Show 10W The Salt Lake Tribune June Sunday 26 1988 F E R V HI n i ( -— ir i r I mm When it comes to good eating little compares with fresh fruits and vegetables But freshness can be expensive Enter June Although it's a bit early for harvesting local gardens late June is the season for some of the best produce in the country This means access to the high quality for far less money simply because many products are grown nearby keeping shipping costs at minimum With few exceptions most fruits and vegetables will be around for several V 1 r——— H """V- axs — 4 V Donna Lou Morgan - — JH I ? ' v'" v - ii : J V f- i Food Editor 1 i 1 You may want to clip and save this because some crops such as cabbage and some greens will be in season until frost Beans and Peas: These include green beans such as pole fava wax lima and butter beans and garden English and snow peas Look for fresh color whether it's the green of most or the creamy white of the wax bean The shells should be crisp The beans of all except the snow pea should be plump filling the shells nicely Snow peas should show signs of the bean but not be too large A pound of unsheUed beans or peas will make about three servings A pound shelled will prod vide about pound or two servings Refrigerate and use within a few days Cabbage: This vegetable can be enjoyed by all Take your pick This list does not include Chinese cabbage which is quite different in looks and preparation Regular cabbage sometimes referred to as early or new cabbage often has a pointed or conical head Whether green white or purple look for a compact hard head Outside leaves are usually removed close to the base A pound of cabbage will make four servings cooked six to eight if shredded for salads or coleslaw Refrigerate up to three weeks Celery: Celery is sold by the stalk Its ribs should be brittle enough to snap easily and its leaves crisp and fresh Gone are the days of the creamy white celery with its sweet crisp ribs The pale green ribs of today's crops are sweeter however than those stalks with dark green ribs Avoid limp celery and wilted leaves To store clean stalks wrap in damp paper towels and refrigerate In a plastic bag up to three —— weeks Apricots: This is a dedicate fruit with a short season really hort About at most Look for fairly firm -plump unbruised gloe in a uniform golden orange color foVTmrnediate use Slightly green fruit will ripen at room "temperature if kept in a single layer These tend to be heat sensitive and spoil fast when stacked Apricots run from eight to 16 per pound A pound will yield about 2Vi cups cooked Store at room tempera- - J ' V m ft 1 1 Melt butter in a saucepan Saute onion in butter until wilted but not brown about three minutes Stir in stock and peas Cover and simmer five to eight minutes or until peas are tender Puree mixture in blender and return to pot Stir in cream and salt and pepper to taste Heat thoroughly but do not boil Serve at once garnished with dill Makes four servings Zucchini-Bee- f Bake pound lean ground beef 1 medium onion chopped 1 cup uncooked instant rice Garlic salt to taste 1 teaspoon Italian seasoning 1 1 1 cup cottage cheese 1 cup grated sharp cheese Seasoned bread crumbs Brown meat and onions together in a skillet drain excess fat Add rice salt Italian seasoning and soup mixing well Layer half of zucchini in cassebottom of a buttered role Top with cottage cheese and remaining zucchini Spoon soup mixture over top Sprinkle on sharp cheese Bake at 350 degrees for 40 minutes then sprinkle on bread crumbs Continue cooking for 10 minutes or until bread crumbs are golden Makes six to eight servings Fresh Apricot Crisp 4 v 2 cups pitted fresh sweet cherries 1 cup cooked ham in julienne strips ft cup cooked turkey or chicken julienne J "- 1 Tjf 1 8 cups sliced fresh apricots 1 cup sugar cup apricot brandy or orange juice 1 teaspoon lemon juice 7 tablespoons flour dividVi cup Swiss cheese julienne nectarine sliced 1 avocado sliced ed 4 to 6 crisp lettuce leaves The time is ripe to enjoy delicious fresh fruits and vegetables available this time of year Late June July present banquet of freshness ture until ripe then refrigerate Use within a few days Cherries: This is another fruit that's here one day and gone the next Actually you should see them around for about two week£in late June and early July Look for fresh shiny skin and plump juicy fruit Immature cherries are smaller