Blas an Fhomhair – Nenagh’s Community Harvest Street Lunch, Sept 19th

On Sunday, 19 September, Blas an Fhomhair makes a welcome return to Kenyon Street, Nenagh.  In keeping with the tradition, our guest chef this year again is Hugo Arnold, well known writer and journalist with the Irish Times.

Blas an Fhomhair is a celebration of local organic foods for National Organic Week.  Speaking about this event, local businessman Peter Ward said “It is an ideal opportunity to remind people how accessible and affordable local organic food can be.”  Ward stated that the event is an important opportunity to demonstrate local community spirit.  The event has attracted in the region of 400 guests to Kenyon Street in the past.

This year’s theme is free range organic pork.  Two pigs have been specially reared for the event.  The rare breed pigs will be killed and processed by TJ Crowe at Dundrum.  TJ will be assisted by some famous Italian butchers from the Malagato Slow Food Presidia in Tuscany.  This Italian Falaschi family have been invited by Tipperary Slow Food to give us an insight into Italian organic pig processing.  TJ and his team will be assisted by Jack McCarthy of Kanturk and Nora Egan of Inch House, both award winning black pudding makers.

On Sunday local businesses have agreed to help prepare the food.  The Pantry Cafe will do their well known organic vegetables.  The Abbey Court will also assist with the vegetables.  Brocka on the Water will do all of the starters, with bread provided by Larkins of Garrykennedy and salad leaves from Sunny Meadow Organics in Portumna.  Nenagh’s Country Market will do the homemade desserts, along with Nenagh Farmers Market.  The Cloughjordan Community Farm and Cloughjordan Cookery School will also participate.  Mossfield Organic Cheese will feature in the meal also.

Well known local archaeologist Caimin O’Brien will lead a food history tour of Nenagh with the Ormond Historical Society.  The tour will leave Teach an Leinn at 2:00.  Caimin has a special interest in the food history of Nenagh and will provide some useful information on the glorious food history of the town.

The event is an all weather event with cover provided.  Patrons are advised to dress for the occasion.  Nenagh Ormond Brass Band will be special guests this year.  Tickets for a full meal are €15 per person and €40 for 2 adults and 2 children under 12.  Lunch will be served around 4:00.

The sponsors this year are Bord Bia, Shannon Development, Nenagh Chamber of Commerce, The Ormond Hotel, The Pantry, The Abbey Court and Country Choice.  Tickets are available at The Pantry, Nadur and Country Choice.

Organic Pig Preparation Workshop –  Saturday 18 September 3:30

As part of the successful Blas an Fhomhair Harvest festival celebrating National Organic Week, Tipperary Slow Food have organised a meet, greet and observe pig preparation workshop at the Crowe farm in Dundrum, South Tipperary.

Visitors will have a chance to meet some well known Italian master butchers from the Falaschi family from Tuscany.  Sergio Falaschi will share his expertise in preparing the local organic pig Italian style and host butcher TJ Crowe will share his information on his unique butchering style.  Nora Egan of Inch House Black Pudding and Jack McCarthy of Kanturk will make some of their famous puddings.  All of the meat will be cooked at the Country Choice kitchens in Nenagh for the Blas an Fhomhair harvest lunch on Sunday the 19^th.   Hugo Arnold of the Irish Times will lead a team of chefs including Maurice Keller and Enda Cooneely.  The cost of the workshop will be €20 per adult, not suitable for children – contact TJ Crowe for more details.