The CGC released its proposal in a discussion paper Feb. 20 but just last week revised the check varieties it wants used in CWRS and CPS registration trials and in the proposed new class for weaker gluten strength milling wheats. The change came after in-camera meetings with wheat breeders and the Prairie Recommending Committee for Wheat, Rye and Triticale’s (PRCWRT) wheat quality evaluation team during the committee’s annual meeting here. There could be more revisions before the April 20 deadline the CGC has set for comments on the proposals.

Recent customer complaints about weaker gluten strength wheat in the CWRS class, as well as increased interest in high-yielding, unregistered American milling wheats, motivated the CGC to make changes to serve customers and farmers better.

“Our first key element of course is we want to improve and protect the quality and consistency of CWRS,” Dave Hatcher, the CGC’s program manager for wheat enzymes and Asian products told the PRCWRT.

“One, we listened and heard very clearly from producers saying they wanted other opportunities. Two, we heard from marketers saying, ‘well, yes we want new opportunities as well and a new milling class will provide for that.’ So, I know it’s kind of hard to believe but the government does listen and this is exactly what we are proposing.”

Bakers want consistency in gluten strength so they don’t have to adjust their equipment to get the same loaf batch after batch.

Weaker varieties

The CGC blames a combination of factors for weaker gluten strength in the CWRS class, including increased production of three varieties at the bottom end of acceptable strength — Unity, Lillian and Harvest — which several years ago accounted for about 33 per cent of the class (now 22 per cent) and poor weather.

Even though some customers complain about weaker CWRS gluten strength, there are markets for those milling wheats. And some, including the American wheats Faller and Prosper, which last week were recommended for a three-year interim registration, are high yielding and popular with farmers.

“The folks who we have spoken to want to legitimize this so they can market their product,” Randy Dennis, the CGC’s chief grain inspector told the meeting.

“The CGC is responsible for quality assurance (for grain) in Canada,” he said. “We take that responsibility very seriously. We want to ensure Canadian grain that is used domestically and exported is safe, it’s usable for the product that’s expected and there’s a continued demand in the market for it.”

New specs

The proposed new class doesn’t have a name, but the CGC has proposed the specifications.

“The cultivars will have good milling quality,” Hatcher said. “That’s critical. They will have good water absorption, but the key attribute which will differentiate them is the lower gluten strength from both CPS red and CWRS.”

The CGC’s proposal aims to address the demand for more variety flexibility, while preserving and improving the integrity of the existing CWRS class.

The CGC proposes the tighter specifications for wheats in the CWRS and CPS (Red) classes apply not only to new varieties coming through the registration process but also retroactively, Hatcher said. That means varieties currently in those classes could get moved to other classes, including the proposed new class.

The CGC will review existing varieties and if it suspects they don’t fit based on the new parameters the CGC will write the variety’s owner explaining they have the option, at their own expense, to put the variety in quality evaluation trials at six sites for two years, Hatcher said. The CGC will cover the cost of the quality analysis. The data will be reviewed after the first year giving the owner the option to drop the second year of testing if the variety isn’t meeting the specifications. If the data supports it that variety can be moved to a different class.

“The transition of existing varieties into a different class will be managed very carefully,” Hatcher stressed.

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The cabbage heads are so dense there’s no way you can smarten them up. Nor can you subdue those egotistical muscle men of the garden, the onions — they are that strong. The cucumbers, on the other hand, are an unkempt bunch, seedy as they are.

About the only vegetables you dare trust are the ones in that modest row over there. Whenever you pay attention to them they blush — as red as a beet.

Other than that, you better not gossip in the corn patch with all those ears listening. The potatoes are inclined to eye your every move, while that bunch of celery is very apt to stalk you while you’re not looking.

And when you leave the garden, make sure the gate is closed. The lettuce, you know. It’s inclined to bolt.

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The cool, wet spring and a hot, dry summer led to favourable conditions for blackleg, she told farmers attending St. Jean Farm Days. An annual canola disease survey showed that the incidence and prevalence of diseases such as blackleg is increasing every year, especially in Manitoba.

