| Mr.
Vegetable Pants Returns to the Market
We know it is really summer when Jon is back at the Farmer's Market.
Nutrition Educator and Master Preserver Jonathan Sterlace from Cornell
Cooperative Extension of Steuben County was at Wednesday's Bath Farmer's
Market featuring asparagus. This year he is partnering with area nutrition
and health groups to offer even more at the Extension booth. This week's
partner was Debbi Tally, founder of "Diabetes on Target" Education
and Support Groups.
"We teach nutrition, but we are not doctors," Jon said. "
Debbi is a great partner because we get people in our programs who have
specific needs in their diet and diabetes is a growing issue. We complement
each other."
Debbi shared practical information at the booth on food guide diabetic
pyramid information, cookbooks, and schedules of where people can get
help with diabetes throughout Steuben County.
Jon's first outing of the season drew over 240 visitors to sample the
Asparagus Pasta Salad. Jon said most people were willing to try it and
then agreed they would use it at home. Indian Run - Shady Maple Farm provided
the fresh asparagus and Ed DeCicco provided the organic spring onions
for Jon to use in this week's recipe. One of Jon's previous program participants,
Kay Butler, helped out at the booth this week.
Asparagus Highlights:
What to look for: At the market select asparagus with stalks that are
firm, crisp, and have heads that are full, tightly closed, and not discolored.
Check the aroma from the bunched asparagus as it should not give off an
objectionable odor. The ends of the asparagus that have been cut should
be moist and fresh in appearance, not dried or cracking. Asparagus is
a vegetable with long, tender shoots that are generally categorized as
white, purple and green (green being the most popular in the U.S.), all
belonging to the lily family. The shoots are harvested when about 8 in
height and are
to inches in diameter.
To Store: Asparagus begins to lose its sweetness as soon as its picked,
so try to cook it as soon as possible after buying it. Do not wash it
before storing. If you do plan to store it in your refrigerator for a
few days treat it like a bouquet of flowers: Trim a small amount from
the bottoms of the stalks with a sharp knife and place them in a tall
glass with a little water in the bottom. Cover the top loosely with a
plastic bag, and store in the refrigerator. This will keep the stalks
firm and crisp until you are ready to cook them.
To Prepare: The way you prepare asparagus will depend upon its size.
The smallest spears will only need to have the very bottoms trimmed off
before cooking. The bottom portions of larger asparagus spear can be chewy
and woody. It will either need to be snapped off or peeled. To snap off
the tough portion, simply grasp the stalk with both hands and bend the
bottom portion until it breaks off. The asparagus will naturally break
off at the point where the tender portion ends and the tough, stringy
part begins. If you want to be less wasteful, you can peel your asparagus
instead. Simply lay a stalk of asparagus flat on the countertop and strip
away the tough outside layer with a vegetable peeler, beginning just below
the tip and working your way towards the bottom
To Serve: Asparagus can be boiled, steamed, sauted, grilled, pickled,
or served cold. It makes an enjoyable appetizer or a good complement to
salads, vegetable dishes, and soups. Asparagus can also be pureed to be
used for soup and souffles.
The way you prepare your asparagus will depend on its size. Tiny spears
only need a minute or two in a saute pan or on a grill. The larger spears
may need more than five minutes in boiling water or steaming before they
are perfectly tender. However you choose to cook it, watch your asparagus
closely so that it does not get overdone. The flawlessly cooked spear
is easy to penetrate with a knife, but is still bright in color.
Nutrition Facts: Asparagus low in calories, has no fat, is a good source
of vitamin A, vitamin C, folate, and iron.
The Steuben County Master Gardeners and Extension Horticulture educator
Stephanie Mehlenbacher will also be at the booth throughout the summer.
She offered planting tips on this week's feature:
Plant Profile: Asparagus
One of the first vegetables of the season.
Asparagus is a perennial, will thrive in the home garden for 25 years
or more.
After planting the crowns wait 2 years before harvesting.
Asparagus grows best in full sun, well-drained soil, with a soil pH of
6.5 6.8.
Pests include: Fusarium, which affects the root system; Rust, which affects
the stem and branches; and finally the Asparagus Beetle, which can be
a serious pest - adult beetles look like small ladybugs, the larvae look
like small dark green worms and create most of the damage to the asparagus
plants.
