Skip navigation

Category Archives: cooking

In the current world economic crisis, it seems quite obvious that countries that make original things, from idea to final product, are the countries with the least problems.

In making, we also need to include food.

a morph between an image of Planet Earth and a typical pizza.

Consider what you have eaten today. From where in the world did the food come from? It would be interesting to consider if every packet with a “frozen dinner” in supermarkets had a map of where all it’s components originated and how it travelled to get to you. Perhaps there should also be a number, how many kilometres it travelled to get to you.

Have you ever considered how much land it takes to produce the food to sustain you for one year? Some say that in Ireland in the 19th century, 0.5 acres (0.2 hectares) would be sufficient to grow potatoes for 8 people, assuming that they also had some chickens, perhaps a pig, and a cow grazing on common land. With a modern, more balanced, diet, you probably need about 1 acre per person, or, 8 acres (3.2 hectares) for 8 people.

And, if you grow and make your own food, you have to do all the work. No need for any gym.

Our provider of organic vegetables and fruit, Stephen, had invited us to visit his farm/garden. It was a really sweet summer afternoon (after weeks of cold rain) and East Clare looked its very best and greenest as we drove up along Lough Derg to Whitegate.

Several of Stephen’s customers showed up during the afternoon and various organic foods tasted and appreciated while conversing about life, the universe and everything.
It’s amazing to see how much can be done with a piece of land. If more people engaged in this practice, Ireland’s dependence on imports would be substantially reduced, it would be better for the environment and better for all people living here.
It is time to drop the idea of ornamental lawns, work the land and make food.

>2.5 dl bulgur
3 dl parsley, finely chopped
1/2 cucumber, finely diced
5 tomatoes, finely chopped
1/2 leek, finely chopped
10 leaves of mint, finely chopped
5 cloves of garlic, finely chopped
5 tbsp olive oil (best possible quality)
3 tbsp balsamic vinegar
salt and freshly ground black pepper to taste

Pour boiling water on the bulgur and leave it for 30 minutes.
Drain the bulgur and allow to cool.
Add all the other ingredients, mix well, and leave for 30 minutes.