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Show w .REVIEW ; lakeside Review Tuesday, Apni29. 1937 SENIOR CALENDAR Herttage Senior CWiens Center, 562 S. 1000 East, 5 Clearfield, 773-706- ftl.KJ prevure clinic are the first 1 hurvJay and third 1 ucvijy at 10 a m. from 10 to IITOam. The Jot of U.xkJ TcciIi will be prevented Wednesday at IMS am. Hoy Tltompwm of Clinton will be entertaining on the plant) each Monday from 1 1 to am. 11:30 The Old Time Singer entenam eoh I ucwJay front 10.30 am. to 12:30 p.m. May ic Pay 1 tribute to Older American Month. I he center will pay tribute to lunch participant Thursday at 11:45 a.m. The blood preesure clinic I from 10 to 1 1:30 a m. on May I and the foot clime i from I to 3 p.m. There is no charge for blood pressure but there is a S 10 fee for the fint dime. The Autumn Glow Singer will entertain at 1 :45 a m. Friday. The center need an art teacher. Call Paula at the center. Mountain High student are at the center each Thursday for discussion and to help out. There will be a tribute to the Monday ceramics class on May Sat ll:4Sa.m. A tribute will be paid to the lapidary class May 6. to the needlework class on May 7 and to the Mountain High students May 8. The tribute begin at 11:43 a.m. The center will be celebrating Mothers Day with gifts and entertainment, on May 9 at 1 :45 a.m. I lealth are from screen check-u- p 8:43 to 1 :30 a.m. Appointments are needed. There will be a tribute to Roy Thompson and to the silvcrsmithing class May 12 at 1 :45 a.m. Sen. Orrin I latchs conference is in Salt Lake C'ity the same day. A tribute to Old Timers i May 13 at 1:45 a.m. and a tribute to bingo players is on May 14. The tribute to the Thursday ceramics class is May 15 and to the china painting class on May 16. The birthday party is May 19 at 11:45 a.m. Doctor appointments are on Thursday afternoons. Grocery shopping is done on Mondays at 12:30 p.m. . Bingo is played every Wednesday and Friday following lunch. Pinochle is played each Tuesday and Thursday after lunch. Volunteer drivers and Home Visitors for Meals on Wheels program are needed, one day a week from 10:45 a.m. until 1 p.m. The volunteers deliver in the North Davis area. Line dancing is on Wednesday at 12:15. Oil painting is on Tuesdays at 12:30. The Monday ceramics class is from 9:30 a.m. to 12:30 p.m. Everyone is invited to participate in line dancing on Wednesdays at 12:15 p.m. The silver smithing class is every Monday at 1 p.m. . Men and women are invited to participate. 1 1 1 John Taylor of Clearfield gets help from one of his daughters, Hali, as he harvests asparagus rn a field behind his parents' house ; daughters Bricked and Aleisha. The family loves to pick the plant that grows freely in the wld. They like asparagus in a number of dishes JHE HUNT IS ON: in Clinton. Following closely are his 1 The pickins are great i By RUTH MALAN . Siandard-Exanwie- r 1 COOKS CORNER correspondent - Picking CLINTONalong the ditch a thing of the past. It won't be long until the Taylor family can no longer maintain their tradition. John Taylor of Clearfield doesnt remember when he first and Stockton, may not get that opportunity because the open ditches are becoming scarce as subdivisions spring up in the fields. This may be the last summer they get to wander the banks looking for the vegetable, John said. The fields behind Myron and Carol Taylors home have been sold and will soon be the Taylor Estates subdivision. My kids love to go out and pick it, said John, who lived in Clinton with his wife, Paula, and their children until about three years ago, when they bought a home in Clearfield. Right now the asparagus grows along the ditch banks and belongs to whoever gets there first. You look where it was the year before. You can see the dead ones if they dont get picked. They are tall and seedy, explained John, its always in the same spot, you just know where it is,, you go from one clump to the next. The plant is also cultivated by home gardeners. The Taylors planted some last year, knowing they would not be getting it along ditch banks after this season. It takes a couple of years for it to be big enough to taste good, John said. You actually break it off under ground or it wont come up again until next year, John said, GREEN SPRING STALKS: you can tell if somebodys been an edible height. there, by the way it is picked. tasted asparagus. 2 I grew up on it. I always ate it, he said. 