Yet only two hands were raised when Phillips asked how many farmers scouted for blackleg in 2011.

“We need to get you out and scouting for blackleg,” said Phillips, emphasizing that rotation is important because blackleg lives on canola stubble for 18-20 months.

“Scout early, scout often,” she said.

Sprayed unnecessarily

Phillips said Manitoba canola growers had the usual visits from the bertha army worm and diamondback moth, but also from the imported cabbage worm. She said that it’s often mistaken for the bertha armyworm, and that some farmers sprayed unnecessarily for the insect.

“It was such a visible moth that everyone thought it was a huge issue,” said Phillips.

The imported cabbage worm is the larvae of the cabbage butterfly, which has black-tipped wings with black dots. Imported cabbage worms are green and have a lemon-yellow stripe down the middle of their back on the dorsal side. They grow to about 30 mm and are covered with short hairs, giving them a velvety appearance. Cabbage worms look more like diamondback moth larvae than bertha army worms, but are more docile than diamondback moth larvae and less spindle shaped.

Phillips said that as long as there is good vegetative growth, the imported cabbage worm will feed mostly on leaves and it is not usually economical to spray them.

“The imported cabbage worm larvae in the moth stage and the larvae stage, do not do any economic damage to canola. So they are not a concern,” Phillips said.

Clubroot watch

Phillips said that while clubroot is not a problem in Manitoba yet, the disease is moving east. In recent years Alberta has had several outbreaks, and there were two confirmed cases in Saskatchewan in 2011.

Phillips said that sanitation is important, including kicking the dirt off boots and farm equipment when going from farm to farm, and field to field and pressure washing equipment at the beginning and end of every season and after being in a strange field.

“Removing the soil (from equipment) from farm to farm is really good practice.”

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Caraflex Cabbage from Veseys Seeds caught my eye with its atypical shape ending in a high point, similar to the popular shape of European cabbages. They proved to be a success and had enormous outer leaves the size of a dinner plate, ideal for making into large cabbage rolls. They also cut wonderfully into thin slices for tender coleslaw. Caraflex Cabbage develops a small centre core so there is little waste. I froze several large leaves flat on top of each other in zip-lock bags to use for cabbage rolls throughout the winter. This will definitely be grown again in the garden.

The Asparagus Peas were true to the catalogue’s word. The cooked little pods really did taste just like asparagus. I only had one problem – they got stringy once they reached the size of 1-1/2 inches long. So, as suggested on the seed package, pick them small and enjoy a fine little delicacy (with of course, a smothering of butter).

Bean Basket is not new, but it was a first for me to try. Three colourful varieties of tender bean seeds were mixed in one package. Tendergreen is a bean that turned out as sure as its name – tender and green. Kentucky Wonder yellow wax beans complemented the green beans and the dark, ruby-coloured pods of Royal Burgundy gave the collection a sharp contrast. They all held their colour well when only cooked slightly for a salad, but Royal Burgundy lost its beautiful dark colour and turned green when cooked to tender, and this disappointed me, as I would have liked to see all three colours. But, it was much easier to plant one row of mixed beans in the garden than to grow three different rows.

So in mid-winter when the seed catalogues arrive, select something new to try in next year’s garden. It just may become a favourite!

– Lillian Deedman writes from Killarney, Manitoba

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Kales come in two different forms: fringed-leaved varieties whose leaves are fringed and ruffled; and feather-leaved forms whose leaf edges are finely serrated and deeply notched. All flowering cabbages and kales produce coloured leaves which are very decorative – the term “flowering” is a misnomer as the colour comes from the leaves rather than from petals of flowers. They are edible, but much inferior to culinary varieties.

Decorative kales and cabbages take about three months from seed to produce colourful heads so they are usually purchased as individual plants at a greenhouse. They are quite difficult to grow from seed started early in the house because they demand low temperatures and bright light. If not given the required growing conditions when they are small, the plants will develop elongated stems, and they must not have their roots restricted and so must be grown in large individual pots, which is difficult to accommodate indoors.

