'Community Supported Agriculture - Weekly Veg Bag Scheme'


End of Season Recipes :)

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Photo taken yesterday  23rd September 2013 at Aimi’s  farm whilst harvesting  from our very small scale plot some Quinoa .(for Transition Town Kinsale’s Community Supported Agriculture  )

Hi all

And so we come to the last week of our veg. Aimi won’t be harvesting any more after this week but she’ll be busy doing lots of other work on the farm.  I hope you’ve enjoyed your recipes and especially your sweet lovely local nutritious veg. Back to shop bought veg until next year when Aimi starts growing again. Meanwhile you might find Aimi at the market with Laurel this wedensday. Laurel makes lovely prepared dishes with Aimis lovely veg and you might see  some of Aimi’s veggies on the stall too.



Until next year

Jeannie :)


Carrot and chickpea salad

Serves 4-6

  • 1 cup shredded carrot

  • 1 cup Aimi’s flat-leaf parsley leaves, very coarsely chopped

  • 19-oz. can chickpeas, drained and rinsed or soak over night

  • 1/2 cup chopped scallions, white and green parts (about 4)

  • 1/2 cup sliced radishes

  • 3 Tbs. fresh lemon juice

  • 1 tsp. ground coriander

  • Sea salt and freshly ground black pepper

  • 6 Tbs. extra-virgin olive oil

  • 1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Good with warmed pita bread, sliced into wedges. Take half the chickpeas and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.
In a jug whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.


Simple Parsley pesto

  • 2 cups of Aimi’s fresh parsley

  • 1/3 cups pecans (or walnuts)3 cloves garlic

  • 1/4 cup olive oil

  • Sea salt

  • (1/4 cup Parmesan cheese

Combine the parsley, garlic, and pecans in a food processor and blend until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt.
Transfer the pesto in a jar and keep in fridge.


Zingy Leek and Courgette soup

serves 4

  • 3 leeks, washed and chopped

  • 2 courgettes, chopped

  • Large handful of parsley

  • lemon zest, of 1/2 a lemon

  • 1 clove of garlic, finely chopped

  • 600 ml vegetable stock

  • salt and pepper

Great with Parsley Pesto  recipe above and Pitta or big chunks of bakery bread YUM!! Sauté the leeks and courgettes in olive oil until starting to turn golden.  Add garlic and continue to cook until fragrant. Pour in the stock. Add the lemon zest and simmer for 15-20 minutes. until all the vegetables are cooked through. Wait about 10 min to add parsley.simmer for a few minutes then blitz in a blender. Taste and adjust the seasoning, perhaps adding a splash of lemon juice for a bit of zing. Serve garnished with a drizzle of extra virgin olive oil and some parsley.


Turkish Carrot and Parsley

  • Handful of Aimi’s flat leaf parsley, finely chopped

  • 3-4 of Aimi’s medium carrots, grated

  • 30ml/2 tbsp. olive oil

  • 2-3 cloves of garlic, crushed in sea salt

  • 450gr/16 oz. / 2 cups natural plain yoghurt – whole milk yoghurt recommended-

  • Salt and freshly ground black pepper to serve

Good to eat with flat breads or Pitta breads. Sautéing carrots in olive oil making them softer and bring out their natural sweetness for 3 -4 minutes, until they are about to soften up, but still a little crunchy. Turn the heat off and leave them to cool aside.Put the sautéed carrots into the garlicky yoghurt bowl.

In the meantime, crush the garlic clove in sea salt and stir them into the bowl of yoghurt. When cooled, combine the sautéed carrots into the yoghurt bowl and give a good mix. Stir in the chopped parsley and mix well.



Last of the Seasons Harvest :)

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Photo of Laurel selling Aimi’s veg on the market. Laurel also makes wonderful prepared food with all Aimi’s veg !!

Hi all

So now we’re coming to the end of Aimi’s lovely veggie bags. Aimi has dedicated a lot of time, hard work and energy to growing our vegetables in all kinds of weather from spring time and through that wonderful summer. Aimi’s done such a amazing job with a lot of hard work to keep us supplied for many months with lots of delicious veg. And so next week is the last week of harvest.  If you’re a fortnightly member and you’re collecting this week it is your last bag of the season. Or if you’re collecting next week that will be your last bag. Aimi you deserve a rest hun you truly do !! :)


 Until next week (I think) Jeannie



Parsley-tomato Dressing

Place tomato juice, vinegar, onion, parsley, garlic, cayenne pepper, oregano, black pepper, and canned tomatoes in a food processor or blender. Process until smooth.

Cherry Tomatoes With Parsley And Garlic

Preheat oven to 350 degrees. In a medium baking dish combine tomatoes, lemon juice, olive oil, garlic and salt; toss lightly. Bake for 5 minutes or until heated through. Stir in parsley just before serving.


Courgette and Leek soup

  • 2 or 3 of Aimi’s  courgettes 1 tbsp oil
  • 1 of Aimi’s onions finely chopped
  • 3 of Aimi’s leeks chopped
  • 1 tsp of Aimi’s parsley
  • 1 1/3 liters vegetable stock
  • 3 or 4 flourly potatoes
  • A tsp of rosemary
  • A tsp of thyme

Add the stock ,onion and leeks and potatoes and cook bringing it to the boil.
Add courgettes thyme and rosemary boil for a further 5 minutes then reduce the heat and simmer for 30 minutes or until the potatoes have softened and start to thicken the soup. Like most soups you can slightly and whiz soup with a blender until smooth. Or what I like to do is liquidize half and leave soup with some bite in it.If you want to freeze some to eat another time let it cool down then put some into your container and pop it in the freezer.

