Pajaro Valley Magazine July 9 2021 by Weeklys

THE LIFESTYLE MAGAZINE OF THE PAJARO VALLEY

JULY 9, 2021

Sun Safety

A supplement to The Pajaronian

Protect yourself from UV exposure this summer P4

GARDENING P6 | HOME OF THE WEEK P7 | MIXING BOWL P8

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JULY 9 -15, 2021 | PAJARO VALLEY MAGAZINE

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Tarmo Hannula/File photo

4 4

Physician weighs in on sun damage and protection BY JOHANNA MILLER

FINDING SHADE A

man dons a hat and sunglasses as he relaxes in Watsonville Plaza.

DIMMING THE

RISK

Debunking skin myths

SUNNY RIDE This man rides his bike under intense sunlight through Capitola Village.

healthy,” she said. “But if pale turns into any shade of pink, tan, gold… that means UV rays have been hitting you, and you have sun damage.” There are two types of UV rays: UVA and UVB. UVB are shorter rays that can cause sunburn, turning you lobster-red and sensitive. UVA radiation is much more common and penetrates deeper layers of the skin. Recent studies have shown that UVA rays cause the most harm—and yet, they do not turn your skin red. Orndorff said she’s also heard claims of needing more sun to absorb enough Vitamin D. But the risk of Vitamin D deficiency is very low, she said, “unless you hide in a cave for the rest of your life.” “Most people will get enough Vitamin D in just their daily routine,” she said.

Best practices There are many ways people can

protect themselves and their families from sun damage. Sunscreen is one of the best tools. The Academy of Dermatology recommends a sunscreen with an SPF of 30 or higher, broad spectrum and water resistant. SPF 30 will block at least 97% of the sun’s UV rays. “There are lots of sunscreens out there. Creams, lotions, sprays, sticks… It’s mind boggling,” Orndorff said. “But whatever you’re using, it’s OK. Anything is better than 0%. Whatever you can get your hands on, use it.” It’s important to use enough; Orndorff recommends a shot glass amount of sunscreen to cover your entire body. Then reapply every couple of hours, especially if you’re sweating or swimming. Clothes can also help in keeping your skin safe. Rash guards and sleeves work great for kids, instead of having to wrangle them to lather on more sunscreen. And of course, hats, especially wide-brimmed ones.

“Never underestimate hats,” Orndorff said. “I keep one in my car all the time. There are people who say they can’t pull off hats… But no. You can rock a hat. It doesn’t make you look like a mushroom. I promise.” Lastly, be strategic about where and when you go out into the sun. The Skin Cancer Foundation has reported that the most significant amount of UV rays hit the U.S. in the summer months between 10am and 4pm. Adapt your schedule by going out earlier or later in the day, and be sure to find shade whenever possible. “We can be smart about our sun safety so we can enjoy being outdoors,” Orndorff said. “Being outside is good for the mind, the body, the soul… So put on that hat, lather up with sunscreen and get out there.” To learn more about skin cancer and preventative measures, visit k-p. li/3hjYHLb.

PAJARO VALLEY MAGAZINE | JULY 9 -15, 2021

Misinformation about skin health and risks regularly circulate. One of the most common (and dangerous) myths, Orndorff said, is that only fair-skinned people are at risk of skin cancer. “If you look at the stats, OK, you have less of a chance,” she said. “However, it’s only slightly lower. Even if you’ve never sunburned in your life, you can still get skin cancer. The problem is that it’s harder to detect. And that can be especially deadly when it’s something like melanoma.” Tanning, Orndorff said, is another major issue. “You hear people say they want to get a ‘base tan’ for the summer… a common perception is that it’s

Tarmo Hannula

ummer is in full swing, and with Covid-19 restrictions loosening more every day, people are once again heading outside for some warm, seasonal fun. But all outdoor activities come with built-in risk. Too much exposure to the sun’s ultraviolet (UV) rays can cause everything from premature wrinkles to life-threatening skin cancer. This is why medical professionals are urging people to protect themselves and their loved ones this summer. “Warm weather is here, and it’s time to pay extra attention,” said Dr. Joyce Orndorff, Assistant Physician at Kaiser Permanente Santa Cruz. “Skin cancer is real, and it can happen to anyone.” According to the American Academy of Dermatology, one in five Americans will develop skin cancer in their lifetime. An average of 7,000 Americans die from melanoma, the most severe type, every year. To put it in perspective—that is more than the current population of Corralitos and Pajaro combined. Orndorff explained that different types of skin cancer are determined by where it starts to develop on the body. Other risks of exposure, including skin thinning, blotchiness and spider veins are cumulative, meaning they build up over time, and can eventually turn precancerous.

