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Show October 13, 2004 Page 9 I imaQ U;f OCrQZECR) Apple varieties More News and Views From Your County Agent covered box in a cool locatjon. Pick when the grass green background color changes to a light green and the fruit easily separates from the spur w hen twisted. The bulk of Bartlett pears are usually ripe about the same time the first two or three small fruits (usually wormy) turn yellow. The flesh inside will be a creamy white color and the seeds a dark brown to black. Peach: The mam indicator for peach maturity is change in the background color from green to straw color. Peaches for canning or freezing are better quality if harvested Cover Crops Lead to Healthier Garden Soil By Maggie Wolf, USU Extension Horticulturist Whats missing from Utah soils? Organic matter. Why do we want organic matter? It helps aerate, drain, and host beneficial organisms in soil. You can add organic matter to soil by mixing in compost, before theyre completely mature. For eating, they manures, leaf litter, grass clippings, or cover crops. than 5.000 apple va- rieties are grown throughout the world, and more than 2.000 are found in the United States, according to Jerry Guodspeed. Utah State Extension horticulturist. With so many varieties, it would be difficult to sample each one, let alone choose a favorite. About this time each year I often get aked what variety of apple is the best," said Goodspeed. "I am never quite sure how to answer, but I do have some favorites. I enjoy a crisp, golden delicious apple fresh from the tree. I also like Mutzu or Jonagold apples after they have been chilled in the fridge for a couple of days. However, if I am having a pie, I prefer a Gravenstien or an Idared. Many varieties are best eaten directly off the tree. Ini-versit- y Other apples are just tart enough that they make a should be mature, but not soft wonderful pie w hen combined when harvested. Stone fruits with a small wheelbarrow be started in August. They (peaches, cherries, and aprifull of sugar, he said. Other and enrich cots) will keep ten to fourteen varieties are good for saucwill the soil while preventing eroing or baking, and a couple days in a refrigerator. sion. Carrots: This root crop is of varieties are only good for Cool season cover crops delicious when young, but throwing. should be sown in the second may be left in the "If you decide to add an ground up half of August. These crops to late frost. Heap leaves or apple tree to your landscape will germinate, start to grow, grass clippings over rows to and make its fruit a delicious and then go dormant over the prolong harvest, or remove part of your fall menu, I have winter months. Come spring, carrots and store in a cool, a recommendation," the cover crops begin to re- humid environment through said. "First, sample a few apple varieties and decide grow. Before they set seed, winter. till, spade, or hoe them into Onions: Harvest when tops which is your favorite. Many the soil. Cover crops leaves, have fallen and the neck is people buy apple trees simply stems, and roots contribute. shriveled. The onions need to because they are on sale, or cure for a couple of weeks they are available. Then they until the top and scales on spend the next four or five the outside of the bulb are years growing the tree, only dry. They are best stored in to discover they dont like the mesh bags, old pantyhose, apples. To prevent this from hapor slatted crates. Stems are visit the apple fruit braided pening, and easily together markets and try different from well. hooks as hung Potatoes: New potatoes are varieties to determine which By Loralie Cox, USU harvested as soon as the plant you prefer, Goodspeed sugExtension Horticulturist begins to flower. When the top gested. Here is a list of my top ten, dies, leave the potatoes in the Harvesting fruit and veg- ground for about two weeks to favorite apple tree varieties etables at the right time is allow the skins to cure before that can be grown in northas important as growing the digging the mature potatoes. ern Utah. Many others are plants. Some vegetables are Remove loose soil and store available, but these are my harvested while they are at favorites, he said. degrees. still young for optimal flavor 1. Variety: Akane. Ripe: Tomatoes: Before frost pick and quality; while other vegtomatoes that have a slight August, Description: Small, etables and fruit are allowed fruit with white, light green or white bright-reto completely mature on the pink, hue. There is no need to pick firm, crisp flesh. Very flavor-'ful. Comments: Good, early plant. Following is a list of fruit. Indifruit and vegetables with vidually wrap with newspa- dessert apple. Light crops, optimal time for harvest. per or place a single layer in but bear every year. Does not Apples: Red color is not a a paper bag at about 50 to 55 store well. 2. Variety: Cameo. Ripe: good indicator of maturity, checking