Ingredients 

• Leftover vegetables (whatever you have on hand)
• 100 g of butter
• 75 g of flour
• 50 g of grated parmesan (or a similar local cheese)
• 1 onion (optional)
• 1 garlic clove (optional)
• Salt and pepper
  
  

Steps to follow

1. Preheat your oven to 180 °C (356 °F).
2. Peel and cook your vegetables in boiling water or in a pan. Season them well. For extra flavour, sauté them with garlic and onion.
3. Prepare the crumble topping by mixing the diced butter, flour, and grated parmesan with your hands until you get a crumbly texture. Add a pinch of salt and pepper.
4. Layer the cooked vegetables in the bottom of a baking dish.
5. Sprinkle the crumble topping evenly over the vegetables.
6. Bake in the oven for about 20 minutes, until the top is golden and crispy.
7. Serve warm and enjoy!
   
   

This savoury crumble is the perfect way to give a second life to veggies that might otherwise go to waste. Combine what you have, get creative with herbs and cheeses, and enjoy a meal that’s as sustainable as it is satisfying!

This banana pancake recipe is a great way to make the most of those ripe bananas that might otherwise end up in the rubbish. Banana pancakes, aside from being great – with this recipe, we’re avoiding food waste – they taste great and can be whipped up in no time.

Ingredients:

• 2 ripe bananas
• 2 eggs
• 50g of flour
• 1 teaspoon of extra virgin olive oil (or sunflower oil if you prefer to avoid the characteristic taste of olive oil)
• Cinnamon (optional)
  
  
  

Preparation:

1: Reducing Food Waste

Let’s start by making a small effort to reduce food waste. Those ripe bananas that don’t look as appealing are perfect for this recipe. So, peel the bananas and place them in a bowl.

Mash the bananas with a fork until you have a smooth purée. This will add a natural touch of sweetness to our pancakes.

2: Creating the Pancake Mix

Add the eggs to the mashed bananas in the bowl and mix them well. This mixture will provide the necessary structure for our pancakes.

Next, incorporate the flour into the mixture. If you like, you can add a bit of cinnamon for an extra flavour kick. Stir until you have a smooth and uniform batter.

3: Cooking the Pancakes

Heat a non-stick frying pan over medium-high heat and add a teaspoon of olive oil or sunflower oil. Make sure to evenly distribute the oil in the pan to prevent the pancakes from sticking.

Once the pan is hot, pour approximately 2 tablespoons of the batter into the pan in a circular shape. Cook each side of the pancakes until they are golden brown and can be easily flipped. This usually takes about 2–3 minutes per side.

Options for Serving:

Banana pancakes serve as a perfect base for adding your favourite toppings! Here are some suggestions that you can find on CrowdFarming to accompany them:

• Honey: Drizzle a bit of honey on top for an extra sweet touch.
• Slices of banana or other fresh fruit: Add freshness and colour to your plate with some slices of seasonal fruit. For example, pomegranate, mango, or grapes are some fruits that are available now!
• Nuts: Chopped almonds or walnuts will provide texture and a crunchy element.
  
  
  

Enjoy your banana pancakes, and feel good about reducing food waste and supporting sustainability with each delicious bite!

Carrie Horne, CrowdFarmer

Ingredients

• 750g bergamots washed, green blossom ends removed, cut in half 
• 600g sugar 
• 200ml bergamot juice
• 1.5 litres cold water

Instructions

1. Squeeze the juice from the bergamots, strain to discard the seeds. 
   

2. Place the juice, the sugar and the water in a medium-sized, heavy bottomed saucepan.
    

3. Cut the bergamot skins into slivers or small dice, depending on your preference. 
   
4. Sterilise five x 250ml jars and keep them warm in the oven until you are ready to fill them. 

5. Place the bergamot skins with the liquids and sugar, stir, and bring to a boil over high heat. Reduce the heat, so the mixture is boiling slowly and cook until the mixture has thickened, the skins have turned tender though not too soft, and the skins have turned a light brown colour, which will take about an hour. 
   

6. Test the marmalade by putting a teaspoon full on a small plate and putting it in the freezer for 2 minutes. If the marmalade is the thickness you like, remove it from the heat. 
   

7. Immediately put the marmalade in the jars, and seal them.
   

wir haben vor bereits fast drei Monaten deine Zwiebeln gepflanzt und uns seitdem um sie gekümmert. Und um uns die Arbeit leichter zu machen, hat die ganze Familie Hand angelegt!

In diesem Jahr erfolgte die Pflanzung zur rechten Zeit im März, da wir für ein paar Wochen in den Genuss von schönem Wetter kamen. Aber leider hatten wir danach im April eine Dürreperiode mit null Millimetern … Die Natur braucht bekanntlich nicht nur Sonne, sondern auch Regen.

