Turf cutting with my father Part 1
By Trevor Johnston
As I look back;
I see him still.
Paring away the turf bank
Brandishing the broad spade
A young bronzed- back
Cuchulainn parrying the sod.
He carved his way through the heather
As he filleted the bog.
Young offspring cavorted
Through the hoary mounds
In joyful abandon.
Their toils would come later.
His wife moved in his wake,
Discarding the tufty top turves
To the bog hole
Where they formed a sure platform
For later work.
At last the work was over
And he stood back to rest
And admire the labour.
A big black kettle gurgled
In its nest of black turf
Bubbling and boiling
The hens eggs placed within.
His wife rolled the eggs
In the rushen straw to cool.
And the kettle returned to the boil
With a different mission.
Soon we would sup
Strong black tea,
Sweetened with white sugar
Moistened with cows milk
From a Lucozade
Bottle.
It was a feast.
Strong tea, cold hard boiled eggs and buttered
Slabs of bread.
Soon the right footed
Turf spade, freshly sharpened
Would be unfolded.
He spat on his hands
A ceremonial suture
Of the spittle to the spade
As he returned to the toil.
There’s nothing better than a well-stocked spice drawer. No matter what type of cuisine you’re craving for dinner, the right combination of spices will always leave you feeling satisfied. Do you enjoy Mexican flavours? Try a mixture of ground cumin, ground chilli and oregano. A Thai curry or stir fry? You can keep dried lemongrqass and Kaffir lime leaves in your spice drawer (I found mine at my local Dunnes). A mix of Ras al Hanout and cinnamon will provide nice Moroccan flavours and for an Indian-inspired curry, try cumin seeds (not ground), mustard seeds, cardamom pods, chilli powder and turmeric. Spices have a fairly long shelf life, making them the perfect flavour investment.
with Dr Catherine Keena, Teagasc countryside management specialist
Look out for Greater stitchwort along the base of hedges, clambering over other vegetation to give a stunning display. Each snow-white star-like flower has five large petals with a deep division giving the appearance of ten petals. The long graceful stems have long grass-like leaves with tiny shark-like teeth helping the plant to climb . The name comes from its use in folk medicine to cure stitches or pains. Bees, butterflies, moths, flies and beetles use it for pollen and nectar. This starry display characteristic of old hedges is part of our native Irish biodiversity.
We were learning about farming in hectares but in Jersey we’re lucky to have a field that is over two acres
Becky Houzé.
One girl and her calves: Rose Farrell from Co Wexford checking in on her calves. \ Teresa Farrell
Read more
Welcome to a week in the country: dandelions, loose strings and agri fashion
A week in the country: rural rhymes, chef's tip, lambing time and lady’s smock
Turf cutting with my father Part 1
By Trevor Johnston
As I look back;
I see him still.
Paring away the turf bank
Brandishing the broad spade
A young bronzed- back
Cuchulainn parrying the sod.
He carved his way through the heather
As he filleted the bog.
Young offspring cavorted
Through the hoary mounds
In joyful abandon.
Their toils would come later.
His wife moved in his wake,
Discarding the tufty top turves
To the bog hole
Where they formed a sure platform
For later work.
At last the work was over
And he stood back to rest
And admire the labour.
A big black kettle gurgled
In its nest of black turf
Bubbling and boiling
The hens eggs placed within.
His wife rolled the eggs
In the rushen straw to cool.
And the kettle returned to the boil
With a different mission.
Soon we would sup
Strong black tea,
Sweetened with white sugar
Moistened with cows milk
From a Lucozade
Bottle.
It was a feast.
Strong tea, cold hard boiled eggs and buttered
Slabs of bread.
Soon the right footed
Turf spade, freshly sharpened
Would be unfolded.
He spat on his hands
A ceremonial suture
Of the spittle to the spade
As he returned to the toil.
There’s nothing better than a well-stocked spice drawer. No matter what type of cuisine you’re craving for dinner, the right combination of spices will always leave you feeling satisfied. Do you enjoy Mexican flavours? Try a mixture of ground cumin, ground chilli and oregano. A Thai curry or stir fry? You can keep dried lemongrqass and Kaffir lime leaves in your spice drawer (I found mine at my local Dunnes). A mix of Ras al Hanout and cinnamon will provide nice Moroccan flavours and for an Indian-inspired curry, try cumin seeds (not ground), mustard seeds, cardamom pods, chilli powder and turmeric. Spices have a fairly long shelf life, making them the perfect flavour investment.
with Dr Catherine Keena, Teagasc countryside management specialist
Look out for Greater stitchwort along the base of hedges, clambering over other vegetation to give a stunning display. Each snow-white star-like flower has five large petals with a deep division giving the appearance of ten petals. The long graceful stems have long grass-like leaves with tiny shark-like teeth helping the plant to climb . The name comes from its use in folk medicine to cure stitches or pains. Bees, butterflies, moths, flies and beetles use it for pollen and nectar. This starry display characteristic of old hedges is part of our native Irish biodiversity.
We were learning about farming in hectares but in Jersey we’re lucky to have a field that is over two acres
Becky Houzé.
One girl and her calves: Rose Farrell from Co Wexford checking in on her calves. \ Teresa Farrell
Read more
Welcome to a week in the country: dandelions, loose strings and agri fashion
A week in the country: rural rhymes, chef's tip, lambing time and lady’s smock
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