summer begins 
As the country begins to emerge from yet another lockdown, so do the plants in the wild, gorse is dying back, while hawthorn, and elderflower and rowan take its place amongst other perennials, the hedgerow now a bloom of white flowers and the fragrant elderflower will undoubtedly brighten up the roadsides of rural Ireland, as always if your are picking roadside try find the quiet unused roads where traffic fumes will be minimised. 
while all this is happening at eye level and above, the herbs of the undergrowth, are battling for space and sunlight, including cleavers, (robin run the hedge/sticky willy), herb Robert, daisies, sorrel, different varieties of cress, depending of the ground type different plants will thrive, many of which are edible, some pleasant some not so pleasant.Ive always found nature of a great place to be to pass time, think about things clear your head, and explore whats close to you, I think people forget that sometimes that the hustle and bustle of life can be overwhelming and the return to what I can only expect to be mayhem, even the crowds around towns, shopping milling around talking chatting while its great to see some semblance of what we knew of normality returning I know it will be extremely busy in kitchens and food outlets across the country, and not just our beautiful county, I just hope that people will remember that there is more to life than the mayhem that will be the summer season.
I know myself I will be once again making an elderflower cordial, using both lemon and lime separately, this elderflower and lime drink made an epic keifer, as well as a stunning addition to  gin and tonic. 
while picking flowers please bear in mind that the more flowers you pick the less elderberries you will have later in the year, while I keep an eye on the trees and the flowers Im also watching the world go n=by in a stream the runs through the forestry, its nothing spectacular its just a gargling, bubbling stream that splashes out, over stones and rocks, dousing herbs and mosses at random.
As always stay safe and you can follow my journey in the forest @chefpaulc on social media platforms    

Woodland herbs,
Starting with wood sorrel, this shamrock looking herb, has 3 leaves and produce a small white/pink flower, this is a beautiful herb that doesn’t do well when exposed to high heat though it imparts its flavour it doesn’t make lend a green colour if blended into a sauce.
It is best used in a medley of mixed leaves in a salad or as a garnish herb. It adds a lemony sharpness once bitten into, and eases off to leave a pleasant taste on the palate. It grows in old forests, or on mossy trees. It grows most of the year round while conditions allow. It grows best from mid-march onwards when the temperatures are that little bit warmer consistently, it then dies off after the 1st hard frost as it then just disappears as quickly as it appears.
It is also used in some alternative medicine, to help with high fevers, also to settle weak or sick stomachs used as a gargle for mouth ulcers, and also said to be good for healing wounds. Now I am not a doctor or a medical expert, I’m going to leave that to the professionals. The people who put in the years of training and studies and correlating results. That’s their job, I am merely passing on some of the uses that it has been used for in the past.
Follow along on the Facebook page for more and myself on my wandering in the countryside @chefpaulc on all social media platforms.

Forage 2019.

As the spring kicks into gear, wild flowers, herbs, plants trees and shrubs awaken from their winter slumber. As I continue to forage on a pretty much a daily basis, I see the transformation in slow motion, little bits here and there then I go missing for a week and bang loads of stuff has sprung. 

At the moment primrose and sweet briar are all coming along strong, alongside gorse, wild garlic wild leeks to name but a few.

Dandelions as I’m sure you may be aware are weeds, that grow uninhibited in area where you may not necessarily want them. These flowers are the 1st food for bees, along with the sweet briar, all very important to the bees for nectar and honey production. 

Later in the season I hope to develop my mushroom hunting skills, as I can already pick the elf cup in abundance, on some days and in scarce supply other all weather dependant. 

By the coast, all the greens are developing at a rapid pace. These spring shoots are soft, salty, delicious bursts of freshness, flavour and nutrients. 

Now for nettles as they begin their growth on the roadways and hedges of the countryside stinging any unsuspecting passer by. I plan this year to develop a bit more than soup as these early nettles are loaded with iorn, and are a great detox after the winter to kick start the immune system after taking a beating all winter long. 

As always stay tuned and follow on all social media platforms @chefpaulc for some random pics from my adventures 

Winter

As it’s said on “game of thrones” a programme/ series I have no interest in winter is coming well sod that it’s here. Freezing howling winds on the coastline a warm car a short walk away I need to stay on the grass as the restaurant requires fresh sea greens as we once again run close. Now I don’t mind the cold, it’s now wet and cold it’s miserable and I’m stooped over some sea beet like I’m footing turf scanning around for the next plant to take a bit from.

While the forest still some respite from the elements, wild herbs still flourish and the hardier herbs remain, dandelion leaves still like through the undergrowth. While briars begin the annual purge of leaves, along with the rest of the deciduous trees, the sound of crunching leaves no matter how old you think you are brings the cheery child out of everyone. *kicks a pile of leaves.
Many of you know I enjoy forestry walks and have discovered mushroom hunting, Just wandering from a beaten track because something catches my eye, and intrigues my more inquisitive side regardless of my attire, in I go through mud, swamp, and water. Not often has my balance betrayed me when it does I have a soft/wet landing.

As always follow the restaurant on all social media @croitralee or myself @chefpaulc

Quick side note, butcher masterclass on the 15th November in the IT Tralee at 1pm. Check put our page events for more info.

Autumn

As my summer harvests draw to a close the autumn/winter crops begin to flourish, amid shades of red orange yellow and green, whilst a hazy sunrise listens over the coast. A lapping tide caresses rocks with pools of seaweeds, and sea grasses.
The coast i find is an amazing place this time of year so peaceful and beautiful, yet silently deadly at the safe time as I fell foul of rock lucky to escape with bruising.
While near the coast a number of people who walk regularly whether with a dog or by themselves have come to associate me with the restaurant and my mandatory gangster gear.
Berries cascade from briars, along a pathway near the beach. Morning gangster, or chef, or Jez your out early to some new faces. A conversation about food and their memories usually ensues, I find these interesting and borderline inspirational, people talk about their childhood memories about picking this or that or my grandmother used to do this is that long-go (abbreviation intentional).
My forestry trailers still find my presence amusing, a hearty morning and continue on with their business, that is until they see tree leaves in my tub and all of a sudden, using those really??? Total confusion, tell them it’s dinner and this look quickly turns to disbelief, a little explaining and they turn to shock and awe, that idea is class.

Till next time people.
Follow on all platforms @chefpaulc and the restaurant the same @croitralee.