General cooking tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.


Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.


If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!












Herbes De Provence Recipe
Herbes De Provence Category Herb and Spice Recipes 
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Ingredients And Procedures

3 tb Dried marjoram

3 tb Dried thyme

1 tb Dried summer savory

1 tb Dried sweet basil

1/2 ts Dried rosemary, crumbled

1/2 ts Crushed sage

1/2 ts Fennel seeds

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800's.* Orginated: Joan Tucker, Victoria B.C. Source: The Times-Colonist Newspaper Feb 9/94 From the collection of K. Deck

 
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