Food and cooking 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.

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.

Pickled Cabbage Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

1 lg Cabbage

1/2 c Salt

"Cabbage is a frequent constituent of pickles, but this is the first time we have had it pickled alone. This make a very sharp pickle - almost a condiment that might be used in place of horseradish. It is very good in an oyster cocktail sauce and may be used sparingly as a relish for meats." White wine vinegar Cloves, mace and allspice Slice or shred the cabbage very fine. Put it into an earthen dish and sprinkle with the salt, mixing it in well. Cover with another dish and let it stand for twenty-four hours. Drain the cabbage and take enough vinegar to cover it. Add, for each pint, four whole cloves, two blades of mace and four whole allspice. Boil the vinegar for two minutes and pour over the cabbage. Seal in pint jars. This amount makes about three pints. The directions for sealing are to "cover it close with a cloth. Then tie it over with leather," but we find that the glass jar method is more satisfactory. -Bossis From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett

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<h1>Pickled Cabbage</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lg Cabbage <P>1/2 c Salt <P>"Cabbage is a frequent constituent of pickles, but this is the first time we have had it pickled alone. This make a very sharp pickle - almost a condiment that might be used in place of horseradish. It is very good in an oyster cocktail sauce and may be used sparingly as a relish for meats." White wine vinegar Cloves, mace and allspice Slice or shred the cabbage very fine. Put it into an earthen dish and sprinkle with the salt, mixing it in well. Cover with another dish and let it stand for twenty-four hours. Drain the cabbage and take enough vinegar to cover it. Add, for each pint, four whole cloves, two blades of mace and four whole allspice. Boil the vinegar for two minutes and pour over the cabbage. Seal in pint jars. This amount makes about three pints. The directions for sealing are to "cover it close with a cloth. Then tie it over with leather," but we find that the glass jar method is more satisfactory. -Bossis From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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