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<b>Zwirn</b>
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Spring has finally come in its typical fashion to the Hundred Valleys of the Umpqua.
Having experienced more than 30 spring seasons right here in Douglas County, I’ve come to appreciate, anticipate and laugh at Mother Nature’s curveballs every 10 minutes. Even though it was 86 degrees last week and snowing today, I recognize spring because the kingbirds and purple martins are home again and the asparagus is growing like weeds.
Asparagus season is short, but it’s bountiful. Our first few pickings are just to steam and get to the table in the quickest way possible. Later I branch out and become more adventurous. A few jars must be pickled and stashed away for winter enjoyment, some spears end up stir-fried or laid in omelets. Another simple preparation method is to coat spears lightly with olive oil, lay them in a heat proof dish and season them with coarse salt. Roast this at 375 degrees for 15 minutes, then offer it with a splash of balsamic vinegar. Pierced foil packets of asparagus seasoned in that manner also grill nicely outdoors, with the added benefit of no cleanup.
Having experienced more than 30 spring seasons right here in Douglas County, I’ve come to appreciate, anticipate and laugh at Mother Nature’s curveballs every 10 minutes. Even though it was 86 degrees last week and snowing today, I recognize spring because the kingbirds and purple martins are home again and the asparagus is growing like weeds.
Asparagus season is short, but it’s bountiful. Our first few pickings are just to steam and get to the table in the quickest way possible. Later I branch out and become more adventurous. A few jars must be pickled and stashed away for winter enjoyment, some spears end up stir-fried or laid in omelets. Another simple preparation method is to coat spears lightly with olive oil, lay them in a heat proof dish and season them with coarse salt. Roast this at 375 degrees for 15 minutes, then offer it with a splash of balsamic vinegar. Pierced foil packets of asparagus seasoned in that manner also grill nicely outdoors, with the added benefit of no cleanup.
Spring is ideal for cleaning and organizing food storage areas. Before those first jars of asparagus make it to the shelves, my pantry gets a spring cleaning. All canned products are dated with permanent marker, so identifying the older jars becomes an easy task. Place new jars to the back and use up oldest products first. I can tell at a glance how many jars of green beans and tomatoes remain in their allotted shelf space, and I calculate how much needs to be grown and put up this season.
Recycle any older jars of fruit into cobblers, dumpcakes or fruit crisps. Though they may not look as bright and sparkling as they once did, they make dandy treats. Try pureeing a drained jar of fruit in the blender along with a touch of Splenda or honey and a carton of low fat yogurt. Spread onto dehydrator sheets for delicious, healthful fruit leathers.
April is also the month to quit hoarding those last bags of frozen berries. Their new season is just around the corner, so use them up now, freeing up freezer space for the new crop.
In the coming weeks the Master Food Preservers have berry classes scheduled which you may find interesting. Strawberry Day in May offers everything from tips on economic bulk purchasing and storing, to canned syrup, no-sugar jam, fresh strawberry pie, various desserts and salads, and strawberry/rhubarb combos.
In June a hands-on canning class teaches basics of both pressure canning and water bathing, processing both tuna and blueberry pie filling. Participants will be canning their own jars of tuna to take home at the end of the session.
Canner gauges will be tested at no charge at both of these classes.
For information, call 672-4461 or visit http://extension.oregonstate.edu/douglas.
<i>Paulette Zwirn is a longtime Douglas County resident and a Family Food Educator volunteer for Oregon State University Extension Service.</i>
Recycle any older jars of fruit into cobblers, dumpcakes or fruit crisps. Though they may not look as bright and sparkling as they once did, they make dandy treats. Try pureeing a drained jar of fruit in the blender along with a touch of Splenda or honey and a carton of low fat yogurt. Spread onto dehydrator sheets for delicious, healthful fruit leathers.
April is also the month to quit hoarding those last bags of frozen berries. Their new season is just around the corner, so use them up now, freeing up freezer space for the new crop.
In the coming weeks the Master Food Preservers have berry classes scheduled which you may find interesting. Strawberry Day in May offers everything from tips on economic bulk purchasing and storing, to canned syrup, no-sugar jam, fresh strawberry pie, various desserts and salads, and strawberry/rhubarb combos.
In June a hands-on canning class teaches basics of both pressure canning and water bathing, processing both tuna and blueberry pie filling. Participants will be canning their own jars of tuna to take home at the end of the session.
Canner gauges will be tested at no charge at both of these classes.
For information, call 672-4461 or visit http://extension.oregonstate.edu/douglas.
<i>Paulette Zwirn is a longtime Douglas County resident and a Family Food Educator volunteer for Oregon State University Extension Service.</i>
