Newspaper Archive of
Cape Gazette
Lewes, Delaware
Jim's Towing Service
March 11, 2005     Cape Gazette
PAGE 87     (87 of 140 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 87     (87 of 140 available)        PREVIOUS     NEXT      Full Size Image
March 11, 2005
 

Newspaper Archive of Cape Gazette produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




CAPE GAZETTE, Friday, March 11 - March 14, 2005 - 87 Fo,:)D & DRINK Gardening: An organic experience? Popularity of all-natural fruits, vegetables on the rise More and more U.S. consumers are buy- ing organic produce. In fact, in 2000, shop- pers spent $7.8 billion on organic food - and the numbers keep growing. Those who are willing to spend the extra money buying organic do so for a number of reasons, from avoiding pesticide residues in their food to appreciating the better fla- vor and texture of organically grown food. Those who are reading this and thinking, "I already knew all that, that's why I buy organic," have perhaps already taken the next logical step - growing their own organic food. Organic produce has become more readily available in recent years, so consumers don't have to grow their own; but there is something magical about putting food that came from the garden on the table. "Growing your own food really puts you in touch with your food source," said Glenda Lehman Ervin of Lehman's, a com- pany specializing in old-fashioned, high- quality merchandise. By cooking with fresh produce, con- sumers can avoid using a lot of chemical- laden processed foods lacking in nutrients. Growing an organic garden will take some thought, preparation and care, but isn't that what gardening is all about? "Organic gardening is all about working in harmony with nature," said Lehman Ervin. Those who are new to organic growing, will need a good source of advice and infor- mation. Lehman Ervin recommends "Straight-Ahead Organic" by Sheperd Ogden a step-by-step guide to growing great vegetables. It includes information on designing your garden; improving the soil; tools and equipment; seeds and seedlings; and planting and cultivation. Another favorite is 'q'his Organic Life: Confessions of a Suburban Homesteader," by Joan Dey Gussow. "It is part recipe book, part autobiography Continued on page 88 Org " " Thi,; anic Life Cot00essions of a Suburban Homesteader "This Organic Life" by Joan Dye Gussow is part autobiography and part memoir. W I N E lways Taste 1S a in the mouth of the savorer Last week I mentioned the wrestling season was over for a while. Still, I am an inveterate junkie and when Saturday rolled around, I found myself trekking to CR's gym for a peek at the Rough Rodney. Connor was at home veggin' but many of Delaware's finest were out in force. I watched a few of our local "Utes" kick some upstate butts. Combs, LeMaire, Mitchell and Schultie all looked good and I'm sure if you read other sport pages you will begin reading a lot more of them over the years. Nothing revs up my wine drinking motors as much as a visit to a testos- terone-filled gym. Sometimes I need sev- eral glasses to knock the edge off. This weekend was no exception. Fortunately I spent Friday evening with some of Sussex County's finest and a wine issue came up. Mrs. D. asked me what I thought of a Louis Jadot Chardonnay. Generally at such events you will find me nursing a can or bottle of Gussie's King but I quickly donned my beret, laid down St Louis' favorite, and prepared to give my standard reply. Regular: readers may want to skip the next three paragraphs. No matter the credentials of a wine "expert", the only issue that should con- Continued on page 88 i I Wishing everyone a very happy St. Maewyn Succat's Day Happy Maewyn Succat's Day. What? Well, actually, being the incredibly responsible reporter that I am, I discovered through my extensive research that St. Patrick prior to becoming a priest was known as Maewyn Sue, cat. St. Patrick actually came from Scotland, or Roman Britain. Oh, O'reilly? Reilly. I mean, really. Yes, there were Ro.mans in Britain around 410 A.D. Hey kids, if you need a school report, here it is. But remember to thank your mother for dinner 'and the free report. Anyway, Maewyn was captured by pirates, sold into slavery in Ireland and worked as a shepherd for six years. Dogged by this, he went to France, where he invented Freedom Fries (pommes frites) FOCUS ON FOOD Anne Graham and became a priest and a bishop. Then, legend has it that St. Patrick went back to Ireland where he drove all the snakes into the sea. Talk about beach erosion. Logic dictates that this is why Americans choose St. Patrick's Day to wear green or orange and party hearty. The first American celebration was in 1737, and you guessed correctly, took place in Beantown, Mass. (Unfortunately, and much to everyone's surprise, the Red Sox did not win the pen- nant that year. But we did last year. And we will this year.) Quick quiz, kids - was that parade in 1737 before or after they threw the tea in the harbor? Who cares? Now more than 100 parades are held to celebrate the day. The largest is in New York City. How can you tell if an Irishman is having a good time at the parade? He's Dublin with laughter. Traditionally, we have special dinners on St. Patrick's Day. Usually, the main course is beef or lamb. Recently, I discovered that the Irish in Ireland celebrate with salmon. But hey, what do they know? Here are our dinners. CORNED BEEF The less tender the meat, the more cooking is required. Brisket is tougher than round. The meat should be covered with water and gently simmered, not boiled. Wash the corned beef in cold water. Simmer until tender, allow- ing approximately 45 to 50 min- utes per pound. For a St. Patrick's Day dinner, add small red potatoes and car- rots. About 45 minutes before the corned beef is done, put the pota- toes in the pot, cover and cook for about 15 minutes. Add carrots. Wash, quarter and core a medium size cabbage, place on top of meat and vegetables. Cover and cook for 30 minutes or until tender. Arrange vegetables around sliced meat on a platter and serve with horseradish cream sauce. HORSERADISH CREAM SAUCE 3/4 C heavy cream 1/2 C mayonnaise 1/2 C prepared horseradish, drained 2 1/2 T Dijon mustard Salt and freshly ground black pepper to taste Whip heavy cream in a large bowl until it forms soft peaks. Continued on page 88