usually hard and have dull skins Avoid shriveled cracked fruit any with watery spots or worm damage A pound will yield about 2M cups of pitted fruit enough for four or five servings Corn: Fresh corn is at its best immediately after picking because the sugar in the kernels begins to turn to starch immediately upon removal from the corn stalk s D1APEME The 1 large onion 1 1 is golden brown Serve warm Makes 8 servings cup light cream JS Your Willpower Constantly blocks tempting foods Slows down eating stops Binges This is not mouth wiring Cannot be seen by others and willpower Shores up NO special diet or costly products If you have trouble staying with a weight loss will give you the program the Weight-Guar- d to lose need you help weight fast self-contr- chopped PA cups chicken stock 2 cups shelled fresh peas 1 ol cup soft butter Heat oven to 375 degrees Toss apricots with sugar brandy and lemon juice Sprinkle 3 tablespoons flour over fruit and toss gently to coat Spread apricots in a buttered pan set aside In a blender or food processor cup nuts transfer to a finely chop bowl Add oats brown sugar cinnamon and remaining V cup flour Using a pastry blender cut butter into mixture until crumbly Add remaining Vi cup walnuts Sprinkle mixture over apricots Bake 20 minutes or until apricots are tender and topping butter 1 tablespoon NO willpower Weight-Guar- d 1 Dressing made by combining Vi cup dairy sour cream with xh cup plain yogurt V cup orange juice 1 tablespoon white wine vinegar 1 tablespoon honey Vt teaspoon dry mustard xh teaspoon grated orange rind and xz teaspoon celery seed Makes four to six servings Fresh Pea Soup DIETS DON'T WORK have 1 On a large serving plate arrange cherries ham turkey cheese nectarine and avocado slices on a nest of lettuce leaves Garnish with grape clusters Serve with Sour Cream Look for fresh green husks with brown silks The kernels should be plump and juicy Avoid shriveled dried husks unfilled kernels and ears with evidence of worm damage lower than an inch from the tip of the ear Refrigerate and use as soon as possible — - Cucumbers: Look for firm cucumbers with good color and shape Small cucum-ber- s are excellent for pickles if they have not been waxed Wax applied to protect cucumbers in shipment prohibits pickling because the brine cannot penetrate the wax Area crops available now are not waxed unless they are to be shipped Avoid withered shriveled cucumbers They will be tough and rubbery and may be bitter Also avoid large puffy cucum if you cup chopped walnuts divided cup rolled oats Vi cup brown sugar packed 1 teaspoon ground cinnamon 1 Seedless green grapes for garnish Sour Cream Dressing —Design: Steve Baker can (Wh ounces) cream of celery soup large zucchini sliced 1 Well-shape- one-thir- two-week- Salt and pepper to taste 1 sprig fresh dill snipped bers Their flesh will be rubbery and the seeds large and hard Refrigerate up to a week Summer Squash: These are as varied as people named Smith The most popular summer varieties are yellow crookneck or straight-nec- k patty pan and zucchini As most squash are picked before maturity they are most often tender To be certain however choose small yet heavy ones They should be free of blemishes or watery spots As squashes age their skin and seeds become hard their flesh fibrous Refrigerate summer squash Use within four days Plan on two to three servings per pound because these cook down considerably If eating raw a pound will serve four to six as crudites Peaches and Nectarines: The first peaches of the season are the clingstones with flesh that clings tightly to the seed These are most often canned or eaten out of hand or pickled Depending on the variety the peach can be creamy white to yeld low with a rosy blush peaches taste better Select firm peaches free of blemishes and with a fresh appearance Avoid shriveled peaches with pale color or bruises Store in the refrigerator and use as soon as possible Use recipes that follow to take advantage of fresh fruits and vegetables blooming today in the marketplace Cherry Chefs Salad t IV: weeks Take heed of the following shopping and storage hints for popular June and July crops H S COLOR MY NAILS ' EXPERIENCED A NAIL TECHNICIANS SCULPTURED SET IL i 95 tr3Re8$4000j i Ask for r HEIDI or LAD AWN FILL $ I t t— Mon-S- at — Exp 9-- 9 8 I HELLO BERNINA E3 GOODBYE FRUSTRATION! 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