Bulgur Salad

  • 1 cup of Aimi’s fresh parsley
  • 1/2 cup of Aimi’s sliced onions
  • Lots of Aimi’s lucious chopped tomatoes
  • 1 cup bulgar
  • 1 cup boiling water
  • 1 tbsps lemon juice and zest
  • 3 tbsps olive oil
  • 2 tsps garlic finely minced
  • 1/2 cup mint leaves chopped
  • 1/4 cups cucumbers chopped
  • Irish Rock Sea Salt ground in pestle and mortar
  • Ground black pepper to taste

Measure out 1 cup bulgur into a bowl big enough to hold the finished salad. Add 1 cup boiling water, stir, and let bulgur soak until all the water is absorbed. I soaked the bulgur for about an hour, which I find makes it nice and fluffy. While the bulgur grain soaks, zest one lemon and put zest and juice of lemon into a small bowl. Add the minced garlic, then whisk in the oil. When bulgur has absorbed all the water, stir in this dressing and let marinate while you chop herbs and veggies. Add parsley and mint. Chop herbs and slice green onions and cucumber and stir into bulgur. Season to taste with salt and fresh ground black pepper and serve.


A Nice Treat of Baked Fish With Tomatoes, Onions, And Parsley

  • 2 of Aimi’s onions chopped
  • ½ cup of Aimi’s parsley
  • 1 Can of tomatoes along with some of Aimi’s toms
  • 1 clove of garlic crushed
  • 3lb of fish such as red snapper
  • ½ cup of white wine yum
  • Irish rock salt and pepper to taste

Heat oil in a saucepan. Add onion and cook until translucent. Add tomatoes, wine, parsley, garlic, salt, and pepper.Simmer covered 10 minutes.Place fish in a large baking dish.Cover with sauce. Bake at 180°C about 25 minutes, or until fish flakes easily when tested with a fork.


Abundant Veg Recipes

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Hi all

Surprisingly I lit my first fire of the season in the little stove last night. It was so cozy. Time to wrap up a bit more and cook more warming recipes and think of preserving those foods while we still have abundance. Speaking of food preserves which we usually have at the Autumn Food Fest. We’ve had to cancel the fest this year as the Temperance Hall will be closed for 2 months. So we are brainstorming an alternative evening in a different location now. So keep your ears peeled as it will be happening soon. :)



Until next week.. enjoy your recipes !!




Roasted Balsamic Veg

A few of Aimi’s Carrots chopped

2 of Aimi’s Turnips chopped

oil enough to coat vegetables

2 tsp balsamic vinegar

1 tsp fresh rosemary very finely chopped alternatively dried herbs

1 tsp sage very finely chopped fresh

salt and fresh ground black pepper to season if desired

ground black pepper salt


Preheat oven to 250. Peel carrots and turnips and cut into chunks, making the turnips slightly larger than the carrots, since turnips cook a little faster. Put vegetables into a bowl , pour in the oil and 2 tsp. balsamic vinegar, then add herbs. Stir to coat everything.
Coat the pan with oil Pour veggies out onto pan. Roast 35-45 minutes, until vegetables are softened and starting to brown. Put into serving bowl and toss some extra balsamic vinegar and seasoning if you like


Roasted Turnips with Parmesan

1 or 2 of Aimi’s Turnips peeled and cut into 1/2-inch wedges

1/8 tspn cayenne pepper

¼ tspn ground nutmeg

2 tbspn oil

Sea salt and pepper

1/4 cup grated Parmesan

Preheat oven to 475 degrees. On a baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.


Rose Pink  Pickled Turnips

1 of Aimi’s small Beetroots or a few slices from a regular-size beetroot peeled

 (1 kg) of Aimi’s Tturnips peeled

3 cloves garlic peeled and thinly sliced

1/3 cup (70 g) coarse sea salt

1 cup (250 ml) white vinegar (distilled)

3 cups (750 ml) water

1 bay leaf

These would make a great gift !! In this recipe the small amount of beetroot is not so much used for taste but gives the pickle a lovely rose pink colour.  (The colour depends on how much beet you put in.) It’s fun to watch the colour deepen every day J. Sea salt is recommended not only for its health benefits it contains about 80 trace minerals including iodine which is a very necessary element for preventing thyroid problems and helps regulates the metabolism of multitudes of body cells. I recall reading that Benjamin Franklin would drink sea water when he felt sick? If hefelt unwell, he would walk to the sea, scoop a couple of handfuls, and go to bed. When he awoke, he felt great! Amazing eh?

To make the Brine mixture :  In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

 Cut the turnips and the beetroot  into batons, about the size of chunky chips. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.  Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.

Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will taste mellow after a few days. They’re best enjoyed within  six weeks after, as they tend to get less-interesting if they sit too long. Mark the date clearly on them and enjoy watching them turn that beautiful rose pink. Enjoy :)

Harvest Abundance

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 Hi all

Aimi has worked very hard since early spring time to bring us a lot of

delicious vegetables. We’ve been so blessed to have Aimi’s lovely veg for many months and now there are only a matter of weeks left. Aimi said the bags will run until the end of September and she will confirm this closer to the time.

