General kitchen advice

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.

Marinated Celery, Hellenic Style Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

1 bn Pascal celery; 4 cups

1/3 c Olive oil

1 Lemon; juice of

2 tb Fennel leaves, fresh;chopped

1 Thyme, fresh sprigs;up to 2

-sprigs 2 Parsley, fresh, sprigs

-chopped White pepper; freshly ground --------------------------------FOR GARNISH-------------------------------- Lemon slices Fennel leaves 1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1

1/2 inch pieces. Cut larger pieces in half lengthwise.

2. To make the marinade: In a saucepan, combine the oil, lemon juice,

herbs, seasonings, and 1/2 cup water. Bring to a boil. 3. Drop the celery into the marinade. Stir, and add only enough water to

half cover the celery. Invert a dish over the celery. Cover pan and simmer for 10 minutes or until crisp-tender. Cool in the marinade. 4. Store, marinade and all in a covered glass jar in the refrigerator.

Serve cold, garnished with the lemon and fennel. Nutrients for 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1 SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan

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<h1>Marinated Celery, Hellenic Style</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 bn Pascal celery; 4 cups <P>1/3 c Olive oil <P>1 Lemon; juice of <P>2 tb Fennel leaves, fresh;chopped <P>1 Thyme, fresh sprigs;up to 2 <P>-sprigs 2 Parsley, fresh, sprigs <P>-chopped White pepper; freshly ground --------------------------------FOR GARNISH-------------------------------- Lemon slices Fennel leaves 1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1 <P>1/2 inch pieces. Cut larger pieces in half lengthwise. <P>2. To make the marinade: In a saucepan, combine the oil, lemon juice, <P>herbs, seasonings, and 1/2 cup water. Bring to a boil. 3. Drop the celery into the marinade. Stir, and add only enough water to <P>half cover the celery. Invert a dish over the celery. Cover pan and simmer for 10 minutes or until crisp-tender. Cool in the marinade. 4. Store, marinade and all in a covered glass jar in the refrigerator. <P>Serve cold, garnished with the lemon and fennel. Nutrients for 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1 SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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