Eating local food in
season is a good way to support local farmers and eat as nature intended. Stocking up on local veggies is also a
less expensive way to feed your tribe.
1. Celeriac – Also known as celery root
(because that’s what it is), celeriac can be made into thick sweet soups or
pureed with potato for a more elegant mash.
2. Broccoli – You know it’s important to eat
your greens and broccoli is an easy one.
Lightly steamed or stir fried with soy and a little chilli, this is one
versatile brassica.
3. Onions – Love ‘em or hate ‘em, onions are
at the base of many a recipe. In
winter, sweat them to bring out the sweetness or make onion soup.
4. Kale – One of our New Year’s resolutions
is to try making kale chips. It
does sound weird but the vegan guys seem to be onto a winner here. Just rub kale with oil and salt and
bake in the oven. If you don’t
believe us, check out a recipe.
5. Cabbage – So versatile,
use cabbage in salad, pickles, coleslaw, stir fried or just lightly steamed
with butter and black pepper. You
can even make real sauerkraut by fermenting cabbage. The oracle on fermentation is Sandor Ellix Katz.
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