Tuesday, August 20, 2024
Tuesday, August 20, 2024
Duration:
Presenter:
Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.
Join us for an intensive, hands-on day of how and why saving seed is important.
Led by internationally renowned seed saver Madeline McKeever of Brown Envelope Seeds, the course will be delivered across a number of great locations - the Farm Classroom at the Ballymaloe Cookery School, our main glasshouse and the vegetable, fruit and wild flower fields where a wide variety of vegetables, fruit and herbs are grown organically each season. Madeline will lead a discussion in her inimitable style on seed security and sovereignty before demonstrating the practical instructions for saving seed of cereals, herbs and vegetables. Then it's your turn with Madeline and members of the farm and garden team on hand to answer any questions you might have. You'll also have a guided tour of the farm and gardens where we'll identify the different crops and plants going to seed.
Madeline McKeever grew up on a farm in Co Meath, studied botany in TCD, completing a MSc in vegetation history in 1984. After some time travelling, and a year long apprenticeship on an organic farm in Maine, she returned to Ireland in 1986 to farm in West Cork. The farm in Ardagh was managed as an organic dairy farm from 1987-1999, after which beef cattle and seeds became the main focus. In 2005 the business name Brown Envelope Seeds was registered, and half of the farm was planted in broad-leaved trees. Since then seed production has been the main activity on the farm. Brown Envelope Seeds are grown on the farm and by organic grower and seed saver, Jason Horner in Co Clare. All the seeds are Irish grown and certified organic.
The Aim of the course is to enable participants to save seeds of a wide variety of cereals, vegetables and herbs.
What You’ll Learn:
Course Elements:
Good to Know:
The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.
The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.
Others still take the course simply to maximize the pleasure they get from cooking at home.
Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.