Cooking advice

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.


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.


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.












Rujak (Pungent Fruit Salad) Recipe
Rujak (Pungent Fruit Salad) Category Salad Recipes 
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Ingredients And Procedures

1 Cucumber, peeled

1 c Jicama, julienned

1 c Firm, ripe papaya in 1/2

-inch cubes 1 c Ripe pineapple in 1/2 inch

-cubes, fresh or canned 1 Firm, tart apple, cut in

-1/2-inch cubes 1 Almost ripe mango, peeled,

-cubed 3 tb Dry-roasted peanuts

1 Or 2 fresh, hot red chiles,

-seeded, sliced 1/4 c Brown sugar

1 tb Tamarind paste dissolved in

-1/2 cup water, strained Buried way down in my stack of papers I found an article from the SF Chron entitled "Sumatran Food++Hotter than Hot". Sumatra is close to Indonesia and the Malay peninsula and there seems to be some similarity between the cuisines. Cut the cucumber in half lengthwise, scoop out and discard the seeds. Cut the halves in 1/4-inch thick half moons. Mix the cucumber with jicama and fruit. Prepare a sauce in a processor; first process the peanuts to a crunchy consistency, then add the chiles, sugar and tamarind liquid. The sauce should have texture so don' over process. Toss the sauce and fruit together. Serve chilled or at room temperature as a snack, or with an assortment of Sumatra dishes. Serves 6. San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993.

 
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