Food tips

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.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Lunch Suggestions Recipe

	Category	Bean Recipes
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Ingredients And Procedures

1 Cooked rice

1 Curry powder

1 Frozen spinach

1 cn Garbanzos

1 Raisins

Valerie's lunch: Fill a Tupperware container halfway with cooked rice, and use frozen peas (straight out of the bag) to fill it the rest of the way. Sprinkle curry powder on top (I use about a Tablespoon. YMMV). Take to work, and nuke it at lunch. My adaptation: Add some frozen spinach (see *below), some canned garbanzos, and some raisins (especially golden raisins). I started adding those other veggies, because my sister told me that green peas don't contain many nutrients. They also really add to the taste, especially the garbanzo beans. *Regarding frozen spinach: You may have already known this, but I only recently discovered that you can buy frozen spinach in bags ("Family Size") instead of in those famous blocks. The spinach is still all frozen in clumps, but the clumps are a manageable size, so that I can add just a little to my various dishes. I now use much more spinach than I did before because it is so convenient. Source: a variation on one Valerie H. posted here about a year ago. Posted by Susan Lehman to the Fatfree Digest [Volume 17 Issue 3] Apr. 4, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80?

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<h1>Lunch Suggestions</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Cooked rice <P>1 Curry powder <P>1 Frozen spinach <P>1 cn Garbanzos <P>1 Raisins <P>Valerie's lunch: Fill a Tupperware container halfway with cooked rice, and use frozen peas (straight out of the bag) to fill it the rest of the way. Sprinkle curry powder on top (I use about a Tablespoon. YMMV). Take to work, and nuke it at lunch. My adaptation: Add some frozen spinach (see *below), some canned garbanzos, and some raisins (especially golden raisins). I started adding those other veggies, because my sister told me that green peas don't contain many nutrients. They also really add to the taste, especially the garbanzo beans. *Regarding frozen spinach: You may have already known this, but I only recently discovered that you can buy frozen spinach in bags ("Family Size") instead of in those famous blocks. The spinach is still all frozen in clumps, but the clumps are a manageable size, so that I can add just a little to my various dishes. I now use much more spinach than I did before because it is so convenient. Source: a variation on one Valerie H. posted here about a year ago. Posted by Susan Lehman <LEHMAN@PHYSICS.UNC.EDU>to the Fatfree Digest [Volume 17 Issue 3] Apr. 4, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80? <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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