Food tips

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Kitchen safety

If you've consumed alcohol, don't be tempted to cook with a chip pan.
Don't put anything metallic inside the microwave.

Tomatillo Salsa (Piedmont) Recipe

	Category	Sauce Recipes
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	Ratings	0

Ingredients And Procedures

4 Lg cloves garlic, unpeeled

4 Scallions, finely chopped

1 lb Fresh, prepared, 1/4" dice

2 tb Chopped fresh cilantro

3 Chili peppers, seed & dice

2 ts Fresh lime juice

1/2 ts Salt

1. Preheat oven to 400F. Loosely wrap garlic cloves in foil and roast

for about 25 minutes, until very soft. Squeeze garlic pulp from the skins into a small bowl and mash to a paste. 2. In a medium bowl, combine all remaining ingredients. Add garlic pulp and mast to a paste. 3. In a medium bowl, combine all remaining ingredients. Add garlic pulp and stir to blend.

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