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Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

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.

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Orange, Grapefruit Marmalade Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

1 lg Pink grapefruit

2 Naval or Valencia oranges

2 Limes or lemons

- (or 1 of each) 2 c Water

5 c Sugar

1/4 c Cointreau or Grand Marnier

Quarter the grapefruit and remove rind. Disard the seeds and remove the pulp from the membranes. Cut oranges in quarters; remove the rind and add orange pulp to the grapefruit. Scrape the orange pith from the orange rinds. Cut the rinds into fine strips. Cut the grapefruit rinds the same way. Quarter the limes or lemons and slice vertically into thin strips, rind and all. Remove seeds. Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes. Remove from the heat and let stand for 12 hours or overnight. Add the sugar and boil rapidly 45 to sixty minutes, until liquid reaches the jelly stage (220 to 225 degrees). As the water evaporates, stir frequently to prevent scorching. Add Cointreau or any orange liqueur if desired. Ladle into scalded jars. Yields about three pints.

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<h1>Orange, Grapefruit Marmalade</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lg Pink grapefruit <P>2 Naval or Valencia oranges <P>2 Limes or lemons <P>- (or 1 of each) 2 c Water <P>5 c Sugar <P>1/4 c Cointreau or Grand Marnier <P>Quarter the grapefruit and remove rind. Disard the seeds and remove the pulp from the membranes. Cut oranges in quarters; remove the rind and add orange pulp to the grapefruit. Scrape the orange pith from the orange rinds. Cut the rinds into fine strips. Cut the grapefruit rinds the same way. Quarter the limes or lemons and slice vertically into thin strips, rind and all. Remove seeds. Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes. Remove from the heat and let stand for 12 hours or overnight. Add the sugar and boil rapidly 45 to sixty minutes, until liquid reaches the jelly stage (220 to 225 degrees). As the water evaporates, stir frequently to prevent scorching. Add Cointreau or any orange liqueur if desired. Ladle into scalded jars. Yields about three pints. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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