• 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.

A season in Italy

Domestic goddess rating: 20% (seriously working mum just lately so the house has gone to pot… managed to find some great new recipes though) Five-a-day: 5/5 Food miles: none

On the menu: toast, jam & juice (breakfast); sardines on toast (hastily cobbled-together lunch); pub grub (supper with a mate)

Have been shamefully remiss on the blogging front just lately as my workload has just catapulted from a bit on the heavy side to bloody ridiculous. What with kids and non-existent housework too it’s just been a joke. As a result my house is descending to the point where it’s tricky telling the difference between the kitchen floor and the garden, and we’re having to dust the telly before we can watch it.

But – I’m still eating seasonally! I have my husband to thank for this, as I’ve nicked his favourite cookbook. It’s called Recipes from an Italian Farmhouse by Valentina Harris, and it’s not your usual Italian cookbook. It’s packed with really good, simple but healthy dishes, and loads of them use what we think of as unusual veg – so you can find recipes in here that use spinach, cauliflower, and even turnip tops (the first recipe I’ve ever found that uses these!)

I’ve always found Italian cookbooks to be stuffed with more tomato-based pasta sauces than you could eat in a lifetime, so it’s so refreshing to find one that has something a little different, too.

Anyway, I was hunting down a recipe that used cauliflower the other day, and my hubby said he thought he remembered one in there. That’s when I discovered this yummy, yummy recipe for cauliflower in red wine – we had it with a delicious crusty French bread and salad. After that I moved on to Swiss chard and pine nuts (using more chard from the allotment – doing seriously well and looks like cropping for another month at this rate) the following evening, served with sizzly pork chops, and now I think my poor other half has lost his lovely cookbook forever. Kind of like the look of Christmas Eve cabbage, too…

2 Responses

  1. Cauliflower in red wine sounds interesting!

  2. it is :D one of the best recipes for cauliflower I’ve ever come across, in fact – beats cauliflower cheese into a cocked hat…

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