Oola
08-01-2008, 04:34 PM
I am setting myself a challenge next week of only buying locally and seasonal produce, and using only this as much as I can in my cooking. The thing is, do I count things that store, such as onions, carrots and potatoes? I would like to think yes, but just wondered if anyone else agreed or would like to join me in this challenge? I want to test it out and see whether I notice a difference in the way I cook, the taste and the ease.
I occasionally use tinned food, like chickpeas, pinto beans and baked beans, and other 'storecupboard' greats like passata and rice. But it would be interesting to try and broaden my horizons by only using seasonal veg (difficult at this time of year or not?) to produce my tasty meals.
Last night I made a leek, potato and onion soup and it was absolutely delicious! The leeks were given to me by Mum, but I have some growing in the veg patch that I just want to leave that little bit longer. I already have loads of onion sets ready to go in in the spring, and I will be growing Charlotte and Maris Piper potatoes, and maybe even have a got at Pink Fir potatoes too.
If I was to eat purely seasonal and local produce, would I get bored? Would I be able to afford it? Should I use my storecupboard ingredients (I will definitely be using salt and pepper and veg stock though)? How far do you think I should take it? I think I eat too much bread and cheese, so I want to cut down on those anyway.
I already try to eat seasonally, but I'm not thoroughly committed as yet - I would like to be though. I don't eat fruit really during the winter, unless it's been frozen, and I'll only really eat parsnips, butternut squashes etc in the autumn/winter too. But carrots, potatoes and onions form the staple of my diet, and I'm not up to scratch on how well they store throughout the year. I have a fair idea of the growing season but have never stored veg myself, as I tend to pick it and use it there and then or soon after. I would be really interested to see what people think about this challenge.
I occasionally use tinned food, like chickpeas, pinto beans and baked beans, and other 'storecupboard' greats like passata and rice. But it would be interesting to try and broaden my horizons by only using seasonal veg (difficult at this time of year or not?) to produce my tasty meals.
Last night I made a leek, potato and onion soup and it was absolutely delicious! The leeks were given to me by Mum, but I have some growing in the veg patch that I just want to leave that little bit longer. I already have loads of onion sets ready to go in in the spring, and I will be growing Charlotte and Maris Piper potatoes, and maybe even have a got at Pink Fir potatoes too.
If I was to eat purely seasonal and local produce, would I get bored? Would I be able to afford it? Should I use my storecupboard ingredients (I will definitely be using salt and pepper and veg stock though)? How far do you think I should take it? I think I eat too much bread and cheese, so I want to cut down on those anyway.
I already try to eat seasonally, but I'm not thoroughly committed as yet - I would like to be though. I don't eat fruit really during the winter, unless it's been frozen, and I'll only really eat parsnips, butternut squashes etc in the autumn/winter too. But carrots, potatoes and onions form the staple of my diet, and I'm not up to scratch on how well they store throughout the year. I have a fair idea of the growing season but have never stored veg myself, as I tend to pick it and use it there and then or soon after. I would be really interested to see what people think about this challenge.