March 11, 2016 § 7 Comments
Let’s talk about tomatoes: the fruit of love.
The Spanish conquistadors brought the tomato from South America in the 16th century, and in Italy it was known as pomo d’oro (golden apple). In France this became distorted to pomme d’amour — which duly led to the tomato being declared an aphrodisiac.
John Parkinson, the English herbalist and botanist, in his famous Paradisi in Sole Paradisus Terrestris (1629) explained: “We call them in English, Apples of Love, Love-Apples, Golden Apples, or Amorous Apples”. He also pointed out: “Wee onely have them for curiosity in our Gardens, and for the amorous aspect or beauty of the fruit.” Tomatoes caught on as a regular food in Britain and Ireland only in the late 19th century.
And now look at us. The “love-apple” is as much a staple as is the ordinary apple. For some of us — myself included — it is our very favourite fruit (technically it is a fruit, although it is classed as a vegetable).
One of the things that makes the tomato so appealing is its crazy range of sizes, shapes, colours and flavours. There are cherry kinds such as the sweet, amber-toned ‘Sungold’, plum varieties for sauce (‘Amish Paste’ and ‘Striped Roman’), great, meaty and rumpled beefsteaks for slicing (‘Brandywine’ and ‘Costoluto Fiorentino’), near-white tomatoes (‘Ivory Egg’ and ‘Banana Cream’), near-black, such as ‘Indigo Rose’, and every colour in between. The last, which looks like a shiny black billiard ball, was the product of a breeding programme at Oregon State University aiming to develop tomatoes with high amounts of purple anthocyanins — a natural antioxidant.
When you grow your own, you can delve into this thrilling diversity in a way that you’ll never experience with commercially-grown tomatoes. There are over ten thousand varieties, but only a handful — mainly red — are likely to turn up in the shops. For the insatiable home grower, however, there are hundreds of different kinds available as seed. If you grew ten new toms every year, you’d never manage to grow them all in one lifetime.
This wondrous multiplicity of tomato-kind was brought home to me a couple of years ago when I visited the Totally Terrific Tomato Festival at Rolestown Garden Centre in north county Dublin. The event was the brainchild of Ireland’s “Tomato Queen”, Nicky Kyle, one of this country’s first organic gardeners. The day celebrated all things tomato, and especially the diversity of this delicious crop. A display of dozens of varieties was dazzling, each tomato full of colourful and cartoonish self-importance, and each wildly different. Most had been grown by Kyle, but some had been harvested by other committed tomato heads. The festival lasted two years, but it disappeared and the garden centre closed.
A few months ago, I was thinking about how sad it would be to lose such a joyous and worthy event, so I resolved to resurrect it. It was remarkably easy: you’d have to be an odd person not to be grateful for a day celebrating tomatoes. Nicky Kyle was on for it, and so too was the venue that I approached: Killruddery House and Garden in Bray, Co Wicklow. Killruddery’s food grower, Frank Jesper, has already pledged to raise several varieties, and a new polytunnel has been ordered for that very purpose. The Tomato Queen will grow some varieties, as will other tomato fans I’ve spoken to.
If you are a tomato-fancier, I hope you will join in, and bring your best to Killruddery next September. The aim is to start building a community of tomato lovers throughout Ireland, a community that will increase in numbers and become more knowledgeable with each year of the festival.
Of prime interest are heirloom and open pollinated kinds. Heirlooms, as the name suggests, are older varieties pre-dating the commercialisation of seeds. They were handed down from grower to grower, and swapped amongst friends and neighbours. All heirlooms are open pollinated: they come true to type when you save seed and sow it the following year. Many were specific to certain areas or people. ‘Black Krim’, for example, was found in the Crimea around 1900, while ‘Cherokee Purple’ was supposed to have been grown by the native American tribe.
Some modern toms are open pollinated also, but most are F1 hybrids (first filial generation), the offspring of two separate varieties that must be crossed every time seed is required. The resulting cross combines desirable characteristics of each parent, but the seeds cannot be saved successfully, as the offspring will not resemble the cultivar. F1 hybrids are the domain of seed companies, which is fair enough, as they have gone to the trouble of crossing them each year. Most open pollinated and heirloom varieties, on the other hand, can saved by anyone. Because of this, they are more vulnerable to extinction. While seed companies do stock open pollinated and heirloom varieties, there is less financial incentive to keep them growing. As Nicky Kyle points out: “It’s so important to preserve all of them, all of their genetic diversity. We don’t know what we may face in the future in terms of disease or pests. So each one of them may hold the key to actually saving all of tomatoes in their genes.”
