The day after arriving Ian drove the community van into Wexford to deliver some veggies and yoghurt to the health food shop. I went into the social services office and started the paperwork to get some unemployment benefits.
They gave me a number and issued me a plastic social services card which I still have today. I’m not sure if I actually got it on the day or whether they sent it to me later. Luckily I had enough documentation even without my Irish passport to prove I was Irish. They explained the unemployment system, similar to Australia in that you had to apply for a certain amount of jobs, but different in that they’d send a cheque to the address, which I could cash at the post office, rather than having money deposited in my bank account which they did in Australia. When I said I was staying at Inisglas they immediately recognised the place as it turned out just about everyone there was on the dole. Wexford wasn’t a huge place so people generally had a notion there was a bunch of hippy going-ons at the place, but that they were mostly harmless.
There were a few at Inisglas who weren’t on the dole. Anthony and Eve, and Ross – who probably didn’t want any official record of himself due to being a British fugitive – and the homoeopathic vet who brought in a basic income with the homoeopathic treatment of cows and the like. I think Wobbie also got most of his income from selling trees from the nursery. The others weren’t on the Irish dole, their respective countries had some sort of arrangement with Ireland so they could collect unemployment benefits from Denmark and the other places they were from. I think they got a bit more than us Irish.
I wasn’t that keen to be collecting the dole, but I really didn’t have much of a choice if I wanted to stay in Ireland more than 2 weeks. I soon also found there weren’t many jobs going in the local area so working on a biodynamic farm on the dole was going to be it while I was in Wexford.
I put my qualms about social welfare aside and quickly settled into a routine in the Inisglas community.
My granny from County Sligo had to move to Australia when she was 10, after her mother died. She worked on a farm in central Queensland close to Mt Morgan, near Rockhampton. I was sort of doing the same in reverse, but I think much more comfortable than my poor granny probably had to endure.
Before heading back to Inisglas I stopped off at one of the pubs in town with Jay and Frankie. Jay had a pint, I think I just had an orange juice again. Stuart popped in a bit later for a quick drink.
The day at Inisglas always started with a light breakfast, or at least a cup of tea and a snack, at the wooden table in the kitchen. There was a wood fired AGA oven in there that was always on low. There was always a kettle there and a pot of tea on the go.
Ross was obsessed with having the kettle going 24/7 and used to get pissed when anyone left it empty, or drank the last of the tea without making a fresh batch. As he often had that look in his eye like, ‘I’ll stab the next person who leaves the teapot empty’, it seemed wise to make sure the brew never ran dry. I was suitably scared of Ross, but I was also friendly so I tried chatting to him. He’d often just grunt, but he would also sit occasionally and drink tea at the table with me and smoke rolly cigarettes at the kitchen table. If there were too many people about he’d usually just grab his tea and run off to another part of the manor house.
You could tell this used to be a stately home because the kitchen had places for a bunch of bells which were attached to various rooms to alert the kitchen staff to the desires of the stately home owners. It was a big place with maybe 10 bedrooms, a sizeable living area and space for a fancy table. The fancy table was long gone and we always ate around the solid wooden kitchen table that easily fitted 15-20.
Breakfast would normally be a bit of soda bread baked in the AGA, which Jay or Anthony would make during the week. The community also had a sizeable bakery with professional bread ovens subsidised by the European community. But we only used that when we were doing the baking for the Dublin markets on the weekends as the ovens were only worth firing up if you were making dozens and dozens or loaves. I’d have the bread with jam for breakfast most days. Occasionally I’d go for a porridge or just fry a few eggs, depending on my mood. We have eggs and fruit in regular supply in the pantry as well as some dried and fresh fruit, and as much milk, freshly squeezed from the farm’s cows that you could ever possibly want to drink.
