Angela Carney has fire in her soul, and you can taste that determination, that ambition, in all of her Harvest Moon pestos and relishes.
In an interview, she once admitted that “I am somewhat obsessed, but I think I need that to keep going.” She has the fire that drives artisans to succeed against the odds, to overcome the obstacles, to get through that moment when you say “I can't go on”, and then you say “I'll go on”, in the very next sentence.
Underpinning her work is a very clear and wise philosophy about wellness and eating, and her desire to “produce food that is as close to its natural state as possible”. How do you do this? The hard way: Ms Carney could go out and buy cooked chick peas in bulk, but she doesn't. She buys them dried and soaks them overnight and cooks them from scratch to use in her soups. She will have roasted the red peppers in her roasted red pepper hummous, and peeled the garlic cloves. Where other foods fall back on sugar and salt to provide flavour, she uses neither, and you can taste the purity in everything, whilst you enjoy working out which is your favourite (For Marie-Claire Digby in The Irish Times, the “star performer is the Harvest Moon sweet potato and coriander hummous.”)
Ms Carney's sheer hard work and determination, and the excellence and naturalness of her soups and hummous and pestos, has seen her Harvest Moon foods make their way into the country's most discriminating shops, the places where it is hard to get and hold shelf space, like Damien Kieran's Supervalu in Mount Merrion, Dublin, or McCambridge's in Galway, or Morton's in Dublin or Country Choice in Nenagh or Kate's Kitchen in Sligo. Harvest Moon foods belong on these distinguished shelves.
More along the Mayo coast
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