Looking for some ideas to celebrate a wee bit of Irish heritage on your plate?

The Western Wake Farmer's Market offers up some recipes to make some traditional Irish dishes from scratch.

It's too late to make corned beef for St. Patrick's Day this year, but there are a couple of other recipes listed here. And you can always indulge in a little Irish anytime:

Corned Beef Brisket from Scratch

Ingredients: 1 (8 -10 lb) beef brisket

4 garlic cloves, peeled and cut in thirds

The Brine

2 quarts water

1 cup kosher salt

½ cup white vinegar

4 tablespoons sugar

3 bay leaves

1 teaspoon peppercorn

½ teaspoon mustard seeds

1 pinch ground cloves

The Simmering Liquid

Water, to come up 3/4 to side of brisket

1 teaspoon peppercorn

½ teaspoon mustard seeds

½ teaspoon whole allspice

¼ teaspoon whole cloves

4 garlic cloves, sliced

Directions: Combine all of the brine ingredients and bring to a boil, then cool. In a huge plastic roasting bag, place the beef brisket, the cooled brine, and the 4 garlic cloves. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, remove brisket from the brine and discard the brine. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything.