Food tips

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.


Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.





Watermelon Rind Pickle Recipe
Watermelon Rind Pickle Category Canning Recipes 
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Ingredients And Procedures

7 lb Watermelon rind; peeled

2 1/2 qt ;Water

1/3 c Salt

6 1/2 c Brown sugar

2 c Vinegar

1 c ;Water

1 tb Whole cloves

2 Cinnamon sticks

2 Lemons

Pare off the outer green from watermelon rind and cut in 1" squares. Put in large bowl and pour over them the salt and water mixed. Let soak for three days. Drain and let stand in fresh water for one hour. Make a syrup of sugar, vinegar, water and spices. Cut the lemon (rind and all) paper thin. Put melon and lemon into hot syrup and boil until watermelon is clear. Seal in jars. From South Union, Ky. In _The Shaker Cook Book: Not by Bread Alone_ by Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg. 183. Library of Congress Catalog Card Number 53-5248. Typed for you

by Cathy Harned.

 
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