatoes and onion in a hot oven until crisp and caramelised. Quickly wilt the kale in garlic butter and spoon it over the tray just before serving. A fried egg on top turns it into dinner.
On-Farm Events 2026
After lots of requests, we’re adding more on-farm events this year. Alongside our much-loved bouquet bars, we’re running a series of growing workshops, including:
- General vegetable growing
- Cut flower production (for pleasure or profit)
- Polytunnel & greenhouse gardening
- Growing your own summer salads
Six dates are already scheduled, with two now sold out. We’re big believers in encouraging people to grow something other than grass, so we’d love to see you at one of the spring workshops. Full details are on the website.
More events – including a few social ones – will be added later in the year.
Shop & Food Truck Hours (Winter)
Farm Shop
Friday–Sunday · 9:30–4:30
Food Truck (Chef Ger)
Saturday & Sunday · 9:30–2:30
Big Farmer Baps and gourmet burgers
Thank you, as always, for supporting our small farm. We genuinely wouldn’t be here without you.
Dave, Ber & all the Bare Acre team
