Consuming
Thoughts
Fay Strickler
Penn State Extension
Home Economist
For Berks Co.
Don’t miss two of the earliest
signs of spring fresh picked
dandelion greens and asparagus.
Dandelion greens should be
picked soon after they first appear
and always in an area that is free
of contimnants (like the area
where the neighborhood dogs are
walked). You can use the small,
crisp, pale greens alone in salads
while the larger, firmer leaves are
best used for cooking, or in salads
with other greens. Avoid flabby,
yellow or brown tinged leaves.
The season for picking and eat
ing dandelion greens is very short
if you’re going to get young tender
greens. Hand picking the greens is
the best way to be assured of that
they were harvested from a safe
location. Picking your own will
also help eliminate grasses and
other non-edibles that are found in
dandelion greens purchased at the
local markets.
You probably have noticed that
fresh shipped asparagus had
appeared in local supermarkets
since mid-February and will con
tinue through June. The season
might be longer if imported crops
are used. Prices are generally
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higher for shipped products that
appear first in the markets.
The month of April is always
the time of year when you can
pick asparagus from your gardens
or buy locally grown asparagus.
When buying fresh asparagus,
look for smooth, round spears
with closed tips. For tenderness
and flavor, choose spears that are
at least one-half inch in diameter.
Avoid those with large, woody,
hard, while bases. Fresh spears
snap right away, aging spears
bend. And avoid sandy asparagus
• the sand is very difficult to
remove.
To store asparagus, trim one
fourth inch from the spears. Do
not wash until you are ready to
cook it Wrap them in paper tow
els and place in a paper bag. Keep
in your vegetable crisper and use
within three days. Dip in cold
water to refresh them before
cooking.
Asparagus is also nutritious,
low in fat and calories. Two-thirds
cup of cooked asparagus pieces
has plenty of vitamin A, vitamin C
and potassium with only 20 calo
ries, .2 grams o fat and no
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EPHRATA (Lancaster Co.)
Summer “Discovery Days” will
be offered again at the Ephrata
Cloister for fourth through eighth
graders who are interested in
cholesterol.
Although asparagus is often
associated with fancy restaurants,
you don’t need to be a highly
skilled chef to prepare it in your
own kitchen. As a rule of thumb,
prepare one-half pound (six to
eight spears) of asparagus per
person.
To prepare on the stovetop,
place asparagus in a boiling pot of
water upright so that the stems are
boiled and the tips are steamed.
Boil eight to ten minutes or until
tender but still slightly
crunchy. Lift the asparagus out
gently with tongs and place on a
serving dish.
To prepare in the microwave,
snap off the bottoms of one pound
of asparagus, place in a covered 2
quart glass bowl with'/ cup water
and cook six to seven minutes or
until crisp. Turn the vegetables
half-way through. Let stand 3
minutes, then serve.
Serve asparagus as you would
other vegetables. Use it to spice up
vegetable and pasta salads, grain
dishes and stir-frys. It’s especially
beautiful on a bed of fresh salad
greens with red pepper garnish
and no-fat vinaigrette dressing. Or
try something different like aspar
agus, mushrooms in a light sauce
over pasta.
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Students To Explore
Ephrata Cloister Living
exploring the contrast between the
rural lives of most 18th century
Pennsylvania families and die aus
tere lifestyles of the Ephrata
Cloister. Participants will also
study the style and construction of
buildings and learn a variety of
crafts necessary to sustain life in
eighteenth-centuiy America.
Housed in a unique collection
of medieval style buildings, the
Ephrata Cloister was one of
America’s earliest communal reli
gious societies. Founded by a Ger
man Pietist mystic named Conrad
Beissel in 1732, the Ephrata Clois
ter was mqjor colonial publishing
center and a shining example of
the religious toleration that char
acterized William Penn’s “holy
experiment” Students will learn
about the evolution of the com
munity from its beginnings to
Foundation, those entering the
cook-off will have the chance to
take home the coveted honor of
making the best chicken com soup
in Lancaster County,” says Horn.
To enter the Pennfield Chicken
Com Soup Cook-Off, interested
persons should send their neatly
typed or printed recipe on an
PENNFIELD FARMS
CHICKEN CORN SOUP COOK-OFF
| CONTEST ENTRY FORM
Name
I Address
J rit y state
I Daytime Phone (
I I purchased my Pennfield Chicken ai
(store name) J
! Send to: Pennfield Farms Poultry Division, Pennfield Farms Chicken j
I Com Soup Cook-Off, P.O. Box 70, Fredericksburg, PA 17026 j
I J
NEW STORE AT: a
1941 Lincoln Hwy. East
Lancaster, PA 17602
Phone (717) 392-0635
EPHRATA OUTLET STORE
290 S. Reading Rd. (Rt. 272)
Ephrata, PA
Phona (717) 730-3095
Lancaster Farming, Saturday, April 18, 1994-B5
Chicken Corn Soup
(Conti nuad from Pag* B 4)
1941 when the property was
acquired by the Pennsylvania His
torical and Museum Commission
and converted into a historical
site.
“Discovery Days" activities
include a walking tour of the town
of Ephrata and “hands on” experi
ence in wool dyeing, flax spinning
and weaving, soap making, and
candle dipping. Emphasis will be
given to contrasting the differ
ences between home industry and
factory industry.
Discover Days will be held on
June 21,22 and 23, from 9:30 a.m.
to 2:00 p.m. The registration fee
per child is $lO and is due to the
Ephrata Cloister Associates by
June 14. Early registration is
encouraged since class size is lim
ited. For additional information,
call Willis Shirk, Program Coordi
nator, at (717) 733-4811,
g'/i xll sheet of paper, accompan
ied by a completed entry form to
Pennfield Farms Poultry Division,
Pcnnfield Farms Chicken Com
Soup Cook-Off, P.O. Box 70, Fre
dericksburg, PA 17026. For furth
er information, call Pennfield
Farms at (717) 865-2153.
Attached entry form follows: