Books & Music...

While out at lunch with a friend, the discussion of green living came up in regards to food. My friend was pondering what people ate prior to refrigerators and other appliances that keep food fresh. The simple answer was that people only ate what was in season. But this kind of response doesn't go over well with most Americans.

Since I think about such things more than any person should, I know that it's important to buy local if you can--and that means you only buy what's in season. But what if it's April and you want that salsa you so crave and can't wait until July or August for tomatoes to come into season? That is where the truly green person seperates him or herself from the pretenders. You don't go out and buy tomatoes imported from the other hemisphere; rather, you think ahead and freeze the food now you might crave later.

In the book Food to Live By: The Earthbound Farm Organic Cookbook, readers get a taste of not only some great recipes geared toward the organic-minded person, but you also get some great green tips, like how to freeze the food you love. Here is an example of the practical nature of this wonderful cookbook.

Freezing Farm-Fresh Berries
Sometimes too much of a good thing is great! If you have more berries than you can eat, freeze them. Frozen raspberries, strawberries or blueberries are wonderful for making smoothies, baked goods, or ice cream year round. To freeze your own berries, spread them in a single layer on a baking sheet lined with paper towels, and place them in the freezer. When the berries are frozen solid, transfer them to a freezer bag or airtight container. The berries will remain loose instead of freezing into a solid mass, so you can scoop out just the amount you need.