Fight for your right to parsnipPosted: January 13, 2012
Last week I was inspired, infuriated and energized at the Oxford Real Farming Conference (ORFC). This is the third ORFC to take place during the same week as (and right across the street from) the mainstream Oxford Farming Conference (OFC).
The ORFC is about innovations and activism related to growing healthy, tasty food without destroying rural communities, the soil and human and animal health. The OFC is about growing more food more intensively, and is sponsored by investment banks, agribusiness companies and pillars of healthy eating such as McDonalds.
Of course, the OFC wasn’t just a bunch of baddies meeting to decide how to make us buy more fizzy drinks and destroy local food markets. They allowed a few people to discuss things like sustainable agriculture. That was so nice of them.
Be a local yokel
While I could just hang my head and cry into my fair-trade coffee about the very depressing state of the global food system, I won’t. Instead, I’ll focus on taking action.
Some of the clear messages from the ORFC were to buy locally produced food and cut out the middle men (er, middle people) by buying from farmer’s markets or direct from growers (such as through a community supported agriculture (CSA) farm – find one near you in the US or UK).
Another important message was to inspire people to go back to the land, especially young people, thus encouraging a generation of young farmers.
For the rest of us, we need to rediscover the “lost arts”: learning about the foods grown or raised in our region, cooking and preserving those foods, baking bread, sharing meals at home, and just generally getting back into the kitchen or garden (this applies to women and men).
Raiders of the lost arts
Part of rediscovering the “lost arts” involves learning about vegetables we’re unfamiliar with, don’t know how to cook, or dislike because we’ve had them badly prepared. This includes the mushy canned spinach you had in the school cafeteria, and Brussels sprouts, which I hated as a child but now adore (if they’re fresh).
Local eating requires local knowledge, something that’s been lost as the sources of our food have moved further and further away from where we live. A great way to learn is to ask the sellers at farmer’s markets how to cook the things they grow. You can do this at a butcher’s, too, if they’re selling locally produced meats (and find out how to cook weird and wonderful parts of animals that our ancestors coveted).
In an effort to inspire your adventures in the “lost arts”, I’m offering a hearty vegetarian risotto recipe using winter root vegetables. I love risotto, but when I think about making it I immediately remember the 20+ minutes I’ll need to stand and stir over the stove. Fortunately, this recipe is done in the oven, and I was impressed by how rich it tasted despite the lack of stirring.
Winter vegetable risotto
I’ve made risotto often in the spring and summer with spring greens, aubergine (eggplant) or courgette (zucchini), but I hadn’t experimented much with using the muddy root vegetables we get this time of year. The recipe I’m sharing is adapted from one at Waitrose.com. I substituted sweet potato for the swede (aka rutabaga — though sweet potatoes aren’t grown very widely here in the UK, so swede is usually a better option). I also added garlic, and used parmesan-style cheese instead of the special sheep’s cheese they recommend. Feta or another rich white cheese would have been very good, but I used what was in the fridge (try it with a cheese made locally!).
While it takes about an hour and a half to make this, most of that is with the dish in the oven, unattended. So it may not be a quick option for after work during the week, but perfect if you’re pottering around the house on a weekend.
What you’ll need
250 grams (about 1-1/2 cups) each sweet potato (or swede/rutabaga), celeriac and carrots
2 small red onions
Several cloves of garlic
3 tablespoons olive oil
A handful of fresh sage leaves (or use a couple of teaspoons dried)
175 grams (or just over 3/4 cup) of Arborio risotto rice
150 ml (just over 1/2 cup) of dry white wine
500 ml (2 cups) of hot vegetable stock (I used a vegetarian bouillon)
100g (1 cup) parmesan-style (or other) cheese (try feta, or whatever’s local)
How to do it
Preheat oven to 200 C (400 F, gas mark 6). Wash and peel the vegetables and cut into 2-cm (or just smaller than 1 inch) pieces. Peel and quarter the onions. Peel the garlic.
Place the veggies in a large, shallow baking dish or tin, toss with olive oil to coat, sprinkle over chopped sage. Place in the oven for 35-45 minutes, stirring once or twice during the cooking. Next, add the rice, wine and hot stock and return to the oven for 35 minutes, stirring once.
Remove from the oven and stir in the cheese (add a hunk of butter if you like it really creamy, a la Jamie Oliver). Add salt and pepper to taste.
The original recipe suggests you eat this with a tomato and onion salad, but it’s winter, and tomatoes are grown in summer. Instead, try this lovely recipe from the very tasty and creative blog Not Eating Out in New York: Raw carrot and parsnip salad.