General tips

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 Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Cook safely

Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.
Dry food before putting it in a deep fat fryer (water can make the oil explode).











Pork Roast with Corn Bread & Oyster Stuffing Recipe
Pork Roast with Corn Bread & Oyster Stuffing Category Stuffing Recipes 
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Ingredients And Procedures

1 Pork loin roast [5 to 7 lb]

2 tb Butter

1/2 c Onion [chopped]

1/2 c Celery [chopped]

2 Cloves of garlic [minced]

1/2 ts Fennel seeds [crushed]

1 ts TABASCO sauce

1/2 ts Salt

2 c Cornbread stuffing mix

1 cn (8oz.) oysters [undrained

& chopped] ----------------------------PREHEAT OVEN TO 325---------------------------- 1) In a large saucepan melt the butter; add the onion, celery,

garlic and fennel, and saut? for 5 min. or until the veggies are tender... then stir in the TABASCO sauce and salt... Add the cornbread stuffing mix, oysters and liquid, tossing to mix well... 2) Make a deep slit in the back of each chop on the loin, and stuff each slit with the stuffing... (Any leftover stuffing can be baked uncovered, during the last 30 min. of roasting) Place the meat in a shallow roasting pan and cook for 30 to 35 min per pound or until a meat thermometer inserted into the meat registers 170?... 3) Remove to a HEATED serving platter... and allow meat to cool slightly before serving...

 
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