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Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Potage Puree De Pommes De Terre (Potato-Leek Soup) Recipe

	Category	Rice Recipes
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Ingredients And Procedures

3 c Chopped leeks (white part)

-(or more, up to 4 cups) 1 c Peeled, diced celery

4 c Peeled & cubed potatoes

- (or up to 5 cups potatoes) 6 c Water

1 c Cooked brown rice

1/4 ts Pepper

2 ts Veggie bouillon

1/2 ts Salt or to taste

1 Splash wine vinegar

-(optional) In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B)

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<h1>Potage Puree De Pommes De Terre (Potato-Leek Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 c Chopped leeks (white part) <P>-(or more, up to 4 cups) 1 c Peeled, diced celery <P>4 c Peeled & cubed potatoes <P>- (or up to 5 cups potatoes) 6 c Water <P>1 c Cooked brown rice <P>1/4 ts Pepper <P>2 ts Veggie bouillon <P>1/2 ts Salt or to taste <P>1 Splash wine vinegar <P>-(optional) In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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