The World 082521

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Camp Road. 10:00 a.m. to 5:00 p.m. Chief Don Stevens will givedemonstrations, he will also do storytelling. The public is invitedto ask questions. This is a rain or shine event. No alcohol or drugsallowed. For information about accommodations, please contactMiss Lucy Cannon-Neel at MissLucyN@gmail.com. Please visitour website at: https://abenakitribe.org/heritage-gathering.GREENSBORO- Vermont Shakespeare Festival is back atHighland Center for the Arts with a new twist on the Bard’sworks. The artists of Vermont Shakespeare Festival have createda fresh new show composed of text from each and every one ofhis 37 plays! 5:30 PM. Tickets: $20 for adults, $8 for kids 12 andunder. Enjoy a delicious picnic dinner during the show! Order inadvance when you purchase your tickets online at highlandartsvt.org, and dinner will be waiting for you when you arrive.MONTPELIER- Montpelier Kiwanis Club Chicken BBQ willprovide 1/2 chicken, potato salad, a drink and dessert for eachperson. Tickets are $12 per person. Enjoy a delicious picnic withyour friends and family and help raise money to serve centralVermont children. Take out is also available. This event will takeplace rain or shine. For more information contact Jim at 802 249-9742. At the Capital City Country Club, 201 Country Club Rd.PLAINFIELD- Invitation to visit the Forest Magic HealingSanctuary for deep conversation, connection, and community intwo dialogue circles around the fire. Bring your deep thoughtsaround our evolution of human consciousness and how we cansupport our mental health as we navigate change and uncertainty.Safe space facilitation for identities and physical distancing. Moreinfo and location sent upon registration: https://empowr-transformation.com/events/dialogue_circles/.RANDOLPH- Live and Out with Bow Thayer and KrishnaGuthrie. At Farr’s Hill, 7PM. Presented by Chandler Center forthe Arts. Pay what you can.WEST FAIRLEE- The Homecoming 10AM - 3PM at the WestFairlee Park and Church on Rt. 113. Prime rib, BBQ chicken androasted corn. Bring dessert or salad to share. Music by KidGames, quilt show, craft and flea market and auction. To benefitthe West Fairlee Food Shelf. Take out available. COVID shostavailable! For info: Steve 685-3141 or GarrowStephen@gmail.com or Jenn at 333-9937 or Bonnie at 333-9655.Sunday, August 29EDIN MILLS- 8th Annual Nulhegan Abenaki HeritageGathering See August 28 for details.PLAINFIELD- Sky Blue Boys and Cookie 5PM at the PlainfieldRec Field. For more information go to: www.plainfieldoperahousevt.org/.Tuesday, August 31ONLINE- Live Virtual Tour Northlands Job Corps Center offersviable training opportunities for many young adults in your community.Learn more about our programs on our website: https://northlands.jobcorps.gov/. For info: contact Rosie Nelson,Community Outreach Coordinator via email: nelson.rose@jobcorps.orgor via phone at: (802)-877-1175.Saturday, September 4WATERBURY CENTER- Island Stage presents Perceptions:An Evening of Short Plays at 7:30 PM at The Grange HallCultural Center in Waterbury Center. Featuring original work byNew England playwrights. Twelve actors playing sixteen rolesdirected by six directors take six original short plays on comedic,dramatic and quirky adventures exploring the way that perceptionscan be unreliable, uproarious and ultimately unifying!Tickets are $12, available online at Islandstage.org.Sunday, September 5NORTHFIELD- Labor Day Breakfast Buffet 8 a.m. to 11 a.m.Open to the public! $12.00 adults, $6.00 (children under 10).Eggs & omelets made to order, pancakes, French toast, chippedbeef on toast, corned beef hash, bacon, sausage, home fries, fruit,juice, coffee, tea & more! At the American Legion.WATERBURY CENTER- Island Stage presents Perceptions:An Evening of Short Plays at 6 PM at The Grange Hall CulturalCenter in Waterbury Center. See Sept. 4 for details.Monday, September 6NORTHFIELD- Labor Day Chicken Barbeque After theparade! $12.00 includes ½ chicken, 2 side dishes and a roll. Eatin or take out, tickets available in advance at the American Legion#63 48 Depot Square, 485-6713.STOPNEVER GIVE YOUR:•SOCIAL SECURITY NUMBER•CREDIT CARD NUMBER•BANK ACCOUNT NUMBEROr any otherpersonal informationTo someone you don’t knowwhen answering an advertisement.A public service announcementpresented to you by The WORLD★ANNOUNCING ★No Need For MasksIf Vaccinated!(Still Stay 6-ft. Apart)Every Day Is Specialat Freihofer’sMon., Tues., Thurs. 9-5Wed. & Sat. .......... 9-3Friday ............. 9-5:30Sunday ............ClosedMILITARYMONDAY15% OFFYOUR TOTALPURCHASEOLD TIMERTHURSDAY10% OFFBREAD ANDPASTRIES!NEW HOURSUNTIL FULLY STAFFEDTEA TUESDAYBY TWO TEAS2/$4.00AND PICK UPFREE PASTRYVALUE $2.69FANTASTICFRIDAYALL BREAD99¢ DAYIf AvailableWACKYWEDNESDAYBuy (1) UtzProduct Get aBread Productof Your ChoiceFREE!SUPER SNACKSATURDAYBUY ANY 2 UTZPRODUCTS,AND GET AFREE BAG OFTAKISWANTED: (2) 15-hr. or (1) 30-hr.Position Available, $11.75 hr.APPLY ONLINE Careers.BimboBakeriesUSA.comFREIHOFER’S BAKERY OUTLET374 US Route 302 • Barre(802) 479-1711Concepts KakuroBest described as a numbercrossword, the task inKakuro is to fill all of theempty square, using numbers1 to 9, so the sum ofeach horizontal lock equalsthe number to its left, andthe sum of each verticalblock equals the numberon its top. No number maybe used in the same blockmore than once.August 25, 2021 The WORLD page 23
