General tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.


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.


Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.














Fig Newton Bars Recipe
Fig Newton Bars Category Baking Recipes 
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Ingredients And Procedures

3 c Flour, sifted

1/2 ts Salt

1/2 ts Cinnamon

2/3 c Butter or margarine

1/2 c Brown sugar - dark, firmly

Packed 1/2 c Brown sugar - light, firmly

Packed 2 Egg whites

1 ts Vanilla

**** FIG FILLING **** 3 c Figs, fresh, finely chopped

(see note) 1/4 c Water

2 tb Sugar

2 tb Lemon juice

Sift flour with salt and cinnamon. Cream butter and sugars until very fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients together, stirring frequently, 5 to 7 minutes until thick. Cool but do not chill. When dough has chilled long enough, preheat oven to 350 degrees. Roll out dough, a small portion at a time, 1/4 inch thick and cut in pieces about 2 1/2 inches wide and 3 inches long. Place a level teaspoon of fig mixture in the center of each and fold dough around filling as though folding a business letter. Flatten cookies slightly and place seam down 1 inch apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm. Cool on racks. NOTE: If fresh figs are not available, substitute 2 cups finely chopped dried golden figs and increase water to 1 cup. : Submitted by: Pat Stockett : Area: INTL. ECHO: COOKING : Posted on: 03 Aug 96 From: Theresa Merkling From: Danial Mannen Date: 12 Jan 97 -----

 
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