Food & Drink, Travel

Two Squash Soup & Kilkenny Food Camp

October 28, 2012
Thanksgiving Cornbread from Ron Wise at Savour Kilkenny

Thanksgiving Cornbread from Ron Wise at Savour Kilkenny

Kilkenny is buzzing this week with the sixth year of the annual food extravaganza that is Savour Kilkenny currently taking place. There’s so much happening in the Marble City – from cooking demonstrations  competitions, foraging and markets, tasting, talks and tasty tweet ups – every year the programme looks better and better.

Unfortunately I’ve yet to spend time at more than the atmospheric weekend market or for the third year running, Food Camp, but maybe next year we’ll make it to one of the evening meals instead of watching them unfold on twitter from the comfort of the sofa.

Blight Resistant Potatoes

Blight Resistant Potatoes on the Parade

I’m a big fan of the Food Camp which I’ve written about before and would encourage anyone who hasn’t yet been to one to make a date for next year.

Food Camp is a place where anyone with an interest in food is encouraged to talk about it. This sharing of passion sends you home motivated, worried, excited and above all more informed about aspects of the food world than you were four hours previously (or seven if you’re there for the day). This year was no exception. It can be difficult to choose which topic you want to sit in on as three run at the same time, but I wasn’t disappointed listening to Sarah Baker share her passion for teaching children of all ages about where food comes from and how to cook it, William Despard of The Bretzel Bakery confused that parents would sooner buy fancy buns than decent bread or Natasha Czopar share her knowledge and enthusiasm for raw food.

Savour Kilkenny 2012

Savour Kilkenny 2012

The last topic of the morning that sent me home uncomfortable about our future however, was from journalist Suzanne Campbell when she talked about sky rocketing global food prices that haven’t quite filtered down to us but soon will do.

Make no mistake, next year we’ll see food prices rise higher and higher, and they won’t be coming down in the foreseeable future either so we’re going to have to get used to paying a lot more for our weekly shopping. The global weather conditions – including droughts in the US to the long wet summers in Ireland and the UK will impact heavily. With our weekly or monthly housekeeping already stretched (and that’s before the November budget) surely it makes more sense than ever for people to grow their own food? Anything we can do to help keep our food bills at manageable levels has to be good and I for one will be planning to sow and grow more for my family next year.

In the meantime, this year we’ve had lots of squash growing in the polytunnel so when thinking about what to cook for the Food Camp lunch, given the event that it was, choosing to take a seasonal recipe along to the pot luck lunch seemed obvious. Slight confession here in that I didn’t use one of the several large winter squash growing here as my children had pestered my to buy some bright orange pumpkins for carving and we didn’t grow any this year. I did however, add some courgettes to the saucepan giving this a slight twist on the usual pumpkin soup. This recipe could easily be spiced up with the addition of some chilli or even a touch of five spice for a Far Eastern twist.

Winter squash harvest

Winter squash harvest

Ingredients

Diced flesh from a medium pumpkin
Medium Courgette, diced
4 medium potatoes, diced
2 carrots, peeled and diced
1 onion, chopped
2 cloves garlic, chopped
1.5 ltrs vegetable stock
25g (1oz) butter
finely grated nutmeg
freshly ground salt & pepper
150ml milk

Carefully cut the top from the pumpkin and scoop out the contents. Place the empty pumpkin to one side. Discard the seeds (or clean and roast) and spread out the pumpkin flesh on a roasting tray. Bake in the oven at 175ºC for about an hour.

Once roasted, melt the butter and cook the onion gently for 5 minutes in a covered saucepan, without colouring.  Add the potato, roasted pumpkin, courgette, carrots and vegetable stock.  Cover, bring to the boil and simmer gently for about 20 mins until the vegetables are tender.  Cool a little, then purée in a liquidiser.  Return to a clean saucepan and stir in the milk, grated nutmeg and season to taste.

To serve, empty the hot soup into the empty pumpkin and grate a little more nutmeg onto the top.

Ron & Mona Wise

Ron & Mona Wise  aka “The Chef & I”

My Savour Kilkenny experience ended by spending a few hours on the parade with two of our three children. Here we munched on the tastiest free range chicken baps, supped on Badger & Dodo lattes and hot chocolate then enjoyed meeting up with twitter friends and listening to Ron and Mona Wise talk and demonstrate how to cook a thanksgiving dinner…. mmmmm is all I can say to that, Ron’s stuffed turkey was something else and what a finish to a lovely couple of days.

The festival runs until Monday, 29th so you still have time to catch some of the events there.  See the website for more details.

 

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