The Ring of Kerry (or Iveragh Peninsula to give it its correct name) is part of the mystical & unspoilt region of Ireland that has attracted visitors for hundreds of years. Its spectacular beauty is beyond question and it is a natural centre for outdoor pursuits including golf, watersports, cycling, walking, riding and the very best fishing in freshwater rivers and at sea.

The Ring of Kerry has some of the finest beaches in Europe that provide all the facilities for a traditional seaside holiday. Above all the Ring of Kerry provides an amazing insight into the ancient heritage of Ireland.
A journey along the beautiful Ring of Kerry through the region will take you from the charming award winning town of Sneem, through the bustling towns of Kenmare and Killarney, the picturesque town Kells with its spectaular views of Dingle Bay, through the regions capital, the lively market town of Cahersiveen, then onto Waterville, nestled between the Atlantic and the tranquil Lake Curran

The local market in Kenmare is on every Wednesday morning in the Square in Kenmare Town

Kerry Ardfert Indoor Market St. Brendan’s Community Centre Sunday 10am – 1pm Pat Murphy – Tel: 087 920 9673, Email: ardfertcommunitycentre@gmail.comKerry

Blennerville Farmers Market Windmill Car Park,Blennerville Sundays, 11am-3pm Mary Glynn- 086 8592468 e-mail: blennervillefarmersmarket@gmail.com; Facebook page -Blennerville (Windmill) Farmers MarketKerry

Caherdaniel Market Community hallCaherdaniel Friday 10-1pm (Jun-Sept) Jane Urquhart – 066 9475479 Email:westcovefarmhouse@oceanfree.netKerry

Cahirciveen Market Community Centre,Cahirciveen Thursday 10.30-1pm (Jun-Sept) Jane Urquhart – 066 9475 479, Email; westcovehouse@oceanfree.net www.kerryfarmersmarkets.comKerry

Castlegregory Market Strand StreetCastlegregory Sunday 10 – 2pm (June-Sept) Tom Ferriter – 066 7139437 Email: info@castlegregorygolflinks.com (FAO Joan Ferriter)

Kerry Castleisland Farmers Market Forge Road Car Park Thursday 9.30am – 2pm Grainne Casey email: castleislandfarmersmarket@hotmail.com www.kerryfarmersmarkets.com

Kerry Dingle Farm Produce & Craft Market Dygate LaneDingle Friday 10am – 2pm Mark Murphy – 087 757 8672, email: murpmark@gmail.com www.kerryfarmersmarkets.com

Kerry Glenbeigh Farmers Market GAA Pitch Sundays 12-3pm (June-Sept) Tracey – 087 1461589 Email: tgarcia@eircom.net

Kerry Kenmare Farmers Market The Square Kenmare Wednesday Mornings www.kerryfarmersmarkets.com

Kerry Listowel Farmers Market The Square,Listowel Fridays, 9am-2pm Siobhan Dowling – 086-6604934, Email: listowelfarmersmarket@yahoo.ie www.kerryfarmersmarkets.com

Kerry Milltown Food Market Old Church,Milltown Sat 10-2pm Mary O Riordan – 066 9767869 – marymilltownorganic@gmail.com www.milltownmarket.com

Kerry Rathmore Farmers’ Market Rathmore Community CentreRathmore Saturday 10.30am – 1pm Michael O’Mahoney – 087 667 6817 Email: michaellomahoney@eircom.net

Kerry Sneem Farmers Market South SquareSneem Tuesdays 10am-1pm (June-Sept) Caroline Lea. Tel: 0646645033. Email:timbess@esatclear.ie

Kerry Tralee Farmers’ Market Princes’ QuayTralee Saturdays 11am-4pm Colleen Shields, 086 895 4632 Email: traleefarmersmarket@gmail.com

Kerry Waterville Indoor Market Village CentreWaterville Saturdays and Sundays 11am-3pm Ann Condon – 087 6338005 Email: Anniecondon1@gmail.com

Castletownbere Fishery Harbour:

Castletownbere Fishery Harbour is owned and managed by the Department of Agriculture, Fisheries and Food.  It controls a sheltered area of water in Bantry Bay, from Ardnakinna Pt. Fl.(2) WR 10s, in the west to Roancarrigmore, Fl.WR 3s, in the east, and bounded by Bear Island to the south and the Mainland to the north.

