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Valley News and Views
Drayton , North Dakota
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June 3, 2010     Valley News and Views
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June 3, 2010
 

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Page 8 June 3, 2010 Valley News & Views Ill /Pn e Ft : Garden plants great By Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension "If you want to be a doc- tor, you need to eat lots of cauliflower," our neighbor, a physician, told my 6-year- old daughter with a grin. She looked at him and me skeptically. My younger daughter had been on a field trip with her first-grade class to a hospi- tal. She had been a surgeon in a little skit they did and she thought being a doctor would be fun. She now was visiting with our neighbor over the fence. My 12-year-old daughter and I were getting ready to plant our garden nearby. We had cauliflower and cabbage plants waiting to be planted. "Do I really have to eat cauliflower if I want to be a doctor?" she asked me later. "Well, it wouldn't hurt," I said to my vegetable-shy child. "Well, I think I will be a teacher," she said. "Teachers need to eat veg- etables, too," I said. Planting a garden is a wor- thy endeavor on many levels. When children are involved with gardening, much learn- ing can take place in this outdoor classroom. Giving children a small plot to care for provides an opportunity for them to take responsibility and follow through on taking care of it. Researchers have shown that children who help grow vegetables are more likely to eat them. For example, plant- ing a"theme garden," such as a salsa garden with tomatoes, peppers, onions and cilantro, may entice children to eat more salsa and fewer chips. Gardening can boost our physical activity level. As we stretch, bend and lift to plant, weed and water our plants, we are accumulating moderate physical activity. Adults should accumulate at least 30 minutes of mod- erate physical activity, while children should accumulate at least 60 minutes, on five or more days each week. "Morn, look at this tiny worm. What kind of bug is this?" my older daughter asked as she looked up from planting a cabbage plant, with a worm in one gloved hand and a bug in the other. "That's a nice worm but a bad bug," I replied, not re- membering what kind of bug it was. With all the questions my children were asking during our gardening adventure, I was thinking I'd need to consult some of our Exten- sion literature in areas out- side of my own. Through gardening, kids and adults can learn about horticulture, nutrition and entomology. As we planted flowers and vegetables, my older daugh- ter was snapping photos for her 4-H projects. She was learning about photography as well as plants. Later this summer, I will teach her ab out drying and freezing foods. Fruits and vegetables add color to our plates and to our landscapes. They also pro- vide disease-fighting phy- tochemicals (natural plant chemicals) and antioxidants in our diet. Check out our "garden to table" resources I co-wrote with my Extension hor- ticulture colleague Ron Smith at www.ag.ndsu. edu/ndsuag/food. You can learn how to grow, pre- pare and preserve vari- ous vegetables and fruits. Here's a recipe that might change my daughter's mind about cruciferous veggies. This recipe is from the Ohio State University Exten- sion program. Broccoli (or Cauliflower) and Rice Casserole 1 1/2 c. rice * 3 1/2 c. water (divided) 1 medium chopped onion 3 Tbsp. margarine or but- ter 1 (10.75-ounce) can con- densed cream of mushroom soup (or cream of chicken or celery) 1 1/2 c. low-fat milk 2 l O-ounce packages fro- zen chopped broccoli (or cau- liflower or mixed vegetables) 1/2 pound grated cheese (*) You can substitute brown rice, but adjust the water content and cook- ing time according to the package directions. Preheat the oven to 350 degrees and grease a 12- inch by 9-inch by 2-inch baking pan. In a saucepan, mix rice and 3 cups of wa- ter and bring to a boil. Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for an ad- ditional 15 minutes. Saute onion in margarine or butter until tender. Mix soup, milk, 1/2 cup of water, onion and rice. Spoon mixture into a baking pan. Thaw and drain the vegeta- bles and spread over the rice mixture. (You can thaw the vegetables in a microwave oven or by running them un- der water.) We reserve the right to limit quantities. Not all sale items available at all par~cipatin9 stores, Starting and e~ing dates may vary by store, Not responsible for graphic or typographical errors. SALE PRICES GOOD JUNE 2 - JUNE 8 PHONE 701-454-3811 DRAYTON, NORTH DAKOTA HOURS: Monday-Friday 8:00 A.B. TO 8:00 P.M./Saturday 8:00 x.u. TO 6:00 P.M. Sunday 9:15 A,M, TO 4:30 P,M, BETTY CROCKER ASSORTED SUDDENLY BEI-FY CROCKER WILD BLUEBERRY MUFFIN c#.' Ibs MIX CEREAL sI aS S 5 K,,, 14 oz, LAYS Assorted COTTONELLE Reg. $3.99 DOUBLE ROLL BATH TOSTITOS TISSUE CHIPS s2 oz, Assorted Gardettos .............. 7.5-8 o,s. Assorted Chex Mix ............... z5-8 ozs. Assorted Hawaiian Punch ........ Jug Assorted Hy-Top Vegetables 14.5-15 oz. Can Hy-Top SPAGHETTI or Elbow Macaroni ........... 2 lb. Box Famous Dave's Barbecue Sauce ........... 29 ozs. Betty Crocker Assorted Cake Mixes Betty Crocker Brownie Mix ................... $ $ 29 99 Light Chunk al Betty Crocker $ I 49 Starkist Tuna ............... S oz . IWW Frostings ................ ozs. I General Mills Lucky Charms .............. tSo= Nature Va,ey 2/$ Granola Bars ............. a.9 ozs. Betty Crocker 2/S4OO Fruit Snacks 120 Count $ 29 Scott Napkins .................. SCHWBGERT lll t6 ozs. JOHN MORRELL 1 1 1 1 1 1 12 ozs. SIMPLY POTATOES ASSORTED I I I I I 20 OZS. John Mor NI Sliced Bacon ............. t2 ozs, Schweigert Polish Sausage ........... t6 ozs. Oscar Mayer Bologna ................. 12 ozs. O0 Oscar Mayer 2/$ Cotto Salami ............ 12 ozs. Boneless Center Cut Pork Chops ............... Per lb. Boneless Arm Cut Chuck Roast .............. Per Ib, CASS CLAY Assorted COTTAGE CHEESE 22 ozs. CASS CLAY HALF & HALF i Pint FARMS Assorted IREDDED CHEESE 80ZS, CRYSTAL FARMS 1 lb. Quarters Cass Clay Assoded $199 Sour Cream ................ t6 0zs. | Cass Clay Swiss Chocolate Milk ..... 64 ozs, Cass Clay Cream Cheese ..... : ...... 8oz. BOX Cass Clay $Rt29 String Choose .............. 8 ozs. 45 Blue Bonnet Margarine 1 lb. Sticks 12 INCH ASSORTED )MBSTOI s] 8,8 .,zz s tI$ 0 RED SEEDLESS DOLE CLASSIC 9 oz, CASS CLAY ROMAINE .......... Bag JC ALLFI'AVORS M ECREA DO ENER ELECTION 1 T. J, Farms $ SALAD ............. I Hashbrowns .... 4ozs. Tyson Tenders, Patil or ..... SP sweet Chicken Nuggets ..... ozs. - Onions ..................... Per lb. Country Fresh Fudge Bars ................ 0zs. Spread the cheese evenly over the top and bake at 350 degrees for 25 to 30 minutes until the cheese is melted and the casserole is bubbling hot. Makes 12 servings. Each serving has 240 calories, 11 grams (g) of fat, 26 g of car- bohydrate and 340 milli- grams of sodium. NDDOT begins mowing ditches along state roads The N.D. Department of Transportation will begin mowing the top cut along shoulders of state highways within the next few weeks when weather conditions al- low. Adjacent landowners who plan to mow non-Interstate ditches for hay should cut the top before the state mows these areas. Private mowing is not al- lowed in medians of four- lane highways. For more information,, contact the respective NDDOT district office in your area: Grand Forks District- 701- 787-6500. Funds from tax dollars marked for rural plan The USDA has begun final implementation of a long- awaited, $13 million invest- ment in rural America's eco- nomic recovery. USDA rolled out the Ru- ral Microentrepreneur As- sistance Program that was established in the 2008 Farm Bill. It is a new program that will make grants to organiza- tions that provide training, technical assistance or make small loans to new and ex- isting rural small businesses with ten or fewer employees. "This is a good investment and the right concept to help rural entrepreneurs and their communities contribute to America's economic recov- ery," said Steph Larsen of the Center for Rural Affairs in Ly- ons, Neb. According to Larsen, the program capitalizes on the fact that most new rural jobs are created in firms with fewer than ten employees by focusing resources on businesses of that size. The USDA published an interim final rule on May 28 that es- tablishes ground rules for how the new program will operate. The rule can be viewed or downloaded at www.federal- register.gov. The USDA said it will re- lease a notice of funds avail- able, calling for applications to the program. The center'sWebsite is www.cfra.org.