Edena
Sheldon

CUISINE SCENE

SOMETIMES LEFTOVERS
are the best. As I write this
week’s column, I know first
hand, My hushand and I
threw an Indy race night
outdoor dinner fer a dozen
friends, and I must have
cooked for several dozen.
Our big sub-zero commercial
fridge is loaded with enough
for us to feast on for the rest
of the week.

I feel the same about the end-of-
summer produce on hand. Green
tomatoes rake the best preserves
(to slather on grilled steaks or to
serve with breakfast sausages).
Corn tastes best here at this time of
year, and the variety is staggering.

This is when the summer sun
has finished those Keremeos toma-
toes to a lush full-flavored ripeness
(and I load up on a caseload for my
freezer). And those wonderful pick-
ling cucumbers and fresh dill go
into glass jars for pickles.

So this week’s colurnn is a bit of
this and a bit of that, like our gar-
dens right now. Hope you enjoy it.

First up - a gentleman reader
from West Vancouver sent me a
lovely hand-written letter last
month. It was in reference to my
comment recently that ficid cucum-
bers most always are bitter.

He shared with me his mother’s
secipe and old family trick, and said
that he had been enjoying regular
field cukes when in season fur
years, with nary any indigestion.

So here goes: ne says...

“Cut one end off the cuke, say
about half to one inch. Rub the cut-
end vigorously with the stub. The
frothy milky build-up should be
rinsed under cold tap water.”

My enthusiastic reader contin-
ues: “Peel the rind well down io the
white innards (for any type cuke).
Slice the cuke crosswise into eight-
inch or less rounds. Soak the slices.
covered with cider vinegar (white
vinegar with it’s chemicals does not
taste the same!) in the refrigerator

EDGEMONT VILLAGE

Carner of Edgemont Bivd. & Queens

for up te ene week.”

“A coke bread and butter sand-
wich. salted and peppered. is super-
preat tasty eating. And. guaranteed,
no indigestion!”

On to tomitoes, | never. ever
tefrigerate them, Turns the meaty,
firm Mesh to mush. And yes, if you
bring green tomatoes inside and pul
them on your counter, they will
tipen right before your eyes, OF
course, be sure and {ry up some for
breakfast coated with corn flour and
fried in some nice bacon drippings.

We are enjoying simple tomato
sandwiches in this househald.
Nothing better with these lush beau-
ties ve been buying up at Bob's
Fruit Stand in North Vancouver.

Get some really good old-fash-
ioned white bread (like Saleway
sells from their bakery unsticed in
those nice open-ended paper bags).
Slice really thick. Stather the bread
with good mayonnaise. Cover with
thick slices of ripe bectsteak tomia-
toes. Season with sea salt and lots
of freshly ground black pepper.
Close the sandwich up - and enjoy.

And while we're talking about
tomatoes, IH tell you how to make
sundried tomatoes at home. But you
must begin with really nice Roma
(plum) tomatoes. Great to keep on
hand for all kinds of things.

Final tip of the season: if you
keep reading (in recipes) the term
“peeled tomatoes,” here’s how:
Place whole tomatoes in a large
bowl. Pour boiling water over
tomatoes. Count to 60 seconds and
pour water off. Hold tomatoes in a
cloth, and slip skins off with the tip
of a sharp knife.

Gcod-bye summer. Welcome
fall! Nothing to fret about, think
about all those great apples, and
squashes, and onions, and root veg-
etables, and pumpkins, and cranber-
ries coming up. See you next week!

HOME-STYLE SUNDRIED
TOMATOES
This recipe will yield a generous
cup of packed dricd tomatoes. Of
course, recipe may be doubled or
tripled as neerled,

4 Ibs. (2 kg) Roma Italian type
tomatoes, ripe and firm (bul
not soft)

Sea salt
Wipe tomatoes clean with a

damp cloth. Halve and cut out any

very thickish stems or cores.
Arrange the tomatoes cut side up
on clean wire racks. Sprinkle top
surfaces with sea salt.
Turn oven temperature to 200°F

WALLY’S
SEAFOOD
Black Cod
$7? bb.

1419 Lonsdale Ave.
984-4571

983-9330

We reserve the right to limit quantities. Prices in effect Wed. Sept.21, to Tues. Sept.27, 1994
nee

Wednesday, September 21, 1994 — North Sitore News — $4

NEWS photo Cindy Goodman.

LOOK FOR the fast of sweet fresh corn for sale on the North Shore right now! Fresh Chilliwack
corn is sold most days and weekends at the Caulfeiid exit off the Upper Levels in West
Vancouver. Vendor Johanna Stiver offers an armful to passers-by.

(100°C). Place tomatoes in oven on
their racks. Leave in for 30 minutes.

Reset the oven temperature to
about 150°F. Prop the oven door

of the tomatoes (overnight is great,

slightly ajar (to allow moisture to
while you sleep!).

escape). Leave the tomatoes to dry
for anywhere from six to 10 hours,

depending on the size and thickness See Corn page 54

DEPENDABLE
cARE™

WASHERS

* Heavy uty.
Super Capacity

* Regular & Perm.
Press Cycles

*3 Wash
Temperatures

™Dlacount la taken off
purcheca prize,

“Basad on consumer brand preference surveys.

DISHWASHERS

* Pots & Pans, Normal,
China Cycles
+ Rinse and Hold

Fewei M) SAVE

UTHORIZED |

DEPENDABLE 4 .
cARE™ =| | Be 1

DRYERS

+ Heavy Ditty,
Super Capacity

« Electronic Dry
and Dryness
Monitor

" mre BOOS, rer
WASHERS

* Heavy Duty, Super Cepacity

* Regular & Perm. Press Cycles .

REFRIGERATORS

* Strong Box™ Door Hinges
« No-Break™ Bins
* Heavy Duty Sheives

SAVE

Big-city prices with small-town attention to service at your
authorized Maytag Sales, Parts & Red Carpet service store:

Eleline RANGES |
f S YEARS FREE BURNER |
REPLACEMEN (Ask tor detets) BB