Aimi is currently working hard sowing green manures which are plants that are good for enriching the soil and help to increase fertility and are a great organic way to add nutrients to the soil. So next year our veggies will be even more nutritious.


Bon appétit until next week





Crispy Potato & Courgette Fritters with Tomato & Sweetcorn Salsa with crispy green salad

1 of Aimi’s courgettes coarsely grated

1 of Aimi’s onions grated

500g potatoes, grated

1 large egg, beaten

Tomato & Sweetcorn Salsa

3 of Aimi’s sweetcorn

1 of Aimi’s onions (small) finely chopped

2 tomatoes

1 tsp olive oil

1 tsp red or white wine vinegar -

Grate the raw potatoes into a bowl and add the grated onion. Put the grated potato and courgette onto a thick layer of kitchen paper and press out excess water, add the onion and mix well with the egg.

Take a large spoonful of the mixture and press into a rough ball in the hands, then place on a baking sheet. Repeat with the rest of the mixture to make 12 potato cakes. Bake in the oven 225°C/Gas Mark 7 for 20 minutes until crisp.

Meanwhile make the salsa by cutting the tomatoes into small dice and mixing with the rest of the ingredients.Using a fish slice lift the potato cakes off the baking tray and serve with the salsa and Aimi’s crisp green salad.

   Mashed Turnips a very Irish recipe

1 of Aimi’s turnips peeled and cut into a large dice

Some of Aimi’s parsley chopped

Salt as needed

A sprinkling of ground pepper

A good knob of butter

Bring a large pot of salted water to a boil over high heat. When boiling, add turnips, cooking until tender, about 20 to 30 minutes (Use a knife to check the tenderness of the turnips.).

Drain water from turnips, adding turnips back into pot. Add butter, pepper and salt. Mash the turnips with butter and seasonings using a potato masher, until reaching a desired consistency. Add some of Aimi’s chopped parsley.


Spicy Turnips Fries

3 of Aimi’s turnips, peeled and each cut into about 6 wedges
2 teaspoons butter, melted
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes /to taste
1/8 teaspoon ground ginger
1 dash ground allspice

The kids will love these.Preheat oven to 400f degrees. Combine first 7 ingredients in a shallow roasting pan coated withoil, toss the turnips in the oil to coat.Bake at 200 degrees for 35 minutes or until tender, stirring every 10 minutes.


Courgette and Leek Soup

1 of Aimi’s onions finely chopped

2 of Aimi’s leeks chopped

900 g Aimi’s courgettes 1 tablespoon olive oil

1 1/3 liters vegetable stock

1 teaspoon rosemary

This will make a hearty quick and easy soup for about  people. Heat the oil in a large pan . Add the onion and leeks; cook for 5-10 minutes Add courgettes and cook, stirring, for a further 5 minutes. Add stock and rosemary, then bring to the boil. Season, reduce the heat and simmer for 20 minutes. Cool the soup slightly and whiz soup with a liquidizer until smooth.

Hands up who likes Sweet Corn on the Cob :)

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Hi all

Did you know that Aimi’s sweetcorn is best eaten as quickly as possible as the natural sugars convert  to starch and the kernels start toughen. Sweetorn is a great carbohydrate food, and is rich in vitamins A,B and C fibre, iron magnesium, phosphorus and potassium. The sooner you eat them the better YUM



Until next week enjoy the recipes



Corn Pancakes

About 4 of Aimi’s medium ears of sweet corn

1 cup flour

1 Tbsp baking powder

1/4 cup sugar/optional

1/4 tsp salt

3/4 cup milk

2 eggs

2 Tbsp vegetable oil

4 Tbsp butter, melted


I make pancakes all the time and I don’t measure I just throw in the flour and add milk until I get the right dropping consistency. I made 2 batches  recently one was corn pancakes  (very similar to fritters) with snips of Aimi’s Spring Onions the other with left over mashed potatoe and s.onion which tasted like corn potatoe cakes but they need to be cooked longer til they’re very brown Yum. I also added sunflower and sesame seeds for a lovely texture and black pepper.


And so to the recipe: This makes a lot of small pancakes.Remove kernels from the corn. Measure 2 cups corn kernels and set aside. Meanwhile, in a bowl, combine flour, baking powder, sugar, and salt. I make it without sugar and its stil nice.


In a blender whisk milk and 1 cups of the corn kernels until fully pureed reserve the other half of corn to add later (or you can puree all the corn for a smoother pancake). I prefer lumpy much yummier and more flavoursome..


Add eggs and oil to milk-corn mixture until blended. Add flour mixture, a bit at a time, and blend until smooth after each addition. Add butter and blend a few times to blend. Stir in reserved corn kernels if you chose kernel-laden cakes.


With your oil in the pan on medium heat. Pour batter in about 3-tablespoon amounts to make 3- to 4-inch pancakes. Cook until bubbles appear over entire surface, about 2 minutes. Flip pancakes and cook until golden brown on second side and cooked through, about 1 minute. Repeat with remaining batter. Serve hot with butter and maple syrup or honey.. see you don’t need the sugar J


Alternatively for a savoury pancake you can add chilli, paprika and coriander.Serve with a minty yoghurt dip, or guacamole and sour cream depending on whether you want savoury or sweet.


