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Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Green & Red Tomato Salad

	Category	Salad Recipes
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Ingredients And Procedures

3 lg Green tomatoes*

3 lg Red-ripe tomatoes

1 md Red onion

3 tb Fresh basil; coarse chopped

----------------------------------DRESSING---------------------------------- 1 lg Garlic clove; finely chopped

1/2 ts Salt

1/8 ts Freshly ground pepper

2 tb Lemon juice

3 tb Wine vinegar

1/2 c Olive oil

1/2 ts Ground cumin

*Pick the green tomatoes just before they begin to ripen red. Cube green and red tomatoes. Cut onion into thin slices and separate into rings. Combine tomatoes and onions in a salad bowl with the chopped basil. Combine the dressing ingredients, mixing well. Add dressing to salad and toss. Let set about 30 minutes to blend flavors. Delicious with BBQ! Yield: 4 to 6 servings. From 1993 "Shepherd's Garden Seeds Catalog," pg. 46. Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 02 JAN 96 114821 -0800

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<h1>Green & Red Tomato Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lg Green tomatoes* <P>3 lg Red-ripe tomatoes <P>1 md Red onion <P>3 tb Fresh basil; coarse chopped <P>----------------------------------DRESSING---------------------------------- 1 lg Garlic clove; finely chopped <P>1/2 ts Salt <P>1/8 ts Freshly ground pepper <P>2 tb Lemon juice <P>3 tb Wine vinegar <P>1/2 c Olive oil <P>1/2 ts Ground cumin <P>*Pick the green tomatoes just before they begin to ripen red. Cube green and red tomatoes. Cut onion into thin slices and separate into rings. Combine tomatoes and onions in a salad bowl with the chopped basil. Combine the dressing ingredients, mixing well. Add dressing to salad and toss. Let set about 30 minutes to blend flavors. Delicious with BBQ! Yield: 4 to 6 servings. From 1993 "Shepherd's Garden Seeds Catalog," pg. 46. Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 02 JAN 96 114821 -0800 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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