General kitchen advice

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.

Thick Oxtail and Lentil Stew Recipe

	Category	Stew Recipes
	Views	115
	Ratings	0

Ingredients And Procedures

2 Oxtails, cut

2 tb Flour

2 tb Vegetable oil

6 c Water

1/2 ts Peppercorns

1/2 ts Juniper berries

2 Bay leaves

1 Garden thyme

2 Garlic cloves

1/2 c Green lentils

3 ts Salt

1 lg Carrot

1 sm Turnip

2 Onions

2 Celery stalks

Parsley for garnish Roll oxtails in flour, then brown all over in a saucepan in the oil. Add water and bring to the boil with the lid on. Add peppercorns, juniper berries, bay leaves, thyme, garlic, lentils and salt. Lower heat, cover and simmer for 2 hours, skimming off the fat as it rises to the surface. Add all the vegetables and simmer for another hour. Sprinkle chopped parsley over each helping. Serve with steaming hot boiled potatoes.

Rate this recipe!

Post this recipe to your site