The Cincinnati Enquirer from Cincinnati, Ohio • Page 29

TVlE ENQUIRER WEDNESDAY, APR1 22. 20C9 C7 COMING THURSDAY Your LIFE Through a splash of color or an artistic design, even functional lawn and garden supplies can double as decor. From fun stacking chairs to a sporty set of garden gloves, we show off some fun, affordable garden supplies. Eitor. 5E-6--4 HELPINGS Simple steps can shrink the big carbon imprint left by our dining habits i i i I TVS vJ7 greenf I In the Kitchen Go green: Cookbooks help tWV rr -w." lt- wi- A.

Two new cookbooks can help you make your kitchen a green zone. The Big Green Cookbook" (Wiley. $24.95) by Jackie New-gent and "Cooking Green" (Lifelong Books. $17.95) by Kate Heyhoe both offer recipes, tips and ideas for reorganizing your cooking along more environmentally friendly lines. Both explain how to use less energy in the kitchen and minimize food waste, but also talk about how to make your diet more local use renewable resources and evaluate organic versus conventional produce.

Reduce it: Energy use while cooking Here's a technique from "Cooking Green" for using less energy when making pasta: Fill a large pot with about 5 quarts of water and 2 teaspoons salt Cover and bring to a boil over medium-high heat Stir in 12 ounces of dried spaghetti until completely submerged. Partially cover and cook 2 minutes, making sure the water doesn't boil over. Stir again. Cover, turn off the heat, and let stand until al dente, 8 minutes. Enquirer file photos Rndlay Market is one of scores of area tamers markets that offer locally grown produce throughout the grow- i ing season.

Buying from local producers reduces the amount of fossil fuels used in transporting food. E3 I Iff- Earth-friendly -Tf 1 1 wwi V-4 LI By Polly Campbell pcampbelffitnquirtr. com What's for dinner? On this Earth Day, the answer has become a little tricky. Food issues have criss-crossed environmental issues. Global food consumption and production leave a super-sized carbon footprint In many regions, people are changing their food habits to protect natural habitats and use fewer natural resources.

We're becoming more environmentally friendly eaters. The Cincin- Try it: Recycled foil Recycling paper, aluminum and other materials is important, but it's just as important to use recycled materials. Reynolds now has a food-safe aluminum foil that's 100 percent recycled from a mix of post-consumer and industrial aluminum. It's $2.99 for a 50-square-foot roll of regular or a 35-square-foot roll of heavy duty. Today, you can get a full rebate for one roll at www.ReynoldsRecycled.com Save: Coupons for organics Inside Resources for more Earth-friendly eating, Cll nati and Northern Kentucky region is part of that trend, as organic! Cyrartticley Organic products are often more expensive than their conventional counterparts.

But this month you can find a book of coupons worth more than $12 at Kroger seen in the increase in neighborhood farmers markets and the easy availability of an organic cup of coffee. Even the city of Cincinnati's Green Plan includes recommendations for food choices that have less impact on the environment Here are some ways you can "green up" your diet Buy local U.S. food production is based on the efficiency of specialized, large-scale farms concentrated in certain parts of the country. The production relies on oil for fertilizer and machinery fuel, transportation and processing of some foods. The government also heavily subsidizes corn and soy production and both are used in a variety of food sources.

As a result Americans have enjoyed abundant and cheap food. But many ob- that are good Baslllco In Mason serves omelets and ravioli made with organic ingredients. servers say this fossil-fuel dependent system is unsustainable and that communities must strengthen local food economies through more diversified, smaller producers. "We're trading cheap food now for not being able to have it at all in the future," said Valerie Taylor, who runs a local blog called Cincinnati Locavore. "It doesn't seem like a very good deal." Taylor blogs about where to buy meat, fruit and vegetables from local producers, thus lessening transportation costs, keep- Basil on sale from Earth and Sky Farms in Batavia.

ing money in the local economy, and preparing fresher food. From farmers markets to farm stores and online arrangements, consumers are finding ways to connect directly with local farmers. Buy organic Growing food organically avoids the use of pesticides and herbicides. Organic shoppers are sometimes motivated by See ARTICLE, Page Cll tnrougn August Register at www. OrganicEarth Day.org to learn about the benefits of organic and Mli MCTJBI i.

rM THE AMISH COOK It's time again for rhubarb desserts possibly win organic groceries for a year. Recipe: Asparagus with Lemon and Tarragon 1 bunch asparagus, woody bottoms removed, cut diagonally Into 2-Inch pieces 1 tablespoon water 1 tablespoon olive oil Vi teaspoon finely grated lemon zest 2 teaspoons fresh lemon Juice teaspoon salt 1 teaspoon fresh tarragon Place the asparagus in a microwave-safe bowl with the water, cover tightly and microwave on high for 2 minutes. Drain well. While the asparagus is cooking, whisk together the oil, zest, juice and salt Pour the dressing over the asparagus, add the tarragon, toss and serve. Polly Campbell i I.

