Day 38 of 365 Days Of Low Carbon Living, where I create a delicious and quick vegetarian meal with big environmental benefits from locally grown produce.

One of the best things about summer is the variety of vegetables available.  So many different colours, flavours and textures!

Warm weather in spring beckons us outside.  And the ease of growing so many warm-season crops like tomatoes means that many of us grow at least some of our summer vegetables.

Because each of us has different talents and live in slightly different conditions, this can mean that we differ what we grow best. One thing is almost certain: in your area there is likely to be a variety of locally grown vegetables.

For the last few years, I have not had any success with zucchinis – so a friend with an oversupply that exceeds her family’s ability to eat them was more than happy to share.

This year the eggplants at my local farmers’ market seem particularly good.  Eggplants require a long, warm growing season…which means can be pretty tricky to grown in the open where I live).  Last year I did not get my summer vegetables planted until late last year, so I didn’t bother with eggplants.  Instead, I have been buying my supply from local farmers.

What I did

Because the eggplants are so amazing this year, I have been cooking them very simply and quickly to get the most tasty results:

• cut the eggplant into slices about 1cm thick
• place on grill and brush lightly with extra virgin olive oil
• grill on low until brown
• turn, brush with a little extra oil and grill a little longer.

The zucchinis I simply sliced and added to a mix of spring onions and celery I had left in the fridge and needed to use up, tomatoes and kidney beans I had cooked earlier in the week. A quick cook-up made for a light vegetarian hotpot.

The result? A delicious vegetarian meal from locally grown produce! And less damage to our climate to boot.

Why

I have written before about why eating less meat is important for reducing damage to our climate – and other reasons.

There are also big environmental benefits from locally grown produce.

When we eat food that has been grown locally we leave a much smaller ‘footprint’ on our world than when we eat food that has been grown a long way away.  The main reason is that it uses much less petroleum-based energy to transport and store.  Food we grow ourselves has none – and most of us grow our food without artificial fertilisers.

The challenge

Try at least one meal this week that uses locally grown food.

• If you are not growing any of your own food, talk to neighbours and friends – there’s sure to be someone with an excess of something they have grown.
• Visit a local farmer’s market and see what is on offer. (And talk with the farmers!)
• Ask your local fruit and vegetable shop about what they have in stock that is grown locally.
• Type your ingredients into a search engine to discover new recipes – or simply be creative!

Join me!

Any change or challenge is easier if you have company along the way.

So let’s embark on this journey together.

• Read my blog every day for ideas, thoughts and experiences for living a lower carbon lifestyle, more in harmony with nature – while also adapting to the consequences of our damaged climate.
• Subscribe to get posts direct to your inbox.
• Commit to taking action yourself.
• Add a comment to let me know you’re joining in the effort to turn around our world so it can remain liveable – and what your experiences are.
• Share with others my posts and what you’re doing – our efforts, progress, experiences and challenges – on Facebook, on Twitter, in conversations with friends, on talkback radio and in letters to the editor.

A problem shared is a problem halved. We’re all affected by the changes to our world so we need to be all in on the action!

Till next time…