Newspaper Archive of
Cape Gazette
Lewes, Delaware
Jim's Towing Service
March 11, 2005     Cape Gazette
PAGE 88     (88 of 140 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 88     (88 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.




88 - CAPE GAZETTE, Friday, March 11 - March 14, 2005 Organic Continued from page 87 and part memoir," said Lehman Ervin. "It is a gardening book for those who want togrow their own food but don't want to read anoth- er how-to book." Armed with your newfound knowledge, consumers need to set to work improving their soil. Adding organic matter to the soil improves its ability to hold water, improves the structure of the soil and adds valuable nutrients. Organic fertilizers can be used to jump-start soil or compost can be homemade. Simply add grass clippings, leaves and kitchen scraps to a compost bin and let nature do the rest. Use a simple homemade compost bin, or opt for a kit; tumbling compost bins spin for easy aeration of the com- post. Lehman's also offers a selec- tion of handy compost acces- sories, such as a compost ther- mometer and an aerator. Lehman's offers a wide range of human-powered digging and cul- tivating tools, including a broad- fork to break up compacted soil and push cultivators to help keep soil in top condition. The cultivators turn in fertiliz- ers, root out weeds, make furrows and break up the soil, letting in vital moisture and air. These implements are authentic and highly effective. Since well-tend- ed soil is the first step in growing a healthy garden, it makes sense to prepare it thoroughly. Before laying it out, gardeners want to consider where, what and how to plant. For example, gardeners want to rotate crops from year to year so they don't deplete all the nutrients from the soil; think about planting cover crops in the fall, which will help renew the soil for spring planting; and look for seeds that are not genetically modified. Get a jump on the growing sea- "Straight-Ahead Organic," by Sheperd Ogden is a step- by-step guide to growing great vegetables. son with garden tunnels or portable greenhouses that warm the soil and protect tender young plants, allowing gardeners to get your crops in earlier in the season. Once the seeds are in the ground, they'll need protection from gar- den pests. Gardening organically means using tried-and-true pest control methods such as building a bat house in the yard to encourage bug-eating bats from visiting. Companion planting is another low-maintenance way to combat pests. For example, some gardeners swear that using marigolds as a border around their vegetable gar- den helps repel pests. When harvest time rolls around, think about preserving the bounty that can't be eaten right away. Lehman's has a full range of can- ning equipment, food mills, dehy- drators and other kitchen tools to make it easy to preserve the fruits and vegetables of labor. Growing food organically is an act of love, but it really isn't more difficult or more expensive than a traditional vegetable garden. To see the all the garden and cooking tools available from Lehman's, visit www.Lehmans.com or call 877-438-5346 to order a catalog ($3). Maewyn Continued from page 87 Combine the mayonnaise, horseradish and mustard in anoth- er bowl. Fold in the whipped cream. Add salt and pepper. Stir well and place in a serving bowl. What is small, red and whis- pers? A hoarse radish. Leftover corned beef makes excellent sandwiches. Or if you want another dinner, here's a recipe for hash. But first, why do people wear shamrocks on St. Patrick's Day? Because regular rocks are way too heavy. Ba-Bump. Ba-Bumb. Da-Dum. Da-Dumb. CORNED BEEF HASH 3 T butter 3 C corned beef, cooked and chopped 3 C potatoes, cooked and chopped I small red onion 1/2 C cream " ' Salt and pepper Heat butter in frying pan. Combine corned beef, potatoes and finely chopped onion. Add enough cream to moisten; add salt and pepper to taste. Mix and spread evenly. Cook over low heat until brown on underside. Fold over like an omelet. Serve with fried or poached eggs or vegetables. And Irish Soda Bread. Here's an exclusive for the Cape Gazette. A poem that has never ever been published before. Amazing! "The New Yorker" wanted it, but I saved it for the Cape Gazette. I wrote this in first grade. My writ- ing has gone done hill ever since. Here we go. I have a dog His name is Buff He never seems to eat enough He begs for food thewhole day through His favorite dish is Irish Stew. Taste Continued from page 87 cern you regarding wine is how does it taste to you. It is really the old "which is better - chocolate or vanillaT' question. Taste is always in the mouth of the savorer. Having said that, my next point was that an "expert" can definite- ly help you in one area and that is in hoosing a wine from selec- tions you have never sampled before. The natural question this calls to mind is, "how so?" Following are a few answers. It is impossible for most people to sample multiple selections of decent wine for several reasons: It can be very costly to do so; it will be difficult to find information for a neophyte; drinking "mass quan- tities" provokes throbbing headaches unless you are a cone- head; storing opened bottles is a pain and only the most callused consumer will pour the remainder of a so-so bottle down