We began our first month-by-month chapter with November veg and recipes. According to the New York Magazine Vegetables Are the New Meat and we have all been coolly savouring the unusual veg of winter – black kale, celeriac, purslane, squash, quince, rose hips - and building our dishes around them and making fiery sauces with our home-grown chillies.After our cookup of Moroccan styled 7 Legumes with quinoa and chickpeas (including Erik’s giant fennel) and a Jerusalem artichoke soup we asked ourselves the question: If you could only have six items from outside the UK in your kitchen, what would they be?
Tough call. What would life be like without olive oil, lemons, black pepper, durum wheat pasta, Basmati rice. . ? Several key outsourced items from the meal we’re going to be looking at for our ecological and carbon footprint index, as well as that often unsustainable and unkindly produced dairy staple, yogurt.
We’re also starting to log our sessions in the blog. This month TN's LC cooks began our Norwich sustainable outlets section talking with Robert of Folland Organics in Norwich Market and our resources section with a review of the key investigation into the corporate control of our food system, Felicity Lawrence's Eat Your Heart Out. And if you missed it the first time round check out Elena's thought-provoking piece on food ethics, Food by Numbers - how to eat with your heart as well as your head. Food is not just for Christmas.For more details about the Low Carbon Cookbook contact Charlotte Du Cann on rootsshootsandseeds@hotmail.co.uk
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