updates***updates***updates

Quick updates : See over at the organics with altitude blog for something I put together on the weather proof organic galloway cattle of Joe Condon.

The pictures alone are well worth viewing.

And see also a new link to a great idea from Ella McSweeney- a place for consumers to find farmers who sell direct.

Its called your field my fork, and it will hopefully grow nicely into a resource for foodies and farmers alike.

Her own site, and Suzanne Campbells' are both now over there too. About time I added them!

REALLY - WHERE'S THE (ORGANIC) BEEF JOHN?

Part two of my beef interview session with John Brennan. This one discusses the beef grade, and also features a different perspective to John's, that of Teagasc Organic Farming Advisor James McDonnell.

How should quality be defined in organic beef? There are two schools of thought.

(Pic: some of Joe Condon's galloway cattle)

One school suggests that organic cattle should be graded along the same lines as conventional, using the EU R O P system.

For non-farmer readers: This grid or grade system scores cattle carcass shape and muscle development from the top (E) to the bottom (P). Numbers 1 to 5 denote degree of fat on the carcass, with 1 having the least and 5 the most. Thus, in conventional farming, top price achieving animals are up at the U or (rarely) E levels, with a fat score of 1 or 2.

In organic farming in Ireland, a flat price is used instead of this grade system. However, it, or a modified version, is used in other EU countries for organic beef animals.

It could be argued that organic farming does not reward the highest achievers, producing, in conventional terms, the best animals. According to James McDonnell, organic advisor with Teagasc:

�The flat price doesn't do anything for the (organic) sector: in conventional, its all about quality. Good quality cattle and good carcass with better overall cuts are not being rewarded.�

�A Belgian Blue has more fillets, round roast and so on; but it could be argued that, in organic, poor animals are overpaid for, and visa versa. The factories would also prefer quality as they make more.�

He continues: �When factories were paying flat, there were beef blockages in the conventional sector�, pointing out that the flat price may also be mitigating against finishers in organic.

Indeed, top organic producers can sell into the conventional sector for the higher grade prices.

However, both the Good Herdsman and the Leitrim Co-op prefer to pay a flat rate.

For John Brennan of the Leitrim Co-op � we want to improve quality and confirmation, but this factory system isn't the answer�.

He points to a breed renowned for its eating quality: �Take the Aberdeen Angus � that is often graded as an O. It has a natural genetic merit in its confirmation, and for many consumers, the breed produces a superior meat. The grading system does not take organoleptic factors into account - so its about efficiency, not quality of meat. I won't accept anything but a flat rate.�

He continues �You need minimum of a 2 for fat cover � in Scotland R4 is ideal for organic. They have a lot of work done there on the Angus, where they are fed mostly on grass and silage, and finishing at 300 to 320 kg deadweight. Some oats and peas produced on the farm are also used as feed � really its a great system. Plus, they have managed to get PGI status for Scotch beef�.

Levels of grass feeding is another issue again: native breeds are more suited to a grass-based diet. Research suggests that increasing the grass content of the animal's diet increases the levels of conjugated linoleic acid (CLA), which is thought to help protect against cancer, diabetes and heart disease, without using external inputs (e.g. imported oils) to achieve this.

�If we had the conventional grading system in organic, it would penalise the native breeds�, breeds that, in a nutshell are more suited to the terrain and climate in Ireland, can finish off grass and have tasty marbling.

There is another element to this: �increasingly, supermarket buyers, especially abroad, don't want continental animals from Ireland�. In other words, they want breeds traditionally associated with Ireland and Britain.

�We need to look at low input animals, animals that are carbon footprint friendly. There should be a good conversion of feed into meat, from silage and grass, with just a a small amount of supplements�.

Increasingly, science, through the use of stable isotope tests, can test the meat itself to differentiate beef based on diet.

Research in Ireland by Professor Frank Monaghan and others has now clearly demarked grass fed from other meat, and organic from conventional.

So, in the final analysis, is it about the consumer or the factory?

WHERE'S THE (ORGANIC) BEEF? ASK JOHN.

Beef remains the strongest sector within organics. While there are also significant numbers of sheep farmers, sheep meat has struggled to gain a price premium.

Beef on the other hand, has both numbers and, by and large, something of a price premium. While there are preferable times of the year to sell to gain the premium, the largest organic meat processor in Ireland or Britain, Good Herdsman, recently let it be known that there is a shortage of about 11,000 beef animals in the system.

