Plenitude Fermented Food

24/01/2020

Back at the Green Door Market this Sat 25 Jan with my ferments, joining the other plant based stalls. Come along and taste the new batch pear and fennel made with parsley root and find out more about my upcoming workshop in DIY home veg fermenting at the market.

26/10/2019

Always nice when someone likes my sauerkraut on the stall at H2G,
but when a young Polish lass can’t wait to get home to tuck into a jar, feels like a job well done!

25/10/2019

Delighted to partner with Sheridan’s Cheesemongers, Kells

Hosting my workshop in food fermenting Sat 9 Nov 3pm - 6pm

I’ll be serving a menu of fermented foods, paired with the Saturday market produce

Places still available !

10/03/2019

Places available on Plenitude’s food fermenting workshop at Pender’s Yard Market on Saturday March 23, 3-6pm.

Who knows maybe it will kick start a little community of fermenistas ... joining the other subsets of the Stoneybatter community ... Lilliput and Bi Urban

08/03/2019

WDY: Why Don’t You come on down to Stoneybatter town for Plenitude’s stall at Pender’s Yard Market tomorrow 10am - 3pm. At home in this neck of the woods with the local street traders. Where else could you sample a little sauerkraut and tip around the corner to pluck a guitar string!

06/03/2019

Had been wondering what fermented element I could add to my daily smoothie mix that changes according to what I’ve got. Enjoying the citrus flavour of the sea buckthorn berries that I was gifted by a friend.

And then the beet kvass (fermented beetroot drink) I’ve been brewing, spoke to me ... so now my smoothie has a probiotic and an earthy, tangy flavour, with an added compliment of many nutrients, especially known for benefiting those of us who are into building up sports stamina.

And what’s more, the long shelf life of beet kvass means you can have it to hand long after the beetroot season is over.

This tip and more available at my upcoming fermented food workshop at Stoneybatter Farmers Market, Pender’s Yard, March 23!

05/03/2019

Always on the lookout for ways to tweak my favourite dishes, especially when it’s as simple as adding a different fermented element to the mix! Got hooked on having my Trad Kraut (red cabbage, juniper berry, caraway seed) with a warm salad of poached egg, sautéed daikon, kohl rabi, samphir, fresh dill on toasted rye sourdough with my Kale Miso Pesto. When I thought it couldn’t get any better, I gave the salad a different twist uising my Sea Kelp and Carrot Kraut instead, and hey, a whole new eating experience. Kraut Rocks, people!

15/01/2019

Great to see this project coming to fruition.

It’s here: harvest 2018 malted barley. Variety: Wylanda. Grown by Alan Mooney, Trevor Harris and John McDonnell. Minch Malt

11/01/2019

Delighted to be in the company of Dublin’s finest food vendors at Stoneybatter Pender’s Yard this Saturday. Will have a full compliment of sauerkrauts to taste, kickstarting your probiotic diet: juniper and caraway seed, pear and fennel, apple and beetroot, sea kelp and carrot, kale and garlic.

15/11/2018

Really happy to be working with my brother John Shalvanstown Organic Farm who is growing cabbage for me to ferment.
Who knows, maybe the cabbage will take over from the spud and help us write a new story about farming this dear land of ours.
We're taking inspiration from our grandfather's vision, working Shalvanstown farm in the 1930's. This is a photo taken by him in 1931 ... what a merry gang of hay makers, family and friends mucking in. And this is one of me with my jars of fermented cabbage of a Saturday at Sheridans Cheesemongers

22/10/2018

Best pop up stall ever ... my ferments were very much at home ... upstairs lounge Stags Head Dublin Slow Food Ireland Thank you to Bill, Dee and Emma for hosting