Collection search - Fall Vegetables

Record information – Brief

1

Fall Vegetables

Item number (ISN):

562754

Hierarchical level:

Item (Accession level)

Item number (ISN):

562754

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

Link to this record

Add to My Research

Link to this record

This link identifies the web page describing this particular record. Unlike the temporary link in your browser, this link will allow you to access, and reference, this page in the future. To link to this descriptive record, copy and paste the URL where ever needed (wiki, blog, document).

Sign in

Sign in to start saving records using My Research

Sign in
Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1974-09 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Barbara Haire

Description:

Show detail Hide detail

"Each year, fresh summer vegetables take their all too brief place in the produce counters. Fortunately, most of one family of vegetables'""holds back until fall before coming to market. As the season for other fresh vegetables finishes, we can look for members of the cabbage family - cabbage, broccoli, cauliflower and brussel sprouts. As with any other food, success with members of the cabbage family depends on careful selection, proper storage, and proper cooking. Let's take broccoli as an example. In the store, choose broccoli with dark green leaves and stalks. The clusters of flower buds should be firm and compact with a dark green or purplish green colour. If they show even a small amount of yellow, that's a sign that the vegetable is getting old. At home, store the vegetable in a plastic bag in the refrige¬rator and plan to include it in your meals within a few days. To prepare broccoli, trim away coarse leaves or woody stems. Then cut each spear lengthwise in several pieces. If the stalks are still quite thick, slit them to the buds in a couple of places. Then stand each spear up in an uncovered pot of boiling water. In this way, the stalks cook while the more tender buds steam. If your broccoli is properly cooked, it will have an attractive bright green colour and pleasant flavour. <1mn 25s>"

Language:

English

Notes:

Show detail Hide detail

1. Description based on script.

Detailed holdings information:

Show detail Hide detail

Vault ISN:

935989

Format:

SOUND

Location number:

1978-0095/1018

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

You can order materials in advance to be ready for you when you visit. You will need a user card to do this.

Cannot visit us on site? You can purchase a copy to be sent to you. Some restrictions may apply.

Report a problem on this page

Date modified:: 2024-07-24