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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 : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

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.

Strawberry Or Raspberry Custard Tart Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

--------------------------------ALMOND CRUST-------------------------------- 1/4 c Almonds, slivered

1 1/2 c Flour, all purpose

1/4 ts -Salt

3 tb Brown sugar; firmly packed

1/2 c Butter;cold, unsalted

-1 stick, cut into small -pieces 1 lg Egg; cold

1/2 ts Vanilla extract

1/4 ts Lemon zest; freshly grated

-------------------------------CUSTARD CREAM------------------------------- 4 lg Egg yolks

4 tb Flour, all purpose

3 tb Sugar

2 c Half and half

1/2 ts Vanilla extract-

----------------------------------TOPPING---------------------------------- Strawberries & Raspberries -hulled to cover surface of -tart -----------------------------------GLAZE----------------------------------- 1/2 c Red currant jelly

1 ts Lemon juice

CRUST: Finely grind almonds in a food processor with an on/off mixture with a rolling pin until as finely ground as possible. Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt, and brown sugar in a bowl and stir to blend. Add butter and process or work with the fingertips until mixture ressembles coarse crumbs. In a small bowl beat egg lightly. Stir in the vanilla and lemon zest. With processor on, add egg mixture to the dough through feed tube and process until dough forms. Pat dough into a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes. Remove dough from refrigerator. Press in 10 inch tart pan

(with removable bottom), patting in even minutes before baking. Bake line with foil for 15 minutes, remove foil and bake a further 20 to 30 minutes empty. CUSTARD CREAM: In a medium mixing bowl, beat egg yolks and sugar until pale yellow and thick. Beat in 4 tbsp all purpose flour. Heat half-and-half in medium sized non reactive saucepan over low heat until small bubbles form around edges. Remove from heat and pour a small amount of hot mixture into egg yolk mixture, whisking constantly. Add remaining half and half mixture, whisking. Pour mixture back into pan on heat, lower heat and cook it, stirring for 5-7 minutes. Add vanilla, let the mixture cool and chill it, covered

(use plastic wrap) until needed. ASSEMBLY: Spread Custard Cream even over fully baked almond crust. Arrange hulled strawberries or raspberries in concentric circles, stem ends down, over pastry cream. Melt red currant jelly with 1 tsp lemon juice and brush the glaze gently over the fruit.

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<h1>Strawberry Or Raspberry Custard Tart</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>--------------------------------ALMOND CRUST-------------------------------- 1/4 c Almonds, slivered <P>1 1/2 c Flour, all purpose <P>1/4 ts -Salt <P>3 tb Brown sugar; firmly packed <P>1/2 c Butter;cold, unsalted <P>-1 stick, cut into small -pieces 1 lg Egg; cold <P>1/2 ts Vanilla extract <P>1/4 ts Lemon zest; freshly grated <P>-------------------------------CUSTARD CREAM------------------------------- 4 lg Egg yolks <P>4 tb Flour, all purpose <P>3 tb Sugar <P>2 c Half and half <P>1/2 ts Vanilla extract- <P>----------------------------------TOPPING---------------------------------- Strawberries & Raspberries -hulled to cover surface of -tart -----------------------------------GLAZE----------------------------------- 1/2 c Red currant jelly <P>1 ts Lemon juice <P>CRUST: Finely grind almonds in a food processor with an on/off mixture with a rolling pin until as finely ground as possible. Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt, and brown sugar in a bowl and stir to blend. Add butter and process or work with the fingertips until mixture ressembles coarse crumbs. In a small bowl beat egg lightly. Stir in the vanilla and lemon zest. With processor on, add egg mixture to the dough through feed tube and process until dough forms. Pat dough into a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes. Remove dough from refrigerator. Press in 10 inch tart pan <P>(with removable bottom), patting in even minutes before baking. Bake line with foil for 15 minutes, remove foil and bake a further 20 to 30 minutes empty. CUSTARD CREAM: In a medium mixing bowl, beat egg yolks and sugar until pale yellow and thick. Beat in 4 tbsp all purpose flour. Heat half-and-half in medium sized non reactive saucepan over low heat until small bubbles form around edges. Remove from heat and pour a small amount of hot mixture into egg yolk mixture, whisking constantly. Add remaining half and half mixture, whisking. Pour mixture back into pan on heat, lower heat and cook it, stirring for 5-7 minutes. Add vanilla, let the mixture cool and chill it, covered <P>(use plastic wrap) until needed. ASSEMBLY: Spread Custard Cream even over fully baked almond crust. Arrange hulled strawberries or raspberries in concentric circles, stem ends down, over pastry cream. Melt red currant jelly with 1 tsp lemon juice and brush the glaze gently over the fruit. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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