frequently. but he green or yellow back- degrees, DescripFruit will ripen at 70 degrees September-October- . underground color is. When the and need not be placed in tion: Yellow-greebackground color changes direct sunlight. color, red with prominent from a definite green to a gold stripes. Crisp, excellent Winter squash and pumpyellowish green, the fruit is kins: Harvest after vines die flavor. Comments: Preconearing maturity. Harvest af--. down but before a frost. cious, hardy ter the first few fruit begin to The skin will be heavy and producer. Stores well; high tough fall and stems easily separate and the stem will be hard quality. Becoming more popufrom spurs. Flesh inside the dry and brittle. When you slick lar each year. 3. Variety: Fuji. Ripe: apple peel will change from your fingernail into he rind a greenish color to a creamy and it is hard and no Late October. Description: of drop white and the fruit will be water forms in the mark then Tapered shape, red stripes. somewhat sweet rather than the squash is ready to pick. If Large, firm, sweet; excellent starchy. in doubt, leave the squash a flavor. Comments: Heavy Pears: Harvest mature, little longer. bearer. Ripens late. Fire but unripe, and store in a blight susceptible. Good keeper. 4. Variety: Gala. Ripe: September. Description: MeFifthWitnuaf dium, beautiful red color on -yellow apple. Firm, crisp, yellow flesh that is juicy and very sweet. Comments: Dessert and apple. Deer Hunt Weekend Vigorous, heavy bearer. Long, supple branches break easily 10 am 7 pm Thurs., Oct. 21 so it needs careful pruning. 22 10 Oct. am 7 Fri., pm Stores well. 10 am 6 pm Sat., Oct. 23 5. Variety: Ginger Gold. Fairview Dance Hall Ripe: Description: Large, yellow, Central checkout - FREE gift to first smooth, tapered shape. Crisp, 50 customers - door prizes. firm, flavorful. Comments: $50 drawing tickets with purchase. Great fresh off the tree. Spreading; susceptible to Cool season cover crops can over-wint- Good-spee- d Fruit and Vegetable Harvest 35-4- 0 d 1 green-to-the-cor- 7. Variety: e n grower-friendl- y, Holiday Haqic 'TZoutifnc fresh-eatin- g -- -- August-Septembe- r. itomamm, Ripe: August-Septembe- limrs-TrUJ- Graven.Uin, Description Red stripe over Crisp, arumatic. juicy. Comment: Best applesauce variety. Excellent fur eating. Not widely grown in Utah. Does not store well. 8. Variety: Honeycri.-p-. deep-yello- mildew, fire blight. 6. Variety: Gulden Deli- cious ( Yellow Delicious). Ripe: September. Description: Clear yellow; similar shape to Delicious. Highly aromatic. cri.p. Comments: Excellent eating and cooking qualities. Excellent pollinator for other varieties. 4 Ripe: Description: August-Septembe- r. , crisp, sweet flesh. Comment.-- : Wonderful flavor fresh off of the tree. Does not store well. (HiiMis UNIVERSITY have recipes for cooking pumpkin? Its that time of year again. Iieaves are changing, mornings are frosty and pumpkins are dotting walkways and doorways. In addition to being a welcome sign of fall, pumpkins are also a welcome sign at the table. The bright orange color of pumpkins is a dead give away that they are loaded with the antioxidant (a to vitamin A). Vitamin A is vital for eye health and promotes healthy skin and strong bones. Antioxidants are beneficial for heart health and may reduce the risk of some types of cancer. Pumpkin is naturally low in fat and sodium. In addition to vitamin A, pumpkin is an excellent source of fiber and a good source of potassium and vitamin C. Pumpkins are not just for pies, but can be used in side dishes, soups, breads and other desserts. Choose smaller pumpkins for cooking since they are more tender and flavorful. Cook fresh pumpkin like any other squash. Cut the pumpkin into chunks and simmer for minutes until tender. Puree the pumpkin and use in your favorite recipe. For more convenient cooking, purchase canned, pureed pumpkin. Make pumpkin ice cream by mixing quart softened vanilla ice cream with cups pumpkin puree and 1 to 2 teaspoons pumpkin pie spice. Or, try a breakfast smoothie by blending pumpkin puree, yogurt, milk and cinnamon together for a quick beta-caroten- e n 30-4- 0 1 breakfast. nutrient-packe- d Consider these additional recipes for your autumn table. Pumpkin Fluff Dip 1 small package instant vanilla pudding mix 1 (15 oz.) can solid pack pumpkin 1 teaspoon pumpkin pie spice 1 (16 oz.) s hipped container frozen topping In large bowl, mix pudding, pumpkin and spice together. Fold in whipped topping. Chill until ready to serve. Serve with graham crackers, gingersnaps, apple slices or other fruit. Makes 3 cups, (source: homecooking.about. com) Pumpkin Sauce for Pasta lb. pumpkin, seeded and 2 10. Variety: Mutsu. Ripe: Late October. Description: to Medium, yellow one can pureed pumpkin for fresh pumpkin cooked in broth. In large sauce pot. add pumpkin chunks and broth. Bring to a boil, cover and simmer until pumpkin is tender, about 20 minutes. Mash pumpkin into a puree. Saute