Food tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. 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.

Pears Melba Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

4 Firm ripe pears, preferably

-Bosc 1/2 c Sugar

1/2 c Water

1 Strip lemon peel

1 ts Vanilla

1/2 c Sweet wine (Marsala or

-Madeira) 1/2 c Dry wine

1 pt Ice cream (i.e. vanilla,

-toasted almond, pear) 1 pt Raspberries, pureed with 2

-tablespoons sugar Peel, core and halve pears. Combine sugar, water, lemon peel, vanilla and wines and bring to a boil. Boil 3 minutes. Add pears and slowly poach in the sauce until tender and infused with sauce. Turn pears occasionally with tongs. Remove from sauce. Reduce sauce until very syrupy. Cool. Place a spoonful of sauce in the bottom of an individual serving bowl. Place a 2-ounce scoop of ice cream on the sauce and top with the poached pear. Drizzle with the pureed raspberries and serve. Serves 8. PER SERVING: 225 calories, 2 g protein, 36 g carbohydrate, 6 g fat (4 g saturated), 22 mg cholesterol, 29 mg sodium, 4 g fiber. Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91. Posted by Stephen Ceideberg; September 30 1993.

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<h1>Pears Melba</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Firm ripe pears, preferably <P>-Bosc 1/2 c Sugar <P>1/2 c Water <P>1 Strip lemon peel <P>1 ts Vanilla <P>1/2 c Sweet wine (Marsala or <P>-Madeira) 1/2 c Dry wine <P>1 pt Ice cream (i.e. vanilla, <P>-toasted almond, pear) 1 pt Raspberries, pureed with 2 <P>-tablespoons sugar Peel, core and halve pears. Combine sugar, water, lemon peel, vanilla and wines and bring to a boil. Boil 3 minutes. Add pears and slowly poach in the sauce until tender and infused with sauce. Turn pears occasionally with tongs. Remove from sauce. Reduce sauce until very syrupy. Cool. Place a spoonful of sauce in the bottom of an individual serving bowl. Place a 2-ounce scoop of ice cream on the sauce and top with the poached pear. Drizzle with the pureed raspberries and serve. Serves 8. PER SERVING: 225 calories, 2 g protein, 36 g carbohydrate, 6 g fat (4 g saturated), 22 mg cholesterol, 29 mg sodium, 4 g fiber. Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91. Posted by Stephen Ceideberg; September 30 1993. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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