Embrace wonky veg! Jamie has been on a mission to cut food waste and get wonky veg back into our shopping basket. This month, we want you to embrace all leftover, wonky veg out there and try to reduce your food waste. Find out more here.
I’m not sure where in Toronto I can buy officially wonky veg but I do know that the fruits and veg that come in my Front Door Organics box every fortnight look real. You know, like fruits and veg used to look years ago before everything on display had to be perfect. They’re gorgeous in their imperfection – it’s the best kind of mail day when the box is delivered! In the winter, I always make sure there is some kind of squash in my box because it’s such a versatile vegetable but quite often, I end up with more than I can use…
Recently, instead of just using my squash for soups (admittedly my favourite use of squash), I’ve been adding it to stews and chilis with great success. It gives dishes like these some substance – adding both taste and making for a more substantial dish. I’ve been a fan of sweet potatoes in chili for a while now (Jamie has an awesome recipe too!) and butternut squash works a treat too! I’ve added some wheat berries for some extra chew – this is a very substantial meal (passes the “playground duty” test (aka: does it keep me warm when it’s -40˚C out!?) with flying colours!
The squash is a beautiful bright addition to a chili which is especially welcome in the dark days of the #neverendingwinter too!
So there you go, next time you have a glut of squash, don’t just think “soup” – the possibilities are endless. Roasting the various squash that come my way is a great way to cut back on food waste, make our meals go further and add some brightness to our winter days.