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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.


Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.














Fall Feast- Corn Chowder Recipe
Fall Feast- Corn Chowder Category Chicken Recipes 
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Ingredients And Procedures

1 t Vegetable oil

3 sl Bacon, chopped

1 sm Onion, 1/2-inch dice

1 c New potatoes, 1/2-in dice

1/2 c Celery, 1/2-inch dice

1/2 c Green pepper, 1/2-in dice

2 c Chicken stock

1 c Milk

1 tb Fresh thyme, chopped, or

1/2 ts dried thyme

2 c Corn

1/4 c Whipping ream

2 tb Fresh parsley, chopped

Salt Pepper Hot pepper sauce

On medium heat, heat oil in pot and add bacon. When bacon has released its fat, add onion and potatoes and saut for 2 minutes. Add celery and green pepper and saut another minute. Add stock and bring to boil. Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender. If using ear of corn: with a knife, slice corn kernels into bowl and reserve together with can corn liquid. Add corn to soup pot, together with whipping cream, and simmer for 5 minutes more or until corn is tender. Stir in parsley. Season well with salt, pepper and hot pepper sauce [to taste]. Serve with semi-dry Riesling wine. Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman Fall Feast menu: Fall Feast - Corn Chowder [above] Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast - Pavlova [should be made ahead] [-?M? PA_Meadows@msn.com

 
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