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Food tips

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.


Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.






Pickled Kohlrabi
Pickled Kohlrabi Category Canning Recipes 
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Ingredients And Procedures

3 Kohlrabi (abt. 1 qt.)

-peeled, sliced 1/4" thick 2 lg Carrots; peeled

-- cut into sticks 2 Garlic cloves; crushed

1 Bay leaf

3 lg Sprigs fresh dill

------------------------------PICKLING MIXTURE------------------------------ 3/4 c White vinegar

1 1/4 c ;Water

3 tb Sugar

1 ts Mustard seed

1/2 ts Dill seed

1/4 ts Red chili flakes

1 ts Salt

Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 qt. glass jar along with garlic, bay leaf and fresh dill. In a saucepan, combine pickling mixture. Heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi, filling jar completely. Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend. From 1994 Shepherd's Garden Seeds Catalog, pg. 20. Posted by Cathy Harned.

 
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