FARM LIVING
THE WESTERN PRODUCER | WWW.PRODUCER.COM | MAY 19, 2016
19
LENTILS AND BEANS
Try a new pulse dish this week TEAM RESOURCES
BETTY ANN DEOBALD, BSHEc
P
ulses are taking centre stage this year during the United Nations International Year of Pulses. Unique and interesting ways to encourage Canadians to include more pulses in their diet are in evidence at every turn. A school breakfast and lunch program in Saskatoon has pulse recipes such as bean lasagna and oatmeal lentil chocolate chip cookies in their menus. At pulsepledge.com, the Pulse Pledge encourages individuals to commit to eating pulses once a week for 10 weeks. The signup is free and includes recipes and inspiration sent on a regular basis. There is also the chance of winning great prizes. Here are some recipe suggestions.
MARINATED GREEK CHICKPEA SALAD 1 can chickpeas, 540 mL rinsed and drained 1 c. broccoli, cut into 250 mL 1/2-inch (1 cm) pieces 1 c. cauliflower, cut 250 mL into 1/2-inch (1 cm) pieces 1 c. carrots, quartered 250 mL and sliced 1 c. celery, chopped 250 mL 1 c. fresh mushrooms, 250 mL quartered 1 c. sweet red, yellow 250 mL or orange pepper or a combination of 1/4 c. green onion, 60 mL chopped 4 seeded and chopped Roma tomatoes OR 1 1/2 c. grape tomatoes 375 mL
1/2 c. feta cheese, crumbled
125 mL
1/4 c. green Manzanilla 60 mL olives stuffed with pimento, sliced
60 mL
In a glass bowl, whisk together oil, vinegar, thyme, sundried tomatoes, salt and pepper. Add lentils and feta cheese, then gently toss. Garnish with olives and serve immediately or cover and refrigerate. Toss before serving. Serves four. Source: adapted from Unico lentil can recipe.
Greek dressing: 1/4 c. canola oil or olive oil 1/4 c. lemon juice 1/4 c. fresh parsley, chopped 1 tbsp. dried oregano 1 tbsp. dried basil
60 mL 60 mL 15 mL 15 mL
In a large bowl, combine chickpeas, broccoli, cauliflower, carrots, celery, mushrooms, sweet pepper, and onions. Toss lightly to mix well. Add tomatoes and feta cheese. Mix gently. In a jar, combine oil, lemon juice, parsley, oregano and basil. Shake well. Add dressing to vegetable mixture and toss to coat well. Serve. Note: dressing and vegetable mixtures can be made a day ahead, refrigerated and then tossed together just before serving. Serves eight.
CHICKPEA PASTA SALAD 4 c. cooked corkscrew pasta, drained and cooled 1 L Add to the marinated Greek chickpea salad vegetable ingredients, refrigerate and serve the following day or mix with dressing and serve immediately. Serves 12. Source: adapted from pulsecanada.com.
LENTIL AND SUNDRIED TOMATO SALAD 3 tbsp. canola oil or 45 mL olive oil 2 tbsp. white wine vinegar 30 mL 1/4 tsp. dried thyme, 1 mL crumbled 1/3 c. sundried tomatoes .75 mL drained and finely chopped 1/4 tsp. salt 1 mL 1/8 tsp. pepper .5 mL 1 can lentils, rinsed 540 mL and drained 1/2 c. feta cheese, 125 mL crumbled
HOT BEAN SALAD This is a family favourite that I often serve at a summer barbecue or take to a potluck. Leftovers are delicious cold the next day with cold cuts. 1/2 lb. bacon, 250 g fried and chopped 1 large sweet yellow onion, chopped 2 cans pork and beans 398 mL each 1 can bean medley 540 mL (red kidney, chickpeas, Romano beans and northern white beans) drained and rinsed 1 can faba beans, 540 mL drained and rinsed 1 can mushroom stems 284 mL and pieces 1 c. red, green or 250 mL yellow sweet peppers or a combination of 1 c. celery ribs and 250 mL leaves 2 tbsp. brown sugar 30 mL 1/2 c. ketchup 125 mL 1 tbsp. white vinegar 15 mL Fry bacon until crisp, drain on paper towel to remove fat. Remove bacon fat from pan and reserve one tablespoon (15 m) to fry onion until transparent. Place bacon, onion, beans, mushrooms, peppers and celery in a large casserole or slow cooker. Mix brown sugar, ketchup, and vinegar in a small bowl. Stir into bean mixture. Place in a 350 F (180 C) oven and bake 1 1/2 hours or heat two hours in slow cook-
Hot bean salad is an alternative to baked beans. Leftovers are delicious served cold the next day. | BETTY ANN DEOBALD PHOTO er on high or four hours on low. Keep hot while serving. Cool and refrigerate leftover. Serves 10.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
FEATURED AGROLOGIST The future of your business deserves a professional.
