HomeMy WebLinkAboutThe Wingham Advance-Times, 1984-03-14, Page 33Crossroads March 14, 1084-4'410.9
carrots and radish c.a1S►
be used to edge sol ie .oaf foie
larger plants as long ae tr
do not crowd theafll1
plant's roots. A crops gr
salad onions can be taken
from the container of a loaig�
season vegetable.
Peppers and eggplant "are
productive and decorative
container plants, Cucumbers
and pole beans can be
trained on string netting or
chicken wire attached to a.
simple wooden or bamboo
frame. This type of planting
suits long, deep box planters,
Edible podded peas can' also
be grown this way provided
the root run can be kept cool
and a short-vined variety
like Sugar Rae or Honey Pod
is used.
Balcony gardeners should
use as lightweight a soil mix
as possible for obvious rea-
rious
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THE BROCCOLI CONSPIRACY—"Takea big bite of your broccoli for Mommy,"
may be what Julie Novak is saying to her son, 21/2 -Year-old Nicholas. Meanwhile,
6 -year-old brother Andrew takes a hand at trying his innovative solution to the
"do -I -have -to -eat -it?" problem which is common to most, children.
unningham 's-
Paint and Wallpaper
Main Street West, Listowel
The yuckiest food
my mom makes
me eat
God gave us fingers —
Ma says, "Use your fork.'
God gave us voices —
Ma says, "Don't scream."
Ma says eat broccoli,
cereal and carrots.
But God gave us tasteys
for maple ice cream.
— Shel Silverstein
from "Where the Sidewalk
Ends"
We were talking, this 12 -
year -old and I. He told me of
his life and important people
like his dad and his best
friend Eric. And he shared
his secret desire to pitch this
spring on his Little League
team:
MOM
the
warning
signs
arthritis
soo
sfo
sge
persistent pain and stiffness
on arising.
pain, tenderness or swelling in
one .or more joints.
recurrence of these symptoms,
especially when they involve
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persistent pain and stiffness in
the neck, lower lack or knees.
For more information contact
TIDE ARTRITIS
And then he said it. In one
philosophicaK entente, he
zeroed in on•. -two basic wor-
ries which weigh upon kids in
general. He looked at me
directly as he declared,
- "School is like eggplant; it's
good for you, but it makes
you want to throw up."
Knowing that the kid was
sharing his sincere feelings,
I asked if eggplant were his
most detested food.
"You bet!" he threw back
at me, swifter than a fast
ball. "All those seeds
crunching in your teeth, and
that weird, grayish color."
He neared me, as if to
block out the world, as he
carefully chose his next
words. "That is the yuckiest
food my mom makes me
eat."
We have talked since then,
and each time I am curiously
haunted by his statement.
Maybe I feel sorry for him.
Maybe I remember this little
girl staring down at toma-
toes on the dinner plate,
wishing they'd vanish.
My curiosity has me ask-
ing friends and strangers if
they had a "hated food" dur-
ing childhood. I have yet to
meet a person who doesn't
immediately wince and then,
without a second thought, re-
call the grief -causing food.
In order to capture the
feelings of today's , young-
sters, I asked Jim Riley,
teacher of the fifth -sixth
grade class at MacDowell
Elementary School m San
Diego what his students
think of their least -favorite
foods. He turned the question
into an assignment.
Following are impressions
of some of those students.
Their comments will be fol-
lowed by recipes of some of
their favorite foods.
While reading the candid
observations below, think
back. What was the "yucki-
est" food of your childhood?
"There are many kinds of
food — some good, some bad.
The problem is the bad cate-
"" gory has more awful things
then the good category has
wonderful things."
"For example, if you can
name one good way to pre-
pare lima beans, you're a
genius! ... It's not the taste
that's so bad, it's the texture
— that dry, rough texture. It
makes me sick just to think
about them." — Alison
Henyey
"Broccoli is the most
dreadful food in existence.. .
. There is also the possibility
that the reason I don't like
broccoli is that my parents
are always emphasizing its
nutritional values."
"If you ask me, one of the
symptoms of broccoli is
death." — Marc Dionne.
