It only seems like yesterday that I traveled to the Emerald Isle to visit family and now, find myself unpacking suitcases once again. Of course, no trip would be complete without bringing back some “things”… things that you don’t necessarily need but you have a knack of convincing yourself otherwise. Also, it’s a good time to showcase some of these kitchen treasures from my suitcase with the September In My Kitchen theme, hosted monthly by Celia from Fig Jam and Lime Cordial.
While in Ireland managed to visit the Taste of Cavan near my home town and visited stalls of some artisan producers. Lots of home-made jams, cakes, refreshing elderberry cordial, Irish honey, Corleggy cheese (did a cheese making day with them a few years back), cooking demonstrations and lots more. These wonderful homemade shrubs and preserve featured above are made at the Wild Irish Millhouse Farm. The wild blackberry shrub, elderberry shrub and dandelion flower preserve are made with foraged berries and flowers and really taste wonderful. You can mix these shrubs with oils for salad dressings, use in cocktails or pour them over a good quality ice cream. The last time I picked anything dandelion was to feed my rabbits, but they suggested I use this dandelion flower preserve with a mild soft goats cheese. Looking forward to using these lovely products and wished I could have brought back so much more. Continue reading “In My Kitchen September 2014”