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Home My WebLink AboutThe Brussels Post, 1974-12-04, Page 23MI IIIII • 4400041404Veg illit-00o Vett ANNWIttra 410 redWil MUMS I That'll Last All Year Long! A GIFT SUBSCRIPTION TO EsTatiED 4Brussels Post BRUSSELS ONTARIO What would be more appreciated than all the news from the home area? The Post is as good as a letter from home • More News of Local and District Happenings '• Interesting Editorials • Money-Saving Advertisements • Church and School News from Surrounding Townships • Local and District Pictures WHEN YOU COMPLETE. YOUR GIFT ,LIST BUY YOURSELF A SUBSCRIPTION ONLY 6 .00 A YEAR IN CANADA THE BRUSSELS POST Brussels, Ontario Please enter a Subscription in the name of: Name Address THE BRUSSELS POST Brussels, Ontario Please enter a Subscription in the name of: • Name Address 0444-‘1611 From: Address O Indicate here if Gift Card to be sent. O $6.00 Enclosed. 0 Please bill m From: Address q Indicate here if Gift Card to be sent. O 16 100 Enclosed. 0 Please 'bill me. ESTABLISHED UO2 tassels Post PHONE BRUSSELS ONTARIO THE BRUSSELS POST DECEMBER 4, 1974 • • • uages or Blessed word for t,h similar languages, ;er festival the onset I I I I I I I II by not ry the n usual eg etables, Areyou a vegetable traditional- () You know, one of the people hose choise of vegetables is hilted to green beans, peas and an. Not that there is anything tong with those vegetables but e are certainly 40 or more ads from which homemakers choose when they plan their dly meals,So, why limit yourself only a few? Although not commercially own to any extent in Canada, hinese cabbage, kale, kohlrabi id Swiss chard are often grown home gardens and are pearing more and more quently in local market, egetable stores and roadside reduce stands. Chinese cabbage, which has echaracteristics of cabbage and rromaine lettuce, is used mostly a salad vegetable. It is an xcellent source of vitamin C and e serving will provide half the ornmended daily intake. When vying Chinese cabbage, look for ads that are long, oval-shaped Ad firm. Wash, trim off bruised nd torn part, drain and crisp in e vegetable crisper as for salad teens. Toss with other salad egetables and dressing. The ver part of the Chinese cabbage also delicious either boiled for a v minutes and served hot with tier or panned with other egetables. Kale, a dark green, curly plant milar to spinach, is becoming re popular because it extends season of fresh greens. The ality of kale improves if it is mped by frost before harye§tw, Ike spinach, it is an excellent tree of both vitamins A_ and C alone serving supplies more of se nutrients than a whole ay 's requirements. To prepare, tout tough parts of stalk, sterns d outer leaves and wash roughly. Cook in boiling salted ter until tender and serve hot h butter and if you like, with a ash of vinegar or bits of bacon. Part cabbage, part turnip, this the kohlrabi, an excellent ace of vitamin C. It is crisp, Icier and delicately flavored en fresh and young but woody ad unappetizing when too old. ny small, fresh bulbs, pale en or with a purplish cast. move leaves, wash and cook le turnip. Serve pan-fried in Offer or with cheese or tomato ace, last but not least, the Swiss ard, This • vegetable owes its polarity to the fact that it is lsy to grow and continues all ugh the summer. It is also an rellent source of viamins A and Look for large, fleshy stalks d thick, broad leaves. Chop the fy part coarsely. Cut the stalks l•inch pieces or asparagus-size rips. Cook st alks first for five lutes and then add leaves and k about ten minutes longer. roe with butter or seasonings ilelt as crumbled cooked bacon, 11r cream with mayonnaise, use sauce or lemon juice. Once you have tried these getables, they will soon become . lily favorites, Since most of se are eaten frequently hi tiroPe, check with your iiew anadian neighbours for other ruing ideas. >ND ZE .00 R Paftritipatnon TheCanamen movehnent perebnai litnese 1 ess. In your heart yoti knoW it's right.