My carbon footprint is not doing so well these days. Of course we still ride our bikes to uni most days (I'm up to more than 1500km for the year so far!), and barely drive anywhere, and don't buy much stuff. But, since the start of July, I have flown to Perth and Melbourne, and been a passenger on a drive to Cairns and back. Andy has been a passenger in a road trip down to Keppel Island, about 10-12 hours of highway driving. And we're in the final planning stages for a Round The World trip which will put all kinds of nasty emissions out there on our behalf. So I'm feeling a little guilty.
So when a friend (hi James!) offered me some garden-fresh produce, of course I said yes. In terms of 'food miles', I'm going to go ahead and assume these eggplants (and some yummy cucumbers) had a grand total of zero -- because they were transported by bicycle.
And they were super yummy, cooked down for half an hour or so, then mixed with tomatoes and herbs, following the recipe for Spaghetti alle Melanzane from Urban Vegan. Except, instead of spaghetti, I served with gnocchi.
Because the other thing that suffers with all of this going places is spare time, so quick easy meals like this one are a necessity!