(Pic: Joe Condon's Galloways with room to roam)

From humble local beginnings in 1998, the Leitrim Organic Farmers Co-op now has a membership of over 100 beef and sheep farmers, from many counties across Ireland. The main areas it focuses on for its members are in finding markets, orgnaising for training and education, advice and lobbying.

A number of organic cattle marts have just finished up. I spoke to John Brennan of the Leitrim Co-op about how the trade has been.

�Confidence has returned to the sales� he tells me. �We had two in Drumcollagher, there were 137 sales at the first and 290 at the second.�

�Prices have improved - typically 2E per kg for heifers, E2.30 per kilo for good weanlings, while forward stores are also meeting good trade.�

�The numbers of organic cattle moved weekly is nearly at record levels - here and in the UK � and while the price is not at the record 2007 levels, it is nonetheless strong and giving confidence� .

Regarding export markets, there are some positive signs. �Tescos in the UK are buying a lot more organic meat again now. They seemed to panic a bit at the start of the downturn, and whipped organic off the shelves. While some customers did trade down to discounters, some of these in turn returned to their preferred supermarkets. So Waitrose, for example, have regained market share.�

Indeed, according to a report earlier in the year from the UK's Soil Association, among the three supermarkets with the biggest shares of the organic market � Sainsbury�s, Tesco and Waitrose � it was Waitrose that proved the most resilient in the recession. Its organic sales fell by only 3.5% in 2009 and it is predicting growth of 3-5% in 2010.

�There have also been increases in the market in Holland, especially for forequarter meat. This leaves other options with rear quarter meat�.

There are of course concerns: �the cost of feed is still an issue. The Sterling differential is helping, but some farmers are now growing their own feed. Some grow for Flahavans, and keep a portion for animal feed. Red clover is also coming strong earlier, and there was an earlier cutting date this year too�

Another issue is the age of slaughter. While there is a preference in the factories for animals slaughtered under 30 months, this comes with various costs and concerns for organic farmers.

According to John Brennan, as finishing under 30 months is difficult with vontinentals, �why not go to 33 or 35 months? Some cattle only reach their full desirable carcass weight at this age, especially the bigger animals like Charlois. But some processors, Slaney excluded, don't want animals that size.�

�A lot of it comes down to breed. With an Aberdeen Angus, they might be close to 280 kg at 20 to 24 months. But to push to and past 300 kg, or to try to get close to 350kg, is very difficult. You'd need another 10 to 12 months.�

�With the bigger continental animals, the Limosins or Belgian Blues, its very difficult without a lot of grain feeding, and feed is very expensive in organic.�

The discussion turned to paying by the grade. In organic, farmers are not paid by the grade for beef in Ireland, though they are in other countries, including the UK. He was especially animated about this issue. As you will see in my next posting on this topic.

People�s Mushroom Gravy

You'll need gravy for your table as well, of course. Thanks to Carolina O. from our Facebook page for suggesting that we get this recipe out to you. This recipe makes approximately 10 cups, which you will need, because this gravy rocks the boat!

Ingredients

4 Tbsp. toasted sesame oil

2 cups yellow onions, diced

3 cups mushrooms, sliced thin

3/4 tsp. black pepper

3/4 tsp. sage

1 Tbsp. dill

3 Tbsp. Braggs� Liquid Aminos

2 cups vegetable broth

2 cups soy milk

6 Tbsp. oat flour

6 Tbsp. nutritional yeast

How to make it

Heat the oil. Add onions and mushrooms and saut� until soft, then add the spices. Saut� for 1 more minute, then add the Braggs�, vegetable broth, and 1 cup of the soymilk. Bring to a boil. In a small bowl, combine the rest of the soy milk, flour, and yeast. Mix with a whisk, then add to the pot. Mix well. Heat until thickened. Remove from heat and allow to thicken further.

Cranberry Quinoa Stuffing

At People�s, we�ve run short of stuffing (we ordered 10 cases, and our distributor sent two!) and probably won�t have any in stock during this most stuff-iny-time of the year. Thanks to the folks over at Farm Animal Reform Movement, we do have a great recipe to offer that you and your guests will gobble up. Made from quinoa, the seed from the plant related to spinach, this stuffing recipe is gluten-free and high in protein.

