4 • January 2014 • UPBEAT TIMES


FOOD Education & Health T


he lunar calen- dar, based on the movements of


the moon,


is the basis for the Chinese New Years celebration. This tradition goes back thousand of years. The date always lands between January 21st and February 19th. The Chinese celebration


revolves around


resolutions to make needed changes for a brighter future. About 3,000 years ago, ancient Babylon celebrated the beginning of the year on what is now March 23rd. Late March seemed a logical choice for these avid agrarians. This was the time of the year when spring began and, most impor- tantly, new crops were planted. In our area, January is the perfect time to plant. Bare-root stock of


artichokes, rhubarb


and asparagus can be planted now. This time of year, you should find these available at your local nursery, with bare- root stock of blackberries, rasp- berries and blueberries arriving


soon. Artichokes have been a delicacy since Roman


times. Back


then, Pliny complained “thus we turn into a corrupt feast the earth’s monstrosities”


about


the buds. The large arti- choke buds we know today were


probably developed in Moorish Spain during the late Middle Ages. Artichokes


grow


especially well in California. Like in their old world villages, the Italian immigrants first planted artichokes near Castroville in the 20’s. The artichoke “heart” is the flower base, simi- lar to the strawberry and fig. Becoming rich and creamy when cooked, the artichoke offers a uniquely appealing com- bination of texture and flavor. There foliage is also gorgeous and especially dramatic when planted close to Rhubarb, which itself is showy enough for a dis- play spot in the garden. This


JOKES & Humor # 2 Eat Well & Prosper: Artichokes, Asparagus & More! With Executive Chef Ron Skaar of CLOVERDALE, CA. ~ ~ ronskaar@comcast.net


plant was used for centuries in Asia for its medicinal proper- ties. Rhubarb became popular in 19th century England due to it being one of the first fruit- like produce items. Appearing in early spring, its stalks often masquerade as a fruit. For the


crowns in a well fertilized trench, mounding soil around roots has they grow. You will enjoy the pretty fernlike foliage this spring and enjoy a slight harvest next spring. One 10 ft. row will yield 3-4 lbs of asparagus spears and the cut- ting of a good crop for the next 10 to 20 years!


Asparagus is one of the ten- der manifesta- tions of spring. California


produces 70 % of the crop consumed


in the States. Asparagus best


is


intense color and flavor of the field-grown crop of Rhubarb, try the “Crimson Cherry” or ”MacDonald” varieties. Asparagus is one of the most dependable of home garden vegetables. Place bare-root


eaten


within 24 hours after harvest. So growing it right


out side your kitchen door makes delicious sense. Those Italian immigrants


would certainly enjoy this sim- ple Sunset recipe, served up on a cold winter’s night.


Artichoke Soup 2 tbsp. olive oil


1 lb. frozen artichoke hearts, thawed


1 lb. Italian chicken or turkey sausage 1 bunch chard (1 lb.), stemmed


3 cans (15 oz. each)


low-sodium chicken broth Parmesan cheese


Remove casings from sausage and break into chunks. Heat oil in large pot over medium- high heat and cook sausage until browned, about 10 minutes. Halve artichoke hearts, add to the pot with broth and 2 cups water, bringing to a boil. Reduce heat to simmer. Chop chard and add to pot, cook until wilted, about 3 minutes. Ladle soup into bowls, garnish with cheese and accompany with warm Ciabatta bread. Serves 6.


4 • January 2014 • UPBEAT TIMES The coldest


winter I ever spent was a summer in San


Francisco. Mark Twain You can fall in love at first sight with a place as with a person. ~Alec Waugh


Italian Chicken Sausage and


A Scotsman was shipwrecked and finally washed ashore on a small island. As he regains conscious- ness on the beach, he sees a beautiful unclad nymphet standing over him. She asks,' 'Would you like some food?'' The Scot hoarse- ly croaks,' 'Och, lassie, I havna' ittin a bite in a week noo and I am verra hungry!'' She disappears into the woods and quickly comes back with a heaping helping of haggis. When he has choked it down, she asks,' 'Would you like something to drink?''' 'Och, aye! That haggis has made me verra hungry and I wad verra much like a drink!'' She goes off into the woods again and returns with a bottle of 75-year-old single-malt Scotch whiskey. The Scotsman is beginning to think that he's in heaven when the unclad nymphet leans closer and says,' 'Would you like to play around?''' 'Och, lassie, don't tell me ye've got a golf course here too!''


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24