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ONTARIO NEW POTATOES EXCELLENT IN SALAD Potato salad is a favorite with many people during the summer months. Now is the time to enjoy this tasty salad since Ontario's new potatoes are available. For a change from the popular cold potato salad, food specialists at the Ontario Ministry of Agriculture and Food suggest trying a baked potato salad. It's a tempting new version of an old favorite, and a good addition to any meal. It can be prepared ahead and refrigerated until baking time. Pick up some Ontario new potatoes today and treat your family to a baked potato salad. BAKED POTATO SALAD 6 medium potatoes, cooked and cubed 6 slices bacon, diced 14 .cup chopped green onion 34 cup chopped celery 14 cup cider vinegar 1 cup water 1 tablespoon sugar 1 teaspoon salt 2 teaspoon celery seed 1/s teaspoon peppcr Put cooked potatoes in a 1-quart casserole. In a skillet, cook bacon until crisp. Remove bacon from skillet and add to potatoes. Add remaining ingredients to bacon fat. Bring mixture to a boil. Pour over potatoes and bacon. Bake at 180 degrees C (350 degrees F) for 30 to 40 minutes. Makes 6 servings. ONTARIO SWEET CORN - INDESCRIBABLY DELICIOUS Fresh Ontario sweet corn is on the market now, avàilable from local food stores, road- side markets, and pick-your- own farms. Treat yourself to a corn-on-the-cob often during the season, which continues through August until the end September. L'fully enjoy the delicious flavor and tenderness of sweet corn, food specialists at the Ontario Ministry of Agricul- ture and Food remind us how important it is to eat corn as soon after picking or purchas- ing as possible. In just 24 hours after picking, corn can lose up to 50 per cent of its sugar. So refrigerate the corn and plan to use it the day you buy it. If it is absolutely necessary to store corn, keep it in the refrigerator with the husks on and use it the next day. Food specialists suggest a couple of things to watch for to determine the freshness of the corn before you buy it. Choose cobs that have fresh-looking green outer husks and dry silks. As the corn gets older, the silk will start to fall out. It isn't necessary to peel back the husk of the cob to determine the maturity of the corn. Just hold the cob tightly at the silk end, which is the last part of the ear to mature. If the corn is ready, you will be able to feel the firm large kernels through. the husk. The last step before sinking your teeth into the tender, sweet corn is to cook it to perfection. All It takes is 5 to 7 minutes for medium- to large- size cobs in boiling water. Longer cooking toughens the kernels. Remove the cobs from the water as soon as they're cooked. They will become water-soaked and lose flavor if left in the cooking water. Now enjoy that indescribab- ly delicious flavor! ONTARIO PEACHES - QUANTITIES FOR PRESERVING More of Ontario's peach crop is coming to market. If you plan to preserve some peaches, now is the time to do it! Redhavens become avail- able this week, Lorings a little later in the month. Both are excellent varieties for freezing and canning. Whether you plan to pick your own peaches or ~buy them, food specialists at the Q rio Ministry of Agricul- tihe< and Food tell you to decide ahead of time just how many you require for your preserving needs. If your preservi g plans include canning, note that a 6-quart basket of peaches contains about 8 to 10 pounds, and will yield about 4 to 5 quarts of canned peaches. A 4-quart basket (about 6 pounds) yields about 2½ to 3 quarts. It takes about 2 to 2'2 pounds of peaches to yield 1 quart of canned peaches. If you're planning to freeze peaches, buy as many as you think you'll use during the winter months, allowing about 4 to 6 medium peaches for every 4 servings. A 4-quart basket contains about 24 medium or 30 small peaches. For making jam, check the amount of peaches required in the recipe you plan to use. As a general rule, 6 cups of crushed peaches will yield about 412 cups of jam. When you get the peaches home, sort them accordingly to their maturity. Ripe ones can be preserved the same day. Leave the unripe peaches at room temperature for a couple of days until they are fully ripened and ready to preserve. now is the time to stock up, say the food specialists at the Ontario Ministry of Agricul- ture and Food. Zucchini is a summer squash, and, unlike the late or winter varieties, it has a tender and edible skin. Look for zucchini that is firm, has a good green color, and is free from soft spots. It should be heavy for its size. Since it is a very tender vegetable, zucchini requires only a short cooking time. To capture its delicate flavor, the best cooking methods include pan frying, steaming, boiling, and baking. Zucchini goes well with other vegetables such as tomatoes, green peppers, and eggplant, all of which are readily available during August in Ontario. Combine these vegetables to make tasty summer casseroles. For something different, eat zucchini raw. It's great in salads. Just wash and cut in slices or chuncks. There's no need to peel. Zucchini is also a good choice to include on a raw vegetable tray with a tasty dip. Freezing zucchini is very simple. Just wash it, cut ini slces, then blanch for 2 ONTARIO ZUCCHINI - minutes. Chil quickly and VERSATILE LITTLE drain well before packaging. VEGETABLE Freeze immediately. As an There are plenty of fresh alternative, after blanching, Ontario zucchini on the zucchini can be frozen in a market now. Whether you single layer on a try. Once plan to cook them, eat them frozen, it should be packaged raw or freeze them for later, and returned to the freezer. Recipe Supplement of the Canadian Statesman, September 19, 1979 9 INDOOR and OUTDOOR plete with visual aids. Each through the Office of Inde- GARDENING COURSES course kit includes text pendent Study, University of AVAILABLE material written by the course Guelph, Guelph, Ontario N1G The growing season is just instructor, a taped lecture on 2W1. about over, but that doesn't a cassette, filmstrips, and a "These kits make excellent mean that you have to forget hand viewer. At least four gifts for birthdays, anniver- about gardening until next filmstrips, featuring 84 color saries, Christmas, and other spring. frames, are included in each special occasions," says The long winter is a good kit. Wendy Elrick, of theOffice of time to brush up on your After you purchase the kit, it Independent Study. "They indoor and outdoor gardening is yours to keep. The also make cheery get-well skills. A new series of garden- materials are packaged in an gifts." ing courses, sponsored by the attractive hard cover binder The Creative Self-Learning Ontario Ministry of Agricul- for easy sheif storage and kits can also be adapted for ture and Food, allows you to reference. horticultural lecture presenta- learn at home at your own Subjects available in this tions. pace. new series include: Indoor The Creative Self-Learning Plants, Deciduous Trees, packages are part of a new Propagation of Tropical concept in home study. These Plants, and Flower Arrange- packages provide the quality ing of on-campus lecturescom pThese courses are available druperies by mother mod Aldapes custom made on the premises. Using the finest industrial machines Superior workmanship at reasonable Drop in and see our large stock of samples in every price range or our representative wil be pleased to cai at your home. No oblimation. We specialize n industrial installations. 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