"I like all vegetables ex-
cept for the ever -so -dreaded
eggplant and the squishy,
drippy, slimy tomato.... "
— Marc Tamskey
Here are recipes for some
of the students' most-fre- can all be used for growing
quently mentioned favorite vegetables. Take stock of
foods: whatever containers you can
BASIC MEATBALLS find, then decide what vege-
1 Ib. lean ground beef tables will be planted in each
1 egg — bearing in mind that the
1 cup fine dry bread crumbs _ largest plants will require
1 small onion, chopped the largest containers.
p. pepper . , 1 you ave m s y sma
1 tsp. Worcestershire sauce planters and hanging
Salt baskets, you will have to
Mix ingredients well.. stick to the smaller vege-
Shape into 11/4 -inch balls .and tables. Lettuce, for example,
'place in baking pans. Bake, can grow in a soil depth of
. uncovered, in 450 -degree just six inches while zucchini
oven 15 .minutes or until really needs'a good 30 inches
meatballs are well browned of soil or more to dig into.
and 'slightly pink in center Keep in mindq too that the
when slashed. Makes 4 ser- larger the root run provided,
vings. the bigger and longer the
harvest will likely be.
Hanging baskets are suit-
ablefor growing dwarf cu-
cumbers, cherry tomatoes
and herbs. Leaf lettuce of-
fers a longer harvest in con-
tainers than head lettuce,
though Buttercrunch, a fine
Backyard
Gardener
Tuck veggies
among the posies
By Patrick Denton butter head, is a real luxury
As you are thinking out that does well too. Tom
your garden plans for this Thumb is a baby butterhead
year, consider the many that grows fast to its tiny,
ways that vegetable plants one -serving size.
can fit into the general land- Baby -head cabbages are
scape where there is no va- also best for container grow -
cant area for a special vege- ing, and broccoli is prefer -
table plot.
Often there is space avail-
able in amongst perennial
flowers that might accom-
modate a staked tomato
plant, dill, broccoli or Swiss
chard. These are ideal be-
cause they can be cropped
over most of the summer if a
staking variety of tomato
and a long season broccoli
like Green Duke are chosen.
A row of carrots or beets is
not at all out of place in a bed
of annual flowers. Neither is
a grouping of herbs. Purple
Dark Opal basil is a favorite
decorative plant, with its
pungent, deep purple leaves
and spikes of pink flowers.
Summer Savory makes a
neat and aromatic hedge or
low edging, but seed it early
outdoors where it is to grow.
If your vegetable garden
must be in containers, then
your plantings will be deter-
mined by two main factors:
what sort of containers you
have, and what vegetables
are your favorite.
Buckets, pots, tubs,
baskets, boxes, barrels, old
plastic foam coolers — these
SPAGHETTI SAUCE
1 medium-size onion, finely
chopped
1 large
chopped
1 large green pepper, seeded
and finely chopped
4 cloves garlic, minced or
pressed
2 tbsps. olive oil or salad oil
1 (1 -Ib) can tomato puree
3 (8 -oz) cans tomato sauce
I/2 cup dry red wine
2 tsps. salt
1 tbsp. sugar
1/4 tsp. pepper
1 tsp. each dry rosemary,
oregano leaves, and dry
basil
1 bay leaf
2 lbs. lean boneless pork
shoulder, cut into 1/2 -inch
cubes
1/41b.. mushrooms, sliced
11b. spaghetti
Boiling salted water
Grated Parmesan cheese
In a 6- to 8 -quart kettle
over medium heat, cook
onion, carrot, green pepper,
and garlic in oil until vege-
tables are tender. Add
tomato puree, tomato sauce,
wine, salt, sugar, pepper,
rosemary, oregano, basil,
bay leaf,- and pork; bring to
boil. Reduce heat; cover and
simmer until pork is fork -
tender (about 11/2 hours).
Add mushrooms and sim-
mer, uncovered, for 10 min-
,tes. Remove bay leaf.
Cook spaghetti in large
kettle of boiling salted wat-
er; drain. Toss with cheese
to taste. Arrange spaghetti
on a serving dish, ladle some
sauce over it, and serve.
Freeze any remaining sauce.
Makes 6-8 servings.
carrot, finely
GRASSHOPPER PIE
9 -inch baked Chocolate
Cookie Crust (see below)
30 large or 3 cups miniature
marshmallows
1/2 cup milk
1/4 cup green creme de
menthe
3 tbsps. white creme de
cacao
11/2 cups whipping cream,
whipped
Make pie crust. In medium
saucepan, combine marsh-
mallows and milk. Heat until
marshmallows are melted,
stirring constantly. Stir in
creme de menthe and creme
D
la
able to cauliflower because it
crops over a longer period.
