Castlefarm Organic Farm Foods

Although we are now a widely urbanised society, a high proportion of Irish people have country connections - yet there were worrying signs, during the boom years, of growing disconnection with our rural roots.

But all that is changing as concern about the economy, and issues like food security and provenance, are all stimulating a fresh appreciation of seasonal, local produce - and inspiring thousands to grow their own food, often on allotments.

Energetic, passionate and multi-talented people like Peter and Jenny Young, fourth generation custodians of a170-acre organic farm between Athy and Kilcullen, are making a valuable contribution to this changing scene with their open farm policy (tours arranged), farm shop and communications skills.

While mainly dairy (Jersey cross and British Friesian cows), plus organic tillage, poultry and beef, Castlefarm is rapidly diversifying; certified organic in 2008, they grow organic vegetables and fruit, produce honey - and their milk is now used by local cheesemaker Elizabeth Bradley of Carlow Cheese (www.carlowfarmersmarket.ie) to make Castlefarm Natural (gouda style) and Shamrock (with fenugreek) cheeses; Kildare’s first farmhouse cheese, it’s easily recognised by its distinctive green wax coating.

Castlefarm Farm Shop sells their own and other quality local produce and “Visitors will not only receive a warm country welcome, but will leave having learnt something new about farming and experience a real food and taste sensation.”

Jenny also has a stall at Athy Farmers’ Market and Craft Fair every Sunday, and both she and Peter are influential journalists. A powerhouse package if ever there was one.

Castlefarm Organic Farm Foods
Narraghmore near Athy Co Kildare
(www.castlefarmshop.ie; +353 (0)59 863 6948 / +353 (0)87-678 5269)


RECIPE: Double Crust Apple Pie

Everyone’s favourite comfort food to round off an autumn meal - this version of the traditional apple plate pie is from Irish Country House Cooking, The Blue Book Recipe Collection.

Serves 8

Click for recipe