General cooking tips

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 Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

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

Fresh Asparagus with Lemon Butter Sauce

	Category	Sauce Recipes
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Ingredients And Procedures

1 1/2 lb Asparagus, Fresh

1/4 lb Butter

3 tb Lemon Juice, Concentrate

1 tb Parsley, Chopped

1/4 ts Salt

1/8 ts Tabasco Sauce

Select fresh asparagus for crispness and young tender pencil sized stalks are ideal. Wash asparagus under cold running water. Snap off the lower end of each stalk with your fingers. Let the stalk break where it wants to. This will leave only the tender portion of the asparagus. Young tender stalks can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes. DO NOT OVERCOOK asparagus. It will lose flavor and nutrients if overcooked. Prior to cooking the asparagus, prepare the lemon butter sauce. This is enough sauce for 1 to 1-1/2 pounds of asparagus. Combine the butter, lemon juice, parsley, salt and Tabasco Sauce in a small saucepan and heat until hot. DO NOT BOIL. Pour the heated sauce over the cooked asparagus and serve. From: Syd's Cookbook.

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<h1>Fresh Asparagus with Lemon Butter Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Asparagus, Fresh <P>1/4 lb Butter <P>3 tb Lemon Juice, Concentrate <P>1 tb Parsley, Chopped <P>1/4 ts Salt <P>1/8 ts Tabasco Sauce <P>Select fresh asparagus for crispness and young tender pencil sized stalks are ideal. Wash asparagus under cold running water. Snap off the lower end of each stalk with your fingers. Let the stalk break where it wants to. This will leave only the tender portion of the asparagus. Young tender stalks can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes. DO NOT OVERCOOK asparagus. It will lose flavor and nutrients if overcooked. Prior to cooking the asparagus, prepare the lemon butter sauce. This is enough sauce for 1 to 1-1/2 pounds of asparagus. Combine the butter, lemon juice, parsley, salt and Tabasco Sauce in a small saucepan and heat until hot. DO NOT BOIL. Pour the heated sauce over the cooked asparagus and serve. From: Syd's Cookbook. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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