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modern home-ec fall comfort food Introducing Modern Home Ec! Long gone are the days when petulant adolescent girls were herded unwillingly into the Home Economics room to learn household management, cooking skills, and how to balance a chequebook, while the boys got to monkey around with saws, soldering irons and drafting boards. It’s time to put that segregation behind us! Women are not chained to the kitchen anymore, and men are now allowed into the domestic sphere; making homemaking a possible joint effort, far from the hilariously perfect, supposedly aspirational June Cleaver, vacuuming enthusiastically in heels and pearls, or pathetic Betty Draper, neglecting her children and popping pills with martinis to get through the day.

Because autumn is symbolized by the cornucopia of plenty, October’s Modern Home Ec explores the possibilities of all the fresh produce available to us on the lower mainland. Run, don’t walk, to your nearest farmers market or community farm stand and pick up: Beets Broccoli Brussel Sprouts Cabbage Carrots

Cauliflower Chard Corn Kale Leeks

Onions Parsnips Potatoes Pumpkins Rutabagas

Winter Squash Turnips Mushrooms Apples Kiwi

Pears Quince

apple butter Beet & Pear Salad Makes 6 servings From BC Fresh vegetables www.bcfreshvegetables.com Who says salads are only for summer? Enjoy this great dish for lunch or as a fresh side for dinner, full of fall goodness. Ingredients 8 medium BC beets, cooked and peeled 1/2 cup plain low-fat yogurt 125 mL 2 Tbsp. liquid honey 30 mL 1 tsp. Dijon mustard 5 mL 1/8 tsp. grated nutmeg .5 mL 2 Tbsp. chopped fresh mint 30 mL Grated rind and juice from 1 orange Salt and pepper 8 large BC leaf lettuce leaves 2 BC Bartlett or Anjou pears Watercress sprigs Method • In large bowl, combine yogurt, honey, mustard, nutmeg, mint, orange rind and juice and salt and pepper to taste. Stir beets into yogurt dressing. • Arrange 1 lettuce leaf on each of 8 salad plates. Spoon beet mixture onto the top of the lettuce. Thinly slice pears. Arrange pear slices and watercress sprigs on top of beet mixture.

From WCF Editor, Stephanie The best way to use up excess or not aesthetically-pleasing apples on your tree! This recipe takes a few hours so it’s a perfect activity for a rainy, lazy Sunday and it makes your whole house smell wonderful. Delicious on toast with peanut butter or stirred into plain yoghurt. Ingredients 7 lbs of apples, cored & peeled 1 cup sugar 1 tsp cinnamom ½ tsp nutmeg (add other spices at your discretion, like cardamom) Method • Start with about 7 lbs of apples, cored and peeled. If you like the peel, you can keep it on and then use an immersion blender when it’s cooked to the applesauce point, but it still won’t be as smooth. • Put the apples into a big pot with a cup or so of water or apple juice and cook down into applesauce. • Add sugar (this helps with preserving the finished product), cinnamon, nutmeg and whatever other spices you like. Cardamon is simply amazing! • Turn the heat down really low and cook for a few hours until almost all the liquid is cooked away and it has a buttery, spreadable consistency. • Throw it into some canning jars and boil in a water bath for 20 minutes.

October 2012 17

WestCoast Families October 2012 issue  

The October 2012 issue of WestCoast Families, featuring Fall & Halloween Fun, and Everything Baby! Plus, bonus insert of the 2012 Baby Guid...

WestCoast Families October 2012 issue  

The October 2012 issue of WestCoast Families, featuring Fall & Halloween Fun, and Everything Baby! Plus, bonus insert of the 2012 Baby Guid...

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