Newspaper Archive of
Valley News and Views
Drayton , North Dakota
Lyft
July 25, 2013     Valley News and Views
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July 25, 2013
 

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Page 10 July 25th, 2013 !iii!! ~: ....... ~i!il ii~! !!!! !ii:~iiii Valley News and Views When I think of hot summer months, the refreshing flavor of ripe, juicy watermelon comes to mind. While growing up, watermelon usually was served outdoors for a good reason. My friends and I usually ended up with trails of bright red watermelon juice on the front of our clothes. I recall having a large paper towel tucked under my chin as a makeshift "bib." Eventually I figured out the choreography involved in eating watermelon without staining my clothes, so I got to shed my paper bib. Sometimes my mother would make "old-fashioned watermelon rind pickles" from the white inner rind of the melon. I recently learned that these pickles were featured in the first cookbook published in the U.S. in 1796. You can find a research- tested version of watermelon pickles at the National Center for Home Food Preservation available at http://nchfp. uga.edu/how/can 06/ watermelon rind.html. Watermelon has a long history, dating back at least 5,000 years to Africa. IIIIIII Watermelons were so prized that they were placed in the tombs of mummies to provide fluid and food that early Egyptians believed would sustain their rulers and relatives in the afterlife. Today, more than 100 varieties of watermelon are available throughout the world. The flesh varies from the familiar red or pink color to orange or yellow. Most have black or dark brown seeds, but seedless varieties have some white seeds. Although some people We resep/e the right to limit quantities Not aft sale items available at all participating stores PHONE HQ ~.R~:~ Star~nga~dending~atesmayvarybyst~reN~tresp~nsiblef~rgraphic~rtyp~graphica~err~rs` 70 ~ ~454m38 I ~[ Monday& Thur?~ay8:00 A.~I. ToS:00 p.M.tTues., Wed.,& Fd.8:00 A.,. T06:30 P.U. SALE PRICES GOOD JULY 24- JULY 30 DRAYTON, NORTH DAKOTA Saturday 8:00 A.u. TO 4:00 P.M.I Sunday 9:00 A.a. TO 4:00 P.M. Assorted Gatorade .................. 32 ozs. Selected Varieties Old Orchard 100% Juice .... ozs ~/a'TOp ndarin Oranges ........ 11 ozs Stems & Pieces " --Hy-Top Mushrooms ....... 4 ozs. Hy-Top Tomato Soup ............. o.75 oz . Hy-Top Chicken Noodle Soup ..... lo,5 oz,. 4/$1 O0 Chicken of the See $ 1 99 dt Smoked Oysters ........... ozs. l 99 Chicken of the Sea $ O0 Sardines .................... 3,z5 ozs. Spam 75 Lunch Meat ................. 12 ozs. O0 Hormel $ 49 Chunk Ham ................... sozs. ,d~ (i~l(: Hormel Chunk $ 99 allg Breast of Chicken ........... 5 ozs, 68 Assorted 4/$ Pasta Roni .................... Hormei Assorted 3/$ Chili Beans .............. is ozs Hormel $ 99 Chili With No Beans ......... 15 ozs, Dakota Growers 4/$ Egg Noodles ............. t2 ozs. c et= $249 Granulated Sugar ............ 4 Ibs, Bounce Dryer Sheets ........... 40 Count Box Puffs 415 Facial Tissue ............ 56 Count ~Yu-TOp 78 AssOrted 4/$500 Hy-Top na ......................... 5 oz . Rice-A-Roni ................... Plastic Wrap .............. loo F ot | 49 MILFORD FARMS CORDON BLEU or JOHN MORRELL OSCAR MAYER COTTO SALAMI or HEARTLAND FAIBAS BONELESS Cloverdale Tangy Summer Sausage ....... 28 ozs. John Morrell Pork Links ............. 7 ozs. John Morrell Pork ausage Rolls... ozs. Oscar Mayer Wieners.............. 16ozs. Heartland Farms Boneless Chuck Steak ............. Per lb. WHOLE SEEDLESS RIPE WATERMELON ... TOMATOES ..... P Per lb. BARTLETT RASPBERRIES . Juicy Kiwi Fruit ................... Green Onions .................... ooch PEARS ........ JU CY 6 ozs BLACKBERRIES U " Cut-Up Watermelon .............. Per lb. Sweet Onions ................... Per Ib, iiiiii!!ii:;iiii~i,~ii~i;iiii CASSCLAY HALF & HALF KEMP'S HIGH TEMP WHIPPING CREAM S Pint CASS CLAY SOUR CREAM 16 ozs, ASSORTED YOPLAIT YOGURT Cass Clay Butter ................ lb. Quarters Cass Clay Orange Juice ............ Cass Clay - All Styles Chocolate Milk .......... 84 Cass Clay Assorted Cottage Cheese ......... Sunny D Juice Blends .......... 64 HY-TOP ASSORTED STEAMABLE VEGETABLES ~ZS, COUNTRY FRESH SUNDAE CONES 6 Count Box CASS CLAY VANILLA ICE CREAM 4 Quart Pail Old Orchard - Apple Juice ........... Old Orchard Assorted Apple Blends .......... Hy-Top Whipped Topping ........ Banquet Original Fried Chicken ............ oz . swear by "sniffing" and "thumping" to determine ripeness, horticulture experts say those methods are not reliable As consumers, we depend on the ones who picked the watermelon to do it right. Watermelons should be picked at peak ripeness, when their underbelly is yellow or cream-colored. At the grocery store, choose watermelons that are heavy in relation to their size, with a hard rind and no visible bruises or other damage. Watermelon is a portable dessert. Whole watermelons can be stored at room temperature. You can rinse and scrub the outside of the watermelon with a produce brush and then cut into slices or wedges. You can scoop the flesh into balls with the aid of a melon baller tool. Be cautious to avoid cross-contamination. After rinsing and washing the melon, be sure to use a clean knife and cutting board to prepare it. Keep melon away from raw meat or juices. Cantaloupe and watermelon contaminated during preparation have been linked to foodborne illness outbreaks. Afteryou cut awatermelon, treat it as a perishable food. Wrap the leftover melon with plastic wrap or place it in a tightly covered container in the refrigerator and use within three days. If you want to be very creative, watermelons can be carved to serve as their own serving containers. Depending on your patience and carving skills, your watermelon can become a basket, frog or shark filled with watermelon balls. You can find instructions on the National Watermelon Promotion Board website at http://www.watermelon. org. Watermelon is true to its name. It is more than 90 percent water by weight, so it is quite low in calories. For less than 100 calories, you can have a hearty snack of 1 2/3 cups of watermelon chunks. Besides having a palate- pleasing sweet taste and possessing hydrating properties, watermelon packs a nutrition punch. Watermelon is high in natural antioxidants that may protect our bodies. Watermelon is an excellent source of vitamins A and C, which promote healthy skin and a strong immune system. Watermelon is one of the best sources of lycopene, which is a natural pigment usually associated with tomatoes. Lycopene provides the rosy red hue to watermelons. Eating foods that are good sources of lycopene may help prevent diseases including cancer and heart disease. Nutrition scientists also have been studying the citrulline in watermelon. This natural compound is converted by our body to arginine, which is an amino acid (protein building block). Arginine may play a role in promoting heart health. Enjoy some ripe, juicy watermelon while it is in season. Here's a refreshing summer beverage from Illinois Extension. Watermelon Smoothie 1 (8-ounce) container of lemon-flavored, fat-flee yogurt 3 c. cubed, seeded watermelon 1 pint flesh strawberries, cleaned and hulled* 1 Tbsp. honey or strawberry jam 3 ice cubes (*)You can use frozen strawberries without thawing. In a blender or food processor, combine all the ingredients. Process until smooth and frothy. Serve in tall glasses with a straw. Makes four servings. Each Continued on Page 7