In the past few years, many European countries have been swept by the organic food rage. It appears to be the only consumer product not affected by the economy crisis, as sales continue to grow and new organic stores keep appearing. As a karma-conscious vegetarian, I have been on the crest of the organic wave for quite some time now. For years I have been collecting my weekly package of organic veggies from the health food store. The package includes seasonal vegetables and fruit, and the supplier tries to include as many local products as possible. Fortunately, the package also includes descriptions and recipe suggestions to the sometimes odd and unfamiliar vegetables, so you’re not completely stuck with your freshly acquired earth apples or parsnip.
Every now and then, however, you need to get creative on your own. Once, after an inspection of my fridge, I realised that all I had in house was half an orange squash, some kale and a small piece of goat cheese. Not being picky, I’ve combined these ingredients into what turned out to be a winner.
Here’s the recipe, a tribute to my creative genius and my absence of planning:
Ingredients (for 2 servings)
- Half an Orange Hokkaido Squash, cleaned of seeds and chopped (with the skin)
- Medium onion, chopped
- 200 gr kale, chopped
- 200 gr spelt
- Cumin (seeds or powder)
- 75 gr goat cheese, rasped
Wash the spelt and soak for several hours. Change the water, bring to boil, then simmer for 45-60 minutes, until chewy but tender.
In a large frying pan, heat the oil and fry the cumin 7seeds for a couple of minutes. Add the chopped onions and fry until they’re soft. Stir in the chopped squash and fry slightly. Add some water and simmer for 5 minutes. Add the kale and some more water (and cumin powder if you’re not using seeds), simmer for several minutes until the kale and squash are soft, but not disintegrating. Pepper to taste. Before serving, sprinkle with rasped goat cheese.
All the ingredients can be grown locally in small European countries. If you’re lucky enough to have a small European garden, you can even cultivate your own pumpkin and kale, as they are weather-tolerant. All in all – low carbon emissions on transport, no need for greenhouse cultivation, support for local farmers and a great taste – think global, eat local!