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Share In Celebration Of Seasonality

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In Celebration of Seasonality

Cooked Scapes
Cooked Scapes

In the northern hemisphere the summer solstice, also known as midsummer is usually marked on the 21st June. Celebrated for centuries as the middle of summer, that moment in the year when the path of the sun in the sky is farthest north, bringing with it the longest period of daylight.

With it also come all sorts of traditions, many of which focus on nature and ensuring a successful harvest. Many of these customs still persist today, such as lighting bonfires, sharing food and gathering around a flower-festooned maypole to sing and dance. Eating seasonally is intrinsically linked with these events. In days past they saw out the season passed and ushered in the new, with hopes of a bountiful harvest to see them through the summer and allow preserving for over the winter. Food supplies have changed since these times and supply is rarely an issue now in the western world however many have returned to eating seasonally and here at Ardkeen Quality Food Store we encourage and support that ethos. Seasonality is also about enjoyment not abstinence and whenever a particular ingredient goes out of season, you can guarantee that another delicious food comes back in.

The first of the much anticipated summer season produce such as new potatoes and strawberries were traditionally eaten at the Solstice celebration. There is therefor, a lovely synergy in this week’s Thursday Tasting at 3 at AQFS in that it falls on our summer solstice, 21st June and yes… we are tasting the very first of our locally grown new potatoes from Nicky Keoghs fertile fields in Wexford.

Like much of the fruit and vegetables this year, the weather has kept us waiting and has meant that the new potatoes are about three weeks later than usual. But as is often said, what is rare is beautiful and on this occasion I will add that what is rare and late is even more beautiful.

With the first of our new potatoes, we will also be tasting this seasons garlic scapes. Specialising in Irish Garlic, scapes and asparagus, the good folk at Drummond House farm in the village of Baltray in Louth, are providing truly beautiful and much sought after produce to restaurants and a small number of retail outlets and we have them! Harvested about three weeks before the garlic itself, scapes make for sumptuous dishes. Only available for a short period each year they can be made into wonderful pesto, hummus, and salads or blanched in olive oil sea salt, black pepper and grilled for 2 minutes allowing the flavours to sweeten and mellow. Perfect for summer dining.

So expect much oohing and ahhing on Thursday when the new spuds hit the floor, Tinnock’s Homemade Butter at the ready and Oriel Irish Mineral Sea Salt crumbling between your fingers, delivering a powerful yet smooth saltiness to those skins. Trying scapes for the first time is a taste and sensory treat so don’t miss it. Your summer may be about to change.

See you from 3

Julie

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