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Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

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Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

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Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

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A few beef tips

Beef is much more loved in the United states than anyplace else on the planet. If you were to total the steak and burger based meals eaten in the world, you would see that the United states eats not quite 25% of the total amount.

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When buying beef steak you are better off shopping from a quality butcher instead of a supermarket. A specialised butcher is likely to stock a wider range of beef cuts than the big-name general store, he will know the full history of his meat, is more likely to have stored it properly, and he will be able to advise you on cooking procedures.

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Medallions Of Beef Forestiere
Medallions Of Beef Forestiere Category Beef Recipes 
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Ingredients And Procedures
Ingredients
6eachbeef tenderloin, each about 1/4 lb
1salt (optional)
1pepper, freshly ground
2tablespoonbutter
2tablespoonshallots, finely chopped
1teaspoongarlic, finely chopped
6ozmushrooms, fresh, thinly sliced (oyster, shiitake or morels, if possible)
1/2cupdry red wine, preferably zinfandel
1cupveal or beef broth
1/4cupmadeira wine OR vermouth
4tablespoonbutter, at room temperature

Directions:

Sprinkle beef with salt and pepper. Heat 1 tablespoon butter in saucepan and add shallots and garlic. Cook briefly, stirring and add sliced mushrooms. Cook, stirring about 3 minutes. Add 1/2 the dry red wine and stir. Cook until reduced almost by half. Add beef or veal broth. Bring to boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about 1 1/4 cups.

Heat remaining 1 tablespoon butter in heavy skillet and add beef. Cook the meat on one side about 2-3 minutes or until browned. Turn and cook other side 2-3 minutes. Transfer meat to warm platter.

Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.
 
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