By Andrew George Jr., Robert Gairns
Conventional local recipes that includes items from the land, sea and sky, symbols of an everlasting food that illustrate admire for the nurturing land, and acknowledgment of the religious energy nutrients may have in our lives.
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Extra info for A Feast for All Seasons: Traditional Native Peoples' Cuisine
Some dried herbs, such as thyme, oregano, dill weed, rosemary, tarragon, and marjoram, are fine in cooking when fresh are unavailable. I occasionally use dried basil in certain recipes, but fresh is always preferable. Basil is particularly easy to puree and freeze in a little oil when it’s in season so you have some to get you through the winter months. Because they can be expensive, look for spices available in bulk at natural food stores to buy only what you think you’ll need for the next few months.
Use your hands to remove their skins. The tomatoes can be left whole and stored in a zip-top bag or chopped and placed in a jar with a tight-fitting lid. If desired, pour enough oil over the tomatoes to cover and close the lid tightly. Store the tomatoes in the refrigerator. Properly stored, the tomatoes will keep for several weeks. Note: If you have a food dehydrator, you can use it to dry tomatoes. Just follow the instructions that came with your machine. Cooking Basics 33 Salsa in Season < 50¢ per serving Makes about 21 ⁄2 cups Nothing beats the flavor of homemade salsa, and the savings are terrific, too, especially if you grow your own tomatoes and herbs or buy them at a farmer’s market at the height of the season.
1 garlic clove, crushed 2 teaspoon sugar 3 cup olive oil 1⁄ 2 teaspoon salt 1⁄ 4 cup sherry vinegar 1⁄ 4 teaspoon black pepper 1⁄ 2 teaspoon dried basil 2⁄ 1⁄ 1 Combine all the ingredients in a small jar with a tight-fitting lid. Shake to blend. Set aside to allow flavors to blend. The dressing tastes best if allowed to sit at room temperature for 30 minutes before using. 2 Store any unused dressing tightly covered in the refrigerator. Properly stored, it will keep for several days in the refrigerator, although the flavor of the garlic will intensify as it sits.
A Feast for All Seasons: Traditional Native Peoples' Cuisine by Andrew George Jr., Robert Gairns