Harvest is under way. The air is filled with the aroma of ripened grain; dust from the combines flows in streaks across the landscape; cool, crisp air flows over our cheeks; and the chirping of crickets is everywhere.
In our area, this is a year for crickets. Last year it was grasshoppers. I’d pick crickets any day. They don’t devour plants and seem to do no harm. They just don’t look good crawling all over our houses, garages and gardens. I tell my family I’d much rather have a live cricket in the house than a squished one. The stains are hard to get out of the carpet. The best remedy seems to be the vacuum.
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We have black crickets, clear crickets, large crickets and small crickets. Our grandson’s pet lizard, Lilo, eats only live, clear ones. These days there is no need to go to the pet store to buy Lilo crickets. I’d just rather not be the one to watch Lilo having dinner.
Candied fruit from zucchini
Last fall we had a request for making candied fruit from zucchini. Thanks to several readers who sent recipes. You might want to use up the last of the zucchini in this way and have your own glazed fruit for fruit loaves, Christmas baking or for serving on ice cream.
8 cups zucchini, cubed into 2 L
small pieces
11/2 cups vinegar 375 mL
3 cups sugar 750 mL
3 tbsp. lemon juice 45 mL
Koolaid (1 pkg of cherry, orange, lemon and lime or red, green and yellow food colouring)
DAY 1
Peel zucchini, remove seeds and soft centre. Cut into small pieces. Add vinegar and enough water to cover. Let stand overnight in refrigerator.
DAY 2
Drain, rinse well and drain again. Place in heavy saucepan with sugar. Use 3/4 cup /175 mL sugar for each one cup/250 mL of zucchini. Add lemon juice. Boil 15 minutes. Cool and refrigerate.
DAY 3
Bring to boil for 10 minutes. Cool and refrigerate.
DAY 4
Boil for 10 minutes. While still hot, drain well and save syrup. Let fruit get cold, then divide into four bowls. Add a Koolaid to each bowl or use red, green and yellow food colouring (can leave one bowluncoloured).
When you colour each one, cover and put in refrigerator for a couple of days. Drain off excess liquid and mix all colours together. Either freeze the fruit in bags or pack into small jars, cover with the retained syrup and refrigerate, draining off syrup when ready to use for baking.
Zucchini recipe to share
Dear TEAM: This pudding is one of myfamily’s favourites, so I thought other folks would like to have it. I really like your page. It’s the first to be looked at. Sincerely yours. – M.P., Sherwood Park, Alta.
Zucchini and carrot pudding
Thanks M.P. for your recipe. It is very good.
3/4 cup raisins 175 mL
1/4 cup orange or 60 mL
apple juice
1/2 cup butter 125 mL
3/4 cup brown sugar 175 mL
2 large eggs
3/4 cup grated zucchini 175 mL
1/2 cup grated carrot 125 mL
11/2 cups flour 375 mL
11/2 tsp. cinnamon 7 mL
1 tsp. baking powder 5 mL
1 tsp. baking soda 5 mL
Soak raisins in juice for 30 minutes. Cream butter, add sugar and beat until fluffy. Beat eggs in one at a time. Stir in zucchini and carrot. Sift together flour, spices and leavenings.
Add half the flour mixture. Stir in raisins and liquid and finally the remaining flour. Mix well.
Turn the batter into a well-greased bowl and cover with wax paper and foil. Steam 21/2 hours.
Baked potato safety
Dear TEAM: I just heard at our church supper that if you leave baked potatoes in the foil they are cooked in that they turn poisonous. Is there any truth in that? I always leave mine that way. I enjoy your page very much. Keep up the good work. – M. T., Hanley, Sask.
Dear M.T.: Yes, there is truth to the story. An advisory was released on Aug. 2, 2002 from Health Canada and the Canadian Food Inspection Agency advising consumers and restaurant and food service operators that potatoes baked in aluminum foil and kept warm or stored at room temperature may cause life-threatening botulism for those who eat them.
Potatoes may be contaminated with spores of Clostridium botulinum, a spore-forming bacterium that is widelydistributed in the environment, including soils. C. botulinum may be present on fruits and vegetables, particularly those that are in contact with the soil, such as potatoes. If the spores are ingested in this manner, they remain harmless.
However, baking the potatoes in aluminum foil and holding them wrapped at room temperature, or keeping them warm (at temperatures between 22 and 65 C), may create ideal conditions for spores, if present, to germinate, grow and produce toxin.
Symptoms of foodborne botulism include ptosis (drooping of the eyelid), dizziness, blurred or double vision, vomiting and diarrhea, dry mouth and sore throat, difficulty in swallowing, breathing and speaking, and progressive paralysis. The onset of symptoms takes approximately 12-36 hours. Botulism can be fatal.
To prevent the risk from botulism, any leftover potatoes must be unwrapped and refrigerated at 4 C as soon as possible or within one to two hours.
The proper preparation of baked potatoes should include washing potatoes thoroughly (do not use soap) before wrapping them in foil. Immediately serve and eat baked potatoes.
Other methods of preparing potatoes are not associated with a similar health risk for consumers, because the conditions for the C. botulinum spores germination and toxin production are not present. As a good practice, any leftover potatoes must be refrigerated regardless of how they were cooked.
For more information, visit the CFIA website at: www.inspection.gc.ca.
Pickle recipe request
Dear TEAM: I am looking for a cucumber pickle recipe using cinnamon hearts. I know there is such a recipe around because I have tasted them. My niece went on the internet but was unsuccessful. These pickles are crisp and delicious. If you can’t help me maybe some readers have such a recipe. I enjoy your column and your recipes. Thank you. – M.O., Benito, Man.
Dear M.O.: I also have not been able tolocate this recipe. Would any of our readers have it?
Refrigerator coleslaw recipes
M.T. of Hanley, Sask., is looking for a good cabbage salad recipe that you keep in the fridge. I have this recipe.
Fourteen day coleslaw
Shred one cabbage, one medium carrot half a spanish onion, one or two greenpeppers (optional). Mix together in a large bowl.
Dressing:
11/2 cups vinegar 375 mL
1/2 cup water 125 mL
11/4 cups sugar 300 mL
1 tsp. celery seed 5 mL
11/2 tsp. mustard seed 7 mL
1/2 tsp. turmeric 2 mL
11/2 tsp. salt 7 mL
Bring to a boil. Cool and then pour over the cabbage mixture.
Store in the refrigerator for 12-24 hours before using. Keeps well.
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondethis newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