The Master Gardener Hotline will be available every Tuesday and Thursday
from 10:00 until 12:00. Call 607-664-2307 with garden related questions!
This Week's Recipe:
Asparagus Pasta Salad
Serves 16
Serving size about 1/2 cup
1 12 oz. bag of tri-color spiral pasta
2 cups fresh asparagus, cut into pieces
2-3 large tomatoes, diced
1 cup grated or diced carrots
1 green pepper, chopped
Other vegetables as desired
1/4 cup Caesar or Italian salad dressing, low-fat
Cook pasta until tender, following directions on package. Rinse with
cold water. Chill in refrigerator.
Rinse asparagus and cut into bite-sized pieces. (If you prefer brighter
and milder-flavored asparagus, steam it over simmering water just until
it is bright green and tender, but firm.)
Wash and cut tomatoes, green pepper, and other vegetables as desired.
Mix pasta, vegetables and salad dressing; toss well.
Chill until ready to serve.
This is a great salad for a picnic. Keep it cold while traveling using
a cooler and ice packs. Use whole-grain pasta for extra fiber and nutrients.
Look for Jon at the Bath Wednesday Farmer's Market again on June 17 when
he partners with the Finger Lakes Parent Network and features rhubarb.
Cooperative
Extension features rhubarb at Farmer's Market
This week Cooperative Extension featured one of the easiest plants to
grow: rhubarb! However, it is also a food that people either love or hate.
Botanically speaking, rhubarb is considered a vegetable, but its most
often treated as a fruit, although it is rarely eaten raw. Rhubarb’s
nickname is considered the “pie plant,” because that has been
the primary use for this vegetable.
This week Master Preserver Jon Sterlace wanted to show the public that
rhubarb can be used in something other than a pie, and even those who
hate rhubarb could love this recipe. Special thanks go to Ed Tietje of
Campbell for providing rhubarb for this week's recipe. "How many
of us have a neighbor or friend who give us rhubarb?" Jon said. "Here's
something you can make in advance, it's healthy, and there is no special
equipment needed."
Rhubarb:
What to look for: At the market or store look for fresh stalks that are
flat, not curled or limp. When stalks have been pulled from the field
choose them as they will not dry out as rapidly as those that are cut.
Size is no indicator of tenderness. Deep red stalks are sweeter and richer.
1 lb. raw = 4 Cups. 1 lb. cooked = 2 cups
To Store: Wrap rhubarb in plastic wrap and store in the coldest part of
the refrigerator, 35 degrees F., for up to one week. Cooked and raw rhubarb
both freeze well.
To Prepare: Cut off and discard the leaves. Never eat the leaves as they
are very poisonous. Wash and trim the base and tip. You may peel the skin
off or just cut in chunks with skin intact. Remember to cook only in non-aluminum
pots only due to the acidic nature of rhubarb.
To Serve: Rhubarb is rarely eaten raw. It is very tart on its own and
needs the sweetness of sugar, honey or other fruit to balance out the
acidity. It is typically stewed or added to recipes for baked goods.
Nutrition Facts: A good source of Vitamin C and K, calcium and fiber.
Plant Profile: Rhubarb
Best in full sun, can tolerate partial shade.
Plant from a bare-root crowns or potted plants.
It needs well-drained, fertile soil, but requires little fertilization
after planting.
Plant 1-3 inches deep and 2-3 feet apart.
Hardy Zones 3-8 (most of Steuben County is zone 5)
Rhubarb is a perennial, it will grow year after year.
It is relatively pest free, except the rhubarb curcurlio, potato stem
borer, mites, slugs, and crown rot disease.
Remember, only harvest the stems and not the leaves
This Week's Recipe: Apple Rhubarb Oatmeal Bars
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 1/4 cup uncooked rolled oats
1 tsp baking powder
1/2 tsp salt
2/3 cup sugar
2 Tbsp margarine, softened
1/2 cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1 cup diced rhubarb
1 Tbsp packed brown sugar
1. Steam or cook rhubarb in a small amount of water until mush. Cool.
2. Combine flour, oats, baking powder, and salt in medium bowl.
3. In another bowl, beat sugar and margarine with mixer until fluffy.
4. Fold in 1/2 cup applesauce, egg, and vanilla. Stir in flour mixture.
5. Spray 8– x 8-inch baking pan with cooking spray. Evenly spread
half of batter into pan.