After breaky I’d head out with Frankie for a couple of hours to tend to the vegetables. It wasn’t overly strenuous. Sometimes we’d tend to the huge compost heaps which we’d use to feed the veggies. Sometimes we’d slash nettles and comfort and soak them in water to make fertiliser teas for the plants. Sometimes we’d plant out seedlings of kale – before kale was even popular – or spinach. It was still early in the season when I arrived and there wasn’t a huge variety to harvest, but we dug up a few Jerusalem artichokes which grew in abundance. Jerusalem artichokes are gassy, not super delicious, but highly nutritious and easy to grow root vegetables. Most evening meals made in my first weeks there at Inisglas included at least a few artichokes in them, while we waited for the nicer Mediterranean vegetables – although most of them originated in central America – like the tomatoes, zucchinis, eggplants. The other things ready to harvest in those first weeks of me being on the farm were carrots, some peas and a few beets and brassicas – kale and the like. I think we were getting the odd leek as well, so enough variety. Being Ireland we had a lot of potatoes growing, but in spring we could only forage a few little spuds, still plenty to add to meals though.
After a few hours in the garden we’d go back and have some more tea, some home made cordial and some bread and cheese, perhaps with some gherkins from bottles. After lunch we’d go do a bit more gardening, perhaps going to 5 PM, depending on the weather, or whenever it started getting dark, before stopping and heading in for dinner. I was amazed we never had to water much, just the stuff in the poly-tunnels and seedlings in the first few weeks after planting until their roots got down into the wet sublayer. We did regularly add the nettle and comfrey fertiliser teas though which gave the plants a bit of a drink I’m sure. Otherwise the rain was sufficient to keep them all going.
We took turns making dinner using some sort of roster. As mentioned, Tron was the worst cook. The rest of us usually did up a vegetable stew or curry with some sort of pulse like chickpeas, kidney beans, white beans or dried peas in it, as well as a few spuds, carrots, peas, parsnips and whatever veggies we were picking at the time, including the dreaded Jerusalem artichokes. Tron’s focussed on cooking nettles until Nora banned the use of nettles. I was thinking of writing: to be fair on Tron, nettles are nutritious, but I don’t think we should be fair on Tron and he should be rightly condemned for his cooking abominations, especially given the other delicious things we had at hand.
Often we’d add a few tins of tomatoes and tomato paste as well as herbs and spices to add flavour, and serve with rice, or pasta, or some carbs. There was always some bread to go with it if you wanted.
As there were around 20 people all up including kids you had to do up a big pot. As the veggies were fresh and full of biodynamic flavour the meals were pretty good, nothing super fancy but hearty and filling and never too boring apart from Tron’s nettles.
I’m not sure exactly what time of year it was when I started out at Inisglas, but one night soon after arriving I saw Eurovision was on the tele, which is usually in May. According to the Internet, the final was 13 May in 1995 to be precise, and Ireland hosted it that year after winning in 1994. I didn’t have the internet back then so I’ll stick with sometime in May just to be retro.
After initially focussing on helping out Frankie with the vegetables, I branched out a bit and started tagging along with Stuart, who milked the cows in the morning and afternoon. I got to be a regular cow milker and Stuart showed me how to make his Irish championship yoghurt. I had beginner’s luck and my first batch was as good as any Stuart had made. He also showed me how to make quark, a type of soft cheese, which, at least in Stuart’s version, involved putting yoghurt in cheesecloth and hanging it under the big rhododendron tree. It was another good thing to have for lunch with the bread from the AGA oven. I think we also made a type of cheddar cheese, or at least a cottage cheese, as well, which meant separating the milk curds from the whey, just as they did in nursery rhymes. Whey, for those who don’t know, is a watery yellowy buttery milky type of stuff, pretty clear and not white like milk. I’d take most of the whey to Ross who gave it to his pigs to fatten them up to make bacon out of them. Ross explained there were basically 2 types of pigs, porkers, which you used to make pork out of, and bacon’s, which you used for bacon. And thus endeth the pig lesson from Ross.
