Spuds

Digging up the first of the potato plants last night, I thought of the whole country's history. It's a simple act. It's just planting a few rows of potatoes and hoping for the best. Yet somehow all the primary school famine text seemed to frame the work.

A few weeks back Michael Viney wrote a nice thing about growing potatoes in his Saturday piece in the Irish Times:

--"What can they do to you really", I once asked rhetorically of the world's darker fortunes, "if you have enough land to grow a half-tonne of spuds?"--

It does indeed seem a triumph over the world's darker fortunes to wrest the potatoes from the ground, boil them with some mint and serve them up with salt and butter. It looks like there'll be quite a few days of doing just this as the rows have been planted at different time intervals and the plants are flowering in turn.

Raspberries

Raspberries or elderflowers... Gardening every Monday & Thursday from 7 pm...

Summer Rains

Last Saturday it rained all day. I didn't mind at all because I knew the ground was getting a good watering. Since then it's been all dry and shiney bright so it's up to the garden and turn on the tap.

The onions and spuds are doing o.k. but the beans and peas are struggling, falling foul to the pesky slugs and snails.

I'm looking forward to making some meals with all garden produce, but for now the produce (chard, herbs, onions) is just a supplement to shop-bought stuff like in this tortilla.

Living off the land

We're still a long way from living off the land in the Finglas Garden, but are taking small steps to get there. Every week it's encouraging to bring home even one thing grown locally, like a fistful of mint or parsley. Thanks to Pears and Robin for the little surprise picnic in the sun on the lawn last night. It was refreshing to take a break after weeding and watering the cracked earth. So the spuds are coming up though some have succumbed to the wretched slugs. I get red-hot angry with the slugs. The other gardeners remind me of the Buddhists and peaceful co-existence. Yet the sight of the slugs and snails munching on healthy green leaves makes my blood boil. I'm making a type of mosaic path through the herb garden so if anyone has broken crockery or smashes some up over the next while, please save it for the garden path.

I hear Hugh Fearnley-Whittginstall has been lauding the merits of minimising the time from plant to plate. Not to be outdone by a celebrity chef I race from the garden on my bike and start brewing up the fresh peppermint tea lickety split. Then I wash off the onions and herbs and set to getting the clay pot stew in the oven before the nutrients fly away.

Farm to fork

Here's what's good for dinner right now - Pick some chard leaves, flat-leafed parsely and a fair few sprigs of fennel. Toss them on a pan with some oil and lemon juice. Add in some cooked pasta & a tin of tuna. I do double quantities to have hot dinner one night and then take the rest in a lunch box to work the following day. It's just as tasty as a pasta salad on day 2

Here are a few pics from Spring 2009 in the Finglas Garden: Daffodils, onions and rhubarb!