Bhuail muid isteach chuig Cáis na Tíre. Tá an fheirm seo suite i dTiobraid Árann Thuaidh, achar gearr ó Thír Dhá Ghlas. Feirme caorach le tréad 230 beostoc ag táirgeadh a gcáis féin. Bíonn na caoirigh Friesland amuigh faoin aer an chuid is mó den bhliain ag cothú ar fhéar úr. Tógann sé 7 lítear bainne caorach chun 1kg cáise a tháirgeadh i gcomparáid le 11 lítear bó nó bainne gabhair. Tá an cáis ceardaí ar fáil i go leor siopaí ar fud na tíre (arna dháileadh ag Horgan’s Delicatessen Supplies) agus tá sé á sholáthar do Siopaí Bia Sláintiúil Neamhspleach. Is féidir seachadadh a shocrú go díreach chuig an gcustaiméir fosta. Agus an treocht reatha tacaíochta dúlra á cur chun cinn, cuireann an bhfeirm Brookefield turais agus cainteanna bunúsach ar fáil do ghrúpaí idirnáisiúnta turasóirí chun taithí a fháil ar fheirm Éireannach a bhainistítear go hinbhuanaithe. Is é an fiontar cúplála a fhorbraíonn leis an sruth turasóireachta seo ná táirgí a dhíol as an beachlann, mil bláthanna fiáine agus coinnle céir bheach déanta ar an bhfeirm, a dhíolann ar phraghas maith. Ag spreagadh an chaidrimh idir feirmeoir agus custaiméir, díolann Brookfield Farm táirgí ceardaithe go díreach ón bhfeirm. Is tionscal tinteáin ach sláintiúil é fás fraochán in Éirinn le saothróirí ag díol an chuid is mó dá mbarr go díreach óna bhfeirmeacha nó i siopaí áitiúla. Tá sméara ghorma ag fás i nDoire an Bhile ó 1965.Is í an fheirm fraochán is mó in Éirinn í le oibríocht 20 acra díreach taobh amuigh de Chúil an tSúdaire. Maireann séasúr sméara ghorma na hÉireann de ghnáth ó dheireadh mhí Iúil go deireadh mhí Mheán Fómhair. Tá a cuid sméara gorma a dhíol chomh maith in Dunnes Stores, Tesco agus Super Valu.
*Béarla
As part of our EIP, Curaíocht an Phobail, we had a research and fact finding trip to North-West Tipperary. We visited with Canvas Brewery, a self-sustaining business who produce their own beer. All resources are provided by the farm, managed in a sustainable manner to sustain farm life. Produce is processed on the farm and sold directly to the consumer.
We also dropped in to Cais na Tíre. This farm is situated in North Tipperary, a short distance from Terryglass. A sheep farm with a herd of 230 livestock producing their own cheese. The Friesland ewes are outdoors for most of the year feeding on fresh grass. It takes 7 litres of sheep’s milk to produce 1kg of cheese compared to 11 litres of cows or goat’s milk. The artisan cheese is available in many shops nationwide (distributed by Horgan’s Delicatessen Supplies) and is being supplied to Independent Health Food Stores. Delivery can also be arranged direct to the customer.
Promoting the current trend of supporting nature on the farm, Brookefield offer tours and introductory talks to international groups of tourists to experience a sustainably managed irish farm. The coupling enterprise which evolves with this tourism stream is the selling of the by-product from their apiary, wildflower honey and farm made beeswax candles, which sell at a premium price. Encouraging the relationship between farmer and consumer, Brookfield Farm deliver artisan products direct from the farm.
Blueberry growing in Ireland is very much a small, but healthy, cottage industry with growers selling most of their crop either directly from their farms or in local shops. Derryvilla has been growing blueberries since 1965. it is the largest blueberry farm in Ireland with a 20-acre operation just outside Portarlington. The Irish blueberry season normally stretches from the end of July to the end of September. Their blueberries are also sold in Dunnes Stores, Tesco agus Super Valu.
Curaíocht an Phobail Project is a European Innovation Partnership (EIP) co-funded by the Department of Agriculture, Food, and the Marine and the European Union, under the EIP Funding programmes.
]]>Our guest speaker, Steve Collins, is a medical doctor with a PhD in nutrition and an Honorary Doctorate from the University of Long Island, USA and a global expert in the treatment of starvation. He has worked for 30 years to alleviate famine. Steve’s nutritional expertise and scientific methods are uniquely suited to harmonising food production and farming at Derry Duff Farm.
