With the second attempt, I had an abundance of plants. More than I could use so I have shared them with some staff and asked them to update on how they are doing. I’m also going to try some as container plants in the office.
First Cataract Surgery Patient
If he hadn’t of come here (Calais) I don’t know when I would have gotten this done,” says Dennis Jones of Pembroke when speaking about his recent cataract procedures. Mr. Jones was the first patient treated by Vision Care of Maine’s Dr. Curt Young when he began providing cataract surgical services at CCH last month. Mr. Jones was so pleased with the results he came back last week for Dr. Young’s second CCH surgical day to have his other eye completed.
Mr. Jones described a positive experience with the CCH surgical staff and Dr. Young – and a great outcome of tremendously better eyesight.
Other patients treated last week described very similar experiences:
“Before I even got out of the chair I could see. It was unbelievable. This has opened up a new world for me.” — John Baxter, Eastport.
“I had no vision before and can’t believe how well I can see now. They are an amazing bunch of staff and doctor.” — Richard Petty, Waite.
Along with Dr. Young, community members can expect to see the familiar faces of CCH Surgical nurses caring for them as well. The CCH Surgery Department staff worked diligently over several months preparing for this service and is excited to add cataract surgery to the list of offerings available locally.
“We have found our model of bringing this state-of-the-art surgery closer to home for our patients invaluable in restoring vision and profoundly convenient,” stated Cristy Hewitt, RN, Director of Clinical and Surgical Services for Vision Care of Maine. “Dr. Young and the rest of our physicians proudly look forward to offering surgical consultations and surgery now in Calais.”
If you have questions about the services available in the CCH Surgery Department call 454-9230 or, for information and appointments for cataract services call Vision Care of Maine directly at 945-6200.
Grow Your Own
Mona’s plants are progressing nicely and she has prepared her garden for planting time!
Fiddlehead Squares
A pdf version of the recipe can be found on the Health Eating page or by clicking here.
2 cups cooked fiddleheads (To cook, put raw fiddleheads in boiling water. When it comes to a rolling boil again, cook them for at least 15 minutes.)
½ cup onions
4 eggs
1 cup low fat or nonfat buttermilk
1/3 cup whole wheat flour
Dash hot pepper sauce
2 cups grated cheddar cheese
2 cups grated Monterey Jack cheese
1. Sautee onions in a small amount of olive oil.
2. Mix together cooked fiddle heads and sautéed onions and set aside
3. Blend together eggs, buttermilk, flour and hot pepper sauce. Set aside
4. Mix the 2 cheeses together
Lightly oil a 9” X 13” casserole pan.
Layer as follows:
1/3 of the cheeses (1 1/3 cups)
½ of the fiddleheads (1 cup)
1/3 of the cheeses, (1 1/3 cups)
½ of the fiddleheads (1 cup)
1/3 of the cheeses (1 1/3 cups)
Pour egg batter over mixture in casserole dish
Bake at 350 degrees until thermometer inserted in center reads 165 degrees (usually takes 30-45 minutes)
For information on properly cleaning and cooking fiddleheads you can go to :https://extension.umaine.edu/publications/4198e/
This makes a nice luncheon meal served with a tossed salad that is full of different colored vegetables.
Grow Your Own – Take Two!
My seedlings did not make it. Guess my office has been too cold for them . My fellow gardeners have assured me it is still not too late to try again . So I am going to be planting once again . Would love to hear how other gardeners seedlings are progressing and any tips for me would be greatly appreciated. On Tuesday, May 21 I decided to plant
seeds in the jiffy pots that I had planted in March and that I did not have success with.
By Thursday May 23 I saw some green 🙂
I also planted tomatoes,peppers,zucchini, summer squash, chives, parsley, and basil in the new Jiffy pots.
CCH Bylaws Updated
At a special meeting of the Calais Community Hospital (CCH) Board of Trustees, proposed changes to the organization’s by-laws were approved. Twenty of the thirty-seven voting members were present for the vote.
The most prominent and substantial modification was the addition of term limits for the Board of Directors. Prior to this change there were no term limits. With this update, Directors may serve for three consecutive three year terms, then, must have at least one year off as a Director before being eligible to serve again. The new term limits will be staggered in to ensure the entire Board of Directors is not stepping down at once. “The new term limits will allow enough time for people to learn the organization, be connected and be able to make meaningful contribution,” stated Board Chair Ron McAlpine. “But not so long that we don’t have the opportunity for new people to join at the Director level.”
These changes bring the organization more current and in line with the Maine Non-Profit Corporation Act: Title 13-B. A national study by the American Hospital Association on health care governance showed how hospitals are rising to meet tomorrow’s challenges through redefining roles, responsibilities and board structures according to AHA President and CEO Rick Pollack. Coincidentally, increasing the number of boards with term limits was listed as an opportunity for improvement. The CCH Board of Directors and Trustees is working diligently to be as current as possible with the changes in healthcare.
Try Something New
Freezing Fiddleheads
Fiddleheads are an early spring treat in Maine. Nearly all ferns have fiddleheads but not all fiddleheads are edible. For information on safely harvesting , cleaning, cooking, and preserving fiddleheads, please refer to Cooperative Extension University of Maine Bulletin # 4198.Like all foods fiddleheads have to be handled correctly to decrease risk of food borne illness. https://extension.umaine.edu/publications/4198e/
Cleaned fiddleheads must be boiled or steamed according to instructions in Bulletin # 4198. They should not be cooked by sautéing, stir frying, or microwaving. Fiddleheads should be boiled or steamed as directed in Bulletin # 4198 , prior to use in other recipes that call for sautéing, stir frying, or baking.
I was lucky this weekend to have been given a very generous portion of fiddleheads. They were cleaned at the site and most of the brown sheath was gone. I cut off the ends and cleaned them per directions of Bulletin # 4198.
I froze seven packages(2 cups each) of fiddleheads this weekend. Per the Cooperative Extension Bulletin these are the steps I did in freezing my fiddleheads. Pictures of each step can be seen at the bottom of the post.
1. Initial cleaning was done at site
2. Final cleaning of fiddleheads
3. Blanched fiddleheads in small batches for 2 minutes in boiling water. I had water boiling when I placed fiddleheads in it. Timing started when water comes to a rolling boil again.
4. I removed fiddleheads from boiling water and immediately placed them in an ice water bath for 2 minutes. (ice water bath was ½ ice and ½ cold water.)
5. I allowed fiddleheads to drip dry before packaging.
6. For my freezer containers I used 1 quart freezer zip lock bags.
7. I labeled, and dated bags and placed them in my freezer.
To use frozen fiddleheads, thaw in refrigerator. After they are thawed, place in boiling water. When water comes a rolling boil again, boil for at least 15 minutes.
