Not all seasons are equal. The autumn months, for example, are a happy time for the cook. There are still some late raspberries and soft purple figs to eat with goat’s cheese or cured ham. Pumpkins appear in every size and shape, and there are crisp apples bursting with juice.

There’s a certain satisfaction to eating with the rhythm of the planet and catching things at their best. But the romance of seasonal eating starts to wane a bit once autumn has turned to winter. Sit at mother nature’s table and you have to eat what she serves.

Out go the vine-ripened tomatoes and golden ears of corn – instead, we are faced with muddy celeriacs, swedes and turnips. Even the most determined seasonal eaters will feel their heart sink when they open their food box and find yet another spooky, alien-looking root vegetable.

Eat ugly food

The easiest solution is to put the kohl rabi in the bottom of the fridge, wait for it go off and then throw it away. We’ve all done it, but there’s no need – all of these winter vegetables will reward you if you make a tiny bit of effort.

Take the Jerusalem artichoke – it sounds so exotic, but it looks like ginger and is the thing you usually find rattling around in your organic box after you’ve taken everything else out. Not only is this one ugly tuber, it also has a reputation for giving people flatulence!

But give it a chance – the Jerusalem artichoke has a good nutty flavour and really comes into its own if you peel it, slice it thinly and bake it with cream, like you would potato dauphinoise. It’s also a great source of iron, vitamin C, phosphorous and potassium.

To cut down on the windy effects, parboil the peeled artichoke and throw away the water. Callers to BBC Radio 4’s Veg Talk  programme have also recommended a cup of fennel tea afterwards or, more bracingly, a shot of cider vinegar.

Root down

Our other staple winter vegetables, such as turnips, swedes and celeriac, have much in common – they’re starchy, need peeling and they’re a bit intimidating. Traditionally, these vegetables have been boiled and mashed. And they are very good like that – just add a good knob of butter, maybe some cream, and plenty of salt and pepper.

Still, it can all feel a bit too beige and bland. Fortunately, these vegetables respond well to a kick up the bum. Try cutting them into wedges, brushing with oil and roasting (like potato wedges) Add some fire chilli or other spices, such as cumin or hot paprika.

Top tastes

Similarly, you can cut them into chip-shapes and roast them like oven chips. Blanch them in boiling water first, then let them cool off and dry. Next toss them in some oil and then put them in a hot oven for about 20 minutes. If you have several of these vegetables knocking about, you can mix them all up.

You can also get more creative. There’s a lot to be said for grating winter vegetables because it brings out their sweetness and a new texture. Try grating celeriac and mixing it with sour cream or mayonnaise for a winter salad – think Waldorf and add some walnuts and celery if you want.

A cure for sprout phobia

Some more familiar winter vegetables include Brussels sprouts and pumpkin. While not as scary as swedes and celeriac, people harbour prejudices about these foods. The sprout, in particular, has an image problem.

If you just boil your sprouts, it’s no wonder if you get bored – try steaming them for a couple of minutes and then stir-frying them in a smoking hot wok. Add what you like – onion and garlic, bacon, chopped chestnuts – and finish with a splash of balsamic vinegar. The stir-frying gives a sweeter edge to the sprouts and makes them less cabbage-like.

World inspiration

It’s also helpful to look around the world for inspiration. Pumpkins can seem bland, but in Argentina it’s traditional to hollow them out and cook meat in them for a thick, hearty stew. The pumpkin is then baked in the oven for an hour or so and the stew is ladled out of it.

Pumpkins are also popular in some Asian cuisines – Nigella Lawson has a recipe for a yellow pumpkin and seafood Thai curry – and it appears in South Indian recipes too. In the Caribbean, pumpkins turns up in braises and in the Middle East they are often stuffed with meat, rice and spices.

The comfort zone

And finally, think of the carrot cake and extrapolate from there. There’s almost no end of possibilities for creating savoury – or indeed sweet – muffins and cakes using winter vegetables. It’s precisely their sweet, starchy nature that makes them get on well with butter and flour.

A basic muffin recipe can be adapted by leaving out the sugar and adding a few cups of grated vegetables – carrot, parsnip, potato – and some cheese to make a savoury batch. If you have kids, this is a sneaky way of getting some extra vegetables into their diet. Apple and carrot work well together in a muffin recipe.

Winter always feels like ages, but it will seem like an eternity if you eat boiled turnips. Open your mind, be creative and you might even find yourself looking forward to the swede season next year. 

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Skiing and snowboarding are not the obvious choice for an eco-friendly traveller. After all, air flights, luxury spas and hacking your way through the pristine snow are a far cry from a tree-planting camp in Devon.

But it doesn’t have to be like that – winter sport is about enjoying the great outdoors, so we’ve looked at some of the best ways to respect it too. Here’s our advice on how to get there, where to stay and what kit you should bring with you. 

Take the snow train

If you’re looking for a greener way to the slopes than flying and are tired of the inconvenience of flight delays, then travelling by train could be for you. Thousands of skiers and boarders choose to make their journey to the heart of the slopes this way every season.

