Veg Out

We’re all aware of cutting back on our air miles in relation to Co2 emissions, yet even the most carbon footprint conscious can turn a blind eye to the environmental damage caused by importation of goods by plane. The key culprits, pulling innocent faces in a supermarket near you, are fresh fruit and veg. Despite the potential to cultivate crops on Britain’s own soil, most stockists order from overseas due to readier availability and a longer shelf life. The result is produce that may look pretty, but has been subject to chemicals galore, not to mention the knock-on effect of less custom for local Scottish suppliers. What’s more, transport by plane generates 177 times more greenhouse gases than shipping*.

In light of this guilt-provoking statistic, we took the fact that we’re all a bit skint, added a dash of patriotism, blended well with pre-summer detox plans, and cooked up a solution: seasonal, cheap and locally grown fruit and vegetables. Surprisingly, it doesn’t take much effort to root out organic greens from north of the border. So forget Tesco and check out our suggestions for the best Scottish produce of May and June, complete with a where-to-buy-guide and recipe inspiration.

YELLOW TOMATOES

Our friend the tomato, frequenter of salads the world over and cancer-fighting hero, has had a makeover. Yellow, it seems, is the new red, and it’s not just about image. Yellow tomatoes are slightly sweeter, low in acid and add a splash of unexpected colour to your dinner. One to impress the friends with. Pick up from Fruit Connection in Edinburgh’s Marchmont and you’re jamming.

NO-COOK PASTA SAUCE

Ingredients

500g ripe tomatoes, skinned, seeded and chopped

150g goat’s cheese, crumbled

6 tablespoons olive oil

Large handful fresh basil, torn

Instructions

Combine all ingredients in a large bowl, season and toss with hot pasta.

WILD MUSHROOMS

Not the hallucinatory kind but almost as good, these succulent beauties are all too frequently tarred with the ‘pretentious’ brush. Contrary to popular opinion, mushroom and funghi featured in the traditional Scottish diet, and are packed with vitamin D. Check out the suppliers Ardnamushrooms, who cultivate a substantial shIitake mushroom crop in Pembrokeshire and deliver to Edinburgh's farmers' market as well as selling their 'grow your own' kits online.

BARBECUE SHIITAKE MUSHROOMS

Ingredients

Several large shiitake mushroom caps

Port wine

Handful of fresh / dried herbs (orgegano, thyme, sage etc)

Chopped garlic

Parmesan cheese

Dash of rice wine vinegar

Instructions

Clean mushroom caps, and remove stems.

Place enough wine into cap so that the gills are at least visibly moist.

Add herbs as desired, and cheese. A dash of rice wine vinegar may also be added.

Allow to rest for at least 15 minutes before cooking, to let the wine marinate the mushrooms.

Place on barbecue grill, grill for 3 to 5 minutes

TAYBERRIES

They may sound like an ingredient from Willy Wonka’s chocolate factory, but these bright little fruits are a delectable cross between raspberries and loganberries, first cultivated in Scotland. Tangy, sharp, yet with just the right level of sweetness, they look great added to salads or deserts, make the perfect addition to a summer cocktail or are just lovely eaten alone. Pick your own from West Craig Farm, South Queensferry, Edinburgh, or visit Lowes Fruit Farm Shop, Dalkeith.

TAYBERRY COBBLER

Ingredients

For the filling:

2 - 3 punnets tayberries

3 tablespoons flour

200g sugar

3/4 teaspoon salt

50g butter

For the topping:

200g flour

50g sugar

1 teaspoon baking powder

1/2 teaspoon salt

100g butter

50ml milk

1large egg

Instructions

To make the filling:

Stir together the flour, sugar, and salt.

Toss the mixture gently with the fruit, and pile it into a buttered baking dish.

Chop the butter into small pieces and sprinkle them over the fruit.

 

To make the topping:

Preheat oven to 425F.

Combine the flour, sugar, baking powder, and salt.

Cut the butter into 1 inch cubes.

Rub butter into the flour mixture until it has a coarse texture

Add the milk and egg to the flour mixture, and mix until just combined.

Drop the mixture over the fruit, tablespoon by tablespoon, leaving openings around each part of the batter.

Place in the oven with a baking sheet underneath it to catch juices.

Bake 35 to 45 minutes, or until juices are bubbling and crust is golden.

RHUBARB

Ah, rhubarb. You may be plagued by a bombardment of negative connotations – grandma’s musty crumble, oozing custard concoctions, mouthing the word over and over in the school play chorus… But this traditional Scottish delight has much to offer the culinary curious it's sumptuous in sweets, salads or even smoothies. Rhubarb is cheap, nutritious and surprisingly versatile when dealt with correctly – pick up a hearty bunch at Organic Oasis in Edinburgh or Roots and Fruits on Glasgow's Byres Road and Great Western Road.

RHUBARB IN SPICY BATTER

Ingredients

4 large sticks rhubarb

250g flour

2 eggs

Splash of milk

1/2 teaspoonful ground ginger, mixed spice and cocoa

Handful granulated sugar

Instructions

Sieve flour, plus a pinch of salt, into a bowl and add eggs and enough milk to make a batter.

Chop rhubarb into small pieces, arrange in a butered pie dish and sprinkle with sugar.

Beat the ginger, spice and cocoa into the batter, then pour it over the rhubarb and pop it into a hot oven until crispy- should take about 15 mins.

*Source: www.bbc.co.uk/food/food_matters/foodmiles.shtml