6. In small bowl, combine rhubarb and brown sugar. Pour evenly over batter.
Spread remaining batter over filling. Bake 30 minutes at 375°F, until
light brown. Cool.
Extension's Market partner this week was the Finger Lakes Parent Network.
Inc. Family consultant Sue Mitchell and a program participant were at
the Extension booth to talk to visitors about local opportunities. Visit
www.flpn.org for more details.
It's
Cherry Picking Season!
Cooperative Extension's nutrition educator Jon Sterlace took advantage
of cherry picking season beginning this weekend by featuring a cherry
recipe at the Bath Wednesday Farmer's Market. Rainy weather held off for
another great day at the market. Ed DeCicco and Chester Hoover were the
vendors who this week supplied the swiss chard, spinach and cherries for
the recipe of the week.
Partners at the Cooperative Extension booth this week were Carol Wood
from 211 Helpline and Stacey O'Dell from the Steuben Council on Addiction.
This was the first week that WIC participants could use coupons for purchasing
fresh produce at the market. In a couple weeks qualified senior citizens
will be able to use Farmer's Market coupons for their purchases. We continue
to stress the importance of "buying local" through these incentives.
Cherries
What to look for: Fresh cherries should be clean, shiny, plump, and firm
with no blemishes. Sweet cherries should have firm, but not hard flesh
while sour cherries should be medium-firm. The darker the color, the sweeter
the cherry. Cherries with the stem intact will have a longer shelf life.
There are two general varieties of cherries: Sweet and Sour. The success
of your recipe will depend on choosing the right variety.
Sweet cherries: Usually eaten out-of-hand, sweet cherries are larger than
sour cherries. They are heart-shaped and have sweet firm flesh. Sweet
cherries also work well in cooked dishes. Names- Royal Ann, Bing, Lambert,
and Tartarian
Sour Cherries: Normally too tart to eat out-of-hand, sour cherries are
smaller than their sweet cousins, and more globular in shape with softer
flesh. Sour cherries are normally cooked with sugar and used for pies,
preserves, and relishes. Names- Early Richmond, Montmorency, and Morello.
1 pound fresh unpitted cherries=2 1/3 cups pitted or 1 ½ cups pitted
or 1 ½ cups cherry juice.
To Store: Store unwashed cherries in a plastic bag in the refrigerator
and wash just before eating. Fresh cherries should be used within two
to four days. Cherries can be frozen or canned to use all year.
To Prepare Wash in cold water. When cooking, cut in half and remove the
pits and stems.
To Serve: Eat raw, use in recipes for fruit salads, pies, desserts, jams
and sauces. Before eating fresh sweet cherries, leave them out on the
counter for a few hours as the flavor is much better at room temperature.
Nutrition: Sweet cherries: 1 cup raw without pits 97 calories. Good source
of Vitamin C and fiber. Sour cherries: 1 cup raw without pits: 77 calories.
Good source of Vitamin A and Vitamin C.
Plant Profile: Cherry
New York is at the northern most edge of their suitable climate region,
so growing cherries can be a bit of a gamble.
Cherries require consistent soil moisture and relatively high organic
matter.
Microclimates, lower elevations, and slopes near the lakes are the best
locations.
Most sweet cherries require two different varieties of certain types to
provide effective pollen - ‘Stella’ and ‘Lapins’
are two varieties that can pollinate themselves.
Pollination takes place by wild bees, flies, beetles, and other insects.
Try using food plants such as vegetables, small fruit, and tree fruits
as edible ornamentals! Plant these right in with your other landscape
plants for a practical, beautiful landscape. Throughout July, monitor
for Japanese Beetles! Treat for grubs at the end of July when grubs are
still small!
This Week's Recipe:
Cherries N’ Chard Salad
(Makes about ten 1 cup servings)
1 bunch spinach, rinsed and torn into
bite sized pieces
1 bunch swiss chard, stems removed,
rinsed and torn into bite sized pieces
4 cups sweet cherries, pitted, sliced
1/4 cup white wine vinegar
1/4 tsp. paprika
1/2 cup vegetable oil
2 tbsp. honey
2 tbsp. sesame seeds
1 tbsp. poppy seeds
1. In a large bowl, toss together the spinach, swiss chard, and cherries.
2. In a medium bowl, whisk together the oil, vinegar, honey, paprika,
and sesame and poppy seeds.
