Printed at Grit again

My article "Wild Food All Around" has been printed at Grit Magazine -- check it out.

Autumn salads

 If spring is the time to make salads of linden leaves, dandelions, hawthorn shoots, lettuces, sorrel and all the other new shoots, then autumn presents an ideal time to make salads out of the roots, tubers and hardy greens that are coming to fruition around now.

For some reason, “salad” in the modern Anglo world has come to mean iceberg lettuce, one of the few vegetables with almost no taste or nutritional value; it’s no wonder that so many people think of eating fresh vegetables as they would going to the dentist. 

Many people, when they look at the root vegetables swelling to an impressive size this month, think of the usual roasted vegetables or soups. If you are looking for another way to cook them, however, or think you dislike a certain vegetable, try it as a salad and see if you can’t make it into something entirely new.  

Carrot – beet salad

My brothers and I grew up convinced we hated beetroot, knowing it only as boiled red lumps. When we started growing our own, however, we began experimenting with salad recipes, and found it like a whole new vegetable.

3 large carrots

2 red beets

2 apples

1 tablespoon salt

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

4 tablespoons olive oil

¼ cup of chives

¼ cup other garden herbs, like dill, burnet and sorrel.

Shred carrots, beets and apples. Chop scallions. Finely chop garden herbs.

Combine vinegar and oil in a large bowl, whip into a vinaigrette sauce, stir in the herbs, then slowly mix all other ingredients into it. Let stand for an hour. If you want something more Oriental, you can add soy sauce, ginger and sesame oil.

Potato salad

I used to think of potato salad as an oppressively heavy dish, but with salad potatoes, apples, celery and herbs, and with yogurt substituting for most of the mayonnaise, it can be made surprisingly light.

1 kg salad potatoes

4 eggs

4 apples

300g celery

Fresh salad herbs – dill, borage, chives, sorrel

Green onions

1 cup mayonnaise

1 cup yogurt                   

1 tsp salt and ½ tsp pepper

Boil potatoes till tender, peel and slice as hot as you can manage. Slice eggs and celery, and dice apples. Chop any fresh herbs you have plus 3-4 green onions. Mix salad sauce and add to warm potatoes, and toss gently. Leave to cool and adjust seasoning.

Tomato salad

We’ve had a brilliant year for tomatoes, and some of us are just getting the last ones out now. If you have some that never turned green, don’t throw them out – fried green tomatoes are a delicacy in the southern USA.

8 large tomatoes – diced

1 medium onion (finely chopped)

1 small garlic clove (finely shredded)

Salt and pepper

1 tsp sugar

1 cup parsley (chopped)

1 ½ tbsp. lemon juice

3 tbsp olive oil or rapeseed oil

Chop onions and garlic. Mix other vinaigrette, ingredients, adjust seasoning. Add tomatoes.  

The following are some of the recipes our family uses; of course, you can experiment and see what suits your taste.

Published at Grit

More good news: my piece on global food waste has been published at Grit Magazine: 

"Several years ago a study found that up to a third of all food sold was thrown away uneaten – inexcusable in a country where farmers struggle and children go hungry. That country was the United Kingdom, which has a generally good record of conserving its resources, so pundits wondered what a global study would find. 
Such a study was released earlier this year – by the Institution for Mechanical Engineers, somewhat surprisingly – and looked at impoverished Third-World nations as well as the prosperous West. Unfortunately, their findings revised the figure … upwards."

End of summer

After years without a proper summer, Ireland finally saw months of warm weather and sunshine; even into September we were wearing shorts. The weather finally broke today, with torrents of cold rain falling around our house in the encroaching darkness, but we had a full season to remember and sustain us.

Published at Low-Tech Magazine

For those who don't know about it, Low-Tech Magazine has carved out a unique and desperately needed niche on the internet -- well-researched papers, often historical, dealing with old and largely forgotten technologies that allowed societies to do more with less.From aerial ropeways to optical telegraphs, modular hardware to timbrel vaults, Low-Tech gives you the esoteric craftsmanship of the world that existed before everything became cheap, short-lived and easily discarded.

I was honoured to write a piece for them last year, on basketry, and I'm delighted to do so again. My article on lime-burning kilns, "Burning the Bones of the Earth," will appear here eventually.

Photo: Lime kiln near our home.

