Soapbox certified by the FSC

If you know anything about us at Grassroots, you'll have a notion that we care about things. Things like sustainability, fairness and a better future for everyone, rich and poor. (It might not be overstating it to say we care a shade more about a better future for the worlds' poor than the rich; they seem to be more than capable of getting the things they want, irrespective of cost to others, but that particular soapbox is not the one I intend to get on right now. Maybe another day, if you're lucky!)

The Coalition government have, since May, been courting controversy and criticism with just about every single new idea they announce as policy, and not entirely from the hardcore left-wing. I would like to take a moment to highlight a particular one that will, if they continue unhindered, have a far-reaching impact on the landscape; the sale of over half our national forests.

If this goes ahead, we could lose acres of our natural heritage and biodiversity. Forever. Once those trees are cut down, they're gone. And forgive my cynicism, but I'm not that confident that the incumbent government would be overly discerning when it comes to who to sell to. Environmental organisations may not have the same financial reach as private developers, and the government have indicated often enough that they see private enterprise as the defining feature of their ideal world.

However, all is far from lost! These plans are just that; plans. We, the people, can still voice our dissent. And it's not that hard, you'll be delighted to learn - just sign the petition at 38 Degrees. There is, of course, more that you can do, such as writing to your MP, but we all have to pick our battles or we'd get nothing else done, so please at least sign the petition. Thanks.

Squash-tacular

So there's no arguing that it's autumn now. The leaves are falling, the air is distinctly crisper, the sun (when it actually shines) has little trace of the warmth that has us all in short sleeves and light clothes in July. The clocks are going back next weekend (on October 31st - an extra hour in bed to recover from the Hallow e'en parties!) which marks the official end of British Summer Time. It's hard to not feel wistful for the sunshine and laughter of summer, and to not feel like the upcoming few months are best not thought about because of the seemingly endless cold and dark. Maybe that's just me though? But autumn is easily the most beautiful season; the colours of the leaves as they turn, unexpected warm days when the wind blows from... well, anywhere but the North, ruddy cheeks glowing from the cold, the sparkle of lights twinkling in the gathering dark around 5pm. The excitement of being on the way home, where it's hopefully warm and cozy, glowing enticingly in your mind's eye as you once again just miss the Underground train...

 

It's probably safe to say that, all things being equal, it's a season of comfort. It's also the season of squashes!

 

And there's so much more to squash than pumpkin pie; you can saute, roast, grill, bake or stuff squash; use it in soup, make a dip... there are easily as many possibilities as there are types of squash.

 

In the shop, as I type, there are red onion squash...

... harlequin squash...

 

... as well as blue ballet (the taste is reminiscent of chestnut), spaghetti (the flesh resembles the pasta, it's not just a clever name!), butternut and courgettes (yes, they are a type of squash!)

 

The kitchen have been making good use of the squashes too, as these stuffed squash will attest...

 

If all this talk of autumn and food has whetted your appetite, why not try this fairly simple recipe for Ginger Orange Butternut Squash?

 

Ingredients

• About 1 kilo Butternut Squash
• 2 tablespoons frozen orange juice
• 2 tablespoons brown sugar
• 1 tablespoon butter (or butter substitute)
• 1/4 teaspoon ground ginger

 Preparation

1. Puncture holes in the squash several times with a knife or fork.
2. Place the squash on a microwave-safe plate and cook on high for 6 minutes.
3. Cut the squash into 4 even pieces.
4. Take out the seeds and pulp.
5. Return the pieces to the plate, cut side down, and cover with waxed paper.
6. Microwave on high for 8 minutes.
7. Turnover and microwave on high for 6-8 minutes or until soft. Scoop out squash and place in bowl; add remaining ingredients and mix well.

Enjoy!

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