This article stems from the last Society meeting, when the topic of "leeks" came up. Actually it came up
at the Celtic Scandal concert first, and was the cause of much mirth amongst those of us with more than
a little of Benny Hills sense of humor. I was of course referring to the Welsh leek, the veggie of Wales.
I can't really recall how the subject was started but suffice it to say that the conversation was about
how the shamrock has always been the emblem of Ireland, and the thistle the emblem Scotland, but what
was the emblem of Wales???
I said (wrongly, of course) that it was the "leek," which prompted all the snickers! I was wrong because
that's the veggie, not the emblem. The emblem associated with Wales is of course the daffodil, but the
leek drew more laughs!! Then again maybe the lowly leek is the Welsh emblem. We definitely need some
Welsh input on this because I'm certainly no expert on the subject. However, this led to the subject of
what veggie was associated with which Celtic country and this is what I came up with. Ireland has the
"Spud," Scotland the "Neep," and Wales the "Leek." So you have a potato for Eire, a turnip for
Caledonia, and an onion (scallion) for Cambria. In researching this little article I found out a few
interesting points.
Ireland: The shamrock is more than just a "lucky charm" emblem. The plants most often designated as
shamrocks are the white clover, small hop clover, and the wood sorrel. According to legend, St. Padruig
used the shamrock's triple-leaf composition to help explain the Trinity. During the great potato famine
the dried flowers and seed heads of the common white clover were used to make bread. The potato, of
course, has always been associated as the veggie of Ireland. Introduced to Europe from the New World
by Sir Walter Raleigh, it became the staple diet in Ireland with disastrous consequences when the
potato blight hit. Many Irish starved to death and what made it worse was that grain, which was in
plentiful supply, was only for export to the UK. On a lighter note however, several members of the
Society, myself, the pipey and others do enjoy an Irish banquet at one of our better local hostelries. For
the uninformed, this consists of a pint of Guinness and a plate of tatties in the form of french fries --
very tasty. We extend a warm welcome to any who wish to partake after Society meetings.
Scotland: The Scotch thistle, cultivated as an ornamental, is the national emblem of Scotland. What use it
has other than providing nectar for bees is beyond me, but maybe they make thistle wine from it, (need input
from Scots with vast knowledge of this spiny weed for the next newsletter!). Neeps are what the Scots call
turnips and they're used a lot in meals. My mother used to boil them and then mash them and serve them along
"wi mince �n tatties," and very tasty it was too. Mince is what Americans call hamburger. It's minced beef, of
course, and you brown it in a frying pan, drain the grease, add onions and spices and boil it. Tatties are also
boiled, (the Scots boil most of their food) and so are the neeps. After they're cooked, the neeps are mashed,
and sometimes so are the spuds and there you have mince, neeps �n tatties. Another meal I used to enjoy that
my mother cooked was "stovies," and basically this is leftover meat (either beef, mutton, lamb, pork or
road-kill) with potatoes and any leftover vegies, thrown in the frying pan along with the rich brown jelly
from the drippings and, yes, you've guessed it, fried! Add the neeps and you've basically got a Scottish
hash. Simple, yet delicious.
The most famous or infamous meal (depending on your point of view) that's usually complimented with
"neeps and tatties" is Scotland's national dish, (no not McDonalds): haggis. After the "glorious twelfth"
when the haggii ( that's plural of haggis) are slaughtered in the thousands by the peasantry, their
appendages are removed and the little buggers are boiled (stir-fry is not known in Scotland!) along with
the neeps �n tatties and eventually piped in with great ceremony by a well-oiled pipey, to the dining hall
where poems by Robert Burns are recited with great solemnity. Then, after ample quantities of
Scotland's most famous export, whiskey, are drained, the wee beastie is consumed with great relish.
Wales: Wales is a beautiful country in which I have spent many fun-filled weeks rock climbing in Snowdonia,
but my knowledge of Welsh cuisine is sadly lacking. So I was given the phone number of a Welsh lady here in
Shasta County by Don Cannon. Although she was brought up and schooled in Wales she too couldn't think of
anything truly Welsh in origin. I suggested Welsh Rarebit, which is basically grilled cheese on toast, but
I think that's really an English dish. However, she did call back and tell me about a bread that's called
Bara Breath, which is a dark malted bread with raisins and currants, which sounds tasty to me, and Welsh
Lamb, but didn't give a recipe, so I can't tell you anything about it. No one came up with anything that
included leeks though, and the only thing I could think of was "Cock-A-Leekie Soup;" that, however, is a
Scots meal. So I pass on the challenge to other members of the Celtic Society to let us know what a true
Welsh meal is. The Welsh, of course, have as their flower emblem a real flower; the daffodil (as do the
English with the rose), and it has significant meaning as the first flower of spring and plays a significant
role at Easter time.
Well, that's about all I have, folks. For those who were able to get to Pleasanton this year, there was a
good choice of Brit grub, and plenty of "Genius" to wash it down. I stuck to good old fish and chips --
must be the Cockney in this Jock!!
