Caitríona Redmond: How to fill the ‘hungry gap’ with local food

Climate positive dining means eating with the seasons and Irish produce has a lot to offer

There’s a wide range of vegetables available right now, with rhubarb on the horizon too. According to Bord Bia there’s kale, celeriac, beetroot, mushrooms, parsnip, lettuce, leeks, cauliflower, carrot, cabbage and brussels sprouts. File picture: Dan Linehan

For many years now I’ve been growing my own food at a plot that’s just 10 metres x 20 metres and is close to my home.

The allotment has evolved in time from a space that I used to contain toddlers to prevent them running after the pigs, to a lush habitat that houses hedgehogs and feeds my family. Nowadays it’s less about containing the children and more about meeting their insatiable appetites.