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A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

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.

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Hot and Sour Vermicelli Salad (Yam Wun Sen) Recipe

	Category	Salad Recipes
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Ingredients And Procedures

--------------------------------THE GARNISH-------------------------------- 5 Crisp lettuce leaves

1 Garlic clove; finely chopped

1 tb Cooking oil

1 Sprig coriander leaves

-- finely chopped ----------------------------------THE YAM---------------------------------- 4 tb Vegetable stock

2 oz Medium button mushrooms

-- sliced 4 oz Dry clear vermicelli noodles

-- soaked in water for -- 20 minutes until soft, -- then drained 2 tb Lemon juice

3 tb Light soy sauce

1/2 ts Chili powder

1 ts Sugar

2/3 c Black fungus mushrooms

-- pre-soaked 2/3 c Med. fresh button mushrooms

2 Shallots; finely sliced

1 Spring onion/scallion

-- chopped 1 Celery stalk with leaves

-- chopped 1 sm Carrot; finely chopped

Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.

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<h1>Hot and Sour Vermicelli Salad (Yam Wun Sen)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>--------------------------------THE GARNISH-------------------------------- 5 Crisp lettuce leaves <P>1 Garlic clove; finely chopped <P>1 tb Cooking oil <P>1 Sprig coriander leaves <P>-- finely chopped ----------------------------------THE YAM---------------------------------- 4 tb Vegetable stock <P>2 oz Medium button mushrooms <P>-- sliced 4 oz Dry clear vermicelli noodles <P>-- soaked in water for -- 20 minutes until soft, -- then drained 2 tb Lemon juice <P>3 tb Light soy sauce <P>1/2 ts Chili powder <P>1 ts Sugar <P>2/3 c Black fungus mushrooms <P>-- pre-soaked 2/3 c Med. fresh button mushrooms <P>2 Shallots; finely sliced <P>1 Spring onion/scallion <P>-- chopped 1 Celery stalk with leaves <P>-- chopped 1 sm Carrot; finely chopped <P>Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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