General kitchen 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 Seasonal Food : Food in season is the best you can buy. 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.

Buttercup Squash, Barnard Inn Style

	Category	Vegetable Recipes
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Ingredients And Procedures

1 ea Medium buttercup squash

1/4 c Butter

1 x Salt

1 x Nutmeg

1/4 c Vermont maple syrup

2 ea Large Cortland apples

12 ea Cranberries

1 x Sugar syrup (one part sugar

1 x To one part water)

Blanch cranberries in sugar syrup, being careful not to boil. (They shouldn't burst.) Cool and leave in syrup for one hour or refrigerate overnight. Slice the apples into 1/4 inch (approximately) slices and spread on buttered tray. Cut one medium buttercup squash (unpeeled) into eight pieces and steam until the inside is soft, while the shell remains somewhat firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with about one-fourth cup of butter, nutmeg, and salt to taste, and about one-fourth cup of maple syrup (depending on dryness of the squash) to achieve a consistency that will hold its shape. Squeeze through a piping bag (or substitute) and mound onto the apple slices. Cortland preferred because it doesn't discolor quickly.) Place a blanched cranberry on top. Just before serving, heat on buttered tray in preheated 350? oven for 10-15 minutes. These may be prepared ahead and refrigerated until ready to heat and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the Vermont Department of Agriculture, Food and Markets

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<h1>Buttercup Squash, Barnard Inn Style</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea Medium buttercup squash <P>1/4 c Butter <P>1 x Salt <P>1 x Nutmeg <P>1/4 c Vermont maple syrup <P>2 ea Large Cortland apples <P>12 ea Cranberries <P>1 x Sugar syrup (one part sugar <P>1 x To one part water) <P>Blanch cranberries in sugar syrup, being careful not to boil. (They shouldn't burst.) Cool and leave in syrup for one hour or refrigerate overnight. Slice the apples into 1/4 inch (approximately) slices and spread on buttered tray. Cut one medium buttercup squash (unpeeled) into eight pieces and steam until the inside is soft, while the shell remains somewhat firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with about one-fourth cup of butter, nutmeg, and salt to taste, and about one-fourth cup of maple syrup (depending on dryness of the squash) to achieve a consistency that will hold its shape. Squeeze through a piping bag (or substitute) and mound onto the apple slices. Cortland preferred because it doesn't discolor quickly.) Place a blanched cranberry on top. Just before serving, heat on buttered tray in preheated 350? oven for 10-15 minutes. These may be prepared ahead and refrigerated until ready to heat and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the Vermont Department of Agriculture, Food and Markets <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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