If you’re in the Mallow area next week, we’re hosting a week of Conversations on a Farmers’ Market in URRU at 11am each morning. Several of the producers from the Mallow Farmers’ Market are going to be talking about how they make their wares – smoked fish and cheese, salad leaves and organic vegetables – and yours truly will also be participating next Wednesday morning (16 July), talking about sourdough bread and how to make your own starter, with my Ballymaloe one as an active example! There’s more information below, along with links to a couple of sites that also have information on the Conversations.
Conversations on a Farmers’ MarketFrom Monday 14th July, URRU Culinary Store will host a week of Conversations on a Farmers’ Market with participants from the bi-monthly Mallow Farmers’ Market. Listen to Gudrun Shinnick from Fermoy Natural Cheese Company talk about making her fantastic local cheeses and Gairdín Eden’s Maurice Grinsell on growing year-round top-quality salad leaves. Old Millbank Smokehouse’s Geraldine Bass’ explains how to smoke fish at home, Patrick Franke describes the process of organic conversion and growing your own vegetables, and Bibliocook/URRU staff member Caroline Hennessy demonstrates how to capture the natural yeasts in the air to make a unique sourdough starter.The conversations will take place in the café of URRU Culinary Store each morning at 11am, from Monday 14th July to Friday 18 July and all are welcome. There will be no charge for these community events.Monday 14th July at 11amGeraldine Bass of Old Millbank Smokehouse: Smokin’! Preserving with smoke (TBC)Tuesday 15th July at 11amGudrun Shinnick of Fermoy Natural Cheese: Just Say CheeseWednesday 16th July at 11amCaroline Hennessy of Bibliocook.com/URRU: Use Your Loaf – How to make sourdough breadThursday 17th July at 11amMaurice Grinsell of Gairdín Eden: How to grow (probably) the best salad leaves in the worldFriday 18th July at 11amPatrick Frankel: How does your garden grow…organically?The next two Mallow Farmers’ Markets will take place on Saturdays 12 and 26th July in the courtyard in front of URRU Culinary Store.