Food tips

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Spiced Lentil Soup Recipe

	Category	Soup Recipes
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Ingredients And Procedures

3 tb Olive oil

2 tb Unsalted butter

1 Onion, chopped

2 Carrots, diced

2 Ribs celery, diced

1 Green bell pepper, cored,

-seeded and diced 1 sm "waxy" boiling potato,

-peeled and diced 1 t Ground cumin

1 t Ground pure chili powder

3/4 ts Ground allspice

1 sm Imported bay leaf and 5

-sprigs parsley Tied together with kitchen -string 1/2 lb Lentils, picked over

6 c Chicken broth

Salt Freshly-ground black pepper

Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes. Increase the heat to medium, add the carrots and stir-cook for 1 minute. Add the celery and stir-cook for 1 minute. Add the green pepper and stir-cook for 1 minute. Add the diced potato, cumin, chili powder, and allspice; stir-cook for 1 minute. Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute. Cover and simmer for about 1 hour, or until the lentils are tender. The soup may be prepared in advance up to this point.) Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle. Ladle the soup into warm bowls and serve steaming hot. Makes 4 to 5 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

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<h1>Spiced Lentil Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 tb Olive oil <P>2 tb Unsalted butter <P>1 Onion, chopped <P>2 Carrots, diced <P>2 Ribs celery, diced <P>1 Green bell pepper, cored, <P>-seeded and diced 1 sm "waxy" boiling potato, <P>-peeled and diced 1 t Ground cumin <P>1 t Ground pure chili powder <P>3/4 ts Ground allspice <P>1 sm Imported bay leaf and 5 <P>-sprigs parsley Tied together with kitchen -string 1/2 lb Lentils, picked over <P>6 c Chicken broth <P>Salt Freshly-ground black pepper <P>Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes. Increase the heat to medium, add the carrots and stir-cook for 1 minute. Add the celery and stir-cook for 1 minute. Add the green pepper and stir-cook for 1 minute. Add the diced potato, cumin, chili powder, and allspice; stir-cook for 1 minute. Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute. Cover and simmer for about 1 hour, or until the lentils are tender. The soup may be prepared in advance up to this point.) Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle. Ladle the soup into warm bowls and serve steaming hot. Makes 4 to 5 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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