By Nadie VanZandtExtension Master GardenerUniversity of VermontProperly pruning tomato plants improves the quality ofyour fruit. It creates airflow to keep diseases at bay andspeeds ripening in cold climates. Pruning also preventscrowding and improves sun exposure, which makes it easierto spot hornworms and other pests.Plan this task for a dry day. Be sure to disinfect your pruningshears with a 10 percent solution of chlorine (one partchlorine to nine parts water) before you begin.How you prune a tomato plant depends on its type: determinateor indeterminate.Determinate types are recognizable by flowering at theterminal end of a branch. This signals stems to stop growing.Determinates grow to a fixed height of about four to five feet.Blossoms develop at the same time, culminating in a shortharvest period of about three to five weeks.Indeterminate types have a vining growth habit. Their terminalbuds grow new leaves and branches that progressivelyproduce blossoms and fruit as the vine grows. Indeterminatetomatoes have fruit in various stages throughout the growingseason.If you cannot identify the type by observation, checkthe seed packet or plant tag from where you obtained yourtomato plants. Tomato types should be clearly labeled asdeterminate or indeterminate on the packaging.Only minimal pruning should be done on determinate tomatoesbecause this type sets a fixed amount of fruit. At thistime in the growing season, pruning determinate tomatoesshould be limited to removing the lower leaves to increase aircirculation and pruning the leaves that touch the soil to avoidcontamination from soil-borne disease. During heavy rains,this minimizes dirt splashing on the leaves and prevents earlyblight.Indeterminate tomatoes benefit from the removal of theirlower leaves as well as the following pruning guidelines.Remove auxiliary buds or suckers (the shoots growing inthe angle between the main stem and a leaf stem) to promoteearlier and bigger fruit and to help create airflow potentiallyBy Joyce AmsdenExtension Master Gardener InternUniversity of VermontYou will need canning jars (inspect for cracks and roughnesson the rim), screw bands, sealing lids, a canning funnel,a jar lifter or canning tongs, water bath canner with rack and afood mill or cone strainer (for puree).Wash jars, lids and rings in soapy water. Rinse well. Coverwith water and bring them to a simmer in a pot of water untilready to fill. Do not boil.For all of the following instructions, add two tablespoonsof lemon juice to each quart jar (one tablespoon per pint) toensure a safe acidity level.For whole or cut tomatoes: Submerge clean tomatoes inboiling water for 30-60 seconds or until the skins begin tocrack. Immerse for a few seconds in cold water. Drain. Cutout stem. Slip off the skins. Cut as desired.There are two methods for filling jars. For hot pack, add tomatoesto a pot of water. Simmer for five minutes. Ladle intojars. For cold pack, place tomatoes into jars. For either method,top off jars with hot water, leaving 1/2-inch headspace.For tomato puree: Core and quarter the unpeeled tomatoes.Simmer over medium heat for 22 minutes. Adjust heatas needed to prevent burning. Press tomatoes through a foodmill or cone strainer to remove skins and seeds. Fill jars withpage 24 The WORLD August 25, 2021LATE SUMMER GARDENING | THE WORLDHow To Prune Tomato PlantsIf your tomato plants look overgrown and crowded, now may be a good timeto consider pruning them. Although pruning tomato plants is not required, it is agood practice to adopt during the growing season.• • •Pruning tomato plants improves the quality of the fruit by creatingairflow, which minimizes risk of diseases and hastens ripening.