August is an abundant month here in Wales, with fields, allotments and farmer’s markets overflowing with fresh produce. Which means it’s also the perfect opportunity to double down on eating locally, seasonally and ultimately – more sustainably. Eating locally produced food, when it’s in season, keeps more money in British farming and creates a more resilient, climate adaptive food system.
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‘Frittedda’ is a light vegetable stew which originates from Sicily, but it also works brilliantly when used as a sauce for pasta. It’s the perfect dish for showcasing all sorts of vibrant spring vegetables – and though asparagus is not a traditional ingredient, the fresh green spears grown by Paul’s Organic Veg in Monmouthshire work brilliantly here.
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I had a can of Toast Ale’s new 6.2% chocolate stout in the fridge – a new brew they’ve made from surplus bread & chocolate in collaboration with Divine Chocolate, as part of their ‘Rise Up for the Planet’ campaign. It’s a freaking delicious stout, so I figured it would also taste amazing baked into a chocolate cake.
This is my adaptation of an Edd Kimber recipe which I found on the Sainsbury’s Magazine website; where I have also used some of Halen Mon’s epic Salted Caramel Spread to make a delicious, sweet cream cheese frosting.
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Veg box sales rocketed by 111% in just six weeks at the beginning of the first lockdown, with Covid-19 driving demand for fresh, healthy food that could be home delivered. Some of the usual veg box companies even struggled to cope; many had to put waiting lists in place and turn away new orders.
Luckily, it wasn’t long before local businesses stepped up to fill the gaps, and existing veg box schemes found ways to adapt and expand. As a result there is now plenty of choice when it comes to finding a local scheme that works for you.
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