We would often save some cream from the milk, after we pasteurised it. You could have that on some of the cakes that people like Yvonne and Nora occasionally made. We’d also sometimes use a bit of the whey that Ross’ pigs didn’t eat to add to the vegetable stews. It gave a nice bite to the broth.
One thing we didn’t make was butter. Back then Ireland and Europe had a butter mountain and when you got your dole check they’d also send a voucher to get a pound of butter each fortnight which Eve would collect together so the community always had good Irish butter in abundance. I hope in some way I contributed to dealing with the butter mountain while I was there.
On Fridays I started helping Jay out in the bakery. After breakfast and tea we started making bread the whole day. We’d work up a sough dough or stoned ground biodynamic yeast bread batch, put it in the tins to rise, work on the next batch, and then chuck batches in the oven every hour or thereabouts. In between bakings, while the dough was rising and the risen ones were cooking in the oven, we’d sit and chat and have tea and cigarettes (me less than Jay who was a self confessed chain smoker), as well as freshly baked bread with some jam, cheese, and quark. We’d usually go from 10 am to 6 pm, then load the van around 7-8 PM ready to take the markets in Dublin the next day. We mostly had sourdoughs and yeast wholemeal breads just with some sesame seeds on top, but we also made a few fancy loaves. We made packets of flat pita style breads, some ones with olives and tomatoes, a sunflower seed loaf and a batch of raisin and nut loaf.
On Saturday mornings I’d hitch a lift up to the Dublin markets and help sell the bread, yoghurt, cheeses, bags of flour and whatever veggies we’d brought up with us. We’d usually sell out of everything by around 11 or 12, except maybe an olive loaf or raisin and nut bread. We alway kept a few loaves back at Inisglas for the community.
The drive to Dublin was nice. It only took an hour and a half to 2 hours. I was still getting used to these little countries after the expanse of Australia. We passed through County Wicklow, and got a nice view of the Wicklow Mountains. I remember a stand of Australian gum trees somewhere on the way and a few picturesque forest edged roads on the way.
Initially I didn’t stay much in Dublin, I just hung out at the markets for a few hours and maybe walked around whatever area that was in. I also took the chance to go check out the Dublin GPO to see if me Irish passport had arrived, which it never did. Later on though I’d come up fairly often to Dublin and stay with friends.
The friends from Dublin were ones I first met at Inisglas. One of the guys who seemed to regularly show up at Inisglas invited a few girls from Dublin to Inisglas one weekend. They were Spanish, well Ines was Spanish, Agatha, she was Catalan, as she would often point out. Stuart encouraged me to hang out with them and they invited me back to Dublin where they shared a house with an Irish guy, a Basque Spanish woman and a German woman, all in their twenties. After a weekend of fun on the farm and showing Ines and Agatha around I was keen to see more of them, so next time I took the bread up to the markets instead of going back to Inisglas, I took a loaf of bread, some cheese and yoghurt and headed off to their house. I started doing that every couple of weeks.
The first time I went to the girls’ house was a few weeks after arriving at Inisglas. By that stage my dole cheques were coming through. After contributing my £40 (yes it was still before Euros) I’d have £20 leftover. I used about £4 buying some duty free tobacco from Nora, who got it duty free on the ferry when she went over to London to study her Steiner education and brought enough back for all the smokers, which was pretty much everyone, except Stuart, who pretended not to smoke, but who ended up having a regular smoke. He was diabetic so he did need to try and at least to pretend to avoid it.
So I had about £16 pounds leftover each week which was enough to hang out in Dublin with. Especially if I could bring some bread, cheese and some veggies with me to cook at the girls house.
This allowed me to explore Dublin a bit over summer and party with the girls who had dubbed their house the Chaparrita. The girls were very short and this does seem to mean ‘shorty’, though sometimes I think it may have had a double meeting by the way they spoke and giggled about it.
More on Dublin next time though, I think it deserves some focus. Especially my relationship with Agatha Julia and Ines.