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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.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Summer Squash Soup

	Category	Soup Recipes
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Ingredients And Procedures

3 Med Yellow Squash

2 Tbsp Butter

1 1/2 Tsp Garlic Salt

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Tsp Dried Rosemary

1/2 C Chicken Broth

1/2 C Water

1 6 Oz. Can Boned Chicken -- cut up

Scrub squash; do not peel. Cut 12 paper-thin slices from the narrow ends an place slices in cold water to crisp. Reserve these slices for garnish. Cut remainder of squash (seeded, if necessary) into small chunks to make 5 to 6 cups. Saut? very slowly in butter, seasoned with garlic salt, salt, pepper, and resemary. Keep pan tightly covered and do not allow squash to brown. Add 1 or 2 tablespoons water if necessary when squash is softened. Pur?e in electric blender. Return pur?e to pan and add chicken broth, water, and boned chicken. Heat until flavors are well blended. Pour into serving dish or soup bowls and garnish with squash slices.

Makes 1 quart

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

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<h1>Summer Squash Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 Med Yellow Squash <P>2 Tbsp Butter <P>1 1/2 Tsp Garlic Salt <P>1/2 Tsp Salt <P>1/4 Tsp Pepper <P>1/4 Tsp Dried Rosemary <P>1/2 C Chicken Broth <P>1/2 C Water <P>1 6 Oz. Can Boned Chicken -- cut up <P><P>Scrub squash; do not peel. Cut 12 paper-thin slices from the narrow ends an place slices in cold water to crisp. Reserve these slices for garnish. Cut remainder of squash (seeded, if necessary) into small chunks to make 5 to 6 cups. Saut? very slowly in butter, seasoned with garlic salt, salt, pepper, and resemary. Keep pan tightly covered and do not allow squash to brown. Add 1 or 2 tablespoons water if necessary when squash is softened. Pur?e in electric blender. Return pur?e to pan and add chicken broth, water, and boned chicken. Heat until flavors are well blended. Pour into serving dish or soup bowls and garnish with squash slices. <P>Makes 1 quart <P>Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 <P>billspa@icanect.net <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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