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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.






Stuffed Mushrooms No.5
Stuffed Mushrooms No.5 Category Appetizer Recipes 
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Ingredients And Procedures

3 tb Butter

1/4 c Finely chopped onion

1/2 c Finely chopped green pepper

1/4 c Finely chopped celery

1 pk (3-oz) cream cheese, soft

1/3 c Dry bread crumbs

1/2 ts Salt

1/8 ts Pepper

1 tb Lemon juice

1 ts Worchestershire Sauce

16 Mushroom caps

Paprika Oven method: (27 minutes cooking time) Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery. Saute' until tender, about 6 minutes. Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20 minutes. Serve with coctail picks.

 
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