Food tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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?

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

Safety in the kitchen

Don't let yourself be distracted while cooking.
Turn saucepan handles so they don't stick out (and aren't over another ring).

Provencal Ragout

	Category	Stew Recipes
	Views	24
	Ratings	0

Ingredients And Procedures

2 lg Eggplants -- cut into 1 1/2"

-cubes 1 c Black olives in water

8 Plum tomatoes -- quartered

-lengthwise 1 lb New potatoes -- quartered

2 pk Button mushrooms (10 oz ea)

2 lg Yellow squash -- cut into 1"

-cubes 2 Red bell peppers -- cut into

-large chunks 4 Ribs celery -- cut into 1/2"

-pieces 1/4 c Dried thyme

1/4 c Dried basil

12 Whole garlic cloves

2 c Red wine

6 c Vegetable stock or water

1 t Black pepper

Preheat oven to 375 deg. Combine all ingredients in a large roasting pan or casserole dish. Place in oven and cook, uncovered, for about 4 hours, stirring every 30 minutes. Add more wine or vegetable stock if liquid evaporates too quicly. Serve hot. Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg chol; 164 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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<h1>Provencal Ragout</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 lg Eggplants -- cut into 1 1/2" <P>-cubes 1 c Black olives in water <P>8 Plum tomatoes -- quartered <P>-lengthwise 1 lb New potatoes -- quartered <P>2 pk Button mushrooms (10 oz ea) <P>2 lg Yellow squash -- cut into 1" <P>-cubes 2 Red bell peppers -- cut into <P>-large chunks 4 Ribs celery -- cut into 1/2" <P>-pieces 1/4 c Dried thyme <P>1/4 c Dried basil <P>12 Whole garlic cloves <P>2 c Red wine <P>6 c Vegetable stock or water <P>1 t Black pepper <P><P>Preheat oven to 375 deg. Combine all ingredients in a large roasting pan or casserole dish. Place in oven and cook, uncovered, for about 4 hours, stirring every 30 minutes. Add more wine or vegetable stock if liquid evaporates too quicly. Serve hot. Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg chol; 164 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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