Therefore, if you love tomatoes, do grow something odd this year and bring it to the festival. Between us, we’ll grow as many different tomatoes as possible — the weirder and wonderfuller the better.
The Totally Terrific Tomato Festival takes place on Sunday, September 4th at Killruddery. Tomato display, competitions (for adults and kids), talks, food, market.
Sligo firm Quickcrop is partnering with the festival to sell seed of heirloom kinds suitable for the Irish climate, as well as young plants . Order now to harvest your tomatoes in time. Cork-based Brown Envelope Seeds also has many open-pollinated varieties.
Visit the Totally Terrific Facebook page.
A version of this blog post appeared in the Sunday Times
August 27, 2013 § 2 Comments
We’re looking at a very strange tomato. Reassuringly, it is red, but after that it departs from the modern standards of tomatokind. It is rumpled and bloated, erupting disconcertingly into small, globular lobes. It reminds me of a virus enlarged under an electron microscope. Organic gardener, Nicky Kyle, says “It’s the most difficult tomato you could ever grow: it splits as soon as you look at it, it only produces one flush of fruit, and the plant looks as if it’s been sprayed with weedkiller, because it’s all twigs and no leaves!”
So why on earth is she growing it, and why am I carefully saving the seed from the unlovely individuals she gave me to bring home? Because, as she points out, when you taste it, “you forgive it everything”. It is sweet, full and ketchuppy — and early too. Those nearly leafless stems allow the sun to ripen the fruit much faster than other tomato varieties.
The tomato in question, ‘Latah’, is just one of over 100 cultivars that will be on show at the 2nd annual Totally Terrific Tomato Festival next Sunday at Rolestown Garden Centre, outside Swords. Nicky Kyle, an avid tomato grower for the last three-and-a-half decades, conceived the idea of the event, while Michael Connolly and his son, John, supply the venue. The festival, which attracted hundreds of visitors last year, is a celebration of all things tomato. There will be competitions for best quality, heaviest and ugliest tomatoes, best tomato-based recipe, best tomato grown by an under-12, and best vegetable basket. There will also be tomato-based foods, a farmers’ market, and other wholesome delights. Matthew Jebb, director of the National Botanic Gardens, will be talking tomatoes, as will Tanguy de Toulgoët of Dunmore Country School in Durrow, Co Laois.
Home-grown tomatoes, as well as being good to eat and not too difficult to grow, give an almost cartoon-like demonstration of genetic diversity. There are hundreds of varieties available to the home gardener, from the little red ‘Gardener’s Delight’ and orange ‘Sungold’ to the great beefy beefsteaks ‘Black from Tula’ and ‘White Queen’. There are tomatoes that look like other fruits: ‘Orange Banana’, ‘Yellow Pear’, ‘Persimmon’, ‘Orange Strawberry’, and ‘Yellow Currant’ and tomatoes that appear to be made of glossy mahogany (‘Cherokee Chocolate’) and polished, black ebony (‘Indigo Rose’). Tomatoes, in short, are some of the most intriguing and appealing fruits known to man. The fact, that they are fruits, but are often thought of as vegetables only adds to their fascination.
The most immediate reason to grow them, though, is flavour. Supermarket tomatoes are getting better all the time, but they still cannot compete with the sun-warmed explosion of squelchy deliciousness that is the just-picked tomato.
When I visit Rolestown Garden Centre to look at Michael’s twenty varieties of tom, coming along nicely in their pots, Nicky Kyle has brought a huge basket of her own, grown in her north county Dublin polytunnels, for us to try. We work our way through about a dozen kinds, but the more subtly-flavoured varieties are drowned out by the big guns such as ‘Black Sea Man’ — which is deep and resonant, like a good Chateauneuf de Pape. We have only water to cleanse our palates, and we should have had bread or cream crackers. Or, as Michael suggests: “You could do it like cheese, and have the mild ones first.”
Nonetheless, we have a whale of a time. The different colours, textures, smells and — of course — tastes are a treat to so many of the senses. These are tomatoes that you will never find for sale, except occasionally at gourmet shops and farmers’ markets. Factors such as their odd shapes, irregular sizes, soft skins and uncertain yields make them impractical for commercial growers and supply chains.
