Tuesday, April 10, 2007 12:37 AM CDT
Coles County Pork Chop BBQ is Saturday
By SHARON KUHNS
4-H’ers are on their final countdown to the annual 4-H Pork Chop BBQ on Saturday.
Activity will start on the fairgrounds this week as deliveries from suppliers arrive. Thursday evening two 4-H clubs will be in charge of cleaning the 4-H Extension Center and the Arts Hall and then setting up all the tables and chairs and serving lines.
Friday evening, a work crew will arrive to season all the pork chops and let them marinate overnight. Beginning early Saturday morning, the 4-H’ers and adult volunteers will organize supplies for the cooking and serving areas. Everything will be ready for the first customers at 11:30 a.m.
During the lunch and dinner hour, local celebrities will be joining our 4-H’ers on the serving line. State Sen. Dale Righter; Landon Stenger, legislative aide to State Rep. Chapin Rose; Jan Eads, county board chairwoman; Paul Daily, Extension Board chairman; and Bill Harrington, Coles County Extension Council chairman, will be serving at the carryout line or the eat-in line. You will find them wearing special serving aprons, so be sure to say “Hi” when they assist you.
If you haven’t purchased your tickets for the dinner, you have a few days to do so. Stop by the University of Illinois Extension office at 707 Windsor Road, Suite A, in Charleston. Tickets are sold in advance only; none will be available at the door.
Asparagus is popular spring vegetable
Asparagus, a member of the lily family, is native to eastern Mediterranean countries. Some say during the Greek and Roman Empire, it was called the food of the gods.
Today, asparagus is appreciated not only for its delicious taste, but also for nutritional benefits. About one-half cup of cooked asparagus contains about 20 calories, is a good source of vitamin A, and has 26 milligrams of vitamin C and fair amounts of riboflavin, thiamin and niacin (B vitamins).
When preparing asparagus, do not overcook, advises Jananne Finck, University of Illinois Extension nutrition and wellness educator. Many people steam asparagus with a small amount of water, covering and cooking for five to 10 minutes, depending on the amount to be cooked. Asparagus should be just tender, not “mushy.”
Cooked asparagus is versatile. It makes tasty appetizers, soups, salads, hot or cold entrees, side vegetable dishes and sandwiches. It is scrumptious when used in egg dishes like quiche, scrambled eggs and omelettes, or in casseroles. For variety, try asparagus marinated, stir-fried or grilled.
“If lower sodium is needed, you can season asparagus with chives, marjoram, mustard seed, parsley, tarragon, thyme or turmeric,” Finck said.
The following recipe from the New Mexico Extension Service is a tasty way to use our fresh, locally-grown asparagus.
Asparagus Vinaigrette
1½ pounds asparagus, cooked and cooled
½ cup finely sliced bell pepper
¼ cup red onion, sliced into rings
½ cup sliced celery
Vinaigrette
½ cup cider vinegar
1/3 cup olive or vegetable oil
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
¼ tsp. crushed basil
In oval bowl, place cooked asparagus and layer bell peppers, onion rings and celery. Mix vinaigrette in a jar, shake and pour over asparagus.
Cover and refrigerate 12 to 24 hours. Drain excess vinaigrette before serving. Makes 6 to 8 servings.
Nutrient Analysis per Serving (for 8 servings): 109 calories, 2 g protein, 7 g carbohydrate, 9 g fat, 0 cholesterol, 157 mg sodium. Exchanges: 1 vegetable, 2 fat.
Sharon Kuhns is the unit leader for University of Illinois Extension in Coles County.
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