The Rural Voice, 1991-05, Page 36DON'T GAMBLE, MAXIMIZE your FORAGES
EARLY ORDER, VOLUME AND CUSTOM OPERATOR DISCOUNTS
CALL NUHN BIO -TECH AT 519-393-5770 TODAY!
TIME FOR
TREES
For the finest selection of quality trees, shrubs, perennials, and
other garden plants, stop by our newly opened Retail Garden Centre.
All trees and shrubs carry the Maitland Manor Nursery Guarantee:
— One Full Year From Date of Purchase —
"Make something beautiful happen'.'
Windbreaks: We offer a wide selection of evergreen varieties and
other windbreak species, both large and small trees.
Coniferous seedlings grown in a plug with root and soil intact, for
better survival and faster growth.
Available from 500 per tree.
Potted pine and spruce varieties, 15"-18".
Available from $8 per tree.
Come browse at your leisure at our country location. Our staff will be
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MAITLAND MANOR NURSERY
Don Henry
R.R. 1 Bluevale NOG IGO
Hwy. 86 - East of Bluevale
519-335-3240
Watch for our weekly specials.
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32 THE RURAL VOICE
RURAL LIVING
Now that we are tuckered out from
all that mulch preparation, sit back and
relax for the rest of the summer. Let
the mulch take care of the weeds, and
reduce the watering schedule to some-
thing that can be handled on a warm
summer evening.
Last month, I featured manure tea
for the garden, so this month I felt we
should have a treat for ourselves to
enjoy while we watch the humming-
birds hovering over the foxglove and
cardinal flowers. This recipe is an old
favourite I remember my mother mak-
ing. Traditionally uset'1 as a filling for
small tarts, I have found a greedier
way of serving this. I use a fluted
eight -inch quiche pan, line it with my
favourite pastry, and fill. If you have
a spring -form pan with removeable
sides, this huge tart becomes quite a
striking dessert, with, of course, that
bowl of whipped cream on the side for
the indulgent. Instead of being caught
with that third small tart, you can just
slice yourself a handsome wedge, and
only make one trip to the dessert table.
Lemon Tart
Pie pastry for either one 8 -inch quiche
pan OR 12 tart shells
Filling:
2 eggs
6 tablespoons lemon juice
6 teaspoons lemon rind (I have found
that if you grate two lemons and then
squeeze out their juice you will have
just about the right amount, and a very
fresh, tart flavour, compared to dry
peel and bottled lemon juice)
1 cup sugar
4 tablespoons butter
Cook until thick (be careful as this
mixture scorches quickly).) Cool -
this will keep in the fridge for up to
one week.
Topping:
1/4 cup butter
1/2 cup flour
1/2 teaspoon baking powder
1/4 cup sugar
1 egg slightly beaten
Pour tart shells 1/2 full of lemon butter
and spoon on the topping mixture.
Bake 375-400° F till lightly brown
(about 20 minutes). The larger tart will
take about 10 minutes longer, but keep
your eye on it.0