The Harper News (Harper, Tex.), Vol. 9, No. 23, Ed. 1 Friday, September 21, 2012 Page: 3 of 8
eight pages : ill. ; page 23 x 13 in. Scanned from physical pages.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
page 3
The Harper News
September 21, 2012
From the Kitchen of Old Stone Market
bv Karen Vaucher
AUTUMN VEGETABLES
Do you want to eat more
vegetables? Well don’t
despair. Even though the
bountiful spring and summer
crops are fading, there are
many awesome autumn veg-
etables which are not only
delicious, but good for you.
Here is my list: Belgian
endive, broccoli, Brussels
sprouts, cabbage, cauli-
flower, celery root, onions,
pumpkin, butternut squash,
spinach, zucchini, carrots,
parsnips, and turnips.
Belgian endives peak in
late November and then
they are generally good
through early spring. This
Vegetable packs a heavy
hutritional punch being an
excellent source of vitamins
A and C and a good source of
fiber. And to boot, they are
low calorie, less than eight
calories per cup. When pur-
chasing look for smooth pale
yellow or white leaves with
no brown tinges. They
should be very crisp. They
make a great filler along
with your regular salad and
add a little something ele-
gant and different. Or you
can simply do a salad of
sliced Belgian endives with
walnuts and pear, dressed
with a red wine vinaigrette.
Broccoli is a good source
of vitamin C (245% of your
recommended daily
allowance per 1 cup serv-
ing), vitamin K and vitamin A.
But its benefits extend even
further. Broccoli is thought
to have anti-cancer proper-
ties. It contains a phytonu-
trient “indole” which sup-
presses a chemical that is
thought to support tumor
growth. In addition, broccoli
has large amounts of bone
fortifying calcium. It can be
eat£i) raw or cooked, but
studies suggest that if you do
cook it, steaming is the best
method to preserve ail the
enzymes and nutrients.
Brussels sprouts, a mem-
ber of the cabbage family
are also celebrated for their
cancer-fighting properties
and their content of much
needed fiber. Brussel
sprouts peak in the fall and
are best cooked steamed,
sauteed or braised.
Cabbage will be at its best
in the farmers market in the
fall and early winter. When
cooking, it is best to break it
apart, either through slicing
or cutting to activate
myrosinase enzymes, which
in turn aid the release of
anticarcinogenic glucosino-
lates.
Cauliflower, another
member of the cabbage
family has no chlorophyll
and that is why it is white. It
is, however, so adaptable.
You can steam it and mash it
and it makes a believable,
far healthier alternative to
carbohydrate laden mashed
potatoes. Sprinkled with the
spice, turmeric, it can
reduce the severity of
prostate cancer both in
terms of tumor growth and
metastasis.
Celeriac or celery root:
although it looks ugly and
seems very inhospitable to
cook; it is one of the healthi-
est vegetables on our plan-
et. A source of vitamin C, K,
B6, phosphorus, potassium,
magnesium and manganese,
it can lower your blood
pressure and may also help
to reduce the risk of stroke.
The root can be thinly sliced
or grated into salads (much
like a radish), but it is also
delicious boiled or used in a
soup. Try serving it sliced or
cut into thin sticks as a first
course with a remoulade
sauce.
Onions are available year
round, thank God, but they
truly peak in the fall and
winter. They are a staple in
the kitchen, used widely in
just about anything. Sulfur is
the compound that gives the
onion its taste and provides
it benefits. For example, sul-
fur is thought to reduce
blood pressure and may also
help prevent fluctuations in
blood glucose levels and
contains a number of
flavonoids that promote
gastrointestinal health and
reduce the risk of many
types of cancer. They also
have a number of anti-
inflammatory agents that
can help reduce the severity
of symptoms associated with
arthritis, asthma and the
respiratory inflammations
associated with the common
cold and flu. Isn’t it wonder-
ful that something which
makes all of our food taste
better is so good for you?
Pumpkin and butternut
squash: butternut is my
favorite because of its sweet,
full flavor. Large chunks can
be roasted in the oven,
brushed with oil and thyme
or rosemary until golden
and then served as a side
dish. It works very well in
soups and risotto. Pumpkin
is such a great fail vegetable.
They are planted in July and
harvested in autumn. They
are best known as Halloween
jack-o-lanterns. However,
when ripe, the pumpkin can
be boiled, baked, steamed,
or roasted, in its native
North America, it is a very
important, traditional part of
the autumn harvest, eaten
mashed and making its way
into soups and purees.
Pumpkin pies are a tradi-
tional staple of the Canadian
and American Thanksgiving
holidays. In Canada, Mexico,
the United States, Europe
and China, the seeds are
often roasted and eaten as a
snack.
Spinach is one super veg-
etable! High in vitamin K and
A, it is also a great source of
iron and magnesium. It con-
tains various enzymes and
compounds that are thought
to help reduce the risk of
cancer, including tumors of
the stomach, prostate and
skin. It acts as an anti-
inflammatory agent reduc-
ing the symptoms associated
with asthma and arthritis. It
is great in a salad, delicious
when added to soups or
casseroles to provide bulk,
or simply on its own, cooked
and drizzled with olive oil,
salt and black pepper. I love
adding it to pasta sauces,
both red and white, since it
adds another color and
dimension.
Zucchini. Even though
most people plant it in the
spring and summer, it is
hearty enough to remain
into the fall and is a nice
addition to many fall dishes.
It is best known for its vita-
min C content but also con-
sidered a good source of
Vitamin A and luetin, which is
important for eye health.
Carrots have a more
robust flavor in the autumn
than in the spring. They are
delicious in soup and lentils,
shredded into a salad or
sandwich and are good sim-
ply steamed, braised, stir
fried or roasted. A dash of
orange juice brings out the
flavor, but use only a dash.
