Fresh and Fruity
Two generations are involved in the day-to-day farming and lots of local children get employment picking fruit during the summer season. They grow a delicious range of vegetables and fruit. Currently, we can feast on strawberries and raspberries, loganberries, tayberries, boysenberries, and jostaberries. It’s such a joy to be able to buy direct from the farm, knowing the fruit has been picked just a few hours earlier rather than flown half-way round the world using up precious energy and arriving several days, and sometimes weeks, later.
When buying fruit, note the variety, as some are better than others. Cambridge Favourite, Elsanta and Rapella are good strawberry varieties. For raspberries we love Malling Jewel but there are others also.
Loganberries are exquisite fruit, larger than a raspberry and solid in the centre like a blackberry. They should be perfumed and dark when harvested. Like all soft fruit, they are delicious eaten with cream, but also make a delectable pie and the most delicious jam.
Tayberries, a cross between a raspberry and loganberry, also make a divine jam and being slightly bitter are perfect with meringue or folded into a plump roulade.
Blackcurrants, whitecurrants and redcurrants are also in season now. They, too, make wonderful fools, fruit salads, summer pudding and, of course, preserves. The season is short so seek out the Irish soft fruit and feast while you can.
John Howard at Sunnyside Farm in Rathcormac, Co Cork (phone 025-36253), sells a great selection of fruit from his farm shop. It’s open from 9am to 6pm, seven days a week, during June, July and August. He sells strawberries, red and golden raspberries, loganberries, tayberries, blackberries, green and red gooseberries, blueberries and red, black and white currants. John also has frozen fruit available all year.
Look out for fresh local produce in Country Markets and Farmers Markets (which take place on Saturdays unless stated otherwise). Good sources for fresh Irish produce in Dublin include Temple Bar Market; Dublin Food Co-op, Pearse Street; Cow’s Lane Market and Blackberry Fair, Lr Rathmines Road (Saturday and Sunday).
There are good markets at the Coal Quay off Patrick Street in Cork; in Galway at the Collegiate Church of St Nicholas; at Limerick Milk Market; and in Macroom, Co Cork, (Thursdays).
In Kerry, there’s a market in Kenmare on Wednesdays and Fridays; in The Square, Tralee (Fridays), and in Sneem.
Farmer Direct in New Ross Co Wexford, sells a wide variety of local produce, and roadside stalls sell strawberries and other seasonal produce right throughout Wexford County. In Wicklow, head for the Brook Lodge Inn Market at Macreddin (Sunday); or visit Marc Michel of Kilpedder, where he runs a farm shop on Thursdays, Fridays and Saturdays.
In north Cork there is Ballymaquirke Fruit Farm at Banteer (029-556058); the Curry Family at Cregg Castle, Fermoy (025-31475); Rathcooney Farms, Glanmire (021-4821067); Cecil Poole near Carrigaline (021-4372575); Westendarps at Riverstick (021-477 1472) offer pick-your-own and also sell from the farm.
Tim Yorke near Lismore (058-54860) sells produce at Midleton Farmers Market, and Nicola Dorman, Cappoquin (058-52076) sells by order from the farm and at Clonakilty Farmers Market.
Jostaberries grow easily and crop well in our climate. A cross between blackcurrants and gooseberries, they’re sometimes called Worcesterberries.
Serves 8-12
Pastry:
8 ozs (225g) butter
2 ozs (55g) caster sugar
2 eggs, preferably free range
12 ozs (340g) unbleached
white flour
Filling:
1-1½lbs (450-675g) Jostaberries (Loganberries)
5 ozs (140g) sugar
Caster sugar for sprinkling
Softly whipped cream
Barbados sugar
Tin, 7 inches (18cm) x 12 inches (30.5cm) x 1 inch (2.5cm) deep
Preheat the oven to 180°C/regulo 4. First make the pastry.
Cream the butter and sugar together by hand or in a food mixer (no need to over-cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least an hour, otherwise it is difficult to handle.
To make the tart: if using jostaberries, you will need to top and tail them first. Roll out the pastry 1/8 inch (3mm) thick approx, and use about two-thirds to line a suitable tin. Fill with fruit, sprinkle with sugar.
Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven until the fruit is tender, approx 45 minutes to 1 hour.
When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar.