“Genetic diversity is being dangerously eroded all the time by industrial food production,” says Nicky. “It’s important to preserve old varieties and good new ones too, in case those genes are needed in future breeding programmes for some unknown pest or disease which may hit us with climate change or other threat.”
Tomatoes also have human stories attached. The heavy beefsteak ‘Mortgage Lifter’, for example, was bred by M.C. Byles in West Virginia in the 1930s. The proceeds from his sales of tomato plants paid off his $6,000 mortgage. ‘Amish Paste’, which makes ambrosial sauces, is an heirloom variety from Lancaster County in Pennsylvania. Europe has its share of heritage toms too: with eastern countries being particularly fertile. ‘Black Krim’, ‘Black from Tula’ and (surprisingly), ‘Paul Robeson’ are all from Russia.
As Nicky Kyle says, growing your own tomatoes is “in some way preserving our social history too. In the past so many people took the trouble to save these old varieties and pass them down to us. I feel we owe it to them to keep them going.”
The Totally Terrific Tomato Festival: 11am–5pm is Sunday, September 1st at Rolestown Garden Centre, Swords, Co Dublin. Satnav: 53.48268, -6.29783
Let’s talk tomatoes
Nicky Kyle’s website is a generous compendium of information on organic growing. Her “Tomato Report 2012” includes a review of the best varieties for Irish home-growers.
Let’s go to Laois
Tanguy de Toulgoët’s half-day course on autumn in the garden takes place on September 28th at Dunmore Country School, just outside Durrow. Subjects include planning, compost, rose care and rotation. Eur 50. Booking essential. Tanguy also gives individual gardening lessons in your own garden. See dunmorecountryschool.ie for details.
An edited version of this blog entry appeared in my gardening column in The Sunday Times
June 21, 2013 § 6 Comments
It’s May when I visit the new Balbriggan Community Allotments, but it’s cold, with a wicked northwest wind blasting across the six acre site. Exposure is often a problem with new allotment schemes, and this one, which opened in February, is no exception. On former agricultural land with little shelter, and half a kilometre from the sea, it gets weather from all sides. The new plot holders are resourceful types, though, and most have erected windbreaks of polypropylene netting around their domains. When the sun shines, the green mesh catches and multiplies the light, sending a shimmering zig zag of iridescence across the plots.
Today, however, the sky above north county Dublin is in an operatic mood, building up angry, inky clouds and furiously tossing down cascades of icy water. I seek refuge in the polytunnel of Caítríona and John Redmond, but the rain battering on the plastic skin is so loud we can barely hear our voices.
Their tunnel, newly erected on their ten by twenty metre plot, is one of a growing number at the site. Every week another one pops up, like a giant mushroom on the landscape. In these early days, while the hedges and trees that will eventually diffuse the wind are still in their infancy, the protection that the polyethylene-covered hoop-houses afford is very welcome. “I sold all the baby gear to get this!” explains Caítríona. “I said: ‘no more kids: let’s get a polytunnel instead.’ ” So they did.
They’ve had it less than a month, but already there are crops luxuriating in its cocoon of warmth and stillness: cabbages, purple sprouting broccoli, tomatoes, herbs. There are more edibles planted outside in the heavy clay soil that they have amended with compost and manure. Growing food is a serious undertaking for them. Only John, who works as a bus driver, has paid employment, and there are five mouths to feed. Caítríona was made redundant after the birth of her first child, four years ago — despite the fact that just a couple of years previously she had won an award for “Irish PA of the Year”.
She has since put her organisational and diplomatic skills to good use, volunteering with local community projects, and working as the chair of the allotments committee. She is one of many people here who has invested much time and energy into the plots, which are rented from Fingal County Council. Fingal Leader Partnership organised contractors to do the structural work on condition that this was matched by input from the new allotmenteers. Accordingly, the lining out of the plots, and the erecting of the post-and-wire fencing was all carried out by volunteers. There are 211 plots, in three sizes: 50, 100 and 200 square metres (with a rent of €1 per square metre per year). The community orchard of plums, cherries and heirloom Irish apples was likewise planted by plot-holders.
The spirit of communal endeavour pervades the place. Tools and knowledge are freely shared. “Nobody here is a food expert, or a growing expert,” says Caítríona, “but we’re learning from one another.”