Ingredients

� oz. dried oyster mushrooms
1 tsp. olive or vegetable oil
1 small onion, diced
� tsp. salt
� tsp. oregano
2 tsp. thyme
black pepper (to taste)
� cup cashew pieces
1/3 cup cranberries
� cup quinoa, uncooked
1 cup vegetable broth

How to make it

1. Rinse quinoa, then in a pot over the stove, add quinoa and 1 cup of broth and bring to a boil.

2. Cover when boiling and reduce to a simmer; cook for 12-15 minutes or until the germ separates from the seed (the cooked germ looks like a tiny curl).

3. Put dried mushrooms in a separate bowl of hot water and set aside.

4. In a large skillet, heat oil and then saut� onion over medium heat.

5. Add salt and let onion cook a few minutes until they�ve sweated a bit.

6. Add herbs, pepper, and cashew pieces and continue to cook for about 5 minutes.

7. While that�s happening, drain mushrooms and chop them up, then add to pan; add cranberries and quinoa and stir.

Kilskyre National School & its (certified) organic garden

10 years ago, most Irish gardens were for looking at or relaxing in. Now, gardening is back and new hubs are emerging, places where people are getting their hands dirty in the name of fresh food.

These include allotments, GIY (Grow It Yourself) gatherings, and, increasingly, school gardens.

Thousands of schools have done some growing in the last three years, thanks to the Meet the Spuds and Incredible Edibles initiatives. These yearly Agri-Aware schemes provided full growing kits to over 2000 schools.

One school growing with a difference is the Kilskyre National School, between Kells and Oldcastle in Co. Meath. This is one of the few schools to have gone and achieved full organic certification.

Gerard Ruane has been principal of the school since 2007.

(picture: Daryll, Katie Conor supervised by organic gardener Lill Coyne)

The beginnings were modest: � I hoped to plant a few rows of vegetables and hoped that I would be able to get a parent to give me a hand with this so I started the Green School Initiative in Kilskyre when I was began here�

Ruane was informed that the parent of a girl in 5th class would be a great help � Lill Coyne. Coyne has been an organic grower and member of IOFGA since the 1980s.

�We took the children to see the garden in St. Patrick's National School Slane, my old school. Mary Meade, the Deputy Principal there, created a fantastic garden - I was anxious for the children to see it as Mary created this garden with the children�.

�We then visited another school, Rathkenny, who have a fantastic garden that the children were also fully involved in. We went back to Kilskyre and Lill got all the children to design the garden they wanted. Lill collected these and merged them into one design combining all the elements the children had suggested. We started from there.�

�We started out by creating a fedge - the older children dug out sods and the children created a sod bank in which we planted willows�.

He continues: �Every Thursday the children I teach bring in wellies and old clothes. The Parent's Council bought the children tools - wheelbarrow, spades, forks and so on�.

�There is a summer/winter/autumn/spring garden. We have bug hotel, pond, wormery, composting pig, green cone, composting area for grass, wild garden, seating area. The main focus initially was feeding the soil and companion planting for pest control, as well as managing nutrients in the soil�.

There has been great parental and wider community involvement, exemplified by equipment donations, meitheals three times a year, and a burgeoning range of amenities, including bird viewing boxes and benches.

�As we are organic, Lill decided to apply for the license. We have been inspected and the inspector was amazed at the children's knowledge and full involvement in the garden�.

I spoke to Lill Coyne about their organic certification: �I'm an organic grower myself - I feel very strongly about it, and I thought it would be great for the children to have the chance to grow organically. They have access to clean, cheaper food that's healthier. They also get exercise, learn about heritage varieties and traditional methods, and about biodiversity and the balance of nature through things like the use of natural predators�.

�The work in the garden comes under Environmental Awareness and Care in the Geography and Science Curriculum�according to Gerard Ruane. �We also use it for Science nature trails, plant study and so on. There is a diary kept where the children write in what they do each day after they come in from the garden.�

Not only have the pupils grown food, they have learned the practical skills of packing, certification, labelling, and also selling. The produce has been sold, by the pupils, at local farmers' markets and at the school gate. This in itself imparts array of practical life skills, from doing calculations to running a business that relies on good customer relations.

Great stuff indeed, it surely begs the question: why isn't all education a little more like this?

ORGANIC SUPERMARKET NEWSLETTER

I have a new piece on the femininity of farming, in particular organic farming, in the new newsletter from the Organic Supermarket.

