■P
NEW BAKING POTATO
If you are a lover of baked pota
toes, you can look forward to a new
potato this fall. It is a new, pure
white baking potato, called the
“Costal Russet“, recently
released by reserachers at the U.S.
Department of Agriculture. This
baked potato is whiter and moister
than the Russet Burbank, the
nation’s leading baked potato.
Many baking potatoes turn light
beige inside when baked, but not
the new Coastal Russet.
This whiter potato is result of 10
years of research. The researchers
started out to develop a coarse
brown-skinned potato suitable for
the varied growing conditions of
the eastern coastal areas from
Maine to Florida. The new potato
can be grown anywhere in the
United States.
This new potato looks good with
its shallow eyes and attractive skin
pattern. And it takes 30 to 40 days
less to mature than the popular
Russet Burbank. So, this fall, you
can begin looking for the new
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OBLUE BALL MACHINE CO., INC.
INDUSTRIAL EQUIPMENT & SUPPLIES
PO Box 369 Blue Ball, PA 17506-0218
(717) 354-4478
Mon., Tues., Wed., Fri.; 7:30-5:00; Thurs.: 7:30-8:00; Sat.; 8:00-12:00
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Heard?
By Doris Thomas
Lancaster Extension
Home Economist
Eastern-grown baking potato
along local roadside markets and
in supermarket produce sections.
You can enjoy potatoes even if you
arc counting calories. A medium
sized baked potato has only 90
calories. It is the rich topping you
pile on potatoes that give an honest
potato a bad reputation.
FRESH PRODUCE CON
SUMPTION BOOMING
The fresh produce section in a
typical supermarket is now about
twice as big as it was ten to twelve
years ago. The fresh produce sec
tion usually takes up about IS per
cent of the total store size and often
up to 200 different items are
stocked.
Why is this particular section of
the supermarket expanding?
Response to consumer demands!
People are simply eating more
fresh fruits and vegetables than
ever before. Over the past decade,
per capital consumption of fresh
produce has risen 12 percent in the
United States and consumption of
canned foods has dropped about 15
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percent If this pattern continues in
future years, Americans will eat
even more fresh produce.
Some veggies are more popular
than others. For example, we are
eating 15 percent more broccoli,
and the consumption of cauliflow
er has risen 130 percent during the
last decade. Other big gainers have
been lettuce, celery, carrots and
tomatoes.
Lots of factors contribute to our
eating changes. The baby-boomers
generation is getting older and it is
natural to eat a bigger variety of
foods as you age. Society has also
become more health conscious and
the desire to eat light and get lots of
vitamins and fiber tends to draw
people to fresh fruits and
vegetables.
Looking for new dessert ideas?
Try fresh Bartlett pears. They lend
themselves to easy, quick and
elegant desserts and, as snacks,
they also make good out-of-hand
eating:.
Shop carefully and know what
to look for when buying fresh
pears. Pears are one of the few
fruits that are not tree ripened.
Bartletts are picked green but the
ripening process continues as the
skin takes on the familiar golden
glow. Give them the squeeze test
for ripeness. If they are hard to the
touch, store them at room tempera
ture, preferably 3 to a paper sack.
Within 1 to 3 days they will ripen
and be ready for eating. They
should yield to gentle thumb pres-
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JOINTER
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Now Is
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sure and skins will be a golden yel
low color. Refrigerate to inhibit
further ripening. Use them often in
colorful combinations for good
summer and autumn eating.
Pear Ambrosia is one of the
easiest, most elegant desserts pos
sible. Just combine fresh Bartlett
pear chunks with a touch of grated
orange and orange juice plus a
touch of sugar. Add snowy flaked
coconut and there’s your
ambrosia.
You can serve steak with great
flair by adding golden slices of
fresh pears to flank steak. Marinate
them together in a herb marinade,
place over glowing coals and cre
ate a steak of unforgettable taste
and tenderness.
A pear salad ~ California style
- not only tastes good, but is color
ful as well. Fill fresh pear halves
with creamy avocado balls and tart
grapefruit sections. Place on a bed
of iceberg lettuce and deep-green
fresh spinach leaves. Serve with a
lightly seasoned oil and lemon
juice dressing.
Another quick way with pears is
to serve them with cheese and
crackers... for dessert, for snacks,
or for picnics.
They’re subtle enough to blend
well with other foods, but distinc
tive enough to retain their own fla
vor. You’ll find your own ways
with pears... it’s time to
experiment
ft
• •
Dimtnsiona
Approx
Shipi
Walght
43 MS I 26
If you have a microwave oven,
you can reduce the drying time for
flowers and herbs from several
weeks to a few days. The micro
wave oven works best in combina
tion with a drying agent such as sil
ica gel. Select a container deep
enough to let you cover the flower
or plant with the drying agent.
With flowers, leave about a half
inch of stem on the flower and
place it face up in a half inch layer
of drying agent Cover the blossom
with another layer of drying agent.
When the plant parts are cov
ered, place the container in the
microwave with a small bowl of
water. Microwaves differ as far as
energy and power levels are con
cerned, so you will have to experi
ment at first In general, most flow
ers will take about 3 minutes, rotat
ing after each minute.
Plant parts will not be dry and
brittle as soon as they come from
the microwave oven. Set aside the
container of drying agent and plant
material for up to 24 hours before
you remove or handle the dried
items. For example, roses should
set as long as 24 hours, while thin
ner material like dogwood flowers
require only about eight hours of
curing.
To microwave-dry herb foliage,
place washed leaves on a paper
plate or several layers of paper
towel.
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lanterns, etc.
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W.L. ZIMMERMAN
& SONS
Thurs. till 8, Fri. till 9
717-768-8291
Intercourse, PA
1 THE PAST
presented by
Delaware Valley Old Time
Power & Equipment
Association, Inc.
September 17 -18,1988
10:00 am to 4:00 pm
Washington Crossing State Park, NJ
Route 579 & Church Road
X • Crafts •
$ • Working Farm Equipment •
• Gas & Steam Exhibits •
x • Antique Parades •
i • Exhibitors Welcome •
? • Kiddie Pedal Pulls •
V • Farm Toys •
X • Antique Tractor and Car Parades •
$ • Antique and Engine-related
Q Flea Market •
X • Chicken Bar B Q and Band
\ (Sat. night) •
\ For Further Information
X Phone: 609-397-3293
$ 201-735-5124
Drying Plants
In The Microwave
See the most exciting
new coal stoves ever..
The STRATFORD
2533 Old Phlla. Pk.
Smokatown, Pa. 17576
3 Miles East of Lancaster
lues , Thurs & Fn. 10-8;
Wed & Sat 10-5
—(717) 397-7539
}
Refreshments 0
Parking $2.00 i
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