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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.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Split Pea Stew with Chunky Vegetables Recipe

	Category	Stew Recipes
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Ingredients And Procedures

1 1/2 c Yellow split peas, dry

6 c -- water

2 Plum tomatoes OR

1 md Tomato -- chopped

2 Garlic cloves -- chopped

1/4 c Parsley -- chopped

1 t Dill weed, dried OR

1 tb Dill, fresh -- chopped

2 c Sweet potatoes -- peeled,cubed

2 c Broccoli florets, small

Chopped parsley for garnish

soak peas in 4 cups water for 4 hours or longer. In a medium saucepan, bring peas and soaking water to a boil. Add tomatoes. Simmer, covered, until peas arevery soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixtureuntil smooth, adding a little extra water if necessry. Return pureed peas to the saucepan. Cover and keep warm. In a large, deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water. Bring to a boil, reduce heat and simmer 6 to 7 minutes. Ad broccoli and simmer another 6 to 8 minutes, or until broccoli is tneder but still crunchy. Add pea mixture, reduce heat to low, cover and cook gently until just heated through. Serve garnished with parsley. Serves 4. Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38 mg sod; vegan

Source: Vegetarian Times, Jan 92/MM by DEEANNE

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<h1>Split Pea Stew with Chunky Vegetables</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/2 c Yellow split peas, dry <P>6 c -- water <P>2 Plum tomatoes OR <P>1 md Tomato -- chopped <P>2 Garlic cloves -- chopped <P>1/4 c Parsley -- chopped <P>1 t Dill weed, dried OR <P>1 tb Dill, fresh -- chopped <P>2 c Sweet potatoes -- peeled,cubed <P>2 c Broccoli florets, small <P>Chopped parsley for garnish <P>soak peas in 4 cups water for 4 hours or longer. In a medium saucepan, bring peas and soaking water to a boil. Add tomatoes. Simmer, covered, until peas arevery soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixtureuntil smooth, adding a little extra water if necessry. Return pureed peas to the saucepan. Cover and keep warm. In a large, deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water. Bring to a boil, reduce heat and simmer 6 to 7 minutes. Ad broccoli and simmer another 6 to 8 minutes, or until broccoli is tneder but still crunchy. Add pea mixture, reduce heat to low, cover and cook gently until just heated through. Serve garnished with parsley. Serves 4. Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38 mg sod; vegan <P>Source: Vegetarian Times, Jan 92/MM by DEEANNE <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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