Cuibín, Derry Duff is a 54 hectare, organically certified hill farm, high on the slopes of Cnoc Buí, Cork’s highest mountain. It is in between Bantry and Glengarriff in West Cork. The farm is south facing, between 100 – 250 metres above sea level, with spectacular views across the hills and mountains of the Borlin and Mealgh valleys. The farm itself is stunningly beautiful, with a wild, mountainous and diverse landscape, with running streams, waterfalls and an area of tall, mature trees.
When Steve arrived at Derry Duff it had been uninhabited for over 40 years and was overgrown and non-productive. Since then, they have gradually restored the land to productivity; installed drainage, dug clay and gravel to create a track network , rebuilt ancient stone walls, renovated the lowland pasture, established natural habitat and converted marginal land to new pasture. They built a large greenhouse, established a tree nursery and planted out hedgerows and thousands of trees. Also an orchard was established, a forest garden and vegetable garden and dug multiple ponds and a large reservoir which feeds the irrigation system, for 6000 blueberry plants.
Trees are planted extensively, allowing land to regenerate after grazing to increase biodiversity and attract pollinators and reducing runoff and soil erosion through the use of terraces and planting on steep slopes and along streams. The hope is to be more than carbon neutral by 2022. They continue to experiment and modify their practices to improve the ecological profile, environmental impact and sustainability of the farm.
Steve will share with us the challenges they have overcome and also the benefits to the land and the farmer from making the change to an overall more sustainable system of farming.
Please join us in Ostan Loch Altan (Hotel) in Gortahork on Friday 21st October at 8pm. Fáilte roimh gach duine. Everyone welcome.
Curaíocht an Phobail EIP is supported by the Department of Agriculture, Food and the Marine.
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Need more information on SEAI grants?
Tá ócáid fuinnimh á reáchtáil ag Cill Ulta in Ionad a’Phobal Machaire Rabhartaigh ar Déardaoin an 6ú Deireadh Fómhair ag 7.15in. Beidh saineolaithe éagsula i láthair: Measúnóirí BER, Conraitheoirí Iarfheistithe, Suiteálaithe Fuinnimh In-athnuaite agus Comhordaitheoirí Tionscadail ann chun bualadh le húinéirí tí a bhfuil suim acu in uasghrádú fuinnimh. Beidh ionadaithe ón Chomhar Creidmheasa áitiúil ann fosta chun plé a dhéanamh ar rátaí speisialta i.e. iasachtaí glasa, an MABS áitiúil chun aon athruithe a phlé ar chúrsaí phearsanta agus eolas faoi na deontais is déanaí ar fáil ón SEAI.
Cill Ulta SEC are holding an energy event in Magheroarty Community Centre on Thursday 6th October at 7.15pm where BER Assessors, Retrofit Contractors, Renewable Energy Installers and Project Coordinators are there to meet homeowners interested in energy upgrades. There will also be representatives on hand from the local Credit Union to discuss special rates i.e. Green loans, the local MABS to discuss any personal changes to circumstances and information about the latest grants available from SEAI.
]]>Our guest speaker, Donal Sheehan, a qualified dairy farmer from Castlelyons in the heart of the Bride valley in East Cork, a passionate conservationist, he has pushed the boundaries of a compatible food production and farmland biodiversity system on his own farm.
Donal also manages the BRIDE Project (Biodiversity Regeneration In a Dairying Environment), an innovative agri-environment project based in the River Bride catchment of north-east County Cork and west Waterford, Ireland. The Project aims to design and implement a results-based approach to conserve, enhance and restore habitats in lowland intensive farmland.
An innovative feature of the BRIDE Project is the landscape-scale approach to biodiversity whereby groups of farmers in a given area are encouraged to implement a range of habitat improvement measures. This combined, community-based effort is an entirely new approach to environmental management compared to the randomised process of selection in previous agri-environment schemes.
Another innovative aspect is the use of a results-based payment scheme where farmers have each habitat on their farm assessed and scored, with higher quality habitats gaining higher payments. With the incoming changes to the Common Agricultural Policy next year, Donal will share with us the challenges farmers have incurred and also the benefits to the land and the farmer from making the change to an overall more sustainable system of farming.
Please join us in Ostan Loch Altan (Hotel) in Gortahork on Friday 24th June at 8pm. Fáilte roimh gach duine. Everyone welcome.
Curaíocht an Phobail EIP is supported by the Department of Agriculture, Food and the Marine.
Seaweed has been used a fertiliser for hundreds of years by coastal communities.
On the rough limestone ground of the Aran Islands, and other barren rocky shoreline areas of Ireland and Scotland, sand and seaweed were brought from the coast and successfully combined to create a surface layer in which abundant crops could be grown. The use of seaweed as a fertiliser declined in Ireland from the 1960s with the increasing availability of cheap and easily handled artificial fertilisers. However, the use of seaweed continued in some remote coastal areas.
