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Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

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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. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

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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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About beef

When buying beef steak you are better off shopping from a specialist butcher rather than a self-service store. A high street butcher will more often than not serve a wider range of beef cuts than the self-service store, he will know the full history of his meat, is more likely to have looked after it in the right manner, and he will probably be willing to help you with advice on a few cooking tips.

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Beef is an awful lot more in demand in the 'u.s.' than anywhere else on the planet. If you sum up the steaks, burgers and chilis cooked in the world, you would be surprised to find that the North america is responsible for more or less 25% of the beef.

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Moussaka (Baked Eggplant with Potatoes)
Moussaka (Baked Eggplant with Potatoes) Category Beef Recipes 
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Ingredients And Procedures

2 lg Eggplant

Salt 3 Potatoes

Olive oil 2 lg Onions; chopped

1 lb Ground beef

6 tb Butter; melted, divided

1/2 c Parsley; chopped

1 c Tomato sauce

1/4 c Breadcrumbs

1/3 c All-purpose flour

2 c Milk

2 Eggs; separated

1/4 c Romano cheese; grated

ds Nutmeg; ground Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside. Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes. Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant. Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly. Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.

 
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