Food and cooking tips

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

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.

Plomeek Soup (Vulcan Orange Vegetable Soup) Recipe

	Category	Soup Recipes
	Views	21
	Ratings	0

Ingredients And Procedures

2 tb Butter; or margarine

2 md Onions; up to 3

-peeled and sliced 1 lb Carrots; peeled and sliced

1/2 lb Turnips; peeled and sliced

10 oz Potatoes; peeled & sliced

5 tb Tomato paste

3 c -Water

2 ea Garlic cloves; sliced

2 1/2 ts -salt

3/4 ts Basil, dried

1/4 ts Nutmeg

1 c -Water;to rinse pan &blender

-to be added to soup Sour cream; for garnish Parsley;finely chopped -for garnish "Plommek soup is tradtionally served with a spoonful of sour cream on top; this is carefully swirled out with a spoon to amke a spiral shape, representative of the galaxy. The outline of the galaxy is then emphasized with very finely chopped parsley. for less festive occaisions, it may be served with a small spoonful of butter (or maragarine) in the centre. In the pot, melt the butter and when it is foamy, add the onion and fry until golden. Add everything else to the pot except the last cup of water and the sour cream and parsley garnishes. simmer, covered, for about 15 to 20 minutes, or until the potatoes and carrots are tender. Run it all through the blender, about 1 to 1 1/2 cups at a time. When it is all pureed, rinse the cooking pot with the cup of water and add that to the 'empty' blender. Run the blender for a few seconds and then slosh the water about to get as much of the vegetable puree as possible off the sides of the blender. Add this liquid to the soup. Pour the soup back into the cleaned out pot and reheat it before serving (use very gentle heat). Ladle into bowls. Garnish with sour cream and parsley as described above.

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<h1>Plomeek Soup (Vulcan Orange Vegetable Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 tb Butter; or margarine <P>2 md Onions; up to 3 <P>-peeled and sliced 1 lb Carrots; peeled and sliced <P>1/2 lb Turnips; peeled and sliced <P>10 oz Potatoes; peeled & sliced <P>5 tb Tomato paste <P>3 c -Water <P>2 ea Garlic cloves; sliced <P>2 1/2 ts -salt <P>3/4 ts Basil, dried <P>1/4 ts Nutmeg <P>1 c -Water;to rinse pan &blender <P>-to be added to soup Sour cream; for garnish Parsley;finely chopped -for garnish "Plommek soup is tradtionally served with a spoonful of sour cream on top; this is carefully swirled out with a spoon to amke a spiral shape, representative of the galaxy. The outline of the galaxy is then emphasized with very finely chopped parsley. for less festive occaisions, it may be served with a small spoonful of butter (or maragarine) in the centre. In the pot, melt the butter and when it is foamy, add the onion and fry until golden. Add everything else to the pot except the last cup of water and the sour cream and parsley garnishes. simmer, covered, for about 15 to 20 minutes, or until the potatoes and carrots are tender. Run it all through the blender, about 1 to 1 1/2 cups at a time. When it is all pureed, rinse the cooking pot with the cup of water and add that to the 'empty' blender. Run the blender for a few seconds and then slosh the water about to get as much of the vegetable puree as possible off the sides of the blender. Add this liquid to the soup. Pour the soup back into the cleaned out pot and reheat it before serving (use very gentle heat). Ladle into bowls. Garnish with sour cream and parsley as described above. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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