Food tips

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.

Leek, Potato & Kielbasa Soup Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

1/2 teaspoon fennel seed -- lightly crushed

2 tablespoons unsalted butter

2 cups sliced leeks -- white part only -- rinsed and

drained 5 cups chicken stock

2 medium boiling potatoes -- peeled and diced

1/2 pound kielbasa -- diced

1/4 cup heavy cream

1/2 cup thinly sliced arugula

1/4 cup finely diced red bell pepper --for garnish --

optional

In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2-3 minutes. In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes. Stir in stock and potatoes and bring to boil. Simmer the soup until the potatoes are tender, about 10-15 minutes. Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste. Before serving stir in the arugula. Garnish with red bell pepper.

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<h1>Leek, Potato & Kielbasa Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 teaspoon fennel seed -- lightly crushed <P>2 tablespoons unsalted butter <P>2 cups sliced leeks -- white part only -- rinsed and <P>drained 5 cups chicken stock <P>2 medium boiling potatoes -- peeled and diced <P>1/2 pound kielbasa -- diced <P>1/4 cup heavy cream <P>1/2 cup thinly sliced arugula <P>1/4 cup finely diced red bell pepper --for garnish -- <P>optional <P>In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2-3 minutes. In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes. Stir in stock and potatoes and bring to boil. Simmer the soup until the potatoes are tender, about 10-15 minutes. Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste. Before serving stir in the arugula. Garnish with red bell pepper. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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