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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.


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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It is also very beneficial for people with diabetes, as the low GI foods are beneficial in preventing surges in glucose amount.





Shrimp and Jicama Salad with Chile Vinegar
Shrimp and Jicama Salad with Chile Vinegar Category Vegetable Recipes 
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Ingredients And Procedures

5 c ;Water

1 lb Small fresh shrimp; unpeeled

2 c Jicama; peeled and shredded

4 lg Tomatoes; sliced

4 lg Fresh tomatillos

-- husked and sliced Fresh cilantro sprigs (opt.) -------------------------------CHILE VINEGAR------------------------------- 2/3 c White wine vinegar

1/4 c Sugar

1/8 ts Salt

3 tb Fresh cilantro; minced

2 tb Jalapeno pepper

-- seeded and minced Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse in cold water. Chill. Peel and devein shrimp. Pour 1/3 cup of chile vinegar over shrimp; toss gently. Pour 1/2 cup chile vinegar over jicama; toss gently. Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture. Place shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads. Garnish with fresh cilantro sprigs, if desired. To make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended. Yield: 1 1/4 cups vinegar. From _Creme de Colorado_ by The Junior League of Denver, CO. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.

 
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