Articles

One of the regular highlights in our Inbox here at ireland-guide.com is the monthly newsletter from Neantóg, Gaby and Hans Wieland’s organic Garden, Kitchen & School at Cliffony, Co Sligo. Always brimming with good cheer, good ideas and good sense, it’s a real tonic.
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It is a happy coincidence that – although now available all year round – vitamin-packed citrus fruits are in their peak season in January and February, bringing the scents and flavours of sunnier climes just when we need them most...
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Wild venison is a treat that game lovers look forward to enjoying in restaurants in winter and, as it becomes more accessible, it is also being cooked more at home, both as a special occasion dish and - in the form of sausages, mince or stewing cuts - for family meals.
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Also known as ‘ramsons’, this attractive bulbous perennial (Allium ursmum) is a member of the onion/garlic family that grows prolifically in woodland and along hedgerows in spring, often carpeting the ground and reaching a height of about 50cm/20in high.
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So much a part of our traditional Christmas, the edible chestnut, Castanea sativa, known as the Spanish or Sweet Chestnut, is a major food crop in some areas of Western Asia, North Africa and Southern Europe, especially the Mediterranean region.
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Pumpkins are not just for Halloween, as - like other so-called winter squashes - they store well after ripening and can be kept throughout the winter, making a versatile addition to the usual range of vegetables.
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In August, Irish Food Writers’ Guild members visited The Organic Centre in Rossinver, Co Leitrim, where Hans and Gaby Wieland showed us around the wonderful (and highly educational) gardens and treated us to one of the short courses that they hold regularly at the Centre.
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Irish strawberries are now available through much of the year thanks to the fact that Keelings (www.keelings.com), in particular, have invested so heavily in glasshouses, extending the season from April to November instead of a few weeks in summer. And surprisingly good they are too, full of flavour even in the off-season, and a very welcome alternative to imports.
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Asparagus is all too familiar as an all-year flown-in product, but locally grown asparagus is a different thing altogether. It was once widely grown in walled gardens and flourishes in many areas of Ireland - where it would be nice to see it back in production again.
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For some reason I always feel that - apart from the big baking build up to a traditional Christmas - March is the month when the gentle rituals of baking really come into their own. While bright and brave, with its cheery bulbs in flower, it can be a harsh month and the idea of spending hours creating delicious bakes in a cosy kitchen seems very appealing.
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