SEPT_OCTOBER_2015_FINAL_no bleed

the Savings issue

At Season’sPeak

P roper storage is the key to making fruits and vegetables last longer. Store fruits and vegetables separately and keep ethylene-rich avocados, bananas, kiwis, tomatoes, papayas and stone fruit separate from apples and watermelon (ethylene is a ripening agent). Bananas tend to ripen quickly and can cause nearby fruits and vegetables to ripen prematurely. Store bananas separately. Apples Store apples in the crisper drawer of your refrigerator. Top with a damp paper towel to keep apples fresher longer. Butternut Squash This hard-shelled squash is a tough nut to crack. Use a sturdy, sharp chef ’s knife to remove the stem and top, then peel, cut lengthwise, and scoop out seeds and stringy interior. The dark-orange flesh is great roasted and steamed or added to soups, casseroles and pasta dishes. Store whole butternut squash in a cool, dark place for up to one month. Peeled squash can be stored in the refrigerator in a tightly covered container for up to 5 days. Cucumbers Store cucumbers on your countertop, instead of in the refrigerator, and they will last longer. Make sure you keep cucumbers separate from ethylene-gas producing tomatoes, melons and bananas — ethylene gas will cause the cucumbers to spoil. Collard, Mustard & Turnip Greens Wrap unwashed mustard, collard and turnip greens with a damp paper towel and store in the fridge for up to one week. Wash well before cooking. Eggplants Store eggplants in a cool spot, away from direct sunlight. Keep away from tomatoes, melons and bananas.

Johnny O’Lantern by Chef Johnny Blancher W arning ... Power tools required! The most fun part of pumpkin carving is getting to use my hole saw and that Dremel saw I got for Christmas. It’s important to find the perfect carving pumpkin. At Ye Old College Inn we grow our own pumpkins on over an acre of urban farm, but a trip to your nearest Rouses will get the job done. Choose one that’s got a good, sturdy stem. Lay out towels on a solid surface and place the pumpkin on top. Use a boning knife — it has a sharp point and narrow blade — to cut out the lid. Scoop out the pulp. And scoop. You need to make sure you get every inch of it. I use an ice cream scooper instead of a spoon. It’s less messy. Now’s the fun part. A battery-operated drill set with a half-inch hole saw will produce the perfect set of eyes. A slightly larger ¾-inch hole saw will lead to the perfect nose.That Homer Simpson “D’ oh!” look can be achieved with a 2-inch hole saw right where the mouth should be. However, for the more intricate carvings, you’ll need a pencil to sketch your favorite look and a Dremel tool to create the details. A sheetrock knife is also handy when carving up the details. Regardless of your artistic talents, remember to remove all the seeds from your pumpkin along with as much of the pulp as possible. If you choose to light your lantern with a candle or heat source, remember to carve out the top to prevent burning. But these days a battery powered LED light will do the trick and prevent any scorching. The best part of carving your own Jack O’Lantern, or in my case, Johnny O’Lantern, is quality time with the kids. Children of all ages love the task and the chance to show a little creativity.

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MY ROUSES EVERYDAY SEPTEMBER | OCTOBER 2015