Position:

Latitude 51deg 38.80N Longitude 09deg 54.45W

Approaches:

The main approach to the harbour is from the west past Ardnakinna Pt. On the sector light situated on Dinish Island, Dir.Oc.WRG 5s. and then on the leading lights Occulting W.3s passing the two beacons at the harbour entrance, Q.G & Q.R  The green beacon was removed during the dredging operation but will be replaced later this year.

Eastern approach is between Roancarrigmore Fl.WR. 3s and Carrigavaddra Beacon and up through Bearhaven to the Walter Scott Sth. Cardinal buoy Q(6)+LFl.15s which takes you on to the harbour leading lights.

Once inside the harbour it is divided into two halves, on the Dinish side there is 210 M. of berthage with the ice plant situated at the west end, on the town side there is 350 M. of berthage.

Here is some information I stumbled upon while browsing the internet. At No.35, We serve

monkfish as one of our daily specials. Its a delicious meaty fish and is very easy to cook.

Monkfish is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina. The term is also occasionally used for a European sea monster more often called a sea monk.

Monkfish is the most common English name for the genus Lophius in the northwest Atlantic but goosefish^[1] is used as the equivalent term on the eastern coast of North America. Lophius has three long filaments sprouting from the middle of the head; these are the detached and modified three first spines of the anterior dorsal fin. As in most anglerfish species, the longest filament is the first (illicium), which terminates in an irregular growth of flesh, the esca. This modified fin ray is movable in all directions. This esca is used as a lure to attract other fishes, which monkfish then typically swallow whole. Experiments have shown, however, that whether the prey has been attracted to the lure or not is not strictly relevant, as the action of the jaws is an automatic reflex triggered by contact with the esca.

It grows to a length of more than 1.5 m (5 ft); specimens of 1 m (3 ft) are common. The largest recorded specimen caught weighed 99.4 kg (219 lbs).^[2]

Two species, Lophius piscatorius and Lophius budegassa, are found in north-western Europe and referred to as monkfish, with L. piscatorius by far the most common species around the British Isles and of major fishery interest. Under UK Labelling Regulations, the phrase “monkfish” is only permitted for Lophiodes caulinaris, Lophius americanus, Lophius budegassa and Lophius piscatorius.^[3]

In Europe and North America, the texture of the tail meat of fish of the genus Lophius, is sometimes compared to lobster tail and has been alluded to as the “poor man’s lobster,”^[4] although today it commands prices equivalent to, and in some cases exceeding, lobster and other marine delicacies.^[5] According to Seafood Watch, monkfish consumption raises sustainability concerns due to past overfishing and damage to the seafloor habitat resulting from the use of trawlers and gillnets to catch this fish.^[6]

A second group of fish also known as monkfish are members of the genus Squatina, in the angel shark family Squatinidae. These are of somewhat similar shape to the anglerfish, but completely unrelated; as they are elasmobranchs. These fish are only of minor significance for human consumption, though they are endangered because they are caught as bycatch by trawlers.

Why not check out our monkfish dishes at No. 35, one of the finest seafood Kenmare restaurants?

We’re proud to serve Kerry lamb at No. 35 and will continue to lead the way for all Kenmare restaurants to champion all local food producers.

Open from 6pm.

2 Course – €21.95

3 Course – €25.95

Book NOW and experience the best of all Kenmare restaurants pre-theatre dining at and one and only No.35!

