Food tips

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


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.














Parisian Hearts Recipe
Parisian Hearts Category Baking Recipes 
Views 70 
Ratings 0 
Ingredients And Procedures

1 1/2 c All-purpose flour

4 1/2 oz Blanched whole almonds

Finely ground 3/4 c Butter or margarine;

-softened 1/2 ts Almond extract

1/8 ts Salt

1 Egg

1 c Confectioners' sugar

4 ts Lemon juice

3 tb Raspberry preserves

Into large bowl, measure flour, ground almonds, butter or margarine, almond extract, salt, egg and 1/2 cup confectioners' sugar. WIth mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Shape dough into a ball; wrap with plastic wrap. Refrigerate dough 2 hours or until easy to handle. Preheat oven to 375 degrees. Grease 2 large cookie sheets. On lightly floured surface with lightly floured rolling pin, roll half of dough 1/8 inch thick, keeping remaining dough refrigerated. With floured 3-1/2 inch heart-shaped cookie cutter, cut dough into hearts. (Or, cut 3-1/2 inch heart-shaped pattern from cardboard; use pattern and knife to cut out cookies). With floured 1-inch round cookie cutter, cut out center from half of hearts. With pancake turner, place hearts, 1/2 inch apart on cookie sheets. Bake 10 minutes or until golden. With pancake turner, immediately remove cookies

to wire racks to cool. Repeat with remaining dough and trimmings. To assemble cookies: In small bowl, stir lemon juice iwth 1/2 cup confectioners' sugar until smooth. Spread a thin layer of lemon icing on hearts without cut-out centers; top each with a heart with cut-out center, gently pressing hearts together. Fill cut-out centers with a heaping 1/4 teaspoonful preserves. Sprinkle cookies lightly with confectioners' sugar. Store cookies in tightly covered containers to use up within 2 days. Makes 14.

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