An educational area — with polytunnel, raised beds, and compost bins — will be the venue for training courses offered by local horticulturists. Some of the plot-holders will also receive training as master composters through the EPA’s Stop Food Waste initiative, while others have already been to a pig-rearing course at Oldfarm in Tipperary.
The herd of five Tamworths arrived a few hours before my visit, and the sleek rusty-brown bonhams are bouncing around in one half of their two-acre paddock beyond the allotments. They are owned by a ten-strong syndicate: in late August, when the pigs are slaughtered, each of the members will receive their half share.
There is much industry evident in the rectangular lots: in one corner, John Dervan from east Galway is instructing his son in the precise art of digging traditional vegetable ridges, while Mark Mooney, who works in the zoo, is making a fascinating shed from 16 reclaimed palettes and a pair of salvaged windows.
Beginner gardener Aoife McGee, a primary school teacher, has made all her own raised beds from scaffolding planks, and is working in her polytunnel among dozens of healthy seedlings. She whispers that she hasn’t a clue what she is doing, but she is a natural and intelligent gardener. I envy her and her fellow plot-holders the years of growing ahead of them in this fertile field of fruit, vegetables and goodwill.
To enquire about a plot at Balbriggan Community Allotments, click on http://www.fingalcoco.ie and search for “allotments”, or telephone the Parks Division at: 01 8905600.
An edited version of this blog entry appeared in my gardening column in The Sunday Times
September 28, 2012 § 4 Comments
In nearly two decades of garden writing I’ve been to scores of meetings, seminars and other convocations of people who grow things. But I’ve never been to one with the same buzzy atmosphere and spirit of goodwill as the recent GIY Gathering in Waterford city. (And I’ve rarely experienced anything quite so surreal either as standing in Sunday’s pouring rain on The Quay while the world’s largest pot of porridge — 1,380kg, 550 servings — was being made, as part of the city’s Harvest Festival.)
GIY, of course, is an acronym for “grow it yourself”, an organisation started by journalist Michael Kelly in 2009. It has a strong online presence (www.giyireland.com), and a network of a hundred growers’ groups throughout Ireland, where members share knowledge and expertise with each other. There’s now also a smattering of GIY groups in Australia, and Kelly is planning a British invasion too.
The GIY Gathering was about much more than how to grow good spuds, make compost, or how to deter cabbage white butterflies from laying eggs on your brassicas. It brought together international specialists who spoke about growing — yes — but also about resilience, sustainability, health, education and everything else remotely related to the food we put in our mouths.All the invited speakers gave their time voluntarily. Those who came from farthest afield included New Zealand social business entrepreneur Pete Russell whose Ooooby network (Out of Our Own Backyard: www.ooooby.org) links local backyard growers and smallholders with buyers; and American Roger Doiron, founder of Kitchen Gardeners International (www.kgi.org), whose “Eat the View” campaign led to the making of the organic vegetable garden at the White House in 2009. British speakers included broadcaster and writer Alys Fowler, writer and erstwhile River Cottage head gardener Mark Diacono, author of the Self-Sufficiency Bible Simon Dawson, writer Lia Leendertz, and sustainability visionary Paul Clarke. Among the participants from Ireland were Joy Larkcom, Klaus Laitenberger, Darina Allen, Trevor Sargent and many others. The weekend’s proceedings were presided over with good humour and intelligence by Ella McSweeney.
With five events going on at most times, it was hard to choose which to attend. Most of the talks I went to had my mind bubbling over with enthusiasm and fertilised with new ideas — although my mental jury is still out on the co-creationist’s method of slug control: include extra plants for the molluscs, and ask them nicely to leave all the others alone.
I was more inspired by one of Paul Clarke’s many projects, Pop Up Farm (www.pop-up-farm.com) where people are encouraged to grow food everywhere and anywhere in their locality: in a window box, on a roof, at a railway platform, in re-purposed drinks cartons. This kind of “extensive farming” is the opposite of intensive farming, and it has none of the associated problems of waste management, food miles, habitat erosion, loss of diversity and so on. A well-organised pilot scheme exists in Burnley in Lancashire where over 30 primary schools grow food in conjunction with each other. It is one interconnected farm, but in many locations. In a leaner future, where fuel and other resources are in short supply, it is strategies such as this that might save the world. It’s not too far-fetched an idea. It worked in Cuba, where the “organoponicos” feed the majority of Havana’s population. These urban organic market gardens arose when the source of cheap oil and agricultural inputs dried up after the Soviet Union’s collapse.
