#LoveFood: Our suggestions on how to use leftovers

I’ve asked my EatGreen2016 fellow bloggers to share what is it that they do with leftovers and many interesting suggestions came up. Here they are: Holly’s tomato sauce My standby is to throw everything in a pan with a tin of tomatoes or passata and make a sauce to go with pasta, rice, jacket potato…

#LoveFood: freezing tips

One way of not wasting food is to freeze it while it’s still fresh. With some produce it can be a bit of a faff but definitely worth it to save it from ending up in the bin and to save some money as well. First of all, a few basic freezing tips and advice:…

#LoveFood: Planning before shopping

According to the Love Food Hate Waste website, the average family could save £700 a year, simply by throwing away less food. We throw away 7 million tonnes of food and drink every year from home, costing us £12.5bn a year. If you go shopping with a list you will probably waste less food and…

#LoveFood

Over next week, here at the EatGreen2016 blog , we will be  conducting a campaign on food waste. This Sunday, 5th of June, it is World Environment Day and food waste has a significant impact on the environment so it seems timely to remember the date with a campaign on food waste.      …

Vegetable of the month: Rhubarb

Rhubarb is originally from Siberia and was also grown in many parts of the Himalayas. It was used for medicinal purposes in China over 4500 years ago, brought to Europe by Marco Polo in the 14th century and only started being consumed as a dessert and wine in Europe by the 19th century. Red rhubarb…

Vegetable of the month:Asparagus

Asparagus belongs to the same family as leeks, onions and garlic. The British asparagus season is short (six to eight weeks from April to June) but of course we can find them in supermarkets almost all year round. Asparagus is high in fibre, folate and potassium. Each spear of asparagus has only about 4 calories…

Asparagus frittata

Ingredients: A bunch of asparagus Two medium sized potatoes One small onion or shallot 6 cherry tomatoes (or more if you want) 6 eggs 1 teaspoon of olive oil (Variations of this could include sliced courgette, sun dried tomatoes, cheese added to the egg mixture or sprinkled on top, etc.) How many this would feed…

Vegetable of the month: Leek

Leeks are from the same family as onions and garlic, the Allium family. They are at their best between November and April. Leeks are a good source of fibre, vitamin K and vitamin C. Keep them unwashed and untrimmed in a plastic bag or wrapped in a paper towel in the fridge. Interesting facts about…

Veg Box People on campus

Eight months ago I signed up to a veg box scheme from the Veg Box People that delivers on campus on Tuesdays. My idea, more than consuming organic veg, was to support local farmers and eat local, seasonal food. As I saw it, it was supporting a good cause and getting a bag of veg…

Vegetable of the month: Kale

Kale is a (usually) green leaf brassica (cabbage family) that is in season between June and February but it is at its best from September onwards. It is an excellent source of vitamins C, A, folic acid and calcium. A couple of interesting facts about kale: It has more calcium per calorie than milk It…