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.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Huitlacoche Para Quesadillas Recipe

	Category	Mexican Recipes
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	Ratings	0

Ingredients And Procedures

1 lb Huitlacoche

3 tb Peanut oil

1/4 Onion, med; finely chopped

1 Garlic clove; peeled &

- finely chopped 2 Chiles poblanos, small

1 Epazote sprig; large

- (Mexican wormseed) 1/4 ts Salt

Roast and peel the chiles poblanos, then devein and cut into strips. Cut the fungus from the corn cobs and chop it roughly. Set aside. Heat the oil and cook the onion and garlic, without browning, until they are soft. Add the chile strips, huitlacoche, epazote, and salt and cook over a medium flame until the mixture is soft and the liquid from the fungus has evaporated--about 15 minutes. Makes enough filling for 12 quesadillas. The Cuisines of Mexico Diana Kennedy

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