3. Pour over the spinach, swiss chard, and cherries, and toss to coat.
Optional: Feel free to use a smaller amount of this dressing on the salad,
or substitute your favorite salad dressing instead.
July
brings out the red, blue and green with strawberries, blueberries, and
peas
Summer has finally arrived and the traffic at the Bath Wednesday Farmer's
Market certainly proved it this week. The warm summer day brought out
both youth and adults to browse the local farm products. Cornell Cooperative
Extension nutrition educator Jon Sterlace served nearly 300 samples of
this week's feature recipe, Strawberry Snow Pea Salad.
Also in the booth this week was the Bath Area Family Resource Center
with an activity station for children, newly graduated Master Gardener
Terry Clark answering horticulture questions, and Extension's Ag and Food
Science intern from Cornell, Chelsea Keeler, helping pass out the recipe
samples.
Farm Market Vendor Chester Hoover donated the snow peas for this week's
sample, and Ernest Delio provided the strawberries. Sterlace uses many
of the vendors to purchase foods for a number of Extension nutrition programs
throughout the week. He has noticed a greater variety of foods in this
year's market.
Keeler will be spending the summer with Extension helping the public
understand where their food comes from and why it is safer, more economical
and a better quality to buy local products. Through surveys and promotion
of local farm markets, she will be encouraging Steuben County residents
to support local businesses.
Strawberry Facts:
What to Look for: Fresh strawberries should be plump, fresh appearing,
even-colored fruit. Avoid fruit that is moldy, crushed, bruised, or that
has a stained carton. Remember that strawberries do not ripen after they
are picked so choose a carton that is fully ripe.
To store: Before storing, discard any mushy or spoiled berries. Refrigerate
in the crisper. Use within 2-3 days.
To Prepare: Just before serving, wash in cold water and remove stems.
Drain well.
To Serve: Eat plain; serve on yogurt or cereal; use in recipes for fruit
salads, pies, muffins, pancakes and desserts.
Equivalents: 1 quart of whole strawberries yields 4-5 servings.
Nutrition: Strawberries are a good source of Vitamin C, potassium, and
fiber. Strawberries are very low in calories– 1 cup = 45 calories.
Available: June-July
Plant Profile: Strawberry
One of the easiest fruit plants to grow in Steuben County.
Site preparation is critical! A warm, well-drained site with a water source
near by is very important to successfully growing strawberries. A loamy
soil with a neutral pH is ideal.
Weed control should start the year before planting in order to maintain
minimal competition with the strawberries.
Wildlife, such as deer, birds, and woodchucks can become a nuisance.
Day-neutral berries produce the same year the they are planted and have
three peaks of production during the summer. ’Seascape’ is
a recommended day-neutral variety.
Gray mold has been a problem with strawberry patches this year. Check
your strawberries for any typical mold formations. If you see any, try
to increase air movement in the patch as much as possible. Also reduce
overhead watering and only water the soilplant leaves do not need
to be wet!
This Week's Recipe: Strawberry Snow Pea Salad
8 cups fresh snow peas
8 ounces low-fat Colby-Monterey
Jack cheese, cut into
1/2-inch cubes
1/2 cup nonfat plain yogurt
1/2 cup Miracle Whip
2 tablespoons sugar
1 teaspoon cider vinegar
2 cups fresh strawberries,
quartered
1/4 cup sliced almonds, toasted
In a large bowl, combine snow peas and cheese. In a small bowl, whisk
the Miracle Whip, yogurt, sugar and vinegar. Pour over snow peas mixture
and toss to coat. Gently stir in strawberries; sprinkle with almonds.
Serve immediately. Yields: 20 - 1/2 cup servings.
Coming Next Week:
Visit Extension at the Bath Wednesday Farmer's Market next week for a
special celebration. WVIN will host a remote broadcast at the market from
10:00 a.m. to noon to help feature the local products offered at the market.
Extension will be distributing their brand new Agriculture Guide - a map
and list of local food stands, farmer's markets and wineries in Steuben
County. The recipe of the week will include tomatoes and cucumbers. And
it will be the first week that vendors will be accepting Senior Coupons.
