When I was at Ballymaloe Cookery School a couple of years ago I met this American guy with a lot of energy and who gave me the feeling that I couldn't cook as he was one of the people who was so confident in the kitchen that it scared me. I have helped him out catering for a wedding (he is not only a great chef but he doesn't shout at his staff when days are long and time is running out) and have been following him ever since, he is my inspiration. I would like to introduce Neal Foley aka the Podchef to the Irish market, but the problem is he lives in the United States. So I have to do with telling everyone about him, check out his blog. He lives on Shaw Island, part of the Juan Islands, north-west of Seattle, Washington.
Neal is what I would call a Foodie with a capital F. He is concerned about food, where it comes from and how to grow organically and in a sustainable way. As he lives on an island he grows a lot himself, keeps chickens and a calf for the eggs and meat. He goes occasionally to the mainland to stock up on foods he can't grow or make himself. He buys locally whenever possible. Why don't we do more of that? Getting Certified Organic produce in Ireland is hard, not only because there aren't many farmers growing it but also because most of our produce comes from places like Holland who grow it cheaper I guess, why would we otherwise buy it from them? But in order to get organic locally produced food we have to demand it. There is no supply if there isn't the demand as Keynes stated it perfectly. Try local farmersmarkets for local goodies, there are more markets than you think but not enough to everyones liking, like mine. Speaking of which, the organiser of the Listowel Farmersmarket, Johanna Watkins has been told by her city council that although they claimed there rights before the appropiate date she isn't allowed to hold a market in the town. This happens all over Ireland. Claiming the marketrights apparently isn't enough. If you want to do something about it please send Johanna an email at listowelfoodfair@eircom.net and ask what you can do to make a difference.
I have been thinking about organic vs. local conventional. The ingredients that I use for the chutneys, I believe in organic ingredients, come mostly from Holland. Part of it has to do with the fact that we are in between seasons and it is hard to get local organic produce. But what about the fuel that has been used to get that produce here, not even thinking about the timing of the picking, which won't be most optimal as it has to be shipped. I would love to use local produce even if it is not certified organic. I would like to get convinced that people know not to spray their produce. If you know anyone around county Kerry who grows lovely fresh fruit and veggies please let me know. I am willing to give an helping hand for the experience of growing it.
Just to let you know how passionate I am about growing things without pesticides and other chemicals look at the picture above. This is an example of the Chillies I am growing in the kitchen corner. I have to admit it's a sunny glass corner but it seems to work and I add a lot of organic fertilizer as well. This particular Chilli is called Ancho and isn't a spicy one. They grow quite large, about 4 inches (10cm) long. They are great stuffed with blue cheese and grilled either under the broiler, barbeque or on a grillpan. My Chilli is about 6 cm long at the moment and hopefully in another couple of weeks I will be able to eat it.
What about this beauty? My first Jalapeno, a lot spicier than the Ancho and a lot smaller. Great in Mexican cuisine. The easiest salsa I have learned working in the kitchen in Oakland, California with Mexican guys is this. Put a Jalapeno with a Tomato (whole not peeled) and a clove of Garlic in a small saucepan. Cover barely with water and bring to the boil. Simmer untill the Tomato is cooked, the skin will break and looks cooked. Spoon the Jalapeno, Tomato and the Garlic in a blender and blend till smooth. Add pepper to taste, Et Voila... Lovely with some flour Tortillas with spiced Chicken or melted grated cheese. Or use it as a dip.
Technorati: Ballymaloe Cookery School, Neal Foley, Certified Organic, Listowel Farmersmarket, Conventional, , Ancho, Jalapeno
Great post kiddo. Thanks for the mention. I AM envious of your peppers. Mine are merely pea-sized at the moment.
Posted by: Podchef | June 07, 2006 at 01:15 PM
Hey Deb,
Nice lookin Chillies;-)
When Hugh told me you had pictures of your stuffed Guajilloes in your blog, I didn't realise he was talkin about food.
Good luck with your Slow Food crusade.
Posted by: Bill | June 11, 2006 at 06:45 AM