Newspaper Archive of
Valley News and Views
Drayton , North Dakota
October 17, 2013     Valley News and Views
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October 17, 2013

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Page 10 October, 17, 2013 Valley News and Views As I stood at the kitchen sink, I looked out the window and admired the abundant bright red apples near the top of our backyard tree. Unfortunately, the apples were too high for us to reach. As I pondered howwe would harvest the apples, I heard screams coming from the living room. "Oh no! Oh no! Don't do it!" my daughters squealed in unison. I ran to the living room to where my daughters were looking out the window. When I saw what they were viewing, I joined the chaos. Our three dachshunds were in hunting mode positioned at the base of our apple tree, looking up at two chattering squirrels at the top of the apple tree. One of the squirrels was ready to leap from the apple tree to a pine tree. If it missed the mark, we knew its fate. My daughters were trying to warn the trapeze-artist wannabes not to mess with our dachshund gang of three. I had been wondering how some of the apples were landing on the ground. I think the squirrels have been bombing our dogs I II III IIII with these juicy relatives of the rose. Fortunately, the acrobatic rodents landed in the foliage and scampered away. If only I could train the squirrels to juggle and toss me the apples, I thought to myself. I guess a tall ladder and an apple picker will have to suffice. We all could benefit from gathering some apples and eating them. Apples have long been a symbol of good nutrition because they provide fiber and natural antioxidants. A large apple has about 130 calories and 5 grams of fiber. University of California- Davis researchers have reported that eating two apples or drinking 12 ounces of apple juice per day protected arteries by preventing the buildup of plaque. Apples provide insoluble fiber ("roughage") to promote digestive health, as well as soluble fiber (pectin) that has been shown to help lower blood cholesterol levels. Whenever possible, eat the skin as well as the flesh. More than 7,500 apple varieties are grown throughout the world, and 2,500 varieties are grown in the U.S. On average, we eat about 46 pounds of apples and processed apple products every year. Apples have different I We reserve the right to limit quantities. Not all sale items available at all participating stores, Sta~ng and ending dates may vary by store. Not responsible for graphic or typographical errors SALE PRICES GOOD OCTOBER 16 - OCTOBER 22 PHONE 70 | -454-38 | 1 DRAYTON, NORTH DAKOTA Monday & Thursday 8:00 A,M, TO 8:00 P.M. 1 Tues., Wed,. & FrL 8:00 A,B. TO 6:30 P.U. Saturday 8:00 A.u. TO 4:00 P.M. / Sunday 9:00 A.M. TO 4:00 P.M. ASSORTED HEINZ ASSORTED LIQUID REG. $4.29 SPAGHETTI TOMATO CHOCOLATE LAUN DRY TOSTITOS SAUCE KETCHUP CHIPS DETERGENT CHIPS s.j s s, 4s 3/ 2/ co L, o 7,2 Hunt's 25 Hawaiian Punch ........... Gallon Jug Tomato Sauce ............. 5oz. Can Assorted 49 Hungry Jack 199 Hunt's Tomatoes .......... 14.s ozs Pancake Syrup............ 27,60ZS, Rotel Original ............... loozs. 1 49 HungryJack I 99 Pancake Mix ............. 28 oz. Box$ Hidden Valley Swiss Miss I 99 Ranch Dip Mix........... 1 oz, Packet Cocoa Mix ........... to Count Box Sweet Baby Ray's 88 Glad Barbecue Sauce ............ 18 ozs Press & Seal ................ 7o Feet $1 49 U28 0zs, GOURMET DINING ASSORTB) BONELESS, SKINLESS JOHN MOIBItL CBiTER CUT BONELESS Milford Valley Farms Chicken Kiev ........ 5 ozs, Milford Valley Farms Cordon Bleu ......... 5 ozs. John Morrell Franks ............... 12 ozs. Boneless Sirloin Tip Beef Roast ............. Per lb. Boneless Sirloin Tip Beef Steak ............. Per lb. John Morrell Cervelat ................ 16 ozs. Assorted Zesta Saltines ... t6 ozs. ... 16 ozs. 2/$1 ......... Chips Deluxe Keebler Cookies .. Fudge Stripe Keebler Cookies CASS CLAY HALF & HALF Pint KEMP'S UHT HEAVY WHIPPING CREAM CASS (3LAY ORANGE JUICE 64 ozs. CASS CLAY BUTTER 1 lb. Quarters" Cass Clay Buttermilk Cass Clay Assorted 1/$ Chip Dips .............. MINUTE MAID ORANGE JUICE $ 42)~i cz9' Can VAN. , NY EFAM. FAV. CREAM 5909 Pail "best" uses. Some apples are tart, others are crunchy and some withstand heating without becoming mushy. Some varieties, such as the Haralson apples in my backyard, are "all-purpose" so they can be used for baking, salads, pies and sauce. For example, Granny Smith, Braeburn, lonagold and Golden Delicious apples usually are categorized as all-purpose. If you have a bumper crop of apples from your own backyard, you can preserve them in many ways. If you make apple juice or cider, be sure to pasteurize it by heating it to 160 degrees to kill disease-causing bacteria that may have hitched a ride on the fruit. Try freezing high-quality apples with these easy directions. To prevent darkening of apples during preparation, dissolve 1/2 teaspoon of ascorbic acid (availablein the canning supplies area) in 3 tablespoons of water. Sprinkle over the fruit. To retard darkening, place slices in a single layer in a steamer; steam 1 1/2 to 2 minutes, depending on the thickness of the slices. Cool in cold water; drain. Over each quart (1 1/4 pounds) of apple slices, sprinkle evenly 1/2 cup sugar and stir. Pack apples into containers and press fruit down. Leave head space, then seal and freeze. To make an unsweetened pack, simply omit the sugar. More information about freezing various fruits is available at http://www. foods/fn182frzfts.pdf. To learn about preserving fruit through dehydration, see "Drying Fruits" at http:// / pubs/yf/ foods/fn1587.pdf. To learn about canning various fruits, see "Home Canning Fruit and Fruit Products" available at http: / / foods/fn174.pdf. Here is a tasty recipe courtesy of University of Illinois Extension. Apple Cranberry Crisp 1/2 c. all-purpose flour 1/2 c. old-fashioned oatmeal 1/2 c. each, granulated sugar and brown sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 stick (1/4 cup) chilled butter or margarine cut into small pieces 7 c. peeled diced apples (about 3 pounds) 3 Tbsp. apple juice or cider 1/2 c. dried cranberries Preheat oven to 375 E Lightly coat 8-inch baking dish with cooking spray or oil and set aside. In a bowl, combine flour, oatmeal, brown sugar, granulated sugar, cinnamon and nutmeg until well blended. Cut in chilled butter using a pastry blender or clean fingers until the mixture is crumbly. In another bowl, combine apples, apple juice and cranberries. Spoon the apple mixture into prepared pan. Sprinkle with crumb mixture. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes or until golden brown. Serve warm topped with vanilla ice cream or whipped cream. Makes nine servings. Each serving has 260 calories, 6 grams (g) of fat, 55 g of carbohydrate, 3 g of fiber and 50 milligrams of sodium. (Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension Service food and nutrition specialist and professor in the Departmentof Health, Nutrition and Exercise Sciences.) That's All Folks!