Small -fruited tomatoes are
fine for pots and boxes. Tiny
Tim is a good cherry tomato,
while Pixie Hybrid and the
Patio tomatoes produce
larger fruits on plants well
suited to pot culture.
For larger containers ,in-
termediate -size tomatoes
like Moneymaker will do
well, but will require staking
or supportingwith a wire
cylinder. Staked tomato,.
plants can be ringed with
low -growing herbs like basil
or parsley. Nasturtiums and
low -growing marigolds also
make good edging plants in
containers gf;. large
tables.
Onions and garlic,
vege-
baby
sons. '1•ne
peat -based mixtures avail-
able, and standard pur-
chased potting mixes can be
lightened considerably by
adding vermiculite. I mix
about one-third potting soil.
For hanging baskets I some-
times use a lightweight peat -
based mix.
ONLY
MINUTES
Or YOUR L:FE...
Wag
RI .A III (1 CRUbS Rif' I) I'n^''�Fl
SPRING AND SUMMER
FASHIONS - TO MAKE
YOU LOOK GREAT!
Sizes 5 - 20 to suit every occasion.
de cacao. Chill until thicken-
ed but not set. Fold in whip-
ped cream. Pour into cooled
crust. Refrigerate 3 hours or
until set. Serve garnished
with whipped cream, choco-
late curls, pistachio nuts.
Makes 9 -inch pie.
Chocolate Cookie Crust:
Crush 20 chocolate cookies to
make 11/2 cups crumbs. Melt
4 tablespoons butter or mar-
garine and blend with
crumbs. Press firmly into
bottom and up sides of pie
dish. Refrigerate.
SPINACH QUICHE
(Believe it or not, a
number of students noted
this as a favorite food.) ,
9 -inch baked pastry shell
1 (10 -oz) pkg. frozen chopped
spinach, thawed
1/2 cup cottage cheese
6 green onions (including
tops), sliced
1 tbsp. olive oil
1 tsp. dry basil
1/2 tsp. pepper
1/4 tsp. garlic salt
4 eggs
1/2 cup milk
Prepare and bake pastry
shell. With hands, squeeze as
much moisture from spinach
as possible; set spinach
aside. In blender or food pro-
cessor, whirl cottage cheese,
green onions, oil, basil,
pepper, and garlic salt until
smooth. Add eggs and milk;
blend well. Pour into a bowl
and stir in spinach. Pour into
baked pastry shell or
greased 9 -inch pie pan. Bake
in 325 -degree oven 35 to 40
miiiiutes or until a knife in-
serted in center comes out
clean. Let stand 10 minutes
before cutting. Makes 6 ser-
' vings.
Note The stanza from Shel
Silverstein's poem, "Ma and
God' is exerpted from
"Where the Sidewalk Ends,"
copyright 1974 by Shel Sil-
verstein. Used by permission
of Harper & Row, publishers.'
Where tit is important.
Waterloo Town Square
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HAPPY ST. PATRICK'S DAY
Sunrise Dairy Milk, 4 litre 2.99
Schneiders
Bacon
Ends
(by the tray) Ib. 1.29
(by the case) Ib. 1.23
Schneiders 125 gr. (3 Varieties)
Foodservice Meat Pies .
Schneiders (Easy to Prepare).
Apple Dumplings
SEAFOOD
Highliner (5 Ib. box)
Haddock Fillets .
Dover Plaice .-
8 oz. Vac -Packed
Silver Salmon
(4 oz. Crab Mixture Topped with Cheese
Oven Ready Hors d'oeuvres
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Schneiders Foodservice
Sausage Rolls . per doz. 2.49
Tray of 24 (Bacon Wrapped Chicken Livers • -& Water
Chestnuts) 6.70
Rumaki
4 Varieties In 10 lb. case 29.95
Highliner Party Snacks
STORE CUT MILLBANK CHEESES
Ib. 2.89
Ib. 2.59
Ib. 2.65
ib. 2.69
ea .60
ea .59
Ib. 2.65
Ib. 2.20
ea .99
Medium Cheddar
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56 per pound Discount on 10 Ib. blocks
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Prices In Effect until Closing Tues. March 20th
Celebrate St. Patrick's Day with one of our Delicious
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Mon. -Sat. 9,30 am - 6 pro„ Thurs. & Fri. Till 9' pm.