GARDENING

JULY 9 -15, 2021 | PAJARO VALLEY MAGAZINE

END ROT Brown bottoms on tomatoes signify a calcium deficiency in the soil.

Blossom end rot E Test your soil to determine how much calcium is present By KATE RUSSELL

very summer, gardeners discover leathery brown bottoms on tomatoes, peppers, squash and eggplants. This condition is called blossom end rot. People say that blossom end rot is caused by a calcium deficiency, but it’s not that simple. The internet is filled with treatment solutions for blossom end rot. Most of them include feeding tomato plants with antacids or Epsom salts, sprinkling the soil

with crushed egg shells, or watering with powdered milk. These treatments are not recommended. Adding calcium to the soil will help prevent blossom end rot, but only if a calcium deficiency exists. And Epsom salts don’t contain calcium. Contrary to popular belief, calcium deficiency in the soil is rarely what causes blossom end rot in California. Most West Coast soils contain plenty of calcium. There are exceptions and the only way to know for sure is with an affordable,

lab-based soil test. And blossom end rot can still occur in soil with abundant calcium. Blossom end rot appears when plants are not able to absorb and transport calcium to where it is needed. Unlike more mobile nutrients, such as nitrogen, calcium does not move around easily within a plant. Once it stops traveling through the xylem, it stays where it is. This is why calcium deficiency is rarely seen in older leaves. Calcium is moved through a plant by evapotranspiration, which uses a lot of water. Calcium deficiency can also occur when there is too much nitrogen in the soil, causing plants to grow faster than they can move any available calcium. When plants do not have enough calcium, you may see stunted growth, leaf curling, dead terminal buds and root tips, leaves with brown spots along the edges that spread toward the center, and blossom end rot. During the fruiting stage, if there is not enough calcium, the cell walls at the bottom of the fruit will collapse. Simply adding calcium to the soil does not correct the problem and foliar sprays are ineffective. Water is needed to transport the calcium into and within a plant. This is why regular, consistent irrigation is key to preventing blossom end rot and other calcium deficiencies. These same conditions cause similar problems in other garden plants. Carrots may develop cavity spots. Celery may show black heart and stunted central leaves. Bitter pits may appear in apples. Calcium deficiencies often cause leaf tip burn in artichoke, berries, cauliflower and salad greens. By having your soil tested to find out exactly how much calcium is present and providing regular, dependable irrigation, you can help prevent blossom end rot and enjoy a bigger, tastier harvest. If you happen to get a few tomatoes with blossom end rot, you can cut out the affected part and eat the rest. Kate Russell is a UCCE Master Gardener.

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Nem recuste posapel when the downturn hits the fan even dem quae pori dolorro vitatia quia though, by latest count, only 1.1% of existing illatur? Voluptat aspernatum, serupta homes in California are “underwater” with ecesci eumand restium nonsedipsum negativeres equity, nationally only 2.6% of eum que dolorem nosthan dolum homeowners owe more their lam, homes are worth. There aren’tDRE enough upside-down Realtor® #01063297 etur, cust a duntusdae lam dolorpo 831-818-1431 homeowners to fuel a robust distressre market, rempeliquid modis aut ataerror not evengetreal@sereno.com close! volorest optatio dempor aut aut Next Week: Why is itrecuste so easyposapel to assume explabo. Nem que PA I D A DV ERTO RI A L the worst?

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Tarmo Hannula

LIGHT AND FLUFFY Custard filled spiral buns make a special brunch or breakfast.

