Raw State

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I decided to leave Portugal behind me late in 2015 and in December, I returned to Ireland to my hometown. After relocating, I found myself living in a house with a garden that had been neglected for many years. Once upon a time it had been a thriving garden. I had a connection for this particular “terra” and early in February (Spring, according to the ancient Irish calendar), I felt that this garden space needed a little bit of attention.

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It was a daunting task. It was unclear how to proceed because of the state of the space was so far gone. When I started blogging the initial premise of thewayofthecook was the theme of from seed to table. I thought that I could use this space to continue that theme. But there was a lot of hard, grunt work ahead of me. All the gardens that I have worked in were always ready to plant. Not so, in this case. So I began to clear it. Inch by inch, square foot by square foot. 

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It took me six weeks to get this far and this is just above the ground. The space measures about 1,100 square feet but I am only going to use about 800. And everything had to go, rocks, bottles, domestic refuse and that was only above the ground. 

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And this is how the kitchen garden looks three months later. May 1st is tomorrow. The list of flowers to attract pollinators includes bluebells, aquilegia, honeysuckle, lavendar, roses, sunflowers, foxgloves, borage and morning glorys. The list of herbs and leaves includes parsley, sage, rosemary, thyme, chives, tarragon, bay, wild fennel, arugala, mesclun and red oak leaf lettuce. The list of fruits includes cherry tomatoes, gooseberries, strawberries and rhubarb. There is also peas, fava beans, cabbage, brussels sprouts, potatoes, scallions, shallots and red onions. Later I hope to put in beans, swiss chard, beets, turnips, radishes and celery root. If space permits. All has been done with organic and bio-dynamic methods. I hope to return to blogging with the seed to table theme. Eat like a peasant.

Celtic Fire Festival.

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Of the four major Celtic fire festivals in Ireland, Samhain or ,more contemporary, Hallow’een, is the largest and most widely known. In other cultures, this is the Feast of the Dead. Or All Souls.

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Characteristic to Irish country cooking is the use of a three-legged cauldron sitting over a fire which was kept going all day. Coastal cooking traditions varied from inland towns and districts. The idea was the same, however, and that was to feed hungry peasants. I am using a three -legged grill with fire.

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In the old Celtic calendar, Samhain marked the end of harvest and summer as well as the beginning of Winter or the “dark time” of the year. It was also a time of transition marked by the changing of the seasons and weather.

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On land, these seasonal changes forced herdsmen to bring their cattle back down from summer mountain pastures. A procedure known as transhumance. Cheeses would have already been made, perhaps to age in a blanket of sea-weed. Pigs or wild boar from the woods would have been killed and cured at this time. The process of preserving meat by curing with sea-salt was introduced by the Celts into Europe. It was also the time of year to “pit” potatoes for winter storage. Guinness goes great with sea salt. Wash your next oyster down with it.

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In coastal areas, seafood would have been preserved also. There would not have been many opportunities for off shore fishing during winter. So the techniques of smoking, brining and salting fish would have been common. I wonder if it was the Basque fishermen  who introduced salting to Ireland. Nowadays, there is a small cottage industry of sea-salt harvesting in west Cork on the Beara Peninsula, the most south westerly point on the island. The most famous mussels in the known universe come from Bantry in that same neck of the woods.

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Indeed, any opportunities for fishing would have been limited at this time of the year to sheltered coastal inlets and river estuaries. The changing of the season also influenced what species of fish were available to coastal peasants. Seasonal fish like John Dory or Saint Pierre migrated to warmer water. Other ocean swimming fish like some species of shark moved into shallower water. The rocky coastline provided shelter for rock fish like bass and codling and other flat fish like turbot and flounder. There was also plenty of oysters and rock lobster, cockles and mussels too.

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Another source of protein for coastal people was the availability of sea-gulls eggs on sheer cliff faces.. This was a risky business. You did’nt want the Feast of the Dead to be all about you and the crabs.

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Written records begin in Ireland in the 5th century of the Common Era with the arrival of Christianity. Samhain predates Christianity with its roots going back to the arrival of the Celts in Ireland around the 5th century BCE. Fire was an important part of Samhain used in rituals for protection and cleansing. But bonfires can be traced back even further in Irish mythology. Nowadays, the tradition of lighting bonfires at Hallow’een is not so prevalent as it once was.

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Thanks for reading. Eat like a peasant.

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Just about says it all.

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The Haunted Pumpkin ………….out soon in hard-cover.