Summer’s harvest brings bounty A bounteous harvest of delicious fruits and vegetables comes into season during the summer, and this year many favorites are coming to Northeast markets in heavy seasonal supply. These include cabbage, cucumbers, lettuce (iceberg and Romaine), escarole, endive, squash, corn, green beans, blueberries, cantalopes, and cherries. When the weather is warm, you will want to use the oven as little as possible; therefore, you will probably want to turn to salads for nutritious, refreshing ac companiments to summer meals. A simple salad of tossed greens, served with a basic French vinaigrette dressing, is always perfect and goes well with any main dish. Always add the i, L i ,, I! 'j| WHOA! DON'T PASS US UP! OUR STORE IS WELL STOCKED. New shipments arriving daily. DOUBLE KNIT DRESS JEANS as l ftl» S >! < *** S real good buys on 1 *2 e i MEN'S LEISURE SUITS by H ° Lee C °' Boots Texas Boot Co., Acme, Tony Lama, Justin CARSON’S Rt. 23 Blue Ball, Pa. 17506 (717) 354-4621 WANNA TALK HORSES? COME BY THE STORE OR SEE US AT A SHOW Ed & Sheila Carson dressing just before serving, and be sure to dry the greens thoroughly after washing them so that your dressing will not be 'diluted with water. If you have the time, dry them in a cloth towel, place several layers of paper toweling at the bottom of the refrigerator, and place the salad materials there until ready for use. This procedure improves crispness. The following recipe is the basic French vinaigrette, used for green salads and vegetable salads. You may want to vary the flavor by using white wine vinegar instead of tarragon vinegar and adding a herb that will complement your main dish. Basic French Dressing two-thirds cup salad oil 1 tablespoon tarragon *9.50 Ladies Pant Suits by Miller Western Wear *24- 00 to *32 °° COWBOY STRAW HATS ,rom $0.50 TACK & J WESTERN STORE vinegar 2 tablespoons lemon juice V-k teaspoons salt Ms teaspoon paprika teaspoon dry mustard Pepper Thoroughly , mix all ingredients. Chill. Shake well before serving. Makes about 1 cup. Cucumbers also make a wonderful summer salad: add a little fresh dill (if you can get it), or dried, to the dressing, or eliminate the dressing altogether and use sour cream. Combine sliced cucumbers with tomatoes, radishes, black olives, and feta cheese, and you have an MARKET STANDS AVAILABLE From $5.00 a week for Fruits, Vegetables, Produce and Other Farm Items. PARK CITY FARMERS MARKET For Information, Call: 717-393-3851 Store Hours 9 to 9 9 to 9 9 to 9 9 to 5 9 to 5 9 to 5 Mon Thurs Fn Tues Wed Sat authentic Greek salad. To prepare cooked vegetables, use as little water as possible, or steam them. This helps to preserve nutrients and keeps them crisp and appetizing. Cold cooked green beans make a lovely addition to any summer salad; they go particularly well with crisp bacon bits, sweet pickles, and onions. If you are going to serve them hot, refresh them quickly under cold running water and dress them with melted butter and lemon juice. Com on the cob served with butter, salt, and pepper is one of summer’s greatest treats, and prac tically an American in stitution. Fresh com keeps best when refrigerated in their husks. You might want to serve Cora Casserole at a summer lunch or light supper. Cora Casserole 3 bacon strips, cut in half one-third cup thinly sliced green pepper 1 tablespoon bacon fat 1 cup com, whole kernel (cooked or canned) 1 cup crackers (plain or cheese or bacon flavored), crushed IVt cups milk (whole or skim) 1 teaspoon salt Vs teaspoon pepper 2 egg yolks beaten 2 egg whites, stiffly beaten Preheat oven to 350 degrees. Grease a 1-quart casserole. Fry bacon until crisp; drain on paper towels. Planning to Dig 780 EAST MAIN ST., NEW HOLLAND, PA 17557 717-354-4241 Lancaster Farming. Saturday, July 19,1975- Cook green pepper in fat until tender. Mix green pepper with com, crackers, milk, salt, pepper, and egg yolks. Fold in stiffly beaten egg whites. Pour into casserole, and arrange bacon on top of com mixture. minutes. two-thirds cup each. Summer fruits are delicious and sweet enough to be eaten raw; cantalopes a great source for Vitamin A make a perfect first course or dessert for sum mer meals. Why not surprise your family one Sunday morning, and serve them Blueberry Sour Cream Pancakes? Blueberry Sour Cream Pancakes 1 and one-thirds cups un- sifted flour Ms teaspoon baking soda 1 teaspoon salt FARMERS AgCREOIT CORP. w 9 East Main Street. Lititz, PA 717/626-4721 FREE ESTIMATES 1 tablespoon sugar Vi teaspoon nutmeg 1 egg, beaten 1 cup sour cream 1 cup milk, whole or skim 1 cup blueberries, fresh or frozen, unsweetened Stir dry ingredients together thoroughly. Combine egg, sour cream, and milk. Add to dry ingredients; stir just enough to combine. Add blueberries, again, stirring just enough to mix Li berries. Drop by V* cupfuls onto hot greased griddle. Cook until surface is covered with bubbles, turn, and cook until other side is well browned. Serve with hot blueberry syrup. Makes 18 pancakes, about 3 inches in diameter. Hot Blueberry Syrup 1 cup blueberries, fresh or frozen, unsweetened V* cup water ¥4 cup sugar Combine ingredients and bring to a boil. Crush berries with the back of a spoon. Simmer 2 to 3 minutes; serve hot. Makes about 1 cup. This is also the time of year to try your favorite recipe for fruit pies and cobblers. Whatever you decide to do with them, your summer meals will be enriched immeasurably if you take advantage of the many fruits and vegetables now in season. 47
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