Well technically we were never intentionally on the locavore bandwagon.  But after reading Barbara Kingsolver‘s book, Animal, Vegetable, Miracle, I was intrigued by the idea of using food that is sourced locally.  I am not nearly as dedicated as Kingsolver – I simply don’t have the time, space or desire to raise chickens, can my own fruits and vegetables, and make my own cheese.  Fortunately though, Ireland is such a small country that it is easy to get many foods locally without even trying.
Several times every week Pat goes to the English Market to buy Irish beef, chicken and pork from a local Cork butcher.  He can get potatoes grown in Ballycotton, butter and cheese made in Bandon, and bread baked fresh daily in Cork City.  We even get strawberry and raspberry jam made locally.
Last month at the English Market Pat stumbled upon an irresistible and rare commodity here in Ireland . . . corn on the cob.  Ireland just doesn’t have enough hot weather to grow corn themselves.  According to the woman in the stall this corn came from France.
While the Irish love sweet corn in sandwiches and on their pizza, corn on the cob just doesn’t seem to be very popular here.  Understandably so given the price Pat had to pay for two ears of corn.  It cost €4.40, or about 7 US dollars for two ears of corn.  We cooked them with great anticipation, but also not holding out much hope for the quality we were used to back home.  We were pleasantly rewarded with crunchy and sweet ears of corn.  Both of us gnawed silently with butter dripping off our chins until every last kernel had been eaten.
Corn on the cob – It wasn’t local, but it was delicious and worth every cent!