With the growing popularity and appreciation of organic methods, the amazing properties of seaweed are receiving renewed attention from gardeners and horticulturalists. Seaweed is an excellent source of nutrients for the soil and an aid to plant growth and health. It helps to prevent frost damage and deters slugs, harmful bacteria, worms and fungi.
Seaweed should not be cut from the rocks. Instead for the purposes of conservation and to make the job easier for yourself it is best to gather drift seaweed from the shoreline where it is deposited by the receding tide. The ideal time to go collecting is after a major storm when fresh seaweed is likely to have been washed up. As the seaweed can be wet, slimey and often stinks quite a bit it’s best to gather it with a garden fork.
Once gathered it should be spread out thinly where it can rinse for a couple of days in the rain to reduce excess salt. Any remaining amounts of salt should not cause problems. It is likely to smell quite a bit as it rots down, particularly if it is piled up and left for a long period of time. Chopping up the seaweed with a sharp spade will speed up the break down and release of nutrients.
It can be used directly by digging in. Seaweed helps to bind the soil aiding the retention of moisture and nutrients. This is ideal for loose sandy soils or raised beds which tend to dry out quickly. It is not recommended for heavy soils where it may cause clogging. Potatoes are an ideal crop to plant in seaweed enriched soil as they soak up the plentiful nutrients loosening and breaking up the soil as they grow. Another option for planting are beets and brassicas which are also quite hardy and benefit from the richly fertilized ground.
Seaweed may also be applied as a mulch around plants where it will slowly release its nutrients into the soil and also act as a barrier against weeds, slugs and snails. It can be added to the compost heap where it functions as an activator; speeding up the bacterial break down of other organic material, whilst adding it’s own rich nutrients to the mix. It can be left to soak in a container of fresh water, ideally with a lid on top to keep the smell down. The “tea” produced should be diluted down about 1:50 and used as a liquid feed or foliar spray.
In addition to the use of drift seaweed harvested from the nearby shoreline we also use organic seaweed dust at Killult to give the soil a quick boost between quick crop rotations. Organic Seaweed Dust is available for sale from the Glasshouses in large bags or you can buy smaller amounts in a bucket.
Today LAN Ctr - operating as ‘Cill Ulta’ - is known as a centre for sustainability. Not only does it continue to provide local, naturally grown produce throughout NW Donegal it has expanded its training to include ecology, sustainability, circular economy, and food sovereignty. It also hosts an Agri-Environmental European Innovation Partnership aimed at agricultural, economic rejuvenation for marginal farmlands in the region and it hosts County Donegal’s SEAI Sustainable Energies Coordinator.
]]>The Beginning
The development of the Glasshouses at Cill Ulta started in the late 1960s by Gaeltarra Éireann, a national development agency for the Gaeltacht. Twenty-six full-time staff with an additional twenty-six seasonal workers grew tomatoes, potatoes, carrots, and lettuce under 8 acres of glass.
For year round production the glasshouses were heated by oil, but by the mid 1970s the rising price of oil made the operation increasingly expensive and the business could not compete with the growing volume of cheaper imports. Operations ceased in 1976.
Between Projects
Some of the glasshouses were dismantled while the rest fell into disrepair, badly damaged in the face of the heavy north Atlantic storms. The area became overgrown with weeds and briars, laying derelict for a number of years. Efforts to revive the glasshouses began in the 1980's with the 90's seeing a major restoration of the last remaining acre of glasshouse.
Údaras na Gaeltachta
Údarás na Gaeltachta, who took over from Gaeltarra Éireann as the regional development body for the Gaeltacht and who now owns the Glasshouses, were happy to allow Gortahork Parish Council to develop the site. A local committee sub-leased the site from the Parish Council and started to reclaim it for the benefit of the community. They arranged for a volunteer programme and FÁS sponsored work schemes to breathe life back into the place once more.
Cloughaneely Community Enterprise
Cloughaneely Community Enterprise (CCE), a voluntary organisation specifically tasked with the redevelopment of the glasshouses was established. They enlisted the support of Meitheal Forbartha na Gaelteachta (MFG), a community development organisation for the Gaeltacht. MFG carried out research among smallholders in the area. The research highlighted a major need for information and training, so the development of education and skills was given a central role in the development of the project.
In the early 2000s Teagasc was engaged to help plan a course in horticultural skills with FETAC Level 4 certification. FÁS; Údaras; and the Department of Social, Community and Family Affairs facilitated the employment of two trainers and the provision of a classroom and materials. The programme was filled with eager students and as the course progressed, produce was once again flowing from the Glasshouses.
