Cooking advice

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.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Brown Butter Blackberry Charlotte

	Category	Dessert Recipes
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Ingredients And Procedures

5 c Blackberries

20 Lady fingers

1/4 c Brown sugar

3 Eggs

1 c Sugar

1/2 c Flour

1/2 c Unsalted butter

1/2 ts Vanilla extract

Whipped cream for garnish BUTTER AN 8-INCH ROUND, 3-inch deep baking dish and arrange fresh or frozen lady fingers on the bottom and around the sides. Fill with berries and set the dish aside. Whisk together the eggs, sugar and flour in a work bowl and set aside. In a small saucepan heat the butter over medium heat until the butter foams and turns a nutty brown color. Remove from the heat and slowly pour the butter into the egg mixture, stirring continuously. Add vanilla extract. Pour the mixture over the berries. Preheat oven to 350F. Arrange a rack in the middle of the oven. Place the dish in the oven for 45 minutes. The charlotte is done when the top is crusty and the inside is smooth but not runny. Let cool completely before serving. To serve, invert the charlotte onto a plate and accompany with whipped cream. This charlotte can be frozen for up to 4 months.

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<h1>Brown Butter Blackberry Charlotte</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 c Blackberries <P>20 Lady fingers <P>1/4 c Brown sugar <P>3 Eggs <P>1 c Sugar <P>1/2 c Flour <P>1/2 c Unsalted butter <P>1/2 ts Vanilla extract <P>Whipped cream for garnish BUTTER AN 8-INCH ROUND, 3-inch deep baking dish and arrange fresh or frozen lady fingers on the bottom and around the sides. Fill with berries and set the dish aside. Whisk together the eggs, sugar and flour in a work bowl and set aside. In a small saucepan heat the butter over medium heat until the butter foams and turns a nutty brown color. Remove from the heat and slowly pour the butter into the egg mixture, stirring continuously. Add vanilla extract. Pour the mixture over the berries. Preheat oven to 350F. Arrange a rack in the middle of the oven. Place the dish in the oven for 45 minutes. The charlotte is done when the top is crusty and the inside is smooth but not runny. Let cool completely before serving. To serve, invert the charlotte onto a plate and accompany with whipped cream. This charlotte can be frozen for up to 4 months. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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