Cooking advice

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

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.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Garlic-Roasted Potatoes and Greens

	Category	Salad Recipes
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Ingredients And Procedures

2 lb Thin-Skinned Potatoes;

-scrubbed and cut into 3/4" -dice 6 lg Cloves Garlic; peeled and

-quartered lengthwise 1/3 c Extra-Virgin Olive Oil

3 tb Wine Vinegar

Salt Pepper 4 c Watercress Sprigs; rinsed

-and crisped 2 tb Chives; chopped

Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450?F. until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release

browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives. Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g carbohydrate, 25 mg sodium, no cholesterol. Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA

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<h1>Garlic-Roasted Potatoes and Greens</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Thin-Skinned Potatoes; <P>-scrubbed and cut into 3/4" -dice 6 lg Cloves Garlic; peeled and <P>-quartered lengthwise 1/3 c Extra-Virgin Olive Oil <P>3 tb Wine Vinegar <P>Salt Pepper 4 c Watercress Sprigs; rinsed <P>-and crisped 2 tb Chives; chopped <P>Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450?F. until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release <P>browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives. Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g carbohydrate, 25 mg sodium, no cholesterol. Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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