Sunday, 14 September 2014
Thanks to Peter the farmer for pointing me in the direction of this one and permission to walk across his land, a friendly chat while out Blackberry picking got around to the topic of mushrooms,he did forewarn me that this one would be past it's best.However it was worth the look as I haven't seen one in this last couple of years and what ever stage they are at they are a thing to marvel.
When they are young and fresh (firm with the flesh white throughout) they are simple to cook, peel and slice 2cm thick, season with salt and white pepper, panfry with butter until golden brown both sides.They go well with the usual things, eggs and bacon being good.
Thursday, 14 August 2014
|Hay Makers, in 'The Far Bog'|
This field, known to us as 'the far bog' not an actual bog but low lying ground in the Bann Valley, that was revamped by my father who dug a drain wide enough to stand in and waist depth or more by the end that emptied into the Bann. It was a tough job, but my dad made light of it, one digging one shovelling (luckily one of the older brothers was a good shoveller).Lengthwise it was easily double of what can be seen of the hay-field in the photograph. Re-fenced and reseeded this was probably one of the first cuts of hay in that field and though my cousin had a 'hay kicker' the old boys still liked to get in there with the forks, it probably made the bottle of tea taste sweeter.
Meadowsweet, 25 Flower heads (about a compressed fistful)
1 litre of water
300 g sugar
Juice and zest of one lemon.
Put the flowers, sugar and water into a large pot, bring the contents slowly to the boil stirring so the sugar dissolves, remove from the heat add the lemon juice and zest, cover and leave to cool letting the flavours infuse, then strain through a fine sieve.Keep in the fridge until needed.
Dilute with sparkling water and serve with a twist of lemon and a few a ice cubes.
'Wild flowers of Ireland' A very useful site, here's link to Meadowsweet,
Thursday, 10 July 2014
|felled tree stack|
|aurantiporous fissillis, aggressively growing in a decayed tree.|
|aaurantiporous fissillis, 'the greasy bracket'|
|aurantiporous fissillis, 'the greasy bracket'|
|On the upside I'd the top table for a break.|
Thursday, 16 January 2014
Sparissa crispa, 2013 was a good year for these guys, broken up into leaflike florets then soaked and well washed it fries up beautifully with some fatty pork,onion and cream.
nb. the large ones on the table attractted lots of attention at
The Kilruddery House Mushroom Hunt, under the guidance of Bill from mushroomstuff.ie