Life’s a peach

karen salad

Posted on: 7th July, 2014

Category: A Flavour of West Cork

Contributor: Karen Austin

Lettercollum Kitchen Project, 22 Connolly Street, Clonakilty. www.lettercollumkitchenproject.com, www.lettercollum.ie, Karen@lettercollum.ie

‘Life is a Peach’ pretty much sums it up when the sun shines in West Cork. Why would we want to be anywhere else? It ticks all the right boxes for me and the garden is flourishing with a little help from the garden hose. I look upon watering the garden as an all round tanning opportunity. It takes just long enough to catch a few rays and is quite a meditative occupation so what is a job, actually becomes a chill out.

The kitchen is benefiting big time from the bounty of the garden. Every day there seems to something else ready to eat. We’re enjoying salad, fennel, beetroots, beans, peas, broad beans, courgettes, gooseberries and herbs.  The blackcurrants, tomatoes and peaches are not far behind.

The peaches are being monitored closely and the branches of the tree are bowing with the weight of all the fruit. I’ve been playing around with salads with summer fruits, in anticipation of the feast of that is coming our way.

We have two new salads in the shop with this in mind, a Blackbean and Peach salad and a Nectarine, Pink Peppercorn and Mint Tabbouleh. Both are fresh and delicious.

Here’s the recipe for the Blackbean and Peach salad, bear in mind that the success of this dish is as much the quality of the ingredients as the recipe. Perfectly ripe fruit and big ripe fatty tomatoes are what you need to look for.

The farmers markets are probably the place for this; otherwise ripe beef tomatoes will do the trick,

I have used blackbeans but if you can’t find blackbeans try borlotti beans or pinto beans instead. Cans are handy — it is summer after all, and fast and fresh are the order of the day.

 

Blackbean and Peach Salad

Ingredients:

1 can blackbeans, drained and rinsed

2 big fatty tomatoes or 4 smaller ones

1 red onion

2 large peaches

1 ball buffalo mozzarella

half a cucumber

a handful of basil leaves, chopped

2 cloves garlic

3 tbs white balsamic vinegar

100mls olive oil

salt.

Method:

Rinse and drain the beans, put them in a large mixing bowl. Peel and chop the onion. Cut the cucumber into quarters lengthwise and scoop out the line of seeds. Cut each length in half again and chop into a 1cm dice. Cut the tomatoes into half. Cut out the woody piece where the stem was attached and if you have big fat tomatoes cut them into half across again and then into a rough dice. To chop the peaches cut in half around the stone in the centre, then give each half a firm wiggle in opposite directions. With a bit of luck the peach will come apart, if not give it a little assistance with a small paring knife. Chop the peach into a rough dice. Drain the mozzarella and give it a quick rinse under the tap. Shake off any excess water. Cut the mozzarella into four slices, then chop it into a rough dice. Peel and finely chop the garlic and put it into a small bowl together with the vinegar and mustard and slowly whisk the olive oil in — use a fork if you don’t have a small whisk. Put all everything into the bowl together, don’t forget the basil, season with a little salt and toss gently. Taste and add more salt or lemon juice if you think it needs it.

We‘re busy with the shop and garden right now so the cooking classes are on hold for the summer. Meanwhile if you’re in town, drop in and see us and pick up a picnic. We’re open Tuesday-Saturday from 10am until 6pm.

 

Sunny Greetings from all of us at the Kitchen Project

 

 

Latest News Articles:

Issue of childcare a major concern for 72 per cent of female entrepreneurs
Rain, slurry deadlines and housing
Celtic Ross Hotel awarded AA Rosette for Culinary Excellence
St. Joseph’s in Clonakilty looks back on 50 years of educating young girls
‘Operation Transformation’ for Young Beef Farmers
Macra President welcomes publication of EU Young Farmer Survey
Vital role of Focus in the West Cork community highlighted at Open Morning
Clonakilty Food Company opens new production facility in Clonakilty
Beara student one of three Cork students awarded €20,000 scholarship by Naughton Foundation
International success for Skibb rowers

Join us on Facebook

Bandon Walled Town Festival in looking for new ideas!
Would you like to get involved in the 2018 Festival?If you yourself would like to be involved in big or small way
email bandonwalledtown@gmail.com
... See MoreSee Less

11th October, 2017  ·  

Submarines, American Sailors, and the Underwater War in Irish Waters, 1917-1918
by Dr John Borgonovo in The Parish Centre, Clonakilty
on Thursday Oct 26 2017 at 8.30 pm

In 1917, unrestricted submarine warfare by German U-boats brought the United States into WWI and created a crisis in Britain. To defeat the submarine menace, an American naval fleet was dispatched to County Cork, bringing about 10,000 sailors with it. This talk will explain the circumstances of this extraordinary event, and how Cork residents dealt with their unexpected American guests.

Dr John Borgonovo is a lecturer in the School of History at UCC. His publications include Spies, Informers, and the 'Anti-Sinn Féin' Society: The Intelligence War in Cork City, 1920-1921; The Dynamics of War and Revolution: Cork City, 1916-1918; Exercising a close vigilance over their daughters: Cork women, American sailors, and Catholic vigilantes, 1917-18; Something in the Nature of a Massacre: The Bandon Valley Killings Revisited (with Andy Bielenberg). His latest publication (with co-authors John Crowley, Donal Ó Drisceoil and Mike Murphy) is the highly acclaimed and magnificient Atlas of the Irish Revolution. In July of this year, he organised a very successful conference on Winning the Western Approaches - Unrestricted Submarine Warfare and the US Navy in Ireland 1917-1918.
... See MoreSee Less

11th October, 2017  ·  

Apple Juicing Day in Clonakilty next Sunday Sept 30th. All welcome to bring their apples from 2-6pm to the Clonakilty Community Garden (on entrance road to Clonakilty Lodge).

Building on the success of its inaugural 2016 event, local voluntary environmental organisation Sustainable Clonakilty invites people to bring along their apples and press them to extract their own juice to take home, using the group's Apple Press.

Volunteers will be at hand to assist in the procedure. Bring along your apples washed; clean containers to freeze your juice (milk/juice bottles or cartons, plastic bottles with caps); clean, sterilised glass bottles to pasteurise with swing caps or suitable for 26 mm diameter metal cap.

A limited number of new 3 litres juice bags that are suitable for freezing and pasteurising, can be purchased for a nominal fee on the day also.

This is a free community event and donations will be welcome to cover costs.

For further information, please contact Xavier at xavierdubuisson@gmail.com or text at 086/0476124.
... See MoreSee Less

26th September, 2017  ·  

Dúchas Clonakilty's first lecture for the Autumn promises to be of huge interest to all: Emerging from the Shadow of Tom Crean – The Parish Centre, Clonakilty, Thursday September 28th 8.30pm.

Lecture by Aileen Crean O’Brien & Bill Sheppard

In May 2016, Kerry man Tom Crean, along with Ernest Shackleton and four other crew members, landed the James Caird lifeboat on the rocky isle of South Georgia. The navigation of that small boat, across 1500 km through icy winds and towering seas, is regarded as the greatest ever feat of navigation. They then trekked across the forbidding and inhospitable mountains and glaciers of South Georgia to seek help for the rest of their crew, who were left behind on Elephant Island after their ship, the Endurance, was crushed by the Antarctic ice.

One hundred years later, Crean’s grandaughter, Aileen Crean O’Brien, set off with her sons and partner to follow in her grandfather’s footsteps. Join Aileen and Bill to hear of their adventures (and misadventures) on the Southern Ocean and the island of South Georgia.
... See MoreSee Less

7th September, 2017  ·  

Jump to:

Top