Comments on: Spud Sunday: Mostly Local

By: Sippitysup

Sippitysup — Thu, 10 Sep 2009 20:59:09 +0000

I am ashamed to say, but eating locally is extremely easy in So California… lucky us! GREG

By: Daily Spud

Daily Spud — Thu, 10 Sep 2009 10:28:32 +0000

Ange: Score indeed. Wonder will I find anything similar in the fridge when I get back…

Sophie: thanks – it certainly is a more summery dish than the more usual creamy-style gratin

noble pig: it is a good idea, isn’t it? the original recipe also suggests adding capers (though only if you intend serving the dish at room temp rather than hot) and that works very nicely too

Tangled Noodle: Oh, I pulled some interesting things from the Ballymaloe ovens – sponge cakes, eclairs, flatbreads and more – and, having eaten them all, am feeling very full now… As for the olives, I think it will be worth making the trip across the city to get my hands on some more of those.

Jenni: on the subject of NZ apples, I felt the same way at the start of the summer when I saw new season spuds from the Mediterranean for sale in my local shop; olives and lemons are one thing, but we are well capable of growing spuds, of all things!

Phoo-D: they really were fantastic olives – worth the little non-local purchase

OysterCulture: definitely hope to catch up in person and I really do hope that you have great time here; I’ll be looking forward to the posts to follow

By: OysterCulture

OysterCulture — Wed, 09 Sep 2009 16:38:46 +0000

The gratin sound fantastic and I look forward to hearing about the cooking class when we, hopefully catch up shortly. I’m very excited to check out the “local” scene in Ireland. I’ve had tons of advise on what to get, people are very opinionated which is wonderful.

By: Phoo-D

Phoo-D — Tue, 08 Sep 2009 19:35:40 +0000

It is indeed a balancing act for those of us who don’t live in a lovely mediterranean climate. I think all efforts to make thoughtful purchases and support local/regional producers who make quality products are to be applauded. Those olives look absolutely amazing!

By: Jenni

Jenni — Tue, 08 Sep 2009 19:11:31 +0000

I feel the same way you and TN do, DS. We try to buy as locally, sustainably and humanely as possible when possible. It can sometimes be difficult to do. Our local grocery store is selling “Organic apples from New Zealand” right now. Never mind that whole traveling halfway around the world thing. We skip them in favor of, in order of choice, 1)grown here or the local area, 2)grown in NC, 3)grown in the southeast US or at least 4)grown in the USA.

We love our NC State Farmer’s Market and frequent it when we can, but honestly, it can be expensive to always eat by conscience. Most of the time, it’s a balance between eating by conscience and eating by budget around here.

And, call me a Bad Person if you will, but I can’t live without olive oil and lemons, either.

By: Tangled Noodle

Tangled Noodle — Mon, 07 Sep 2009 19:00:36 +0000

This is an issue I’ve been mulling recently as I’ve been revelling in the farmers’ market bounty this summer but then wondering what I’ll do when it’s too cold to grow anything locally. I, too, don’t think I could eat completely local although I try to balance the desire for imported goods with, as you’ve noted, an awareness and thoughtfulness about how they are produced. It’s very much a balancing act, isn’t it?

You’re fortunate to have found Tony Hartley and his outstanding olives, and I’m fortunate that you continue to share all that the deliciousness to be had from your garden!

Now, I can’t wait to hear what you pull out of the oven at Ballymaloe! 8-D

By: noble pig

noble pig — Mon, 07 Sep 2009 14:17:35 +0000

I love the idea of olives in a gratin! Thank you.

By: Sophie

Sophie — Mon, 07 Sep 2009 10:33:11 +0000

What a delightful summer dish!! I so love all of it!!

Superb!

By: Ange

Ange — Sun, 06 Sep 2009 22:38:12 +0000

I found the above gratin in the fridge today after D.S. left. Score!!! Thanks for the lunch sis. Happy cooking in Ballymaloe. :)