It is a three-leaf shamrock and not a four-leaf clover that is a national emblem of Ireland.

The weather certainly is cooperating when it comes to celebrating Irish cooking, isn’t it? Rain, fog and rolling green hills make lamb stew, corned beef, botxy, colcannon, soda bread and such taste that much better, don’t you think? And while we’re at it, it’s St. Paddy’s, not St. Patty’s (which would refer to St. Patricia).

End of today’s lesson. Now it’s time for show-and-tell.

In today’s Seasonal Pantry, I ask about your St. Patrick’s Day traditions, food, drink and otherwise. I’ve been totally charmed by what I’ve heard so far so, please, share your tale, if you have one. Just tell your story or share your recipe or tradition in the comment section below; there’s no need to register or to have a facebook account.

Recipes featured in today’s column are Boxty, Creamed Leeks and Colcannon Cakes with Poached Eggs.

Here’s last year’s post on St. Patrick’s Day, with recipes for: (click on this link to get to all of the following recipes)

Corned Beef and Cabbage with Horseradish Cream

One way to serve boxty: With smoked salmon, a poached egg and herbed creme fraiche.

Irish Stew

Potato Souffle

Irish Coffee Jelly

Corned Beef Hash

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More Irish recipes from the Archives:

Corned Beef & Cabbage with Leeks

Irish Lamb Broth with Farro

Lamb Stew with Leeks, Green Garlic & Mustard Bread Crumbs

A Contemporary Colcannon

Almost-Traditional Irish Soda Bread

Brown Soda Bread

Honey Butter for Soda Bread

Classic Cheese Rabbit

Cheese rabbit, also known as Rarebit and Welch Rarebit, has nothing to do with bunnies.

 

Colcannon Torte with Cheddar Cheese

Irish Lamb Broth