New Braunfels Herald Zeitung (Newspaper) - July 16, 2003, New Braunfels, Texas
Contact Features Editor Brian Grant, at 625-9144 ext. 222
When Odie Pedraza moved to New Braunfels four years ago, she brought a bit of the Rio Grande Valley with her
She's made lino Bk, #40 Business 36, much more than a ano-cone stand.
The business is a family affair. She opens in the mornings. Her daughter takes over in the afternoons, and her son closes up at night.
The stand is open from I to 9 p.m. weekdays and noon to 9 p.m. weekends. Pedraza is expanding the menu beyond frozen treats to stay open longer than April through August.
Sure, like magic to many of the wideeyed kids standing in line, she daily turns 160 pounds of ice into a fine powder, piled high in a cup and coated with syrup and cream.
But she also serves up other treats with uniquely regional flavors.
Try a pickle-dilly.
“It’s very popular where we come? from,” Pedraza said, “and you can only get it here.”
The pickle-dilly combines* a snow cone with a diced pickle, a packet of powdered Root-Aid and chili luces — a spice that adds more zing than heat.
She also serves 16-ounee fruit cups filled to overflowing with watermelon, cantaloupe, pineapple, strawberries and kiwi, topped with chili luces.
These are great for the kids who come up and want a snow cone, but their parents want them to snack on something a
From Staff Reports
little healthier,’ Pedraza said.
Other options include nachos, roasted corn and eom-in-a-cup — the content of which is understated by its name, combining cqj*n, cheese, mayonnaise, chili lunas and lemon juice.
As unique aa those concoctions are, they can’t overshadow the shaved ice.
Much more sophisticated than yesterday’s standbys — strawberry, grape and cherry — Pedraza has 70 different flavors that, when mixed together or combined with cream, make an almost infinite number of possibilities,
Stickers on one window of the walk up shop list the most popular flavors: strawberry cheesecake, wedding cake, pins cola da and tiger’s blood, which is a combination of all the “red'’ flavors.
“But the cream is our best Heller,’ Pedraza said. “Everyone asks for double."
Uke her snow cones, her customers comprise all type, from locals to tourists.
“I love dealing with people and seen rig different faces,” she said There's always something different to talk about.
(Above) Kaley, 11, and Brandon, 6,
Uacey show off their snow-cone-colored tongues (biue-coconut and tutti-frutti to be exact) Tuesday afternoon before temperatures and rains fell. (Right) Brandon sinks his teeth Into his icey tutti-fruttiWith roots in Middle America, com proves a versatile vegetable
It is hard to boat a little butter and salt on a freshly prepared ear of corn. Whether you call it corn on the cob or a roasting ear, it is a taste delight.
Maize is the proper word for corn, taken from the Indians of the New World who introduced it to European explorers and settlers. Aztec and Mayan civilizations were built on a com economy, as corn provided food, currency,PatRASOR
fuel, fodder for animals, silk for smoking, sugar
und even fermented beverages.
Good quality com has full, evenly formed and filled ears with straight
rows of kernels, Husks will be fresh looking and bright green, and the silk ends free of decay or worm damage.
lh? sure the coloring of the kc?rnels is bright and shiny.
Pull hack the husk and poke one of the kernels at the tip of the silk end with a fingernail. If juice squirts out and is slightly cloudy, it’s fresh. If the juice is thick or non-exis
tent, the corn is old.
Avoid corn with shriv-eled, burned looking husks or dark-colored slime in the tassel,
Uirge kernels, those? with dark yellow and dents, and wrinkled kernels with no juice in them are indications of old corn.
Also, refrain from picking corn with underdeveloped kernels lacking good color, except in the white variety, and short or
crooked ears not filled almost to the tip with kernels.
The sooner corn is used after leaving the field, the sweeter and more tender it will be.
Shortly after corn is picked, the sugar begins to turn to starch. High temperatures also hasten this process.
This is why you should keep com in the coldest part of the refrigerator.
Com is easy to prepare by boiling, grilling, microwaving or steaming.
Corn is a very versatile; vegetable, and may be used in Balsas, chowders, salads, soups, puddings and breads.
Source: www.produceoa* sis.com and www.nal.usda.gov
(Pat Anderson Honor is a Comal County Extension agent.)