A TASTE OF DEVON Eat fresh, eat lo­cal

Devon Life - - Leftovers Recipes -

TLuke Fearon,

founder of The Devon Food Move­ment, a pop-up restau­rant group, urges us to eat lo­cal, sea­sonal food here are so many great foodie oc­ca­sions in win­ter and with one quick dash into town I can have a bas­ket full of great look­ing pro­duce... big red rasp­ber­ries, plump cher­ries and toma­toes of all va­ri­eties, ready to adorn the ta­ble of an im­promptu fam­ily gath­er­ing.

But this is win­ter af­ter all. Should it re­ally be that easy? Should we re­ally be eat­ing rasp­ber­ries from South Africa, cher­ries from Spain or toma­toes from who knows where?

‘I can­not help but feel that as a ma­jor­ity we have lost touch with true sea­son­al­ity in food’

As we move through the year I can­not help but feel that as a ma­jor­ity we have lost touch with true sea­son­al­ity in food. The no­tion of liv­ing as part of cy­clonic year seems to be a dis­tant one as I walk the su­per­mar­ket rows.

Just to note, this isn’t a rant about the su­per­mar­ket, as I also at­tempt to live well for less. Sadly though, the abil­ity to come away with a bas­ket of flavour-lack­ing, food miles is all too easy.

We have slowly moved to­wards a cul­ture where con­ve­nience has masked one of the sim­plest plea­sures in life... the abil­ity to eat lo­cal, sea­sonal food!

How­ever not all is lost be­cause we are a na­tion of change and a county of true food her­itage.

And if you have man­aged to read my pre­vi­ous sea­sonal mono­logues or maybe even made some sub­con­scious ref­er­ence to my own sea­sonal milestones then you might have a some­way­stocked store cup­board by now, all cour­tesy of the wild larder.

If this is not the case, then even now there is still time with a cou­ple of great in­gre­di­ents just start­ing to reach ma­tu­rity. Visit wild­fooduk.com as a good ref­er­ence of sea­sonal wild foods in the Bri­tish Isles.

In my house we are greedy and have all but con­sumed our glut of late sum­mer jams.

The chut­neys and pick­les have lasted a tad longer though – wait­ing pa­tiently for a big ham, the left­over joint or the day the snow comes again! I have a par­tic­u­larly nice wind­fall ap­ple, sweet chest­nut and all spice chut­ney that is far­ing well and when ac­com­pa­ny­ing a roasted game bird takes it to an­other level and it it is never too late to add to your col­lec­tion.

With that said, the star of this sea­son for me is the un­sexy veg­eta­bles. The roots and the bras­si­cas. The veg­eta­bles that make the hum­ble pasty great, bring body and heart to a stew, the base for many a great soup and the lifeblood of our farm­ers’ mar­kets.

Pre­serves bring the light of a warmer month to your plate, but the heart and fo­cus must be both lo­cal and fresh.

It re­ally is sim­ple. Time to look back and re­mem­ber. Time to cook what na­ture pro­vides on your doorstep.

I chal­lenge you to look just that lit­tle bit closer to home this win­ter and sup­port your lo­cal farm­ers, pro­duc­ers and ar­ti­sans.

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