Projects

We boiled the ink cap ink to reduce it, and have tested it on paper:

... and now we'll see how well it stands up to sunlight and time.

Other projects we have running right now include:

We dried all the peas for sowing next year, and I'm preserving eggs in limewater. We'll be cracking them open soon to see how well they lasted.

Making ink

In other news, The Girl fell behind us in the bog to look at the occasional mushroom, and I didn’t mind – when we and several adults went into a forest to find mushrooms, she found more than everyone else combined. It must come from being so close to the ground.

Mushrooms are supposed to be quite scarce in bogs, but The Girl found a lactarius, a boletus and a puffball, the latter two of which were edible. We also found, in our own yard, an Ink Cap mushroom -- edible when young, although they become toxic when drunk with alcohol.

These were a bit too old to eat, but I remembered that monks in the abbeys around us used to soak and boil them to create ink for their writings. Thus, The Girl and I have tried to do the same.

I let the mushrooms soak with cloves for a few days, and then simmered to reduce the liquid. We've been able to use the resulting ink, but we don't know yet how long it will last.

Gathering the turf

The Girl and I spent Saturday walking to the bog and gathering our turf for the winter, with the help of our neighbour and his tractor. For those who don’t know, we live in a dry patch along a canal in one of Europe’s largest peat bogs, the Bog of Allen.

“Turf” is the peat that lay submerged for centuries, now exposed like red earth after the bog was drained relatively dry. It is cut – by tractor these days, but until recently by hand – into strips that lie like giant ribbons of liquorice. Across vast areas of land around us the turf is still mined on an industrial scale, and packed into bricks sold for winter fuel at every petrol station and hardware store.

More importantly, however, it is burned in giant plants that furnish much of Ireland’s electricity. At the same time, turf-cutting is being restricted by the government to protect the bogs as wildlife habitats. Between the turf industry on one side and the cutting bans on the other, the local farmers who cut their own turf are growing rarer, squeezed in the middle.

For now, though, most of our neighbours spend autumn weekends driving their tractors into the bog, the fathers at the helm and the wife and children sitting in the trailer. You see them driving home at the end of the day, their trailers loaded deep with turf and the wife and children hanging onto the sides as they drive down the road.

We bought a modest strip of turf from our farmer friend last spring and had to “foot” it – break up the liquorice and stack the pieces cross-ways – several months ago. Now, as the days grow shorter and the rainy season sets in, it was time for The Girl and I to load up the now-dried bricks – if you can picture bricks being maroon, shaggy and misshapen – and cart them back to our land. Our neighbour drove his tractor on a winding path out of the bog, through clumps of forest and cow pasture, with me running behind in the distance and The Girl behind me. We dumped the turf – which we should be able to stretch out at least three winters – into a giant pile in front of our very bemused chickens.

Now to be published at Grit Magazine

Good news, everyone -- I've been invited to be a regular contributor to Grit magazine, so my articles will start showing up there soon.

Grit magazine deals with rural life; gardening, raising animals, preserving food, cooking and all kinds of traditional crafts. It's owned by the same people who create Mother Earth News and the Utne Reader, so if you like those publications, you'll probably like this. My first articles should show up in a few weeks -- I'll keep you posted.

The wisdom of sheep

"I realised these animals were not unreasoning, brute beasts, but had a reasoning power of their own, and whatever they did was done for a reason, a reason they knew even if we didn't."

"The old Donegal hill farmers tell beautiful stories that illustrate the intelligence, the 'cuteness' as they put it, of sheep, and if you listen to these stories carefully enough you begin to understand the intelligence of sheep and the way their minds work.

I remember Jimmy Burke told me about an old ewe he had ("yo") who would spend the night at the top of the hill and come down at the break of day, and she wanted to get into his cornfield, which he had fenced off. To teach his corn she had to swim around the fence, and she would actually go into the river and swim around the fence and eat some of the corn, and when she had had enough she would swim back, upstream, before he got out of bed.

I learned that the older sheep are smarter than the younger ones -- they definitely learn -- and that they know the hours I keep. If they have any thieving to do they know when to do it."

-- excerpts from a 1978 national radio interview of Robert Bernen, classical scholar turned sheep farmer. Photo: Taken on the Curragh, the plains near our house used for communal grazing since Roman times.