Corn Tomatoe and Basil Salad

A handful of Aimis sweet Tomatoes

3 of Aimi’s Sweet Corn

2 sprigs of Aimi’s Basil

1 or Aimi’s Onions

1 Tbsp. extra-virgin olive oil or vegetable oil

1 tsp. cider vinegar or white wine vinegar

1/4 tsp. salt

In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside.

Cut off kernels of corn. chop tomatoes. Cut Basil into thin strips (this has a fancy name Chiffonade J)Toss corn and tomatoes with dressing. Sprinkle with basil and serve.

Simply Romanesque

1 or 2 heads of Aimi’s broccoli Romanesco
2 to 4 garlic cloves, thinly sliced (vary depending on taste)
2 tablespoons extra virgin olive oil
1/2 cup water
1/2 cup grated Parmeson

Cut or break the heads of Romanesque into small bite-sized florets to make about 5 cups.In a pan that has a cover, place the olive oil and bring to a moderate heat.Add the pieces of sliced garlic and the broccoli Romanesco florets and cook over a moderate heat until the garlic and the edges of the florets are browned.

Add the water, a pinch of salt, and several grinds of pepper.  Reduce the heat to medium-low and cover.  Cook for about 10 minutes until the water gradually dissipates and the florets become tender.Remove from the heat and sprinkle the grated parmesan cheese on the cooked florets.  Toss to combine

Broccoli Leek Soup

1 of Aimi’s Romanesque Brocolli

2 Aimi’s leeks, thinly sliced

1 tbsp oil

1 tbsp unsalted butter

1 medium potato, peeled and cut into 1-inch pieces

1 clove garlic, thinly sliced

3 cup chicken or vegetable broth

3/4 tsp salt

Pinch of freshly ground pepper

1/4 cup snipped chives / optional


Separate the lovely fractal florets from the stems, keep stems you’re going to use them too.

In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan and add chives, and reheat briefly.

sunflower and sesame seeds for a lovely texture and black pepper.

Your yummy weeky veg recipes

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Hi all

Did you know that Romanesque cauliflower (also known as broccoli) has been nick named  Fractal Food because of its shape and that it’s rich in vitamin C, folic acid, potassium and fibre. It looks nutty and tastes nutty too :)

Looks aside it is tasty and the flavor is some where between broccoli and cauliflower with a sweet veggy nuttiness that Kids do tend to like.  Romanesque does not have that slightly bitter edge that cauliflower can have which puts kids off. It tastes lovely steamed, roasted or in soups or use it as a substitute for all your cauliflower or broccoli dishes.

Thank heavens the weather is still lovely and it’s wonderful to still be able to avail of Aimi’s wonderful lush vegetables. I hope you are enjoying your recipes.Feedback is much appreciated. You can reply to me by email.

Kinsale Green Growers Blog


Kinsale Green Growers on Facebook



Until next week enjoy the recipes and the veg… Bon appetite

Jeannie :)


Roasted Romanesque Cauliflower

1 of Aimi’s Romanesque cauliflower, core removed and cauliflower broken up into florets
4 tablespoons oil
1/4 teaspoon red pepper flakes
1/2 teaspoons salt
Several grinds black pepper

Preheat the oven to 220c / gas mark 7

Place all ingredients in bowl mixing bowl. Toss and mix the Romanesque until evenly coated with seasoning and oil. Arrange florets in an even layer on a baking sheet.

Roast for 20 minutes, or until the Romanesque is tender. Finish with a squeeze of fresh lemon juice, if desired.


Romanesque Soup
1 of Aimi’s Romanesque broccoli  florets and stems, chopped up small
1 of Aimi’s onions peeled and chopped 
2 garlic cloves peeled and minced
1 leek, cleaned thinly sliced
2 medium potatoes cleaned chopped
A few sprigs fresh thyme (optional)
Chicken stock
½ teaspoon curry powder, or more to taste
Pinch cayenne
1 teaspoon salt
Black pepper to taste
Heat some oil .Add leek, garlic and onion, and stir, until onion is translucent.
Add potatoes and Romanesque (it is referred to as cauliflower and broccoli) , then enough water or stock to barely cover vegetables. Add thyme, if using. Bring up to a boil, then reduce heat and cook at a simmer, until veggies are fork tender, about 20 minutes. Remove from heat.
Take out thyme sprigs from pot. With a handheld stick blender, puree soup directly in pot. Alternatively, puree in a blender or food processor, in batches.
Return puree to pot and season with salt, pepper and spices. Stir and simmer over low heat until ready to serve. Garnish with toasted slices of crusted bread rubbed with garlic, then sliced into croutons yhen top with shreaded cheddar. YUM


Split Pea and Courgette Soup

1 of Aimi’s onions

2-3 of Aimi’s Courgettes

1 1/2 cups yellow split peas / alternatively use red lentils

4-5 cup stock

1/2 ground turmeric

1 Tbsp vegetable oil

Salt and Pepper

One of my favourites and a very simple soup to make.I usually cook the split peas until they reach boiling point then turn the heat down and add the chopped onion and turmeric and stock and simmer for a half hour Add the courgettes , add the other half of the stock and simmer until everything is tender for a further half hour or so then blitz with a blender. Or if you’re like me and you like your soup with a bit of bite eat it as it is .


