'Nuff said, just head right this way
Yes indeed, another year has brought with it another Bloom in the Park.
I do think that Bord Bia‘s five-day long festival of gardens and food in the Phoenix Park just keeps getting better and better, though, granted, I might be marginally biased by the fact that this year’s event included a dedicated potato cookery stand (it being a well-established fact that, to make anything better, you just need to add spuds). Ray Moran from Harry’s Bar & Restaurant in Inishowen was on hand to demo a range of potato recipes – including fish cakes, potatoes with pesto and a potato, chorizo and butternut squash ‘risotto’ – all of which can be found in a booklet brought out by Bord Bia and Potato.ie as part of their grand plan to get spuds back onto the Irish dinner agenda (you can download the booklet here).
Ray Moran gets to grips with some spuds at Bloom
As overheard at the food market at this weekend’s Bloom In The Park festival:
“I wouldn’t fancy that, now, jaysus!”
The speaker was maintaining a suitably safe distance from the Caribbean-style saucery on offer from Bad Boy Sauces, apparently not at all enticed by the lure of “Carribbean Cooking for Culchies“. Clear evidence that you can give an Irishman curry, but you can’t make him eat it.
Fortunately there was plenty of traditional fare at Bloom to satisfy the spice-averse – soda breads, jams, sausages, smoked fish, cheeses, apple tarts and boxty – while those with more international tastes could treat themselves to everything from locally produced madras curry sauce from Govenders and smoked almonds from The Good Snack Company to the eternally moreish sprouted chickpea hummus from Natasha’s Living Foods.
Artisan Food Market At Bloom:
Soda bread from The Foods of Athenry in Galway; Ardrahan cheese from Cork; Burren Smokehouse salmon from Clare; Boxty from the Boxty Bakers of Leitrim