Lárionad Acmhainní Nádúrtha
A leasing agreement was arranged with Údarás and in 2003 MFG ran a year long community employment scheme to maintain operations. In 2004 a community and enterprise limited company with charitable status was formed to take over the lease and manage the centre; Lárionad Acmhainní Nádúrtha Teoranta (LAN Teo. ~ Centre for Natural Resources). The company maintained progress on the sustainable development of this resource for the benefit of the local area. Training and production also continued with the help of a FÁS Community Employment scheme for a number of years.
Údarás na Gaeltachta facilitate the ongoing development of the centre through the Rural Social Scheme administered by POBAL on behalf of the Department of Social Protection. L.A.N. Ctr. continues to run this horticultural project using natural and sustainable methods to produce herbs and vegetables of the highest quality. It is assisted by the Community Services Programme (CSP) administered by POBAL on behalf of the government.
Over time the materials are naturally broken down and decompose. If the temperature is too low then this process will be mainly carried out by slow acting fungi. Although this cold heap will produce similar results in the end it is a much longer process that may take a couple of years. There is also the danger that seeds of weeds may not be killed off, nor diseases destroyed. For these reasons, as well as the issue of space, the faster acting hot heap is preferable.
In slightly warmer conditions the decomposition is driven by bacteria and worms. This activity naturally generates heat speeding up the overall process. In larger industrial scale heaps this can result in the heap catching fire, but it is not something to worry about if you have a small amount of material composting at home. In fact, you will want to encourage this warmth, locating your heap or bin in a warm and sheltered location. If you have an open heap you can cover it with a carpet to help keep it insulated.
The compost heap should be built up in thin layers of garden waste such as grass cuttings, hedge clippings, weeds and fallen leaves, and kitchen waste including raw vegetables and fruits well chopped up, kitchen roll and paper hand towels, tea leaves, tea bags and coffee grounds. Eggshells can be added but should be crushed and broken up. It is best to avoid using meat scraps, dairy products, bread or cooked food as this is likely to attract flies and rats. A small amount of ash from a wood or turf fire can be sprinkled on from time to time but it is best not to add too much. Thick sticks or wooden materials will not break down as they require slow fungal action.
A thin scattering of old compost amongst the layers helps introduce the essential bacteria for the process. These beneficial bacteria need air to work effectively. When beginning the heap, it is a good idea to have a base of material that allows air to circulate underneath, such as roots, stalks or straw. Shredded or crumpled paper or cardboard also lets air through, and they also create a good deal of heat as they break down. These aeration layers should be repeated at regular intervals as the heap rises. Using a variety of materials of different size and shape prevents packing down and ensures air gets to the various parts of the heap. As the decomposition progresses the activity of earthworms will naturally aerate it. However, if there are no air anaerobic bacteria, which do not need oxygen, take over the decomposition process, resulting in a stinking slimy mess. This can often be seen when grass cuttings have been left in a pile.
To help get the whole composting process going the heap needs an activator, a substance rich in nitrogen on which the bacteria feed. This could be part-finished compost, nettles, comfrey, seaweed, or animal manure. In fact, human urine is particularly effective. Adding layers of these materials helps to speed up the process whilst adding their own rich nutrients to the mix. It is an ideal way of using fresh animal manure, because the rich chemical content of manure can burn the roots of sensitive plants if it is added directly into the ground. Composting fresh animal manure helps to break it down, destroying harmful pathogens and unwanted seeds which it may contain.
To enhance the effect of your compost heap you may wish to add a light sprinkle of lime (peat or wood ash has the same effect and can also be used) to keep it “sweet”, preventing acidification and maintaining a good environment for worms and bacteria. The heap should be damp but not soaking wet. If it is in danger of drying out during the Summer some water can be added to moisten the heap. If it is getting too wet a cover can be used to keep the rain off and help keep heat in.
If the bin is full you may be able to take compost from the bottom so that the remaining contents fall down. If it’s not completely broken down you might consider getting a second bin. When one is full then empty it into the other. Turning ensures a better mix of materials, bacteria, worms and air. The more you turn a heap, the quicker it will rot down. A well-managed heap in summer can be ready in 3 months or less. Over the colder months or untended it can take more than 6 months. Heaps are generally dormant over the winter.
It is ready to use when the majority of individual ingredients are no longer identifiable, and it looks like rich dark soil. To get a more refined product you can use a large gauge garden sieve to sift out any large and lumpy bits which can go back into the next heap. The finished product should be light and crumbly, easy to store or ready for use. Compost should be dug-in as a soil improver. It provides a welcoming environment for friendly bacteria which fix nitrogen from the air further enriching the soil. Pure compost is too rich to sow seeds directly into it but it can be mixed about 1 part to 5 with potting compost for increased plant health.
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