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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.

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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.

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Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

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About beef

Even today, you are best off giving your custom to a quality butcher rather than a self-service food store. A specialised butcher will more often than not serve a wider range of beef cuts than the supermaket, the beef will be better quality, will have looked after it in the right way, and he will usually be proud to advise you on how to cook it.

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Beef is a lot more in vogue in the 'u.s.' than anyplace else on the planet. If you keep a record of the burgers and steaks prepared on the planet, you would be surprised to find that the North america consumes approximately 25% of the total amount.

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Roast Beef with Garlic Crust
Roast Beef with Garlic Crust Category Beef Recipes 
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Ingredients And Procedures

3 lb Beef roast

2 tb Olive oil

3 Cloves garlic, peeled and

-crushed 1 c Bread crumbs

1/4 c Chopped fresh parsley

1/2 ts Salt

1/2 ts Black pepper

Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic and saute 2 minutes, pressing juice from garlic into oil. Discard garlic. (My note: I finely minced the garlic and left it in.) Mix in bread crumbs, parsley, salt and black pepper. Press mixture onto roast, coating well. Insert meat thermometer into thickest portion of meat. Roast at 325 degrees until meat thermometer registers 140 for rare (18-20 minutes per pound) 160 for medium (20-22 minutes per pound) or 170 for well done (22-24 minutes per pound. Remove from oven. Allow to stand 15-20 minutes before carving. Source: Eve Protin * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

 
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