To follow on a bit from it, you could have a look at a piece I'm especially happy with, one that I've had in the read these section for ages (must update, I know!), called nature and class.

This deals with the more theoretical issues behind gender and nature, in an introductory sense.

Its a really interesting newsletter - lots of recipes, info, giveaways etc - well done to Darren and the team for getting it together.

RAW FOOD FOR EVERYONE

Recently, its been my pleasure to come accross a few raw food 'cook'books. Cook is in commas because its not usually about cooking, more about preperation. There are numerous reasons to bring raw and living foods into your diet, many of which I have covered here.

I'm particularly fond of Natasha's Living foods and the servants of love book Raw in a Cold Climate as both are based in Ireland and are as such adapted to the Irish climate.

Raw Food for Everyone is another one I got recently, this one from the States. Its written by a raw food convert, Alissa Cohen, who found raw food helped her become healthy, having previously had numerous compalints.

The personal story is well written and engaging, and she is quite convincing about the reasons to go raw, from a health perspective. Her restaurant background is also a boon for the book - plenty of raw foodies are into giving classes and the like, but as she has had to get (paying) bums on seats - a different proposition entirely.

Packed full of recipes, the book is also packed full of short and simple recipes, so you can get started on your raw food journey quickly and easily. Only available on Amazon this side of the pond, its well worth checking out.

As is this little ditty (long term readers of this blog will have seen this before!)

Its the sexy bitches who like it raw. Oh Yea. (this is their best old vid i think, rest of them are available here)

ORGANIC GROWERS OF IRELAND

Producer groups can very effectively work well for clusters of farmers or growers. While they have a chequered history, there are plenty of good working examples, such as the Wexford Fruit Producers.

Another horticultural example of a producer group is the recently formed Organic Growers of Ireland.

(pic: organic basil crop)

This new group was established by certified organic horticulturists, who felt that their own needs and interests were not being sufficiently represented.

The OGI are modeled on the UK's Organic Growers Alliance. The UK group aims to bring growers together to help promote and represent growers' interests, as well as accrue other benefits from sharing experiences.

It has emerged as an effective body for interacting with certification and state bodies on behalf of organic growers in the UK.

The Irish version, the OGI, have similar aims and objectives. Initiated at an Organic Conference in Birr in March 2009, already they have held a number of horticulture walks in various locations around Ireland.

There were 6 in 2009, including on the holdings of the Kearns sisters in Roscommon, and Jonathan Doig in Cork.

Five more again have been held this year, including a recent return to the holding of Deirdre O Sullivan and Norman Kenny in Kildare.

OGI have also made submissions to the relevant authorities. These include to the Department of Agriculture Fisheries and Food with regard to developing the sector.

This submission noted that organic horticulture was historically underfunded and under represented, and that the targets in the Organic Action Plan did not necessarily chime well with the needs of organic horticulturists.

This suggested the appointment of a horticultural development officer, with responsibility to provide training and supports for new and existing growers, and to work on mentoring, advice and market development.

The submission also cited other key areas requiring attention, including �third level and post graduate education in organic farming, an organic apprenticeship scheme, research, on-going market development and financial supports for growers.�

There has been some movement on this horticulture appointment in recent times: however, as of yet, no one has been recruited for the post.

The group hold their first conference and AGM on Monday 22nd November. This will be held in the suitably mid-Ireland location of Kilcormac county Offaly, in the Kilcormac Development Association Hall, from 10am-4pm. (Kilcormac is on the N52 main road between Birr and Tullamore, Co. Offaly)

Topics for the morning session include the following:

The potential for commercial production of organic seed varieties, with Peter Bourke, head gardener from the Irish Seed Savers Association (ISSA), and Madeleine McKeever from Brown Envelope Seeds in Cork.

The ISSA have 8 hectares in Scariff, east Clare, where they research, locate, preserve, educate about and use traditional varieties of fruits, vegetables, potatoes and grains. Brown Envelope Seeds are based in Skibbereen in Cork, where they have produced and distributed vegetable seeds from, since 2004.

Both have, in no uncertain terms, pioneered the development of organic seed availability in Ireland.

As there is a new initiative from SuperValu to increase the amount of Irish-grown vegetables on sale in their stores, a representative from Supervalu will also be speaking, as will Kinsale's Colum O' Regan, who has been involved in this new venture.

