SEASONAL & SUSTAINABLE LIVING - FEBRUARY: HOW TO REDUCE FOOD WASTE AT HOME

8 February 2020 - Posted by The Sisterhood of Sustainability

Welcome to February! Just like last month, we’re going to share with you nan easy and delicious way to help save the planet and reduce emissions! Eating local and seasonal produce is a fantastic way to lower your impact because the less time your food spends travelling or stored in a cold room, the better! Each month this year, we’re going to be sharing the fruits and vegetables that have come into season and the beautiful and delicious ways you can use each ingredient...

Fruits and vegetables in season this month

In February, there are plenty of yummy and fresh ingredients that are ready for eating and can be used to create a huge variety of tasty dishes. February is the best time of year to enjoy berries and sweet corn as well as having beautiful picnics at the beach. So why not make some new creations in the kitchen, pack your picnic basket and head to a stunning spot to enjoy your feast?

SEASONAL VEGETABLES

Asparagus - Avocado – Green Beans – Butter Beans – Snake Beans - Capsicum - Celery - Choko - Cucumber - Eggplant - Lettuce - Okra - Onions - Spring - Peas – Green Peas – Snow Peas – Sugar Snap Peas - Radish - Squash - Sweetcorn - Tomato - Zucchini - Zucchini Flowers

SEASONAL FRUITS

Apricot - Banana - Berries – Gooseberry – Loganberry – Raspberry – Strawberry - Cherry - Currants – Black Currant – Red Currant - Lemon - Lychee - Mango - Melon – Honeydew – Rockmelon – Watermelon - Orange – Passionfruit - Pineapples – Rambutan - Starfruit

How to reduce food waste at home...

Last month we shared exactly how eating local and seasonal produce can help the planet, and so this month we’d like to share a few tips on how you can reduce food waste throughout your home. This is so vital because currently one third of all food produced for human consumption ends up in landfill.

1. Check the fridge before you shop to avoid buying ingredients you already have. Use up the fresh ingredients that are currently in your fridge and then buy only what you need

2. Plan your meals out. Not only does it save time, but it also saves you money and plays a huge part in reducing food waste

3. Check date labels and know the difference between “use by” and “best before” For labels with “use by” the food is not safe to eat and “best before” means that the food is at its best before the stated date and after this date, it can still be eaten if it has been stored correctly

4. Use leftovers and be creative with your next meal. For example, leftover roast vegetables can be used to create a delicious pasta dish or leftover rice can be used to create a fragrant curry.

5. If you do have food that really can’t be eaten, opt to compost it in your garden rather than sending it to landfill. Food doesn’t break down properly in landfill because it is compressed so much so letting it decompose naturally in the garden in the best option.

Now that you’re armed with the knowledge on how to reduce food waste, we’d like to share a few great ways that you can use this month’s seasonal produce…

SUSTAINABLE RECIPES FOR RASPBERRIES

Raspberries are sold by colour, not variety. Raspberries are ruby red in colour, but yellow or golden raspberries are sometimes available. Each berry is actually a collection of tiny fruits, each with its own seed, which form around a small stem. When harvested, the cluster is detached from the stem, leaving behind a hollow centre.

BUYING
Select berries that are plump and brightly coloured.
Avoid berries that are mushy or very dark coloured fruit.

STORING
Raspberries should be eaten as soon as possible after purchasing.
They can be stored for 1-2 days in the fridge.

Make a berry yoghurt sundae by combining 1 punnet each raspberries and blueberries or sliced strawberries in a saucepan with 2 tablespoons caster sugar and 1/4 cup water. Cover and cook over medium heat for 4-5 minutes. Chill sauce. Once chilled, layer berries, syrup, 200g vanilla yoghurt and 1 cup toasted muesli in 4 serving glasses.

Dress a spinach salad with this raspberry vinaigrette. In a food processor, combine 1/2 cup raspberries, 1/4 cup olive oil, a squeeze of lemon juice and 1 tablespoon honey. Puree until smooth, then season to taste.

