Consuming Thoughts by Fay Strickler a enn State Extension Home Economist For Berks Co. There was a time when it was possible to tell the season by the menu...such as apple pie in the fall, strawberry shortcake in June, and fryer chicken in the spring. Nowa days, the miracles of farm produc tion. processing, packaging, and super-fast transportation have all but erased seasons as far as foods are concerned. Foods still have seasons of hea viest supply even though they might be available most of the year. Now is the season for aspara gus. artichokes, various kinds of greens, rhubarb and pineapple. These seasonal products are all at or near peak supply this month, but consumers need to take advan tage of asparagus now because its season is very short. California asparagus production arrives on the market first followed by New Jersey in late April and early May. About one-third of the yearly crop is sold in April. Rain and stormy weather have hampered growth and harvesting in many California producing areas. As a result quality and prices are variable and you’ll see prices will fall as shipments KEN CLUGSTON (717) 665-6775 CRAFT-BILT CONSTRUCTION INC. FARM-HOME BUILDING 1242 Breneman Road MANHEIM, PA 17545 PH: (717) 665-4372 BUILDING & REMODELING FOR— DAIRY RESIDENTIAL SWINE POLE BUILDINGS BEEF STORAGE in PA Mid Snrroimi David N. Groff RO 3 Lewisburg, PA (717)568-1420 Hunt Grain Roasting 3040 Pannt Qrova Rd. Roait-M-Matic Lincoln Untv., PA 19352 Grain Roasting (Chastar Co.) Sales-Servlce (610) 869-8834 Custom Work Roast Cool UnHAvtHabla increase. Also look for locally grown asparagus. You’ll want to lode for top qual ity asparagus which has firm, brittle, bright green stalks and tightly-closed, well-formed heads that are purplish-green in color. If the tips or heads are feathered, the asparagus is past its prime. Thick stalks will be more tender than thin, spindly ones. April brings peaking supplies of fresh pineapples. Flavor as well as color will be different for pineap ples from different countries. Mexico and Puerto Rico are the principle sources for our pineap ple, although a few from Hawaii find their way to eastern markets. Depending on variety, pineap ples vary in color from red to green to yellow. They will change color at room temperature. Select one with a rich, sweet fra grant aroma. If the temperature is too low the fragrance may be hard to detect. You might try thumping the fruit If the pineapple sounds States Schnupp’i Grain Reacting. Inc. RD 6 Lebanon, PA 1 -800-452-4004 717-865-6611 s NEED YOUR B FARM BUILDINGS PAINTED? Let us give you a price! Write: Daniel’s Painting 637-A Georgetown Rd. Ronks, PA 17572 (or leave message) mam (717) 687-8262 * Spray on and Brush a in Painting e hollow it is immature. So choose one with the dullest thud. Color is not an accurate guide to selecting, neither is pulling a crown leaf and thumping takes a lot of practice, so your best bet is to let your nose guide you. Artichokes the gourmet’s delight from the central coast of California is easy to cook, fiin to eat and delicious! Artichokes are a go-anywhere, ‘ be-anything food, from a simple snack to an elegant entree. When to buy: you’ll find arti» chokes in most markets year round. The peak season is in the spring March, April and May. November through February it’s winter kissed time artichokes touched by frost and colored bronze to brown on the outer leaves. These are premier arti chokes tender and tasty. How to buy; choose artichokes that are heavy for their size, com pact and firm in the winter and spring; somewhat flared and coni cal in the summer and fall. Arti chokes come in sizes baby to jum bo and all are mature. Any size may be boiled or steamed. Small artichokes are better for sauteing, stews, marinating and casseroles. Medium sizes are great for salads and snacks...the largest for stuffing and main dishes. Cottage Industry generations,” LaVeme explains. “And, we also think of them as works of art.” A German lady with two-year old twins is one of her fastest knit ters. “She sits on a high stool in the middle of the twins’ playroom where she can keep an eye on them,” LaVeme said. Another lady in her 70s can turn out several sweaters a month. Last year, more than 500 pounds of wool was used by the Knit-Design Studio. All of it came from sheep raised in the Danville area. “Some of the local fanners are willing to trade their wool for knitted wool socks for the family,” LaVeme said. The wool is also washed, card ed, and spun into yam locally. Orders are by word of mouth or through an ad placed in Yankee Magazine. LaVeme is presently looking for other outlets for mar keting and will have a mail-order brochure ready by fall. 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Hubs & Spindles These Carts Are Designed For Manure Spreaders And Frozen Ground Auto-Turn Forecart w/out Springs Cart With Brakes s69s°° Cart Without Brakas s47o°° BARTVILLE WELDING SHOP I Mi \iilik K.l ( lin,li,;n,i |’\ I ’-.(I 1 ) ul li.nl\ilK I Lancaster Farming, Saturday, April 22, 1995-817 (Continued from Page B 14) some of her own knitting and has several weaving and knitting ma chines in the large sunny room she uses for her studio. Prior to setting up her own business, she traveled about New England demonstrat ing knitting machines for the White Company. When she isn’t overseeing her home knitters, LaVeme is leach ing a knitting class at nearby Bucknell University. “You can’t imagine the satisfaction I get from leaching students to knit,” she beams. “It is such a delight to see the expression on the face of someone who has just completed her first handmade sweater.” LaVeme and her husband have three children, ages 13, 10, and 2. 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Significant historical Pennsylvania newspapers