'I His father, Myron Taylor of Clinton, said his son probably ate the vegetable when he was a few months old. He ate it as a baby all whipped up, Myron said. ; Now John not only eats asparagus, he likes cooking with it. Although there are many recipes that have asparagus as an ingredient, John still prefers the vegetable boiled, steamed or cooked in the microwave and served with butter. I This is the time of year the fall, slim veggie is harvested. Asparagus is one of the earliest spring vegetables and its growing season doesnt last long. It sprouts as soon as the spring sunshine appears, but as soon as the weather turns hotter, the plant goes to seed. That usually happens by June. I After asparagus is picked, it will grow back within a few days gnd there is more to pick. There was once an asparagus field across the street from Johns parents home. The seeds from the plants were blown in the wind and ended up growing along John and Paulas daughters, ditch banks throughout the ClinBrickell, 7; Hali, 5 and Aleisha, ton area, according to the Tay3, were anxious to go out and lors. Many people search the ditch start picking. All of them like asbanks each spring for the plant paragus. We all like it, said Carol. I that grows wild. They even enter private property to find the green was raised on it, my husband was stuff. In fact, John has had to run raised on it and all of our kids were raised on it people off his property on occaAnd four generations got the sion. Its kind of a territorial war, asparagus from the same farm. even My John said. J John began his search for asgot it someplace in this area, paragus as a small child, when he John said. It comes up as tall as the would walk along the ditch banks tvith his mother looking for it. grass, said Carol. The stalks can be as thin as a kow the father of five carries on jhe tradition and takes his own pencil lead or as thick as the size hree young daughters out on the of a quarter, John said. The family just eats the plant Search. fresh, but years ago Carol used to His new twin sons, Preston mother to serve it creamed in a white sauce. The only time we use it in a white sauce is when there is not enough for the family. It makes it go farther, Carol said. Although John has a recipe for stir-fr- y he got from his Sally Taylor of Kays-vill- e, and a recipe for enchiladas from his neighbor Brian Chutka, he still prefers it plain. The only way to eat it is with butter and salt and pepper, John said. Some say the way to get the best nutrition and flavor from asparagus is to eat it raw right after its been picked. John doesn't eat it raw, but as a boy he used to chew on it. The raw tips may be put into a tossed salad or marinated. Asparagus is best when eaten shortly after being picked, but it may be refrigerated right after picking by storing in a jar with the asparagus bottoms standing in about an inch of water. To cook tie the asparagus together with a string so the bottoms are level. Place upright in about an inch and a half of boiling water. Cover and cook for about 12 minutes or until the spears are tender. It can be eaten plain or seasoned with butter and Parmesan cheese, or with butter and salt and pepper or with lemon juice. Its also good served with herbed lemon butter. Carol bought a gardening bulletin that has some other asparagus recipes in it. The cream of asparagus soup and baked asparagus recipes are from that bulletin, Grow the Best Asparagus, by Michael Higgins. sister-- in-law It only takes a few days for asparagus to grow to bottle or freeze it. John remembers that back in high school his friends would get jobs picking asparagus on farms. The Taylors sometimes have to buy the vegetable in the grocery store, but claim its not as good. Its the fresh kind the family would eat after their most recent asparagus hunt. As the three girls ran ahead of their father along the ditch banks they discovered some asparagus growing. The children's job is to hunt for the plants and let Dad do the picking. By cutting just under the soil, the plant will regenerate and more asparagus grows from the same plant within just a few days. They can often pick asparagus from the same plant three times a week. Watch where you walk, John called to the blonde-heade- d girls. Look around in the grass, thats where they hide. We come out about every two days, John said as he took out his pocketknife and cut the spears off. Wow! We can eat it tonight, Brickell said. The short ones are the most tender, he said. I sometimes get lazy and microwave it, but it's not as good as when it's steamed or boiled, John said. He also learned from his Herbed Lemon Butter 14 cup butter 12 tablespoons 1 1 seeds 1 12 lemon juice tablespoons sesame tablespoon fresh parsley, minced 1 tablespoon fresh basil or marjoram Melt the butter and stir in the other ingredients. Serve with one See COOKIO Autumn Glow Senior Citizens Center, 81 E. Center Street, Kaysville, 544-123- 5 The center will be highlighting the photography talent of Virginia Jacksch during May. And May is Older Americans Month. The center will be paying tribute to volunteers at the center. The Social Security contest begins Thursday. g There will be a on Friday. Cinco de Mayo is May 5 with Mexican food and entertainment. The creative writing class meets at 1:30 p.m. following the celebration. And the Alzheimer Support group meets at 3 p.m. There will be a Successful Age Discussion (SAD) group on May 6 at 10 a.m. is required. Dealing with the Summer Heat will be offered at noon. There will be a crazy See SENIORS1 0 sing-a-Ion- |