Thursday 30/07 is the Kilrush Farmers Market celebration of Loughnasa.
Traditionally, it is the celebration of the first harvest of grains, fruits, and vegetables.
The name Lughnasa is
derived from Lugh, a Tuatha De Dannan king who is often referred to as an ancient god of light and also known as the “bright and shining one”.
In ancient tradition, Lughnasa celebration was a time of baking and blessing the first bread from the first harvest. More common was the blessing and cooking of the first potatoes.
The market is brimming over with potatoes, beetroot, carrots, turnips, parsnips, cabbage, beans, onions, garlic and all varieties of greens and herbs sold by local farmers direct from their gardens. I will be doing a vegetarian cookery demo at noon using lots of these veg. and recipes from Coming Home To Cook. Colette and Eva will be answering all your questions about Hen and Pig rearing. Biddy, Chris and Michael will be available to talk about organic gardening. Rainbow Farms is launching this years crop of blackcurrant jam and the markets fabulous bakers will be offering lots of tastings. Music, face painting, local ice cream and much more will round out the day. Stop by the Kilrush market square between 9 -2!
Adva, the pastry chef at the 
Mark your calendars!
In 
It has been a few years since I drove many of the back roads of the Burren, one of the most fragile landscapes in Europe. It is an area in North Clare that is critically important due to the wealth and diversity of it’s natural and cultural heritage. Rare wildflowers peeking up from the grikes, elusive butterflies, turloughs and the blueish hue of the limestone pavement, the pink and purple sky at dusk are just a few things that make the Burren the natural phenomenon that it is. But, it is rich in cultural heritage, as well. There are portal tombs that are older than the pyramids and the hills are dotted with bronze and iron age cairns and ceremonial sites. There are penitential stations from the early times of Christianity, monastaries from the 11th century and if you wonder into the Burren far enough you will find the old ruins of pre famine farming communities. Recently,
Last month I posted a recipe on the versatile courgette. But, what I neglected to mention is it’s delectable flower! We had a busy Kilrush Farmers Market yesterday and we planned a “Kilrush Farmers Market Celebration for July 30. More on that later. So, I was tired when I returned home and wanted a simple way to cook these blossoms as they wilt very fast. They are an edible flower that can be consumed raw or cooked, delicious in their simplicity added to a salad, stuffed, steamed or in a stir fry. I decided to batter them tempura style. So, here’s how:
light snack, crunchy yet airy, full of beta carotene and Vitamin C.
I recently felt a summer cold coming on. Stuffed sinuses, sore throat, oh, oh, it’s going into my chest! Time to get out the herbs, vitamin C, and most importantly, for me, taking a look at what I’ve been eating. As a vegetarian who’s sensitive, but not allergic to, wheat and dairy I try to stay clear of them. But, I’ve been making a fabulous sesame sauce to go on the falafels for the Kilrush Market and green goddess dressing for those gorgeous summer salads, both which are yoghurt based. I found really good tortillas for the cheese quesidillas I’m making at the
As a city dweller I loved stopping at the corner grocer and buying a bouquet of flowers to brighten up my home. A little color in the concrete jungle. That little treat would cost at least $10.00 (we’re going back a number of years!) and were imported from thousands of miles away and would be wilting within a few days. So, imagine my delight at having Chris Marsh of Rainbow Farm in Kilmihil, my neighboring stall holder at the Kilrush Market, selling his homegrown, full of color and variety, spectacular bouquets. And, for E2.50! That has to be the best bargain in Ireland. I always buy a few bunches, one for me and one for a friend, and they last at least a week. Chris and Hillary also sell organic vegetable and herbs plants, fruit bushes and homemade chutneys, jams and their own free range eggs. Another great reason to be in the diverse county of Clare. Up the yellow and blue!
I bought these Land Leaguer potatoes at the Kilrush Farmers Market from Michael, one of our local farmers who reminded me about the Land League movement of the 1800’s. But, why are these gorgeous potatoes with a purple skin and yellow flesh named after a post faminine political movement in Ireland? Here’s a brief history of the origins of the movement: 
British speculators interested solely in making a future profit. These new owners took a harsh view toward the penniless Irish tenant farmers still living on the land. They immediately raised rents and also conducted mass evictions to clear out the estates in order to create large cattle-grazing farms. Between 1849 and 1854 nearly 50,000 families were evicted.
I’ve been wanting to make this delicious, natural drink since I tasted it a few years ago. It was light and sweet with a subtle aroma unlike anything I had ever had. You can buy the commercial, bottled concoction in most health shops or farm shops here. I find them excessively syrupy and sweet, even though you dilute them with spirits or sparkling water. So, after exploring recipes and walking the hedgerows around Clare I decided to pick my own and make it from “scratch”. So, Adva and I set out on a gloriously hot day, clippers and bags in hand to find the Elderflower trees. They are in full bloom, and the best for picking from mid June through the 1st week in July. Since it has been so sunny and hot here we found that they were already dropping their flowers in preparation for the berries soon to follow. But, we managed to find some around the back roads of Doolin and after getting stung by nettles, thorny rose bushes, bothered by midges, stretching over slippery rocks and streams, avoiding the protective sheep dogs and identifying and tasting many other edible plants along the way (more on them this summer, for sure!) we had a big bag of at least 60 heads.
food!