You really will have to excuse the tumbleweed that has been rolling around this site for nigh on several months now. I can only plead, in my defence, that there have been assorted distractions of the non-potato kind.
The important thing is, I’m back. And I’m exercised. About cabbage.
“The time has come,” the Walrus said,
“To talk of many things:
Of shoes and ships and sealing-wax
Of cabbages and kings”
From Lewis Carroll’s ‘The Walrus and the Carpenter’, in Through the Looking-Glass
Little did Lewis Carroll know when he penned those words how on-trend he would be years – nay centuries – later, with his cabbage reference. Yes, as 2015 has gotten underway, with its usual deluge of articles, tweets and posts about trends, food and otherwise, I read with a certain degree of bemusement in this article in the U.K. Independent that – and sorry about this kale – cabbage is the new rising star. Yup, cabbage. There is, of course, nothing wrong with cabbage, and a lot to like (except, perhaps, when you have an excess to deal with). So good on the chefs who are, we are told, now doing all sorts of things with cabbage. It’s versatile and available, cheap and green. Is and was. Before it ever took a stroll down the culinary catwalks.
cabbage – enjoying a bit of close attention
Yes, ’tis true. There’s nothing worse than turning up to a potluck empty-handed when everyone else has brought dishes that people would stampede to get to. Yet, despite having had the best part of two months to ponder the latest five star makeover – which called for a little gourmet creativity to be applied to our choice of seasonal farmer’s market produce – I sat there yesterday morning, deadline looming and nary an idea in my head about what to bring to the makeover party.
I sipped my coffee and considered the options. Deploying the ‘laptop ate my blogpost’ excuse was top of the list, followed closely by a handwritten sicknote from my Ma. Alternatively, I could take my chances, potter down the road to my local vegetable vendor and hope for inspiration to strike (or, failing that, lightning, in which case I would probably have singed hair but an excellent reason for needing an entirely different kind of makeover). Lucky for you (and for my future hairdressing expenses) the lightning stayed away.
My most local source of fruit and veg, after my own backyard, that is
If it was your mission to design a new signature dish for Ireland, suitable for service in the finest restaurants, then just what would that dish be?
That’s the question being asked of chefs and cooks, professional and amateur alike, in a competition being run as part of the Só Sligo Food Festival. The festival, one of an increasing number of food-centric events to be found gracing the Irish calendar, will see that particular corner of the north west awash with edible possibilities from the 16th to the 20th of this month.
As to the question of the signature dish, well, I don’t suppose a bowl of coleslaw would cut it?
An Irish coleslaw: it's certainly got the national colours going for it