Pure Rare Organics

Pure Rare Organics On tour, lending a hand on farms. Previously of the Walled Garden Helen's Bay, first CSA in Northern

Hedges; laying, transplanting, and coppicing.I sometimes think that hedge's days are numbered. I've never seen the attac...
21/05/2026

Hedges; laying, transplanting, and coppicing.

I sometimes think that hedge's days are numbered. I've never seen the attack on hedges there has been this last year. Brutal hacking, flailing or just stumping them out. Getting in the way of bigger and bigger machinery, too untidy, no productive value.

We forget though, that hedges in Ireland are mostly a human-made construct..lots grown to parcel land into taxable plots in the 17th and 18th centuries rather than the common land we had beforehand.

However, they were used to define townlands so some are ancient. And they inadvertently became the first type of agroforestry, combining trees with livestock. But their greatest benefit is that in many places, they are the last refuge of nature. Strips of native woodland within a sea of ryegrass.

Maybe a new type of agriculture is emerging where we plant blocks of woodland like is pioneering. Maybe we need to think differently rather than cling on to some idea of 'how things used to be'.

Here we had an overgrown, mostly blackthorn hedge, laid back in February.. hazel stakes to bind from an old hazel coppice nearby, woven together with spare, donated orange willow.

Cutting the heavy growth and laying took a day; gathering hazel, pointing and cutting to size plus collecting willow the same; then placing stakes and weaving probably about a day. A lot of work but is now stock proof, better for nesting birds and stimulated serious regrowth already.

We also wanted to make a new entrance but some hazel and spindle were in the way. So we cut them hard and transplanted. They have taken well and already regrowing (photo 11,12,13).

So before just hacking them to bits, there are other ways hedges can be managed, moved, or cut to still have value for us and nature.

Trees and hedge planting - late winter 2026400m of hedge planted and fenced, done different ways with biodegradable mulc...
19/05/2026

Trees and hedge planting - late winter 2026

400m of hedge planted and fenced, done different ways with biodegradable mulch and let grow naturally;
1/2 acre of mixed woodland/forest garden;
1/2 acre of Miyawaki forest planted by (last photo)

Big thanks to all who came and helped in all weathers!

Add to that the 3 acres of traditional and syntropic orchards planted last Feb/March, the place is really starting to take shape.

Well...seems like as good time as any, for the day that's in it, to get back on here! After 3 years of all sorts of happ...
01/02/2026

Well...seems like as good time as any, for the day that's in it, to get back on here! After 3 years of all sorts of happenings, I have some land down in south Fermanagh. Orchards are planted, ponds dug, tunnels up..and plenty of other good stuff in between.

Lots more posts to follow of what we've been up to and got planned..mainly a market garden, a tree nursery and some education stuff in time.

But really, the space, and what this page will be, is for food, nature and craic. Simple as that. It's a mad old time in a mad old world and if we can give a bit of hope and inspiration along the way, then great.

Imbolc shona daoibh.

Half way through my time here in Menton. I'd never heard of the place until I started looking into organic growing in Fr...
15/12/2020

Half way through my time here in Menton. I'd never heard of the place until I started looking into organic growing in France and saw that bananas and avocados and all sorts can be grown in this place called Menton on the Cote d'Azur. At one time this area was the lemon producing capital of Europe and the citron du Menton now has IGP status (like parmesan cheese etc).

It's got one of the best possible natural microclimates you can think of. Surrounded on three sides (north, west and east) by rocky outcrops and sloping down towards the Mediterranean sea on the south.

The cliffs provide all sorts of benefits..shelter from the mistral winds, retaining heat in winter and has a huge source of water within it (somehow, somewhere 🤷 je ne sais pas).

It gets really hot in summer but the sea has a cooling effect. And the sea also stops frost's from settling in winter, when they rarely come.

Hence , why this place has been the spot for hundreds of years for the bourgeoisie to came here to 'winter'. Definitely not why I thought to come here in December 👀, I swear.




1000 year old olive trees.I began travelling just before this pandemic started. My plan was, and still is, to travel via...
30/11/2020

1000 year old olive trees.

I began travelling just before this pandemic started. My plan was, and still is, to travel via help X and workaway living with families on farms and seeing how food there is produced.

Several times I've wondered whether it is safe or wise to continue. But I've got a car, I'm taking all the usual precautions, isolating on arrival each time which actually isn't too difficult on farms.

Food still needs to be produced and harvested. Many farms rely on volunteers and seasonal workers like me. And at farms like you come across things that make you realise why food is actually all that matters.

These trees and their rootstocks are somewhere between 1000 to 1500 years old. For a thousand years they been continually producing olives, relying on minimal water from this Mediterranean climate, their roots system brilliantly adapted to gather nutrition from the soil's layers. Is that not pure magic like??

So aaaanyway.. if people are interested, the plan is to keep going and if you want to see what's happening on farms and gardens in different parts of the world (mainly France at the minute) keep an eye out here.

Next stop is Menton, lemon capital of France and the last town on the Riviera before Italy with a really unique microclimate. Let's see what the craic is there!..as they say in France.

🇫🇷





The finished product. Organic, extra-virgin olive oil. It's been a bit of an honour to be involved in one of agriculture...
25/11/2020

The finished product.

Organic, extra-virgin olive oil.

It's been a bit of an honour to be involved in one of agricultures oldest processes. Some would say civilisation has been built on it.

Walking into the mill on press days, you would get that lovely, fruity smell. The colour is almost fluorescent green. And the taste. It's like nothing else. All sorts of flavours I never knew good olive oil had; green apple, vanilla, banana and that nice bitter kick at the end.

I'm a little bit obsessed. Bit of oil on a plate, sprinkle of sea salt and bread for dipping (Jesus the French do good bread) is really hard to beat.

Gerry and Mark here at sell direct through the website so if you're interested, check it out on their page. They ship worldwide too. It's not cheap but top-quality food grown and produced like this shouldn't be. Nice way to support independent producers in the current climate.


15/11/2020
15/11/2020
Caught the end of the grape harvest in Provence. Olives starting soon.
03/10/2020

Caught the end of the grape harvest in Provence. Olives starting soon.

Five weeks in Allihies.Work was fencing, seaweed collecting, digging spuds, making beds, hay making, sowing, planting, l...
31/08/2020

Five weeks in Allihies.

Work was fencing, seaweed collecting, digging spuds, making beds, hay making, sowing, planting, lots of tomato/cucumber work and polytunnel building.

Off time was Tra na phearla swims, Cleathnach mackerel fishing, Sports fields Skelligs sunsets, the Arches, Garinish loop and beach walks, Copper mine trails, Gour mountain treks, Lauragh chanterelles, O'Neills for chips and stout, lots of stout.

A huge thank you to Sam and his amazing family. It's been incredible.

@ Allihies

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Menton
06500

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