BUY MORE, WASTE LESS
WILLIAM BOWMAN ENCOURAGES US TO BUY WHEN IT’S GOOD AND USE WHAT WE BUY.
Will Bowman shows us how to make the most of our produce
I WENT TO OUR local farmers’ market recently and did what I’m sure a lot of people do – got overly excited and bought more than I needed or knew what to do with. One item of indulgence was about 50 chillies that were deemed ‘seconds’ and that still gave me change from $10. Another was a huge and vibrant bunch of carrots that had just been pulled from the earth.
The growers of the carrots asked if I wanted the tops taken off – it seemed like such a cruel thing to do, so I quickly said no thanks, without actually considering the fact I’d never eaten carrot tops or even thought about how to go about it.
While walking away from their stall with my bag, which was proudly sprouting a bushy mess of carrot tops, I had food waste on my mind. Why do people discard more than half of a beautiful plant like that? And why was no one else bulk-buying the man’s chillies that were very marginally counted as seconds?
There are people who will argue that the hedonistic animal inside them needs certain pleasures yearround, and others that will say green and fibrous carrot tops aren’t likely to be transformed into something delicious. There are sustainable answers to both of these thoughts.
Waste of food isn’t just throwing leftovers into the bin or discarding some fruit that has been left in the bowl too long. It’s buying produce out of season instead of preserving it when it’s plentiful and it’s discarding a part of something simply because it may take a little more time and thought to transform.
So, how to process and preserve 50 chillies to enjoy through those dark days when their price sky rockets, and what to do with oftenlost-to-the-compost carrot tops?
CARROT-TOP PASTA recipe page 84