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Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

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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!

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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.

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Beef advice

Beef is an awful lot more revered in the United states than anywhere else in the world. If you were to keep a record of all the steaks and burgers prepared on the planet, you would find that the Usa consumes approximately 25% of the total amount.

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You are best giving your custom to a proper butcher instead of a supermarket. A quality butcher will more often than not have a more extensive range of cuts than the supermaket, the meat will be better quality, is likely to have hung it in the right way, and will usually be pleased to advise you on the best way to cook it.

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Fajitas-On-A-Stick
Fajitas-On-A-Stick Category Beef Recipes 
Views 46 
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Ingredients And Procedures

1 1/4 pounds boneless beef top sirloin steak -- 1" thick

1/3 cup prepared italian dressing

3 tablespoons fresh lime juice

2 green or red bell peppers -- quartered

2 medium onions cut into 1/2" slices

2 medium flour tortillas -- warmed

prepared salsa 8 9" bamboo skewers

1. Soak the bamboo skewers in water 10 minutes; drain water.

2. Trim fat from beef steak. Cut steak crosswise into 1/2" thick strips. Thread an equal amount of beef, weaving back and forth, onto each skewer.

3. In small bowl, combine dressing and lime juice, mixing well; brush onto beef, peppers and onions.

4. Place vegetables on grid over medium ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once. Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once.

5. Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in tortillas with salsa and garnishes.

Another great dish! Make sure you have normal fajita toppings handy, like lettuce, cheese, tomatoes, sour cream, olives, etc.

Entered by Gayle Albert gayle@cyberspace.com or stampmad@aol.com

 
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