TOMATOES IN YOUR GARDEN Written by Arleen M. Kaptur
Not having at least one tomato plant in your garden is like a day without sunshine. The choices are unbelievable but taste - it can’t be beat. Warm, fresh off vine, washed in cool water and sliced - whether on a hamburger, a sandwich, or in a salad, a tomato adds that “something special” to any meal. A vine-ripened tomato is not only good-tasting, but to see these red globes on a plant that you started from seed or from a tiny purchased plant, is satisfying all by itself. There is an on-going debate between gardeners as whether to stake or not to, whether to prune or not to, or to let nature decide. Regardless of where you stand on these issues, you will product tomatoes. Staking has advantage of using less space, it is easier to pick your harvest, and fruit will be much cleaner and have a lot less bruises. Your choice - either way they are well-worth time and effort. If you buy your plants, don’t choose one with fruit already on it. You might think that this will bring you to harvest that much faster. The truth is that an older plant will be “shocked” a lot more than a younger plantling when they are transplanted in your garden. In choosing your plant, let your excitement get better of you. There are literally thousands of varieties, shapes, and colors. Try new ones, or keep to old stand-bys. Experiment and you might be delightfully surprised. A tomato is basically a very simple plant to grow. It does not need a lot of attention and seems to get along by itself when left alone for periods.
| | GOLDEN TREASURES Written by Arleen M. Kaptur
Certain foods evoke pleasant, comforting memories. Ah, joy of watching golden yellow pats of rich, dairy butter melted and oozing down corn on cob. Each ear totally drenched with this liquid treasure, and taste - well, let’s face it, fresh ears of corn were made by God so that we can enjoy sensual pleasure of sight, smell and taste. Even butter melting in a perfectly baked potato, or an impressive stack of homemade pancakes is a delight. Now these are memories made in heaven and true “comfort” food. Even butter melted on a mound of mashed potatoes can take your breath away. Pure butter is a taste sensation all its own and richly deserves oohs and aahs it invokes. Flavored butter is coming into a tradition all its own. It adds dimension, change of pace, and additional interest and pleasure to any meal setting. Try some of these on anything that craves butter to make it perfect - from toast to that grilled ear of golden kernels. Garlic/parsley butter: Beat 1/2 cup firm butter in an electric mixer until it is consistency of whipped cream. Add 2 tbs. coffee cream, about 1/4 tsp. garlic powder, 1/4 tsp. salt, and 1/4 cup finely chopped fresh parsley. Not only do you get taste, but color - gentle and enticing! ********************** Zesty butter: Beat 1/2 cup firm butter in an electric mixer for about 3 mins. or until it has consistency of whipped cream. Slowly add 2 tbs. cold, coffee cream, 3 tbs. prepared horseradish, and 1/2 tsp. salt, Beat until well-blended. A bit of bite but a delight! ********************** Keep in your Freezer butters: Make these jewels when you have some spare time, scoop them with a small-size scoop, roll them gently, place on waxed paper, and freeze. Once frozen, they can be removed and stacked in plastic containers. Remove them about 20 mins. before serving. You will always have some “taste sensations” stashed away to surprise and delight unexpected guests.
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