Finn and Biddy Hedderman own Rahona Roots in Carrigaholt which produces gorgeous vegetables and plants. Big lush tomato and strawberry plants, french beans, mixed bags of lettuce, spinach, cabbage, beetroot, spring onion, herbs, free range eggs and a delicious salad dressing from Murphy Black’s Restaurant in kilkee are some of the offerings ever Thursday at the Kilrush Farmers Market. Biddy gave the chocolate chip cookies from Coming home To Cook a great review in the 2008 season – see reviews.
I bought some spring onions and fresh herbs from Finn and sundried tomatoes and olives from Cora, a wonderful cook with big baskets of brown bread, tomato fennel bread and a delicious array of pastries, veggie empanadas and hot soup. Bridget supplied the edible flowers: nasturtium, borage, chive flowers, marigolds and beautiful feathery fennel. With this fresh veg, herbs and flowers I decided to make Tabouli, a light summer salad, this time full of the fresh flavors of Co. Clare. Here’s the recipe: Put 1 1/2 cups cracked (bulghur) wheat in a bowl. Pour over 2 cups boiling water. Chop 2 medium spring, whites and greens, 2 coves garlic, 1/2 cup fresh mint leaves, 1/2 cup sundried tomatoes and 1/4 cup spicey black or green olives and set aside. When the bulghur wheat has absorbed all the water, let it cool then 
add the chopped veg and olives. Squeeze the juice of 1 large lemon and mix with 1/4 cup extra virgin olive oil. Pour over tabouli, add sea salt and cracked black pepper. Add 6 oz. of feta cheese and mix all together. Serve over a bed of greens.