Here's
a fresh vegetable that works year-round
Cornell Cooperative Extension's featured produce this week at the Bath
Wednesday Farmer's Market was the cucumber. The cucumber is believed to
be from India originally. They were probably brought to North America
by the Spaniards who then taught Native Americans how to grow them. A
member of the gourd family, cucumbers are eaten in the unripe green form.
The ripe yellow form becomes too bitter and sour.
Cucumbers can be used in one of two ways. They are eaten fresh or are
made into pickles. Originally, people used to only eat the cucumbers fresh.
It was not until later that people discovered that putting cucumbers into
vinegar would cause them to turn to pickles. That was a big hit, because
people could then enjoy cucumbers all year long. This was important because
long ago people did not have refrigeration and could not store fresh produce
throughout the year. Pickling allowed people to use cucumbers during the
winter months.
Cucumber Facts:
What to look for: Choose firm, well shaped cucumbers with a dark green
color and heavy for the size. Do not pick ones that are yellowish, soft
or withered looking. There are two basic types of cucumbers: Cucumbers
grown to be eaten fresh are called slicers and are long and slender. Those
intended for pickling are called picklers and are shorter, thicker and
have bumpy skin with white or black-dotted spines.
To store: Refrigerate in plastic bag up to 1 week.
To Prepare: Before serving, wash in cold water. They can be used peeled
or unpeeled.
To Serve: Cucumbers are a great choice for snacking. They are perfect
for salads, dips, spreads and side dishes.
Nutrition: Low calorie, fat free, sodium free, cholesterol free. A good
source of vitamin C. 1/3 medium cucumber= 10 calories.
Buying Local Facts:
There are so many great reasons to but fresh, local foods this season!
Did you know that 81 cents of every dollar spent on retail foods goes
to processing, packaging, wholesaling, distributing, transporting, and
retailing those products? Only 19 cents goes to the farmer that grows
the food! Buying local increases the producer’s share of the final
food price by reducing the transactions between farmer and consumer.
Did you know that only 20% of the energy used to bring food to our supermarkets
is expended on the farm? The other 80% is expended processing food and
moving it an average distance of 1500-2500 miles from producer to consumer!
Buying local dramatically decreases fuel costs and greenhouse gas emissions
associated with transportation. Locally grown fruits and vegetables can
be harvested and marketed much closer to the peak of ripeness and consumed
much closer to the peak of freshness, enhancing nutritional quality and
palatability to the consumer.
Finally, local foods are less likely to be exposed to contamination than
foods that spend weeks being handled, processed and distributed.
With all these great reasons to buy fresh, local foods this summer, why
not visit the Steuben County Farmers’ Market closest to you! Locations
are in Addison, Bath, Corning, and Hornell. Also find out the location
of over 50 local Steuben County local producers by picking up a new 2009
Steuben County Farm Product guide free from Cornell Cooperative Extension
by calling 664-2300 or on the web at putknowledgetowork.com!
This Week's Recipe:
Cucumber Tomato Salad
Makes 10 servings
with added beans
2 cucumbers, sliced
2 tomatoes, chopped
1 onion, sliced
1/2 teaspoon chopped garlic
1/2 teaspoon oregano (optional)
1 tablespoon vegetable oil
3 tablespoons vinegar
Optional: 1 15-ounce can beans, drained and rinsed
1. Combine all ingredients in a medium bowl.
2. Chill for one hour.
3. Toss and serve. Enjoy!
4. Refrigerate leftovers.
Recipe from Just Say Yes to Fruits and Vegetables with modifications.
Summer Squash
and Zucchini Meet in the Park
Featured at this week's Cornell Cooperative Extension nutrition booth
at the Bath Wednesday Farmer's Market was a mix of Summer Squash and Zucchini.
Summer squash, relatives of both the melon and the cucumber, come in many
different varieties. While each type varies in shape, color, size and
flavor, they all share some common characteristics. The entire vegetable,
including its flesh, seeds and skin, is edible. In addition, some varieties
of the squash plant produce edible flowers. Unlike winter squash, summer
squash are more fragile and cannot be stored for long periods of time.
The zucchini can be yellow, green or light green, and generally has a
similar shape to a ridged cucumber, though a few cultivars are available
that produce round or bottle-shaped fruit.
What to look for:
Small, young squash that are heavy for their size. Choose those that are
firm to the touch. Avoid those that are soft or shows decay.
To Prepare:
Both Zucchini and Summer Squash can be eaten raw or cooked.