Ornamental cabbages and kales may not exhibit strong colour early in the season because low temperatures consistently below 20 C are required to cause the plants to lose chlorophyll and reveal their colouration, which ranges from white to pink to red purple. In our area this usually doesn’t happen until late August and takes a couple of weeks to occur. Once nighttime temperatures drop below 20 C the process will begin.

The pests and diseases that plague the rest of the Brassica family also attack decorative cabbage and kale. Flea beetles and cabbage worms are the most destructive since they attack the foliage, which is the reason for growing the plants in the first place. Since the plants are often located in an area where their beauty can be appreciated, visible barriers or insecticides which are very obvious, such as potato dust, are not suitable options for deterring these pests. Luckily, because the plants are not going to be eaten, a liquid insecticide such as malethion can be sprayed on the plants to control insects.

Ornamental cabbages and kales look good in rows used to edge planting areas, dotted here and there in a mixed border, or added to a mixed planting in a large container. They add a unique touch to any landscape and are well worth including in your garden.

– Albert Parsons writes from Minnedosa, Manitoba

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People tend to shortchange themselves on dark-green vegetables, along with orange vegetables. While orange vegetables, such as carrots, get most of the credit for promoting and maintaining good eyesight, green vegetables should get the spotlight.

For example, spinach contains a natural plant chemical, lutein, which works with another natural plant chemical, zeaxanthin, to keep eyes healthy. Lutein also is found in green peppers, peas, cucumbers and celery. Getting enough lutein and zeaxanthin may help reduce our risk of age-related macular degeneration, a leading cause of blindness.

Cabbage is another green vegetable group with health-promoting properties. To the ancient Greeks, cabbage was known as a medicinal food. Cruciferous vegetables, such as cabbage, broccoli and brussels sprouts, contain isothiocyanates, which are sulphur-containing compounds. These compounds are responsible for some of the health benefits.

In a study of more than 18,000 Chinese males ranging in age from 45 to 64, eating more cruciferous vegetables was associated with a lower risk of lung cancer. Cruciferous vegetables also are linked with reducing the risk of prostate and stomach cancer.

Besides thinking of cabbage as a medicinal food, the ancient Greeks also had a saying, “Cabbage twice cooked is death.” That’s a good reminder to prepare cabbage and its relatives properly. Cabbage has a mild flavour in the raw state. It becomes more aromatic during long cooking because it contains sulphur compounds that form hydrogen sulphide gas during cooking. Have you smelled a rotten egg? Overcooked cabbage releases the same compound. Cooking cabbage too long also can leave you with an olive-green side dish. The colour reaction occurs when natural acids in cabbage react with chlorophyll, the green pigment in cabbage. Cook cabbage quickly in as little water as possible. Leave the cooking pot at least partially uncovered to allow the sulphur compounds to escape.

Cabbage remains an economical menu item, and is a good source of vitamin C and is low in calories at 15 calories per half-cup. It also can be fermented to form sauerkraut to lengthen its shelf life while preserving the vitamin C it contains. Sauerkraut, however, is much higher in sodium.

If purchasing, look for solid, compact cabbages with no signs of wilting, unusual colours or aromas. Use it as soon as possible after purchase in either fresh or cooked form. Cabbage loses flavour the longer it’s stored.

When preparing cabbage, remove the outside leaves and cut out the core. Wash well under running water, place it in a plastic bag or wrap it in plastic and place in the vegetable crisper. – Julie Garden-Robinson, PhD,

L. R. D., is a North Dakota State University Extension Service food and nutrition specialist

and associate professor in the department of health, nutrition and exercise sciences.

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Like so many early Prairie towns, present-day Strathclair grew up around a cluster of services for farmers – a grist mill, a church, a post office, a stopping-over house, a store.

It’s now been more than 125 years since people began calling Strathclair, or “Strath,” as some say, home.

Strathclair is one of those smaller, intimate places where, if you’ve ever lived there, you’re never forgotten. Someone’s bound to remember you.

That’s why, for the last few years, a focus of this community at Christmas has been a tree, lit up with blue lights, each purchased in memory of a loved one. Those who want someone remembered, may still reside in Strathclair, or they may be far away.

