General kitchen advice

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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.

Raspberry-Fig Breakfast Bar Recipe (And Fig Puree) Recipe

	Category	Breakfast Recipes
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Ingredients And Procedures

-----FIG PUREE----- 1 1/2 c California dried figs

-- (coarsely chopped) 1 c Water

2 tb Honey

-----BREAKFAST BAR RECIPE----- 4 1/2 c Flour

3 ts Baking powder

3 c Brown sugar

4 1/2 c Oats

1/2 c Butter or margarine

-- softened 1 1/2 c Fig puree'

8 oz Raspberry jam

FIG PUREE: Combine figs, water and honey in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until softened. Using knife blade in food processor bowl; add fig mixture. Process 10 seconds or until smooth. Preheat oven to 250 F. Mix all ingredients except jam. Form into "crumbs". Press half of mixture into pan sprayed with PAM. Spread jam on crumb crust. Form top layer with remaining mixture. Bake 50-60 minutes. Nutritional Information: Calories 163, Fat 4.77 g, Protein 2.32 g, Calcium 22 mg, Fiber 1.06 g, Iron 1.1 mg, Potassium 82.7 mg, Sodium 64.8 mg Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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<h1>Raspberry-Fig Breakfast Bar Recipe (And Fig Puree)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----FIG PUREE----- 1 1/2 c California dried figs <P>-- (coarsely chopped) 1 c Water <P>2 tb Honey <P>-----BREAKFAST BAR RECIPE----- 4 1/2 c Flour <P>3 ts Baking powder <P>3 c Brown sugar <P>4 1/2 c Oats <P>1/2 c Butter or margarine <P>-- softened 1 1/2 c Fig puree' <P>8 oz Raspberry jam <P><P>FIG PUREE: Combine figs, water and honey in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until softened. Using knife blade in food processor bowl; add fig mixture. Process 10 seconds or until smooth. Preheat oven to 250 F. Mix all ingredients except jam. Form into "crumbs". Press half of mixture into pan sprayed with PAM. Spread jam on crumb crust. Form top layer with remaining mixture. Bake 50-60 minutes. Nutritional Information: Calories 163, Fat 4.77 g, Protein 2.32 g, Calcium 22 mg, Fiber 1.06 g, Iron 1.1 mg, Potassium 82.7 mg, Sodium 64.8 mg Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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