General cooking tips

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.












Fresh Fruit Tart with Banana-Cream Filling~ Recipe
Fresh Fruit Tart with Banana-Cream Filling~ Category Fruit Recipes 
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Ingredients And Procedures

-----crust----- 1 1/2 c Fine graham-cracker crumbs (

3 tb Canola oil

2 tb Honey

-----filling----- 1/3 c Orange juice

2/3 Plain gelatin

5 lg Ripe bananas

Juice of 1/2 lemon (about 1 3 Plums; sliced

1 c Red raspberries

1/2 c Blackberries or black raspbe

-----glaze----- 1/3 c Frozen apple-juice concentra

2 tb Honey

6 lg Strawberries, washed, hulled

CRUST: Place cracker crumbs in a medium bowl. Mix oil and honey together and stir into crumbs, working the mixture with your fingers. Pat into a 9 or 10-inch pie tin. Bake at 350 for 10 minutes. Cool completely. FILLING: Combine orange juice and gelatin in a small oven-proof dish. Let soften 2 minutes, then place dish in a small saucepan containing 1/2 inch of water. Warm over low heat until gelatin melts, mixing

while heating. Peel and slice 4 bananas and immediately combine with half of the lemon juice. In a food processor, puree banana slices with gelatin. Slice the remaining banana and arrange along bottom of baked, cooled pie shell. Pour pureed bananas into pie shell, covering slices. Tap pie gently settle contents. Cover with plastic wrap and refrigerate until firm, about hour. GLAZE: In a small saucepan, combine apple-juice concentrate, honey and minced strawberries. Simmer over low heat for 6 minutes, stirring frequently. Pre through sieve. Cool. When filling is firm, arrange plum slices in a circle, overlapping, on top the pie. Fill center of circle with alternating circles of red raspberries blackberries. Brush with glaze and refrigerate for at least 2 hours.

 
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