Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. ep = BE gftt wal OFFIC EOF BART MENT ON ON ~ INFORMATION RICULTURE mon a AN > HOUSEKEEPERS! CHAT Wednesday, March 13,+1935. (FOR BROADCAST USE ONLY) Mbject; "SPRING GARDEN FOODS." Information from the Bureav of Home Economics, W. S. Department of Agriculture. —-00000-- I feel in the mood today to talk about the fresh spring vegetables coming h the market. I don't need to remark that they're refreshing to look at -- ometimes will revive the appetite at just a glance. Nor that they're ielicious milavor, if properly prepared. Nor that they're full of good values like the sll-known minerals and vitamins that help to keep us going -- and cheerful. You know all these facts. But what some of us don't know is another side- eht on the character of spring vegetables -- the quality that they lack. They ck patience. They won't sit in your kitchen and wait patiently until you get und to cook them. Wot they. If you bring them home from market or in from or garden and leave them on the kitchen table for a few hours, why they'll just dt under the strain. They'll grow limp and fiubby or tasteless and anemic or ringy. They demand immediate attention and the right environment or they'll in to lose their best qualities. Now you know that many of the sturdy late- Wl vegetables are willing to wait around all day. Take a calm, comfortable sou’ ke the Hubbard sauash, for example. A big winter squash won't mind sitting yeral days in the kitchen before you lool after it. And sweetnotatoes -- they'i ually at their best waiting in a warm room. But not the spring vegetables. ji crisp spring greens. And not tender asparagus. And not fresh green onions. these fresh green foods need prompt attention. They have to be kept ina Bi place. You see, most of them are very delicate in structure -- lots of juicr th a very light framework, so to speak. So they bruise easily, wilt. easily and eB quickly. The only way to keep them fresh and crisp is to keep them in a ally, slightly damp environment. Take greens, for example -- any soring greens, dandelion greens, beet tons, Mip tops, cress and so on. Well, we all know that the young, tender, criso ens taste best. Whether you cook them as potherbs or eat them raw in salad, € fresh plants are the most delicious. So, as soon as the greens come into your chen, look after them. If you aren't going to cook or serve them at once, put i away where they'll stay fresh. First, wash them very carefully t™.5 thorough Careful not to bruise the leaves as you wash them. Discard any wilted, yellow damaged leaves. Then shale the greens gently in a towel to remove any excess Sture. Then ovt them in a covered container and set them in the refrigerator. ey'll keep fresh for several days this way until you want to use them. fie Saas Samy * - 3-13-35 - -e- The tender tips of garden asparagus will stay fresh if you care for them > same waye Untie the bunch as soon as it comes from the market. Wash each alc carefully and remove those little scales down the side. Sand or dirt has way of hiding under those scales. The specialists suggest breal:ing rather than $ting off the tough ends. Why? Because if the stalk breaks off clean, that's Sure Sign it's crisp and tender. Save the tough ends for soup. But put the peen tender tips in a flat pan or dish, cover the dish, and set it in the frigerator until you are ready to cook the asparagus. See that no moisture ings to the tins of asparagus, because these become soft quickly. About those fresh young onions. They need to stay crisp, too. But if you © them in the ice-box, better wrap them closely in waxed paper or cover them ry tightly. Otherwise other foods in the refrigerator may take on an onion ste or odor. Well, it all comes down to abovt this -- the best way to care for these Jatient spring foods is to wash and prepare them as soon as they come into the fchen and then keen them in a closed container in the ice box. Treat them Wily during cleaning. Don't let them stand and soak in water. This will help svent spoilage and save both looks and flavor. What's more, this arrangement IMs Convenience. Your vegetables are all ready when you want them to pop into p kettle or use raw in salad. ( By the way, now and then tender green vegetables freeze in the refrigerator. wer not pluce them too close to the ice compartment. Reserve that coldest slf in the refrigerator just for milk or meat. I talied abovt cooking greens only the other day, but now I've had several mests for a recipe for cooking dandelion greens. [J can tell you tw good ways fix these greens. Be sure to get the very young tender plants. Older plants © a bitter taste, And be sure to wasn and pick over the greens carefully. y you're ready to cook them. Drop the greens in a very small amount of boiling ehtly salted water. Cook until just tender. Drain. Season with onion juice da little lemon juice or vinegar, and buttcr, salt and pepper. Many people like hot wilted dandelions. Wash the tender leaves and mix om with hot cooked salad dressing. Arrange on a plate, and sprinkle crisp Wpped bacon over the top. Serve at once. =a . . » } 2 sS ag} 24 , a rye?