Seasonal Living
And year round fun
Firstly, forgive me, I am a little late and disorganised this week, I have been enjoying a long weekend in beautiful Connemara with Dara. I haven’t felt freedom like it since pre children; we swam, hiked, ate and drank when and where we wanted. Whilst we love taking the kids down to the west coast too, being just the two of us was an important reset; a truly relaxing holiday; quiet and calm.
There is a collective and almost audible sigh from independents and food producers around the country as they slow down or temporarily close as the busy summer draws to an end. That mayhem of the face paced and unpredictable chaos is plateauing; we can breathe, we can plan. Connemara, like the north coast enjoys (is that the right word?!) an intense tourism/busy season mainly focussed from May to August with a little spill over either side. As the season ramps up, the weeks seem to merge and concept of time sort of slips away. And then, just like that, we step out the other side in mid-September, the autumn air promising a slower pace and an injection of creativity.
We live a seasonal lifestyle; I talk a lot about that in terms of food but also our daily activities, our actual day-to-day changes. Whilst summer weather teases us with hints of sunshine and warmth, we don’t rely on it or hope for it in winter. We are more prepared; we think about stews, wellies and being out for early walks or enjoying the black dark sky and an excuse for red wine and candles. I lift down some favourites off the bookshelves to have close to hand; wild food and garden gluts mean preserving, fermenting and gifting. There somehow seems to be more time and I feel reflective, renewed.
But what is it about the autumn or wintertime that discourages visitors to this place? The drama of the north coast is at it’s best when the waves crash over harbour walls and bright winter sun lights up the dewy spiderwebs on the gorse. Less hours of daylight means there’s comforting warm fires, hot whiskeys and wrapped up wild walks on the beach. I love the lights down at the seafront swaying in the swirling wind, the clanking of the ropes on masts of boats in the marina and the friendly greetings exchanged to others out and about. There’s more chance of experiencing the landscape without the crowds, a rawness in the beautiful barren bogs, welcome shelter in the ancient woods and quiet stargazing. We’ll take a flask of hot chocolate to the beach or run around kicking up the leaves at the Friary after school. I encourage a trip here all year round; you’d never visit Ireland expecting good weather anyway, it’s more authentic now!
Creativity is stolen away in the summer, with not enough time for test baking we rely on the produce to show off and keep it simple. As the seasons change our attention is on innovation, meaning boredom never seeps into the bakery, we are baking our ideas into reality. I am also always keen to focus on maintaining a liveliness to the town; a promise to our community and those who want to visit that we are here for the craic, we want to see you, treat you, no matter the time of year. Building our business around providing something interesting and unique for our customers and friends doesn’t stop at sourdough and cake.
Imagine being a fan of some of Ireland’s greatest chefs, imagine asking them to come up north and cook with you…Imagine them saying yes! This is my second full series of collaborations in the bakery and I am buzzing to see these amazing people in our town. For me it’s a dream to learn from these cooks but also to encourage a wider conversation about food on this island, it creates camaraderie, inspires the importance of talking about quality, seasonal nutritious food.
Very often we feel cut off from our southern counterparts and the cities; sometimes we feel like we’re shouting very loudly up on our remote northeast corner, maybe the harsh gales of the Atlantic carry our voices off in the wind. It can be exhausting. But I don’t feel like retreating or hibernating; I get back into the bakery, I pick up the beautiful produce, I cook and bake. I sketch my ideas, I ramble along country roads picking from the hedgerows, I write, I feel the meaningful connections I’ve made and true friendships through food and I feel happy and motivated to continue providing a safe and welcoming space with exciting, informative and valuable events throughout the year for everyone.
Stew in 8 minutes- between school pick ups
Serves 2 or one hungry person!
Half a medium courgette grated on the large side of the grater
One clove of garlic grated on the small side of the grater
4 medium tomatoes roughly chopped
Half jar or tin chickpeas; I used bold beans (no need to drain)
Heaped tablespoon of capers
A few basil leaves chopped
Salt and pepper
Olive oil
To serve- natural yoghurt and parmesan
Put a large pan on a medium high heat, add a tablespoon of oil. Once warmed put the courgette and garlic in the pan and let cook for around 5 minutes, add all the rest and stir well. Check your seasoning. Once its piping hot, spoon into bowls and top with tablespoon of yoghurt, parmesan and a drizzle more oil. Stir the cold yoghurt in to cool the stew so you can eat immediately!
I have just made the stew. It’s delicious. Thanks.