a commercial gardener might be able to take advantage of
shortage of first-rate produce in those months to make a
bit, jacking the prices a little with education as to why.

To date that's been borderline successful on a cottage industry
small scale basis. Our power costs are high but ever cheaper solar
panels are helping out in that regard. Ironically greenhouses are
more successful further north in the more isolated communities like
Norman Wells and Inuvik where transportation costs for imported food
are very high.

That's not really ironic but makes great economic and
perhaps ecological sense. One might have to do some
adaptation, such as having multiply glazed windows, but
the potential reward seems promising.

The Lutselk'e Native Band on the East Arm of Great Slave Lake is experimenting with solar powered hydroponic gardens that they hope
will run about 8 months of the year without power or fuel. They
obtained a prefab self contained unit the size of a highway trailer
(10'X 48') than can be shipped to any off road community by barge or
ship should they turn out to be viable.

All the better. Is the music any good?

They served me sugar-free bbq sauce the other day. I
was not impresssed and would rather take a few extra
carbs than mess with a not so good thing.

I find most commercial sauces way to sweet but certainly some sugar
is needed.

The sauce was too thin (some more vegetable gum would have
helped), the artificial sweetener irritating, and the spicing
not irritating enough.

Title: Grilled Chicken Paillarde w/Summer Vegetables & Herbs

There's no such thing as a "paillarde"; adding extra
letters to a perfectly good word doesn't make it more
classy any more than adding extra accent marks.

Note to recipe writers, restaurants, and suchlike. Summer
vegetables should not be a code word for zucchini.

2 tb Olive oil, not extra virgin

Good sense at last.

From: Preston Pittman

Who? And why?

+

She must really like her zucchini:-}}

She just loves gardening (and fresh flowers).

And anyway zucchini is just for those who like big-looking
results without much work. Sort of like a big baby balloon
in the sky, lots of visibility, little substance, and what
there is of it is objectionable.

? Today's food question: Why do the English still cook like

it's the 1800s and they don't have electricity?

Practicing for when they won't have electricity again.

... The D.E.A. destroyed my last garden.

In one of my disastrous angel/entrepreneur projects in the
'70s I bankrolled 15% of an ecologically based commune, which
held its own for a while due, unbeknownst to me, though I
would not have cared, to its subsidiary crop which was in
fact discovered and burned by the state police. Years later a
check came in the mail for I believe it was $117. my share of
the liquidation of the farm after taxes, penalties, and legal
expenses. I think I signed it over to Oxfam, someone like that.

Sauce aux trompettes de la mort
categories: French, sauces
servings: 6

100 g dry trompettes de la mort
200 g button mushrooms
4 Tb creme fraiche
100 ml water
1/2 lemon, juice only
100 g butter
s,p

Sauce of trumpets of death with Paris mushrooms and creme fraiche

Reconstitute and rinse the trompettes. Carefully trim them as
well as the button mushrooms, wash under running water, and drain.

Combine the creme fraiche and the water with a little salt in
a pan. Add the trompettes, bring to the boil, and let cook 15 min,
then adding the button mushrooms. Return to the boil, then turn
off heat, cool, and blend smooth in a mixer. Reheat just before
serving, beating in the cold butter and seasoning.

This is a multipurpose sauce, good with beef, veal, scallops,
pasta, or fish.

Daniel Bouche of Au Petit Montmorency, Marie-Claire magazine #1982_379
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