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Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.


Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.


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.


Cook safely

Keep the oven door shut.
If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.





Leather Britches Beans(Fodder Beans)
Leather Britches Beans(Fodder Beans) Category Bean Recipes 
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Ingredients And Procedures

Green Beans Salt And Pepper Lard Or Bacon Grease Water

String very full beans as you would for cooking, but do not break them. Thread beans on twine, using just enough beans on each string for one or two meals. Then drop them into a brine of ? cup coarse salt and one gallon of water for 15 minutes. Drain on newspaper. The brine will keep bugs away from your beans. Hang the strings of beans on wire or rope in a dry place for at least three weeks. Make sure they are completely dry or they will mold.

Prior to cooking the dried beans, pour lots of boiling water over the beans and soak overnight. In the morning, wash the beans well and cover with water in a pan. Cook for 2 hours; then add salt, lard or bacon grease, and pepper. Finish cooking about 2 hours more, adding water as needed.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

 
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