• In season now: May

    New this month: Asparagus! The food of gods... and carrots are back.

    Still in season from last month: cauliflower, chard, green cabbage, salad leaves, main-crop potatoes (from store), salad leaves, sea kale, spring greens, rhubarb

    Goodbye till next year to: Purple sprouting broccoli (sniff, sniff), leeks, stored parsnips, forced rhubarb

  • What I’m doing here

    This all started when I picked the first strawberries from my new allotment.

    I'd never been so enraptured or so excited by food. It was a shock to find that anything could taste so good.

    So what - I'd never had strawberries before?

    No - all the strawberries I'd had were shop-bought, like as not flown in from intensive growers in Spain or Chile, and eaten in winter when strawberries should be a distant summer memory.

    It revolutionised my thinking about the fresh food we eat every day. I started to wonder if you got the same amazing taste from all types of food grown and eaten in season. And then I decided to do something about it.

    The Year of Eating Seasonally is my little experiment to find out what it's really like not to have it all. The only fruit and veg I and my family are going to eat in 2008 will be what's growing in the ground at the time (or, in winter, what I can get out of store).

    I want to find out if the hungry gap is really as hungry as everyone says it is: whether you're really eating nothing but cabbage all winter; and whether you miss strawberries in December.

    Along the way I hope I'll save a few tons of carbon being released into the atmosphere on my behalf, as I won't be requiring those French beans flown from Chile, thanks very much. And I hope I'll be rediscovering what food can really taste like.

    If you have any comments, please feel free to post them anywhere you like - or you can email me at sallywhite@hotmail.com.

Post-holiday comfort food

Domestic goddess rating: 100% (holiday recovery mode so indulging us all) Five-a-day: 5/5 Food miles: about 40

On the menu: toast, jam & juice (breakfast); chicken soup (lunch); cauliflower goulash (supper)

Just got back from a lovely relaxing holiday in Cornwall to the standard attack of blues over not being able to spend all day on the beach any more. Actually that’s totally unrealistic anyway as we only got to the beach a couple of days – the rest of the time it was too rainy, too windy, or both. Mustn’t complain, though – we had a fab time anyway, and it really was lovely to get away for a bit.

Eating seasonally while you’re away is mainly a matter of self-catering, it seems. Go to a pub, and there will be tomato and cucumber involved somewhere (yeah, I know, I’ve moaned about this one before). But once you’re back in the holiday house, you’re laughing: we ate seasonally almost without thinking, all week long. It’s nice to know it’s become a habit rather than a necessity now.

Just to make us feel a bit better, I had an experiment with this month’s “it” vegetable – cauliflowers are back on the menu. I have to confess, this is a veggie that normally gets me totally stumped, beyond the rather stodgy cauliflower cheese. But I’m planning to spend a little time getting to know it better – hopefully I’ll discover it has hidden wonderfulness that I never knew existed. Or, it could just turn out soggy.

It’s a good start, though: cauliflower goulash is a mish-mash of Delia’s goulash recipe, plus a vegetarian goulash recipe I never thought worked very well. The result is actually rather fine.

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2 Responses

  1. I’m glad you’re back, we missed you! Just in case this helps with your cauliflower inspiration, my favorite cauliflower recipe of all times is here: http://www.foodandwine.com/recipes/seared-scallops-with-cauliflower-capers-and-raisins

    I’m not sure it’s seasonal though, with the scallops and capers. Oh well, it may still be useful as inspiration for seasonal modification!

  2. aw thanks sweetie.. nice to be missed! That recipe looks gorgeous… I must look up on my “seasonal fish” list about scallops – capers are preserved in vinegar or something aren’t they? So I think they’re OK.

    have found another lovely cauli recipe which I’ll post later today with a bit of luck, so look out for that too :D

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