Organico Bantry

In Organico, Bantry, we have noted a dramatic raise over the past few years in the demand for Organic food from our Irish customers. When our shop first opened in the early 1990’s our customer base was nearly exclusively non-Irish – known as ‘Blow-ins’ in West Cork terms. Now we have more that 75% Irish customers. This shift has occured as Organic food, herbal remedies and natural cosmetics have become more mainstream, and also as our shop has become more familiar and accessible to the local community.

Our father, Alan Dare, who started the shop in the early ’90’s, became well known for his free advice on how to stay healthy and how to use simple and affordable remedies such as cider vinegar to achieve and maintain health. Alan set the tone for Organico Shop from the very beginning as a place where customers are not urged to buy the most expensive product but instead are given all the options and information they need to make informed choices about their own health.

Organico was one of the first, if not the first, healthfood shops in Ireland to sell Dr Vogel’s outstanding Echinaforce (which Alan had to import from the UK as no supplier here in Ireland was selling it). Alan was also one of the first people in the country to recommend Citricidal or Grapefruit Seed Extract. And all this was despite the fact that when he first opened he was determined to sell only foods. Such was the demand that now we have an extensive range of non-food products.

But we are still completely committed to Organic food. Opening Organico Cafe recently is us putting our money where our mouth is. All our veggies, pulses, grains, flours, sugar, coffee, and milk are organic. We use organic mayo, ketchup, vinegars, yoghurt, juices, soya milk, & teas. Click here to see our Menu.

Whether to go for Organic certification for the cafe is an onging question which is complicated by the fact that many of our local organic suppliers are not certified and we like to be able to buy locally. Also there are some items which are not available in the quantities we need in Ireland and which, if we used them now, would mean we had to charge much higher priced for our food. Butter is one of these products – if anyone out there knows of an Irish organic butter supplier who would supply us in bulk please let us know!

For the best vegetarian lunch in West Cork, visit Organico Cafe in Bantry. We serve a full menu of Organic Vegetarian food all year round – soups and sandwhiches; salads plates and stews; curries and pasties. We also serve delicious organic Fair Trade coffee, cakes, scones and snacks from our bakery next door.

Organico Cafe is part of a family run business based in Bantry, West Cork, the home of Ireland’s gourmet food movement. West Cork is known for its cheeses, seafood, cured fish and meats, so we decided to complement all the interesting meat and fish restaurants by opening an exceptional organic vegetarian cafe for both locals and tourists who feel like a change. We already had a thriving healthfood shop and bakery, and a cafe seemed a logical next step.

Organico Cafe has been a resounding success. Initially trade was slow, which was a blessing as we were only finding our feet. But now, well into our 2nd year, we have made a name for ourselves in West Cork for delicious food which suits both vegetarians and also non-vegetarians who are open to trying something new. We are not completely vegetarian ourselves, which enables us to put together a menu which appeals to pretty much everyone – even some picky Italian students who were visiting the area found the Falafal Sandwhich to their taste!

Although our first focus in on the food, the Cafe is a great meeting place for people interested in living well in West Cork. We host meeting of West Cork Environmental Forum; of West Cork Homeopathy discussion groups, fundraiser evenings and regular Exhibitions of local Artists work. We also have internet available.

Our menu in Organico Cafe changes regularly, but here is a taster…

Today’s Menu

Soups

• Courgette, mint & split pea soup served with fresh spelt bread
• Italian bean stew served with fresh spelt bread

Main Courses

• 3-Bean Vegetable Chilli, served with brown rice, grated cheddar & tsatziki
• Summer Tart (roasted cherry tomatoes & fetta) served with a choice of 2 salads
• Thai Vegetable Curry, served with a choice of 2 salads
• Courgette Fritters, served with a choice of 2 salads

Salads

• Courgette & carrot with a lemon olive oil dressing
• Brown rice with a yoghurt/tahini dressing
• Quinoa with mint & cherry tomatoes
• Thai noodles with a spicy peanut dressing
• Mixed beans with a sweett chilli dressing
• Marinated chickpeas with a garlic/lemon dressing

Sandwiches

• Falafals in a spelt bap with hummus, tahini dressing, tomatoes, cucumber & lettuce
• Lentil burger in a spelt bap with Tsatziki, tomatoes, cucumber, lettuce & relish
• Veggie sausages in a spelt bap with mayo & tomato ketchup; tomatoes, cucumber & lettuce
• Cheese Sandwich: A choice of cheddar, local goat’s cheese, fetta or local Gubbeen cheese in a spelt bap with mayo, chutney, tomatoes, cucumber & lettuce

Salad Plates

• A choice of a 2 or a 3 salad plate with either hummus or a choice of cheeses; served with fresh breads

Fresh Smoothie ( a blend of pure organic fruit – a meal in a glass!)

