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July 19. 2006
Page A5
Cherry Season
Local harvest some of
world’s best
Thanks to great growing conditions in the
Pacific N orthw est, a beautiful sum m er harvest
o f cherries was better than expected, according
to industry experts. A harvest o f m ainstream
varieties, including Bing and Rainier cherries,
peaked around late June, and these sw eet north­
western treats will be available in stores through
mid-A ugust. Check with your local produce
departm ent for availability.
C herries are a highly sensitive, labor-inten­
sive fruit, and only a few places in the world
have the right com bination o f w eather and soil
conditions to grow them. In the Pacific N orth­
west states, warm sunny days com bine with
cool nights and rich volcanic soil to produce
som e o f the best cherries in the world.
M ore than 2,500 grow ers from these four
states work year-round to produce the region’s
fam ous fruit.
“C herries are one o f the few truly seasonal
crops left," said B J . Thurlby, President o f the
W ashington State Fruit Com m ission. “So if
you d o n 't buy them during the sum m er, they're
gone for another year. But if the w eather coop­
erates, m ore cherries may be sold from the
N orthw est in July this year than ever before.”
Selecting cherries
Choose firm, plump, shiny cherries with green
stem s and avoid cherries that aie soft or have
brown spots. Keep cherries refrigerated until
consum ing.
Storing cherries
T o best store cherries, refrigerate im m edi-
JOIN THE TRIMET TEAM ASA
SERVICE WORKER IN OUR
MAINTENANCE DEPARTMENT
The Service Worker position provides an entry-level opportunity
into the maintenance department at TriMet. The responsibilities
of a Service Worker are full time and include:
• Fueling vehicles
• Washing vehicle exteriors
• Cleaning vehicle interiors
• Maintainingcleanliness of stations, ships, shelters, park& ride
lots and track way
• Attaching and removing snow chains
• Data entry
In order to be considered you'll need:
• One year of solid work experience in janitorial, maintenance,
mechanical, automotive, diesel or electrical work
• Current, valid Oregon or Washington driver's license and an
excellent driving record for the past five years.
Cherries are now in season with the peak Northwest harvest underway.
ately after purchase. C herries can be kept fresh
in the refrigerator for several days, but avoid
placing them in the sun or warm areas, as they
soften quickly.
Freezing Cherries
Yield: three to five pounds o f cherries
W ork with sm all am ounts (three to five
pounds) o f northw est fresh sw eet cherries to
allow for quick handling and freezing. Select
firm, ripe N orthw est sw eet cherries.
Rinse and drain cherries thoroughly. Pack
according to preferred method and freeze imm e­
diately.
M ethod 1
Whole with stems'. Spread cherries with stems
intact in a single layer on a baking sheet. Freeze
until firm. Pack into freezer-proof containers or
plastic freezer bags; remove excess air, cover or
fasten tightly and freeze.
M ethod2
D ry Sugar Pack'. A dd 1/3 cup sugar for each
pint o f pitted or unpitted fresh sw eet cherries;
toss lightly to co at cherries. Fill freezer contain­
ers or bags; shake to pack fruit. A dd more
cherries to fill containers or bags. C over tightly
and freeze.
Black Cherry-Yam Casserole (Yield: 6 servings)
Service Worker’s receive paid training for their commercial drivers
license, forklift certification, safety protocols and job specific skills
upon hire. Apprenticeship programs are also available for Service
Workers and include:
■
•
•
•
•
•
Bus Diesel Mechanic
Light Rail Vehicle Technician
Plant Maintenance Mechanic
Fare Equipment Technician
Signals Maintenance Technician
Electrification
WE OFFER GREAT PAY AND BENEFITS
TriMet offers competitive wages and benefits. Full term Service
Workers receive:
•
•
•
•
•
Fully paid medical, dental and vision coverage
Paid holidays and vacation
Employer paid pension
Education reimbursement
Wellness & fitness programs and workout facilities
HOW TO APPLY
• I (4 0 -o u n c e ) can cu t yam s, 11" x 7" baking pan. A rrange yam s
drained
in pan.
