I recently visited Pat Clarkes nursery in Donore county Kildare. After speaking with Pat on the phone i realized his farm is located adjacent to Mondello race track only a mile and a half from my house in Coill Dubh it always amazes me whats right on your door step and you know nothing about it. Any how i had been using micro herbs imported threw my veg supplier from koppert cress in Holland, a nice product but nothing compared to a product i can pick up on my way to work, freshly cut that morning by the guy who grows it and while I'm there i can sample new products and pass on any feed back i have that could be helpful. Is there a better way to deal with a supplier or a more Eco friendly way. Pat hand cuts his herbs and salads so the individual pieces are fantastic to use for presentation and the taste is incredible, micro bulls blood with a fantastic beetrooty zing, magenta, gold and red chard, fantastic aniseedy bronze dill, micro mizuna and dandelion leaves and my personal favourite a punchy micro celery leaf. As an added bonus to my visit which has turned into a weekly collection and short!! chat Pat showed me his small holding of rare breed Tamworth pigs with there fantastic red coats a truly fine animal raised with respect and the highest standards of husbandry. These super intelligent beasts regard you in a manner that makes you wonder how any one can raise pigs in concrete sheds so over crowded there is a daily royal rumble resulting in missing ears and frayed ears. Pat feeds his pigs with waste from the micro herbs, which i can tell you gave fantastic character to the meat which is lamb like in its dark hue unlike the pale anemic mass produced pork we are used to in this country the collar of pork i roasted on Paddy's day for lunch was sublime so much so i am planning on purchasing half a beast the next time Pat has one available. This meat eater is looking forward to many porky feasts in the coming months and some fantastic choice cuts of rare breed pork to use in the restaurant.
Saturday, March 28, 2009
PAT CLARKES MICRO HERBS & RARE BREED PORK
I recently visited Pat Clarkes nursery in Donore county Kildare. After speaking with Pat on the phone i realized his farm is located adjacent to Mondello race track only a mile and a half from my house in Coill Dubh it always amazes me whats right on your door step and you know nothing about it. Any how i had been using micro herbs imported threw my veg supplier from koppert cress in Holland, a nice product but nothing compared to a product i can pick up on my way to work, freshly cut that morning by the guy who grows it and while I'm there i can sample new products and pass on any feed back i have that could be helpful. Is there a better way to deal with a supplier or a more Eco friendly way. Pat hand cuts his herbs and salads so the individual pieces are fantastic to use for presentation and the taste is incredible, micro bulls blood with a fantastic beetrooty zing, magenta, gold and red chard, fantastic aniseedy bronze dill, micro mizuna and dandelion leaves and my personal favourite a punchy micro celery leaf. As an added bonus to my visit which has turned into a weekly collection and short!! chat Pat showed me his small holding of rare breed Tamworth pigs with there fantastic red coats a truly fine animal raised with respect and the highest standards of husbandry. These super intelligent beasts regard you in a manner that makes you wonder how any one can raise pigs in concrete sheds so over crowded there is a daily royal rumble resulting in missing ears and frayed ears. Pat feeds his pigs with waste from the micro herbs, which i can tell you gave fantastic character to the meat which is lamb like in its dark hue unlike the pale anemic mass produced pork we are used to in this country the collar of pork i roasted on Paddy's day for lunch was sublime so much so i am planning on purchasing half a beast the next time Pat has one available. This meat eater is looking forward to many porky feasts in the coming months and some fantastic choice cuts of rare breed pork to use in the restaurant.
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