Food and cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Gazpacho (Trappler)

	Category	Vegetarian Recipes
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Ingredients And Procedures

4 c Cold tomato juice

1 sm Onion, minced

2 c Freshly chopped tomatoes

1 c Green pepper, minced

1 ts Honey (optioinal)

1 Clove garlic, crushed

1 Cucumber, diced

2 Scallions, chopped

x Juice from 1/2 lime and 1/2 Lemon 2 tb Wine vinegar

1 ts Both tarragon and basil

(fresh) 1 ds Cumin

1/4 c Fresh parsley, minced

1 ds Hot sauce

2 tb Olive oil

x Salt/pepper to taste Combine all ingredients and puree if desired. Chill for 2 hours. From: trappler@ben.dev.upenn.edu (Donna Trappler). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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