Cooking advice

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.

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

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.

Felvideki Finom Nulleves(Hare Soup From Nort

	Category	Rice Recipes
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Ingredients And Procedures

1 ea Hare -- head, neck, kidney,

-heart, lung and liver 1 ea Parsnips

1 ea Celery knob

1 ea Kohlrabi

1 ea Carrots

1 pn Caraway seeds

Salt 2 tb Lard

1 sm Onions -- minced

1 ea Garlic cloves -- crushed

6 ea Peppercorns, black -- crushed

1 tb Flour, all-purpose

1/4 c Rice -- uncooked

Do not wash the hare parts overly, try to leave some blood. Put all the parts except the liver in a pot with 3 quarts water, and bring to a boil. Skim well. Peel vegetables except onion and dice. Add to pot with caraway seeds and 1 tablespoon salt. Keep heat very low and let soup simmer. Melt lard, add minced onion, crushed garlic and the hare liver, diced. Sprinkle with black pepper. Brown onion and liver fast, then dust with flour. Stir well and cook for a few minutes more. Add a ladle of broth from the soup pot. Stir well and pour into the soup pot. Put rice into the soup pot and cook till it is done. Adjust salt. Variation: add 3 tablespoons lemon juice, or whip lemon juice with sour cream at last minute. MM and upload by DonW1948@aol.com / CH

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<h1>Felvideki Finom Nulleves(Hare Soup From Nort</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 ea Hare -- head, neck, kidney, <P>-heart, lung and liver 1 ea Parsnips <P>1 ea Celery knob <P>1 ea Kohlrabi <P>1 ea Carrots <P>1 pn Caraway seeds <P>Salt 2 tb Lard <P>1 sm Onions -- minced <P>1 ea Garlic cloves -- crushed <P>6 ea Peppercorns, black -- crushed <P>1 tb Flour, all-purpose <P>1/4 c Rice -- uncooked <P><P>Do not wash the hare parts overly, try to leave some blood. Put all the parts except the liver in a pot with 3 quarts water, and bring to a boil. Skim well. Peel vegetables except onion and dice. Add to pot with caraway seeds and 1 tablespoon salt. Keep heat very low and let soup simmer. Melt lard, add minced onion, crushed garlic and the hare liver, diced. Sprinkle with black pepper. Brown onion and liver fast, then dust with flour. Stir well and cook for a few minutes more. Add a ladle of broth from the soup pot. Stir well and pour into the soup pot. Put rice into the soup pot and cook till it is done. Adjust salt. Variation: add 3 tablespoons lemon juice, or whip lemon juice with sour cream at last minute. MM and upload by DonW1948@aol.com / CH <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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