The women who make up the Memory Tree committee saw an opportunity last year to sustain another memory; they put a cookbook together to commemorate the 125th anniversary of the Rural Municipality of Strathclair. 125 Years of Dining Memories: 1884 to 2009 contains this community’s “family recipes” in every sense of the term.

They reflect enduring food traditions of local families. Plus, virtually every recipe in it – and this cookbook contains around 1,100 – was submitted “in memory of” someone with a connection to Strath. The book is dedicated to all those “woven into the tapestry of our community.”

“It’s a lovely book,” says retired school teacher Gayleen Stimpson who serves on the five-member Memory Tree committee.

Dances, fireworks and parades marked the celebrations last summer. So did catered suppers, luncheons and a sold-out banquet.

Hundreds got in line to purchase 125 Years of Dining Memories when it came off the press last year. The only complaint anyone had was that more should have been charged per book.

Revenue from sales of all but about 100 of the 1,100 cookbooks printed has all been invested back into the community. We’re always looking for favourite recipes from readers. Do you have one to share? Can we help you track down a specific recipe? Let us know if you’re looking for something and we’ll publish your requests.

The McMurachy Wheat Cairn here stands in honour of Malcolm J. S. McMurachy, a pioneer responsible for the development of McMurachy Wheat, a rust-resistant strain bred into succeeding rust-resistant varieties.

The waters at nearby Salt Lake are highly saline and in earlier times valued for their medicinal properties. Historians note that, at one time, provincial leaders even proposed building a health spa at the site.

The Strathclair Bend Theatre was completed in 1947 out of fine woods from Kippen Mill and constructed by entrepreneurs Alex Kippen and Paddy Trim. Today it’s home for the Strathclair Drama

FROSTED CAULIFLOWER

1 medium head

cauliflower

2 tsp. prepared mustard

Salt

Cook cauliflower in boiling salted water 12 to 15 minutes. Place cauliflower in shallow baking dish. Sprinkle with salt. Mix mayonnaise and mustard together. Spread over cauliflower. Sprinkle with cheese. Bake at 375F for 10 minutes.

CHEESY CHICKEN AND BROCCOLI CASSEROLE

A few things you might not know about Strathclair

3 c. hot cooked broccoli

1/2 c. shredded

cheddar cheese

2 c. cubed cooked chicken

3 tbsp. dry bread crumbs

3/4 c. shredded

sharp cheese

1/2 c. mayonnaise

1 can cream of

broccoli soup

1 tbsp. margarine melted

1/3 c. milk

Arrange broccoli and chicken in shallow two-quart baking dish. Combine soup and milk and pour over. Sprinkle with cheese. Mix crumbs with margarine and sprinkle over cheese. Bake at 450F for 20 minutes or until heated through. Serve with rice.

Recipes from 125 Years of Dining Memories

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

lorraine@fbcpublishing.com

Club, which presents annual full-length, live musical

productions. Strathclair Municipal Hall was built in 1906 by Winnipeg architects S. F. Peters and W. A. Peters. The original building has been renovated, but the brick exterior and hardwood dance floor still reflect the old-style charm.

Strathclair Museum is a relocated CP Rail Station.

The original site of the community is found just north of the Bend Cemetery where an old millstone and remains of an ice house can still be found.

2 pkg. dry yeast

1/3 c. shortening

1/2 c. warm water

1 tbsp. salt

1-1/2 c. boiling water

SHAKER BREAD

6-1/4 c. sifted

all-purpose flour

1 c. quick-cooking

rolled oats

2 eggs slightly beaten

1/2 c. light molasses

Soften yeast in warm water. In large bowl combine boiling water, rolled oats, molasses, shortening and salt. Cool to lukewarm. Blend with yeast mixture. Stir in two cups flour. Add eggs and beat well. Add remaining flour, two cups at a time, mixing vigorously after each addition to make moderately stiff dough. Beat vigorously until smooth about 10 minutes. Grease top lightly. Cover tightly with clear plastic wrap or foil and place in fridge for two hours or overnight. After refrigeration, shape dough into two loaves. Let rise until double in bulk. Bake at 375F for about 40 minutes.

