We’ve passed the autumnal equinox and now the light in the evening is dimming at an ever-quicker pace. Even though there may be more golden days, these past couple of mornings there has been a light shimmering of frost and a crispness in the air that is just a tad on the sharp side.

Artisan Wood-Burning Cookstove
This is when the cast iron casseroles and earthenware bean pots come into their own season. With our log burner glowing my appetite is ready for putting some ‘flannel’ around my own ‘lites.’
In Italy they have reinvented the antidote to fast food with the Slow Food Movement. This season is perfect for doubling up on using your heat sources. So if you have a wood cookstove like an Aga or Stanley, then the low oven is perfect for casserole preparation. You can leave, go out to work and come home to the yummiest, most soul-satisfying dinner. (A slow cooker suffices, too, but it won’t heat your house as nicely.)
Bearing in mind that cattle add to our CO2 emissions, it’s worth considering reducing the amount of meat from cattle we eat. This does not mean that you need to go vegetarian! But to lower your carbon footprint you need to consider supporting your local beef, pork and lamb producers. You can have your meat and eat it too if you reduce food mileage. It’s also important to support local food production from an economic point of view. The more we support local producers and spend money in our local communities we expend less in terms of CO2 emissions from our journeys to market globally. So look for local labels or patronise farmer’s markets where you can be confident of your food’s providence.
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