Cl6—Lancaster Farming, Saturday, February 16,1980
Farmers
to
join
tailgate
PHILADELPHIA - Nutri
tional Development Services
of the' Archdiocese of
Philadelphia invited all area
fanners and consumers to
attend an onentation and
planning meeting for the
Philadelphia Tailgate
Market Project 1980, on
Tues., Feb. 22, 10 a.m. to 3
p.m.
The meeting, to be held at
the Archdiocesan Building,
222 N. 17th Street,
Philadelphia, will focus on
the discussion of the tailgate
project; consumer feedback
on past markets; consumer
suggestions; and the election
of officers of the executive
committee.
The tailgate markets, a
farmer to consumer coali
tion, have experienced great
success smce their inception
in 1977.
Last year, weekly open air
markets were held at four
locations within the city, Ju
ly through October. A “mini
market” featuring eggs,
poultry and meat products
was continued at one loca
tion through the end of
December.
The project has brought
enthusiastic response from
consumers and participating
growers alike. The farmers
reported profits 33% to 45%
higher than the farm
wholesale price normally
received, while consumers
were able to buy day-fresh
products at reasonably
prices.
In addition, both electronic
and print media took an in
terest in the publicity of the
markets, enabling more city
We're Offering
ALLIS CHALMERS
AIR AND PLATE PLANTERS
AT TREMENDOUS SAVINGS
YES We purchased a load of plante
a real good price. We’re passing
savings on to you while supply lasts.
OPEN HOUSE
THURSDAY, FEBRUARY 21
fiRUMELLI’S FARM SERVICE
Quarryville, PA 17566
invited
Philly
market
residents to visit the sites on
a weekly basis.
The cost to the par
ticipating farmer is $5O. This
fee covers the cost of tem
porary licenses, provided by
Nutritional Development
Services, which entitle the
participating grower to sell
his product at any
designated site as often as he
wishes throughout the
season.
Farmers or consumers in
terested in more information
on the Philadelphia Tailgate
Market Project for 1980
should contact Catherine
Hanssens, Nutritional
Development Services, at
215-587-3691.
requires management
UNIVERSITY PARK -
Low-cost care is a key to
profits with beef cattle.
Expensive barns and large
quantities of purchased feed
grams are not necessary.
According to a Penn
sylvania State University
correspondence course,
costs pertaining to such
items as beef production,
investment in land, and
equipment per cow must be
kept low. Correctly
managed, a beef cow herd
can be profitable.
Cattle do well m the
shelter of an open shed. A
deep shed facing south is
excellent. Feeding is easy
and less bedding is required
than with animals in single
stalls.
Beef cattle thrive on good
forages. Farm grown
See Pai
SALES AND SERVICE
A one-dish disguise for leftover hum
SYRACUSE, N.Y. - The
true test of the homemaker’s
culinary cunning is her
ability to deliciously disguise
a “leftover” so that no one -
not even her husband or
children - would ever
recognize it.
So while he’s at work and
the children are at play,
quickly transform that
leftover piece of ham into
pretty julienne strips. In a
skillet, saute onions and
green pepper in butter to
flavorfully tenderize them.
Stretch this one-pan meal
with elbow macaroni in
protein-rich milk sauce, then
hide the ham strips in the
Though Holland is us
ually considered famous
for its tulips, yearly sales
figures show the Nether
lands' top blooms are roses,
followed by freesias
with tulips in third place
Beef herd
roughages can make up the
mam part or all of winter
rations. Legume hays
provide the protein and com
silages or grass-legume hays
provide the carbohydrates.
Summer feed comes from
pastures.
Grains should be fed to
beef cows only during
breeding or when roughages
are in short supply. Except
when high-quality pasture is
available, feeder cattle
should receive supplemental
grams usually. Send for
Penn State’s correspondence
course to learn more about
the care of beef cattle. For a
copy of the course, send
$6.50, plus 50 cents to BEEF
PRODUCTION, Box 5000,
University Park, PA 16802.
Make check payable to Penn
State.
:e23
Phone: 717-786-7318
Flower Power
s at
the
creamy combination. Swiss
cheese, ham’s favorite
flavor partner, is a delicious
way to slip added protein
into the meed. Skillet Ham
and Cheese deserves an
unexpected twist so give it a
tasty new identity with tangy
dairy sour cream.
For more flavor intrigue,
serve Skillet Ham and
Cheese with almond butter
sauced broccoli and cool,
refreshing milk. When your
family finishes licking the
platter clean, you can
RD 2, NEW PROVIDENCE, PA
in lIS SHOW YOU THE
ADVANTAGE OF PEHNFiaD’S
NEW DRV COW FEED
“22 YEARS OF
OUTSTANDING SERVICE"
congratulate yourself for
one-dish mission ac
complished.
SKILLET HAM
CHEESE
V* cup (% stick) butter
V* cup chopped onion
% cup chopped green pepper
1 tablespoon all-purpose
flour
1 teaspoon salt
1 package (8 oz.) elbow
macaroni, uncooked
3% cups milk
VA cups ham, cut in julienne
strips
THE SIGN
OF QUALITY
Route Service Available
Salesman: John Breckbiil
CALL TODAY - (717) 786-2500
“SERVICE IS OUR GREATEST ASSET”
1 cup (4 oz.) shredded Swiss
cheese
1 cup dairy sour cream
In a large skillet melt
butter; add onion and green
pepper and saute until
tender. Stir in flour and salt.
Add macaroni and milk,
then ham. Cover and bring to
a boil; reduce heat and
simmer 15 minutes or until
macaroni is tender, stirring
occasionally. Add cheese
and sour cream and stir until
cheese is melted. (Do not
boil). Makes 6-8 servings.
AND
YOUR FULL SERVICE DEALER
*