In der Region von Roscoff fallen in normalen Zeiten ausreichend Niederschläge, aber dieser Monat April war so außergewöhnlich trocken, dass sich einige Farmen mit Bewässerung behelfen mussten. Wir selbst haben kein Bewässerungssystem, weil es für diese Kultur in normalen Zeiten nicht notwendig ist. Da das Klima in den letzten Jahren aber besonders wechselhaft geworden ist, werden wir eines Tages vielleicht auch auf dieses System zurückgreifen müssen.

Es ist gerade dein Engagement, das es uns ermöglicht, Investitionen in Erwägung zu ziehen, um die Lebensfähigkeit und Erhaltung dieser historischen Kultur zu gewährleisten und unser Projekt voranzubringen. Dafür vielen Dank!

Wir kümmern uns derzeit um die neue Ernte und verhätscheln sie! Wie du auf dem Foto sehen kannst, sind die Gassen sauber, da sie regelmäßig gehackt werden. Das Blattwerk der Zwiebeln ist sehr grün und wir hoffen auf ein wenig Hitze in den kommenden Wochen, damit die Knollen dicker werden und wir kommenden August schöne Zwiebeln ernten können.

Dies ist unser zweites Jahr mit CrowdFarming und wir denken bereits an die Ernte und den Versand deiner Zwiebeln. Wir hoffen, in diesem Jahr unseren Betrieb (der noch immer ein Familienbetrieb ist) neu organisieren zu können, um deine Kartons bestmöglich vorzubereiten und sie zum vereinbarten Termin auszuliefern.

Wir bieten dieses Jahr auf CrowdFarming außerdem ein neues Produkt an: unsere traditionellen Schalotten.

Wir bauen die traditionellen Schalotten nach der Methode an, die uns von unseren Eltern vererbt wurde, die sie wiederum von ihren Eltern geerbt hatten, und dies über Dutzende und Dutzende von Jahren hinweg (wir könnten jetzt sogar in Hunderten von Jahren rechnen!).


Wir pflanzen die Schalottenknollen zwischen Januar und März und ernten sie Ende Juni/Anfang Juli. Wir warten, bis sie gut getrocknet sind, bevor wir sie aufsammeln. Dann lagern wir sie vor Feuchtigkeit geschützt an einem gut belüfteten Ort und können sie so mehrere Monate lang bis praktisch zur nächsten Ernte aufbewahren!

Unsere Schalotten werden nach den Vorgaben des biologischen Landbaus angebaut. Sie sind süßer als die Roscoff-Zwiebeln und werden in rohem Zustand besonders in Salaten geschätzt. Wie du auch auf dem Foto sehen kannst, sind die Pflanzen gut gewachsen und sehr grün. Jetzt wünschen wir uns, dass die Knollen dicker werden!

Ich hoffe, dass du zufrieden warst und für eine weitere Erfahrung mit uns bereit bist. Was uns betrifft, solltest du wissen, dass wir unser Bestes tun werden, damit du auch in diesem Jahr wunschlos glücklich wirst und unsere besten Zwiebelgewächse genießen kannst.


Tiphaine Quemener – Ferme de Kergus

We are very happy because about 10 days ago we finished the third season of birth of the year, and every lamb has grown up very well. The lambs you can see in the pictures are the sons/daughters of the sheep that with one and a half years old were the first time they gave birth. Those lambs will be future mothers on the farm. In early November we will have the last birth period of the year.

As you know, in Spain, we have been confined for more than three months but we are going to our farm every day since animals do not understand the state of alarm nor confinement.  Although Covid-19 has not affected us in a personal way, we have been affected indirectly because the market was out of stock which led to the fluctuation of prices. This situation made us appreciate more the on-demand production we carry out at Crowdfarming with the adoptions.

But apart from these contingencies, we could say we are lucky due to the fact that we keep working with all the employees and we were able to invest in new machinery for the farm such as changing an old tractor. Also, we have renewed the feeding place in case the herd continues growing so that they have a much more comfortable space.

We are truly happy with the results of our cheeses seeing that aging has gone very well, and we have not had any problem. We are willing to send our cheese without plastic wrapping; therefore, we are studying the option to vary the shipping format so that we change the cheese wedges to small complete pieces. For now, we have not found the most efficient way to do it, but we are doing research on how to get rid of the plastic at some point.

Remember that you should keep the cheeses well refrigerated. Try, if it is being opened for the first time, to take it out from the refrigerator and open the vacuumed package for minimum of 20 minutes before you want to eat it, to make the flavor and the aroma flourish. If you feel that the cheese has lost the vacuum, consume it with priority to avoid mold. In case this happened, you must only take it away by scraping it smoothly and you can perfectly eat it. Consider it is a natural product without any type of antibiotic and food preservative.

I am in love with my cheeses and sheep and I hope you enjoy the cheeses since you are very important to me and I work every day for you.

Thank you very much for your trust and I am at your disposal for anything you need.

With an affectionate hug to all.

Antonio