This Week’s Veg Boxes
As always, the boxes reflect what’s in good condition right now and what suits the season.
Full Box
- Salad Leaves
- Cauliflower
- Carrots
- Rush Cabbage
- Onions
- Leeks
- Purple Kale
- Potatoes
Half Box
- Salad Leaves
- Carrots
- Rush Cabbage
- Onions
- Leeks
The rush cabbage and kale are both at their best at this time of year — cold weather brings sweetness, and they hold well in the kitchen for soups, stir-fries, and simple midweek meals. Leeks and onions continue to be the backbone of winter cooking, while the cauliflower this week is ideal for roasting or adding to curries and traybakes.
On the Farm This Week
Most of the work this week has been about tidying up, protecting crops, and getting everything tucked in before deeper winter sets in.
Our bulb garden has now been mulched with a generous layer of well-broken-down compost. This gives protection against frost and provides slow-release nutrients for the narcissus, iris, allium, and camassia that will bring colour back to the farm next spring. It’s quiet work, but important — the kind of preparation that pays off months down the line.
The final trays of snapdragons have also gone into the tunnel. These overwintered plants will give us our first early flowers next April, just when we’re all desperate to see something blooming again.
A big milestone this week was the arrival of the final loads of compost for the glasshouses. In total, around 100 tonnes have now been delivered. Next week, the crew will begin spreading it across three-quarters of an acre, preparing the ground for our first spring sowings and plantings in February and March.
Bringing this new ground into production is a big step for us. It means we’ll be able to grow more of our own produce here on the farm and include an even higher proportion of home-grown vegetables in next year’s boxes.
Christmas Scheduling & Advance Updates
As we move deeper into December, a few important dates to note:
- Final delivery before Christmas: Friday, 19 December
- Final collection before Christmas: Saturday, 20 December
The farm will then close for two weeks over Christmas and New Year — the only break we take all year.
We’ll reopen with deliveries and collections on:
- Friday & Saturday, 9–10 January
The farm shop will also close for this two-week period. When we reopen in January, the shop will operate weekends only for the first two months, returning to our normal opening schedule in early March.
Christmas Veg Boxes
We’re offering Christmas Veg Boxes again this year, available for collection at the farm on 23rd and 24th December.
Full details of contents and pricing are available on our Christmas Shop page:
👉 https://bareacrefarm.ie/christmas-shop/
If you’ve never visited the farm before, Christmas collection days are a lovely time to come up, see the place, and say hello.
Shop & Food Van
Farm Shop
Thursday–Sunday · 9:30–4:30
Food Van (Chef Ger)
Saturday & Sunday · 9:30–2:30
Serving Big Farmer Baps and Gourmet Burgers.
Two Recipes from Jesse.
CARROT, CABBAGE & LEEK STIR-FRY WITH GINGER AND CRISPY ONIONS
Fast, bright, and great as a standalone veggie meal or beside eggs or rice. Uses carrots, cabbage, leeks, and onions getting you 4 of your five a day. This really is one of my favourite, one pot recipes. It is simple, crunchy and incredibly tasty.
Frying rather than boiling brings out the natural sweetness and nuttiness in cabbage and it combine so well with the tang of the ginger.
Jesse
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Ingredients
2 carrots, cut into nice thin batons
½ head cabbage, thinly shredded
1 leek, halved and sliced
1 onion, thinly sliced
Small piece of ginger (or ½ tsp dried ginger)
Soy sauce or tamari
Splash of vinegar or lemon
Oil
Optional: fried egg on top
METHOD
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Heat a pan with a generous splash of oil.
Cook the onions & leeks until softened and starting to caramelise.
Add the carrots, cooking for and 3–4 minutes until lightly golden but still crunchy.
Add cabbage and cook until just wilted but also still crunchy.
Season: Add grated ginger, a dash of soy/tamari, and a splash of vinegar or lemon to brighten it.
Finish: Add salt & pepper to taste and serve warm.
Optional: Top with a fried egg for extra richness.
Serve with: A handful of salad leaves on the side.
Light, quick and satisfying.
CREAMY CAULIFLOWER.LEEK AND POTATO BAKE WITH CRISPY KALE.
A cosy, one-dish vegetarian dinner that uses cauliflower, leeks, potatoes, and purple kale.
Ingredients
1 medium cauliflower, broken into florets
2–3 medium potatoes, thinly sliced
1 large leek, washed and sliced
1 onion, sliced
Handful of purple kale, torn
200ml cream or whole milk
1 tsp mustard (optional)
Grated cheese (A good handful, I used pre-grated cheese )
Salt & pepper
Olive oil
METHOD
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1. Prepare your veg
Parboil the cauliflower florets for 4–5 minutes or steam in microwave for 4 minutes.
Meanwhile, in a pan, soften the onion and leek in a little oil until sweet and golden.
LAYER THE DISH
Scatter potato slices in the base of an oven dish.
Add the leeks/onions, then the cauliflower.
PREPARE THE CREAM MIX
Whisk the cream/milk with mustard, salt, and pepper. Pour over the veg.
Sprinkle a light layer of the grated cheese over the top.
Bake: 190°C for 25–30 minutes.
CRISP THE KALE
Toss kale with a drizzle of oil, salt, and pepper. Spread on top for the last 8–10 minutes of baking until crisp.
Serve: With salad leaves for freshness.
A perfect warm lunch or dinner that uses four of the Bare Acre Full Box ingredients and feels like the perfect cosy weekend comfort food.
