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Show I I Castle Valley Comments... J One reason I enjoy wrfcing this column so much is that it gives me a chance to get to know my neighbors better. In some places I have lived you don't get to know your neighbors, because they want it that way. But I am very happy to report that the people of Castle Valley and Moab are very warm and friendly. Spotlight The ride up the Colorado River Road is a ride I never tire of. The scenery is always beautiful and inspiring. One of the sights I enjoy the most is coming up over the hill and seeing the White Ranch there against ' the Colorado River. The beautiful green fields and towering trees remind me of a beautiful painting. As you drive up the drive you hear the running of water down the ditch, which adds to the cool feeling of the big trees that line the drive. The White Ranch has been in the family for the last three generations. Tommy bought it from his Dad about 8 years ago. Before he decided on ranching Tommy had his own well drilling rig. Tommy, Glenna and their 4 children, Crickett, Jerry, Colleen, and Pam are all full-time committed commit-ted ranchers. Glenna stated that her children are their best ranch hands. They all participate partici-pate in all phases, of the ranching from haying time, to calfrng, to rounding up and maybe not last, but butcher time. When Tommy and Glenna have any spare time, or should I say when they make some spare time, they love to go hunting and fishing. The Whites belong to the Moab Sportsmen's Club and strongly support the Club's hunting Campaign; not only because they lose cattle every deer season, but because they want to preserve our dwindling deer ' iiiiiii iiiiai .,, i. iiii herd. Tommy and Glenna enjoy their ranch life -and it shows in the beauty of their home and ranch. Homestead Hints Have you tried drying any of your fruits or vegetables yet? It's great isn't it! The next few Homestead Hints articles are going to be about drying fruits and vegetables and the different dif-ferent types of dryers and methods that can be used. If you have any questions or hints you want to share, send it to me at P.O. Box 1293, Moab. Today I want to tell you about "fruit leather." This is a great way to use last years (or the year before) fruit. Take a bottle of fruit and drain off the syrup. Blend the fruit in your blender. You can even mix 2 fruits together. The consistency consisten-cy should be thick. Line a cookie sheet or similar flat tray with saran wrap or wax paper. Pour your puree onto the sheet about V inch deep. Distribute evenly by tilting the tray. Continue to tilt until all spaces are evenly covered. A little practice will show you how much puree to pour on. There are a number of ways to dry the puree. This time of year sun drying is great. This will take from two to three days depending upon temperature temper-ature and humidity. Test frequently for dryness. A great place to dry is the back window of your car. Bags and flies will not invade the puree and you won't have to cover the tray with net or cheese cloth. One word of caution; don't drive off somewhere without removing the trays. You really don't want pureed seat covers. Another way to dry the puree is in your oven. With gas your pilot light is sufficient. With an electric oven, set at lowest setting, usually 140 degrees F. Place the trays in the oven and leave the oven door cracked open. The fruit leather will be dried Ln.4.tp 5; :h6urs,,..rJ'. ,,,. If you're lucky enough to have a dehydrator, set temperature temper-ature control at 140 degrees. Dry for 4 to 5 hours. Test for dryness. Properly dried fruit leather will be sticky to the touch, but will be easily peeled from the saran or wax paper. Lift the edge, which will adhere tightly to the surface, and peel it back about an inch. If it peels readily, it is properly dried. After it is dried, roll the saran and leather all in one piece in a loose roll. The dried fruit roll can be stored in the freezer for years, in the refrigerator for months and up to 30 weeks at room temperature. At my house it never lasts more than a couple of days, then I start another batch drying. You can use fresh fruit in the same manner as the canned can-ned fruit. To yellow or light-colored light-colored fresh fruit, add 1 tablespoon lemon or lime jice for each quart of fruit. This will prevent it from darkening, then proceed the same as with bottled fruit. Next week we will give some hints on drying vegetables. Todays Thought Most machines would last longer if it weren't for friction -and so would people. |