Beetroot and Chapati  Bread

2 of Aimis beetroots, finely grated
3 cups whole wheat flour, plus a little extra for dusting
1 teaspoon black pepper
1 tablespoon oil
Oil, for brushing
1 teaspoon black cumin seeds
1 teaspoon salt
Lukewarm water, as needed to bind the flour

Put the flour in a large mixing bowl.  Add the salt, black cumin seeds and black pepper and mix the ingredients together well.  Rub in the oil and add the beetroot. Mix it all together well.  Add the lukewarm water a little at a time until you have a soft dough. Place the dough on a flat surface and knead it until it is smooth and pliable. Cover the dough with a damp cloth and let it rest for 20 – 30 minutes.
Make small balls with the dough and then flatten each ball between your palms.  Dust them with a little flour and roll it out making 7 inch diameter circles of dough.Heat a frying pan over a and put in flat bread one circle at a time.  Cook for 30 seconds and then turn over.  Brush the top surface with a little oil.  Turn it over again and brush the other side with a little oil as well.  Cook the bread until it is has browned on both sides.


Mushroom and Courgette Tart

1 Courgette, thinly sliced

1 of Aimi’s Onions

A small handful of Aimis’ lush tomatoes

Aimi’s basil (if you’ve any left)

2 tbsp sundried tomato puree

1 garlic clove, crushed

375g ready-rolled puff pastry sheet

125g ball mozzarella, cut into chunks

100g mushrooms, sliced

1 tbsp olive oil

2 tsp dried oregano

Heat oven to 220C/fan 200C/gas 7. Mix the tomato puree and garlic together. Place the pastry on a baking sheet and score a border about 1cm in from the edge. Prick the pastry within the border all over with a fork, then spread with the tomato mixture.

Top with the Aimi’s Onions (fried) and Courgette, tomatoes halved, cheese, mushrooms and, drizzle with olive oil, then evenly scatter over the oregano and basil along with a little salt and pepper. Bake for 20 mins until risen and golden, then slice and serve with Aimi’s salad. You can add the likes of parma ham and Aubergine for extra yumminess.


Hearty Harvest Recipes :)

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Hi all

In order to preserve Aimi’s aromatic summer herbs and all their lush flavours. Simply harvest and tie together and hang them upside down in a cool dark place such a closet, or under a shady tree outside. Keep the bunches small for shorter drying time and to protect your harvest from getting mold. Make sure each bunch has plenty of air to pass through all of it.

Also another great method of preserving is to blend the herbs with oil into a paste then put them into ice cube trays and pop them out as needed (or bag them when ready ) for pestos and sauces etc.

Speaking of herbs, are you wondering how to use the mint in your garden. Try mint,  French beans and carrots steamed together. Absolutely lovely  and simple a taste of summer.


Kinsale Green Growers on Facebook



Until Next week enjoy your veg and your recipes



Chard and Quinoa Stuffed Rolls

1 handful of Aimi’s fresh parsley or cilantro, minced

 4 large leaves of Aimi’s chard

2 Aimi’s Courgettes grated

2 Aimi’s carrots, grated

1 cup quinoa

1 tbsp soy sauce)

1 tsp sesame oil

 1 inch piece ginger, grated and juiced

 1 onion, diced

Half cup broccoli, diced

Half cup sesame seeds

Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.

Mix the rest of the ingredients, except for the chard leaves, together in a large bowl. Spoon the mixture into the chard leaves, wrap them up and put them in the oven, covered, at about 350 degrees F for 20 minutes. Serve them with an extra drizzle of tamari if you wish.


Pasta With Ricotta, Garlic and Chard

A bunch of AImi’s Chard

1oz farfalle (the pasta that looks a bit like butterfly shapes)

2 tbsp olive oil

1 onion finely chopped

4 cloves garlic

1 ½ cups ricotta cheese

Pinch Ground nutmeg            

Salt and pepper to taste

Trim off and discard ends of chard stems; then cut off remainder of stems at base of each leaf. Thinly slice stems and leaves crosswise, keeping them in separate piles. Set aside to use later.

 In a large pan, cook pasta in 3 quarts boiling water just until tender to bite (8 to 10 minutes. Meanwhile, heat oil in frying pan over medium-high heat. Add onion and chard stems; cook, stirring often, until onion is soft but not browned (3 to 5 minutes). Add garlic and chard leaves and cook, stirring often, until leaves are bright green (about 3 more minutes). Add 3/4 cup (180 ml) water and bring to a boil.

Remove from heat and blend in ricotta cheese; season to taste with salt, pepper, and nutmeg. Drain pasta well and place in a warm wide serving bowl. Add ricotta mixture.


Italian Sausage Beans and Greens

2  cups Aimi’s coarsely chopped chard

2  tbsp Aimi’s Parsley and some snipped fresh or dried thyme

1/2  lb hot or mild fresh Italian (or your choice of sausage) sliced into 1/2-inch pieces

1/2  cup chopped onion

2  tins of white cannellini beans drained and rinsed

3/4  cup chicken stock ( veggie stock if making it vegetarian without sausages)

1/4  cup dry white wine or reduced-sodium chicken broth

1/4  cup finely shredded Parmesan cheese (optional)

In a large saucepan cook sausage and onion over medium heat about 5 minutes or until onion is tender. Drain off fat. Add beans, and chopped chard without stems, chicken or veg stock, wine, and thyme. Bring to boiling; reduce heat. Cover; simmer 5 minutes. Ladle into serving bowls. Sprinkle with Parmesan cheese, if desired.


