#throwbackthursday to the @slowfoodeastcork pop up dinner by the January #12weekstudents where @lj_edmanson read out his poem written for the evening and artwork by brother @hedmanson. • Stepping into Spring • It began with the changing of the tide. From saltwater and whispering sand Scattering like autumn leaves over weeds Bubbled with green and dark red. • As weeks pass, the frost retreats like Silver shadows in the springtime sun. Then comes the signs of life beginning Again, of bleating lambs and sown seeds • Sprouting as snowdrops and wild garlic, Daffodils and pea shoots rise towards The light. Suddenly the tense has changed From past to present, and the cycle starts Again. • Louis Edmanson
Oca freshly dug from the ground after growing over winter. Oca originates from the Andes and was introduced to Europe in the 1830s as a competitor to the potato.
Thank you @ballymaloe_house for the warm welcome to the #12weekstudents and tour around the house and farm.
First harvest of sea kale — one of Ireland's last remaining vegetables only available in season. They have been grown in the dark under big pots like rhubarb so that they are tender and not tough. Delicious when blanched and served with hollandaise sauce.
Foraging for fresh seaweeds at low tide with Pat and Maria this evening.
Bonnie's first go at making croissants on the #ballymaloe12weekcert course.
Fresh salad and herbs picked everyday for the school from the one acre glasshouses.
Oils & vinegars tasting this evening with @darina_allen giving the #12weekstudents a drop of an over 50 year old Aceto Balsamico di Modena.
A few of our Jersey cows which give us creamy milk to have fresh cream, buttermilk, yoghurt and cheese every day. • We have a new 6-week sustainable food course starting on the 5th of June, (link in bio 👉) Participants will: 1. Help with growing food and raising animals. 2. Learn to cook and eat sustainably, using foundation techniques to make the most of every scrap and prepare delicious food. 3. Learn efficient use of resources within circular economy principals. 4. Acquire knowledge that expands their education about food systems. 5. Be better placed to help change how people think about food. 6. Be encouraged to collaborate to create change and pass on their skills. 7. Build connections within a progressive and international food community, spanning teachers, guest lecturers, partner organisations, producers, trading communities, Ballymaloe Cookery School alumni and fellow students. #ballymaloecookeryschool #learnatballymaloe #SustainableBallymaloe #6weekballymaloe
The newly restored and repainted Fordson 3,000 back on the farm.
Weekend walks along the coast.
@saturdaypizzas open today here 12.30-4pm every Saturday afternoon. Today's specials are: * Veal sausage with fennel, buffalo ricotta & wild garlic. * Red onion jam, rocket, blue cheese, black olives and gremolata. 😍
Happy St Patrick's Day!
School building all lit up for #StPatricksDay.
A taste of the 'Just cook it' half day course coming up on Monday 10th of April next month. On arrival after a cup of tea or coffee and some homemade cake, you will be given a guided tour of the seasonal produce growing in our organic farm and gardens. You will see many of your ingredients growing before heading in to see a demonstration of the day’s menu. Then it’s apron on and into the kitchen yourself to cook a couple of delicious dishes under the expert guidance of our experienced tutors, before sitting down together to enjoy the fruits of your labour for a relaxed, informal dinner. You will leave the day well-fed, inspired and with a selection of superb recipes that you will be able to cook again and again at home for family and friends. Link to book online in bio 👉 http://cookingisfun.ie/cookery-courses/course-details/900667/Just-Cook-It
Darina showing the #12weekstudents a beautiful Jamón Ibérico ham which has roamed in pastures and oak groves to feed naturally on grass, herbs, acorns, and roots. Later their diet is strictly limited to olives or acorns for the best quality Jamón Ibérico. The hams are salted and dry for two weeks, before rins and dry for another four to six weeks. The curing process then takes at least twelve months — one of this afternoon's tapas ideas served with a dry and sweet sherry from @colmmccan.