There will also be presentations on irrigation in polytunnels and on a field scale with Billy Clifford (Kerry) and Dirk Flake (Galway), as well as a representative of P and A supplies, who supply pumps and irrigation equipment.

Finally, there will be a presentation on compost and compost teas with Michael Miklis, a biodynamic farmer and grower based in Killkenny.

In the afternoon, the OGI will have a general meeting, where they will plan their upcoming activities. A number of trade stands will also be in attendance.

All told this day should be of interest to anyone interested in or currently growing, organic horticulture crops.

Price for the day is �30 (includes a 25% reduction from National Organic Training Skillnet) which includes an organic lunch and tea/coffee.

For more: irishorganicgrowers@gmail.com, NOTS, or 071 96 40688.

ARTISAN FOOD & A RECOVERY THAT'S MORE FARMERS' MARKET THAN BOND MARKET

"The recovery will be more GAA than IDA, less bond market, more farmer's market". That's according to the ever colourful David McWilliams in a recent article.

McWilliams was making the point that when times are tough, we can and do rely on others, buying and selling from each other, to get things moving again.

He witnessed this sort of resilience when he visited Iceland, a country that has taken bold economic steps and now seems stable compared to Ireland.

The quote is also about playing to our strengths and to our uniqueness. To this end, the artisan food sector in Ireland punches well above its weight.

(picture: Iain Flynn winner of Blas na hEireann 2010)

There are a couple of ways of measuring this. Firstly, there's the extraordinary performance of the little guys, the artisan producers, when they come up against the big boys, the large food corporations, in food competitions this time of year.

While companies like Flahavans and Glenisk do well each year at the National Organic Awards, this year's winner was Mossfield Cheese's mature, a handmade farmhouse cheese made on the farm at the foothills of the Slieve Bloom mountains.

While companies on the scale of Hilton Foods and AIBP did very well at this year's Blas na Heireann, the winner was Iain Flynn's spinach and ricotta cannelloni. Flynn's Kitchens, the food business that makes the Cannelloni, is a one man operation.

Flynn's Kitchens makes and sells a range of food products, including freshly prepared meals, pate, quiches, mayonnaises, oils, preserves and chutneys using local and organic ingredients.

Flynn himself makes dishes, staffs his own stall at farmers' markets and even does his own accounts, as he has a degree in economics.

This is reflective of the caliber of the next generation of food producer coming through � a decidedly post Celtic Tiger sort of business person.

Flynn's local sourcing is very comprehensive, a point he really emphasises in conversation.

Up against 1000 other producers in 34 categories, Flynn's Kitchen's stood out because of the sheer quality of the ingredients and preparation.

Mairead McGuinness, MEP, who attended the Blas na Heireann awards, commented: �I am astounded at the passion of the producers involved in the Blas awards. I believe this is a vital key in Irish food production. Ireland and especially home produced products have an exceptional quality brand to offer. The potential in this sector is truly enormous.�

Artie Clifford, chairman of the Blas Awards pointed out that �these Irish awards provide an opportunity for Irish producers to compete with each other and prove that they can compete with the best in the world. We are now asking shoppers to talk with their feet and support home grown produce.�

While the export output of these artisan companies is small, the export potential is strong. And that's the key point: Ireland Inc can grow more indigenous food businesses which can then begin to earn foreign revenue.

Before reaching that point, artisan food businesses help rebuild consumer confidence by beginning the process of recirculating money in the economy and augmenting business busy-ness more generally.

It is also the case that many of today's bigger food companies, companies like Clonakilty Black Pudding, Mr. Crumb or Lily O Briens, started out as small companies and grew into a different category over the last 15 or so years (small food companies are defined as those with between E100,000 and E3.5 million turnover each year).

Many other growing food companies are in a healthy state like Burren Smokehouse, St.Tola's, Just Food or Sheridans.

The Taste Council, a voluntary group made up of many of the key stakeholders in the artisan food sector, has been lobbying for years, through the good times and the bad, to improve the sector's supports.

Here are some facts and figures on artisan and local food from their Agri-vision 2020 submission:

• There are 350 specialty micro and small food business in Ireland.
• These 350 firms grew from a population of 60 firms in 1996.
• These 350 firms have a combined output at consumer prices (i.e. prices charged at retail or foodservice prices) of �475 million.
• Small firms are more labour intensive: Ireland's 350 small food firms employ 3000 people, a figure that grew over the last 10 years, while other agri-food sectors retracted in employment and in other terms.
• The Food Safety Authority of Ireland (FSAI) reported a 50% increase in inquiries regarding the starting up or establishment of new food firms in 2009 compared to 2008.
• A study by the New Economics Foundation in London found that every �10 spent at a local food business is worth �25 for the local area, compared with just �14 when the same amount is spent in a supermarket. That is, a pound (or euro) spent locally generates more than twice as much income for the local economy.