Custard Cream Spirals JULY 9 -15, 2021 | PAJARO VALLEY MAGAZINE

By SARAH RINGLER

weet, fluffy and eggy yeast bread swirled around a custard filling and baked makes a nice fancy breakfast bread or dessert. They are made like cinnamon rolls with the dough flattened into a rectangle, spread with filling, then rolled up into a tube and cut into spirals. When baked, the dough swells up around the custard surrounding it with a pale gold crust. This recipe is from maangchi. com, a Korean food website that describes a slightly different way of making a yeast bread. On our visit to Korea a few years ago, desperate, we went in search of American style coffee. Luckily, we discovered a little chain of bakeries called Paris Baguette. It turns out that they weren’t just in many Korean towns, but were

an international chain with 4,000 locations around the world. There also happens to be three over the hill in San Jose. Their pastries are artistically done and very rich in the style of their French origins. These custard buns are very similar. Custards are defined roughly as a combination of eggs and some kind of liquid. They occur in cuisines around the world and often require a delicate hand. The custard in this recipe contains flour as a thickener so it is easier to make. Still, watch the heat as it burns easily. Starting out with room temperature eggs and milk allows the mixture to combine more amicably avoiding curdling or lumpy custard.

Custard buns Custard cream:

1/4 cup flour 1/4 cup sugar 1 cup milk, room temperature a pinch of salt 4 egg yolks, room temperature, beaten (or 2 room temperature eggs, beaten) 1 tablespoon unsalted butter 1 teaspoon vanilla extract 2 teaspoon lemon zest - optional Bread dough: 1 tablespoon unsalted butter 1/2 cup whole milk 1/4 cup sugar 2 teaspoons dry yeast – 1 package 1 egg, beaten 1/4 teaspoon salt 1 3/4 cups all-purpose wheat flour Egg wash: 1 egg 2 tablespoons water Make the custard cream first. You can use 4 yolks or 2 whole eggs. Pull off the little white stringy bit, called the chalaza; its purpose is to keep

the yolk spherical. Beat the yolks, or eggs, with a fork until smooth. Place the flour, sugar, milk, and salt in a medium-sized pan. Whisk until there are no lumps. Heat over medium heat and stir with a wooden spoon for about 3 to 4 minutes until bubbles start to pop up. Reduce the heat to low. Stir in the egg yolks a little by little, over 20 to 30 seconds. Remove from the heat. Add the butter and vanilla extract and mix well. Add lemon zest if desired. Let it cool and refrigerate until ready to use. You can refrigerate it for 1 or 2 days. Make the dough by first melting the butter in a medium, heavy pot like an enameled, cast iron Dutch oven. Remove from the heat. Add the milk and sugar. Mix well until all the sugar is dissolved. The pot should be cool now. Add the egg and mix it together. Then add the yeast and let it sit for a couple of minutes until the edges of the yeast are foamy. Stir in the salt, add the flour, and mix it all together with a wooden spoon until it turns into 1 lump. Take it out and knead the dough by hand for 12 to 15 minutes until it turns smooth and elastic. Add a little more flour if necessary. Put the dough back into the pot and cover with the lid or a clean tea towel. Allow the dough to rise for about 1 to 1 1/2 hours, until it doubles in size. An egg wash makes the dough shiny and is made by whisking an egg and water in a small bowl. Set aside. With your knuckles, punch down the dough and then knead it for a few minutes. Form into a ball and let sit covered for another 10 minutes. Roll dough on a lightly floured board into roughly an 8-by-16-inch rectangle. Spread the custard over the rectangle leaving a bare edge at the top and bottom of the long ends. Roll it up loosely and pinch to seal the ends. Cut into 1 1/2-inch slices and place spiral side up on a cookie tin that is lightly buttered or covered with parchment paper. Gently brush some egg water on each one. Let them rise for 30 minutes. Preheat the oven to 350 degrees Fahrenheit. Bake the bread on the middle rack for 12 minutes. Bake until slightly golden or more if desired. Let cool for 5 to 10 minutes, then serve.

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PHOTO GALLERY Have a recent photo you’d like to share? Send it to us for consideration by emailing it to echalhoub@weeklys.com or mailing it to 21 Brennan St., Suite 18, Watsonville, CA 95076. Please include a brief description of the photo as well as the name of the photographer.

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PLAY TIME A pack of dogs frolic at the shoreline

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