Cairns Farm

Cairns Farm

Bellewstown, Co. Meath

Back in August Ali and myself took a trip up to Bellewstown, Co. Meath to visit Ali's cousin Jo-Ann. A relatively recent move into the world of farming has seen herself, husband Brian and two beautiful children, Saoirse and Senan, move from the comfort of a large town, Newbridge, to the wilds of the Meath countryside, a decision they've never regretted. "The transition was grand. I grew up in the countryside and was delighted to be back." After being brought up on the family small holding outside Newbridge, Jo-Ann was no stranger to the country life but to move so far away is bound to have it's challenges. "The biggest issue for me was not knowing anyone up here. That was isolating." In a break from tradition, it is Jo-Ann that is the full time farmer with Brian keeping his job to ensure a steady income.

Cairns farm is mainly a sheep farm with a small flock of chickens for a steady supply of eggs. They quickly saw a gap in the market however and last year reared 50 free-range bronze turkeys for the Christmas market. Setting up a farm from scratch, the choice of animals had to be made. "We chose sheep from a very practical viewpoint", being easy to handle with a quick turnaround, they are the ideal animal to start farming but the main reason was even more practical "there is an abattoir near by." Cairns lambs are a mix of Suffolk and Texel with Nova, the resident ram, bringing in the Texel genes. "The Suffolks have more fat on them but the Texel has more meat and a better shape with larger back legs; so it's a great mix, the flavour of the Suffolk with the large muscle of the Texel," I can attest to this, I bought a lamb from Jo-Ann last year and it was magnificent with beautiful flavour and texture. (rack of lamb recipe)

When I hear the word farmer, the image I get is (I'm ashamed to say) always a fairly old man with a cap. I was interested to see if Jo-Ann got much grief for being a female farmer. "It's very tough at times, a lot don't take me seriously but less for being a woman and more for being a startup." It would be true to say that most farmers inherit or buy working farms and wouldn't be acutely aware of the challenges involved in starting a farm from scratch, "but I've made some good contacts who have been a great support.....I wouldn't be able to farm without my neighbours, to borrow a tractor, source stock, feed and bedding or even just advice on who to avoid!"

On our visit we were lucky enough to get a tour of the farm from Jo-Ann and Brian's daughter Saoirse. I couldn't help but be in awe as she walked around pointing out all of the different fruits and vegetables aswell as the next animals up for the chop. I was thrilled to see this. Too many adults, let alone children, are completely out of touch with their food and maybe if more knew where their meat came from, we wouldn't be seeing so much farm animal abuse throughout the world. "We don't hide the fact that we eat our own animals from the kids. They have been to the meat factory and know that animals go in and come out as meat. We try to instill a respect for the animals so that in the future they will be mindful of the source of their food and farm with compassion for the good of the animal and the environment."

After a trip to the meat factory, where I was pleasantly surprised with the civility of everything, it was time to head home inspired by a five year old girl, the future is bright.

Refried Beans Pita

Refried Beans Pita

It's dark, so very dark. Darker than I thought it would be at this time. Too dark. The pictures are going to be terrible! I made a decision about a year ago to try to always take my pictures in natural light. I much prefer it, it's cleaner and (surprisingly!) more natural. I had planned to do just that last evening. I would make my delicious refried beans, stuff them into warmed pita bread, spread over some sour cream and parmesan and take some beautiful pictures with the light flooding through my kitchen window. What do you do when it doesn't happen the way it should? You plough on regardless and pretend that you were going for the unappetising, unnatural look....

pic of the list, with one glaring mistake!

Makes 4 pita breads

2 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
2 cloves of Garlic (finely chopped)
1 Chilli (finely chopped)
pinch of Dried Oregano
1 tsp Hot Paprika
1 Tomato (finely chopped)
1 Tin of Cannellini Beans (drained and rinsed)
1 tbsp finely chopped Parsley
4 Pita Breads
2 tbsp Sour Cream
1 tbsp freshly grated Parmesan
Sea Salt and Freshly Ground Pepper

1. Heat the oil in a pan and add the onion. Season well and cook for 7-8 minutes until the onion is soft but not coloured. Add the garlic, chilli and oregano and continue to cook for 2 minutes before adding the tomato and cooking for a minute more. Add the beans and parsley and cook for 5 minutes before mashing with a fork or potato masher. Check for seasoning, set aside and keep warm.

2. Meanwhile toast the pita breads before filling with the beans mixture. Cover with the sour cream and parmesan. Alternatively you can cut all the way around the pita and layer the beans, sour cream and parmesan. Serve and take some better pictures than me!