Cooking advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Hummus (Chick Pea Dip) Recipe

	Category	Vegetarian Recipes
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Ingredients And Procedures

2 c Chick peas; drained

-(canned or fresh cooked) 2/3 c Tahina paste

-(ground sesame seeds) 3/4 c Lemon juice

2 Garlic cloves; mashed

1 ts Salt

1/4 ts Cumin

Parsley, for garnish 1. Place chick peas, tahina, lemon juice, garlic, salt and cumin in food

processor. 2. Mix until smooth.

3. Place in a jar and refrigerate.

Just before serving sprinkle chopped parsley on top. Add more garlic if dessired. If you want this thinner to serve as a dip, add more lemon juice. (From "The flavor of Jerusalem" by Joan Nathan and Judy Stacey Goldman) Makes: 2 1/2-3 cups

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