General cooking 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.

Moms Sausage and Butternut Squash Recipe

	Category	Sausage Recipes
	Views	143
	Ratings	0

Ingredients And Procedures

1 lb Sausage

2 Butternut squash, halved

1 lg Egg

2 T Milk (or less)

Onion, chopped (optional) 1/4 t Thyme

1/4 t Tarragon

Butter Fry sausage; scramble till thoroughly done and drain. Bake squash in pan at 350 degrees face down in a pan with water barely covering the bottom, for about 1 hour. (When you poke it, dimple will remain.) Cool squash. Return sausage to skillet. Scoop squash into skillet, leaving about 1/4 inch in shell to hold shape. Stir squash and spices with sausage. In small bowl, beat egg and milk; blend into cold mixture. Spoon back into skins and bake at 350 degrees for 45 minutes or until set, with no water in the pan. Just before serving, dot tops with butter.

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