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August 15, 1997     Cape Gazette
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August 15, 1997

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- CAPE , F/-ida3;, Aust i5 - August 21, 1997 Shore to Store brings local taste to our tables By Rosanne Pack Anyone who has ever stood in the field and eaten berries or sugar peas fresh off the bush or vine knows the pure pleasure of taste that is close to the source. And even though it is slightly farther removed from in-the-field-fresh, that unspoiled taste is coming into more and more Delmarva homes, thanks to the Shore to Store pro- gram sponsored by the coopera- tive efforts of the departments of agriculture in Delaware, Mary- land and Virginia. Developed a decade ago, the program is intended to have local produce follow the most direct route to the closest major super markets. Before Shore to Store, many of these markets received all their seasonal produce from the major distributors that serve all the stores in large chains. Even as Cookbook Continued from page 57 sup. Bake at 350 degrees for one hour or firm to touch. Baked Stuffed Fillets (Marge and Dave Scott) 1/4 cup butter 2 Tbs. chopped onion 1/3 cup chopped celery 1 Tbs. chopped parsley 1/4 tsp. dried sage I cup soft bread crumbs 1/2 cup coarsely shredded Cheddar cheese salt and pepper 1-1/2 lb fillet of sole Sauce 3 Tbs. butter 3 Tbs. flour 3/4 tsp. salt Veg out Continued from page 57 refrigerator until needed. Then blend cold light cream, half cu- cumber mixture and half cream; correct the seasoning and serve in chilled cups with chopped chives or parsley on top. Tomatoes Castle (Yield 30 appetizers) 1 quart cherry tomatoes 1 package frozen spinach, thawed 1/4 cup butter 1/2 cup diced red onion 1 garlic clove, minced 1/2 cup bread crumbs 1 tsp. salt 1 tsp. fresh thyme 1/2 cup freshly grated Parme- san cheese 2 large eggs, lightly beaten Cut off tops of tomatoes; scoop and discard pulp, leaving shells intact. Sprinkle shells lightly with salt; place upside down on paper towel to drain. Drain spinach, and press between layers of paper towels. Melt butter in skillet; add onion and garlic and saut6 until tender. Stir in spinach, bread tomatoes in Delaware and Mary- land turned bright red and sweet, those in major Delmarva super- markets might have been picked days earlier and shipped from Texas to the local shelves. "Our consumers were going in- to the local markets and having no idea if the cantaloupe that they picked up was from California or Camden-Wyoming," Melanie Rapp said. "We had lots of road- side stands, and aggressive farm- ers, so it seemed to be a great op- portunity to start a program where customers could request local pro- duce, and area farmers could sell directly to the market rather than a distributor." A marketing staff member of the Delaware Department of Agri- culture, Rapp said that the pro- gram has gained participants on the side of growers as well as ma- 114 tsp. pepper 3/4 cup milk 3/4 cup light cream Heat oven to 375 degrees. Melt butter. Add onion and celery, and cook until tender. Remove from heat and stir in parsley, sage, bread and cheese. Sprinkle fillets with salt and pepper. Spoon some stuffing over each fillet. Roll up and secure with toothpick. Place in buttered, shallow baking dish. Bake 30 minutes. While baking, prepare sauce. Melt butter, blend in flour, salt and pepper. Gradually add milk and cream. Cook, stirring constantly, until thickened. Place fillets in serving platter. Stir any liquid left in bak- ing dish into sauce. Pour sauce over fish. Place under broiler for three to five minutes. crumbs, and next four ingredients; cook, stirring constantly, until eggs are set. Spoon mixture into tomato shells, and place in baking dish, Bake at 350 degrees for 12 to 15 minutes or until lightly brown. Peach Conserve 2 lb. peaches, peeled 1 cup raisins, halved Juice of one lemon Juice of one orange 1 whole orange, chopped, skin and all, seeds removed 1 lb. sugar 1 quart water 112 lb English walnuts Cook peaches, raisins, fruit juices, orange and sugar in water until thick and clear, stirring occa- sionally to prevent sticking. Add walnuts and pour into sterilized jars and seal. So when I was dividing the tomato patch by Wednesday and a frog jumped from under the lawn mower, which reminded me of another great joke; What hap- pens when a frog parks illegally? Well, of course, it gets toaded. Hang on to your Rehoboth Beach Parking Permits and remember to hoard your quarters. jor super markets. She said one of the most important components in its success is that shoppers let market managers know that they are pleased to be able to buy local produce where they do most of their food shopping. Becky Cullen, a veteran with the department of agriculture in Delaware, said that encouraging consumers to continue to take an active role in Shore to Store is key to building the program. She said the three states share the funding to administer and promote the program, and each contributes ap- proximately $12,000 annually. To illustrate the popularity and growth of Shore to Store, Cullen points out that the income from the program was less than half a million dollars in 1989, but by 1996, it had swelled to $159,716,000. The number of May be completely made the day before, then reheat. Serves four to six. Buttermilk Ice Cream (Ruben Satcbell) 1 qt. buttermilk 1 pt. cream 1-1/2 cup sugar flavor with vanilla or wine Blend these ingredients and put in freezer of refrigerator. Stir well after it begins to freeze and return to freezer. Serves eight. stores participating has doubled in two years with 56 members in 1995 and more than 100 in 1997. "It's good for the economy of Delaware, it's another outlet for our Delmarva growers, and the consumers are pleased with the product," Cullen said. "And this is not just a program for large farm- ers. Shore to Store is great for small and medium sized growers. "We say that the thrust of the program is 'Back door delivery.' The local grower can literally truck his produce up to the load- ing dock behind the supermarket and deliver his or her own fruit and vegetables." The program provides lists for consumers, grocers and growers. One lists growers and their spe- cialties, the other grocers that par- ticipate in the program. Cullen said that more than 30 items are included in the locally grown fruits and vegetables that make their way to area markets. They include corn, tomatoes, melons, peppers, cabbage, a variety of greens, apples, peaches and pota- toes. Among the markets that are par- ticipants in Shore to Store are Su- per Fresh, Acme, Food Lion, Gi- ant, Shop Rite, Thriftway, Meat- land-Camellia and Food Rite. Rapp said that the departments of agriculture make information available at fairs and other agri- cultural events, and those interest- ed in more information are asked to call the Delaware Department of Agriculture, 739-4811. "We want people to realize that this "s their program," she said. "You can ask your grocer, 'Is this local?' We all have to work well Continued on page 59 LEWES FISHHOUSE & PRODUCE OPEN DAILY Retail & Wholesale Open Sun. - Thurs. 11 - 7 All Year! Fri.  Sat.- 10- S 644-0708 There is only place where you can buy... LobS.t.ert_'$. Tuna Entre swordS' more! Sadwichu & ITILIC Homemade Soup (.,,,7 Rotisserie Chicken PLatters, etc. Baby Back Ribs, Fresh Salads & French Bread REHOBOTH SEAFOOD & DELICATESSAN featuring a wide selection of gourmet deft meats & cheeses ]1 HIll71 ' IT'" TI Y F T fit W Fl ]111111]1 '] RII/IIIVlIIT ,llllr ]1 qllll;ltll i lllflllllllll]lf ii!111] [f Fr7  r ...... rTlr !111' T * f  -I- "r TIIIll HrFI"ll I1 |IW 1l mm IBIIIIFI'IITr '1 r  Iff- r "lmflllmTt' mmW , n  n rn T P  fTlnll'lrff'rr']r'nllm"'nmrllmrrrlBrlllrrllrrrrT"lr-1r'1'*111 " - "r ' .... T ' r ['T" "" "="T''' " ' '1 "T