I was inspired too by the recurring theme of involving children in the process of growing food. Paul Clarke noted: “If you get kids growing peas and seeds, they go on to become activists for a better food system.” Trevor Sargent (www. trevorskitchengarden.ie) implored parents to make sure that their local schools include food growing as part of the curriculum, and that it is integrated into the other subjects. “Maths, English, Irish, geography, history — all of those subjects have a food-growing dimension to them.”
Darina Allen pointed out that the root cause of obesity is the way that food has been produced since the 1950s. Industrial production systems turn out foods loaded with fat, sugar and salt. “Get the children eating fresh, naturally produced, local food in season. We spend 7 per cent of our income on food. How much do we spend on medicine? Our food should be our medicine.”
There were hundreds of other ideas discussed over the weekend, far too many to communicate in this small space. So here are just three to end with. I admired Alys Fowler’s stockpiling produce by preserving, drying, fermenting, pickling and storing underground (her book on the subject will be out next spring). I was taken by Lia Leendertz’s simple solution of sharing her allotment with three other families to quarter the work and quadruple the fun. And finally, who could argue with Mark Diacono’s advice: “grow what you most like to eat”?
GIY Gathering Themes
Resilience: growing local food, using low energy home-preserving, planting diverse crops to avoid monocultural disasters and minding the soil all build a strong food system.
Rethinking energy-heavy, disaster-prone industrial systems: smaller self-contained growing operations make more environmental and social sense. Lessons can be learned from nature where there is no waste and where all is cyclical. We can learn also from subsistence farmers, who respect the land.
Good food is undervalued: growing our own, even if it’s only a tiny box on a windowsill, leads to an awareness of the benefits and worth of real food.
Community: better food networks are built when more people are involved — sharing knowledge, skills, spaces, crops and responsibilities.
Doing: just growing something, no matter how ham-fistedly, is far better than doing nothing.
And finally, let me commend to you… From the Ground Up: How Ireland is growing its own by Fionnuala Fallon, Irish Times gardening columnist and one of the speakers at the GIY Gathering. The book, which is beautifully produced by the Irish publisher, Collins Press (€24.99), celebrates 16 very different Irish food-growing operations and the people who tend them. Fionnuala’s subjects are as diverse as an eight-square-metre apartment balcony, the 2.5-acre walled kitchen garden in the Phoenix Park, the monster pumpkins grown by teenage twin brothers in Co Louth, and the Cork-based, organic Brown Envelope Seeds. With each chapter, she captures the passion and dedication of the people involved, and deftly imparts large chunks of their know-how. Fionnuala’s husband, Richard Johnston, is a tremendously skilled photographer, and his pictures complete the book with great style.
This blog post is an elongated version of my Sunday Times column, published on September 23rd 2012
July 9, 2012 § 7 Comments
It is August 1976, and an old Mercedes van with a small caravan in tow sets off from a farm in Suffolk. Its passengers are a couple and their two children. The cargo spread among the two vehicles includes all the usual camping paraphernalia as well as bicycles, a table, chairs, a telescope, school books, and a small kitchen’s worth of pots, pans, spices and other staples. A gang of teddies, dolls, knitted animals and sundry other gregarious characters crowd the windows, catching a last glance at the East Anglia landscape. Behind them, lumpy black plastic sacks of clothing are piled high. Shelves of reference books, empty biscuit tins and a typewriter complete the inventory. Out on the road, the caravan’s momentum gradually swings open the unsecured doors of the cupboards, dumping their contents onto the jumble of possessions.
Thus started a year-long road trip that garden writer Joy Larkcom and her family made around Europe collecting old and interesting seed varieties (hence the biscuit tins), and gathering intelligence both on traditional cultivation methods and commercial growing practices. The “Grand Vegetable Tour”, as they called it, took place at a time before technology made travelling the constantly-connected and cushy business that it is today.
Communications, accessing money and finding running water were major ordeals. Despite this, Joy — sometimes in shorts and T-shirt, sometimes in scarf and mittens — would set up her typewriter and little table next to the van almost daily, and tap out hard-won notes and articles. Husband Don Pollard, meanwhile, was kept busy fixing the vehicles, schooling the children and coaxing meals (including birthday cakes) out of the caravan’s cooker.
