Food tips

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.


Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.


One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.












Wild Mushroom Pumpkin Soup Recipe
Wild Mushroom Pumpkin Soup Category Soup Recipes 
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Ingredients And Procedures

1/3 c Dried mushrooms

-- (porcini and shiitake) 1 c Hot water

1 tb Olive oil

1 lg Onion, finely chopped

1 c Sliced fresh mushrooms

2 c Vegetable stock

2 c Cooked or canned pumpkin

1/4 ts Nutmeg

1/4 ts Salt, -=OR=-

1 ts Tamari

1/4 ts Black pepper

Minced fresh parsley Minced fresh chives Soak dried porcini and shiitake mushrooms in hot water for 20 minutes. Chop rehydrated mushrooms and reserve soaking liquid. Saute chopped onion and sliced fresh mushrooms and soaking liquid and vegetable stock. Add pumpkin, nutmeg, salt or tamari and black pepper. Cook over medium heat and stir until heated through. Garnish with parsley and chives. "The Associated Press" Posted by Karen Mintzias

 
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