Raw: Wash gently in cold water, trim both ends, then slice or cut into
cubes and add to salads. Zucchini is good sliced and served on vegetable
trays with dip.
Cooked: Prepare the same as above then stir-fry, steam, or grill. Both
are a good addition to a grilled meal and mixes well with other grilled
vegetables. Because of the high water content, neither should be overcooked
as it will fall apart. Zucchini is good in soups. Summer squash can be
substituted for eggplant or carrots.
Baked: Summer squash and zucchini do not stand up to prolonged baking,
but chopped or shredded zucchini is often added to breads and muffin to
make a healthy treat.
To Store: Store in the refrigerator. Use within 3-5 days
To Freeze: Slice in 1- inch pieces. Blanch for 3 minutes. Store in a freezer
safe container.
Equivalents:
1 lb. = 4 cups grated.
1 lb. = 3-4 servings.
Plant Profile: Squash
This includes zucchini, yellow squash, scalloped squash, and patty pan
squash.
Requires full sun (at least 6 hours), well-drained soil with high fertility.
Summer Squash can be grown in containers as long as they are large enough.
The squash flowers are actually edible and squash plants bloom from mid-summer
until early fall.
Direct seed into the garden soil about 2 weeks after the last spring frost.
Don't forget...The Master Gardener Hotline will be available every Tuesday
and Thursday from 10:00 until 12:00. Call 607-664-2307 with garden related
questions!
This Week's Recipe:
Grilled Marinated Green and Yellow Squash with Onions
3-4 medium summer squash
3-4 medium zucchini
2 large sweet onions
1 cup fat free Italian dressing
1. Slice squash and zucchini LENGTHWISE. (So they will not fall through
the grill!)
2. Cut onions horizontally into thick slices, as if to make onion rings.
You may wish to insert a wooden skewer through each slice to keep them
from falling apart while grilling.
3. Place squash and onions in a shallow pan and pour dressing over all.
Allow to marinade for at least 30 minutes.
4. Preheat grill, be sure to clean and oil the grill so that your food
will not stick. Place veggies on grill and cook for a few minutes on each
side.
The grilled veggies can be eaten hot or cold. The pieces will make great
sandwiches if the slices are left whole, or you may wish to cut them smaller.
Try marinading and grilling other veggies, such as peppers, mushrooms,
asparagus, eggplant, Brussels sprouts, potatoes, etc.
Bath blueberry
farmer brings local food promotion home
Cornell Cooperative Extension of Steuben County featured an extra tasting
at the Bath Wednesday Farmer's Market this week in honor of one of their
summer interns. Chelsey Keeler, a native of Bath who will soon begin her
sophomore year at Cornell University, has been working with the local
office to help promote local foods this summer. She knows plenty about
the topic since her family owns a local blueberry farm and she is majoring
in Agriculture and Food Science.
Chelsey became interested in agriculture through her work during high
school with Project Care, which manages grocery shopping for the elderly,
working at the library cafe at the Dormann Library, and touring Wegman's.
She feels her dream job would be working for a chain like Wegman's as
a writer. Her studies so far have concentrated on the scientific aspects
of food including food safety and scientific jargon. She is anxious to
convert the jargon to information that the public can understand and use.
During her month at Cooperative Extension in Bath, Chelsey prepared a
survey to connect local farmers
with markets and in turn connect consumers with information on how to
obtain fresh, local products.
Producers will be receiving a survey inquiring information on their capability
and level of interest to provide and sell their product. Area restaurants
and institutions such as school districts, hospitals, and nursing care
centers will receive surveys concerning their potential demand and capacity
to use local foods. She also prepared a special edition of the Extension
newsletter concentrating on local foods.
Chelsey's favorite activity during her internship has been working at
the Farmer's Market and meeting the public. She was thrilled when visitors
who took the recipe samples told her they would return home and try the
recipe for themselves. This week's feature comes from Chelsey's family
- blueberries.
Blueberries are a popular berry to eat raw or in cooked and baked dishes.
Their sweet taste and small size make them popular with kids.
Look for: Berries that are blue or dark blue in color. Size is not an
indicator of quality or maturity. Most blueberry varieties will have a
silver-white frost on the top. This is called bloom. A lack of bloom can
sometimes indicate that the berries have been handled too much or are
not fresh. Avoid containers with moldy or shriveled berries.