FORGET the days when lettuce consisted of a few limp green leaves at the side of the plate. Down in Kenmare, organic farmer Billy Clifford of Whitethorn Farm is serving up eight different varieties of salad for a customer base which includes two of the county’s most exclusive hotels.

Among the varieties of greens grown on the farm at Killowen is the exotic-sounding Japanese mizuna. Herbs such as basil, coriander and parsley are produced in lavish quantities also for the town’s restaurants.

A UCC arts graduate, Billy originally began to experiment with self-sufficiency on the home farm. About eight or nine years ago, he went totally over to organic methods and began to offer vegetables for sale.

He now uses one and a half acres intensively for vegetables and raises some suckler cows. Ever before organic farming became popular, his interest in the concept grew out of a general concern for the environment and theway farming was going.

By the time he came to grow vegetables commercially, he had already eliminated fertilisers completely from the farm. One of his very first customers was local restaurateur Maura Foley, then based at the Lime Treeand now running the equally successful Packie’s of Henry Street in Kenmare.

The Kenmare wholefood shop, The Pantry, was one of his significant customersin the early days also and still continues to be. The `big names’ on his customer list include Sheen Falls Hotel and the Kenmare Park Hotel along with other top Kenmare restaurants.

Everything is propagated in polythenetunnels on the farm and the crops include early potatoes, carrots, lettuce andherbs. Courgettes, cucumber, cherry tomatoes and basil are also grown inthe tunnels.

“Half of the outside area is under lettuce,’’ Billy said. “Anything we’reasked for we’ll grow.’’

Some of the more exotic varieties grown at Whitethorn Farm have included cantalopes and cape gooseberries though Billy jokes that he doesn’t want to be asked for thegooseberries again.

Acres of lettuce conjures up visions of a snail’s paradise, especially since slug pellets are banned. How does he keep the slugs at bay?

Having written at length about the topic in a specialist magazine, Billy hesitates at the thought of being long-winded. He explained that outdoors the margins are strimmed tightly while the tunnelsare `patrolled’ between 10pm and midnight to hand-pick the slugs.

“I don’t have to do it as much as before,’’ he said. “I can remember one night when a friend and myself killed 1,000 slugs. You get verygood at it.’’

Billy supplies both Brook Lane Hotel and No.35 with fresh organic produce. At No35, We believe in supporting local producers. Billy’s farm is located outside Kenmare. This reduces the travel time of the vegetable and ensures that they are always fresh.

Billy is a member of the Irish Organic Farmers and Growers’ Association. He is helped in the business by his wife, Wilhelmina, his son, Robin, andhis sister, Catherine.

Wilhelmina grew a lot of dried flowers at one stage but the market becamesaturated.

The market for organic vegetablesis growing in Kenmare in response to the customer base createdby the quality hotels and restaurants and the cosmopolitan population the town and the surrounding area.

“The demand is growing all the time,’’ Billy said. “Another guy started doing salads the year before last. There are two of us at it now.’’

The Cliffords are practically self-sufficient from a food point of view because as well as growing their own vegetables, they kill their own cattle.

The Rooster has a distinctive coloured skin. It’s dark pink or red as opposed to the more common tan or brown coloured skin of many other varieties. Once you peel it however, the Rooster’s flesh is a yellow colour like any other potato. It’s often mistaken for the Desiree potato because it’s pretty similar in colour and appearance. You can tell them apart because the Rooster has a deeper coloured red skin and has deeper set eyes or indentations on the skin.

Roosters are very versatile potatoes. They can be boiled, mashed, chipped, roasted, steamed and baked. Which ever way you decide to cook the potato you can be sure that they will taste delicious.

Roast Potatoes.

You can roast Roosters in the oven. You can par boil them in a saucepan of water for 10-15 minutes first, then drain the potatoes and then place them on a baking tray. Coat each potato generously with some olive oil and roast them in a hot oven at 220°c/425°F/Gas Mark 7 for approximately 45 minutes (turning frequently) until golden brown all over. Once cooked the roast potatoes will have a gorgeous golden crispy coating and a hot fluffy inside. Really delicious and floury.

