General kitchen advice

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.

Speckled Soup Recipe

	Category	Childrens Recipes
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Ingredients And Procedures

1 1/2 c White beans

4 c Water or stock

2 Cloves garlic, minced

2 Stalks celery, chopped

2 Carrots, chopped

1 Onion, chopped

2 tb Olive oil

1 tb Dried basil

1/2 lb Green beans in 1" pieces, or

1/2 lb Zucchini, sliced in

-half-moons 2 tb Lemon juice

3/4 ts Salt

From "Meals Without Squeals" by Christine Berman & Jacki Fromer. pepper to taste 1. Soak beans in water to cover by 2" overnight. Drain in the

morning. 2. Saute garlic, onion, celery, and carrots in oil for about 10 min.

3. Add soaked beans and the 4 c water or stock.

4. Simmer until beans are tender, about 45 min.

5. Add basil and green beans or zucchini and simmer another 30 min

or so, until tender. 6. Before serving, stir in lemon juice, salt and pepper.

Serves 8 preschool or 6 school-age children 1 meat alternative Posted by Theresa Merkling.

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<h1>Speckled Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c White beans <P>4 c Water or stock <P>2 Cloves garlic, minced <P>2 Stalks celery, chopped <P>2 Carrots, chopped <P>1 Onion, chopped <P>2 tb Olive oil <P>1 tb Dried basil <P>1/2 lb Green beans in 1" pieces, or <P>1/2 lb Zucchini, sliced in <P>-half-moons 2 tb Lemon juice <P>3/4 ts Salt <P>From "Meals Without Squeals" by Christine Berman & Jacki Fromer. pepper to taste 1. Soak beans in water to cover by 2" overnight. Drain in the <P>morning. 2. Saute garlic, onion, celery, and carrots in oil for about 10 min. <P>3. Add soaked beans and the 4 c water or stock. <P>4. Simmer until beans are tender, about 45 min. <P>5. Add basil and green beans or zucchini and simmer another 30 min <P>or so, until tender. 6. Before serving, stir in lemon juice, salt and pepper. <P>Serves 8 preschool or 6 school-age children 1 meat alternative Posted by Theresa Merkling. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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