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Family and Freedom

By contributing writer Laurie Neverman
June 30, 2008

The 4th of July weekend is upon us. Like many families, we’ll be taking advantage of the long weekend to travel and spend time with family. Traveling is not my first choice – I admit I’m a homebody at heart – but it has been years since we visited the Upper Peninsula branch of the family tree, so off we go.

Fireworks are bound to be a part of the weekend celebrations. I’ve always viewed the displays with some degree of trepidation – they can certainly be beautiful, but it seemed so wasteful for such a fleeting presentation, and if you’re close to the show the noise can be uncomfortable. Now I’ve learned that pyrotechnics also produce an amazing amount of pollution. I think the time has come to consider different ways to celebrate our country’s independence. Some alternatives for large displays include laser light shows, electronic pyrotechnics, air launch and low-smoke pyrotechnics. For home parties, let’s make more use of reusable/biodegradable decorations (like flags and flowers), enjoy some virtual fireworks and shift the focus of the event back to where it belongs – on family and freedom.

Spend time with loved ones and let them know how much they mean to you. Have an evening picnic to beat the heat and ask everyone to bring a dish to pass (remember to take advantage of seasonal produce and buy in bulk when possible). Use reusable dinnerware and cutlery – ask your guests to bring some if you don’t have enough. We keep a roll off masking tape and a pen available to mark names on cups – it’s not elegant, but it is handy. Make your compost and recyclable bins easy for your guests to use.

Finally, remember that freedom is not free. Take the time to say “thank you” to a soldier. Politics aside, those who serve our country deserve our respect and gratitude.

Please contact me at laurieneverman@hotmail.com with your green questions and comments.

Kick Off Your 4th With These Holiday Recipes

For this summer menu I’ve included some dishes that take advantage of seasonal produce, the grill and slow cooker to savor the season and beat the heat.

This recipe was created by my sister, Lois, as part of a 4th of July menu that was featured in Taste of Home magazine in 2003. The menu also included Patriotic Pasta, Red, White and Blue Salad, Liberty Sauerkraut Salad and Stars and Stripes Torte, which can all be found on the Taste of Home website.

Yankee-Doodle Sirloin Roast

Ingredients:

1/2 cup beef broth
1/2 cup teriyaki or soy sauce
1/4 cup vegetable oil
2 tablespoons brown sugar
2 tablespoons finely chopped onion
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 boneless beef sirloin tip roast (about 4 pounds)

Directions:

In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 12-14 servings.

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Peas and New Potato Salad
This is a new recipe from the Garden Fresh Vegetable Cookbook by Andrea Chesman. I’m looking forward to trying it as soon as my garden peas are ready. Marble-size potatoes are best for the early-summer salad, where the peas and potatoes are equal partners. If your potatoes are larger than bite-size, cut them down to size.

Ingredients:
1 ½ pounds tiny new potatoes (about 4 cups), scrubbed
2 cups shelled peas (about 2 pounds with pods)
1 cup sour cream (reduced-fat sour cream is fine)
1 spring onion, bulb and tender greens, sliced
¼ cup chopped fresh dill
1 tablespoon horseradish
Freshly ground black pepper

In medium saucepan, cover the potatoes with cold water and add salt generously. Bring to a boil. Allow the potatoes to boil for 3 minutes, until almost tender. Add the peas and cook another 3 minutes, until both peas and potatoes are tender. Plunge immediately into ice water to stop the cooking. Drain.

In large bowl, stir together the sour cream, onion, dill and horseradish. Season to taste with salt and pepper. Add the peas and potatoes and mix gently with a rubber spatula. Taste and adjust the seasoning.

Allow to stand for 30 minutes before serving, or refrigerate for up to 4 hours, then bring to room temperature and serve.

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Boston Baked Beans
I usually make these beans in the oven of our masonry stove in the wintertime, but they would also work well in a slow-cooker. I prefer my beans a little more tender, so I usually start them in the morning and cook them all day. This is especially good with homegrown Tiger’s Eye heirloom beans. They taste even better the second day (if you have any leftovers).

Ingredients:

1 lb. dried pinto, navy or baby lima beans
½ lb. bacon (about 12 slices)
1 large onion, finely diced
3 tablespoons molasses
½ cup brown sugar
1 cup ketchup
1 teaspoon dry mustard
½ cup apple cider vinegar
1 teaspoon salt
1 ½ teaspoons ground black pepper
1 ½ tablespoons minced garlic or 1 teaspoon garlic powder

Preparation:

Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight.

Drain and rinse the beans. Simmer beans in 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours.

Drain and set aside, reserving 2 cups of the cooking liquid.

Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Add the beans and all other remaining ingredients and bring to a boil. Add some of the cooking liquid if the mixture is too thick.

Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.

Makes 6-8 servings.

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Red, White, and Blue Parfait
Courtesy of Jayna Stein, homeschooling mom and member of North East Wisconsin Home Learners.

Ingredients:

3 bananas, peeled and frozen
2 cups blueberries, fresh or frozen
2 cups raspberries or strawberries, fresh or frozen
½ cup organic apple juice
¾ cup nuts, chopped

Preparation:

Chop the nuts and place a few in the bottom of each glass. In a Vita-Mix place the bananas and apple juice and process until the bananas are creamy. Place blueberries or strawberries over the nuts, then a layer of banana ice cream, and then the other berry and continue to layer until the parfait glass is filled. Top with a few chopped nuts. Place in the freezer to set firm before serving.

Family and Freedom

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