It is thanks to the efforts of this raggle-taggle troupe, staying at camp sites and in farmers’ fields, that British seed companies began to offer vegetable varieties and mixed-leaf salads similar to those found on the continent, and that gardeners became familiar with European methods such as “cut-and-come-again” harvesting and polytunnel growing. In short, Joy’s research and seed collections acted as a catalyst for change in vegetable gardens throughout Britain and Ireland.
In the 1980s, while researching oriental vegetables, she went (sans famille) to China, Japan and Taiwan, and to Asian communities in the United States and Canada. Later excursions took her to vegetable patches, seed companies, markets and trial grounds in many countries. For four decades, she has been a one-woman research institute, collecting seed, making notes and taking pictures wherever she goes, whether it is a Cuban agriponico or a Dublin garden.
Her articles, published in trade periodicals and in magazines for home gardeners, are meticulous, rich in detail and beautifully written. They take a single subject and examine it from every angle. They are virtuoso performances on artichokes, on peas, on pumpkins, on mulching, on the correct spacing of vegetables for greatest productivity, on how to grow mammoth onions, and even on how to achieve champion giant gooseberries. They cover everything to do with the edible garden, and often introduce new ideas and crop varieties.
Joy, now 76, has won many prestigious awards (including the Royal Horticultural Society’s Veitch Memorial Medal) and has published many books. Ten years ago, at a time in their lives when most people are winding down, she and Don moved to a farmhouse near Clonakilty, in west Cork, and started a new garden from scratch. “It was just brilliant almost from the start,”, she tells me, “the sheer beauty of this place — and to hear the sea!”
The couple approached the plot, on a fiercely windswept slope, with the same dauntless enthusiasm that fuelled their year on the road in Europe. “The challenges of starting to garden here were so absorbing. It was a blank sheet, and it was just a lovely experience altogether.” The garden, an intensive patch filled with fruit, vegetables and ornamentals, is entirely organic. Joy, who was never keen on using chemicals, ceased abruptly over forty years ago. While spraying her apples with a particularly nasty tar oil wash, she discovered baby Brendan, caught in the crossfire, covered in great globs of tar.
Although the move to Ireland was supposed to mark the start of her retirement, the woman who is widely known as the Vegetable Queen is still working as hard as ever. She has just published a book, Just Vegetating (Frances Lincoln, £18.99), based on a collection of around a hundred articles written over four decades. Interspersed with photographs, diary pages and other intriguing snippets, they are linked together with a charming and extensive commentary. The book is so warm and appealing that it gives you the feeling of spending an evening with a wise and good friend, with a box of old photos, clippings and other memorabilia.
Although it is still early in the season, I’m pretty sure that this is my book of the year.
An edited version of this article appeared in my weekly column in the Sunday Times
November 7, 2011 § 13 Comments
The recent gales on the east coast of Ireland dumped inches of rain onto the land. Much of it ended up as floods — yet another one of those “once-in-a-hundred-years” disasters that have been occurring with alarming regularity during the past decade.
But let’s talk about that in another post. Instead, I’d like to write about seaweed — for that was the silver lining, as it were, that arrived with those dark cloudy gales. The movie below contains some energetic waves, which were laden with seaweed, although you can see only a little of it. (I’ve included some dogs to liven things up instead.)
Seaweed has been used as a fertiliser and soil conditioner in coastal regions for as long as man has been growing food. In Ireland it was added to the the poor, stony soil on the Aran Islands, and all along the western seaboard. It is especially good for sandy and light soils, as it contains gelatinous substances (alginates) that retain moisture and help bind soil particles together. The Victorians used great quantities of it, often burning it first, and applying the ash. It was recommended especially for asparagus, which originated as a coastal plant. It is still used by some people for vegetables, particularly potatoes.
Scotsman Alan Romans, who is the King of Potatoes in this part of the world, has used it in the past for his spuds. When I interviewed him a few years ago, he told me: “Seaweed is one of the best potato fertilisers. The carbon-nitrogen ratio is absolutely perfect; it breaks down almost instantly into compost at something like 1 to 14. If I were going to use it now, I would trowel in a seed potato at the right distance along the line, I would lay the seaweed on the surface and put a spadeful of earth on it to keep from drying out. Potatoes are quite happy to grow through organic fertiliser, and take the nutrients.”
