Milford chronicle., 1931-04-03
YOUR oLIyE.AT.HOME0 GARDEN


\ Pearl Macdonald, of the Extension
Service, University of Delaware.
During this year of limi.e5 foot
supply due to the drought and lacl
e of money to buy shipped-in foods
many families would have Jared bet
ter if they had had even few nome
canned or stored vegetables from {
home garden.
} And 50, the Extension Service in
the various states, continues Miss
Macdonald, is urging families tC
make this a "live-at-hOme year
, Every family that can possible ar
range for plot of ground can live
|, at-hOme" by having a home vege-
table garden to provide food while
Jobs and money are scarce.
The garden will be source If iu-
expensive food supply. The MEM
bers of the family-adults and chill
dren-can help with the gardening.
1t is estimated by the U. S. Depart
ment of Agriculture that seed and
fertilizer for a garden to supply
vegetables to family Of from five
TO eight persons will cost in the
neighborhOOd of from S to 10 dol
lars. Such Il garden would yield
some surplus for canning and stOr-
ing for winter use.
TO use more vegetables in the
daily diet is in accord with the rec
concentrations of our best authOri-
ties in Nutrition and Health.
Vegetables owe their importance,
from a nutrition standpoint to three
food needs which they supply in the
daily diet; namely, vitamins, miner
ais and "roughage." "ROughage" re-
fers to the woody matter of fiber in
fruits and vegetables which supplies
bulk or ballast in the food mass and
helps to prevent constipation.
Minerals are needed for growth of
bones, teeth, muscles and other It's
sues. They aid in the digestion and
use of foods and in the elimination
of wastes and in maintaining gener-
al well-being. Greens are the lest
iron tonic and, with the exception of
milk, furnish more lime than any
other class of foods.
Vitamins are substances found in
very small amounts in natural food
LAaLNA AaAs hCJ uAC ACGuCu lOl
growth and to maintain general
good health. Various diseases such
as scurvy, pella gra, ricketts, lin
young children), susceptibility to in
fections, result from lack of vita !
minis in the diet
Vitamins, in general, are supplied |
in milk and dairy products, eggs, |
fruits and vegetables.
All of the green leafy vegetables |
used for food are very good sources
of, vitamins. Asparagus and green
string beans are classes with the
leafy vegetables. DR.. McCollum, one
of our weil-known nutrition author
tiles has given the name of "protec-
tive foods to milk and the leafy
vegetables in order ito emphasize
the fact that they have an especially
important part to play in correcting
the defects which are likely to be
found in the diet of man in almost
any of the temperate or warmer reg
ions of the world" ..I
So, the Extension Service, cOntin7
les Miss Macdonald, urges every
gardener to plant leafy vegetables
and every hOmemaker to can some
If these for winter use.
The most common and appetizing .
lmong the leafy vegetables are let
uce, romaine, water .cress, upland
'ress, poke, cabbage, Brussels J
sprouts, chard, kale, spinach, turnip
ops, beet tops, dandeliOn, lambs
luarter, and others. Z
IF tunVt1I -,
o what to plant, when to plant, sue I
.ession of paintings, fertilizing, in {
ect control, write to the Extension
service of the University or to the
'ounty Agricultural Agent or Home
Agent and they will
e glad to give you such informa- {
ion.
Recipes
DandeliOn, winter cress, turnip 4
Op greens can be had now.
General Method of Preparing 6
Ireens-Pick over carefully, wash 4
Place in kettle. With
snder leaves. as spinach, chard, etc. 5
o water except what clings to the q
caves is needed. Other green's re- &
uire more water. Add a two-inch D
lbe of fat salt pork or bacon for 9
avOr if desired. Cook until just \
'nder or until sharp knife easily q
It's through the greens. Drain, sea- 3
IN with salt. pepper and butter. A
tile lemon juice or vinegar may be q
lded. 9
Water from cooked greens may be G
led i'll vegetable soup. T
Less mineral is lost if green's are q
canned instead of boiled. e
If greens are cooked too long, the T
lvor is spoiled. z,
If too much fat pork is used the e.
t causes digestive disturbances. c
Spinach or other greens may be {,
FINISHED with slices of hard cook s.
egg. A
Never add soda to vegetables. So 6:
destroys the vitamins. ~
lads: ~
Any cooked greens may be chop (;
ID cOarsely and used with other *
getables in vegetable salad. They ~
ay be garnished with hard cooked "a
gs. A
Young and tender dandelion or SX
mach may be served raw in salad SS
st as water cress is served. "a
French, Mayonnaise or Cooked *
lad Dressing may be used. fS
French dressing is made by thor sO,
ghly beating together / tb vine ~
+ or lemon juice, tb salad oil ~