Food tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Safety in the kitchen

Don't let yourself be distracted while cooking.
Turn saucepan handles so they don't stick out (and aren't over another ring).

Sweet Potato Pie (Veg Times) Recipe

	Category	Vegetarian Recipes
	Views	80
	Ratings	0

Ingredients And Procedures

1 9" pie crust

4 md Sweet potatoes

2/3 c Water or soy milk

1 1/2 tb White miso

1 tb Cornstarch

1 pn Cardamom

1 pn Cinnamon

1 pn Nutmeg

1 pn Ginger

1/4 c Walnut halves

Prepare pie crust & set aside. Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 1 1/2 hours till very soft. Cool & then peel. Mash & add the rest of the ingredients. Blend till the mixture has a creamy consistency. Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts. Bake for 1 hour. Chill or cool to room temperature before serving. Variation. Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they rae well mashed. "Vegetarian Times" October, 1991

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<h1>Sweet Potato Pie (Veg Times)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 9" pie crust <P>4 md Sweet potatoes <P>2/3 c Water or soy milk <P>1 1/2 tb White miso <P>1 tb Cornstarch <P>1 pn Cardamom <P>1 pn Cinnamon <P>1 pn Nutmeg <P>1 pn Ginger <P>1/4 c Walnut halves <P>Prepare pie crust & set aside. Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 1 1/2 hours till very soft. Cool & then peel. Mash & add the rest of the ingredients. Blend till the mixture has a creamy consistency. Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts. Bake for 1 hour. Chill or cool to room temperature before serving. Variation. Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they rae well mashed. "Vegetarian Times" October, 1991 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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