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Newspaper Archive of
Indian Valley Record
Greenville, California
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February 29, 2012     Indian Valley Record
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February 29, 2012
 

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14B Wednesday, Feb. 29, 2012 Bulletin, Record, Progressive, Reporter the artists' hi :and un mudh af r pa- trons. Artists overcome with Valentine's Day passion broke OUt with guestss S work i Viewe has been published in the sF bee i i Bay Guardian, San:Francisco viewer:fi :TX; DIUS This month's opening promises no less, Lucinda WoOd the gallery, i extraordinary Tim !som give though his RoOm:' ! opening and will ........ I I !z! il Ii!  h a h n 1 ability to trans; the filter of his tnlSpi' are the elements 1the ==stance. His 30' artist, Ths is the dividingfine oedencebeh!nd between snap shot and efore the:re, :y of Qu!ncy; II IIIIIIIIIII Limited to supp/on ar,t Pork Butt f oast Our best price, ound for pound! lender Pork Dhows 187 Lean and meaty family favorites! Meaty Pork Great on the grill or even broiled. Bor eless Pork Chops 2(1)9 So very versatile and flavorful, Pork Loin Roast ? Our savory, slow eookin' classicl Boneless Pork Tenderloin3 It's the filet mignon of porkl  ork t?i- i ip Roast I An extra tender and juicy cut, i nick Siicea ,,,oo 1991 You'll love it's savory fl aver. L, ' . i: Meaty Baby Back Country Pork Pork Ribsl Sausage it  Don't forget the A flavorful alter-. barbecue sauce, native to beefl Center-Cut Pork Oho0s You'll love their bone-in flavor. I  c,w.t, = :'::' : ,50 Grand Ave ,, Susanville, CA ,, 96130., (530) 257-5136 Open 7 Days A Week 5am-lOpm I ; , ............... Locally Owned & Operated. Email us at susuper@citllnk.net www.susanville.iga.com I I I III I I,I II IIII II I I II WOOD, from page 1B "Prince's Plume and Claret Cup" "The Way Home" Photos of artwork courtesy Lucinda Wood Food on the Table: Carrots Heather Hunsaker Chef foodonthetable.com For generations, kids have watched Bugs Bunny gobble up pound after pound of carrots. And while many wiU always associate the carrot as "rabbit food," there are plenty of reasons we should all be gnawing on this super food! Carrots originated over 3,000 years ago in Central Asia and were originally white, yellow and purple in color. Their first use was strictly for medicinal purposes and it was not until the 1600s that the Dutch devel- oped the orange carrot for consumption. Today, carrots are grown worldwide in a variety of colors, and while they are available year-round, they are at their peak from late summer to early spring. Rich in beta carotene, vitamin A, antioxidants and fiber, carrots are a powerful food! They are a naturally fat-free food and are low in calories, sodium and choles- terol. Research has shown that eating carrots as Part of a healthy, well balanced diet can protect against stroke, heart disease, cancer and various vision diseases such as glaucoma. When purchasing, look for carrots that are well shaped with smooth exteriors and bright leafy green tops. If purchasing carrots without the tops attached, look for stems that are not dark in color. Avoid carrots that are cracked or those that are limp or rubbery. Carrots are a firm vegetable that, if stored properly, will keep for about two weeks. Carrots should be stored in the coolest part of the refrigerator in a dry plastic bag. To keep carrots fresher for longer, remove the green tops before storing and avoid storing carrots with apples or pears, as these fruits emit ethylene gas that will cause the carrots to become bitter. Carrots can be enjoyed in a variety of ways; however, before consuming they should be gently scrubbed. Carrots are a delicious and nutritious food that can be eaten raw or cooked. Carrots are unique, com- pared to other vegetables, in that they lose very little nutritional value during cook- ing. In fact, cooking carrots causes their tough cellular walls to break down, which allows certain nutrients to be better absorbed by the body. Orange, dill, cumin, rose- mary, cinnamon and coriander are all flavors that pair well with carrots. Add carrots to salads, soups, stews, casseroles, stir-fries and even baked goods. French fries are a popular side dish for both kids and adults, but these carrot fries are a flavorful, healthier alter- native! Carrot Fries Prep time: 10 minutes Cook time: 30 - 35 minutes Serves: 4 Ingredients: 1/2 tablespoon dried dill weed 1/2 teaspoon each salt and freshly cracked black pepper 1/4 cup butter 5 - 6 large carrots Directions: Slice the carrots into french fry-sized pieces and place on a cookie sheet lined with aluminum foil or parchment paper. Melt butter and pour over ca rrots. Season carrots with the dried dill weed, salt and black pepper. Bake at 400 degrees for 30 - 35 minutes, adjusting cooking time if you want the carrots softer or "crispier."