-7f 'I 2 cups sugar 4 tablespoons flour 6 cups rhubarb, diced Pinch of salt Pack flour, butter and sugar into a 9-by-13-inch pan. Bake 15 minutes at 350 degrees. Pour the rest of ingredients over crust. Bake 50 to 55 minutes at 350 degrees. Meringue: 4 egg whites at room temperature and 1 cup sugar.

Beat egg whites until stiff and then add sugar. Spread over pie and bake at 250 degrees until golden. Rhubarb Upside Down Cake 2 tablespoons butter 1 cup brown sugar 2 cups diced rhubarb cup shortening 1 cup white sugar legg Vi teaspoon salt 2V teaspoons baking powder 2 cups flour 1 cup milk Melt butter in a skillet. Add brown sugar and rhubarb and stir over low heat In a separate bowl, to make batter, cream shortening and sugar together. Add egg and beat.

In a separate bowl, sift dry ingredients together and add alternately with milk. Combine with rest of the batter mixture. Put rhubarb mixture into a 9-by-13-inch pan. Top with the batter. Bake at 375 degrees for about 45 minutes.

Turn upside on a plate to serve. By Lovina Eicher It is once again the time of year that rhubarb will again begin finding its way into all kinds of dishes. My rhubarb looks big enough to make a few things already. I always enjoy seeing the rhubarb peep out of the ground and seeing the leaves begin to uncurl. This is a sure sign that warm weather is on the way.

My husband, Joe, always looks forward to seeing that first rhubarb pie on the table. Rhubarb can be made into a lot of different desserts, pies, juices, jams and so forth. This week I will share a few rhubarb recipes with you. Rhubarb Cream Pie 1 cup sugar 2 tablespoons flour 2 eggs, separated cup cream 2 cups rhubarb In a large bowl, mix sugar and flour together. In a separate smaller bowl, beat egg yolks and then add cream.

Stir well and add to sugar and flour mixture. Mix well. Put rhubarb into an unbaked pie shell. Pour filling over the rhubarb. Bake at 375 degrees until rhubarb is tender and the filling sets, about 45 minutes.

For the topping, beat the egg whites and add 3 tablespoons brown sugar. Pour over baked pie and bake Kids' corner Gannett News Service file until brown, about 10 minutes. Rhubarb Pie Dessert ltt cup flour 1 cup butter 2 tablespoons sugar 6 egg yolks 1 cup cream A new view of chocolate chips as in potato chips Sean Pope, Kindergarten, St. Lawrence School. Submit your crayon, marker or watercolor visions of Family, Pets, School, Sports and Weather to Kids' Comer, Enquirer, 312 Elm St, Cincinnati, OH 45202.

Please use white 8V6-by-ll inch paper, draw the picture horizontally and include your name, grade, school and a daytime phone number where we can reach you. the chocolate is melted and smooth. One at a time, dip the chips into the melted chocolate and set on the baking sheet. Sprinkle with one of the toppings pistachios, salt or cayenne. Repeat with remaining chips.

Refrigerate for 30 minutes. Serves 6. Recipe adapted from the March 2009 issue of Every Day With Kachael Ray magazine 1 teaspoon vegetable oil 9-ounce bag salted kettle-cooked potato chips Chopped pistachios, for sprinkling Coarse salt, for sprinkling Cayenne pepper, for sprinkling Line a baking sheet with parchment or waxed paper. In a small microwave-safe bowl, combine the chocolate and vegetable oil. Microwave on high, stopping to stir every 30 seconds, for 1 to 2 minutes, or until The Associated Press For a delicious blast of sweet and salty, try chocolate-dipped potato chips as a snack or light dessert Topped with crushed nuts, salt and cayenne pepper, these treats pair nicely with a bold red wine or beer.

Chocolate-dipped Kettle Chips 4 ounces dark chocolate, broken Into small pieces INFO ON Get horoscopes. I YOUR PHONE (0 44636. (Carrier charges may apply) CtncyMobtte.com The Associated PressLarry Crowe Chocolate-dipped Kettle Chips pair well with red wine..