General cooking tips

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.












Salsa Verde (Vtjs99b) Recipe
Salsa Verde (Vtjs99b) Category Mexican Recipes 
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Ingredients And Procedures

1 cn Mexican green tomatoes

(10oz); drained 1/4 c Onions; finely chopped

1 tb Cilantro; coarsely chopped,*

1 ts Canned Serrano chilis;

Drained, rinsed, and Finely chopped 1/4 ts Garlic; finely chopped

1/2 ts Salt

1/8 ts Freshly ground black pepper

* Also called Chinese Parsley or Fresh Coriander. In a small bow, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper to taste. Mix gently, but thoroughly together. Taste for seasoning. Refrigerate if not to be used immediately. It will only keep for a couple of days. Yield: 1 cup.

 
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