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Garraí Glas is a series about growing your own food, using traditional and organic methods. We’d all like to get a little closer to being self-sufficient, and Garraí Glas shows that you don’t have to spend hours a day working your heart out to do that. All you need is a patch in the back garden that you spend a few hours a week looking after.
Traditional, organic methods don’t harm people, wildlife, water or the environment – and the feeling of picking and eating your own vegetables is very fulfilling.
Traditional, organic methods don’t harm people, wildlife, water or the environment – and the feeling of picking and eating your own vegetables is very fulfilling.
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Use externally for arthritic joints, sciatica, bruises, sprains and other traumatic injuries, inflamed bunions. Gaby Wieland, a Naturopath, Herbalist and cooking instructor has been baking breads and making cheeses and growing herbs for over 20 years. She teaches many courses at the Organic Centre, Rossinver in Co Leitrim.
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Gaby Wieland, a Naturopath, Herbalist and cooking instructor has been baking breads and making cheeses and growing herbs for over 20 years. She teaches many courses at the Organic Centre, Rossinver in Co Leitrim.
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This is a simple recipe and is very nice with Indian dishes (e.g. curries). Hans Wieland works and teaches at the Organic Centre since 2000.
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Healthy Jam? Check out Hans Wieland’s Jam without Sugar. Hans has been working and teaching at The Organic Centre in Leitrim since 2000.
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Jess Murphy and Jennie O’Connell have a company called Forage, which makes jams, jellies, chutneys, ice creams and cordials. As well as making all their produce and running the company they both have other jobs – Jennie runs an indoor market every Saturday from 11am to 6pm above Ard Bia in Galway, and Jess is a chef at Number 8 On the Docks in Galway, developing old Irish dishes for a modern restaurant. Both of these venues also supply Forage produce.
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This is not a tea for humans but rather for your plants! Kitty Scully is head gardener at the Nano Nagle centre in Co. Cork.
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Willowy sea spaghetti and delicate carrot strips combine with a sweet garlicky dressing to create a salad as delightful to look at as it is to eat. Easy to prepare, this salad never fails to delight even first time seaweed tasters. PRANNIE RHATIGAN is a medical doctor who has been harvesting and cooking with seaweed, and gardening organically, since childhood. Born and raised in the Northwest of Ireland she has a lifelong interest in the connections between food and health.
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These have become my signature scone and people who attend my seaweed courses expect to taste or make a batch. PRANNIE RHATIGAN is a medical doctor who has been harvesting and cooking with seaweed, and gardening organically, since childhood. Born and raised in the Northwest of Ireland she has a lifelong interest in the connections between food and health.
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Phil Wheal began brewing large quantities of dubious quality but intoxicating beer in his late teens, which probably had a highly detrimental effect on the health of a large number of friends in the North Wales of the late 70’s. Since then he has focused more on quality rather than quantity and now teaches organic winemaking at the Organic Centre. After studying at University College London, followed by a career as a freelance sound engineer, he moved to Ireland in 1987, to pursue a more gentle touch of the organic/alternative ‘dolce vita’. Occasionally he has been known to assault the senses of those frequenting bars and rock clubs around the North West as a singer and guitarist.
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This series is about ordinary people and shows that anyone can take up gardening, and from that come enjoyment, fitness and your own food – all from the back garden. So what’s needed? Jim McNamara from The Organic College has some great advice.
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The two main differences in composting are Garden Waste & Food Waste. Garden waste can be put in heaps or wooden boxes and covered with cardboard, carpet, black plastic. Food waste is composted in plastic bins or other types listed in this article. Niamh Ní Dhúill came to do work experience at Gortbrack Organic Farm with Ian McGrigor & Eileen Carroll in 1997 and is still here - and still learning. She loves composting, gardening, cats and living in Kerry (even when it is raining all the time!).
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Seán Ó Coisdeabhla lives in Cois Fharraige, and makes the most of what nature offers, from the sea and his own garden. This is a lemonade drink he and Lisa make for their children. Carraigín is well-reputed as a cure for respiratory ailments. Seán and Lisa have added citrus and honey to take away the seaweed taste and make it more appealing to children.
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Good habits for gardeners, Burgundy Mixture Recipe to Combat Potato Blight and a Spray for Prevention of Insects on Cabbage.
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Gaby Wieland‘s Comfrey OilGaby’s Wheatgrass ShotsHans Wieland’s Green Tomato ChutneyHans Wieland’s Jam without SugarPreserving Fruit & Veg with Hans WielandJess & Jennie’s Elderflower CordialKitty's Comfrey TeaPadaí Rua's MeadPáraic Póil’s home made butterPrannie’s Carrot and Sea Spaghetti SaladPrannie’s Duileasc and Cheese SconesPhil's Blackcurrant WineJim McNamara’s Advice to a New GardenerNiamh's Composting TipsSeán's Carraigín LemonadeGardening Tips, Bluestone Recipe & Insect Prevention Spray
Behind the Scenes
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Garraí Glas was filmed from March to October 2009. Here are some moments that didn’t make it to the screen.
Abú Media is a film and television production company based in Conamara.
If you’d like to contact us directly please email info@abumedia.com putting Garraí Glas in the subject box.
