If you’ve made it one of your 2021 resolutions to try and eat more seasonal, local produce – these monthly blog posts are for you.
I try to demystify ‘seasonal eating’ by sharing some simple info on the fruit, veg, meat & fish in season now, along with some ideas for how to cook & eat it.
Entomophagy – the eating of insects, arachnids and centipedes – isn’t a new idea. It’s even mentioned in the Bible, as well as in ancient Roman and Greek texts. Most Brits, however, would view the idea of eating insects as absurd. And pretty gross.
But with some two billion people around the world eating insects as part of their regular diet, I wonder if we could one day get used to it here in Wales? One couple based in Pembrokeshire certainly thinks so.
This is my favourite way to use up any kind of squash (butternut, crown prince and kobocha are my usual go-to) and you can freeze it in batches for another day.
The croutons are just chickpeas, roasted in spices until they are crispy. This recipe makes a whole batch of them – but you can pop them in the fridge and use them to top soups, salads and stews. It’s all completely vegan, and honestly so easy.
For home growers, kitchen gardeners and those with allotments, eating seasonally happens automatically. But for the rest of us, it can be a bit more of a mystery. In these regular blog posts I try to demystify it a bit – by sharing what’s in season now – and where in Cardiff to find it.