One of my goals for 2014 is to cook more responsibly, and more seasonally. Towards the end of last year I made some changes to my shopping habits, and began making an effort to purchase only free range meat. I’d been feeling worried for a while about my role as a consumer of non-free range meat, and found that with a little planning, the switch to free-range (and organic, where possible) meat wasn’t nearly as costly as I had previously thought it would be.
This year, I’m going to be turning my attention towards fruit and vegetables. I’d like to learn more about the cycle of the seasons, and the fruits and vegetables that come to life at different points throughout the year. Jason has dreams of building us a mini herb and salad patch in our postcard-sized garden this year, so we’re hoping that we might even have chance to grow our own produce before the year is out!
At the beginning of each month of this year I’ll be highlighting a few of the fresh ingredients that are at their best during the weeks ahead, along with a few carefully selected recipes that I believe would really make them sing. Then, over the course of the month, I’ll share one or two recipes of my own that showcase the ingredients at their best, and my favourite ways of eating them.
At their very best in January are leafy greens (like kale, savoy cabbage, cavolo nero, & other brassicas) pomegranates, seville oranges, cauliflower, and swede. I’ll have my first seasonal recipe along next week, but until then, here’s a little collection of some wonderful ways to make the best of this month’s in-season produce. Enjoy!
Dark chocolate covered pomegranate seeds || Sweet potato ravioli with kale pesto || Savoy cabbage, tallegio and potato bake || Cauliflower feta fritters with pomegranate || Seville orange curd & other recipes, from Hugh Fearnley Whittingstall || Parmesan broth with kale and white beans || Jamie’s carrot and swede mash (plus buttery greens and roast shoulder of lamb) || Gluten free satsuma and pomegranate cake