Meatless Mondays - Swiss Chard (Krautstiel) Pesto

I just realised recently that I’ve been pretty ignorant when it comes to vegetable shopping. When I first started cooking (fresh out of college and finally got a real kitchen in a share house), my champion dish was always the Mie Goreng. From all the vegetable choices out there, for some reason I have always stuck to zucchinis, capsicum and mushrooms which I always put in my Mie Goreng. This became a habit and for a long time these were the only three veggies I would even think of buying!

Carciofi alla Romana (Roman Stuffed Artichokes) - Seasonal Eating

Artichokes from Oerlikon Markt

Cooking with in-season vegetables is a pretty easy and cheap way to practice sustainable eating. It minimises the emissions generated from transporting these vegetables from far away farms. Plus, you keep your local farmers happy and it’s a good opportunity to put on your experimental masterchef hat.

Unlike in Australia where we could generally get vegetables at any time of the year for pretty cheap, eating seasonally is anyway something that Europeans have already been doing for a very long time. I guess when the climate is harsher you’re left with no choice but to be resourceful!