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Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

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Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

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Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

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About beef

When buying beef steak you are better off shopping from a specialist butcher rather than a self-service store. A high street butcher will more often than not serve a wider range of beef cuts than the self-service store, he will know the full history of his meat, is more likely to have looked after it in the right manner, and he will probably be willing to help you with advice on a few cooking tips.

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Beef is an awful lot more in demand in the 'u.s.' than anywhere else on the planet. If you sum up the steaks, burgers and chilis cooked in the world, you would be surprised to find that the North america is responsible for more or less 25% of the beef.

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Fajitas-On-A-Stick
Fajitas-On-A-Stick Category Beef Recipes 
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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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