I’ve been getting the shovel out and moving perennials. When we started our yard six years ago, I imagined that once a newly purchased plant was set in the ground, that would be that. I would be able to just sit back and watch it grow, imagining it to soon look like the picture in the seed catalogue or magazine. For some plants that is true, at least for a few years, but for others, not so.
There are the perennials that spread all over the place. Out comes the shovel to remove some of them, which usually isn’t easy. You don’t want to hurt neighbouring plants in the process.
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Each year a few do not make it through the winter, so out comes the shovel to replant.
Probably because the original plan wasn’t thought through carefully, some do not look good where they are. Maybe the colour clashes with an adjacent plant or it is too small and can’t be seen because neighbouring plants grew bigger. Or it is the one that grew taller than you expected and isn’t in proportion to other plants growing in the area. Once again the shovel comes out to move it from the back of the garden to the front, or vice versa. Sometimes it is hard to find the right spot, and in a few days it gets moved again.
The good thing about all this is that the garden picture is always changing. Each year is different because of how the plant or the gardener has performed. Variety is the spice of life. There is also the advantage of all that fresh air and shoveling exercise, good for the mind and body, I hope.
A sugar substitute
Dear TEAM: How come you use sugar when it hinders health? Have you tried to substitute sugar with stevia? There are liquid and powdered forms derived from a root and more healthful. Even diabetics can use stevia. – M.K., Saskatoon, Sask.
Dear M.K.: I don’t know what you have heard about sugar being unhealthy. It is a natural substance in fruits and vegetables. Just as sucrose (sugar) plays an essential role in the growth of plants, sucrose and other sugars are important sources of energy in our diet. We depend on them to grow, to be active and to think.
The sugar we buy comes from the sugar cane or sugar beet plants. They have a sugar rich juice that makes them a good source for commercial purposes.
Because sugar makes food taste good, we may consume too much, reducing our appetite for other food and perhaps adding too many calories to our diet. Moderation is the key.
For people who cannot consume sugar, artificial sweeteners can be substituted. Stevia is one of several artificial sweeteners, however, it is not recommended by Health Canada. The department says the data relating to the safety of stevia is limited and the Bureau of Chemical Safety has not been able to assess it as a food additive. Therefore, the department has not approved the addition of this substance in food to be sold retail.
Health Canada said food additives, including artificial sweeteners, must comply with the restrictions described in the Canadian Food and Drug Regulations. They must undergo rigorous pre-market assessment by government scientists, with the focus being safety. Toxicological studies are considered, as well as any relevant microbiological and nutritional aspects of the proposed food additive.
Further, it must be shown that the food additive is of suitable food grade quality and, when used in accordance with the regulations, that it will not pose a health hazard.
For further information on food additives, including artificial sweeteners, visit the Health Canada website at www.hc-sc.gc.ca/fn-an/securit/addit/index_e.html.
Apple juice leftovers
A reader, T.G. of Elrose, Sask., makes juice from the apples on his trees. He wonders when apples are cooked and the juice collected for drinking, how much of the apple nutrients will be in the juice and how much will be destroyed. Will the process be worth his effort?
Apples are a good source of potassium and soluble fibre, plus some phytochemicals (quercetin) but they are not high in vitamins of any type. That might surprise us as the old saying “an apple a day will keep the doctor away” might suggest it is packed with vitamins and other nutrients. Unlike many other fruits, apples have little vitamin C, which is why the Canadian government adds vitamin C to apple juice.
If there are cooking losses, some is due to leaching from the food and will be in the juice.
However, some is also chemical breakdown from the cooking, so drinking the juice isn’t going to replace all the losses. To minimize loss when cooking, it is best to lightly cook or steam.
Atco recipes
I have been trying out some of the recipes in Atco’s new Hall of Flame cookbook. We enjoyed this potato dish.
Aegean potatoes
1 tablespoon fresh 15 mL
lemon juice
1 teaspoon red wine 5 mL
vinegar
1 teaspoon Dijon 5 mL
mustard
1 teaspoon paprika 5 mL
1/4 teaspoon rosemary, 1 mL
crumbled
1/4 teaspoon salt 1 mL
1 clove garlic, crushed
1/4 cup oil 60 mL
6 cups halved small 1.5 L
potatoes
To prepare marinade, whisk together first seven ingredients (lemon juice through garlic) in a large bowl until combined. Gradually whisk in oil until blended; set aside.
In a saucepan, cook potatoes for three minutes; drain and cool slightly. Add potatoes to marinade and stir gently. Let stand for 30 minutes.
Remove potatoes from marinade; discard marinade. Grill potatoes in a grill wok or on a grill topper over medium heat on the barbecue, stirring occasionally, for 25-30 minutes or until potatoes are browned and tender. Serves four to six.
Burger without bun
The Beef Information Centre has the following idea for serving a burger. Nestle a hot juicy burger on a bed of greens dressed with a low fat vinaigrette. Arrange around or on the burger the tomato wedges, crumbled blue cheese and sliced red onion. To make croutons, toast a sesame bun on the grill and cut
into wedges and add to the plate.
For recipes and information on beef nutrition visit www.beefinfo.org/leanbeef.
Handle food properly
We need to take extra precautions when cooking outside at picnics, barbecues and on camping trips. During these activities, the risk of illness related to E. coli, commonly known as hamburger disease, and Salmonella bacteria increases.
To minimize the risk of food poisoning, the Alberta government provides the following guidelines.
- Wash hands before handling food and after handling raw meats.
- Thaw raw meats on a plate on the lowest shelf of the refrigerator.
- Keep raw meats separate from other food.
* Cook hamburger and chicken to an internal temperature of 165 F
- Cook hamburger and chicken to an internal temperature of 165 F
(74 C), or until the inside of the meat is no longer pink and juices run clear.
- Use hot, soapy water to clean counters and utensils.
- As an added precaution, use one teaspoon (five mL) of household bleach to four cups (one L) water to wipe up preparation areas.
- Never partially cook meats and then finish cooking them later.
- Avoid cross contamination. Use a clean plate for cooked meats.
- Do not reuse marinade after it has had contact with raw meat unless boiled separately before reuse.
For more information, check your local health region’s public health office.
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.