Make mornings special. Stir 1/4 cup halved raspberries through pancake batter and cook as usual. Dust with icing sugar and serve with fresh ricotta, honey or lemon butter and extra raspberries.

SUSTAINABLE RECIPES FOR SWEETCORN

Sweet corn is not sold by variety, but classified by the kernel (or corn-on-the-cob) colour - either white, yellow or mixed. Corn cobs are encased smooth threads, called corn silk, and flat, green, papery leaves, or husks. The rows of white-to-bright-yellow edible kernels should have a crisp texture, sweet taste and smooth consistency.

BUYING
Look for corn with light brown corn silk and fresh green husks that tightly hug the cob.
Gently peel back the husk and ensure that the kernels are well coloured,
plump and firm to the touch without any loose, missing, or black kernels.

STORING
While sweet corn should be cooked and eaten as soon as possible,
it can last for up to 3 days while still in its husk.

Barbecued sweet corn is perfect in summer. Remove and discard husks and silk. Spread cobs with 1 teaspoon butter and season with any spices you like. Wrap cob in foil and crimp ends to seal. Place on a low to medium heat barbecue and cook for 20-25 minutes, turning occasionally.

This yummy salsa is perfect with pita chips. In a bowl, mix 2 diced avocados, cooked and cooled kernels from 3 corn cobs, 3 finely chopped green onions, 1/4 cup chopped coriander and 2 tablespoons lime juice. Mix well and season to taste.

Whip up a batch of fluffy corn cakes. Combine cooked kernels from 3 corn cobs with 1 egg, 2 egg whites, 1 cup self-raising flower and 1/2 cup milk. Drop heaped spoonfuls of batter into a lightly oiled frying pan and cook until bubbles appear on the surface. Flip and cook until edges brown. Serve with sour cream and sweet chilli sauce.

SUSTAINABLE RECIPES FOR ZUCCHINIS

Zucchinis, or courgettes, are usually sold by colour rather than variety and are available all year round. Zucchini can be dark green, yellow or pale green (known as ‘white’ zucchini). They have an elongated shape with smooth skin and flesh that is slightly sweet, and white to pale green in colour with small, edible seeds. Their flavour goes well with a variety of ingredients and dishes.

BUYING
Look for brightly-coloured, firm zucchini with smooth skin.
Avoid any that have wrinkled skin, bruises or soft spots.

STORING
Zucchini should be refrigerated as soon as possible after purchase,
and can be kept in the crisper for up to five days.
Do not wash zucchini before storing - this speeds up the ageing process.

Top a thin wholemeal pizza base with 2 tablespoons each tomato paste and ricotta. Add 2 zucchinis, thinly sliced lengthways, crumbled feta, 1 tablespoon toasted pine nuts and 1/2 cup cooked, shredded chicken breast. Bake in oven and once cooked, add lemon zest and top with rocket leaves.

Try these mini zucchini frittatas: Whisk 4 eggs and 100ml milk. Mix in 1 cup grated zucchini with 1 cup corn kernels, half a thinly sliced red onion and 50g feta. Divide mixture between 6 regular muffin holes and bake at 180C for 10-15 minutes, or until golden and set.

Enjoy this winter salad: Roast chopped zucchinis, chopped butternut pumpkin and cherry tomatoes with a little olive oil spray and mixed herbs. Combine with baby spinach leaves, a few grilled haloumi slices, tinned lentils (rinsed), balsamic vinegar, finely chopped red onion and snow peas.

Keep your eye out each month for our seasonal and sustainable living article because we’ll be sharing plenty of ways that you can reduce your impact through your food habits as well as learning some wonderful and fresh new recipes.

We’ve teamed up with Hannah Thompson @bramblyorchard and Camilla Jorvad @sigridsminde for this blog series and will be sharing their photos and little snippets of inspiration from them throughout each post.

All photos displayed in this blog post have been styled, created and supplied by Camillia Jorvad from @sigridsminde. Camilla who is currently re-wilding a family farm on Ero Island in Denmark. She uses gardening and living mindfully and seasonally as a way of managing stress and depression shares beautiful and creative photos of life on the land.