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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.

Prize-Winning Creole Jambalaya

	Category	Rice Recipes
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Ingredients And Procedures

3/4 c Chopped onion

1/2 c Chopped celery

1/4 c Chopped green pepper

2 Garlic cloves, minced

2 tb Butter or margarine

2 c Cubed fully cooked ham

1 cn Tomatoes with liquid, cut

- up (28 oz.) 1 cn Condensed beef broth

- (10 1/2-oz.) 1 c Uncooked long grain white

- rice 1 c Water

1 ts Sugar

1 ts Dried thyme

1/2 ts Chili powder

1/4 ts Pepper

1 1/2 lb Fresh or frozen uncooked

-shrimp, peeled & deveined 1 tb Chopped fresh parsley

In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes. Source: Country magazine (Aug. 1993)

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<h1>Prize-Winning Creole Jambalaya</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 c Chopped onion <P>1/2 c Chopped celery <P>1/4 c Chopped green pepper <P>2 Garlic cloves, minced <P>2 tb Butter or margarine <P>2 c Cubed fully cooked ham <P>1 cn Tomatoes with liquid, cut <P>- up (28 oz.) 1 cn Condensed beef broth <P>- (10 1/2-oz.) 1 c Uncooked long grain white <P>- rice 1 c Water <P>1 ts Sugar <P>1 ts Dried thyme <P>1/2 ts Chili powder <P>1/4 ts Pepper <P>1 1/2 lb Fresh or frozen uncooked <P>-shrimp, peeled & deveined 1 tb Chopped fresh parsley <P>In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes. Source: Country magazine (Aug. 1993) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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