Stemming the waste

O YOU suppose the Californians have found a new strain of strawberry? Contrary to all experience, they’ve been exceptional, this early season, really ripe, really juicy, really tasting like strawberries. I have beenso often deceiv- ed that last year I refused to buy any at all, and that’s a hardship for a salivating strawberry-

fancier.

Corn, too, this year, ac- tually has a corn flavor, never aS good as our own local ears, but acceptable as an occasional treat. And | have to tell you — the Hhittle toaster-oven | have been fin- ding uses for will do two cobs very handily. Have a square of foil ready, cut the beard off the end of the cob, pull the husks down as far as possible without pulling them off, remove all the silk, but- ter the cob and pull the husks up again to make a complete cover. Wrap this tightly in the foil, and lay the package on the tray in the little oven. (| had to upwrap mine and chop another bit off the stem to make it fit). Plug the oven in, turn the heat to 450, and within 20-25 minutes the corn will be ready. It tastes fresher than when it’s boiled.

Asparagus, funnily enough, never disappoints.

Our markets all carry the common green variety, a Sort of kissing cousin to the lux- urious blanched stalks that the Europeans favor.

The April issue of Food and Wine featured asparagus, too, the green kind, though nothing very unusual — some pretty pic- tures, of course. But their recipe for Asparagus Soup was for me like a remission of sins. You know how you

the kitchen ranger

throw half the asparagus stalk out? and have pains in your conscience? Well, this soup is made of those discarded stalks and peelings.

Peelings? You don't peel asparagus. But wait — let me tell you.

The traditional prepara- tion for these stalks, is to rinse the tender pointy end in running water, fingering it and the stem to dislodge possible grit, then to snap the stalk at its giving point and

discard Right?

So instead, cut off the very end, where it’s often white and very hard, and save the rest. They suggest a bag in the freezer, and you just keep stuffing them in, chopped, unfi u've got six cups full. As well, when you've got the tender tops assembled for the pot, peel them with a vegetable peeler, to within an inch of the succulent tip, and sdve the peelings. Collect them in the freezer, too, until you have a bagful, because they make the soup a stunn- ing green. The _ peeled asparagus stalks cook more quickly and are very tender to the bite.

When you're ready to make soup, half cover the chopped stalks with water, add a teaspoon of salt, bring to the boil and cook on medium for half an hour, un- til they’re very tender. Mine took 40 minutes. Add the peelings, bring the water back to the boil, and cook about five minutes. Now blender the lot, cooking water and all, and you have a delicious, cheap, fresh- tasting soup with a striking color. Thin with water or cream if you think it necessary, and garnish with a slice of lemon, or some cook- ed tips, or sour cream. | used french-fried onion rings to good effect.

Serve it with a clear cons- cience, too — you used the ends.

the remainder.

$21.00 for six gourmet

C5 - Wednesday, May 30, 1984 - North Shore News

We bought 3500 pairs! You get the Bargain!

« 100% COTTON — PREWASHED DENIM * WAIST SIZES 28 40 LEGS ASSORTED

BOY’S CAMOUFLAGE

COMBAT PANTS?

© THE “HOTTEST” PANT AROUND e RUGGED POLYESTER/COTTON BLEND * BOYS' SIZES 8-18

OUR PRICE

© WORKWERR AN WORLD

Were working for you!

DOUBLE

SUTCHED INSEAMS’‘OUTSEAMS

4 DAYS ONLY MAY 3tst. JUNE Ist, JUNE 2nd,

JUNE 3rd, 1984

- each pair

WHILE

QUANTITIES LAST —

HURRY INt

HARDWEARING GREEN/BROWN CAMOUFLAGE FABRIC

65% POLYESTER 35% COTTON

MON.-THURS., 9:30AM-6PM

FRI.9:30AM.9PM

SATURDAY $:30AM-.6PM SUNDAY 114M-5PM

chicken breasts is quite a deal. No bones about it.

2011 LONSDALE AVE., NORTH VAN. BUDGET CONSCIOUS PRICES

(Super Buy) US No 1

CANTALOUPES & HONEYDEWS 39° ib.

86° kg

Mix or match

Cattomta

RED BEAUTY California | PEACHES Wore rip tit hoose oun Chicken Kiev Allouto tuoken ects Che arnie tiyeh quality PLUMS c staffed warty bee sty Gutter read bipyes Con coat steakhouse stanchards Ghat gor for oar steaks 69° ib 89 Ib. Cordon Sutsse with a dete. tale baat aiid Bestoofah jour pouretme tue kety dianeroe “1 82 ke *1 96 kg. Ss tees) Lilli teacdy ction, ottertnates freon. yuo tree venir. There there out Cbathen ala Retne vith veotar Catole Florida California wtasty ot tliay ot Median tier ce atid nant Should you wish, you can also purchase JUMBO rooms tort ay be youkd oke oo ou) Phawattan two of our chicken breasts for dhe special FIELD WIth oe be eben bre ght ashe Poa yp ie price of $750 TOMATOES ONIONS apple a TA teres cr ny ooefte pee Pattaya day by ee a 59° ib. 4 Ibs. *1.00 Ae redeem to ee bey ae *1.30 kg 55‘ kg ye = | os mie f 4 " med mor, opty ral ds ‘ hoa ee a cr em ontthe ee bras te . tis

Vite gee te Vee geet ay toons feos ‘ ry, \e hae w

California

FIELD CUCUMBERS

39° lb.

86‘ kg

Imported GREEN PEPPERS

S9° Ib. The shop

1.30 k | . PARK ROYAL SHOPPING CENTRE

- South Mall —

Prices effective May 30 to July 3 1984