Mashed Potatoes.

If you really like beautiful light, fluffy potatoes then Roosters are the potatoes to mash. Use some black pepper and low fat milk if you’re watching your weight or trying to cut down on salt.

Baked Potatoes.

If you choose to oven bake pick out potatoes which are similar in size and lightly scrub and wash them to remove any dirt before you place them in the oven. Place the potatoes in a pre heated oven at 220°C/425°F/Gas Mark 7 for 1 hour 30 minutes.

Nutrition

Rich in carbohydrates, Rooster potatoes are a fantastic fuel for our working bodies. Unadulterated and unprocessed, they are one of the best and most delicious sources of starchy energy in our diets. Roosters also contain some protein, little or no fat and have almost twice the amount of fibre as the same amount of brown rice. They are also a source of potassium, important for a healthy blood pressure and contribute a significant amount of vitamin C, a powerful antioxidant and important for immune health.

Check out the Great review that Famous American Food Writer and Chef John Shields. John visited West Cork and South Kerry. He ate at number 35 and recommended us on his blog.

Introduction

The Hereford breed was established over two and a half centuries ago in the English County from which it has gained its name.  It has become one of the best known cattle breeds across the world. Herefords are the breed of choice in all the major beef production countries north and south of the equator. First introduced into Ireland in 1775, the Hereford was recognised as an animal with the temperament, quality and performance to suit both Irish farming conditions and tastes. The breed has had a major influence on Irish cattle production since its introduction.

For more history click here >>

Breed characteristics and qualities

The Hereford female has established herself as a superior mother cow with the capacity to meet producers demands for productivity and efficiency. The modern Hereford sire is well muscled with good size and volume with strong feet and legs and is built to withstand the rigours of tough breeding seasons. Herefords are valued for their excellent meat, early maturity and ease of calving.  New opportunities now exist for them in the era of sustainable farming where ease of management in close harmony with the environment is a major consideration.

Key characteristics:

1.  Excellent meat quality

2.  Early maturity and high performance on forage based diets

3.  Adaptability – Herefords thrive in a wide variety of environmental conditions

4.  Excellent temperament

5.  Easy calving ability

6.  Good fertility

7.  Longevity

Irish Herefords generally have a deep rich red body with a white face, crest, underside, socks and brush to tail.  The cattle are hardy, adaptable and suitable for intensive or extensive farming systems.  Hereford are also known for their high libido, early puberty, fertility, ease of calving and excellent mothering abilities.  They are very suitable for crossing with dairy and beef suckler dams.

Increasingly Irish Hereford bulls are used as terminal sires on continental cross cows in commercial beef herds to provide earlier maturity and improve beef eating quality. Beef farmers rate the Hereford cross dam high for its qualities of hardiness, docility, milking ability and ease of management. The Irish Hereford’s ability to colour mark its offspring with the distinctive white head is much valued by breeders.

The Hereford standard – judging a Hereford animal >>

Meat Eating Quality

The development of the Irish Hereford Prime brand has led to the identification of a major demand for beef of high eating quality. The marbling ability of the breed together with the texture and tenderness of Hereford beef have combined with the animals inherent docility to ensure a superior quality eating experience every time. The brand has won a number of prestigious awards for excellence and is available through a major Irish multiple, high-end independent retailers and all good restaurants. Irish Hereford Prime also supplies an expanding number of prestigious contracts in the European market.

As environmental and sustainability issues come to the fore there has been renewed interest in the Hereford breed with its early maturity and ability to finish more economically at lower weights.  Herefords can provide the consumer with excellent meat produced in a system that benefits the animal and environment.  The Hereford represents quality over quantity and it offers an opportunity for Irish and European farmers to increase margins at the premium end of the market.