Market day in Kinvara - more freshly brewed coffee than Guinness drunk nowadays
By: Mary Bermingham | Published Friday, December 21, 2012, 11:08 AM | Updated Friday, December 21, 2012, 11:08 AM
Kinvara was traditionally a market town. On the borders of Clare and
Galway and accessible from the sea it was a natural meeting point. Cattle and sheep were traded and vegetables and eggs brought from local farms to sell. Turf was brought in by sail boat from
Connemara in the famous
Galway hookers and much Guinness was drunk in the ten pubs.
The market now opens on Fridays between 10 and 2 behind
Johnston’s hall on the main street. A covered area for coffee and teas, live traditional music and a walled garden contribute to the family atmosphere. There was great excitement last week as amongst the hens for sale were ‘giant bunny babies.’ The babies were the size of a fully grown rabbit! Although under great pressure we managed to leave without a giant bunny baby but with a pot of Catriona’s delicious tabouleh, some of Annie’s freshly pulled carrots and some excellent value fresh hake and sea bass fillets. You can also buy delicious lobster and
Dublin bay prawns, a great selection of breads and baked goods, and every sort of fresh fruit and vegetable.
This week a new sweet shop opened in the village. It sells old fashioned sweets like lemon bon bons and home made chocolates. The traditional shop front is painted a pretty duck egg green and inside the owner has built a lovely wooden display dresser and hung old fashioned wall paper. It is an asset to the village and its reputation is spreading like wildfire through the playgrounds and summer camps, drawing much needed footfall to the village. Geraldine Blackwell, another local organic farmer, moved from there to a larger premises with her shop, ‘Ger’s Place’ The shop front design of buttons might give away what she sells and she also runs the popular and expanding ‘stitch and bitch’ knitting mornings. Another new venture this year is ‘DIY pursuits’ which is doing a good trade selling and renting bicycles. Cycling has become another recession hobby with a recent 60 and 120 k organised cycle drawing over 1000 participants up the Corker hill and around the Burren. Other shops on the main street have had a fresh coat of paint and this seems to be generating a slight spread of optimism.
I wont be posting for the next two weeks as we are going on holiday. We will know on our return if planning permission for the nature centre has been granted.
4 Comments
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Switch to the desktop site to post a comment.McNamara31 | Jul 18, 2011, 07:59 PM EDT
Love this piece. My mom's family came from a little village right outside of Kinvara so it's always nice to see a story about the town and it's wonderful market.
jamieLM | Jul 12, 2011, 09:42 PM EDT
Thank you, Mary, for sharing your recipe. It sounds delicious and I'm certainly going to try it! The term "salad" reminds me of my 1st trip to Ireland with friends when I was 22. On a tight schedule, our bus driver asked us to order sandwiches that we could eat on the bus. Just glancing at the menu board, I ordered an "egg salad." I was shocked to be handed a lettuce salad with a hard-boiled egg on top. I was told that I should have ordered an "egg mayo." In the U.S., ordering "ham, chicken, or egg salad" means a sandwich with one of those fillings. Now that I think of it, it really doesn't make sense to use the term "salad" when referring to sandwiches. Btw: my husband's great-great grandparents emigrated from Ireland and their surname was "Birmingham." We've seen the Irish surname spelled with the "e" like yours and have wondered if there are also those with that surname in Ireland who have the "i" spelling. So many surnames have been "Americanized." Thanks again for taking the time to print out the recipe - I greatly appreciate it. As an RN in the NICU and the mother of young children, I know how valuable time is. You and Mr. Cormac MacConnell are my 2 favorite writers on IC. Jamie
marybermingham | Jul 12, 2011, 04:14 PM EDT
Thanks jamie, I am so glad you enjoy the pieces. I found the recipe for Tabouleh, it was yummy; Ingredients: •2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded) •2 tablespoons of fresh mint, chopped •I medium onion, finely chopped •6 medium tomatoes, diced •1 tablespoon salt •1/2 teaspoon black pepper •1/2 cup bulghur, medium grade •6 tablespoons lemon juice •6 tablespoons extra virgin olive oil •Romaine lettuce or grape leaves to line serving bowl (optional) Preparation: Soak bulghur in cold water for 1 1/2 to 2 hours until soft. Squeeze out excess water from bulghur using hands or paper towel. Combine all ingredients, except for salt, pepper, lemon juice, and olive oil. Line serving bowl with grape leaves or romaine lettuce, and add salad. Sprinkle olive oil, lemon juice, salt and pepper on top. Serve immediately or chill in refrigerator for 2 hours before serving.
jamieLM | Jul 12, 2011, 10:13 AM EDT
I always enjoy reading your columns. The tabouleh sounds interesting. I can't quite imagine how it looks and tastes, since most salads in America are lettuce-based. It must be a very healthy salad. I love Irish tea and always bring some home with me whenever I visit Ireland. "Have a good vacation," as we Americans would say. I look forward to reading your column when you return.