the drain. By the way, this last reminds me that today's clue to the identity of BB is: you can send him any left over Pinot Noir and no matter how nasty it tastes to you, it will not go to waste. Due to these men- tioned problems, it is much less taxing to find a "guru" and to fol- low his advice. I recommend the following method to choose your guru. Purchase several newspapers, magazines or wine publications. Search out recommended wines that are in your price range and that you already think you might enjoy. For example, if you are a Chardonnay drinker, buy selec- tions that are from the same vin- tages and regions, but from differ- ent experts' recommended lists. Drink them and keep accurate notes. Gradually a pattern will begin to appear, in which it becomes apparent, that your fla- vor profile is correlated to that of one or more of the experts. It is IRISH LAMB STEW 2 lbs. lamb, cut in pieces 2 medium onions, quartered 2 small whole carrots 8 small whole potatoes 1/2 head cabbage I t salt 1/8 t pepper 1 C green peas Cover lamb with water and sim- mer, skimming off fat. Continue cooking until meat is tender. Add potatoes. Why did the leprechaun stand on the potato? To keep from falling in the stew. When potatoes are almost finished, add the cab- bage, cubed. Cook for exactly 6 minutes. Then add carrots, onions and peas. Cook for another 6 minutes - more or less. Do an Irish jig. Thicken slightly with a little flour moistened with cold water. Season and serve on a hot platter. Your guests will be" green-with envy. Happy St. Maewyn's Day. safe to assume that if you enjoy wine of one type recommended by an expert that you will probably enjoy other styles recommended by the same expert as well, pro- vided your tastes are catholic. If they are not, you will at least be fairly secure that when he is rec- ommending wine in your chosen category it will most likely be to your taste. This affinity will allow you to reach out in price and qual- ity with some sense of security. As you reach out, your tastes will become more refined and your preferences will most likely change also. I'm very sorry to inform you it is a rare person whose newfound preferences will be less expensive. Still, careful screening will also alleviate the pain of consuming poor wine or sending cases of nasty wine to BB. Naturally, I would like to be your guru. Your readership will help to sustain the newspaper, thus giving me a platform to sneak in some wrestling, some right wing diatribes, some restaurant reviews as well as providing me a big fat paycheck. Recently, lack of "letters to the editor" has put all of those in jeopardy. Therefore, this week's recommendations are from my secret treasure trove of the best deals in the nation, archives. In a blatant appeal to the Chardonnay drinkers, by far the largest part of the audience, I will start with a great value for them. MacRostie Chardonnay, Carneros Reserve 2000 is beyond belief. It is priced around $25 and drinks like $50 or better. The wine has a pleasing golden tone. It opens with big varietal bouquet (this means it smells like Chardonnay grape juice). The varietal nose immediately gives way to aromas of cut flowers and more ripe fruit. While you are rolling the wine around in your mouth complex mixed flavors of apricot, pear and fresh figs are under girded by spiced hazelnut and oak notes. The finish is long, strong and clean. A fine acid backbone car- ries a huge bundle of flavors and leaves you with a very pleasing mouth watering finish. May be difficult to locate but at $25, you will think you are stealing. It should cellar a few years easily. So, if you can afford it, get a case. And just in case you guys don't write Martinelli has made a wonder- ful Pinot Noir, Russian River Valley, Martinelli Vineyard, Reserve 2001 and priced it very fairy around $38. There is a fair- ly limited supply and it could use a year in the cellar after purchase but when consumed from a glass it smells and tastes 'de vine". The varietal nose is pronounced and the color is a black cherry, red- dish, winy purple. Blackberry, black cherry and raspberry flavors are generous, yet blended in a har- monious fashion. The wine is very smooth and my first clue was the slow legs that enrobed the glass. The Martinelli is a round, sinuous, well-made wine that fin- ishes very smoothly with hints of spices and hazelnuts. It isn't easy to locate a Pinot such as this under $40. As I was toadying, I realized that my boss, a crusty old cur- mudgeon, would never spring for such a pricey model and if he did so, I would wait two or three years for a raise. So here's another gem from the bargain closet, Steele Pinot Noir, Carneros 2001. Get this! It only costs $18. Everyone, who drinks Pinot knows, prices under $20 is asking for disaster. Well wrong again SnOop Dog, this is the real deal. It has a cherry red color and a clean varietal nose. There are flavors of plums, cher- ries and strawberries and less pro- nounced notes of cedar, spices and licorice. This is an intensely ripe wine. It is supple and round and it has a long clean generous finish. I don't think it will cellar more than a few years but if you are a con- sumer you will have no trouble finishing a case in a year. It would be well worth the effort to buy one. Historic Lewes, DE 302.645.77'71