• 1/2 cup brow n sugar, packed
In a saucepan, stir brow n sugar,
• 2 teaspoons cornstarch
cornstarch, orange zest, salt, cin ­
• 3/4 teaspoon finely grated o r­ nam on, anti ginger; stir in apricot
ange zest
nectar until smooth. Cook, stir­
• 1/4 teaspoon salt
ring constantly, until sim m ering;
• 1/4 teaspoon cinnam on
sim m er 2 m inutes then rem ovefrom
• 1/2 cup apricot nectar
heat. A d d p itted dark sw eet cher­
• 1 (16-ounce) can pitted dark ries a n d margarine.
sw eet cherries, drained
P our cherry m ixture over yams.
• 1 tablespoon m argarine
Bake, uncovered, 3 0 m inutes at
• Heat oven to 375°F. G rease an 375°F.
A black
cherry-yam
casserole
is an easy
and tasty
addition to
your dinner
plate.
u
Braised Pork Chops with
Cabbage and Apples
3. Cover, reduce to sim m er, stir­
ring occasionally, 5 minutes.
4 4-ounce lean pork chops w ith­
4. Add apples in a single layer
out bone
and top with the pork chops.
1 tablespoon olive oil
5. C over and cook on medium
1 small head red cabbage, thinly heat until the pork chops are tender
sliced
but not dry. about 8-10 m inutes.
2 teaspoons thym e
Per serving: 290 calories, 25 gm
cup apple cider
protein, 19 gm carbohydrate, 12gm
*/jcup low-sodium chicken broth fat, 3 gm sat fat, 5 gm m ono fat, 77
2 apples, peeled and thinly sliced mg cholesterol, 3 gm fiber, 67 mg
1. Brown pork chops lightly in sodium
hot olive oil, about tw o m inutes
The secret to perf ect pork chops
each side. Transfer to a plate, set is to start with a thicker center-cut
aside.
loin chop. They are fin ish ed co o k­
2. Add cabbage, thym e, cider, ing when they are firm to the touch
and broth to pan. Bring to a boil.
and their juices are slightly pink.
Serves 4
Root Vegetable and Potato Mash
Serves 4
• 3 parsnips, peeled
• 2 medium red potatoes
• 3 carrots, peeled
• I medium onion, chopped
• I tablespoon olive oil
• I garlic clove, minced
• 1 teaspoon rosem ary
1. Chop parsnips, potatoes, ca r­
rots, and onion into '/a inch cubes.
2. Cover vegetables with water,
bring to a boil.
3. Reduce heat and cover pan.
Sim m er until vegetables are barely
tender, about 10 minutes.
4. Drain, add the olive oil. garlic.
and rosemary. Mash until lumpy.
Serve immediately.
Per serving: 187 calories, 5 gm
protein, 37 gm carbohydrate. 4 gm
fat, .6 gm sat fat, 3 gm mono fat, 0 mg
cholesterol, 7gm fiber, 35 mg so­
dium
Use an o ld -fa sh io n ed p o ta to
m asher to create great texture fo r
the vegetables.
C ook with a ra in b o w o ffr u its
a n d v e g e ta b le s b e c a u s e th e y
co n ta in p h yto ch e m ica ls th a t a id
in d ise a se preven tio n . The beta-
ca ro ten e fo u n d in ca rro ts a n d
the a llicin in garlic are e x a m p les
o f phyto ch em ica ls.
Please visit our web site at www.trimet.org/iobs to download an
application or, you may apply in person at our Human Resources
Department located at 4012 SE 17th Avenue Portland, OR before
5:00 p.m. Friday July 28,h. All applications must include a 5-year
driving record. Those residing outside the Portland Metropolitan
area or who are physically disabled may request application
m aterials by calling 503-962-7635. TTY# 503-238-5811.
Applicants needing an accommodation under the Americans with
Disabilities Act for any part of the application process should
contact TriMet Human Resources staff at 503-962-7635. A
minimum of two workdays' notice is required prior to the need for
accommodation.