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PURE MILE WALK TO DESERTED VILLAGE

A walk to the deserted village and the Kidrocks as part of the Pure Mile project will take place at 11am on Sunday 11th of June meeting at the Wicklow Way junction at Lake Park. The walk will follow the Wicklow Way then veer off to take in some fantastic views of Lough Dan and Luggala valleys.



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Wildflower Walk – Pure Mile Baltynanima Roundwood Moday 19th June


On a warm summer evening in June the Baltynanima Pure Mile got a visit from plantologist Wendy Nairn. She took us on a walk along the mile and explained about the different wildflowers that we found along the way. About 20 people attended the walk and even some dogs came along. The kids got little books to identify the butterflies and bees we saw and they were entertained by a nature hunt bingo game. Because of the deforesting in Ireland a lot of forest plants and habitat moved to the hedgerows. That is why we have such rich and varied plants on our roadsides. Wendy told us the names of most of the plants that we encountered, and which ones we can eat or are good for our skin. We got to see the dandelion in a whole different light when it turned out this weed that everybody tries to get rid of is actually quite useful. It was a lovely wildflower walk. I never knew the side of the road could be so interesting and it’s a great way to spend an evening with your neighbours.

The most famous plant to process in your food is off course the elderflower. Here is a simple recipe to turn these flowers in a delicious cordial:


Ingredients

1-quart water

4 cups sugar

Juice of 2 lemons

Zest of 2 lemons

1 teaspoon citric acid

25 elderflower heads, about 2 cups flowers, stems removed

Instructions

1. Snip off the flowers from the stalks into a large bowl or bucket that will hold everything. Try to remove as much of the stems as you can; they are toxic. A few stray bits of stems will not hurt you, but you want to minimize it.

2. Zest the lemons and add it to the bowl, then the citric acid and lemon juice.

3. Bring the sugar and water to a boil, stirring occasionally to dissolve. Let the syrup cool enough so that you can stick your finger in it without getting burned; you can leave it to cool to room temperature, too. Pour the syrup over the flowers, lemons et al and stir to combine. Cover the bowl or bucket with a towel and leave it for 2 or 3 days.

4. When you are ready, strain it through a fine-meshed sieve lined with cheesecloth or a paper towel into a clean Mason jar. Seal the jar and store in the fridge.

5. To serve, pour 1 to 3 tablespoons of the syrup into a pint glass and add water or seltzer. Or you can add a tablespoon to a glass of sparkling wine, or to a couple shots of vodka or gin.



You can find a short video about our walk on YouTube: https://youtu.be/rLSkQwCbJjU  To view this video copy link and paste into

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Thanks to Cathelyne


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