Food tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Spicy Country Style Sausage Meat Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

2 1/2 teaspoons Coarse (kosher) salt

1 pound Lean,trimmed pork -- cut 1">>>>

2 teaspoons Dried leaf sage -- crumbled

Cubes and chilled 3/4 teaspoon Dried summer savory -- crumb.

1/2 pound Fresh pork fat -- cut in1/2">>

1/4 teaspoon Whole black peppercorns

Cubes and chilled 1/4 teaspoon Crushed red pepper (or more)

Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to pwdr. Sprinkle spices over meat & fat in lge. bowl & mix well.

Put half of mixture in food processor and process to med.-coarse texture. If using grinder cut meat into strips instead of cubes and use grinder plate with 1/4" holes or similar size.

When all meat is processed place in container, cover and chill for 24 hrs. to mellow and firm up.

Form sausage meat into a cylinder abt. 8" long and wrap in plastic. You may then use it, refrigerate it for 3-4 days, or freeze for longer storage.

To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over med. heat until well browned.

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<h1>Spicy Country Style Sausage Meat</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 1/2 teaspoons Coarse (kosher) salt <P>1 pound Lean,trimmed pork -- cut 1">>>> <P>2 teaspoons Dried leaf sage -- crumbled <P>Cubes and chilled 3/4 teaspoon Dried summer savory -- crumb. <P>1/2 pound Fresh pork fat -- cut in1/2">> <P>1/4 teaspoon Whole black peppercorns <P>Cubes and chilled 1/4 teaspoon Crushed red pepper (or more) <P><P>Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to pwdr. Sprinkle spices over meat & fat in lge. bowl & mix well. <P>Put half of mixture in food processor and process to med.-coarse texture. If using grinder cut meat into strips instead of cubes and use grinder plate with 1/4" holes or similar size. <P>When all meat is processed place in container, cover and chill for 24 hrs. to mellow and firm up. <P>Form sausage meat into a cylinder abt. 8" long and wrap in plastic. You may then use it, refrigerate it for 3-4 days, or freeze for longer storage. <P>To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over med. heat until well browned. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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