To Prepare: Wash in cold water just before serving and drain well. They
can be eaten out of hand as a snack. They can also be added to cereal,
salads and yogurt.
To Cook: Blueberries are a tasty addition to waffle and pancake batter.
To keep the batters from turning blue, stir the blueberries in last.
Baking: Blueberries can be used in pies, cobblers and added to muffins
and coffeecakes.
To Freeze: Blueberries can be frozen on a tray or cookie sheet and then
placed in a zip-lock freezer bag or freezer container.
To Store: Blueberries should be stored in the refrigerator and used within
2-3 days.
Equivalents: 1 pint = about 2 ½ cups; 1 dry pint = about 12 oz.
Nutrition: Blueberries pack a big nutritional punch in a small package.
Blueberries are a low fat, sodium-free fruit. They are high in antioxidants,
which have been shown to help prevent cancer. Blueberries are also cholesterol-free,
a good source of fiber and a good source of vitamin C.
Plant Profile:
· One of the healthiest fruits.
· Blueberries thrive in well-drained, but constantly moist soil.
However, a swamp is not appropriate.
· Of the berry plants, blueberries are the easiest to grow and
lowest maintenance.
· Purchase bare-root plants for planting.
Prune blueberries in the early spring so you can assess and remove winter-injured
wood.
This Week's Recipe: Blueberry Ambrosia
1 Cup crushed pineapple, drained
1 Cup small seedless grapes
2 Cups fresh blueberries
2 Cups mini marshmallows
1 Cup sour cream
Toasted coconut
Mix all ingredients., cover tightly and let stand in a refrigerator for
at least an hour, stirring occasionally. Sprinkle toasted coconut on top
to serve.
Getting "Corny"
at the Market
Things got a little “corny” in the Bath Wednesday Farmer’s
Market on September 2nd. Cornell Cooperative Extension nutrition educator
Jon Sterlace prepared corn salad for people visiting the market that day,
and provided recipes to make it as well. The salad is easy to prepare
and contains no fewer than four ingredients that are currently available
at the local market: corn, tomatoes, onions, and fresh basil.
“Some folks very surprised by the salad, and said they had never
thought of using corn in this way,” Sterlace said. “They also
liked how you could use a mixture of white and yellow corn to make it
look and taste more interesting.” Another advantage of the salad
is that if fresh corn is not available, canned or frozen may also be used.
Cooperative Extension shared their booth that day with The Pregnancy Resource
Center of the Valley, Inc. Center director Marcia Hall was on hand to
give out information about what is available. “We empower individuals
to make an informed choice,” Hall said. “We offer a warm,
safe atmosphere to help families deal with unplanned situations. Fathers
are welcome, too. All our services are free and confidential.” The
center provides free pregnancy tests, confidential peer counseling, material
aids (such as diapers and maternity clothes), parenting classes, adoption
references, and abortion recovery.
To find out more, visit the Pregnancy Resource Center of the Valleys,
Inc. at 25 Pine Street in Bath, or call 776-8004. They may also be reached
by E-mail at www.pregnancyresourcecenter@verizon.net
Corn History and Facts:
The first European settlers learned about corn from the Native Americans.
Corn was on the first Thanksgiving table in 1621. If it had not been for
corn, the Pilgrim of Plymouth Colony might have starved to death during
their first year in America.
In Native American usage, the word for corn means “our life.”
It was the cultivation of corn that turned Native American tribes from
nomadic to agrarian communities. Native American Farmers in the Ohio River
Valley had been growing corn for more than 1,700 years before the first
white men crossed the Appalachian Mountains.
What to Look For: Medium-sized ears with bright, plump, firm kernels.
If you pierce the kernel and there is a slightly cloudy juice, it is typically
a fresh batch. Avoid if kernels are dented or discolored, the corn is
not fresh. Corn comes in yellow, white and mixed colors.
To store: Refrigerate in the crisper or wrapped. Use within 1 or 2 days.
To Prepare: Just before cooking, remove husks and silk. Wash in cold
water.
To Cook: Place in boiling water, cover, and cook medium-sized corn only
5-6 minutes.
Microwave: Perfect for one ear. Rinse ear of shucked corn and wrap in
a damp paper towel. Microwave on high for 1-2 minutes or until done. Then
allow to stand for 1 minute before eating.
