Tuesday, 30 June 2009

Organic Supermarket goes online.

Last year I visited the Organic Supermarket in Blackrock and wrote a review of it for Organic Yum-Yum. I was very impressed with the place and the range of organic produce, I was particularly impressed that all the food was organic and that Darren Grant, the owner, had gone to the extra effort of getting the premises certified organic.

The one disadvantage was that it was in Blackrock. Living in Kildare this meant I was unable to do my weekly shop there. It is rarely that I have had the chance to pop in since but I do make it my mission every time that I am in the vicinity.

As you can imagine I was delighted when I heard that the Organic Supermarket was moving online offering over 3000 products for home delivery.

The website is well laid out with weekly specials, managers picks and easy to navigate product groups. Delivery costs €6.50 to anywhere in Ireland.

I have yet to place my first order, probably because I still like to buy from the Farmers markets and I would imagine this will be the strongest competition the site will face. I am sure however that I will be availing of the service, particularly on those weeks where it is just impossible for me to make it to the market. It is good to know that there is somewhere that I can shop and know I am getting good quality organic produce. When I do get my first delivery I will be sure to write about it here.

Wednesday, 24 June 2009

Foraging and a country walk with the Athy Toastmasters

The River bed
Wood Sorrel
Martin Chanders with Wild Garlic
The WaterfallThe Wheels on the bus go round and round.

I am a member of public speaking group Athy Toastmasters. The group shuts down for the Summer months but the idea of meeting up for an informal day in the countryside appealed to us all. We decided to take a trip into the Slieve Bloom mountains where the Barrow river, which flows through Athy, rises. Although we didn't go all the way to the source it was a novelty to be able to paddle in the stream that a few miles downstream becomes the wide river that we are so familiar with. One of the things that most attracted me to the walk was the promise of wild garlic that I was told grows in abundance up there.

Being on the summer trip reminded me of school days out, we were all loaded onto a minibus, packed lunches in hand, giggling with excitement. Some of us could hardly wait to tuck into the sandwiches and salads we had prepared that morning but our more sensible adult side restrained us from polishing them off before we reached our destination.

We were blessed with a beautiful day, rays of sunshine penetrated the trees illuminating our woodland path. Our first view of the Barrow, a glint amongst the trees was met with much excitement and hurried us along our way. Martin Chanders (pictured above) stopped me as we got deeper into the woods to show me wood sorrel growing near the roots of the trees. Bitter in taste and shaped like a shamrock it can be used in salads, although some internet research has suggested that it shouldn't be eaten in large amounts. I picked some to add to the salad I had brought with me. Our new president, Mary found some wild strawberry leaves but unfortunately they weren't yielding any fruit yet. As we got closer to the river we finally discovered the wild garlic. The unmistakable scent reaches you before you see it, a mild garlicy smell that leads you to the plants. It is the leaves that are edible, I added some of these to my bounty to be used in the salad.

Finally reaching the bank of the river we discovered a bed of flat stones that appeared to be carved over time by the current. This led us to a small waterfall. After some clambering over rocks I was able to get close enough to feel the spray on my face. It was at the top of this waterfall that we stopped for our packed lunches and I was finally able to taste the food I had scavenged, they added good flavor to the salad, the Sorrel was quite bitter in taste and the garlic was peppery with a mild garlic flavor.

It was such a fine day we didn't want to leave, we wandered back to the bus and sat under the trees talking and exchanging stories until it was absolutely time to go. I'm hoping to make another trip up there to collect more wild food, it looks like the perfect place to gather mushrooms in the autumn.

Wednesday, 17 June 2009

Slug Control the social network way.







When ever I talk to other gardeners the conversation inevitably turns to slugs. Even when the veg garden was just a twinkle in my eye I was warned constantly of the slug threat. So now that my plants are beginning to grow and I have noticed that some of them seem to be depreciating due to slug attack I decided it was time to take action.

I've also been using social networking sites for a while to promote my business. We have a Facebook page where people can become fans of Feelgood Organic Hampers and we have two twitter accounts, one purely business and one personal where I generally talk about the everyday comings and goings in the office, the garden and the Kitchen. So I decided to ask my social networks for assistance in slug control.

The response was great. On Twitter @elainerogers was by far the most prolific with bundles of suggestions including beer traps, Vaseline around flower pots: '...they can't slime over slime.', companion planting with Allysum, Begoinia, Cosmos, Geranium, Lobelia and Nasturtiums, and going out at twilight to gather and rehouse them. @helentreacy suggested crushed egg shells around the base of the plants @scottbert suggested stamping on them, but I don't see me doing that... plus if I stamped on them I'd probably crush the plants too!

On Facebook Rochelle Harris mentioned that in his book 'A Short History of Almost Everything' Bill Bryson suggests that slugs were or are a form of plant life. The only evidence I could find to support this was on a sea slug forum which suggests that these aren't slugs in the sense that we think of them.

Pauline Price suggested digging the ground with a copper spade and this wasn't the only time that copper was mentioned, Carla Knight and Jeff Jenkins both suggested making copper wire fences. Jeff did also suggest attempting to train the slugs with slug treats and whistles but this sounds like a lot of work! Sian Maloney also suggested beer traps and Elaine Rogers (yes the same one from Twitter) gave me directions on how to make the beer trap safe for beetles. Lesley Emerson thought I should cut them up with scissors... I don't think I could bring myself to do this though, I'd rather think they died happy swimming in a beer lake or a Bulmers lake as suggested by Rosy Days. Beverly Martin suggested hair and Ian Vince suggested making collars for the plants out of empty plastic bottles.

Armed with all this knowledge I began to assemble my arsenal. I had been collecting egg shells for a while as I had been told they were a powerful deterrent, I had also been collecting coffee grinds as a gardening friend had suggested them to me last year. I raided my recycling bin for empty plastic bottles and began to turn them into spiky collars. These were going to form part one of my assault against the slugs.

In the garden I surrounded different plants with different methods, some were too big for the collars so I used these to protect the smallest and most venerable plants, the bigger ones were surrounded by circles of crushed egg shells and coffee. The only problem I could see with the egg shells is that when I watered the some of them washed away. I'd want to be eating a lot of eggs to keep the area covered.

I'm going in with the phase two 'beer traps' soon. Watch this space....

Tuesday, 9 June 2009

Organic Recipe - Nettle Pesto

Although I have managed to cultivate a small portion of my garden most of it is still wild. I love looking at it at this time of year, there are so many different grasses, wild flowers and edible treats growing I am always looking for new things to do with them. When I went out this afternoon to seek some young nettles for this pesto I discovered wild chamomile, elderflower and plenty of dandelions. Somebody also suggested that I look for Borage in the garden but as yet I've been able to spot any.

At the weekend I attended a cookery course at Ryland House Cookery School and this recipe is inspired by our host Anne Neary. It can be stirred through warm pasta or diluted with lemon juice and used as a salad dressing.

Ingredients
  • 1 large fistful of young nettles
  • 1 tbsp of pine nuts
  • 1 large clove of garlic crushed
  • 150ml Olive oil
  • 25g Parmesan Cheese
  • Salt and freshly ground black pepper

Method
  • Remove the stems from the nettles (wear rubber gloves for this part!).
  • Blanche in boiling water for 1 minute to calm down the sting.
  • Drain well and dry with kitchen towel.
  • Put all the ingredients except the cheese into a blender and blend until smooth.
  • Stir in the Parmesan and season with salt and pepper to taste.