Adding them to your slow
cooked stews will impart
sweetness.
Parsnips and turnips
should be chosen smaller
than larger for texture and
flavor. Steamed, boiled or
roasted, they should be
served with olive oil and
herbs or a touch of butter.
As a root crop, turnips and
parsnips grow best in cool
weather; hot temperatures
cause the roots to become
woody and bad-tasting.
Both are high in vitamin C
with the parsnip also being a
source of potassium.
My favorite autumn soup
is my French mother-in-
law’s AUTUMN POTAGE.
Take any combination of
the vegetables above. Be
sure to use at least four or
five and onions are a must.
First saute the onions in
olive oil until transparent.
Then add the other vegeta-
bles cut into small cubes.
Add a quart of chicken stock,
salt, pepper and a bouquet
garnish of herbs. Simmer
until all the vegetables are
soft. Remove the bouquet
garnish and puree in batches
in a blender or food proces-
sor until smooth. Adjust the
salt and pepper and add a
touch of cream if desired.
This is a simple, healthy, fill-
ing and very delicious
autumn soup.
Karen Vaucher is avail-
able for chef demonstrations
and presentations for your
club or company event. She
can be contacted at 830 864-
5060 or info(5)oldstonemar-
ket.com.
American Ban f of Texas
ConfiaHy invites you to an
Open House
to help us than£
<EiCeen tMeyer
Tor her 30 years of service
to the Banh^
Help us in wishing her well
in her new venture
“(Everlasting (Blooms”
(Friday, Septemher28, 2012
3:00 p. m. till 6:00 p. m.
American Banhjof Texas
1710 Horth Llano
Security State Bank & Trust
“THE Hill Country’s Bank”
Since 1941
HARPER
23596 WEST US HWY. 290
(830) 864-4400
www.ssbtexas.com
Member FDIC
Silent Auction at the
Harper Library
Resale Shop
The second item is a
decorative silvertone
finish wall decor unit
with frosted glass
tealight holders. It
would be great on an
interior or
exterior wall.
Up for silent auction in
the month of
September is an
antique wash bowl and
pitcher set. It is a
pretty buff/ivory color
with flower decora-
tion. It will look
lovely in any setting.
The bidding runs from Sept. 1 -rSept.^9, 2012.
MEETING NOTICE
Harper Wildlife Management
Area Association
6:00 p.m. Wednesday, October 17, 2012
Harper High School Library
The primary purpose of this meeting is to
receive vour Harvest Record Books, receive
harvest recommendations and elect officers.
If unable to attend, Harvest Record Books
may be picked up at the AgriLife Extension
Office in Fredericksburg following the meeting.
NOTICE OF PUBLIC MEETING
TO DISCUSS HARPER ISD
State Financial Accountability Rating
Harper ISD will hold
a public meeting
at 7:00 p.m., October 15,2012
in the District Board Room
Harper, Texas
The purpose of this meeting
is to discuss Harper ISD rating
on the state’s financial
accountability system.
Library Adult Literacy Classes
• Adult Classes Start on Sept. 4 on
Tuesdays, from 6.00 - 700 p.m.
1. English as a second language (ESL)
2. Citizenship
3. G.E.D Classes
Call 830.864.4993 for more information
Classes are free; there is no charge.
Contact
Elected
Officials
(Editor’s note: As critical
issues come before both
the state and national gov-
ernments, 1 have decided to
devote a little of the
paper’s space to contact
information for our elected
officials. The closer we as
citizens stay in contact, the
better our officials can act
to protect our interests.)
President
Barack H. Obama, The White
House, 1600 Pennsylvania
Ave. Washington, D. C.
20500 •
www.whitehouse.aov
Vice President
Joe Biden, Executive Office
Bidg. Washington, D. C.
20501
vice nresident(3>white-
house.aov
U.S. Senator
Kay Bailey Hutchison, 284
Russell Senate Office Bldg.
Washington, D. C. 20510
(202) 224-5922
www.hutchison. senate.aov
U. S. Senator
John Cornyn, 370 Russell
Senate Office Bid.
Washington, D. C. 20510
(202)224-2934
www.cornvn.senate.aov
U. S. Representative
Mike Conaway, Dist. 11,511
Cannon House Office Bid.
Washington, D. C. 20515
(202) 225-3605
Llano office - (325) 247-
2826,
www.conawav.house.aov
Texas Govenor
Rick Perry, P. 0. Box 12428,
Austin, TX 78711
(512) 463-2000 www.aov-
ernor.state.tx.us
State Senator
Troy Fraser, Dist. 24, P.0.
Box 12068, Capitol Station
Austin, TX 78711,
512.463.0124, 512.463.3732
830.693.9900
State Representative
Doug Miller,
doua.millerl&house.state.tx
■US
P.0. Box 2910, Austin, TX
78768-2910, 512.463.0325
or 512.463.6161
County Judae
Mark Stroeher, 101 W. Main
Fredericksburg, TX 78624
(830) 997-7503
County Sheriff
Buddy Mills, 1601 E. Main,
Fredericksburg, TX 78624
800-735-0362
Countv Commissioner. Pet 5
Billy Roeder
101 W. Main,
Fredericksbug, TX 78624
(830) 997-7503
Copies of The
Harper News
are available
in these fine Harper
stores:
Waldos,
Behrends Feed at
Bode’s, Dauna’s, and
the Longhorn Cafe.
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Stevens, Martha. The Harper News (Harper, Tex.), Vol. 9, No. 23, Ed. 1 Friday, September 21, 2012, newspaper, September 21, 2012; Harper, Texas. (https://texashistory.unt.edu/ark:/67531/metapth844561/m1/3/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Harper Library.