We're all pretty aware that we 'should' be eating seasonally but if youre anything like me you're not getting seasonal chow at a loca vore restaurant every day. You're doing it at home, pretty much everyday, working out how to make another piece of pumpkin or those greens interesting. Seasonal consumption assumes purchase of fresh fruits and vegetables and nuts and therefore implicates doing something with the stuff. It also assumes you know what is seasonal; an art of discernment which i think is probably lost on everyone who doesnt grow their own food; most are pretty out of touch with what produce in the shops is actually in season. I think the farmers market phenomenon helps incredibly with seasonal eating- if its not in the market it aint being grown! but if you're stuck in the supermarkets...
Good food, interesting food and healthy food as well as using seasonal stuff is my general kitchen aim but when faced with a glut of a few staple foods it gets pretty tricky to do new and interesting things that are also easy. Not another baked veg!!So my challenge to myself this next week or two is to do a few new meals using seasonal vegetables -ones that home growers and farmers market goers will probably have too much of (or can easily get) and are in serious need of some new ideas on how to use them, and post them.
They will be vegetarian which means healthier due to lower fat content, higher in fibre and much much lower in energy expenditure as they will be based around a local seasonal veg. as the main ingredient. Aim: to use up your glut!
I have however been fantasising about a warming beef ragu served on homemade fettucine *sigh*, roast chicken stuffed with lemon and herbs (sheesh-possibly i will do something with a free range organic bird).