3 facts about St David and why we celebrate St David’s Day

St David or Dewi Sant was the greatest figure in the 6th century Welsh Age of Saints. The feast of St David falls on 1 March, the date of Saint David's death in 589 AD, and it has been regularly celebrated since the canonisation of David in the 12th century.

 

  1. St David was born in Pembrokeshire around the year 500, the grandson of Ceredig ap Cunedda, king of Ceredigion. According to legend, his mother St Non gave birth to him on a Pembrokeshire clifftop during a fierce storm. He is the only native-born patron saint of the countries of Britain and Ireland.
  2. He became a renowned preacher, founding scores of monastic settlements and churches in Wales, Brittany and England – and he is one of the reasons we have Tintern Abbey.
  3. Reputed to be a vegetarian and teetotal, he would have loved the preserves and chutneys that Angharad at The Preservation Society makes but would have missed out on the gin from Silver Circle Distillery!

Traditional festivities include wearing daffodils and leeks, and eating traditional Welsh food including cawl and Welsh rarebit.  If you haven’t tried cawl it’s pretty easy to make and delicious!  We’ve got this great recipe from VisitWales.com….

 

  1 kg middle neck or shoulder Welsh lamb,  Welsh beef or ham hock 
  1 onion - roughly chopped 
  6 medium potatoes – peeled and chopped 
  3 carrots – peeled and chopped 
  1 small swede or 2 parsnips – peeled and   chopped
  2 leeks – washed and sliced 
  1 small bunch fresh parsley 
  Vegetable stock 
  Salt and pepper to taste
  (You can get your vegetables from Gorsley Growers!)     
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  
  •  Place the meat in a large saucepan, cover with water and bring to the boil. Simmer for 2-3 hours over a low heat. Leave overnight to cool and the following day skim off any fat that has risen to the surface. 
  •  Cut the meat off the bone and return to the stock then add the potatoes, carrots, swede or parsnips and simmer until cooked. Add more vegetable stock if required at this point. Season with salt and pepper. 
  • Finally add the shredded leeks and just before serving throw in the roughly chopped parsley. You can thicken the cawl if required with a paste made with flour and water or fine oatmeal. 
  • Serve with sourdough from Hill Farm Barn and butter from Netherend Farm.