Evening star. [volume] (Washington, D.C.) 1854-1972, 1954-02-04
Weekly Food
Report to the
Carolina Shod;
Fresh Rhuburb
From Michigan
By Violet Faulkner

Oy VtObSt TOutkUSb
You know spring is creeping
UP the Eastern Seaboard when
the first shad shows up in the
! market. Roe Shad has started to
come In from the Carolinas with
prices fairly reasonable for the
first catch Of the season. Fea-
tured fish buys to watch this
week are frozen swordfish, frozen
salmon steaks from the West
Coast. and sea bass. spied some
excellent Virginia crab meat at
the fish market. the price is only
slightly higher than during the
summer months. In fact. the
price on back I'm meat doesn't
vary much throughout the year.
At the meat counters. youll
see chuck roasts, steaks and all
cuts of lamb featured again this
week.
Root Vegetables
While we're marking time for
the new crop of spring vegetables
to be harvested, February is a
good month to focus your atten-
ton on root vegetables. This
is the month when they're in
their prime. Parsnips. rutaba-
gas. turnips. beets. carrots and
celeriac make good eating pro-
vided they're treated with care
and courtesy.
They are hearty vegetables and
have distinct personalities of
their own. If the flavor of ruta-
bagaS is stronger than you fancy,
try combining them with apples
or potatoes. When you cook ru-
tabagas. start them off in a small
quantity of boiling water in a
covered kettle and cook just un-
TIL tender +. about 20 minutes.
Long cooking not only develops
strong flavor but destroys the
vitamin c content.
ParSnipS. another root vege-
table that should get more
recognition, take on new char
acter when done this way: Pare
and boil in sailed water until
tender. Slice lengthwise and ar
range in a creased baking dish
with alternate layers of cheese
and bread crumbs. Pour on
little thin cream. cut a slice or
two Of bacon in bits and sprinkle
over the top. Bake about 80
minutes in a moderately hot
oven.
We asked our vegetable man
what had happened to satisfy,
or Oyster plant" as some call it.
He said the younger generation
isn't familiar with it and the
older people seem to have lost
their taste for 1t so it's
seldom on the market any more.
Cooking green's Z. spinach,
land cress, kale. mustard, tur-
nipS and collards are excel
lent quality now and the prices
are very reasonable. Lettuce is
bit cheaper this week and the
quality improved.
Those luscious big strawber-
ries you've been seeing around
town are not as expensive as
you might think. They're COM
ing in from Florida. Another
harbinger Of spring Is the fresh
rhubarb that is being shipped in
from hot houses In Michigan.
1t always seemed inconsistent
that our first rhubarb should
come from such a wintry State.
Tangerines are about over but
the rest of the citrus family con-
tinues to be plentiful. Apples,
winter pears and avocados are
all In good supply.
Nutrition Closes
A community school of nutri-
ton sponsored by the Washing
WA 0uAAAbAA 4OAA dA1u x1OSHlkdl
starts next week in the demon
Stration rooms Of the new Tako-
ma Park Seventh-Day Adventist
Church at Eastern and Carroll
avenues. NV. The week-long
school, scheduled to begin on
Sunday, February z, is open to
all interested persons in the
Washington area and is free ex-
cept for a nominal registration
fee. Prominent physicians and
nutritionists, including staff
members of the Sanitarium, will
act as instructors. Lectures will
include discussion OF the vari-
Gus types Of food and the ALL
important vitamins and miner
ais. Kitchens are being set UP
for practical demonstrations
where tempting main-course
dishes will be prepared and the
results sampled. Highlight of the
course will be the daily panel