2B — THE OBSERVER & BAKER CITY HERALD
CABBAGE
Continued from Page 1B
SMOKY PORK STEW
WITH MELTED
CABBAGE AND
SAUERKRAUT
Prep: 30 minutes
Cook: 6 1/2 hours in slow-
cooker
Makes: 6 servings
The sauerkraut mellows
beautifully when simmered
with the meat. However,
you can skip the sauerkraut
and instead, make the stew
HEALTHY
Continued from Page 1B
For more information on
food preservation methods,
contact your county Exten-
sion Service offi ce or visit the
Extension Service website at
extension.oregonstate.edu/food/
preservation
Gardening can be educa-
tional in teaching children
about the life cycle of plants
and the importance of compost-
ing in adding nutrients back
into the soil. Children can plant
seeds, water and pull weeds
from garden beds. They can
be taught the whys and how-
tos of thinning, and when the
PALMS
Continued from Page 1B
Palms in the landscape are
very attractive when lighted at
night. Feather palms like the
Phoenix robellini, which is the
one most often sold at Walmart
and garden centers, are more
friendly to keep indoors as
their leaves droop gracefully.
Fan palms are more likely to
have stiff upright leaves which
can have sharp unfriendly
points.
If you have garden questions
or comments, please write:
greengardencolumn@yahoo.
com Thanks for reading!
HOME & LIVING
ounces) yellow onions,
with all fresh cabbage; use 1
roughly chopped
small whole head of cabbage.
1/2
small head green
Adjust seasonings with a
cabbage,
quartered, cored,
couple of teaspoons apple
roughly
chopped
(or a
cider vinegar, if you like.
combination
of
red
and
Smoked turkey or chicken
green
cabbages),
4
to
5
can sub for the ham, if you
cups
total
(8
ounces)
prefer, but add those along
2 large cloves garlic, crushed
with the sausage near the
1 cup sliced fresh mushrooms
end of the cooking.
1 to 2 tablespoons expeller-
pressed vegetable
oil or bacon fat
2 pounds boneless pork
country ribs or pork
shoulder, in 2-inch chunks
1/2 ounce dried porcini or
dried mixed mushrooms
2 medium (total 8
1/2 cup pilsner-style beer
1/4 cup tomato paste
1/2 teaspoon each: black
pepper, caraway seeds, salt
1 1/2 cups drained
refrigerated or deli-counter
sauerkraut, 8 ounces
4 to 6 ounces smoked
ham, Canadian bacon
or smoked pork butt,
vegetables are ripe, how to har-
vest. Children can also learn
simple preparation methods in
the kitchen, from washing and
drying the lettuce for a salad to
shelling peas and snapping the
ends from the bush beans.
Will this be the year you
plant pole beans or try Zebra
tomatoes? How about that
new variety of zucchini or will
it be three types of basil for
a new twist on your favorite
pesto recipe? Is this the year
you experiment with parsnips?
Whichever way you go, maybe
Oregon State University
(OSU) can help.
For the second year, OSU
is running the Grow This!
Challenge to encourage and
help Oregonians to grow their
own gardens. OSU is making
seed kits available to individu-
als, groups, schools and other
organizations around the state
as a way of encouraging those
who have never tried garden-
ing and helping experienced
gardeners try new varieties of
seeds. The seed kits are free
and contain packets of veg-
etable seeds (packets for cool
and warm growing seasons),
herbs and edible fl owers and
fl ower seeds that encourage
pollination by bees and other
pollinating insects.
Master Gardeners in Or-
egon are also participating in
the Grow This! program and
providing feedback on which
seeds are successful growing in
different parts of the state in
different growing conditions.
The seeds are free through
a generous donation from
Bi-Mart. There are only 8,000
seed kits available statewide.
The seeds are available on a
fi rst-come, fi rst-served basis.
Anyone interested in a seed
kit can sign up using the link
www.foodhero.org/growthis
starting March 1. Seed kits
will be available until they
TUESDAY, MARCH 2, 2021
cut in large chunks
10 to 12 ounces cooked
smoked Polish sausages,
pork or chicken kielbasa,
sliced 1/2 inch thick
2. Meanwhile, cover porcini
mushrooms with 1 cup very
hot water; let stand until
rehydrated, about 20 minutes.
Strain the soaking liquid to
remove any grit. Stir mush-
rooms and strained liquid into
For serving:
Small golden potatoes, boiled the slow cooker.
3. Stir onions into pan
whole and buttered
drippings
in skillet. Cook and
Hearty rye bread and
stir
until
brown,
5 minutes.
soft butter
Add
cabbage;
cook
and stir
Creamy horseradish sauce
about
4
minutes.
Stir
in garlic;
or spicy brown mustard
cook, 1 minute. Stir in fresh
1. Heat oil in large nonstick mushrooms, beer, tomato
paste, black pepper, caraway
skillet over medium heat.
seeds, salt and 1/3 cup water.
Working in batches, brown
the pork on all sides, about 10 Mix well, then transfer to slow
minutes per batch. Transfer to cooker.
4. Add sauerkraut and ham
a 4-quart slow cooker.
are gone, however anyone
can participate with their
own seeds. Seed kits will be
delivered to county Extension
Service Offi ces and those who
have ordered seed kits will be
notifi ed when they may pick
up their kits.
Educational gardening
videos, how-tos and handouts,
live question-and-answer ses-
sions on Facebook and email
support will be offered during
the growing season April 1
through September.
For more information or to
order a seed kit go to www.
foodhero.org/growthis.
FAMILY
OWNED
chunks to slow cooker. Cover
tightly. Slow-cook on low, stir-
ring occasionally, until fresh
pork is fork-tender, about 6
hours. Add the sausage slices
during the last 30 minutes.
Taste and adjust salt and
pepper.
5. Serve with boiled pota-
toes, bread and horseradish
sauce or mustard.
Oven version
Do all the browning in a 4-
to 5-quart Dutch oven. Then
combine all ingredients
(except the sausage) in the
Dutch oven, adding an ad-
ditional 1/2 cup water. Cover
tightly. Bake at 350 degrees,
stirring once or twice, until
pork is fork-tender, about
1 1/2 hours. Add sausage.
Bake until sausage is heated
through about 15 minutes.
For All your
Meat processing
needs
Baker County
CUSTOM MEATS
2390 11th Street
Baker City OR.
215 Elm Street La Grande (541) 963-5440
Owners Del & Jana
Woodcock
northwestfurnitureandmattress.com
VISIT BAKER’S MOST
INTERESTING STORE
Store is open 24 hours
7 am to 7 pm Take Out Only
Take out and Catering is Available.
515 Campbell Street Baker City
541-523-4318
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and a great way to contribute
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