ClS—Lancaster Farming, Saturday, August 1,1981
Ladies
Have You
Heard?
By Doris Thomas
Lancaster Extension
Home Economist
SUMMER SQUASH ARE
GOOD BUYS
Summer squash, once con
sidered as a one-season vegetable,
is now available in different
varieties year round. During
summer and early fall, the largest
supply of squash appears as
yellow summer squash, zucchini,
cocozelle, and white patty pan or
scallop.
Squash, relatives of pumpkins,
gourds, cucumbers, muskmelons,
and watermelons, add flavor,
texture, and variety to summer
menus
White bush scallop is shaped like
a disc, has scalloped edges, and is
a greenish white. By the time it’s a
pure white, the squash is too
mature for good eating. The
scallop is sometimes called patty
pan.
Italian zucchini and cocozelle
are cylinder-shaped and fairly
straight. In the markets, cocozelle
has more pronounced white stripes
and is a little larger than zucchini.
Both are dark green with light
green stripes. Jhese are often sold
individually. Even if these squash
are large they will be tender
because of their fast-growing
characteristic.
Yellow summer squash is
shaped like a bowling pm and may
be either straightneck or
crookneck. It should be a delicate
or light yellow. If deep yellow, it is
more mature and likely to be
tough
All summer squash are fast
growing. It takes only four to six
days for a tender squash to
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do JOHN Z. MARTIN
ROI, Box 716, New Holland, PA 17557
Phone: 717-354-4996 or 354-5848
develop. One main difference
between summer and winter
varieties is that summer squash
must be picked before the skins
and seeds toughen because you
don’t remove the seeds or peel
them when you eat summer
squash.
Because you eat the seeds and
rind, select one that has a tender
skin with good color. Squash
should be heavy for its size and
free from bruises. Small to med
ium size are the most desirable.
If you would like to have a copy
of a collection of zucchini recipes I
have compiled, call or write the
Lancaster County Extension Of
fice, 1383 Arcadia Road, Lan
caster, PA 17601 and request your
free copy.
BLANCHING VEGETABLES IN
A MICROWAVE: THE TIME’S
NOTRIPE
If you plan to store vegetables in
your freezer for any length of tune,
blanching is a must. Basically, it
means dropping the cleaned
vegetables into boiling water for a
prescribed number of minutes
The time vanes with the
vegetable.
Steam blanching sitting the
vegetable on a rack over boiling
water is a method gaining in
popularity. It takes longer but
retains the nutrients, color, and
texture of the vegetable better.
Steam blanching equipment is now
available from many hardware
stores as well as the major mail
order stores.
A newer method gaining at
tention is microwave blanching
Beeby heads Red Angus
DENTON, Tex. At the
Aiinual National Convention of the
Ked Angus Association ot
America, held recently in North
Platte, Roy G. Beeby ot Marshall,
Oklahoma, was re-elected to his
second term as president. Beeby
has held the oftice of president tor
the past year.
Some cookbooks that come with
microwave ovens recommend this.
Its biggest appeal is that it doesn’t
steam up the kitchen on hot days.
The times these cookbooks
recommend are very inadequate.
Research done at the Penn
sylvania State University indicates
that the recommended times
would have to be increased two to
three times for proper blanching.
Food scientiks at Penn State
University strongly recommend
sticking with water or steam
blanching until research can
document complete blanching
recommendations for microwave
ovens.
Sma
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MEMBER F.D.I.C.
Other members of the Board of
Directors elected to another term
are: Stan Nesemeier of Lanark,
Illinois, Midwest Area; Bob Baker
of Mountain Home, Idaho; and Jo
Ann James of Searsboro, lowa.
Darrell Schuler of Bridgeport,
Nebraska, is the newly-elected
Director of the Great Plains Area.
He succeeds Paul Redd ot
Paradox, Colorado, whose term
expired.
Members of the Red Angus
Board of Directors whose terms
have yet expired are: Ron
breeders
Bxeber of Leola, South Dakota,
Hocky Mountain Area; Roy Mc-
Phee of Lodi, California, West
Area; Clifford Halfmann of
Kowena, Texas, Texas Area; Ken
Angel of Cave Spring, Georgia,
Southeast Area; Bob Newman of
Fayetteville, Tennessee, East
Area; Jack Chase of Letter,
Wyoming, Director-at-Large; and
Charles Watkins of Mt. Airy,
Maryland, Director-at-Large.
Election of first and second vice
presidents will occur at the next
scheduled board meeting.
HAD
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rfrwHDIG
/
Agriculture - Industrial - Commercial
Box 145 A, R.D. 4
Hanover, PA 17331
Ph: 717-637-0222
vers