Twenty people made 200 pies in about four hours for our local fundraiser. A few hours later, the fresh, uncooked pies were all picked up and whisked away to ovens and freezers.
There was quite a bit of work done in advance. Saskatoons were picked at a U-pick farm, rhubarb was gathered from several yards, cut up and frozen, and apples and other supplies collected. The church basement had tables set up for peeling apples, mixing and rolling the dough and filling pies. The carpeted floor was covered with old sheets to help with the cleanup.
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Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them
It was a fun venture, with many people working together. We learned from this
first-time venture and will make a few minor changes next time, but overall we were pleased with the event.
Refrigerate or not?
* Bread: Bread will last longer in the refrigerator, but tends to loose its soft texture. Place on the counter for use in a day or two or in the freezer for longer storage. Bread and buns tend to freezer burn, so use them quickly. Some health breads on the market require refrigeration to inhibit mould, but these will be clearly labelled.
* Tomatoes: Refrigeration is the enemy of the tomato as it nullifies flavour and turns the flesh mealy. The cold hinders development of Z-3 hexenel, which gives tomatoes their scent and taste. Store fresh ripe tomatoes in a cool, dark place, stem-side down, and use within a few days. If you must refrigerate a tomato, take it out about an hour before using to let it return to room temperature to revive any lurking Z-3.
* Cucumber: The ideal temperature for cucumber storage is 50 F (10 C). The vegetable crisper of your refrigerator may be the best place because it should be warmer than the rest of the fridge. Temperatures below 50 F (10 C) will accelerate decay.
Bread machine part wanted
Dear TEAM: I bought a Kitchenetics “The Gourmet Champ” K-ll bread machine but broke the drive shaft. I have had no luck in finding parts for the Kitchenette line of bread machines. It is a wonderful machine for baking bread. If you could give me any assistance in finding a company that carries parts, I would be very grateful. – G. J. Kitscoty, Alta.
Dear G.J.: It seems small appliance fix-it stores are few and far between.
If any of our readers can help find this bread machine part, please let us know. A friend said she had luck finding a similar part by buying the same machine at Value Village thrift store. If you are lucky, one might show up at a garage sale.
Storing produce
Fall is here and it is almost time to gather everything from our gardens. The last ones to be harvested are what we store away to use over the fall and winter months.
Hort-Hints III, a book published by the extension division of the University of Saskatchewan, offers the following advice for preparing vegetables for storage.
Pumpkins and winter squash: These vegetables must be mature and have a hard rind for storage. Store in a cool room 10 C (50 F), with low humidity and dry conditions.
Ripening pumpkins: Sunlight, warmth and time are needed to ripen them up.
Remove the pumpkin from the patch and wash off the dirt. Place on a warm sunny deck or patio. Turn the greenest side of the pumpkin toward the sun. Rotate the pumpkin from time to time to allow the sun to reach the greener parts of the pumpkin.
If left outdoors, bring them in at night to keep the pumpkins’ temperature warmer.
They can also be brought inside. Leave them at room temperature, with good air circulation to minimize the chance of mould and rotting.
Onions: Onions like cold, dry storage. Dig them before a heavy frost and dry them very thoroughly. Hang them in a shed or garage or lay them outside on hot windy days. Commercial growers dig and top the onions, then blow hot, dry air through them to make sure they dry quickly and completely. Once dry, store the onions at 1 C (34 F) under dry conditions.
Potatoes: Before putting potatoes in storage, store them for about two weeks at 13 C (55F), under moist conditions.
Potatoes must be stored in the dark, because a small amount of light can cause them to become bitter.
After two weeks at cool temperatures, they are ready to store in the dark at a colder temperature, 2.5 C to 4.5 C (36.5 to 40 F) and under high humidity. Warmer temperatures allow the tubers to sprout and low humidity causes dehydration. Cold temperatures will cause potatoes to convert starch into sugar,
resulting in a sweet-tasting potato.
Turnips, carrots, parsnips and beets: They require near freezing temperatures between 0 and 2.5 C (32 – 36.5 F) and high humidity. They like it cold and damp.
If you store potatoes and root vegetables together, place the potatoes on a shelf, where the temperatures will be a few degrees warmer, and put the root vegetables on the floor, where the temperature will be colder.
Staying sharp
We all hope to stay sharp as we age. A recent study in the United States, involving 2,500 people in their 70s, found ways that we can increase our chances. Most studies have focused on seniors who have lost some
cognitive ability. This study did the opposite and studied well functioning seniors.
After an eight-year period, researchers found that 30 percent had no change or improved. About half showed normal mild age-related declines and 16 percent had major cognitive decline.
The study, listed in the University of California, Berkeley Wellness Letter, found how moderate exercise, no smoking, a high-school education, working or volunteering and living with someone can improve your sharpness.
While it is just one study, it did discover
behaviours we can change to guard against or slow the onset of dementia. Maybe writing this column will help my forgetfulness.
Farm and Home Safety Contest
A
farm is a dangerous place to live and work and there are always things
that can be done to make a home safer. What have you done to make your
farm or home safer? We would like to hear from you. Send us your
innovative ideas or a story about how your safety precautions made a
difference.
Please send them to TEAM Resources at
The Western Producer,
Box
2500, Saskatoon, Sask., S7K 2C4 or team@producer.com by Oct. 15. We
will review them and present prizes for the best safety idea or steps
taken.
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.