GUARDIANS OF THE FOOD SYSTEM STEWARDS OF THE ENVIRONMENT INNOVATORS IN THE ECONOMY
Tracy Hansen, PAg SK Species at Risk Farm Program Coordinator Simply Agriculture Solutions Swift Current, SK Tracy is developing Saskatchewan’s Species at Risk Farm Program. The program (launch in July/August 2016) will provide producers access to a free workshop and workbook to self-assess potential species at risk on their farm or ranch. They will able to develop an action plan and have access WR IXQGLQJ WR LPSOHPHQW EHQHȴFLDO PDQDJHPHQW practices.
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Gary Smith, PAg FARM SAFETY
Taking steps to prevent farm accidents SPEAKING OF LIFE
ourselves too much. It is discouraging to see the list of things to watch out for while our grandchildren visit. Do you have any suggestions?
A: JACKLIN ANDREWS, BA, MSW
Q:
Our grandchildren will be here next week to spend 10 days with Grandpa and me while their parents are off to Italy. Grandpa and I are excited. At the same time, we are cautious. Nothing could be worse for us than to have one of our grandchildren injured on the farm. We sat down to take an inventory of what could potentially hurt them. The list is overwhelming. Both of us grew up on the farm. Neither of us thought of the farm as anything but a safe place. Things have changed, probably for the better, but in terms of safety, I wonder if we haven’t compromised
I am glad you are making a special effort to ensure that your grandchildren will be safe. Many of the farms I visit have a designated area for children. The kids are not allowed out of the area unless accompanied by an adult and no one is allowed to bring either heavy machinery or unpredictable livestock into the children’s playground. Your grandchildren are not likely to go beyond the rules you have in place to protect them but you have to be clear and concise about what those rules are. Do not limit your discussions to city kids visiting your farm. Farm kids are no safer than town kids. Between 1990 and 2008, 71 percent of children killed on the farm were farmers’ children. Ten percent were visitors to the farm and
nine percent were relatives to the farm, according to Canadian Agricultural Injury Reporting. You might also rethink your safety plans for elders on the farm. Between 1990 and 2008, the highest rates for death by farm accidents were found men 80 years and older. Most farm deaths were machinery related (rollovers, runovers, entanglements). Those huge machines that are comfortable and easier to run are also more complicated. Sometimes it’s difficult to convince older farmers that they need a little upgrading in their skills before heading out to the fields in a more modern piece of machinery. I hope that once you have finished your safety inventory for your grandchildren, you carry on your discussions and make your farm safe for everyone. Jacklin Andrews is a family counsellor from Saskatchewan. Contact: jandrews@ producer.com.
Organic Inspector Proc-Cert Organic & Trans Canada Organic &HUWLČ´FDWLRQ 6HUYLFHV 7&2
Saskatoon, SK
Gary has many years of experience in the agriculture community, conducting inspections of organic operations. Working with a certifying body, he helps ensure that producers comply with organic FHUWLȴFDWLRQ VWDQGDUGV *DU\ LV WUDLQLQJ WR EHFRPH D FHUWLȴHG RUJDQLF DJURQRPLVW WKURXJK WKH 3UDLULH Organic Grain Initiative. Ȋ7KH SURIHVVLRQDO DJURORJLVW 3$J GHVLJQDWLRQ DVVXUHV WKRVH Ζ ZRUN ZLWK RI P\ HGXFDWLRQDO EDFNJURXQG DQG P\ FRPPLWPHQW WR FRQWLQXLQJ HGXFDWLRQ DQG D FRGH RI HWKLFV ȋ Gary was raised on a mixed farm near Crane Valley, SK. He received a BSc in Biology, BSA in agricultural economics, and an MCEd from the University of Saskatchewan. Gary previously worked with Saskatchewan Polytechnic and has been an agricultural contractor since 1991.
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