Eat greener - food expert Q&A

Expert: Silvana Franco

Q: Why is it greener to eat with the seasons?

A: We’re used to being able to buy produce all year round, which on the plus side means we have a lot of choice but on the downside isn’t so good for the environment. If we eat food when it’s in season, not only does it tastes better, but it can also be grown locally without the need for artificial heat, light and pumped water – all of which use a lot of energy. The nutrients also start to deteriorate from the moment the vegetable is picked so if it doesn’t spend much time (and fuel) travelling, all the better.

Q: I want to cook something a bit out of the ordinary for each season. What do you suggest?

A: Jerusalem artichokes are a fabulous, UK-grown winter root vegetable. Treat them in a similar way to parsnips by cooking alongside your Sunday joint. Another tasty idea is to roast them in olive oil with whole garlic cloves then top with blue cheese and a good squeeze of lemon juice before serving. In the spring look out for broad beans, which are fantastic in risottos, purées and warm salads. In summer try using fennel - grate it raw into salads, roast with a chicken or use for soup. Autumn is a good time for plums. We all know they make great crumbles but are also delicious stoned, dotted with butter, sprinkled with sugar and cinnamon and roasted. Try making a compote with an Asian flavour by simmering stoned plums, whole star anise, grated root ginger and a little sugar and serve warm or chilled with yogurt.

Q: Is it ever better to buy imported food than UK-grown?

A: It’s really a question of choice. Some development organisations argue that air-freighted food is an important source of foreign currency to countries like Ghana that can help build roads, hospitals and schools. However, the countries we import from also tend to be the countries where water is scarce and desertification is a real concern. On the other hand, some fruit, like tomatoes grown without greenhouses in Spain and then shipped over, could be greener than those produced out of season in energy-hungry glasshouses in England. Personally, I always try to buy seasonal British food. The best advice is to read the label and make an informed decision.

Q: How long do food seasons last? I’m never quite sure what is in season when.

A: A season can vary from a couple of weeks (for Seville oranges) to a few months (for new potatoes). Most months bring something new to the market such as chestnuts in November and asparagus in May. If you vary what you eat throughout the year rather than picking the same things week in and week out, you’ll find yourself enjoying a much more balanced and interesting diet. To see what’s in season when, visit xxxxxxxxx.

Q: Is it okay to freeze seasonal produce to use later in the year?

A: It’s usually fine to freeze fruit and vegetables but there is no set rule as it depends greatly on the different levels of water and sugar content. Generally, berries can be frozen whole (although they can be very mushy on thawing so it’s best to purée very soft fruit like strawberries first) while most greens and hard fruits should be blanched by briefly boiling to preserve colour, texture and flavour before freezing. Remember to use proper freezer containers and seal, date and label accurately as you probably won’t recognize the contents after a couple of months. Freeze for a maximum of three months. For more tips on freezing foods, go to  http://www.lovefoodhatewaste.com/storage_and_tools/tips/freezer

Future themes:
Leftovers
Low-energy cooking
No-waste cooking
Storage
Freezing