Back in Ireland, in west Cork, our adopted Queen of Vegetables, Joy Larkcom, is a great fan of seaweed. She and husband Don Pollard collect it after it is washed onto a nearby beach by strong southwesterlies (see Graham Rice’s blog post here about it). “The question I am most often asked”, says Joy, “is whether you wash the salt off before using it. We don’t. We put it straight onto the ground. It disappears quite quickly, so you need a four-to-six-inch layer. I think it may deter slugs when it gets crispy.”
On Joy’s beach, the seaweed sometimes accumulates in piles as high as a person — which means it’s nicely gathered together for collection.
On our east coast, the sea is less obliging, and one has to travel a longer distance to fill one’s bags. Collecting can be heavy work, so if the seaweed is thinly spread on the shingle or sand, walk off some distance with your empty bags and start filling them there, working your way back the way you came. You don’t want to find yourself lugging an increasingly bulging and heavy bag in the wrong direction from your car. (I dream about fitting panniers to the dogs’ backs, like those creels that Irish donkeys used to wear. I don’t think the dogs would find that as amusing as I do.)
A word of advice: don’t harvest seaweed that is growing on rocks — you need a licence for that, and a good reason for doing it. Only pick the stuff you find washed up on the beach. And, of course, be careful about disturbing wildlife, and trampling all over a fragile ecosystem.
I can’t end this post without mentioning seaweed baths. Taking a seaweed bath is one of those things you should try at least once in your life. I’ve had several, at various places in Ireland. The best are in Sligo, right next to the sea, where you can hear the waves as you lie entwined in algae. One of these businesses is at Strandhill, and the owner’s father grows champion vegetables on his organic farm. Isn’t that nice? You can lie in a seaweed bath and dream of giant leeks.
September 27, 2011 § 11 Comments
A couple of days ago I deposited a fine basket of freshly-harvested tomatoes on the kitchen table. “I think I’ll photograph those,” I thought, and wandered off to get my camera in a languid Sunday-morning kind of way. When I returned half an hour later the tomatoes were gone, and my husband — all business and efficiency — was sealing the lid on a mammoth container of gazpacho, and popping it into the fridge.
So, I was going to write about tomato-growing here, and this year’s favourite varieties (‘Dzintare Lasite’ and ‘Black Cherry’). But now I think we need to talk about gazpacho.
Cold tomato soup. The idea is deeply unappetising, especially if you’ve been brought up on warm tomato soup — as many of us have. But, gazpacho, let me tell you, is a delightful thing. It tastes zingy and refreshing, with all the flavours and aromas of summer, but it fills you up in the most comforting way, like a winter stew. Although it is classic Spanish fare, its origins are Arabic, and its name means “soaked bread” (bread is the ingredient that makes it so filling). It is an ancient dish, and has traditionally filled the bellies of people across the Mediterranean. Hadrian’s Roman army had gazpacho among their rations.
The best recipe I know — and the only one we use in the house — is from Rena Salaman’s Mediterranean Vegetable Cookery, which is no longer in print. It was published in 1987 by Collins. (A year later, it was one of the first presents I gave the man who would become my husband — and who would later purée my tomato photography project into gazpacho.) I hope that Rena Salaman does not mind my repeating her instructions here. All her recipes work, and need no adjusting. They are perfect, straight off the page. (Because we’re a little lazy, we don’t peel the tomatoes. We often use quite a few yellow ones, so the soup is paler and less acidic than if made with red ones. We also add chilli.)
There is talk of an Indian summer in the UK and Ireland, and gazpacho is exactly the kind of food for those last-blast sunny days.
Rena Salaman’s Gazpacho (serves 4–6)
675g (1.5 lb) sweet, ripe tomatoes, peeled, deseeded and chopped
Piece of cucumber, 9cm (3in) long, peeled and chopped
2 cloves garlic, peeled and crushed
1 large sweet pepper, green or red, cored, deseeded and coarsely chopped
110g (4oz) crustless bread soaked in water and squeezed
Salt and freshly ground black pepper
425ml (15fl oz) cold water
5 tablespoons olive oil
2 tablespoons white wine vinegar
Mix the tomatoes, cucumber, garlic, sweet pepper and bread with half the water in a food processor or liquidiser, and liquidise in batches. With the machine still running, slowly add the olive oil and vinegar. Taste and adjust the seasoning, and empty the soup into a large bowl. Slowly add the remaining water, stirring until it has all been incorporated. Cover and chill for 1–2 hours.