Cooking advice

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Safety in the kitchen

Keep electrical leads away from water.
Don't put a plant pot or anything wet on top of an electrical appliance.
Check the toaster is clean and well away from curtains.

Electrical appliances - especially those that work at high speeds, such as the washing machine - should be serviced each year.

Creme DArtichaux Aux Huitres

	Category	Chicken Recipes
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Ingredients And Procedures

3 Green Onions -- finely chopped

2 Tbsp Butter

1 Dz Large Oysters

1 Qt Chicken Stock

1 14 Oz. Can Artichoke Hearts

Pinch Tarragon Pinch Chervil 1 C Light Cream

4 tbsp Chopped Parsley -- for garnish

Cook onions in butter in a large skillet until wilted. Add the oysters and their liquid and simmer very gently, just until the oysters plump a little on the edges. Do not overcook. Remove oysters immediately with a slotted spoon and set aside. Add the chicken stock to the skillet.

Drain the artichokes and add their juices to to the the stock and pan juices. Add tarragon, chervil, salt, and pepper, and simmer mixture uncovered until it is reduced to about 3 cups. Place 1 cup of the stock in a blender with the artichoke hearts and blend to a fine pur?e. (If a blender is not available, chop artichokes finely). Return the artichoke mixture to the skillet with the rest of the ingredients, and simmer about 10 minutes to blend flavors. At this point the soup may be set aside or refrigerated.

Just before serving, heat the soup to boiling. Reduce heat, and add the cream and poached oysters. Correct salt and pepper. Return the soup to a simmer. Sprinkle with parsley and serve.

Serves 6 as an appetizer.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

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<h1>Creme DArtichaux Aux Huitres</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 Green Onions -- finely chopped <P>2 Tbsp Butter <P>1 Dz Large Oysters <P>1 Qt Chicken Stock <P>1 14 Oz. Can Artichoke Hearts <P>Pinch Tarragon Pinch Chervil 1 C Light Cream <P>4 tbsp Chopped Parsley -- for garnish <P><P>Cook onions in butter in a large skillet until wilted. Add the oysters and their liquid and simmer very gently, just until the oysters plump a little on the edges. Do not overcook. Remove oysters immediately with a slotted spoon and set aside. Add the chicken stock to the skillet. <P>Drain the artichokes and add their juices to to the the stock and pan juices. Add tarragon, chervil, salt, and pepper, and simmer mixture uncovered until it is reduced to about 3 cups. Place 1 cup of the stock in a blender with the artichoke hearts and blend to a fine pur?e. (If a blender is not available, chop artichokes finely). Return the artichoke mixture to the skillet with the rest of the ingredients, and simmer about 10 minutes to blend flavors. At this point the soup may be set aside or refrigerated. <P>Just before serving, heat the soup to boiling. Reduce heat, and add the cream and poached oysters. Correct salt and pepper. Return the soup to a simmer. Sprinkle with parsley and serve. <P>Serves 6 as an appetizer. <P>Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 <P>billspa@icanect.net <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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