Welcome to our column here at DD where we’ll introduce you to Castle Grove Country House Hotel and share some of our passions.
Spring is nearly here! As daffodils and snowdrops are in full bloom on the grounds and throughout the parkland, it’s time to start preparing the Walled Garden and considering what seeds to plant this season.
The preparation begins by fertilizing the soil in the Walled Garden with organic horse manure which revitalises the soil and gets it ready for ploughing in the coming weeks. Additionally, we rotavate the soil inside the polytunnel and form seed beds that will soon be full of miniature plants.
The planting process begins with the earlier varieties of seeds being planted in trays under a lightweight fleece. This fleece doesn’t affect the growing plant but provides warmth from the harmful cold. When the seed has germinated and begun to grow, the plant-lings can be transferred from their trays into the fertilised seed beds.
The polytunnel is perfect for growing plants which originate in warmer countries. At Castle Grove, we grow a selection of salad leaves, tomatoes, cucumbers, chillies, peppers and strawberries. We also grow vegetables which prefer a warmer environment such as French climbing beans, courgettes, herbs and a small selection of edible flowers for plate garnish. Last year we had huge success with our Walled Garden crops. They inspired our Summer Cocktail menu, garnishes, and were used in many of our amuse bouche’s, and by the Chefs to create delicious inspired dishes!
Naturally, the Castle Grove Walled Garden has a vast selection of vegetables grown outside too. These include cabbage, cauliflower, broccoli, Cavelo Nero, leeks, onions, celery, carrots, turnip, parsnips, beetroot, radishes, Mange Tout, pumpkins and Winter squash, to name but a few.
The garden orchards provide a supply of delicious sweet strawberries, gooseberries, red currants, raspberries and rhubarb which are all located next to the original apple orchard which produces various apple varieties, plums and pears. These wonderful fruits can be tasted in our sweet dishes, savory sauces and perfect cocktail garnishes.
We know how important fresh vegetables are in our diet, and it is exciting to see the growing awareness of flavor and the nutritional value of fresh vegetables.
As passionate vegetable growers and guardians of this historic garden, we enjoy the process of developing the crops each year for the restaurant, trying new plants and continuing to develop our gardens. Stay tuned as we are planning to share the joys of the garden with some events featured with Donegal Food Coast.
In turn, we ask the Chefs to have an input on seed selection and to think about new and exciting vegetable dishes which we can create seasonally throughout the year.
Here’s a seasonal dish that the Chef has created below:
Braised winter leek and spinach with coconut and chickpeas
A very tasty dish that only takes 20 minutes from start to finish, all made in one pot and can be used as a side or a main course and serves 4-5
Ingredients:
1/2 leek split and roughly chopped
1 small onion finely chopped
4 cloves garlic chopped
1 tablespoon of fresh grated ginger
100g sundried tomatoes chopped
1 lemon zested and juiced
1/2 roasted red pepper
1 can of chickpeas
200g of fresh baby spinach
1 can coconut milk
1/2 chili
1 pinch of salt
Method:
Heat a saucepan on low heat add 2 teaspoons of olive oil and add the onion fry until translucent.
Add the garlic, ginger, sun dried tomatoes, chili, red pepper, lemon zest and leeks, continue to cook the mixture for about a further 3 minutes stirring frequently.
Add the chickpeas and turn up the heat and coat the chickpeas with the spice mixture.
Add in the spinach a handful at a time waiting for it to wilt a little before adding the next handful
Pour in the coconut milk and lemon juice turn the heat back down and allow to simmer for 10 minutes. adjust the seasoning to your liking and serve.
Serve this dish on its own as a great side dish or over some rice as a main
