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Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Ruby Poached Apples(D) Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

-diane crhn32b 6 md Tart apples

2 c Red wine -- such as Zinfandel

Cinnamon stick 1 tb Honey

x Grated orange peel -- garnish -----DATA PER SERVING----- 138 x *Calories

*gm Protein 1/8 x *gm Fat

21 x *gm Carbo

x *mg Chol 6 x *mg Sodium

4 x *gm Fiber

PEEL APPLES, leaving them whole, with stems intact if possible. Working from the bottom, remove core with a sharp knife or melon baller. Place apples in a large saucepan. Add wine, cinnamon stick, and honey. Place pan over med-high heat and bring to a boil. Lower heat to medium and simmer, uncovered for 25 to 30 minutes, or until apples are soft but not mushy. Serve apples with poaching liquid, garnished with orange peel. Makes 6 servings. SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No Cholestrol No Kidding) Cookbook

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<h1>Ruby Poached Apples(D)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>-diane crhn32b 6 md Tart apples <P>2 c Red wine -- such as Zinfandel <P>Cinnamon stick 1 tb Honey <P>x Grated orange peel -- garnish -----DATA PER SERVING----- 138 x *Calories <P>*gm Protein 1/8 x *gm Fat <P>21 x *gm Carbo <P>x *mg Chol 6 x *mg Sodium <P>4 x *gm Fiber <P><P>PEEL APPLES, leaving them whole, with stems intact if possible. Working from the bottom, remove core with a sharp knife or melon baller. Place apples in a large saucepan. Add wine, cinnamon stick, and honey. Place pan over med-high heat and bring to a boil. Lower heat to medium and simmer, uncovered for 25 to 30 minutes, or until apples are soft but not mushy. Serve apples with poaching liquid, garnished with orange peel. Makes 6 servings. SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No Cholestrol No Kidding) Cookbook <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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