Pysanky Eggs
(Continued from Page B 2)
they are in liquid form in wide
mouthed jars they can be saved
until the next year. She recom
mends adding l A tablespoon of
vinegar to rejuvenate the dye
when it is brought out for its sec
ond season.
Mastering the kiska goes a
long way toward a beautlhil Py
sanky egg, according to Swisher.
“I stress the fact that 75 per
cent of doing these egs is using
the kiska learning how to con
trol it, heating the wax, and ap
plying it to the egg,” she said. Al-
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though electric kiskas are
available, Swisher prefers the
older, candle-warmed model.
Swisher creates the eggs only
during the Easter season.
Colors also have meaning as in
the following:
• Yellow: light.
• Red: sun, happiness, hope,
and passion.
• Orange: everlasting sun.
• Light green: breaking of
shacklesid freedom from bond
age, also spring, new growth, and
hope.
• Purple: faith, patience, trust,
and fasting.
• Brick: symbol of mother
earth bringing forth her bounty.
• Royal blue: royal color, high
er life and trust.
• Black: eternity, darkest time
before dawn.
• Light blue: signifies the sky
with its lifgjving air and good
health.
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Are you having trouble finding
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Here are a few tips to help you
decide what vegetables can fill
the menu for your family and
help your snacking younger chil
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The popularity of pre-cut vege
tables packaged in plastic bags is
definitely on the rise. Cost not
withstanding, they are very ap
pealing to busy, health-conscious
shoppers who’d like to eat more
fresh fruits and vegetables but
have less and less time to prepare
them.
Don’t be mislead into thinking
that ready-to-cook (or eat) vege
tables are nutritionally superior.
They should
be thought of
in the same
category as
frozen and
canned prod
ucts. All such
processed
foods, from a
practical
standpoint,
are equally
good for you,
according to a
study report
ed by the In
stitute of
Food Tech
nologists. By
the time you
stick the
product in
your mouth,
the nutrient
content is
about the
same regard
less of wheth
er it was
fresh, frozen,
or canned, be
cause in the
end, all of
these require
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Lancaster Farming, Saturday, March 30, 2002-B3
Remember-pre-cut vegetables
packaged in plastic bags are a
“processed” food. First the vege
tables are cut, then typically
washed in a chlorine solution to
kill harmful bacteria, and rinsed
in plain water. They’re placed in
plastic bags that use a technology
called “modified atmosphere
packaging” to slow down nutri
ent loss and spoilage. How this
works is that the plastic films
used in the packages determine
the amount of oxygen and carbon
dioxide that can move in and out
of the bag. Controlling this “res
piration” (a natural occurrence
that continues even after vege
tables have been harvested)
maintains nutrient quality signifi
cantly longer than if the same
product sat out in the open air.
For this reason it’s important
to note the sell-by date on pre-cut
vegetable products and to use
them up promptly once the bag
has been opened. When the
“modified atmosphere” is torn,
deterioration accelerates.
Be sure the store displays
bagged products in refrigerated
cases, similar to those used for
chilled orange juice, and keep
them cold at home as well, as
cold temperature is critical to
product quality.
The important thing to re
member is eat five servings of
fruits and vegetables daily, but it
doesn’t mean you have to eat
garden fresh produce every day.
Count With Your Child
When you go on spring walks, look carefully at
things along the way. Stop and count:
• Worms on the sidewalk.
• Ants on the ground. wD
• Flowers in the gardens. jfS^^
• Clouds in the sky.
• Dandelions in the grass.
• Birds in the trees.
different amounts of further pro
cessing. With the canned peas for
example, they need only be barely
heated, while frozen peas require
a bit more.
Fresh peas, however, must be
shelled, rinsed, and cooked con
siderably longer. So at some point
along the line, all three “ver
sions” have been subjected to
about the same amount of heat to
make them edible.
In addition, commercial pro
cessors typically pick right from
the field and preserve the vege
tables within hours, allowing less
nutrient loss than occurs in that
head of broccoli that’s been
trucked across the country, left to
sit in the store for a day or two,
taken home, stored even longer,
and then overcooked.