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Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.






Baby Artichoke Calvados Saute
Baby Artichoke Calvados Saute Category Chicken Recipes 
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Ingredients And Procedures

2 1/2 lb Baby artichokes

1 1/2 lb Pork loin scallops

6 oz Butter; clarified

3/4 lb Apple slices

2 1/2 oz Green onions; sliced

1 1/2 ts Garlic; minced

1 tb Sage; chopped

3 oz Calvados (or other apple bra

Chicken stock; as needed Salt; to taste Garnish: sage leaves Recipe by: Donald Cope, Doubletree Hotel, Monterey Wash, trim and halve artichoke hearts. Store in acidulated water. For each serving, saute 4oz pork in butter. Remove from pan and hold warm. Saute 8-10 artichoke halves in pan, about 5 minutes. Add portions of apples, onions, sage, apple brandy and toss. Moisten with chicken stock and season with salt. Add serving of pork and toss again. Remove to serving plate and garnish with sage leaves.

 
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