HomeMy WebLinkAboutZurich Citizens News, 1973-08-23, Page 37CITIZENS NEWS SOUVENIR EDITION
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ready to be pulled, The more mature the crop at time of
pulling, the shorter the time required for drying on the
ground, Keep the period between pulling and combining
as short as possible to avoid the chance of weather
damage, Exposure to rain lowers quality.
The most Patisfactory method of harvest begins with
a bean puller that cuts the plants an inch or two below
the ground, and pushes the plants from two rows into one.
Pullers can only be used in rows wider than 24 inches.
Direct combining of beans planted in rows narrower than
24 inches usurally results in seed losses greater than any
yield increase due to the narrow rows. When the puller
is properly adjusted and operated, no plants are left
attached to the soil in the original rows. To prevent shat-
tering losses, pull beans in the morning when the pods
are damp and tough, A side -delivery rake or bean wind -
rower is used to put two or more puller rows together in
a large windrow in order to improve combine efficiency.
This operation also lifts the plants free of the soil, reducing
the amount of soil and stones that may enter the combine,
and speeds up the drying process. Most beans are threshed
by combines equipped with a pickup attachment. Com-
bines equipped with special options for the field bean crop
are available from most companies. The adjustment of
the combine in relation to the moisture content of the
crop is more critical than the type of equipment used.
Adjust the cylinder speed to suit the moisture content of
the pods. When the crop is dry enough to combine, the
cylinder speed should be just fast enough to open any
tough pods. As the day progresses and the crop dries,
the cylinder speed should be reduced to avoid damaging
the beans. Concave clearance and the volume of the crop
entering the machine are also important. Damage is more
likely to occur with a low volume of material entering the
combine. Throughout the threshing and handling opera-
tions, care must be taken to keep damage to a minimum.
Cracked and broken beans can only be used for live-
stock feed.
STORAGE
Storage is a very important aspect of the overall bean
industry.
Storage payments, negotiated by the Dealers Associa-
tion and the Ontario Bean Producers Marketing Board,
are paid to the dealer from November 1 until the crop
has been sold or otherwise disposed of.
It is the dealer's responsibility, once he has received
the beans from the producer, to make necessary deduc-
tions for pick and excess moisture in order to achieve a
specified quality of beans, Pick includes beans that are
large, immature, split, discolored or diseased, as well as
foreign materials such as stones and mud, Deductions are
also made for beans that contain more than 18% mois-
ture, to allow for shrinkage and the cost of drying,
Most beans are stored in the elevators although pro-
duc. rs can be paid for storing the beans at home.
AGENCY MARKETING OF WHITE AND
YELLOW -EYE BEANS
Agency marketing was voted into existence by the
producers in 1967. Due to lack of time to implement the
system, it did not take effect until the 1968 crop.
Agency marketing was developed to allow for more
orderly marketing of the white and yellow -eye bean crops.
The Board attempts to obtain the best price for the crop,
and all producers arc assured of the sane price for equal
quality beans. The dealer now has a handling charge
negotiated in advance by the Marketing Board and the
Dealers Association, on which to base his operations. As
a result the fond processor can plan his operation on a
more stable base.
Agency marketing is a pooling arrangement which
allows a producer to deliver his beans to the dealer of
his choice. The producer receives an initial payment
($5.76 per cwt, 1969) from the dealer bused on No. 1
beans. Additional payments are made by the Board when
all of the crop is sold and the pool terminated.
The dealer sends the Board a settlement slip and
storage receipt stating that the producer's beans are in
storage, and that the initial payment has been made. The
Board then pays the dealer for the beans and consequently
owns them. The dealer thus acts as an agent of the Board,
and is paid for storing the Board's beans in his facilities.
The Board, by owning the crop, is able to price the beans,
to the dealers, who in turn can sell to the trade and com-
pete effectively through advance sales in both domestic
and world markets.
Weed -free fields of well -podded plants that ripen uniformly are easy to harvest.
Recipes
BAKED KIDNEY BEANS WITH
HONEY
2-1/2 cups red kidney beans
4 cups cold water
6 slices bacon, cut in pieces
3/4 cup chopped onion
1/2 cup honey
1/4 cup chili sauce
1 tsp. dry mustard
1/8 tsp pepper
1 tsp salt
Cover beans with cold water and
bring to boil. Simmer 1 hour.
Drain, saving liquid. Turn beans
into an 8 -cup casserole. Add
bacon and onion. Combine re-
maining ingredients, pour over
beans and mix lightly. Add
enough bean liquid to come about
halfway up the beans. Cover and
bake 1-1/2 hrs. at 325 deg. If
necessary, add more bean liquid.
Bake uncovered 30 minutes. 6-8
servings.
BRAISED PORK AND BAKED
BEANS
4 lb. pork roast (loin or shoulder)
Salt and pepper
1 clove garlic, finely chopped
1/2 cup chopped onion
1/2 cup hot water
2-19 oz, cans baked beans
Brown meat in roasting pan.
Sprinkle with salt and pepper.
add garlic, onion and water.
Cover and cook slowly on top
of stove until tender (about 3 hrs.)
Pour off excess fat and add beans.
Bake uncovered at 325 deg. until
beans are thoroughly heated
(about 30 minutes) 8 to 10 serv-
ings.
COMBINATION BEAN SALAD
2 cups cooked or canned green
beans
2 cups cooked or canned wax
beans
1 -14 oz.' can lima beans, drained
1-14 oz. can kidney beans, drain-
ed
1 cup thinly sliced celery
1/4 cup chopped green onions
1-12 oz. can luncheon meat,
diced
1 1/2 tsp. salt
1/2 tsp pepper
1 tbsp. Worcestershire sauce
1/2 cup French dressing.
Make sure vegetables are well
drained. Combine with luncheon
meat, seasonings and dressing
and toss lightly. Chill. 8 to 10
servings.
PEPPER RING BEANS
3 1/2 cups canned beans
1/3 cup chili sauce or ketchup
1 T prepared mustard
1 T Worcestershire sauce
4 green pepper rings
1/2 cup grated cheese
Heat oven to 350 deg. Combine
first 4 ingredients in 1 gqart cas-
serole. Arrange pepper rings over
top; fill centers with cheese.
Bake 30 min. or till hot. 4 to 6
servings.
Women at work
cutting cabbage
for cole slaw