Equivalents: Two medium ears of corn = 1cup corn kernels
Nutrition: Corn is a good source of vitamin C, magnesium, and potassium
and fiber
Available: July-September.
Plant Profile: Corn
Corn requires fertile soil, consistent moisture, and warm weather.
Corn also takes up a considerable amount of valuable space in the garden
so consider the actual benefit of growing corn at home before you plant.
Needs a soil pH of 6.2-6.8.
Plant seeds in the garden when soil temperatures are steadily at or above
55 degrees F.
You may want to plant in staggered plantings in order to have a staggered
harvest, unless you need dozens of ears of corn at once.
This Week’s Recipe:
Summer Corn Salad
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
Salt and pepper to taste
Bring a large pot of lightly salted water to a boil.. Cook corn in boiling
water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and
cut kernels off the cob with a sharp knife.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil,
vinegar, salt and pepper. Chill until serving.
Grapes at
the Farmer's Market
The cool weather is now upon us, and so this week marked the final session
of the Cornell Cooperative Extension booth at the Wednesday Farmer's Market.
The market itself is still open through the end of October. Our highlight
at this time of year is grapes. Although commercial grape production dates
back to the year 1000 BC, it was not until 1854 that grapes were developed
that could survive in the cold of the Northern United States. These were
developed near Concord, Mass. by Ephraim Wales Bull.
The first unfermented grape juice produced in the United States was by
a dentist in New Jersey, Dr. Thomas Welch. He used Pasteur’s theory
of pasteurization to preserve the juice from grapes grown in their yard.
He later moved to Westfield, NY to continue his business. Today New York
is the second largest harvester of slip-skinned grapes in the US.
The grapes that are grown in New York State are the American-type grapes
that have softer flesh and are juicier than the European types of seedless
grapes. The outstanding variety for flavor is the Concord, which is blue-black
when fully matured. These slip-skin grapes are also used for making juice
and jelly.
Look for: Plump, firm, fresh grapes well attached to stems. Avoid soft
grapes with broken stems that stain the carton.
To store: Refrigerate in crisper or wrapped. Use within 1-2 weeks.
To prepare: Wash in cold water, and remove from the stems.
To serve: Eat raw or use in recipes for fruit salads.
Grape Equivalents: 1# grapes = about 3 cups
Nutrition: Grapes are naturally low in sodium and are a good source of
Vitamin C and Vitamin K. In one cup of grapes there are 104 calories.
They contain phytonutrients that appear to help prevent certain types
of cancer, heart disease and other age-related diseases. Phytonutrients
are biologically active ingredients that give plants their color, aroma,
and flavor. One of these, resveratrol, is found mainly in the skin of
grapes.
Plant Profile: Grapes
· Require full sun
· Good air drainage - grapes are prone to disease
· 150 day frost free growing season
· Minimum winter temperature above 25 degrees ( zone 4b or warmer)
· Require 2,000 growing degree days above 50 degrees F
· Soil neither excessively wet or dry
· Southern slopes or exposures protected by buildings are preferable
to northern slopes & low ground
· Purchase grapevines from reputable nurseries. Vines can also
be propagated from cuttings (however, it is illegal to propagate vines
that are patented) - Choose healthy plants.
· There are a wide variety of grape cultivars to choose from. Be
sure to choose varieties that suite your location.
Recipe: Grape Bread
3 eggs (use whites only if you prefer
less fat)
1 cup honey (use less to reduce sugar)
2 tsp. vanilla
1 cup applesauce (use unsweetened to
reduce sugar)
1 ½ cups all purpose flour
1 ½ cups whole wheat flour
1 tsp. salt
2 tbsp. baking powder
1 tsp. cinnamon
¾ cup coconut
¾ cup chopped walnuts (optional)
3 cups concord grape skins*
1. Combine all wet ingredients.
2. Combine all dry ingredients.
3. Mix the 2 together well.
4. Fold in skins.
5. Bake at 350 degrees or 1 hour or until toothpick comes out clean.
*Save the “grape pulp” to use in pies or to make grape concentrate.
Simply simmer the pulp with 1 tsp (or more) lemon juice until the seeds
loosen from the pulp. Strain out the seeds with a colander or food mill.
To prepare a delicious grape beverage, simply dilute grape juice concentrate
with an equal amount of water and sweeten to taste.
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