Food tips

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Cold Stuffed Tomatoes Recipe

	Category	Side Dish Recipes
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Ingredients And Procedures

6 lg Tomatoes

Salt 1/3 c Cucumber; finely diced

1/3 c Onion; grated

1/3 c Green pepper; chopped

1/3 c Celery; chopped

1/3 c Cabbage; finely shredded

1/2 ts Salt

ds Pepper 1/3 c Mayonnaise

ds Hot sauce ds Curry powder Lettuce leaves Wash tomatoes; place in boiling water 1 minute. Drain and immediately plunge into cold water. Gently remove skins. With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato. Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours. Combine next 7 ingredients; cover and chill. To serve, spoon filling into shells. Combine mayonnaise with hot sauce and curry powder. Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

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<h1>Cold Stuffed Tomatoes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 lg Tomatoes <P>Salt 1/3 c Cucumber; finely diced <P>1/3 c Onion; grated <P>1/3 c Green pepper; chopped <P>1/3 c Celery; chopped <P>1/3 c Cabbage; finely shredded <P>1/2 ts Salt <P>ds Pepper 1/3 c Mayonnaise <P>ds Hot sauce ds Curry powder Lettuce leaves Wash tomatoes; place in boiling water 1 minute. Drain and immediately plunge into cold water. Gently remove skins. With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato. Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours. Combine next 7 ingredients; cover and chill. To serve, spoon filling into shells. Combine mayonnaise with hot sauce and curry powder. Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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