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Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Pasta with Light Lemon & Wine Sauce Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

* * * * * 1 1/2 lb Your favorite shaped pasta

3 tb Margarine

1/2 sm Onion, chopped

4 tb All-purpose Flour

2 c Dry White Wine

2 c Unsalted Chicken Broth

1/2 ts Grated Lemon Zest

1 tb Fresh Thyme, chopped, or

- 1/2 ts. dried 1 tb Fresh Dill, chopped, or

- 1 ts. dried 3 tb Dijon Mustard

Salt, to taste Prepare pasta according to package directions; drain. Warm the margarine in a large saucepan over medium-low heat. Add the onion and saute until lightly brown and very soft. Add the flour and reduce heat to low. Stir until completely blended. Very gradually whisk in the white wine and chicken broth. Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill and mustard and season to taste with salt. Serve sauce over the warm pasta. Calories per serving........... 302 Fat.................. 7.41 g Cholesterol.................... 0 mg Sodium............... 417 mg Source: "Military Lifestyle" magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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<h1>Pasta with Light Lemon & Wine Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>* * * * * 1 1/2 lb Your favorite shaped pasta <P>3 tb Margarine <P>1/2 sm Onion, chopped <P>4 tb All-purpose Flour <P>2 c Dry White Wine <P>2 c Unsalted Chicken Broth <P>1/2 ts Grated Lemon Zest <P>1 tb Fresh Thyme, chopped, or <P>- 1/2 ts. dried 1 tb Fresh Dill, chopped, or <P>- 1 ts. dried 3 tb Dijon Mustard <P>Salt, to taste Prepare pasta according to package directions; drain. Warm the margarine in a large saucepan over medium-low heat. Add the onion and saute until lightly brown and very soft. Add the flour and reduce heat to low. Stir until completely blended. Very gradually whisk in the white wine and chicken broth. Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill and mustard and season to taste with salt. Serve sauce over the warm pasta. Calories per serving........... 302 Fat.................. 7.41 g Cholesterol.................... 0 mg Sodium............... 417 mg Source: "Military Lifestyle" magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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