Spicy Courgette and Carrot Muffins

1 of Aimi’s small courgettes, shredded (3/4 cup)

1 of Aimi’s small carrot, grated (1/2 cup)

2 cups all-purpose flour (I use spelt)

3/4  tsp baking soda

3/4 tsp teaspoon baking powder

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1 pinch ground cloves

1/2  cup vegetable oil

3/4  cup sugar / optional

1/2  cup sunflower seeds

1/2  tsp salt

2  eggs

Heat oven to Gas mark 4 – or 180 degrees. Coat the muffin tin with oil. Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in a large bowl / all the dry ingredients.

Mix eggs, oil and sugar in medium-size bowl.Stir in shredded courgette and carrot. / wet ingredients

Stir wet mixture into dry mixture. Stir in sunflower seeds. Divide batter equally into muffin tin, fill each well half way to allow room for the muffins to rise.

Bake for 23 to 25 minutes or until lightly browned and risen. Remove from pan to wire racks to cool.


August 5th veg recipes :)

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Hi all

I am totally loving my veg lately and am appreciating that they are just so much fresher sweeter and nicer than the shop bought variety. Hurray for Aimi :)

This week with all the wonderful gluts of veg available at Aimi’s stall, my thoughts are turning to the approaching autumn and preparing chutneys and pickles etc for the coming winter.. Rem home cooked jams,chutneys,pickles, potted dried herbs, cordials, home made wines, etc are welcome at the swap ‘n barter stall at the Transition Town Kinsale Autumn Food Fest. I hope it goes ahead this year, but if there’s not enough volunteers to help it may not. (If you want to volunteer (long way off yet) let me know, your energy and inspiration will be most welcome.)

Note For all preserved food in jars: I wash then sterilize the jars in a pre heated oven on a tray until all jars are just hot. Pour boiling water inside lids to sterilize them Be aware home made chutneys, sauces and jams will not keep unless jars are properly sterilized..


All your Feedback is appreciated, send to angeltoes@gmail.com :)

Kinsale Green Growers Facebook Page


Til next week enjoy your veggies and your recipes

Jeannie :)


Crusted Couscous Quiche

1 or 2 of Aimis Courgettes thinly sliced

A few of Aimis sweet yummy tomatoes

2 cloves of Garlic chopped or crushed

200g Couscous

1 onion

3 eggs

1 tsp Dijon mustard

180ml milk

Shaved Parmesan as much as you like

Combine 200g of couscous with 300ml of boiling water in a bowl and cover for 5 minutes, ten fluff with a fork  Press the couscous into the base and up the sides of a tart tin. Fry up some thinly scliced onion until soft add crushed garlic cloves and cook for 1 minute. Layer courgettes and Spoon onions and garlc into tin. Whisk the eggs and mustard and milk. Pour all into crust. Top with shaved parmesan and a layer of Aimis fine tomatoes. Bake at 180/ gas mark 4 for 45 minutes until edges begin to brown. Yummy


Summer Minestrone

Some of Aimis French beans cut to 1 inch pieces

4  of Aimis Courgettes

1 or 2 of Aimi’s carrots

1 bunch of asparagus

2 onions finely chopped

2 garlic cloves crushed

Tin of cannellini beans

3 sticks of celery

125ml white wine

1.5l of veg stock

100g of small pasta

Parmesan to sprinkle on top (yes folks I love parmesan :)

Heat the oil in a large saucepan over medium heat and cook onions , garlic, carrot celery . Add a pinch of salt and pepper and cook all for about 8 min. Add wine and simmer until evaporated. Add the veg stock and boil for 5 min. Now the beans, courgettes and pasta go in. Cook for 6 min or until pasta is al dente. Add asparagus and peas and cook until tender. Serve with a sprinkle of parmesan.


Tomatoe Chutney

500g of Aimi’s tomatoes (if you’ve managed to buy a glut of them)

125g / 40z apples

250 g/8oz of onions

500g raisans

125g soft brown sugar

300ml/1/2 pint of vinegar

2 tsp salt

2 tsp ground ginger

Pinch of cayenne pepper

Skin tomatoes and chop them. Peel core and chop apples and chop onions. Put all ingredients in a pan. Stir well and simmer for 1 hour until thick and golden brown. Put into sterilized jars cover and seal for a couple of months. 


French Bean Chutney

1kg of Aimi’s French beans if you’ve manged to get a glut of them :)

750g/1 and a half onions

900ml/ 1 and a half pints vinegar

25g/1oz cornflour

15g/half oz turmeric

25g/1 oz mustard

500g Demerara sugar

Slice beans into shreds and chop onions. Cook beans in salted water until teder and drain. Cook onion in 1/3rd of vinegar until tender. Mix cornflour, turmeric and mustard with a little vinegar to smooth paste, then add the remaining vinegar and beans and cook for 10 min. Add sugar, onions and vinegar in which they have been cooked and boil for 15min. Pour into sterilized jars and seal.


