General kitchen advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Seasoned Spinach (Korean) Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

10 Oz fresh small flat-leaf

-spinach 2 tb Soy sauce

1 ts Sugar

1 1/2 ts Crushed sesame seeds

1 tb Sesame oil

1 tb Minced scallion

1 ts Vinegar (optional)

Salt Red pepper threads -(optional) Both hot and cold vegetables are important in the Korean diet. Here are several recipes adapted from "Traditional Korean Cooking" by Han Chung Hea, head of a prestigious cooking institute in Seoul. Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Serves 2. From the Hayward Daily Review, 9/21/88. Posted by Stephen Ceideberg; November 4 1992.

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<h1>Seasoned Spinach (Korean)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>10 Oz fresh small flat-leaf <P>-spinach 2 tb Soy sauce <P>1 ts Sugar <P>1 1/2 ts Crushed sesame seeds <P>1 tb Sesame oil <P>1 tb Minced scallion <P>1 ts Vinegar (optional) <P>Salt Red pepper threads -(optional) Both hot and cold vegetables are important in the Korean diet. Here are several recipes adapted from "Traditional Korean Cooking" by Han Chung Hea, head of a prestigious cooking institute in Seoul. Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Serves 2. From the Hayward Daily Review, 9/21/88. Posted by Stephen Ceideberg; November 4 1992. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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