In sum, small food businesses selling through routes to market other than the supermarket, contribute disproportionately more in terms of labour and spending patterns.

Peter Ward is owner of the Country Choice Food store in Nenagh. Founded in 1982, the store is famous amongst foodies and artisan producers alike.

He is full of ideas as to how to better facilitate the artisan sector and consumers alike. Routes to market is a big thing for Ward: �we need to up our game in the catering colleges, including in purchasing policies. Former catering collage graduates who now have food businesses need to be able to access that market.�

He continues: �all the young chefs have to be introduced to the excellence of artisan food production - otherwise we can't expect them to use the produce themselves when they graduate. They need to be stimulated by meeting producers, otherwise they just become fodder for an industry that doesn't see artisan food as terribly important.�

�Graduates from other disciplines need to see food is a viable option: no one presents food to them as a future career, they fall into food for other reasons. But people from other disciplines often have lots of new and useful skills to bring � this year's winner of Blas (na Heireann) is a perfect example� he says, in reference to Iain Flynn's accountancy background.

Indeed the recession has thrown up a whole new class of highly skilled and educated people who are out of work for the first time in their lives. The potential for these people to become superb food craftspeople is real.

Public procurement is another area where there is potential for the artisan sector, provided the �larger caterers who have the public contracts, like the contracts for feeding children in schools� can be convinced of the merit.

To this end, the newly revamped green public procurement initiative announced by Junior Minister Cuffe could begin the process of improving access for alternative foods not currently getting a look in to the public sector route.

One area Ward is especially passionate about is state support: �why is there no national media campaign to promote farmer's markets? I'd like to see organisations like Safe Food using their budgets to guarantee accessibility of affordable food to people who most need it outside of the supermarket structure�.

Considering some of the things food campaigns are run about, such as an egg a day being ok, this seems to be an eminently sensible suggestion.

He emphasises the importance of accessible and affordable fresh food, rather than just shelf life, a major focus for supermarkets.

Indeed, research into food poverty, in Ireland and elsewhere, has emphasised the importance of access as much as price: people without cars, in particular older people on low incomes, cannot frequent supermarkets as often as others. They rely on nearby shops and outlets for their food staples. Problems arise when these outlets do not have significant amounts of fresh fruits and vegetables, which is often the case. (See Combat Poverty's food poverty research for more)

I put some of these points to Bord Bia. They point to some distinct areas where they help grow farmers' markets.

�Bord Bia sponsored RTE One�s �Fresh from The Farmers� Market� programme for two years. The series, which aimed to encourage viewers to use and support their local market and artisan producers, featured well known chef and farmers market advocate Clodagh McKenna. It ran on prime time national television for 16 weeks and featured / interviewed in excess of 25 markets and 30 top quality small Irish food producers.�

They also supported an episode of RTE One�s Eco Eye which focused on the promotion of farmers� markets in Ireland.

Their own website and social media functions promote traders at farmers' markets, which includes a full market listing, while their Marketing Assistance programme includes signage and point of sale materials for farmers markets. They intend to upscale their web work with regard to markets, �We plan to include new elements in this over time, such as an interactive market map, case studies, training modules for markets� a Bord Bia representative said.

Finally, they developed a Code of Good Practice, to help both encourage best practice and promote farmers' markets in general.

However, there are issues, some of which are funding related. Bigger campaigns are match funded. This means that EU rules dictate that those being supported need to come up with some of the money themselves. So campaigns on, for example, beef and eggs, can get industry supports, whereas farmers' markets, which invariably have smaller scale producers at them, find it harder.

Indeed, funding rules also dictate that it is producers and products, rather than routes to market or farmers' markets per se that get the supports, according to a Bord Bia representative.

This invariably calls for creative actions, as the Fresh From the Farmers' Markets TV shows was. They do stress that they are, as it were, reviewing the situation with regard to promoting farmers' markets, so who knows, some fresh and funky promotions may grab your attention soon. In the meantime, seek and ye shall find.