BUY MORE, WASTE LESS

WIL­LIAM BOW­MAN EN­COUR­AGES US TO BUY WHEN IT’S GOOD AND USE WHAT WE BUY.

Cuisine - - CONTENTS - Recipe, food styling & pho­tog­ra­phy Wil­liam Bow­man

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

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