Beetroot Jam

300g Aimi’s beetroot cooked, diced into cubes
120g cooking apples, peeled and diced into cubes
150g onions, peeled and chopped
80ml malt vinegar
40g demerara sugar
1 teaspoon fresh grated ginger or dried ginger
1 teaspoon salt
1 large clove garlic, crushed
2 tablespoons lemon juice

Mix all the ingredients together in an aluminum saucepan and bring the mixture to boil stirring continuously to dissolve the sugar.  Reduce the heat, cover and simmer for 45 minutes stirring occasionally.


Crumbly Beans and Courgettes

A few of Aimi’s Courgettes

A good handful of Aimi’s Beans cut into shreds

A handful of Aimi’s lush tomatoes

Lots of breadcrumbs to cover the whole thing

2 or 3 garlic cloves 

90g of parmesan grated

90g of quinoa

2 shallots

A tin of chickpeas

4 tbsp of oil

60g of almonds slivered or chopped

Black pepper

2 tsp cumin

Preheat the oven to 200c/ gas mark 6. Put quinoa in two parts water to quinoa and bring to boil then reduce to simmer for about 15 minutes til quinoas little swirls release. Drain off water and fluff up.

Put Beans and courgettes into an oven dish courgettes facing up. In a bowl mix shallots, garlic, breadcrumbs, quinoa, chickpeas,tomatoes, almonds, black pepper,cumin and parmesan and 3 tbsp of the oil. Pop the mixture over the courgettes and beans and drizzle remaining oil over the top. Bake for about 30 min until starting to brown.

The combination of quinoa and its little swirls, breadcrumbs, parmesan (told you I was addicted) and almond makes a deeelicious light crust, the garlic and cumin delicately flavour this. This is one of my favourite garlicky parmesan dishes . Enjoy :)

Flavours of Summer

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Hi all

It’s lovely to be back in sunny Kinsale. I’m looking forward to Aimi’s sun kissed veg tomorrow. Keep the tips coming, it’s great for me and Aimi to get this feedback from the CSA community and see how we are all enjoying our veg and for me getting feedback on the recipes too :)

  • Tip from Aimi :It is better to cut the leaves and stems off our veg especially the carrots and beetroot as it makes them last longer.


A big thank you goes out to Gareth Price for his email full of lovely creative tips which I am sharing with all of you below.


Seeing your comment about pesto I wondered if you had tried Sage flower, walnut oil and walnut pesto. It was only when I read this that I realized that sage had flowers – I had never seen them before.First time I got it wrong because I did not wait for the flowers to open – possibly one of the most ornate semi-wild flowers I have ever seen. Very small and something like an orchid.I have been using the green beans and potatoes in a Salad Nicoise recipe from the Ballymaloe cookbook.All the courgettes go into a ratatouilee recipe from the same book. The secret is to dry out with salt, rinse, dry and then fry the courgettes and any aubergines separately and only add at the very end with the basil etc.”


Until next week enjoy the light summery recipes




Veggie Ragout an egg-cellent recipe ;)


  • 2 or more of Aimi’s courgettes sliced

  • A handful of Aimi’s luscious tomatoes

  • A handful of Aimis aromatic parsley finely chopped

  • 50g parmesan (fresh is so much nicer)

  • Salt and black pepper

  • 1 veg stock cube

  • 2 tbsp oil

  • 60g butter

  • 60g flour

  • 400 ml milk

  • 4 eggs


Heat grill pan and brush courgettes with half of the oil. Season with salt and pepper and cook for 4 min either side until tender and charred.


Drizzle the tomatoes with remaining oil and add to the grill pan and cook until they appear soft and wrinkly.


Place couscous in saucepan and cover with 300ml of boiling water.Cover and leave to sit for 5 min. Remove the lid and fluff with a fork.


Melt the butter in a frying pan and whisk in the flour until combined. Gradually stir in the milk and stock cube until a smooth,thick sauce forms. Stir in the parsley


Bring a saucepan of water to the boil and cook the eggs for 5 min for soft boiled eggs. Drain and fill with cold water. Peel the eggs and slice in half.


Pile serving plates with a bed of couscous and top with the grilled courgettes,tomatoes and eggs. Drizzle with the parsley sauce and sprinkle the parmesan on top and serve.




Spicy spaghetti with broad bean pesto


  • 400g of Aimis broad beans

  • A large handful of Aimi’s parsley, chopped

  • 300g whole wheat spaghetti

  • 60g parmesan

  • 4 garlic cloves, crushed

  • 80ml of oil

  • 1 red chilli pepper deseeded and chopped


Bring a large saucepan of salted water to the boil and cook the broad beans for 2 minutes. Use a slotted spoon and remove from the water. Peel off and discard the outer shells.


Add spaghetti to the pan and cook. Combine most of the beans with the parsley, parmesan and half of the garlic in a food processor and blend until combined. With the blender still running slowly pour in 60ml of oil until the mixture is smooth.


Heat the remaining oil in a large pan and cook the chilli and remaining garlic until fragrant.


Drain the pasta and add to the pan. Remove from the heat and toss to combine. Toss with the remaining whole beans and extra parsley before serving.




Broad bean and mozza Sambo


  • 300g of Aimi’s broad beans shelled

  • 2 garlic cloves, 1 whole and 1 crushed

  • 4 thick slices of bakery bread

  • 2 tbso olive oil

  • 100g of feta,crumbled

  • Zest and juice of 1 lemon

  • A small handful of fresh mint,finely chopped

  • 200g of mozzarella, sliced


Rub the whole garlic clove over each side of the bread slices. Drizzle with half of the olive oil and grill for 2 minutes per side until toasted.