Rail Europe’s Snow Trainis an overnight sleeper service from London St Pancras and Ebbsfleet International, Kent, to a number of skiing destinations in the French Alps. There is a specially designated sound-proofed disco carriage, so you can party all night, or if you’d rather save your energy for the slopes, there is comfortable, flat-bed sleeping accommodation.

In many cases, ski train journeys are similar in length to flying. Remember, by train there’s no two-hour check-in time, fewer delays and (on most trains) no long transfers to your resort.

Plus, most independent research says that travelling to the slopes by train produces a relatively small carbon footprint compared to flying or going by car.

It’s worth remembering though that you need to change platforms at Paris before travelling onto the stations at Chambery, Albertville, Moutiers, Aime la Plagne, Landry and Bourg St Maurice.

The Snow Train can also be more convenient if you’re taking your own gear, as there is no charge for carrying your skis or boards in their ski locker. You arrive early Saturday morning and depart last thing the following Saturday, so you get maximum time on the slopes.

Eco-friendly coach travel

Coach travel to the Alps is a long-haul option but it is also great value. National Express’s Eurolines service runs from London Victoria to nine resorts in both France and Switzerland, and there is no charge for skis and snowboards.

The journey takes approximately 18 hours and most coaches leave in the afternoon and arrive early next morning. Reclining seats means you should get a decent night’s sleep and there’s usually a film to watch in the evening.

Greener accommodation

Finding a good value eco-friendly hotel or chalet can feel like an uphill struggle, as they are few and far between. But if you look hard, you can find wood fires, solar panels, and composting heaps among the hot-tubs, spas and gyms.

If it’s composting toilets you’re after you may well be out of luck, but lots of companies are increasingly looking out to protect the environment that their holidaymakers enjoy. Here are some of our favourites…

Whitepod

This unique Swiss eco-camp located above Les Cerniers, a small village at the foot of Dents du Midi, features five wood-fire heated domes around a 19th-century chalet. The igloo-shaped pods are each made from weatherproofed cotton stretched over a storm-proof steel frame, which should keep you snug and warm.

Inside, the pods are lit by petrol lamps and are furnished with recycled or sustainably made furniture. You can only get there on skis or snowshoes and your luggage is delivered via snowmobile, so it’s a good choice if you’re looking to get away from the crowds.

If you don’t want to ski or snowboard you can always go snowshoeing, dog-sledding, relax in the hot tub or try the star-gazing platform with telescope. If you have children, the site also offers an Eco Kids Camp from July to August, which includes wildlife observation, local farm visits, organic picnics and evening games.Winner of the Responsible Tourism Awards 2005 for innovation.

From 325 euros per night including coffee and afternoon tea.

For more information:Whitepod

Whitepod is renovating the camp to cut its footprint and ensure that the level of service remains high. As a result, it will not be open for this coming winter 08/09. However, their mountain refuge, which sleeps up to 60 guests, is open from 1 December 2008.

Green Rides – Challet Montperron

This luxurious 18th century eco-chalet is based just outside Bourg St Maurice. With five large double bedrooms, it includes all the usual chalet amenities such as wi-fi and cable as well an open log fire, spa area and a wood pellet-fired hot tub.

The electricity is sourced from wind and solar farms in northern France. All food waste is composted, the rubbish is recycled and energy efficient light bulbs are used throughout the property. The owners are also planning to install a solar panelled roof and offer a discount to customers who take the Snow Train.A week typically cost from £385 per person.

Green Rides

Karibuni – Lodge Aravis

This 100 year old catered chalet is set in the Aravis Mountains near La Clusaz and sleeps 35 people. It has a gym, sauna and massage room as well as a children’s area and an onsite ski hire shop.France can be hard for veggies but Lodge Aravis has been accredited by the Vegetarian Society, soust ask for their vegetarian menu. All waste is either composted or recycled and they aim to source as much fair trade, local, and free range produce as possible. The chalet also offsets its carbon emissions through Climate Care.

The people behind Lodge Aravis also run a number of other smaller chalets, including Chalet Aravis which can sleep up to 11 people and uses solar panels to heat all of its water.
From £580pp a week (including a lift pass for seven days of skiing).

Location: Aravis Mountain, French Alps. For more information: Karibuni

Green shopping for snow gear

When it comes to being green on the slopes, skis, snowboards and winter gear can pose a problem. Nearly all of them are made of a combination of wood, fibreglass, foam, plastic and steel, which are stuck together by epoxy resin, and are nearly impossible to recycle.

However, many manufacturers are taking green steps, from carbon offsetting to using sustainable materials, such as bamboo, and even solar-powered factories.

New Zealand company Kingswood Skis won a product sustainability award for their bamboo-core carbon neutral skis. They are also looking into a flax alternative to fibreglass which is used in almost every ski and board made today. And they provide a clear breakdown of all the materials used in their products on their website.

Arbor makes its snowboard’s cores from renewable, fast-growing bamboo, which has come from sustainably managed forests and the bases are made with leftover poly-ethylene. They have pledged to donate a portion of all their revenue to organisations involved in protecting the environment. Also, its factory’s machines are wind-powered.
Don’t forget the eco-benefits of buying secondhand gear or renting ski or snow equipment. Freecycle and Ebay are just a couple of online places you could try. 

Take a look at our shop now for the best eco friendly shopping.