30 October 2011

Step Down Sunday – Seasonal Veg

Step Down Sunday
One of our big goals is to reduce the carbon-impact of our food. Now that we’re shopping in the local farm shop each week, we have more opportunity to eat seasonal veg. Seasonal vegetables can be grown locally, so there are fewer transportation miles. A significant portion of our carbon footprint is created by shipping food half-way across the world so we can eat it all year round.

I'll admit this all sounds good in theory, but to be honest I’m not really that adventurous when it comes to food.  Growing up we’d eat potatoes, carrots, broccoli, tomatoes, celery, iceburg lettuce, and green beans.  I’ve stretched myself out to chickpeas, cauliflower, and all types of lettuce, but beyond that I tend to struggle.  It’s not that I don’t want to try new things, I just don’t know what to do with them most of the time. 
So I was thrilled when we discovered how easy it is to cook Little Gem Squash!  One gourd is the perfect size to split between two people, and you can store them in the cupboard for about a month.  It’s so easy to prepare I thought I’d share the recipe:
Little Gem Squash 
  • Wash the outside of the squash.
  • Then use a heavy knife to cut the squash in half.
    (Mr G. has finally found a use for our cleaver!)
  • Scoop out the seeds with a spoon.
  • Trim off the stalk and base to they’ll sit flat on your baking tray.
  • Coat with olive oil and sprinkle with salt.
  • Roast at 200°C for 40 minutes
That’s it!  Just pop them straight onto your plate.  The rind acts as a bowl and you can easily scoop the flesh out with your knife & fork.  A perfect side dish for these autumn months, Little Gem Squash are an easy and tasty addition to you meal.

Do you have any seasonal veg recipes?

If you'd like the code for the Step Down Sunday badge or to learn more about it, go to the Step Down Sunday page.