I think I can safely say yard work is over for this year. I seem to drag it on as long as possible, not wanting it to end.
Outside is a place I like to be, weather permitting. Working in the garden and yard can be hard work, but I tell myself it is good exercise, and one feels good for that and the fresh air when the task is over.
On the other hand, with the yard work done, there is more time for inside jobs and other activities. Our seasons give us variety. I can’t imagine what it would be like to live in a country where there are no seasons.
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Vintage power on display at Saskatchewan tractor pull
At the Ag in Motion farm show held earlier this year near Langham, Sask., a vintage tractor pull event drew pretty significant crowds of show goers, who were mostly farmers.
Kids-In-The-Garden
This is the third year for our Kids-In-The-Garden Project in Elrose, Sask. On an empty lot next to ours, we grow vegetables for the food bank and for ourselves. Since we began three years ago, the number of families taking part has grown to nine from four, with a few of the older children opting out and younger ones joining in.
The soil to begin with was not good, but is improving with our added grass clippings and garden refuse. We are always surprised at how much produce we harvest from one town lot.
This year we gave 225 kilograms of potatoes, 68 kg of carrots, 23 kg of beets and nine kg of onions to the food bank.
We also enjoyed looking at the pretty flowers, had a corn on the cob feed, and each family took home a pumpkin and a few other vegetables.
From my window I enjoy watching the garden grow rather than the weeds that were there before. If you have an empty lot in your area, you might consider such a project.
Alpine bread
Dear TEAM: My mother and I are wondering if you have a recipe for alpine bread. We have looked everywhere and can’t seem to find one. – E-mail from T.D.
Dear T.D.: A recipe entitled Alpine Bread isn’t easy to find. Any bread with whole grains, nuts or fruit could be classed as alpine bread. I found this roll recipe and made it into a bread instead of rolls.
Alpine muesli rolls
This is a recipe for a two pound(1 kg) loaf made in a bread machine but you could make by hand as well.
1¼ cups water 310 mL
¼ cup skim milk powder 60 mL
1½ teaspoon salt 7 mL
2 tablespoons liquid 30 mL
honey
1 tablespoon shortening 15 mL
or vegetable oil
2¾ cups all-purpose 675 mL
or bread flour
1 cup muesli 250 mL
1½ teaspoons bread 7 mL
machine yeast
¼ cup raisins 60 mL
¼ cup sunflower seeds, 60 mL
raw, unsalted
Measure all ingredients except raisins and sunflower seeds into a baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select dough cycle.
Add raisins and sunflower seeds at the “add ingredient” signal or gently knead into dough at end of cycle.
Remove dough to a lightly floured surface; cover with a large bowl and allow to rest for 10 to 15 minutes.
Shape into rolls. Cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume. Bake in oven preheated to 375 F (190 C) for 20 to 25 minutes.
Variations
- Toasties: Instead of shaping the dough into rolls, roll out the dough to a 12 inch (30 cm) circle. Place on a lightly greased pizza pan and cut into eight wedges. Cover and let rise and bake as for rolls. When cooled, each triangle can be sliced in half crosswise and filled with your favourite deli meat or other filling.
- Loaf: After the ingredients are placed in the baking chamber, choose the basic setting.
What is muesli?
This is usually a mixture of grain such as rolled oats, fruit, seeds and nuts. It is best to use old-fashioned muesli, not the prepackaged muesli cereals that contain extra fat and sugar, which may result in a completely different roll. I found a package of old-fashioned muesli at my grocers. It contains oats, wheat, rye, triticale, barley, date crumbles, raisins, sunflower seeds, almonds, flaxseed and walnuts. You could make your own muesli using rolled oats as a base and adding fruit such as finely chopped dates, raisins, nuts and seeds.
Sharing family traditions
Because food is often tied to our family traditions, we would like you to share with us your family’s favourite foods. You know the ones you want to have when you return to your parents’ or grandparents’ home or food your children or grandchildren request when they come for a visit. 


Send us the recipe and a brief description of the family tradition related to it.
We will be making a draw in early December from all of the entries for several prizes. Send your recipe and tradition to TEAM Resources, c/o The Western Producer, Box 2500, Saskatoon, Sask., S7K 2C4 or e-mail to team@producer.com. The deadline for entries will be Dec. 5.


Atco Blue Flame Kitchen prints two cookbooks a year and has given us a variety of these cookbooks to give away. Company’s Coming has also supplied us with several of its new craft series books that feature quilting, card making and knitting.


Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
