Ballymaloe gets new organic farm school

WHY would a retired teacher from Pennsylvania cross the Atlantic and spends six week in Cork?

The answer lies in that jewel in Cork’s culinary crown: Ballymaloe.

American Sally Brookman is one of the people signed up to a new course at Ballymaloe Organic Farm School in Shanagarry - and is having the time of her life.

“I may be the older of the group on the course, but that doesn’t matter,” says Sally. “I’m loving every minute!”

She clearly enjoys being down on the farm.

“It is wonderful to be free and able to explore things like beekeeping, composting, rearing poultry,” says Sally. 

I feel the life-changing potential here to get immersed in the soil, to be educated on sustainability and learning about the best use of the soil and the land.

Darina Allan is the ideal tutor for the course.

“This is an immersive, hands-on, boots-on- the-ground philosophy and learning experience,” says Darina, high priestess of Ballymaloe Cookery School for 40 years.

“Students learn from working alongside subject matter experts on topics such as soil health, regenerative farming, organic food, biodiversity and pollinators, farm-to-fork food production and agroforestry.”

The Ballymaloe Organic Farm School runs short and long courses for areas such as seed saving, composting, beekeeping, planting and caring for orchards, cheesemaking, homesteading and urban growing.

“The school is an exciting new venture,” says Darina, co-founder of the world famous Ballymaloe Cookery School, a sustainable food advocate, and Farming for Nature Ambassador.

“The school’s mission is to educate and empower people to value and practise the principles of sustainable food production and consumption, regenerative lifestyle to create a climate positive and equitable food system.”

Karen O’Donohoe, on board with Darina, and familiar to us from RTÉ’s Grow Cook Eat, delights in getting her boots on, and her hands immersed in the soil, where the crops meet fields, farm animals roam freely in pasture, and where she can smell the roses.

“I’m in my element here!” says Karen. “The Ballymaloe Organic Farm School was a vision Darina had for 10 years. We both shared the same commitment, drive, and passion for how we do things and pass on our knowledge. We both had a purpose and we joined forces.”

Then what happened?

“Darina went on holidays!” laughs Karen. “I was left holding the baby!”

Karen got to work.

“I mapped out what the farm school can do, who it was for, and if it could achieve the same high standards as the cookery school. The farm, gardens, and school are three sides to the same coin,” says Karen.

Being down on the farm is a fruitful occupation. “Students can enjoy peer-to-peer interaction with renowned horticultural experts like Mary Reynolds,” says Karen. “Or with experts like David Asher on cheese-making.

Students engaging in the courses will learn how to be more self-sufficient by going back to basics, starting small and growing big.

How did Karen first learn about the benefits of GIY, sustainability, and the best way to grow crops and food organically?

“As a mature student, I studied Physical Activity, Nutrition and Public Health at university in Bristol,” she says.

“I came into my own when I discovered an interest in people and their potential to effect huge change on themselves and their communities and the environment through food and exercise,” adds Karen, a mother of two.

“At university, I organised a farmers’ market, got involved in an allotment, then got directly involved in GIY here in Ireland in 2012.”

GIY and gardening can often be perceived as interests older people may cultivate?

“True,” says Karen. “But then gardening and GIY became very popular and a little bit ‘hipsterish’. It became mainstream and a normal part of lifestyle for everyone. The fear and resistance around it was removed.”

We don’t have to go down to the farm to grow our own.

“You can grow things on your balcony or on your windowsill,” says Karen. “It’s all about getting your hands in the soil.”

And you reap the benefits.

“The physical and mental benefits are brilliant,” says Karen. “Setting up allotments in communities with like-minded people makes me more than happy.

Getting together to work the land cultivates positivity.

“The whole is greater than the sum of its parts,” quotes Karen.

There is no sell-by date to learn about reaping the benefits of the land and what it can yield.

“People can change paths, or take action during any time in their lives,” says Karen. 

Having informed knowledge about sustainability and understanding it can fuel better choices. People can learn at any stage of their lives.

The students will leave Ballymaloe Organic Farm School having learnt how to re-think food systems and culture, re-learn how to live, cook and eat sustainably, re-define what is possible through resource efficiency and technology.

“They will leave here championing the soil, and passing on their knowledge about it,” says Karen.

Being interested and knowledgeable about all things farming, Amelia Gunningham, who has worked in agri-tourism for two years, came all the way from Tasmania to help co-ordinate the Ballymaloe Organic Farm School.

“When I was in the UK with my parents, I signed up for a two-day Farm to Fork course at Ballymaloe Cookery School last year,” says Amelia, 21.

“We have a number of dairy farms back in Tasmania. However, our main enterprise is the production of free-range eggs.”

The island of Tasmania is vast and fertile having clean air, unique wildlife, and a rich history.

How many acres do the Gunninghams farm?

“15,000 acres,” says Amelia.

Wow!

“Yes, big acreage,” says Amelia.

She is big into Darina.

“I read Darina’s story, and knew she was interested in Tasmania,” says Amelia. “My dad always uses recipes from Darina’s book, Grow, Cook, Nourish.”

“The meals he prepared and cooked from the book were always tasty!”

Amelia was impressed with the Ballymaloe Cookery School and its ethos. She wanted to be part of it, working in the beautiful setting, promoting sustainability.

“It became my ambition,” she says.

Darina was impressed with her and knew she was interested in the workings of the land and implanting her knowledge to others.

Amelia took the bull by the horns.

“I suggested to Darina that I come and work here as Operations Manager for the farm, working with Karen, sharing ideas to pull together,” she says. “And here I am!”

Ballymaloe Cookey School evolved out of the necessity of turning an inherited moribund apple orchard into an organic thriving farm to feed Darina and Tim’s four children.

At Ballymaloe Organic Farm, the next generation will flourish learning how best to grow food themselves to best feed themselves and then spread the word.

“As Lady Eve Balfour of the Soil Association says, the health of soil, plant, animal and man is one and invisible,” says Darina.

Darina, Karen and Amelia are committed to developing and delivering an exceptional course programme from the Allen family’s 100- acre organic farm and gardens. Attendees will live and learn from the best.

“The farm and gardens are recognised as one of the most biodiverse in the British Isles,” says Darina. “It comprises a one-acre glasshouse, vegetable field, soft fruit field, heritage orchard, herd of jersey cows, micro dairy, piggery, wildflower meadow, herb garden, pond and amphitheatre. The entire area is open to the farm school students. There’s nothing like nature to put manners on us!”

Ballymaloe Organic Farm, 021-4646785, see www.ballymaloefarmschool.com or email karen@ballymaloefarmschool.com