Sea Kale on the first day of Spring

The Sea Kale plants were checked today to ensure that all was well and that the pesky slugs had not launched an attack.

Blanched young Sea Kale shoots

The plants have spent the winter under terracotta pots, excluded from all light. The new blanched shoots are beginning to sprout and are doing well under their upturned pots. The shoots are blanched, not forced, and are allowed to develope in their own natural time.

In a few weeks time, they will be ready for cutting and they will be available for sale in Glasrai & Goodies shop in Gowran, County Kilkenny.

Look out for them so you can eat them when freshly cut.
Email: kilkennyseakale@gmail.com

Eating Brussels Spouts in County Kilkenny, in February

It is time to think about sowing next year's vegetables. Time to check out last year's seeds, some of which were saved and others bought. Not all were put away properly and some have not survived the winter months as well as they should have. Last year's Brussels Sprouts were planted late in June which was a little late. So, to avoid forgetting about them, the Brussels Sprouts seeds have already been sown.

Brussels Sprouts ready for picking

An interesting vegetable, descended from the wild cabbage, Brussels Sprouts were cultivated in Belgium, probably improving an older variety, which may have been known by the Romans. When introduced to Ireland, it was found that they grew well here. Just 8-10 plants will yield more than enough for a small family.

Meanwhile, we are eating our current crop. For those who claim to have an intense dislike of Brussels Sprouts, try growing your own, pick them when they are young and small. Cook them whole (immediately after picking), in fast boiling water, for not more than five minutes.

Freshly picked Brussels Sprouts, briefly cooked and ready for eating

Drain, add a small amount of good quality locally made butter and eat at once.

They will be very far removed from the soggy, smelly, yellowing vegetable that so often passes as Brussels Sprouts. Try finely grating raw Brussels Sprouts into a salad for a novel addition. The leaves and plant tops also make great eating, at a time when there is a limited choice of vegetables in the garden. Stir fry the shredded shoots and/or leaves or be brave and try Darina Allen's recommendation: peel the stalk and dice it up before cooking. There will not be much of the plant left, to go onto the compost heap…
So waste not, want not....

Email: kilkennyseakale@gmail.com

A Kilkenny February Salad

With a little care and protection salad leaves can easily be grown in Kilkenny, at all times of the year. This February Salad is made up of the thinings from Cos lettuce plants, young sprigs of watercress and blanched chicons.

A freshly picked Kilkenny February Salad

The dressing consists of Irish rape seed oil, homemade verjus, honey from the bees in the yard and a small amount of finely chopped fresh parsley, fresh thyme, fresh sage and fresh rosemary. All the ingredients originated within a few square yards of each other in rural Kilkenny, with the exception of the oil.

Email: kilkennyseakale@gmail.com

Kilkenny Sloe Gin & Sloe Jam

In Kilkenny, it has been one of the best years in recent times, for Sloes. They started ripening in early September and today, now in late November, the last of them, sweetened by the frost, are still on the blackthorn bushes waiting to be picked.

Sloe Gin, or Sloe Vodka, or if preferred Sloe Poteen, is the simplest of all recipes.

Freshly picked Sloes, ready for the pot.

Just prick the Sloes, pop them into a bottle (as in photo below) and add between a third of their weight and half their weight in sugar. The bottle in the photo is waiting to be topped up with more gin.

If you prefer your Sloe Gin to be sweeter, then just add more sugar. Fill the bottle to the top with your preferred spirit. Shake every day for a couple of weeks. Leave for three months and then strain.

SLOE GIN - Use as a liqueur drink on its own, or in cocktails.

A TART SLOE JAM

Weigh your sloes and then weigh out three quarters of that amount in sugar.

In a large pot or preserving pan, place your sloes with enough water to half cover them. Simmer until the stones are exposed and the flesh is soft.

Then rub the fruit through a coarse sieve or colander to catch the stones. Discard the stones. Add warmed sugar and bring slowly to boil while the sugar dissolves.

Simmer for five minutes and then place the jam into sterilised jars.

SLOE JAM in recycled jars.

The flavour is slightly tart and the colour is a deep colour. Eat with lamb or pork or use in a steam pudding.

Email: kilkennyseakale@gmail.com