Food tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. 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 : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Rindfleisch-Eintopf (Beef Stew) Recipe

	Category	Stew Recipes
	Views	136
	Ratings	0

Ingredients And Procedures

1/4 c Shortening

3 lb Rump Roast; Boneless

2 c Onions; Sliced

1/4 c Unbleached Flour

2 tb Salt

2 tb Sugar

1 x Pepper; To Taste

2 ts Mustard; Dry

1/2 ts Celery Seed

1/4 c Water

1 lb Tomatoes; (1 can)

Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch

oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.

Rate this recipe!

Post this recipe to your site