Cooking tips

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.


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.


Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.












Spicy Pork with Peas Recipe
Spicy Pork with Peas Category Spicy Recipes 
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Ingredients And Procedures

1 ts red pepper flakes

1 ts Szechuan peppercorn ground

: (optional) 1 TB cornstarch

3 c fresh or canned chicken

: stock or broth 2 ts sesame oil

3 c soy sauce

2 TB oyster sauce

2 ts sugar

3 TB vegetable oil

2 lb pork, sliced and -- cut into

: thin strips 1 onion, -- halved and sliced

4 garlic cloves, -- peeled and

: chopped 4 quarter-size slices fresh

: ginger, -- julienned 2 carrots, -- julienned

5 green onions, sliced on the

: diagonal 2 c frozen green peas, thawed,

: or fresh uncooked 2 c cooked rice

2 TB chopped fresh parsley --

: (optional) 2 canned plum tomatoes or 1

: md fresh tom -- chopped In a small bowl, mix together the red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar. Set aside. In a large skillet or wok heat 2 tablespoons of the oil over high heat until quite hot. Add the pork and cook quickly, tossing until brown all over, about 3 to 4 minutes. Remove to a platter. Add the remaining 1 tablespoon of oil, then the onion, garlic, ginger, and carrots and quickly saute until crisp tender, another 2 to 3 minutes. Add the seasoning mixture to the

vegetables and stir until the sauce begins to boil and thicken. Add the pork and peas to the pan and heat thoroughly, about 1 minute. Serve over steaming rice. Sprinkle with the parsley and chopped tomato, if desired. Serves 4 Recipe By :WELL-STOCKED PANTRY SHOW#ND7044 Date: Thu, 31 Oct 1996 08:37:32 -0500 -----

 
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