A vegetable-based pondering

We know the deal with meat. Local is good, local and free-range is better, then local, free-range and organic is best. But what are the rules with vegetables?

Both of my local supermarkets supply an array of organic produce. The prices are higher than standard, naturally, but at least there is a choice of products. But what if these organic carrots have been flown in from thousands of miles away? Surely it is more environmentally sound to buy the carrots grown conventionally down the road?

And why should I give my money to the corporate supermarkets? My local greengrocers stocks both home grown and imported produce, none of which is organic. They are very reasonably priced and a family-run business, a rare sight on the modern high street. I have a sneaking suspicion that my greengrocer sells things that do not pass the supermarket standard test. The stickers on the grapefruit look strikingly similar to the ones in Sainsbury’s. If it’s true, I think it’s a marvellous idea, ensuring nothing is wasted.

It’s a minefield, the vegetable aisle. Either you purchase chemical-riddled veg, bred to perfection and cheap to buy. Or you get squeaky clean, odd-shaped veg, all the way from goodness knows where. Of course, the best solution is to grow your own, thus ensuring the best quality with no chemicals or air miles. Sadly, this is not a possible choice when you live in a third floor flat like I do. I know the next step would be an organic vegetable box delivery, but then Dan and the guys at Long’s would lose a customer. For now, I’m going to continue to support my local shop, getting the best value vegetables I can, alongside quality meat. Maybe I’ll give Abel and Cole a call in the future.

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All the leaves are brown

All of a sudden, it seems to be, it has gone dark and cold and wet. I’ve braved the elements too many times this week that I dare not count. I don’t think I’ve been properly dry since last Monday. But the one good things that raises out of the foul weather is the accompanying food.

Salads and strawberries are all very well when the sun is shining. But there is something intrinsically more enjoyable about the warming dishes that come along with the cooler months. Take soup for example. So simple, so cheap, so delicious.

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The vegetables were chopped and boiled with the homemade stock I was saving. Then I added a little spice and seasoning, although, in honesty, it could have done with a bit more. Practice makes perfect and I will know for next time. The whole dish was blitzed and a silky, thick soup was created. It was filling and nutritious, what more could one ask for when the rain is pouring.

I have my eye on making a hearty beef stew next. But first, graduation.