| «Gar dening TheReview Wednesday, September 25,1991 — A17

‘Himself’ gone, harvest fills hours 4

You wouldn’t believe the confu-
sion in this spare bedroom! ““Him-
self” is leaving tomorrow for Eng-
land, (where most of his relatives
still live); leaving me at home to
mind the tomatoes and Shadow.
(the dog). In this room he has been
accumulating all the things he
feels are essential to a successful
visit and at the moment it looks
dike a jumble sale.

Besides all the clothes he has a

we have grown this year.

Some of the ones called “Deli-
cata”’ have already been harvested
and are sitting on a bench where
they get sun almost all day. The

talk to you about. Be very careful
not to break off squash stems
when picking them.

If this happens, that squash
won't store well and should be
used first. The next step is to wash
off each squash with a mixture of

find...perhaps a shelf over*the
stove? On top of a cupboard in a
warm room? Leave them there for
about ten days...this is called “cur-
ing” and greatly enhances squash

‘I shall miss him

badly, of course,

but there are so many things still fo
be done, especially this year when
everything is so late, that | am
bound to be busy’

others, those called “Sweet Meat”
still have green leaves, (slightly
mildewed, but not yet fatally) plus
some “Butternuts”, are not quite
ready yet for picking. Of course if
it begins to rain we shall have to
harvest them and bring them
inside tO cure.

This is really what I wanted to

flavor! Store squashes in a rela-
tively warm, dry area...we use the
top of the cupboard in the utility
room.

I wonder if any of you would be
interested in our variation of ratat-
ouille, which I make in a huge
batch and freeze in quantities suit-
able for family gatherings. Every-

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one seems to enjoy it...all the
adults, at least.

You will need eggplant, zuc-
chini, tomatoes, onions, carrots,
tumips, garlic, peppers (green or
red, or both) and Gf you enjoy
them) celery and parsnips. The
quantities don’t seem terribly
important. I use whatever we have
on hand.

This year, because I grew eggpl-
ant, we will start with either one

adding more oil if necessary. Add
these to the cooking pot. Cook
separately the thinly sliced carrots,
turnip, chunks of parsnip and
celery, adding them when only
partly cooked.

Finally, add the cut-up tomatoes
which will make a tomato broth to
cook all the other vegetables in.

To this concoction add 1 tea-
spoon sugar, one of salt, a half
teaspoon of pepper, a quarter cup
of fresh parsley and a quarter
teaspoon of both basil and thyme.
Stir this gently, and cook for ten to
fifteen minutes, before cooling and
freezing.

The vegetables won’t be fully
cooked, but will complete their
cooking when thawed and put in
the oven to bake or put on the stove
to stew. This is really delectable
even if it is a lot of work.

Next week I'd like to tell you
about drying flowers in the micro-
wave.

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number of gifts for family and large one, or several small ones, ; x0 @
friends, including a number of cutting them up in cubes about an W
slices of home-smoked salmon inch square (don’t peel them), or E her e do your

@ Which should travel perfectly, if in slices an inch wide. Do the j
Cre goes according to same with the zucchini. Chop the Y Entertainment
plan...of course, if it DOESN’T he onions in chunks, and the peppers 7)
could have a problem...a serious in half-inch wide slices. AANA. Dollars Go =
problem...decaying salmon Now peel the tomatoes — say —
(smoked or not) is heavy-duty bad twelve of them. (Scald them, and
news! then put them in cold water...but, S AAN

I shall miss him badly, of course, you already knew that!) Peel the THE ICHTON
but there are so many things still to carrots, turnip and parsnips, and OW
be done, especially this year when cut them up in fairly thin pieces, T N RESTAURAN T
oe is so late, that I am so they will cook more quickly. 6 e © 6 e Ch e C © © )
ound to be busy. He, meanwhile, Cut celery in pieces. S ecializin Unt wese

will have a wonderful time, which Now that you have all that done, p § UIsiile
will be nice for him. get out a large frying pan and put = = -
I will make ratatouille; tomato in several tablespoons of olive oil. Daily Lunch Combination $3 es) 5
juice by the gallon, harvest the In this oil gently fry, first, the Special (For One Poon) FROM 5
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the onions; pick the apples andthe | quarter cup of bleach in a large of garlic. When the onions look =
filberts; plant garlic (NOT YET) pail of water. Make sure you wash transparent but not brown, remove e EAT IN ¢ TAKE OUT e DELIVERY
and fall rye (NOT YET) plus the entire surface..this will kill them, and the peppers, to a large eCHINESE «SZECHUAN ° WESTERN
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new spuds (NOT YET); make a Promote rotting. Put the pieces of zucchini and (across from Prairie Inn on Mt. Newton X Rd.)

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& pick, and cure the many squashes warmest spot you can _ until they are lightly browned, ~

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