Buy local- support the underdogs and reduce your carbon footprint and food miles :)

A few weeks ago I was sent an email from one of my Uni lecturers inviting me to attend an optional seminar held by a eco warrior and scientist. The seminar aimed to enlighten us about our carbon footprint and the amount of food miles we tot up on items we do not need. I really enjoyed the seminar and my trips to Tesco have been unfulfilled and guilt ridden ever since! Seeing a line of eight fellow students demonstrating how far your sack of oranges travel (and the mileage involved) to get to you is quite shocking I assure you!

So, this led me to thinking. I already buy local where possible but I must admit that I do find Tesco and the like complete money magnets. It is no coincidence that when you pop in for a few key items (the staples, bread, milk, etc) they will be located at the back of the store. Meaning that you pass every 'Offer' gondola on the way too and from picking up your items. I am often disheartened by the amount our weekly shop comes too, less so admittedly since I have made a massive effort to plan meals and snacks more efficiently. In addition to this the food often does not stay fresh up until the use by date. Specifically I find the fruit and veg to be at the 'needs to be eaten within a day or two' stage from the day of purchase. There is no way it will last a week. Leaving the consumer with two options, One- eat fruit and veg that is less than fresh or 2- face gondola city a few times a week to buy fresh!

I now have a new system in place, well an ever evolving and developing system, that allows us to eat fresh produce that is locally produced and often organic. The best bit? It is also cheaper!

Some tips:-

• If you are going to use supermarkets try to shop online where you will be less influenced to buy products you do not need.
• Make sure you have a menu plan for evening meals for the week.
• If you buy lunch out you will find it cheaper to take a packed lunch. This can mean preparing a little extra evening meal and taking the 'leftovers' or factoring the lunch into your menu plan.
• Buy from local suppliers. That way you will get better value for money, a more personal service, you will know where your produce came from, it will be in season. I bet you will save money and have twice the shelf life out of your products.
• When using markets for fruit and veg go at the end of the day. They do not want to take any produce back so you will get bargains! This does require some flexibility with what veg you end up with, not a massive issue if you menu plan 'chicken dinner with fresh veg' or 'lamb curry' (add anything from onions, peppers, mushrooms, peas- whatever you have!
• Use your local butcher. I have said it before, I will say it again. My local butcher is the best. I am sure if you get to know yours and become a regular they will happily throw in a few extras/meet any requests for special cuts etc. Aswell as being experts on how to prepare your meat. Can you say the same about the server in the supermarket?!
• I don't eat meat but ditto the fishmonger.
• If you are feeling especially green you can make your own cleaning products. If like the 90% of us that have a million miles an hour life you do not have time buy in bulk. Make the most of BOGOF deals and coupons and find a small corner to store your stock. This also means you avoid that dash to the supermarket that ends up costing a few pound more than you budget!
• Buy produce that is in season, this should happen naturally if using local suppliers, this will always result in cheaper, fresher food. It does not harm to have a vague idea of what is in season and when. Google is an endless source of help on that score!
• Make the most of charity shops for kitchen bits and bobs, ornaments, furniture, clothes, accessories, books and everything non food related. One off bargain buys and the satisfaction of not looking like a cookie cutter person. And all for a good cause? What better reason to indulge in some retail therapy!
• As with everything we do the best money saver is to *try* to help our children to understand that a certain brand of product is not better simply because of the marketing. Invest in some reusable containers, or better still save some yogurt pots, takeaway cartons etc. Buy in bulk and put a small amount in these containers for packed lunches. Let the children decorate the pot in whatever way you choose and they usually don't object (if they are young lol)

Soup...the key to reusing all leftovers (please note their are exceptions-no half eaten sandwich soup is ever going to taste great!)

Oh I am well on my way to frugal loveliness, eco success and dare I say it? yes, I dare! Domestic Goddess status :)

Yesterday I made two huge pots of stew, one beef (endlessly popular in our home and my personal favourite meal in the world) and one chicken, the first time I have ever made chicken stew as I believe poultry to be too bland for stew.

But....my reasoning was, I will make a batch of shortcrust pastry and drain some of the stew fillinng, cover with gravy and make a pie. This can be frozen, total lack of effort as I was making the stew anyway :) Bonus! The pie, you will be glad to hear, went well. So well it never got to the freezer!!

Anyway, the stew was nice, tastier than I thought but we really didn't need two stews. I halved the beef stew, half for now, half for freezer (from experience freezing stews, curries, etc makes them taste nicer when defrosted-the flavours seem to 'mingle' better) So.... I popped all the stew filling and half the stock in the blender, whizzed for a minute and voila chicken soup :) It must be said, very nice soup too!

So this is my new lesson to myself today....soup it up!! When I make Sunday roast I often have its and bits of veg, potatoes and meat left over. I am going to keep the veg stock and left over gravy pop this in the blender with left over bits and Monday lunch is sorted!!

So come on people, put those odds and ends to good use and get some extra veg into you for lunch....healthier, thrifty and tasty.... homemade soup is my Sunday winner!!

Recipe- Chicken Stew

Chicken breasts
potatoes
carrots
peas
onions/leeks
chicken stock
salt and pepper to taste
dash of white wine (that could just be me! good excuse to open a bottle...)

1. Cut the chicken breasts into bite sized chunks (about the size of a 10p coin)



2. Fry cubed chicken until cooked



3. Put chopped veggies into a stew pot/large saucepan with stock



4. Add chicken



5. Add wine and salt and pepper



6. Bring to boil



7. Reduce to simmer until all veg is soft and stew has thickened

• If stew is too thin use cornflour mixed with cold water to thicken-as per pack instructions



• remember to taste stew for flavour, never be afraid to throw any extras you have in- herbs, spices, play with the flavours!



• I have not added quantities, I tend to throw an equal amount of each veg in and an average one breast per person



• Remember to make extra if removing some for a pie!!

To make the pie just make shortcrust pastry:-

100g of lard

100g of stork or bakers butter

400g of plain flour

1. Throw all ingredients into food processor (a must have item imo!)



2. Add a pinch of salt



3. Blend until breadcrumb consistency



4. Add a drop of water into funnel at top until mixture takes on a dough consistancy- add water slowly, you won't need much!



5. Knead on floured surface and form into a ball



6. Pop ball in fridge (in clingfilm or dish) for 15 mins to harden

Use the pastry to line a pie dish, scoop ingredients from chicken stew out with strainer type spoon (you won't want the stew stock) add generous amount of bisto gravy, put pastry shell on top and .... cook :)