Nothing Tastes Better Than Home Grown Food
Store bought produce just doesn’t taste the same as it used to. At first I thought it was my taste buds, but many people I know agree. Do you grow any of your own veggies?
Some of my favorite childhood memories are of summers spent in my grandmother’s Irish garden. She grew cabbage, lettuce, carrots, turnips and parsnips. There was a hot house dedicated to grapes and tomatoes, a hen house where fresh eggs were collected daily, and a wild front field where mushrooms sprang up every night. Off I’d go each morning with a basket over my arm to pick fresh mushrooms the size of my hand. Every meal in that house was a feast, and the simpler the ingredients, the better the meal.
I’ve never trusted myself as a gardener, believe it or not. Every potted plant I’ve tried to grow has died to reinforce my self-doubt. A few seeds I’ve potted grew for a while and looked promising, only to be fried by the Texas sun, or over-watered to death by me. This year, I’ll try again. I want to taste true flavor in my food. I want to know I can do what my grandmother did so well.
Here’s an Irish recipe (serves 4) we often ate at my grandmother’s kitchen table:
COLCANNON (this word was coined from the Gaelic for white headed cabbage)
1 head of green cabbage (organic or home grown would be fab)
8 large potatoes (Idaho potatoes taste most like Irish potatoes)
6 chopped scallions (green onions)
4 oz butter (preferably Kerrygold Irish butter)
8 oz cream, half and half, or whole milk (organic if you can)
A good dash each of salt and pepper
4 eggs, fried (optional) (if you have a hen house, these are the best eggs of all)…
I assume you know how to make mashed potatoes. Don’t use an electric mixer. The best mashed potatoes are hand mashed. Peel, cut, boil, drain and steam the potatoes. Use half the butter and half the cream to whip them into a smooth mash, flavoring with salt and pepper. Add chopped scallions. Cover and let steam.
At the same time you boil the potatoes, add sliced and diced cabbage to a different saucepan of boiling water, boil for about 8 minutes, and drain. Let half the butter melt over it, and steam with the lid on.
Now, blend the potato and cabbage mixtures in one saucepan and mix them well.
We ate big bowls of this mixture with a large tablespoon of butter melting in the center. Although it’s not traditional, each bowl was topped with a fried egg.
I hope you enjoy this recipe as much as we do. In keeping with my Irish themed recipe, my giveaway for the Authors in Bloom Blog Hop is an ebook copy of To Kiss A Leprechaun.
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