Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Bramborova PoleVka - Potato Soup

	Category	Chicken Recipes
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Ingredients And Procedures

2 lb Boiling Potatoes

1 qt Chicken Stock

6 tb Butter

1/4 ts Marjoram

1 c Celery -- chopped

1/2 ts Salt

1 c Carrots -- finely chopped

Pepper -- fresh grind 1/4 c Parsnips -- diced

1/2 c Mushrooms -- chopped

2 tb Flour

Cook potatoes for 6-8 min. in boiling water to cover, then peel, and dice them into 0.5 in chunks. Melt butter in heavy 4-qt sauce pan. Add potatoes. celery, parsnips, onions, and carrots. Cook, uncovered, stirring occasionly until lightly browned. Sprinkle with flour, and stir until well coated. Add stock, marjoram, salt, pepper, and mushrooms. Bring to a boil, stirring constantly. Reduce heat to very low, and partially cover pot. Simmer for 25 min. until potatoes are tender. Taste for seasoning...

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<h1>Bramborova PoleVka - Potato Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 lb Boiling Potatoes <P>1 qt Chicken Stock <P>6 tb Butter <P>1/4 ts Marjoram <P>1 c Celery -- chopped <P>1/2 ts Salt <P>1 c Carrots -- finely chopped <P>Pepper -- fresh grind 1/4 c Parsnips -- diced <P>1/2 c Mushrooms -- chopped <P>2 tb Flour <P><P>Cook potatoes for 6-8 min. in boiling water to cover, then peel, and dice them into 0.5 in chunks. Melt butter in heavy 4-qt sauce pan. Add potatoes. celery, parsnips, onions, and carrots. Cook, uncovered, stirring occasionly until lightly browned. Sprinkle with flour, and stir until well coated. Add stock, marjoram, salt, pepper, and mushrooms. Bring to a boil, stirring constantly. Reduce heat to very low, and partially cover pot. Simmer for 25 min. until potatoes are tender. Taste for seasoning... <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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