Green
vegetables are a good source
of vitamins and fibre. We
should try and eat five
portions of fruit and vegetables
every day to keep us healthy.
Potato does not count towards
the five.
Making green vegetables
taste good is easier than
you think. Always eat them
fresh, as soon after they
are picked as you can. Try
eating them raw or just
lightly cooked to keep their
natural crunch.
Cauliflower,
leeks and Brussels sprouts
go well with cheese sauce.
Cauliflower is delicious
mashed with a little cream
and grated nutmeg. Brussels
sprouts mixed with chopped
leeks and bacon or finely
shredded leeks stir fried
in a little rapeseed oil
are tasty alternatives.
Farmers in Cornwall grow
acres of cauliflower, cabbage,
calabrese (brocoli) and
spring greens. When
they are in season, you
can buy freshly cut vegetables
from roadside stalls.
RECIPE
Beef
There
is a large quantity of
meat on a beef carcase
and the different parts,
or cuts, need to be cooked
in different ways.
The hindquarter produces
the naturally tender cuts
of meat, such as rump
and sirloin. These may
be sliced into steaks
and cooked quickly on
a grill or barbecue, or
cut in bigger pieces and
used for roasting joints.
Topside is another popular
hindquarter joint for
roasting.
The meat from the forequarter,
or front end of the carcase,
requires slower cooking
to make it tender; that
is, it needs to be cooked
for a longer time at a
lower temperature. Cuts
from the forequarter,
like chuck and shin, are
used to make casseroles
or stews.
Red meat like beef can
be a good source of iron
in our diet. Iron is an
essential mineral for
our health. It helps make
the red blood cells which
carry oxygen around the
body.
RECIPE
What's
in season?
Vegetables and fruit grow
and ripen naturally when
provided with the growing
conditions they need. As
well as water and nutrients,
they need the right amount
of light and warmth.
Buying
fruit and vegetables when
they are in season means
we can eat them at the particular
time of year when they have
ripened naturally and taste
their best. In summer, the
long hours of warm Cornish
sunshine ripen the strawberries
and raspberries, and a delicious
variety of locally grown
vegetables come on to the
market. In winter cauliflower,
cabbage and broccoli are
harvested on Cornish farms
and in plentiful supply.
These
days you can buy any type
of vegetable or fruit in
the supermarket all year
round. Much of it has been
grown in other parts of
the world and it is not
always easy to know what
is in season locally. You
need to look on the label
for the country of origin.
When we talk about eating
produce in season, we are
particularly thinking of
fruit and vegetables. Locally
produced beef, pork and
poultry are available all
the year round. You can
buy the new season's local
lamb in the spring and summer.
Green
vegetables are a good source
of vitamins and fibre. We
should try and eat five
portions of fruit and vegetables
every day to keep us healthy.
Potato does not count towards
the five.
Cauliflower,
leeks and Brussels sprouts
go well with cheese sauce.
Cauliflower is delicious
mashed with a little cream
and grated nutmeg. Brussels
sprouts mixed with chopped
leeks and bacon or finely
shredded leeks stir fried
in a little rapeseed oil
are tasty alternatives.
Buying
fruit and vegetables when
they are in season means
we can eat them at the particular
time of year when they have
ripened naturally and taste
their best. In summer, the
long hours of warm Cornish
sunshine ripen the strawberries
and raspberries, and a delicious
variety of locally grown
vegetables come on to the
market. In winter cauliflower,
cabbage and broccoli are
harvested on Cornish farms
and in plentiful supply.
These
days you can buy any type
of vegetable or fruit in
the supermarket all year
round. Much of it has been
grown in other parts of
the world and it is not
always easy to know what
is in season locally. You
need to look on the label
for the country of origin.
