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P1AY 1991 NORTH LEEDS LANTERN 15 ii i Heather McNally Portlandâ€"on-the-Rideau SALAD WITH A BITE Having had a Mother who was a wildâ€"foods enthusiast I was forced at a young age into eating a strange summer variety of salads and became very adept at hiding great amounts ov‘CD-W‘vâ€"(n GREENHOUSE OPENING in my lap. But I did develop a real- liking for the ‘tang of the MAY 4 a 5 â€"â€" 9 A M TO- 6 P M I I I I probably because I loved cream cheese and my mother never failed to stuff both prunes and nasturtium flowers with the silky 7/4 77% 70w a; ram. 734m â€" 922-2722 " BEDDING PLANTS “ SEEDS " RHUBARB PLANTS "‘ ‘ SEED POTATOES "‘ STRAWBERRY PLANTS " §)\xfiDHJ“H3TV"H3>"““QDW”A ¢ concoction to decorate sandwich trays. Because they taste like a spicey OPEN TDAYS A WEEK UNTIL THANKSGIVING watercress. young ‘ \ 3m3-a£-3«~afsawuealflewaew nasturtium leaves can be added to any salad or sprinkled on soups. 9 when mixed with chives both the leaves and blossoms blend deliciously into omelets and potato salad. Most gardeners enjoy cultivating this Peruvian native which was introduced to Europe about 1686. You will find the seed on all garden racks. It thrives in sandy soil with full sun. The flowers give a beautiful yellow SEPTIC SYSTEMS delightfull. Young seeds - when pickled taste like capers but a large amount of older seeds can be toxic. The nasturtium is also a rich source of vitamin C and contains :Znifffff; °f y Filter Media and Trench When preparing foods with the nasturtium leaves be sure to use them just , ' . before serving since the TI B d I t H t d R p foliage will turn bitter le e he a a Ion an e alr if it stands very long. Cream Cheese Sandwich Spread of . M. O. E. Licensed Since 1978 clean radishes. Cut a few into thin slices and coarsely grate the rest. Add a tablespoon of chopped L d ' d B kh W k nasturium leaves and blend an scaplng an ac 0e or with a teaspoon of lemon juice into eight ounces of cream cheese. slather the mixture on thin slices of rye bread and top with a whole nasturtium leaf - ’ RObb MCManLIS and bright flower. Vinaigrette for Green . MPOBOX 245 Spring Salad . 1 tsp Dijon mustard Portland, Ontario. 5 cup herb vinegar l/3 cup light olive KOG IVO oil 1/3 cup walnut oil 1 tsp chopped 272-3549 shallots, salt & pepper (whisk mixture toâ€"gether, . starting with mustard, then vinegar, then oils.)