Food tips

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 : 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.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Curry Paste (Thailand) Recipe

	Category	Sauce Recipes
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Ingredients And Procedures

*INGREDIENTS* 6 Dried hot red chilies, 1 1/2

-- 2 inches long 2 tb Minced shallots or scallions

-(white part only) 1 tb Minced garlic

1 tb Paprika

1 tb Powdered sereh (powdered

-dried lemon grass) 1 tb Trassi (shrimp paste)

1 ts Ground laos (ginger)

1 ts Caraway seed

1 ts Coriander seed

1 ts Finely grated fresh lemon

-peel 1 ts Salt

Source:Pacific and Southeast Asian Cooking - Time/Life *DIRECTIONS* Under cold running water, wash the chilies and remove their stems. Brush out any seeds that cling to the skin and break the pods into small pieces. To make red curry paste: combine the chilies, shallots (or scallions), garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel and salt in the jar of an electric blender and blend at high speed for 20 to 30 seconds. Turn off the machine, scrape down the sides of the jar and blend again until the mixture is a smooth paste. Tightly covered and refrigerated, the paste may be safely kept for a month or so. To make green curry paste: substitute 6 fresh hot green chilies (about 2 inches long) for the dried red chilies and omit the paprika from the recipe. Then follow the above directions precisely. Green curry paste may be covered and refrigerated for about a month. *VARIATIONS* For a more fiery paste, include some seeds - the hottest part of the chili. << Joyce Monschein >>

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<h1>Curry Paste (Thailand)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>*INGREDIENTS* 6 Dried hot red chilies, 1 1/2 <P>-- 2 inches long 2 tb Minced shallots or scallions <P>-(white part only) 1 tb Minced garlic <P>1 tb Paprika <P>1 tb Powdered sereh (powdered <P>-dried lemon grass) 1 tb Trassi (shrimp paste) <P>1 ts Ground laos (ginger) <P>1 ts Caraway seed <P>1 ts Coriander seed <P>1 ts Finely grated fresh lemon <P>-peel 1 ts Salt <P>Source:Pacific and Southeast Asian Cooking - Time/Life *DIRECTIONS* Under cold running water, wash the chilies and remove their stems. Brush out any seeds that cling to the skin and break the pods into small pieces. To make red curry paste: combine the chilies, shallots (or scallions), garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel and salt in the jar of an electric blender and blend at high speed for 20 to 30 seconds. Turn off the machine, scrape down the sides of the jar and blend again until the mixture is a smooth paste. Tightly covered and refrigerated, the paste may be safely kept for a month or so. To make green curry paste: substitute 6 fresh hot green chilies (about 2 inches long) for the dried red chilies and omit the paprika from the recipe. Then follow the above directions precisely. Green curry paste may be covered and refrigerated for about a month. *VARIATIONS* For a more fiery paste, include some seeds - the hottest part of the chili. << Joyce Monschein >> <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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