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T HE F IF E DI ET
Remind me, this?
why am I doing
By eating a more local diet and by sticking to our 6 point plan for sustainable eating you can be part of the solution three times a day. At the moment about a third of the emissions that contribute to climate change come from the way we produce, transport and consume our food. By eating the Fife Diet we can begin to change that. Our Carbon Foodprint report last year laid out how eating this way can cut your emissions in half. • • • • • • Eat local Compost more Grow some of your own food Eat more organic Waste less East less meat
The easiest way to get a substantial amount of your kitchen stocked from local seasonal organic produce is to order a veg box to be delivered to your door. They range from a small fruit and veg box at £11 to a large family sized one at £18. We can gladly recommend Pillars of Hercules or Bellfield (both organic). In fact our top tip is to get both. You can regulate size and contents with them and it spreads the delivery across the week. So for around £20 a week you can have the basis of your new diet arrive at your door. If there’s particular veg you DON’T like – just tell them – they are keen to tailor the veg box to you. Other local producers from fish vans to meat producers (Dalachy, Puddledub, Lucklaws) to bakers (Steamie Bakehouse) all deliver. See: http://www.pillars.co.uk and http://www.bellfield-organics.co.uk
So now you have this great fresh food arriving at your door. The real test is not sourcing the food, it’s finding the time to cook it. Veg needs chopped, stews need stewed, crumbles need, er, crumbled. In the mad stressed-out world we live in s l o w i n g d o w n to cook may seem like a luxury you can’t afford, but really it’s essential. The best approach to this is to give in and accept that cooking will take longer but that this is a good change. Taking longer to cook and eat food may be the best thing about the Fife Diet. Okay, so sometimes kids just need fed and no amount of ‘slow food’ chat will keep them at bay. A big pot of soup or casserole to last over two days is one answer. If you really are pressed for time you should try and batchcook then freeze food which can be quickly re-heated. Omelettes replace pinged pizza, or savoury pancakes can be super-quick.
Be a Food Explorer
Exploring new venues, new farms and markets, roadside stalls and new places to get food off the beaten track is part of the fun of eating the Fife Diet. Trying out new things like tayberries, gooseberries, wild foods or game, exploring seafood like samphire, crab or langoustine (prawn) are all part of the pleasure of this way of sourcing your food.
we like it. On the
Most of us eat whatever we like whenever what’s seasonably available HERE where you live’. Adjusting to this idea of a more limited choice is going to be the key to success. The joy of discovering what each season has to offer is part of the journey of eating locally. Thinking ahead will be key, so when you have tomatoes in the summer make chutneys to store or tomato sauces to freeze. When apples are plentiful in autumn stack and store them and they’ll last through the winter or make apple juice. People often assume that winter will be the most difficult time but actually there’s an abundance of winter vegetables. The most challenging time is during the ‘hungry gap’ of March/April when the winter season of crops are thinning out but the summer fruits and new season isn’t quite ready.
you’ll be eating
Coco-Pops are off the menu – but oatmeal, honey, yoghurt and raspberries are in, as are bacon and eggs, black pudding, sausage and tomato, granola or Fife muesli. Try Falkand (organic) Puddledub or Lucklaw (free range) for your porky needs or visit one of the Fruit Farms to pick your own and stock up on Fife’s amazing soft fruit. Or use your loaf - join one of our Bread Clubs and get your bread delivered too.
about a green bean, beetroot and yoghurt salad? A bowl of homemade soup or a roll filled with organic salad and anster cheese? Search our website for the following for more great lunchtime ideas: Jerusalem Artichoke Pizza, Scots Rarebit, Celery Apple and Potato Salad, Broad Bean Pesto
Eating at work or working from home? How and Sourdough Toast, Soup au Pisto, Omelet and Chips...
Your not going to have any problems making pots of lovely dishes for your dinner. One idea some people have tried is making a meal and then asking everyone round the table what the secret to making this meal so special is? Invite the more sceptical friend and get them to join too. Search our website for the following for more great dinner ideas: Haricots Verts with Poached Eggs and tarragon Vinaigrette, Sausage Casserole, Crabcakes and Salad, Savoyard Potato and Leek Gratin,
F ISH, F RUIT AND DAIRY
Fife’s fruit is great (especially soft fruits in summer) as well as a growing number of festivals celebrating other fruits, such as Newburgh Plum Market and Newburgh Apple and Pear Market. There’s now Apple Days across Fife and look out for pear, plum, damson, cherry and medlar. Also look out for brambles, goosberries, tayberries, redcurrants, blackcurrants and loganberries. The trick is to gorge yourself in season and then freeze big batches. For dairy we have the award-winning Anster Cheese, from St Andrews Cheese Co at Falside Farm outside Pittenweem. Jane Stewart’s cheese production has gone from strength to strength and there range now includes a smoked cheese and a garlic and chives cheese too. A ‘cheddar’ is on the way. For fish and seafood we recommend following the Marine Conservation Society Good fish Guide which suggests we eat more of species like: Mackerel, Saithe, Herring, Lythe, Pouting, Pilchard, and Skipjack Tuna (all Marine Conservation Society approved).
Finally...the aim of the Fife Diet ISN’T to eat food exclusively from Fife, it’s to begin the journey to a healthier more sustainable food system. So don’t lose out on those things you absolutely love that come from abroad (a world without chocolate, coffee, wine or sugar would be pretty dull). If you think of the challenge being to see if you could source of your food from ‘here’ and 20% of food that you couldn’t possibly get here then you will have made a big leap to sustainable eating. There’s also a good argument that we should be supporting the Fair Trade growers – localisation works better when it’s backed up with a healthy bit of international solidarity! 80/20 also means it’s not about being perfect, being closed or being sealed-off from the world, but it’s about being ambitious about seasonal eating and local sourcing.
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