General kitchen advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Saucy Rhubarb and Strawberries Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

1/4 c. sugar 1/4 c orange juice 2 c. rhubarb cut into 1/2 inch slices OR frozen sliced rhubarb (8 oz.) 2 t. cornstarch 1 T. water 1 c. sliced strawberries In saucepan, combine sugar and orange juice. Bring to boiling; add fresh or frozen rhubarb. Return to boiling; reduce heat. Cover & simmer 5-7 minutes or until rhubarb is nearly tender. Drain rhubarb, reserving syrup. If necessary, add water to reserved syrup to make 2/3 cup. Pour syrup into saucepan. Stir together cornstarch & water; stir into syrup. Cook & stir till thick & bubbly. Cook & stir for 2 minutes more. Remove saucepan from heat. Gently stir in rhubarb & strawberries. Cover & chill throughly (about 1 1/2 hours). Makes 6 servings.

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