Savouring the fruit of our labours
The Untamed Gardener
Aisling Blackburn
I think it’s true to say that August is a month of holidays and gatherings. A time to enjoy the fruit of our labours. I am thinking BBQ’s and picnics, blackberry picking -leading to jam making- leading to months of enjoying summertime in a jar. Even though most of us spend more time watching cooking programmes than actually cooking meals, there clearly is a lot of interest in using produce from nature and the garden.
Many years ago, when I stayed with a friend in L.A. in her parent’s house I was struck by an air of sterility about the place. As well as the waterbed I slept on, there was a swimming pool that was proudly monitored but hardly ever used. The kitchen was spotless but not for making meals, only the oven for TV dinners. A fast lifestyle left the occupants with no time to enjoy their hard-earned possessions. As well as all this, no visible sign of life could be seen from outside the door, just a street of deserted houses, I didn’t like LA that much.
Back to the wilderness that is my garden. Full of eaters and cookers. Would that I had the time to turn all this produce to sauce, jam, juice, cider, vinegars and more. I do use as much as possible- the vinegar of last year is still developing flavour in jars in the cupboard. I keep meaning to buy some pH strips to test its acid level. Knowing its strength requires a more complicated method known as’ Titration’ and is unnecessary for home vinegar making. The best tasting vinegar I ever made came from a batch of redcurrant wine that went sour. I was trying the natural yeast method at the time.
I like to make other vinegars, such as the famous French ‘four thieves’ vinegar. It is made using an apple cider vinegar base with the addition of rosemary, sage, thyme, garlic, lavender, juniper and black pepper; just pop them in a jar for a few weeks then strain the liquid off. The lore associated with this potion comes from medieval France during the plague. A quartet of thieves would steal from houses where they knew the inhabitants were at death’s door. They doused themselves with this combination of herbs and vinegar and so it was perceived by others how in so doing, that they avoided getting ill themselves. But apart from all that, it tastes amazing!
Vinegar has many uses; is still used to detect pre-cancerous growths in medical procedures. Some people take apple cider vinegar as a prevention against arthritis and rheumatism. A lot of microbes and fungi do not do well in acid conditions; think of the ‘Tollund man’ and other artefacts preserved for thousands of years in acidic peat. It can also be used in household cleaning products, sometimes along with lemon which not only makes it smell nicer but it also has a very acidic component.
I have the home-made eco product recipe book produced by Nancy Birtwistle which I regularly dip into. You will need a stronger solution of vinegar to kill off e-coli bacteria, in which case a distilled vinegar is recommended as your own home made one might not be strong enough.
Other August Garden outcomes include the likes of pesto. Make it at this time of the year using your own basil, garlic, a little parmesan cheese, roasted pine nuts and a very good quality olive oil, blitz it all together and you have created a gastronomic delight to rival all others. Pair it with pizza, pasta- mop it up with sourdough bread as tapas, to your heart's content.
Because tomatoes are also in season- take a bunch of ripe ones; add a small red onion; a cup of cilantro (coriander leaf), a small red chili and the juice of a lime- give everything a few turns in the food processor or blender while leaving it a little chunky and you have made a salsa to die for. Originally made to go with burritos, it’s a fabulous dip and so easy.
All the above tastes best using home grown or organic ingredients. Remember to order from your local box schemes and support Irish organic farming. Less than 1% of farms in Ireland grow vegetables, due to the price wars of supermarkets and cheap imports. Supporting Irish organic producers also increases biodiversity as a chemical free environment is a happy pollen and nectar friendly place for our birds, mammals and insects. It’s a win win for all of us.
Cavan green box – order from Sunday to Wednesday and pick up Friday
Green earth Organics- order any day before Wednesday 10am for delivery on Friday