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Sat 10 Oct 2009Hold On To What We've Got
GREEN THINKING:IN THE LEAD-UP to the recent Dingle Peninsula Food and Wine Festival, local farmer Colm Murphy pulled up beside me in his ageing black pick-up and produced a few ears of corn from the back. He wanted to know if I thought the corn was good enough to sell at the festival market, so I duly took them home and cooked them (husk and halve, steam for 20 minutes, slather with Irish butter. Cost, excluding the butter: an Americano coffee from our shop, given in thanks). writes KIERAN MURPHY
Not only was the corn good, it was so good that time slowed down for a glorious, butter- dripping-down-my-fingers moment of sheer satisfaction. This food was local, fresh, and so bursting with flavour that all seemed right with the world.
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