A celebration of delicious home produced slow food with a fascinating programme of informal talks and workshops all connecting back to the land and food production, including hot horse shoeing, organic gardening, bread making and much more.
A celebration of delicious home produced slow food with a fascinating programme of informal talks and workshops all connecting back to the land and food production, including hot horse shoeing, organic gardening, bread making and much more.
Sunday 21 August 2011
Venue: Rigneys Farm B&B
Time: 12.30 noon to 5pm
Programme of events on the day includes:
• Traditional hot horse shoeing by masters farriers, Sam and Rurai Brennan
• Bee keeping talk and demo with a glass observation hive
• Reaping, binding, trashing and bailing of oats
• Planting of winter kale by donkey and seed barrow
• Winnowing by Mike and Mary Downes
• Organic Gardening talk and demo from the poly tunnel by Manna Organics
• Bread making in Caroline’s Kitchen (twice)
• Informal talk on pig and poultry keeping (free range)
• Mushroom growing demonstration, ceps and shitake
Home produced food available on the day:
• Young wild boar roasted over aged beech wood, served in a bap with home grown salad leaves and locally made chutney.
• Dry cured rare breed ham, served with rocket and honey dressing from our bees.
• Curraghchase free range sausages cooked over charcoal and served in a bun with salad, onion, and chutney,
• Curraghchase Shorthorn beef burgers, roasted over charcoal and served in a bap with salad, onion and relish.
• Freshly brewed tea and coffee and locally produced apple juice.
There will also be a booklet for sale at the gate, written and compiled by Caroline Rigney which will be sold in aid of suicide awareness ( permit pending)
CONTACT CAROLINE 087 2834754 OR,JOE 087 2599168
Rigneys Farmhouse
T: +353 87 2834754
E: info@rigneysfarm.com
Source: College News
