August 29, 1985 - Preserve Food and TraditionPage 14A The Suffolk Times August 29, 1985
Preserve Food and Tradition
By PAUL STOUTENBURGH
How did you like the rain we had Sun-
day? My rain gauge showed five inches -
plus, and how we needed it! Seemed like
the lawn turned green overnight. It is
so much nicer than that parched dry
look of late summer. It came at the right
time when berries, fruit and potatoes
are swelling with their final growth.
The trouble is that everything this
time of the year seems to come in all at
once: raspberries, peaches, apples,
pears, grapes, tomatoes, onions, etc. All
have to be pulled, picked or peeled and
must be taken care of in one way or
another. Our counter is lined with the
spoils of the garden and orchard. What
we can't eat fresh, will be frozen or
canned for later use. It is a busy time
in the kitchen.
Some of my favorite things are jams
and jellies that Barbara puts up each
year. A good friend of mine thinks
raspberry jam is the best, and I tend to
agree -- except when the aroma of beach
plums or elderberries catches my nose;
then it is those that I cast my vote for.
Then there is the combination of peach
and raspberry. It's terrific.
We've had such a good year in fruit
that I actually have a surplus of
raspberries which is going into a special
after - dinner drink. You know the kind
-- three or four quarts of raspberries,
sugar to sweeten them and then a whole
lot of that extra ingredient that makes
it special. Let it stand for two or three
months, strain it through a cloth bag --
but don't squeeze it too tight -- and then
sample. (Not too many samples!) The
reason I say not to oversqueeze the
raspberries is that you put the wet pulp
from the bag away in the refrigerator
and use this tantalizing tidbit over ice
Focus on
Nature
cream or pound cake. Now there's a dish
fit for a king or queen.
Cooking and Preserving
It's a shame our younger generation
is not learning the old ways of cooking
and preserving. What with today's TV
dinners and the wide assortment of
"pop -ins" for your microwave, there's
little incentive to do it yourself. Bar-
bara gets a kick out of putting things
up and swapping recipes with folks.
One old standby we like in particular
is Yugoslavian pickles. The recipe is
still on the piece of scrap paper Barbara
jotted it down on late one night 15 years
ago when we had an oversupply of
cucumbers. It's so easy and the results
are so -o -o good.
All it takes is a gallon jug filled with
cucumbers, four heads of dill, two teas-
poons of peppercorns and four pieces of
garlic put between the rows. Then over
all pour 11 /2 quarts of water, one pint
of vinegar and a short half -cup of salt
boiled till the salt dissolves. On top lay
• piece of rye bread and cover jar with
• piece of old sheet held on with a rubber
band. Take the whole thing and set it
out in the sun for three days and you've
got real snappy pickles ready to eat.
My only complaint is that they are
best eaten right away. Keep them in
the fridge while using them. I'd like to
be able to make them in three days and
put them up to keep for a long time.
We've done that, but they just don't
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Photo by Paul Stoutenburgh
TIME TO PRESERVE - -As summer winds down, the harvest from field
and orchard takes place. Home canning and freezing will be doubly
appreciated when the winter winds blow.
seem to taste the same. I guess that's
why I like certain apples, potatoes and
squash. They keep so well.
Honey Good Keeper
Honey is another one of the great
keepers. We have two - year -olds honey
that is as good as the day we bottled it.
Sure, sometimes it will crystalize when
it gets too cold. But then all you have
to do to bring it back to its liquid state
is warm it up in a pan of hot water.
There is something in the honey that
preserves it, for the bees need to feed
on it throughout the cold and blustery
winter months. Lo and behold, the
beekeeper who takes too much honey
from his bees will find that they starve.
Most of today's modern ways have for-
gotten about preparing for the winter
ahead. And unlike the thrifty little
squirrel who buries his nut supply for
the winter, we rely on the grocery store.
What a tragedy it would be in this coun-
try if our food supply were shut off.
Sure, most of us could hang on for a
week or two; but how many could go on
for months and months through the cold
Return
(continued on page 17A)
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August 29, 1985
Let's Look Back...
(continued from previous page)
tell a joke that his son could not take
his girl to hear.
Lightner Signs Screen Contract:
Fred Lightner, stage and radio star, is
now making a serious bid for recogni-
tion as a screen comedian. He has
signed a contract to make a series of
short screen comedies for Fox Educa-
tional Pictures and is now engaged in
making the first of the series at the Fox
Studios in Brooklyn. Lightner has long
been one of the leading vaudeville stars
in the country and has played every im-
portant theater in the country. He
makes his home in Greenport where he
was born and brought up.
25 Years Ago
August 26, 1960
County to Buy Second Dredge:
The Board of Supervisors, at its regular
semi - monthly meeting at the County
Center, Riverhead, on Monday, voted
to buy a second hydraulic dredge, two
deck scows, a tug boat and other inci-
dental equipment at a cost not to exceed
$675,000.
County Commissioner of Public
Works Hermon F. Bishop is authorized
by the resolution adopted by the Board
to advertise for bids on the purchase of
the dredge and equipment, the cost of
which will be financed by the issuance
of a capital note for $35,000 and serial
bonds in the amount of $640,000.
The need for another dredge has been
apparent. The first dredge and inciden-
tal equipment were purchased by the
county a number of years ago at a cost
of approximately $550,000 and it has
been kept busy dredging waterways on
the north and south shores of the
county.
The Suffolk Times
Trace Your Roots
RIVERHEAD - -A seven- session
course entitled "Family History Re-
search in the United States" will be of-
fered by the Suffolk County Historical
Society beginning Saturday, Sept. 21.
Sessions will be held at the society's
museum at 300 W. Main St. on Sept.
21, 28, Oct. 12, 26, Nov. 2, 9 and 23,
and will be taught by genealogist Ar-
thur Sniffin.
Two weekday field trips -- to the
county Surrogate Court and the county
clerk's office in Riverhead; and to the
Regional Federal Archives and Records
Center in Bayohne, N.J., are planned.
Tuition is $95 for society members and
$110 for non- members. Enrollment will
be limited to 20 people, and advance
registration is required.
Focus...
(continued from page 14A)
winter! No longer do many families put
up and store for the year ahead.
Even though we live in potato coun-
try, few of us keep a plentiful supply of
potatoes on hand. What a shame -- one
of the best vegetables known to man
and so easily accessible. Our country
was built on potatoes as a staple food
on the dinner table and often as hash
browns on the breakfast table.
Our good farmers are going through
difficult times right now and few can
remember when the price was so low.
We have been persuaded to eat more
and more "other foods." We have been
led off the path ofbasics and into a world
of higher -cost foods, many of which are
less nutritious than potatoes. So when
you see the season's harvest at our road-
side stands, think twice about winter
and some of the "keepers" that will tide
you over. They are good for you, and if
chosen right, will keep till ready to use.
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Page 17A
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