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Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.


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 : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.









Fig Quick Bread Recipe
Fig Quick Bread Category Bread Recipes 
Views 80 
Ratings 0 
Ingredients And Procedures
Ingredients
1cupfigs, california dried
2cupflour, sifted
2teaspoonbaking powder
1 1/2teaspoonsalt
3/4cupsugar
2cupflour, whole wheat
4tablespoonbutter, or margarine
1 1/2cupmilk, sour
1teaspoonsoda
2eacheggs
3/4cupwalnuts, coarsely chopped

Directions:

Cover figs with boiling water, let stand 10 minutes, drain and dry on towel. Clip stems and cut figs into thin strips. Sift white flour with baking powder, salt and sugar. Add whole wheat flour and stir to blend. Work butter into flour mixture. Add sour milk in which soda has been dissolved and mix. Add beaten eggs, nuts and figs, and beat. Pour into a paper-lined loaf pan (about 10x5x3 inches). Bake in moderate oven (350 F.) about 1 hour and 25 minutes. Serve hot with butter, or cool and slice very thin for tea sandwiches. Makes excellent toast when one or two days old.
 
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