Do you know the first name of the person who grows your food?
The Carlow County Council Environmental Network held a "meet your local producers" event in October at Tinryland Community Hub. The event gave locals the chance to sample the produce from growers, bakers and cheese makers across Carlow.
Tasters of cheese from Elizabeth Bradley of Carlow Farmhouse Cheese, Cormac Larkin of Borris Cheese, and Tom Burgess, who was awarded the World's Best Cheddar Award for his raw milk Mount Leinster, were available for locals.
Mikael Galvez, co-founder of Gaelic Fungi Farm, and organic grower Peter Lee make up a sandwich together for First Name Food credentials. The First Name Food initiative is an effort to promote local producers and their ingredients, so people get to know the first name of the person producing their food.
Molly Ayelesbury was emcee for the evening’s discussion about how local food supports a healthier planet and a resilient economy.
Mikael, who set up Gaelic Fungi Farms in Ballon with his partner Eilis after moving from California, said it was cool to be able to tell his family back home, “I know a cheese guy. Like, I know a cheese guy!” Guests on that night, 10 October, were invited to sample a sandwich arranged by chef Derek Oman, with bread from Seamus Jordan, of Plúr Mill and Bakery in Borris, cheese from Elizabeth Bradley or Tom Burgess; and fresh leaves from Peter Lee of Bird and Blossom farm in Knockullard. Organic farmers Niall Whelan and Alison Murphy’s Síle Farm & Nursery contributed the peppers, onions, herbs and pear.
Hub volunteers Mary Ryan and Mary Foley also served tea, coffee, and their own fresh baked scones and pies.
In conversation about the business of local produce, Tom Burgess noted we have the most fertile land in Europe and “mustn't be shy to put ourselves forwards”. He produced 20 tons of cheese this year and sells most of it through cheese mongers, with the exception of SuperValu in Tullow.
Other producers shared insights from their years of organic farming. Niall Whelan told the group that he started with strawberries and has already expanded to growing celery and cabbage. To remain organic, he must test his produce for 147 chemicals.