onion and garlic in olive oil until tender. Stir onion, garlic, parsley, milk and seasonings into pumpkin puree. Pour over hot cooked pasta and serve. Note: if using canned pumpkin, add vegetable or chicken broth to the puree if sauce is too thick. Serves 3 to 4. Pumpkin Cranberry Bread 3 cups flour tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 12 teaspoons salt 3 cups granulated sugar can (15 oz.) LIBBY'S 100 percent Pure Pumpkin 4 large eggs 1 cup vegetable oil 12 cup orange juice or wa1 1 ter cup sweetened dried, fresh or frozen cranberries Preheat oven to 350F. Grease and flour two loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl. Beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Easy Pumpkin Soup 1 pumpkin about 4 pounds 2 cups milk or light half and half 3 cups chicken broth cup grated cheese 3 cups seasoned croutons Cut a lid from top of pump-kin- . Remove and discard seeds and fibers. Alternate layers of croutons and cheese in pumpkin. Add chicken broth and milk. Bake the pumpkin for about 2 hours in a 350F oven. To serve, stir contents gently with a spoon 9x5-inc- 1 until pumpkin flesh and other ingredients form a thick soup. For larger pumpkins bluhed-red- . White, t fleeh; more tart than crip Golden Delicious. Conw rnents: Gtxni for cooking and baking: long storage life. Tree is exceptionally large and vigorous. Needs pollinator. cups pureed pumpkin with, remaining ingredients and. until . . croutons are softened. cut mto chunks 1 cup vegetable or chicken broth 3 cloves garlic, minced 1 onion, finely chopped tablespoon olive oil teaspoon dried parsley 12 cup evaporated milk 14 teaspoon ground nutmeg salt and pepper to taste Note: You can substitute 1 ; e. fetor-ag- cook in large stock pot SI 1 Lake County IXcnp- - h. 2 1 Answer by: Pauline Williams, Utah State Unicersity Extension Family and Consumer Science Agent, Salt . turn: Bright red. tart apple w ith firm, w hite fle.-Comments: Excellent pie apple. Stores well; sweetens in greenn-h-yellu- Large-sized- IqiCQGQ G73:aGK) Do you Variety: Idared.' Ripe: I 9. September-October- r. Utah' Nephi, S h When traveling ; this fall, veer away from the everyday j ! The transition from summer to fall may leave people" longing for more carefree' vacation days, but it doesnt have to mean the end of fun.' For many families, autumn, may actually be one of thel best times to travel, with cooler weather, fewer crowds and lower prices. This year, step into fall by, veering away from the every-- ' day. Instead of going by the book, do the unexpected. It doesnt even have to be any-- , thing drastic; all you need is; a minor twist from the nornC " to rejuvenate. Fall Foliage The Northeast is typically, considered the fall foliage capital of America, but there. are many other places in- - eluding the West and the South to usher in shades of red, yellow and orange. Visit, state and regional tourism!, Web sites or call the visitors., bureau directly to obtain fall, foliage maps, many of whichj are available free of charge.. Use these maps as a guide1, and allow yourself to trek off the beaten path. During peak foliage periods, every twist,, and turn can bring a new and-beautif- surprise. Unpack Your Mind Get out of your comfort zone and do something new. Its okay to try something different with no specific goal in mind. By losing yourself in the experience, you might dis cover something from within that was missing. The joy of spontaneity and a reviveef spirit are just a few of tho great souvenirs you can bring home from a advent ture. A Culinary Journey j first-tim- e !' Nothing immerses you more in a culture than its food, and you dont even havel to leave the U.S. to do it. A regional restaurant adventure can be a great way to surprise yourself and your friends wdtli a wealth of tastes. Italian food is much more than spaghetti and pizza; discover Italy bl eating your way througtf restaurants that specialize' in the foods from different regions of the country. Neveij made that dream trip to Par4 is? Savor fine French culture through a vertical wine and cheese tasting at a bistro oii w'ine bar. Know the difference' between Szechuan and Can tonese? Hint: egg foo young pounds, double recipe ingredients. To make soup 8-- 9 See Travel on page l'A without whole pumpkin, mix FREE PRINTOUT OF AREA HOMES! 61 South Main, Nephi, Utah 435-623-12- 00 NEPHI Main Street. High visibility property!! Comined Use Zone, will sell all or part. Home would be perfect for office or investment. NEPHI Horse property! On 1 acre. Cute home, 2 large bedrooms. Priced right. New carpet and paint. New siding to be installed. NEPHI Turn key operation. Includes equipment. Currently used as a meat packing plant. Sold with or without equipment. $90,000 wo equipment. NEPHI DUPLEX Don't pass this one. Newly remodeled. Both units 2 bedroom 1 bath. New roof, separate garage. Great price, $98,000. Over 1600 sq. ft. 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