June and the forty shades of green

Hans and Gaby don’t think you have to walk from Cork to Larne with Johnny Cash to see the forty shades of green. Their Sligo Food Tours let you delve into the rich history of the Sligo Food scene. It is very green especially in June, when the countryside and our gardens often transform overnight.

Its the month when we harvest leaves from herbs and dry them for the Winter for herbal teas. It’s the month when we have our first green sauce on early potatoes dug in the polytunnel. It’s the perfect month for herbal kombucha and fresh mint flavoured kefirs.

Neantog Kitchen Garden School offers two courses in June: the Summer Foraging Workshop and our Home Preserving day. Gaby and Hans strongly feel that we all prepare ourselves for the abundance of produce in the garden at that time.

Wild Food Foraging – Summer Workshop at Neantog Kitchen Garden School on Saturday 15th June 2019 from 2-5pm.

Naturopath and herbalist Gaby Wieland will lead you on an educational and culinary walk at the Horseshoe in Ballintrillick in one of the most scenic areas in Co. Sligo. Under her expert guidance you will find, identify and collect many wild edible plants and learn about their many culinary uses and medicinal benefits. Back at Neantog Kitchen Garden School in Cliffony you will under Gaby’s tuition create a taster plate with exciting dishes using wild foods. Recipes will be supplied. Your walks along hedgerows and in the countryside will never be the same!

Home preserving – all methods in one day with Gaby and Hans Wieland, Saturday 29th June from 10am -4pm.

For those of us who grow our own vegetables, herbs and fruit, preserving and storing is an essential skill to make the most of the surplus of our harvest. Choosing the best preserving method should be guided by the aim to keep the nutritional value of our garden produce. Bottling and more recently freezing are the two industrial methods of preserving food that have nearly wiped out all traditional methods.

You will learn all methods in one day with hands-on experience, tastings and recipes. From storing, drying, fermenting to sterilizing, freezing and the new funky hot-fill-ins. All equipment will be shown, and you will take your own sauerkraut home. We will also make a vegetable stock and jam without sugar.

For more news and ventures visit Sligo Food Tours.
Courses: http://www.neantog.com/



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