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.

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.

Buy Seasonal Food : 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!

Fishermans Soup Recipe

	Category	Seafood Recipes
	Views	58
	Ratings	0

Ingredients And Procedures

1 tb Olive oil

1 c Finely chopped onion

2 md Cloves garlic, peeled and

Minced 1 (14.5 oz) can peeled, diced

Tomatoes, undrained 1 ts Fennel seeds, lightly

Crushed 1/2 ts Dried thyme, crushed

1 (14.5 oz) can vegetable

Broth, plus enough water to Equal 3 cups 1/8 ts Powdered saffron

1/2 ts Salt

1/8 ts Cayenne pepper

2 lb Red potatoes, halved and

Sliced 1/4-inch thick 1 lb Halibut fillet, cut into 4

Pieces Freshly ground black pepper To taste 1/4 c Minced parsley

1 c Prepared croutons, crushed

To crumbs 1. In a large pot, heat the olive oil over medium heat. Add the onion and

garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds and thyme. Bring to a boil, reduce the heat and simmer 10 minutes. 2. Add the broth-water combination, saffron, salt and cayenne pepper.

Simmer 5 minutes. Add potatoes, cover and simmer 15 minutes. 3. Put the halibut pieces in a steamer basket that will fit over the pot.

Drizzle with a little of the cooking broth and sprinkle with pepper. Steam 12 minutes per inch of thickness, or until the fish flakes. 4. Remove the skin from the halibut and put into 4 soup bowls. Stir the

parsley and croutons into the soup, adjust the seasonings with salt and pepper if necessary and ladle into the bowls.

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<h1>Fishermans Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Olive oil <P>1 c Finely chopped onion <P>2 md Cloves garlic, peeled and <P>Minced 1 (14.5 oz) can peeled, diced <P>Tomatoes, undrained 1 ts Fennel seeds, lightly <P>Crushed 1/2 ts Dried thyme, crushed <P>1 (14.5 oz) can vegetable <P>Broth, plus enough water to Equal 3 cups 1/8 ts Powdered saffron <P>1/2 ts Salt <P>1/8 ts Cayenne pepper <P>2 lb Red potatoes, halved and <P>Sliced 1/4-inch thick 1 lb Halibut fillet, cut into 4 <P>Pieces Freshly ground black pepper To taste 1/4 c Minced parsley <P>1 c Prepared croutons, crushed <P>To crumbs 1. In a large pot, heat the olive oil over medium heat. Add the onion and <P>garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds and thyme. Bring to a boil, reduce the heat and simmer 10 minutes. 2. Add the broth-water combination, saffron, salt and cayenne pepper. <P>Simmer 5 minutes. Add potatoes, cover and simmer 15 minutes. 3. Put the halibut pieces in a steamer basket that will fit over the pot. <P>Drizzle with a little of the cooking broth and sprinkle with pepper. Steam 12 minutes per inch of thickness, or until the fish flakes. 4. Remove the skin from the halibut and put into 4 soup bowls. Stir the <P>parsley and croutons into the soup, adjust the seasonings with salt and pepper if necessary and ladle into the bowls. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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