• Peach, banana & strawberry

Deserts

• Chocolate cake, Lemon Drizzle cake, Ginger Cake, Banana Cake (all made in our bakery using spelt flour)

We pride ourselves in the quality of our ingredients which are primarily organic and/or locally grown.

In Organico Bantry we believe it is vital to support the development of the Irish Organic sector. There is certainly a growing awareness of and demand for organic food in Ireland; you only have to see the new ‘organic’ ranges in our Irish supermarkets to see that! However, there is far too much Organic food imported into Ireland and we would like to see that reduced and more food grown and processed locally.

According to Organic Europe a survey conducted in Ireland shows that 30% of Irish consumers are prepared to pay a 20-25% premium for organic food. This is bourne out by our own experience in running our wholefood shop where well over 75% of the food we sell is organic. In our cafe we source nearly 100% organic ingredients – because the food is vegetarian it is easier although during most of the year this means we rely mainly on imported produce. When we can though we get our greens and salads locally as well as eggs, courgettes, peas, beans, and of course potatoes (though last year the blight was a real pain! Wiped out our 2 suppliers completely.)

Even given that at the moment we are using so much imported vegetables, the food in our cafe tastes so much better than non-organic food, especially the salads. How anyone could eat a non-organic carrot at the moment I have no idea – they just do not have the flavour I expect. And while it’s true that you will pay more for the organic carrot I would challenge anyone who has tasted the difference to tell me the choice is hard.

Even in the home of cheap food, the US, consumers have indicated a willingness to pay higher prices for their food. A website I found extolling the virtues of ‘cheap food’ (called Cheap Eats!) admits that ‘A recent poll of food attitudes found 71 percent of Americans claiming that they wouldn’t mind paying more to buy food grown near where they live or food grown in ways that protect the environment’. Furthermore, the author says that ‘Retail sales of organic foods, which cost considerably more than regular items, are growing at a torrid pace. The Department of Agriculture expects them to hit $20 billion a year by 2005, up from $1 billion in 1990.’

For us, in our business of running an Organic cafe, bakery and wholefood shop, this growth in the Organic sector is obviously important. But as I started out saying, we are also very committed to buying more organic food that is grown locally. Please contact us if you are growers or manufacturers of Organic foods in Ireland!

Organico Bantry is owned by Hannah and Rachel Dare; contact at (027) 51391

If you like Organic good food you must visit Organico Cafe, Shop, and Bakery in Bantry, West Cork. In Organico we specailise in offering an organic alternative wherever we can source one – that means our shop stocks everything from Organic foods to wines, fresh fruits and veggies right down to organic woolly socks! We also stock Dr Hauschka face and body products, baby care products, a huge range of supplements and herbal teas, capsules and tinctures. We are well known as the largest and best-stocked healthfood shop in West Cork.

Organico Cafe uses nearly 100% organic ingredients for its extensive range of fresh salads, hot meals and gourmet teas and coffees. Our menu changes regularly to reflect what is in season locally and what is available from local Irish organic producers. Our coffee is Fair Trade as well as being organic and we use Glenisk organic milk for our lattes!

Organico Bakery specialises in Organic Spelt breads and cakes. Spelt is an older form of wheat than durum wheat, which 99% of flour is made from. It has a much lower gluten content than durum wheat and a much higher vitamin and mineral content. This means that digesting foods made from spelt flour is much easier and gives us more nutritional value. Spelt cakes also taste great so it’s the best choice all round!

Organico cafe is open from 10 – 6 Monday to Saturday and the shop is open 9.30 – 6 Monday to Saturday as well.

Organico Shop, Glengarriff Rd., Bantry, Co. Cork, Ireland. Phone +353 (0)27 51391

Organic food has traditionally had a reputation for being “good for you” but a bit boring! Organico Café (Bantry, West Cork, Ireland) turns this on its head offering food that is both exciting and delicious. Rachel Dare, who trained with Darina Allen at Ballymaloe, supplies the inspiration behind the menu in Organico Café. Rachel has a distinctive style, fusing a combination of ingredients that are primarily organic and locally grown to create menus that are both lifestyle conscious and tasty. To take full advantage of what’s fresh and in season, the menu changes daily – but it’s always creative and interesting.

The café is surprisingly large, light and spacious, and is located next door to the shop but upstairs. It has a lively buzz at lunchtime, when you can enjoy a salad plate from the extensive salad bar, a summer courgette and rice noodle soup or one of the specials such as Gubbeen and leek frittata. So if you’re looking for an alternative place to have lunch that’s new and exciting or simply want a quite cup of Bantry’s best coffee (or green tea!) just pop up to Organico Café and treat yourself. Go on! You’re worth it!

Rachel’s Summer Salad
Throughout the summer we are all looking for lunch ideas that are light, fresh and tasty. We are lucky in our shop to have people from all walks of life bringing us their own lovingly grown fruit and vegetables, so we have the best of local produce to choose from. I am using Quinoa (pronounced kee-no-wah) as the base for this salad, because it can be used as a substitute for couscous as it is wheat-free. Quinoa is often called a ’supergrain’ as it is also a very good source of vitamins, minerals and protein, and has a light delicate flavour which appeals to all.

