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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (Oct. 28, 2019)
2B — THE OBSERVER & BAKER CITY HERALD SWEETS Continued from Page 1B One simple cooking technique is used for both dishes. You heat oil until it is hot enough to deep-fry, from about 350 to 375 degrees. Then you drop in the (peeled) banana or the (sliced) sweet potatoes. These will start to turn golden brown after a few minutes. That is when you add a handful or two of brown sugar. Spoon the brown sugar-oil over the bananas or sweet potato slices, occasionally turn- ing the pieces, until they are golden Hillary Levin / St. Louis Post-Dispatch/TNS brown all over. Fried banana with brown sugar, on a stick. Remove them from the pot, shake than the bananas we are off as much oil as you can, United States are too soft accustomed to. They can and allow them to cool for and narrow to stand up to a couple of minutes. Place the rigors of deep-fat frying. be deep-fried with impu- nity, and also happen to be one or two on a skewer, just In the Philippines they delicious. I bought mine at because everything tastes use a squatter, thicker, better on a skewer or at least starchier variety of banana Global Foods Market. I also decided to try to is more fun, and serve. called saba bananas, also Before you rush off and try known as cardaba bananas. make banana cue with plan- tains, and they worked fi ne. the banana cue, though, you That’s a perfect ingredient, should know that it doesn’t but they can be hard to fi nd They are certainly hearty enough to be fried with ease, work on what we Americans in this country, so I used and they happen to taste think of as ordinary banan- burro bananas. great when fried and cara- Burro bananas are usu- as. Believe me, I tried. And melized. But they aren’t as ally grown in Mexico, and as I had feared, the most are also shorter and thicker sweet as the burro bananas, common bananas in the PLASTICS Continued from Page 1B Some “bioplastic” contain- ers also contain a plastic liner. Many natural fi ber materi- als for clothing, packaging, and personal care products also include inorganic and non-degrading polymers. Truly biodegradable choices are expanding and it is worth looking for and encouraging the adoption of products and packaging made from natural fi bers. Natural products can be made from starch (wheat, corn, potato, cassava), chitin (shells of insects, crabs), cutin (tomato skins), protein fi ber/ keratin (milk, silk, wool), lignin (wood, woody plants), cellulose (cotton, hemp, jute, sisal, bamboo) as well as algae and fungi polymers. When I see all the natural alternatives it makes me wonder why we ever chose to wrap our food and ourselves in petrochemicals in the fi rst place. Plastic straws recently be- came a symbol of the single- use controversy and were ripe for redesign. Surely the new bamboo and wheat straws, and the resurgence of the old paper straws, are much better for us and the environment. But this is where rethinking comes into play: do we even need straws in the fi rst place? There are hundreds, if not thousands, of convenience products that are unneces- sary and often not conve- nient. So many products are overpackaged it makes my head spin. Instead of choos- ing between water bottles that are 100% plastic but recyclable and 20% plastic but not recyclable, how about we choose neither and use a refi llable metal water bottle? Let’s rethink what and how we buy. We can buy fresh produce with no containers and our own shopping bags from farmers’ markets and Val’s Veggies. We can choose bulk at the grocery store instead of pre-packaged. We can choose reusable instead NUTTY Continued from Page 1B •Californiablackwalnut(J.hindsii).Zones 5-9.NativetosomeareasofNorthernCalifor- nia, this is a 30- to 60-foot tree with a single trunk and broad crown, and leaves with 15 to 19 leafl ets. Often used as a rootstock to graft English walnut trees as it is drought-tolerant. •Blackwalnut(J.nigra).Zones1-9.Na- tive to the eastern U.S., it grows to 150 feet, although usually 100 feet or shorter in the West. Leaves have 15 to 23 leafl ets. The trunk is a furrowed black-brown. Nuts are 1 to 1.5 inches, very hard, and have a good, rich fl avor. There are improved varieties such as “Thom- as,” with thinner shells. Drought-tolerant. Don’t plant near vegetable or fl ower gardens, rhododendrons or azaleas, as black walnuts exude a secretion inhibiting growth in these species. The trees have a long dormant sea- son, and are fi rst to lose leaves in fall and the last to leaf out in spring. •Englishwalnut(J.Regia).Zones4-9.Na- tive to southwest Asia, these grow to 60 feet with equal spead. Leaves have 5 to 7 leafl ets, and the trunk has smooth gray bark. Tree is hardy to 5 below zero, but some varieties can be injured by late or early frosts in colder or northernregions.StrainsfromtheCarpath- ian Mountains in Eastern Europe are much hardier. MONDAY, OCTOBER 28, 2019 HOME & LIVING of disposable razors. We can plan ahead when we eat out and bring our own take-home containers. Personally, it will be hard for me to give up my polyester fl eeces, but I plan to rethink my clothing choices, focusing on durability and natural fi bers. We will all be rethinking our bag choices in January when the new single-use gro- cery bag ban goes into effect. If you would like to prepare while also using up that stock- pile of bags in the basement, please join the Trash Talk free tote making workshop. Here are the details: •RecycledToteBagWork- shop •Friday,November15, 2019 •2p.m.to4p.m. •BakerCountyLibrary meetingrooms,2400Resort St. Are you stressed about Oregon’s new single-use plasticbagban?Comelearn how to make durable, attrac- tive, reusable shopping totes English walnuts are dormant for a long time, messy when in leaf, messy in fruiting season as husks can stain even though they come loose from the nuts easily, unlike black walnuts. They need deep soil and deep water- ing. Many people are allergic to the pollen. All husks should be removed and walnuts dried in a single layer spread out in airy shade until the inner nuts are brittle. Nuts should be gathered immediately after they fall. “Carmello”and“Cooke’sGiantSweet”are best varieties. Grafted, named varieties are superior to seedlings. In zones 1-3, grow the CarpathianorhardyPersian. •Pecan(Caryaillinoensis).Juglandaceae. Deciduousornamentaltree,zones4-9,native to the southern and central U.S. Graceful, shapely tree to 70 feet tall and equally as wide. Leaves with 11 to 17 leafl ets, and a fi ner texture than the walnuts. Needs deep, well- drained soil. Intolerant of any salt in the soil. Deep watering is necessary in the summer. To plant, set out bare root trees in winter. Dig deep holes to accommodate the long taproot. Position bud union above the soil level and plant about an inch deeper than they were in the pot. Firm the soil, water thoroughly, and irrigate every two weeks for the fi rst yera. If you have garden comments or questions, pleasewritetogreengardencolumn@Yahoo. com. Thanks for reading! and I missed that extra dimension to the snack. And fi nally, a word about clean-up. You may fi nd that, after you are done, you have clumps of cooked brown sugar stuck to the bottom of your pot. It may seem diffi cult to get it off, but actually it is quite easy: Just put a couple of inches of water in the pot and bring it to a boil. The sugar will dis- solve, and any part of it that doesn’t dissolve will be easy to remove. Your pot will be so clean you’ll want to use it again to make more banana or camote cue. CAMOTE CUE Yield: 6 servings 3 cups oil, for frying 3 sweet potatoes, peeled and cut into ½-inch slices ½ cup brown sugar 1. Pour oil into a large pot. Heat over medium heat until hot enough to deep fry, about 375 degrees. 2. Carefully add the slices; the oil should immediately start to bubble. Turn slices occasionally until beginning to turn light brown. Sprinkle brown sugar over top and cook sweet potatoes, turning occasionally with tongs or a spoon. 3. Camote cue is done when the sweet potatoes are a golden brown all over and can easily be pierced with a from waste bags. In this free two-hour workshop Baker CityTrashTalkmemberAnn Mehaffy will teach us how to “upcycle” feed bags and make cloth bags, while Jeanie Zebrak will teach us how to crochet bags from “plarn,” which is yarn made from thin grocery bags. We will provide instructions and some supplies, bags to recycle, plus time to get a good start on your fi rst bag. Please bring the following if you have it: sharp scissors, crochet hooks (any size H though N), clean and dry gro- cery and feed bags you would like to upcycle, cloth if you would like to make cloth bags. A portable sewing machine would be warmly welcomed. Please register via email at BakerCityTrashTalk@gmail. comoronFacebookat@ BCTrashTalk. Gregg Hinrichsen Ins Agcy Inc Gregg Hinrichsen, Agent 1722 Campbell Street Baker City, OR 97814 fork or sharp knife. Remove from oil and allow to cool for a minute. Place 2 or 3 pieces on a skewer, and serve warm. heat until hot enough to fry, about 375 degrees. 2. Carefully add the banan- as (cut the plantains in half fi rst, if using); the oil should immediately start to bubble. Per serving: 423 calories; 36 Turn bananas occasionally g fat; 3 g saturated fat; no until beginning to turn light cholesterol; 1 g protein; 25 g carbohydrate; 14 g sugar; 2 g brown. Sprinkle brown sugar over top and cook, turning fi ber; 39 mg sodium; 30 mg bananas occasionally with calcium tongs and spooning sugared — Recipe by Daniel Neman oil over the top of bananas if they are above the oil. 3. Banana cue is done when the bananas are a golden brown all over. Remove from Yield: 6 servings oil and allow to cool for a couple of minutes. Place 1 Oil for frying or 2 pieces on a skewer, and 6 saba or burro bananas, serve warm. or 3 plantains, peeled ½ cup brown sugar Per serving: 476 calories; 37 g fat; 3 g saturated fat; no 1. Pour oil into a pot big enough to hold all the banan- cholesterol; 1 g protein; 40 g as or plantains; the oil should carbohydrate; 25 g sugar; 2 g fi ber; 7 mg sodium; 13 mg be at least high enough to calcium come about halfway up the side of the bananas, 2 to 3 — Recipe by Daniel Neman cups, depending on the size of the pot. Heat over medium BANANA CUE BLUE MOUNTAIN REP RV AIR Dealer & Factory Certified Technicians Discount for All Military & First Responders Rick Todd 360.601.2067 541.786.5095 627 E. Arch St, Union, OR 97883 Jay & Kristin Wilson, Owners 2036 Main Street, Baker City 541-523-6284 • ccb#219615 Unique Custom Garage Doors Model 9700 N E -H I E NTERPRISES Big enough to do a large job. Small enough to care. 2122 10th St, Baker City • 541-523-6008 • ccb#155399 Home & Auto go together. Like you & a good neighbor. Some things in life just go together. Like home and auto insurance from State Farm ® . And you with a good neighbor to help life go right. Save time and money. 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