OLD-FASHIONED POTATO SOUP

1/2 lb. bacon fried

and diced

2 tbsp. parsley

(fresh or flaked)

4 c. potatoes, peeled

and diced

2 tsp. salt

3 c. carrots, diced

1/4 tsp. pepper

1 medium onion diced

Add diced vegetables to bacon drippings and bacon. Cover with water. Add parsley, salt and pepper. Cook one hour covered.

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The five-year collaboration will focus on creating variations of broccoli, cauliflower, lettuce and spinach, the companies said June 23.

The results could include vegetables that are more colourful, tastier, less susceptible to bruising and have a longer shelf life.

“If I buy broccoli on Saturday or Sunday and try to cook it on Wednesday, it’ll get wilty,” said Monsanto spokeswoman Riddhi Trivedi-St. Clair.

She also stressed that these new variants will not be genetically modified like the company’s much larger corn seed and soybean products.

Also known for its herbicide business, Monsanto has been aggressively growing its vegetable business with recent moves such as the 2005 acquisition of Seminis, which gave Monsanto control over more than 30 per cent of the North Amer ican vegetable seed market.

In 2008, Monsanto acquired Netherlands-based De Ruiter Seeds, whose focus is in greenhouse vegetable growers as opposed to the open-field expertise of Seminis.

Dole had been Monsanto’s customer for decades before announcing the partnership, said Dole spokesman Marty Ordman.

Last year, Monsanto also entered into an agreement with Landec Corp.’s packaged food maker Apio to develop broccoli and cauliflower products.

If new products are created under the collaboration, they could be sold by Dole in North America.

The post Monsanto, Dole Collaborate On Veggies appeared first on Manitoba Co-operator.

According to the Christian legend, St. Patrick used this three-leaf clover to illustrate the doctrine of the Trinity to his audience.

Shamrocks. Leprechauns. The colour green.

That’s all that came to mind when I flipped my calendar to the month of March and saw the words “St. Patrick’s Day” on March 17. As a junior high teacher, this holiday usually went uncelebrated other than the occasional student commenting, “You didn’t wear green today.” Much to my embarrassment, I usually forgot about the holiday. However, this year, I wanted to make it special for my own preschoolers but first I had to find out more about it.

If we lived in Ireland, we would remember Saint Patrick, the fifth-century missionary in Ireland. This holiday has been observed in Ireland for hundreds of years with singing, dancing and feasting on the traditional meal of Irish bacon and cabbage. We do have bacon in our freezer and I have a fine recipe for cabbage borscht, so this will probably be our St. Patrick’s Day supper.

If we resided in the Chicago area, we would probably watch the celebration of turning the Chicago River an incredible shade of Irish green. This tradition began in 1962, when Chicago pollution-control workers used green dye to identify illegal sewage discharges into the river. They released 100 pounds of green vegetable dye into the river to keep it green for a week in co-ordination with St. Patrick’s Day. This year, an orange dye will create an orange surface on the Chicago River, but after a few minutes the true Irish green will magically appear. We may not have the correct dye or make it to Chicago, but there is ample green Kool-Aid and green food colouring in my cupboards for a variety of crafts, beverages and green cake.

If we lived in Montreal, we would attend the longest-running St. Patrick’s Day Parade in Canada which began in 1824. The holiday itself has been celebrated in Quebec as far back as 1759 by Irish soldiers after the British conquest of New France. In our own province, the Irish Association of Manitoba is planning its annual festival highlighting Irish music, dance, poetry and storytelling.

But in my home, I think we’ll follow the old tradition of “wearing of the green” or displaying the shamrock. According to the Christian legend, St. Patrick used this three-leaf clover to illustrate the doctrine of the Trinity to his audience. The Celtic people also revered the shamrock as a sacred plant as it symbolized the rebirth of spring.

So in preparation, our greens are washed and ready. Our shamrocks are cut and will adorn the walls. And, hopefully, I’ll be forgiven by the Irish for the cabbage borscht.

Yes, we will all be sporting green on March 17.

– Sheila Braun writes from Landmark, Manitoba

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