Bring a large sauce pan of salted water to the boil and cook broad beans until soft. Drain and combine beans with feta, lemon zest, lemon juice, mint and crushed garlic in a food processor. Blend until mushy.


Spread over the toasted garlicy bread slices and top with mozzarella. Drizzle the remaining oil and season with salt and pepper . Serve with extra mint leaves.

Courgette boats


  • 4 of Aimi’s small courgettes, sliced length ways

  • 150g of AImi’s tomatoes, quartered

  • 400g chickpeas (soak over night or use a can)

  • 90g quinoa, rinsed

  • 60g almonds chopped

  • 2 garlic cloves crushed

  • 85g parmesan grated

  • 4 tsp olive oil

  • 1 tsp cumin


Preheat oven to 200C/Gas mark 6 Combine quinoa and 250ml water in saucepan and bring to boil. Reduce heat to a simmer, covered for about 15min until quinoa is tender and you can see those lovely quinoa curls.


Arrange courgettes in baking dish cut side upwards.Add cumin to quinoa and fluff with a fork. Fold in chickpeas, tomatoes, almonds, garlic, 60g of parmesan and 3 tbsp of oil.


Spoon the mixture into the courgettes.Drizzle over the remiaing oil and parmesan. Cover with foil and bake for roughly 30 min until tender. Towards end remove foil and brown on top.















Sun Kissed Veggies :)

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Photo of Aimis flowers on the pink stand

Hi all

I hope the weather is still amazing in Kinsale. I’m up in Donegal ( where I’m originally from )  surrounded by the beautiful Bluestack mountains and am feeling blessed to be amidst such beauty. All the fresh mountain air is making me very hungry for Aimis veg back in Kinsale and all the lovely recipes I look forward to cooking with them.
 I’m an absolute pesto nut and I’ve always adored playing around with different flavours in my pestos, long before wild garlic became trendy I was munching my way through home made wild garlic, 3 cornered leek and other pestos. They are so easy to make and only your imagination is your limit..use different nuts and seeds such as walnuts, almonds, pecans or my favourite cashew, and different oils walnut oil, herb infused oil etc. Remember to try different herbs from your garden such as parsley mixed with the basil see recipe below.
If Aimis veg have inspired you to cook any lovely recipes you’d like to share. Please reply by email or on facebook.


Until next time enjoy your sun kissed veg and the rain and the cooling off  before the sun comes back. I’ve just been informed on facebook about the change in weather down there still no rain up north west !!!



Walnut Parsley Pesto

½ cup of Aimis fresh parsley leaves, rinsed chopped

½ cup Aimis aromatic basil rinsed and chopped

½ cup of walnuts

4 tablespoons grated fresh parmesan (available locally I’m sure you know where :)

1 large garlic clove

1 pinch of salt

½ cup of oil

 Add the basil, parsley, walnuts, Parmesan and garlic to a blender until a fine paste forms. Then add the salt and pulse again, briefly. With the processor on low pour the olive oil in a steady stream into the mixture until everything is just combined. Serve!


Crustless vegetable and pesto quiche

2 Aimis courgettes cut into chunks

2 tbsp pesto sauce (see recipe above) made with Aimis herbs

1 tbsp veg oil

A yellow and orange pepper quartered

2 large red onions cut into wedges

4 medium eggs beaten

100ml milk or alternative milk

 Pre heat oven to  200c/ gas 6. Heat the oil in a wok or large pan and stir fry the peppers courgettes and onions for 2-3 minutes. Transfer the veg to an oiled ovenproof dish. In a large bowl mix together the eggs milk and pesto sauce and extra seasoning if you wish. Pour over the veg and bake for 25 min until firm in the centre. Serve with Aimis lovely green salad.


Chicken Basil Bake

A few of Aimis sweet tomatoes, sliced

4 boneless skinless chicken breast halves

1/2 cup pesto
1/2 cup mozzarella cheese, shredded

Within minutes of this going into the oven every one will be asking what’s cooking and they’ll be waiting with great anticipation as the smell is just lovely especially if you use the fresh pesto recipe above :)

 Preheat oven to 200c/ gas 6. Line a baking tin with foil. Place chicken and pesto in medium bowl or a bag and toss to coat. Place chicken on baking sheet and cook up some pasta with more of the pesto and they will lick their plates clean.

Bake for 20-25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for another few minutes and serve


Potatoe Rosti with Black Eyed Bean Salsa

800g of Aimis lovely spuds peeled and coarsely grated

1 Large onion

A handful of Aimis aromatic basil chopped and parsley


A lot of Aimis lovely tomatoes

Aimis basil and parsley

Pre soaked and cooked black eyed beans or source them in a can

1 small red chilli chopped

2 garlic cloves chopped

2 tbsp of good sugar free balsamic vinegar

Finely grated rind and juice of ½ lime

Heat some oil in a frying pan and fry onion for 2-3 minutes until softened. Remove and set aside. In a large bowl, mix the grated spuds and basil and parsley, season well and divide the mixture into and using your hands, squeeze out as much liquid as possible.

Add some more oil to the pan and place rosti in the pan and flatten each one with back of a fish slice. Cook for 5 minutes each side until crisp and golden.

Next your salsa combine all the salsa ingredients add the herbs mix and serve with the Rosti. Enjoy :)



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