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A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

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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.

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Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

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Beef advice

Beef is a lot more in demand in the United states than anyplace else in the world. If you keep a record of the steak and burger based meals cooked in the whole world, you may well be amazed to find that the Usa is responsible for upto a quarter of the beef.

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In most circumstances you will be better off shopping with a proper butcher instead of a self-service store. A quality butcher should have a better range of beef cuts than the big-name general store, the beef will be better quality, will probably have hung it in the right manner, and will usually be happy to give you advice on cooking procedures.

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Garden Swiss Steak
Garden Swiss Steak Category Beef Recipes 
Views 208 
Ratings 0 
Ingredients And Procedures

Servings: 6

1/2 lb Beef round steak, cut 3/4

-inch thick. 1 tb All purpose flour

1/2 ts Salt

1 ds Pepper

1/4 Chopped onion

1 tb Cooking oil

1 c Water

1/2 ts Instant beef bouillon

-granules 6 Tiny whole carrots, or 2

-medium carrots, cut into -inch long pieces 1 sm Zucchini, sliced (1 cup)

1/4 ts Dried dillweed

1 sm Tomato, peeled, cored, and

-cut into wedges.

Cut meat into 2 serving size pieces. Combine flour, salt, and pepper; pound thoroughly into meat, using meat mallet. In 8 inch skillet brown meat and onion in hot oil. Remove from heat. Add water and beef bouillon granules. Return to heat and simmer, covered, for 35 minutes.

Add carrots; cover and simmer for 12 minutes. Add zucchini and dillweed; sprinkly with additional salt and pepper. Continue cooking about 5 minutes longer or till meat and vegetables are tender. Add tomato wedges to meat mixture and heat

 
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