Two cups of quinoa grain, cooked as shown below.
1/3 cucumber (can be replaced with baby courguettes, diced)
10 cherry tomatoes, diced
A handful of finely chopped fresh mint, fresh basil, and fresh parsley
100 g fetta cheese, crumbled
One small red onion or a bunch of scallions, chopped finely
1 ripe avocado, peeled and diced (a little lemon juice stops it discolouring)

Dressing
3 tablespoons of olive oil
1 tablespoons of balsamic vinegar
1 teaspoon salt and fresh ground pepper
1 teaspoon of honey or concentrated apple juice

Rinse the Quinoa grain well under cold water in a sieve, To cook, place two cups cold water to one cup quinoa in a sauce pan and bring to the boil, reduce to a simmer, cover, and cook until the grains are translucent and the sprout has spireled out of the grain (about 15 minutes). While this is cooking, prepare the rest of the ingredients. When the Quinoa is ready allow to cool slightly, add to the other ingredients and dress to taste. Serve on its own as a light lunch or with chicken or fish as a more substantial meal.
If you want to buy Quinoa grain or the other fresh salad ingredients, we stock them in Organico!

Organico Cafe, Glengarriff Road, Bantry, Co. Cork Ireland. Tel 00 353 (27) 55905.

MIXED BEAN SALAD

500 g kindey beans
500 g cannolinni beans
½ cucumber
1 pkt parsley
1 pkt coriander
300 g red onion

dressing
125 mls sweet chili sauce
100 mls vinegar
200 mls olive oil
1 lemon zest and juice
1 tsp salt
1 tsp pepper

Soak the kidney and cannolinni beans for over night or at least 12 hours in separate pans this is because the color of the kidney beans will stain the others) with lots of water then cook them both at a slow simmer for 1 to 2 hours checking after 1 hour every 10 minutes, drain and allow to cool slightly. Mix up the dressing and add to the warm beans and allow to soak in for 30 mins. Dice the cucumber, celery and onion finely and add to the beans. This is another recipe that works well if left for a day and will keep for up the 3-4 days in the fridge.

If you use a good quality olive oil and organic red cabbage, carrots and seeds, this salad is very nutritious and high in fiber as well as healthy fats. Eat with some fresh poached or oven roasted fish or tofu and a small amount of Quinoa or brown rice for a light lunch or evening meal.

500 g red cabbage
250g grated carrot
50 g sesame seeds
100 g sunflower seeds
small bunch parsley

Dressing
2 tblsp Apple juice concentrate
2 tblsp Olive Oil
1 tblsp Lemon juice
pinch salt and pepper

• Cut red cabbage thinly taking out the tough stalks, peel carrots and grate,
• Toast seeds in a hot dry frying pan until lightly brown, Chop parsley.
• Combine all ingredients in a bowl, mix dressing in a small jam jar and pour over, mix well. Will keep well for a few hours, but best fresh.

750 g white cabbage
500 g carrot
250 g apple
200 g onion

make dressing in measuring jug
200 g mayonaise
250 g yoghurt
50 g olive oil
50 g white wine vinegar
1 teaspoon salt
1 teaspoon pepper

Thinly slice white cabbage cutting out any tough stalks out first, peel or scrape carrots (if using non organic or making it ahead of time) and grate, thinly slice onion, quarter apples and grate with skins unless they are tough and put all ingredients into a wide mixing bowl, combine everything then add half the dressing at first then add more to taste.

In Organico we try to practice what we preach. Many people say they use ‘organic products wherever possible’, but when you ask them the might use organic lettuce, in the summer. We are trying to use all organic products unless they are not available.
All our soups, salads and bakes are made using organic fruit & vegetables (locally grown whenever possible), organic lentils, chickpeas, beans etc. Our breads are organic (of course – they are fresh from our bakery), so is our coffee, and tea. The milk in our lattes is organic too! Our cakes are made with organic Spelt flour and any sugar used is both raw cane and organic.

We use local Irish cheeses, real local free range eggs, extra virgin low acidity olive oils, and local Irish butter.

Because we use so much organic fruit and veg in our food, we are very aware of what grows well in which seasons and where. For example right now (the middle of summer)we are using a lot of spinach, beetroot, mange tout peas, broad beans, chard, courgettes, salad veg and herbs as they are all in season in Ireland. We do use imported fruit and veg, because otherwise things would get very plain in the winter, but we always try to use only what grows in Europe. At the moment there are loads of great tomatoes, peppers and aubergines, fresh garlic and lovely cherries and apricots coming from France.

For more information on Organic fruit and veg, you can look up IOFGA, and organicmattersmag.com.

Organico Cafe, Glengarriff Road, Bantry, Co. Cork Ireland. Tel 00 353 (27) 55905.