SUMMER VEGETABLES AND BASEBALL AUGUST 4, 2004 Susan Noble Family and Consumer Science Extension Agent

For the past few weeks, I've been telling you that summer means vegetables. Having attended ten ball games in two weeks, I can now tell you with great authority that summer also means baseball.

I'm very proud to report the result of those games. The Lumberton American All-Stars - including my nephew Samuel - are the new state Dixie Youth AAA champs. Now known as Team North Carolina, the guys will represent our state at the Dixie Youth AAA World Series in Alabama August 9-14. Don't call the office looking for me that week - I'm 'bama bound with the team.

Now back to vegetables. Believe it or not, vegetables and baseball go together. While many folks associate tailgating with football, tailgating also goes great with baseball. Again, I can say this with authority. Every evening during the district playoffs in Red Springs, my family tailgated for supper. We consumed handfuls of grape tomatoes fresh from the garden and bowls of potato salad.

The Tomato Cheese Salad recipe that follows is a good choice for tailgating, because the salad dressing contributes acid which inhibits bacterial growth. But you still have to take the salad in a cooler; it's not a "miracle" food.

Always remember the basic rule of food safety - hot foods hot and cold foods cold. Tailgating is fun, but food poisoning is not. Unfortunately, I can also say this with authority.

Continuing with veggies, let's move from the baseball diamond to the firehouse. Several of you readers asked about the grilled vegetables mentioned in a recent news article about the project I'm doing with the Health Department for the East Howellsville Volunteer Fire Department. The recipe we used follows. If your family does not care for one of the vegetables listed, just substitute according to their taste buds. My personal favorites are red onion and red bell pepper. When I'm not at the ball field, I plan to purchase a bunch of red bell peppers while they are less expensive and freeze them. Then I can do this recipe indoors during the winter using a grill pan on top of the stove.

The squash "recipe" comes from a friend who likes to experiment in the kitchen. I can remember (barely) when my first step for preparing squash was to fry out some fatback to get the grease for seasoning. This chicken broth version is much healthier and just as good. Again, this is said with authority - I tried her idea and was very pleased.

The last recipe in today's collection is one of my experiments. I was inspired by a magazine recipe for Italian Basil, Tomato, and Pasta Salad. I was craving tuna, so I added it à la Salade nicoise, a Mediterranean salad with green beans and tuna.

Next time I make this salad, I plan to add even more tuna. Thus the salad may need more dressing. I'll just make a double batch and use any that is left over to pour over sliced tomatoes and cucumbers.

Now it's off to Alabama. When I return, I hope to be an authority on fried pickles. I realize they're not healthy, but I don't figure a week of ballpark food is going to do much for my cholesterol any way. Oh, the sacrifices I make for the sake of culinary research.

Farmer cheese is similar to cheddar but has less fat and calories. If you can't find farmer cheese, substitute reduced-fat sharp cheddar cheese.

Combine all ingredients and chill before serving.

Preheat grill to medium (or preheat large nonstick skillet or grill pan on the stove). In large bowl, combine grilling blend and 1 tablespoon olive oil. Add vegetables and toss till well coated. Place vegetables on grill. Cover and cook, turning once during cooking. Cook till vegetables develop grill marks and are tender, about 3-4 minutes per side. (Or cook on stove top.) Remove vegetables from grill as soon as they are cooked. Coarsely chop vegetables into smaller pieces, about 1/2 inch in size. Mix remaining olive oil and the balsamic vinegar in large bowl. Add cut vegetables and toss to coat. Can serve hot or at room temperature.

Yields 6 servings at 92 calories each.

Slice yellow squash as for stewing. Slice bell peppers into thin strips. Combine vegetables and cook in chicken broth till tender.

Use a glass bowl to show off this pretty salad.

Cook beans in boiling water till tender crisp, about 8 minutes. (Leave lid off of pot during cooking to maintain maximum green color in beans.) Drain and set aside. Cook pasta according to package directions.

Meanwhile make dressing. In small bowl, whisk together vinegar, mustard, garlic, and pepper. Gradually whisk in oil. Set aside.

Drain pasta, rinse with cold water, drain again, and return to pan. Add scant 1/4 cup of dressing to pasta; toss to coat.

In large bowl, layer pasta first, then green beans, tuna, and finish with tomatoes. Add sliced basil to remaining dressing and pour dressing over layers. Sprinkle cheese over top. Chill. Toss just before serving.

If you will not be serving salad for more than 2 hours after preparing, prepare recipe through placing dressed pasta and green beans in bowl; refrigerate. Refrigerate rest of dressing. Finish salad just before serving.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 8/18/04