This week we start off with a few lines from Seamus Heaney’s poem, Blackberry-Picking. Then we have a fantastic blackberry recipe which was shared by Janice at Nourished by Nature for using up all those tasty berries we see along the hedgerows.
Finally we hear from Mary at Rowan Wellness and Gardens on a Kombucha and Canning workshop this weekend, 23rd September. We hope you enjoy. Firstly here’s an excerpt from the late great Heaney.

“Late August, given heavy rain and sun
For a full week, the blackberries would ripen.
At first, just one, a glossy purple clot
Among others, red, green, hard as a knot….”

A Balsamic Blackberry Glaze

Here’s a great recipe for a Balsamic Blackberry Glaze created by Janice who runs http://www.nourishedbynature.uk As an added bonus you can use the leftover blackberry pulp to make a tart blackberry jam. Anyway for the Glaze you need:

1 cup of brambles
1 cup of balsamic vinegar
1/4 cup maple syrup or honey
Sprig of lemon balm or a couple of bay leaves
“Add the ingredients to a small pot, mash the berries and then simmer for around 30 mins or so until reduced by about half. When it coats the back of a spoon then it’s ready! Pour it through a sieve, over a bowl and squash it through to extract all the lovely liquid! Pour the glaze into a sterilised glass bottle or into a plastic squeezy bottle, then transfer the leftover pulp into a covered container and store both in the fridge! Drizzle the glaze over everything, strawberries, salads, soups, it’s truly delicious! Enjoy the jam on sourdough, scones, crackers or have with a cheeseboard!” If you liked this recipe please check out Janice’s website (listed above) for more ideas!

Kombucha and Canning for Healthy Living

Next, Mary from Rowan Wellness and Gardens will share details on her upcoming workshop.

“In our Create Our Own, series, here at Rowan Wellness & Gardens, we are all about exploring and embracing healthy, home-based and low-cost methods of living well and more sustainably.

Our latest Saturday Weekend Workshop is two-fold; firstly introducing us to preserving foods using water-bath canning techniques and secondly, producing our own low-cost gut-supporting Kombucha. Connie Whelan, a seasoned canner and kombucha maker, will be facilitating both aspects of the workshop.

Water-bath canning works by placing cooked foods in heat-sterilised containers, sealing the lids and placing the glass jars in a hot water bath to create an air-tight vacuum. When done correctly, it is a highly effective method of preserving our chosen healthy seasonal food, for long periods of time. You may have heard about Kombucha or Booch, and its benefits for good gut-health. It is widely regarded as a refreshing, cleansing and healthy alternative to other highly processed sugar-loaded drinks on the market. But it still remains mysterious to many, as to how to produce it and why it is so beneficial for the gut.

Connie, will introduce us to its origins, benefits and to the alien-like SCOBY- Symbiotic Culture Of Bacteria & Yeast – (aka, the mother or starter!) and she will demonstrate how to make a variety of flavored Kombuchas. The commercially available Kombucha is expensive and not, it is believed, as impactful as the home brew. Delicious seasonal plant-based lunch and refreshments will be included and the craic is always good. Don’t miss out! Spaces are limited and these events book out quickly. All inclusive fee is €40 for the day. And we hope to offer you a little alien to bring home with you. For enquiries and booking, please contact Mary on 0872330836 or DM Rowan Wellness & Gardens. Eircode for venue; A81ER82