(photo: Nadie VanZandt)preventing disease.Suckers on indeterminates are best pinched off when theyare small. Use your fingers to snip them off. You also can useclean pruning shears to remove larger suckers.About a month before your first expected frost, remove thegrowing tips of the main stems of indeterminates. This willsignal the plant to stop making flowers and setting new fruit.Instead, it will use its energy to grow larger established fruitand speed the ripening process.You also can prune the crowded leaves at the center of anindeterminate tomato plant, again to increase airflow. Just bemindful not to remove the leaves above and below a clusterof fruit as these leaves provide shade and supply the fruitwith sugar.Pruning can be intimidating to novice gardeners, but don’tbe afraid to try. You will be rewarded with healthier plantsand juicier fruit.Canning Fresh TomatoesThere is no fruit as versatile as a tomato fresh from thevine. Canning the surplus further expands its versatility tohearty winter dishes, sauces, soups and juice.hot puree, leaving 1/2-inch headspace.The canning process: Fill your canner (with rack) about 1/2full of water for pints and adjust for quarts so water will beone inch above the jars. Bring water to and maintain a simmer.Set a kettle to boil in case you need extra water.Run a knife up and down the edge of the jar to releasetrapped air bubbles. Wipe the jar rim with a clean damp cloth,add the lid and turn the screw band on just until you feel resistance.Use tongs to lower each jar into the simmering canner.Add boiling water to the canner if needed to cover jars byat least one inch of water. Cover.Bring to a boil, and then keep the water at a steady, butgentle, boil for 45 minutes for quarts or 40 minutes for pints.Remove jars to a towel, leaving at least an inch of space betweeneach.Let cool for 12-24 hours. You may hear a popping sound asthey seal. Check each jar by removing the band and pressingon the center of the lid. A sealed jar lid has no flex to it, andyou can’t lift it off.Refrigerate or freeze any unsealed jars. Label and storesealed jars in a cool, dark place. When the north wind blows,put a pot of soup or chili on to simmer and enjoy the deliciouspleasure that comes with preserving your bounteous harvest.For more information on canning tomatoes, visit https://go.uvm.edu/canning-tomatoes.Sauerkraut:DIY Fabulous Fermented FoodBy Joyce AmsdenExtension Master Gardener InternUniversity of VermontFermentation has a long tradition as an effective method offood preservation. Eating fermented food provides beneficialbacteria that can help maintain a healthy digestive environment.Many people find sauerkraut a delicious option.I learned the traditional method of fermenting cabbage tomake sauerkraut from my mother. It is an easy-to-mastermethod for preserving cabbage from your garden, farmersmarket or grocery store.I have found that weighing ingredients gives the most consistentresults. Metric weights provide more accurate measurementand are available on most digital scales.Cabbage naturally contains lactic-acid bacteria and water.Adding salt creates a brine, providing an ideal environmentfor gut-friendly Lactobacillus bacteria while inhibitingunwanted yeast and mold.Too much salt inhibits fermentation while too little canallow development of pathogens. The correct proportion ofsalt to cabbage falls in a range of 1.5–2.5 percent salt to cabbage.Because various types of salt measure differently, I recommendusing a digital scale to ensure success. Avoid salts withadded ingredients as they can inhibit fermentation. Himalayansalt is free of additives and found in most grocery stores. Ihave found it to be very reliable, especially if no scale is available.To determine the salt, multiply the amount of cabbage bythe percentage of salt desired. For example, for two percentsalt: cabbage (800 grams) x salt (.02) = 16 g. salt.To make sauerkraut you will need:Digital kitchen scaleCutting board and chef’s knife (or mandolin)Large mixing bowl1 quart wide-mouth canning jar with plastic lid4 oz. jelly jar or fermentation weight (no metal)A medium fresh cabbage (about 2 lbs. or 900 g.)About 1 Tbsp. fine Himalayan salt (16 g.)Keep your hands and equipment squeaky clean throughoutthe process.Using a fresh cabbage ensures adequate brine. Discard anylimp outer leaves. Reserve one nice cabbage leaf. Set the cabbageon its flat end and cut into quarters.Slice into very thin ribbons and discardthe core. Place the bowl onthe scale. Turn it on to set itto zero. Add 800 g. (13/4 lb.) cabbage ribbons.Sprinkle salt overthe cabbageand mix.Cover with aclean towel.Let stand 30min.Pack cabbage inthe jar, pressing downtightly to remove all airbubbles. Brine should rise abovethe mixture. Top with a section ofreserved leaf. Add the fermentation weight or small jar topress the cabbage down into the brine. Loosely screw on lid.Place in a bowl to catch any normal bubbling overflow.Ideal room temperature is 65-72 degrees Fahrenheit for theentire four-week process. I have used my oven turned off withthe light on for the entire fermentation with a note on thecontrols to remove before heating the oven.Or place on top of the refrigerator or other warmer location.Ferment for up to a month. The sauerkraut should be free ofmold, slightly tart and crunchy. Refrigerate for up to one year.Note that U.S. Department of Agriculture guidelines recommendthat a pH of 4.6 or less for the finished product. Youcan purchase testing strips online.
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The World 082521

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