84-Lancaster Farming, Saturday, September 17, 1994
Consuming
Thoughts
Fay Strickler
Penn State Extension
Home Economist
For Berks Co.
As the season has changed from
summer to fall, so have the pro
duce counters. The changing pic
ture includes new colors and
shapes. Pumpkins, cranberries, In
dian com and winter squash have
arrived. There are also better buys
in cabbage, cauliflower, celery,
carrots, sweet potatoes and on
ions, as well as increasing supplies
of apples, grapes and pears. Just as
the produce counters change with
the season, so you will want to
change your family’s meals to fea
ture these fall vegetables.
To add a harvest touch to fall
meals, try the different varieties of
squash. Some easy-to-find popu
lar types of squash are green zuc
chini, white scalloped patty pan
and yellow summer squash. Some
of the harder-rind fall types such
as the acorn and bell-shaped but
ternut are beginning to make their
appearance. Plan to serve squash
often because it can be prepared in
many different and fascinating
ways. Succulent squash can be
steamed, boiled, baked or stir
fried and it combines deliciously
with other' foods.
Many recipes that use meat can
be made by substituting squash
and other vegetables for the meat
such as vegetable lasagna, bak
ed egg dishes.
A fruit we tend to associate with
fall is the pear, although the Cali
fornia Bartlett has been around
since mid-summer. Now we are
beginning to see some of the other
varieties that will be with us
through the winter months, such
as Anjou, Bose, Seckel and possi
bly some local varieties.
Ripe, ready-to-eat pears are not
commonly sold in most of our
produce departments. Unlike most
other fruit, if allowed to ripen on
the trees, pears will be grainy and
mushy and would not hold up in
shipment
To ripen pears, place them in a
paper bag or a fruit ripening bowl
at room temperature. Pears give
off ethylene gas. a natural ripening
substance, and keeping this gas
enclosed enhances ripening. Some
varieties change color from green
to yellow, but all will become
slightly soft. At this stage, they are
ready to eat or they may be stored
for a few more days in the refrig
erator.
Another fruit that is generally
harvested in Pennsylvania in Sep
tember and October is the apple.
Consumers can select from a num
ber of varieties but remember to
choose an apple variety best suited
for your purposes. Some varieties
are better suited for baking, while
others are better for eating from
your hand.
Varieties that are best to use
when making a pie or apple dump
ling because they retain their
shape when cooked include Rome
Beauty, Ida Red and Golden Deli
cious. A Stayman apple is also ex
cellent for baking while the Mcln
tosh apple is ideal to eat raw, in
salads and in sauce. Red Delicious
also are good in salads and lunch
boxes but are not generally used
for baking.
For more information on pro
duce that are harvested this time of
year, request the Enjoy Nature's
Fresh - Apples, Pears and Squash!
Pumpkin. Contact your local
county Penn Slate Cooperative
Extension Office or request these
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Study Shows
Dietitians Need
To Rethink Meats
CHICAGO, 111. Although
research shows deli/prcpared meat
is the most commonly consumed
protein source in the United
States, a new study reveals that
dietitians continue to give con
sumers restrictive recommenda
tions about eating these products.
The study’s results were used as
the basis for a new Meat Board
Deli/Prepared Meats Committee
advertising campaign aimed at
dietitians. The extensive market
research asked registered dieti
tians about their attitudes and
recommendations to clients
regarding deli/prepared meats,
such as sausage, ham, hot dogs,
deli roast beef and cold cuts. The
Gallup Organization conducted
the study for the Meat Board,
funded by livestock producer
checkoffs and processors.
The findings reveal that dieti
tians need to rethink their views
and consumer recommendations
of deli/prepared meats based on
the new leaner alternatives avail
able today. Some key points:
• In a typical week, respondents
recommended that 5.4 meals
should include some type of fresh
meat (i.e., beef, pork, lamb or
veal). On the contrary, respon
dents tended to recommend only
three meals a week should include
If your local atore
doea not have it,
SEND FOR
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lure’s Fresh. Berks County Co
operative Extension, Berks
County Ag Center, PO Box 520,
Leesport, PA 19533-0520
deli/prepared meats.
Dietitians rated ham and deli
roast beef most favorably of the
products tested. On a 6-point scale
(where “6” was high in fat), ham
received a 3.1 rating, while deli
roast beef received a 3.0.
Although luncheon meat received
a significantly higher score (5.0)
on the fat content scale than ham
or deli roast beef, it was lower
than the ratings dietitians gave hot
dogs, bacon and sausage.
• Almost one-half of dietitians
rated deli roast beef and ham to be
significantly more acceptable as
part of a balanced diet than lunc
heon meats, hot dogs, bacon and
sausage.
• Eighty-seven percent of
respondents said they made client
recommendations about specific
kinds or types of processed meats.
• The most common types of
specific recommendations to con
sumers about processed meats
involved low-fat content (59 per
cent made such recommenda
tions) and low salt or sodium con
tent (30 percent). The only other
recommendations given by more
than 10 percent of respondents
were to read labels for nutritional
information (17 percent) and to
watch the quantity of processed
meats consumed (11 percent).
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