This month is great for taking time to look up from whatever you’ve been busily doing for the past year & looking at the bigger picture. Be it your new year resolutions, plans for the coming year & even the next one. Whether, like us, it’s planning for a small business, your career or personal life, January tends to be quiet, allowing for lots of time for reflecting. What changes are you making this year?Dry January, January detox’s & our new years resolutions got us thinking about Good Eating. For us good eating is more than just getting our 5 a day, it’s bigger than that, it starts from doing the shopping, it’s about being responsible for yourself, the choices you make, the food you cook & the waste you discard. From where you fill up your shopping basket to your rubbish the council comes to collect & all the bits in-between.
If you follow us on social media you may hear us banging on about seasonality a fair bit, sadly it’s become a bit of a cliche, it gets overused so much in the media & often gets used inappropriately. But eating seasonally is where good eating starts, buying locally grown & seasonal food means a monthly changing menu of produce to choose from, which is pretty exciting for all us keen cooks. It means when there’s a glut of seasonal produce the prices come down & you can often bag yourself a bargain haul of courgettes or tomatoes, apples or Brussel sprouts.
Good eating doesn’t end there though, for you it may be what you grow in your garden or allotment, how you shop for food with minimal single use plastic packaging, what you cook or preserve, how you make full use of your ingredients & leftovers too. With meat it’s called nose to tail eating, with veg it’s the same, a leaf to root approach. And then there’s the nutritional & health element to all this, eating food that’s fresh & not full of pesticides, antibiotics or E numbers is better for the environment & for us humans too.
The concept of good eating is often attacked in the media as a middle class ideal simply not possible for everyone. We’d argue the key is education about ingredients & cooking. It’s actually cheaper to buy a whole chicken once a week & use all of it (including the bones to make stock which goes on to make a soup which goes on to make lunches) than it is to buy chicken breasts twice a week. But knowing how to make use of a whole chicken takes skills, time, a bit of imagination & the energy to do it. Hands up we’re not perfect & don’t want to come over all preachy, we all have poor eating days & weeks, particularly in the run up to Christmas when we are so busy. But we want 2019 to be a year of Good Eating & Drinking, it’s a theme we keep coming back to, in our products, in our Fresh range, in our recipes & blogs & on social media too.