
Best Food
The Irish and their vegetables have always been something of a puzzle. How is it that at flower shows and country fetes you can marvel at the delicate tints and perfect flesh of rosy carrots, silvery leeks, snow-white cauliflowers, tomatoes glowing with health, green peas in matchless pods, broad beans and lettuces, radishes and cabbages all bursting with freshness and variety, and then find, all too often, in Irish kitchens, particularly those of hotel restaurants, the saddest sorriest apologies for vegetables that can be seen anywhere in the world.




