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General tips

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.


Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Cook safely

Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.
Dry food before putting it in a deep fat fryer (water can make the oil explode).





New England Clam Chowder Ii
New England Clam Chowder Ii Category Soup Recipes 
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Ingredients And Procedures

1 qt Clams

2 ea Medium onions, sliced thin

1 c Clam juice

1 qt Light cream or half and half

1 x Butter

1 x Seasoning to taste

1/2 lb Salt pork, cut fine

10 ea Medium sized potatoes, diced

1 qt Milk

1 x Flour

1 x Hot water

Directions: Cook clams until just opened. Strain and reserve 1 cup of broth. Finely chop clams. Fry salt pork in large Dutch oven. Remove salt pork and add onion; brown, being careful not to let it scorch. Add potatoes and enough hot water to cover. When potatoes are done, add clams, cook for 3 minutes over low heat. Slowly add milk and cream. Simmer for at about an hour being careful not to let it curdle. Add thickening made of flour and butter, season and simmer slowly for an other hour. DO NOT LET IT BOIL. Serve hot. Notes: My grandfather even had this recipe printed in the New Bedford newspaper years ago. If done right it doesn't curdle and is rich & creamy. He used to use cream .. but we started using a combination of milk & cream ... it's just as tasty. One other "trick" my grandmother started doing was using some instant potato flakes as a thickener in place of some of the flour. Tastes better and works as well. Lastly ... if you like you can add the salt pork back into the chowder after adding the milk. It is very important that you keep watch over the chowder so as to prevent it from boiling as this will cause the milk/cream to curdle. If it curdles it just won't taste right. You can put in any seasonings you like ... but keep it subtle ... you want

 
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