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Greenville, California
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June 20, 2012     Indian Valley Record
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16B Wednesday, June 20, 2012 ' Bulletin, Record, Progressive, Reporter Food on the Table: Peaches Heather Hunsaker Chef foodonthetable.com There is nothing better than a perfectly ripe, juicy, drip-down-your chin, natural- ly sweet summer peach. ,Peach season, June through September, is here and is gracing produce stands with a sunset of colors. Originally from China, peaches quickly spread through the European con- tinent and were later brought to the United States by the Spaniards in the early 1600s. Peach trees thrive in warm temperate climates, and today can be found growing in Georgia, California, Texas and South Carolina. Peaches, along with plums and apricots, belong to the Tender Pork Ohoos 19 9 Lean and meaty family favorites! Roast 269 Our savory, slow cookin' classic! Umited to supply or) hand! ,00oast i, 9 An extra tender and juicy cut. Pork Butt Roast ? Our best price, pound for pound! Meaty Pork Steaks !8 9 Great on the grill! Family Pack. Boneless Pork Chops 292 So very versatile. Family Pack. Boneless Pork Tenderloin3002> It's the filet mignon of porkl Thick Sliced Bacon 1.99 You'll love it's savory flavor. Flavorful Pork , , parenbs 6reatbroiled, . " baked or grilled. Meaty Baby Back Pork Rib, 00399 Don't forget the barbecue sauce. u r I ,t, : Country Pork ....... Center-Cut Pori sausage!9 9 Chops 299 A flavorful alter- You'll love their native to beefl  b0ne-in flavor, For Your Convenience We Accept ; ! 50 Grand Ave ,, Susanville, CA ,, 96130 - 15301257-5136 Open 7 DaYs A Week 5m-lOpm, Locally Owned & Operated Emil us at,susuper@citllnk.nat www.susanvill;la.com III II IIII I I I1! I pit in the center. Peaches have a distinct rosy blush skin that is covered in a unique fuzz and contain a pinkish-white to yellow-gold flesh. Peaches are a low-calorie food, full of vitamins and nu- trients. They are an excellent source of vitamins A and C, potassium and a variety of vi- tal antioxidants. When selecting, choose peaches that are firm to the touch but whose flesh gives slightly when squeezed. Fresh peaches should have a strong aroma and be brightly col- ored. Avoid peaches that are bruised and blemished or overly green in color. It is best if ripe. peaches are consumed immediately; how- ever, to store, place in the re- frigerator for three to five days. Under-ripe peaches should be stored at room tem- perature until ripe enough to eat, approximately two to three days: To freeze, wash, peel and remove the pit from ripe peaches. Place in a tight- ly sealed freezer safe package and freeze for three to six months. There is nothing like a fresh flavorful peach for a simple summer snack, but peaches can lend themselves to a variety of dishes and cooking methods. They can be eaten raw on cereal, in salads or salsa, and even blended in smoothies. Bake peaches in pies, cobblers and cakes or whip up a batch of peach jam. But use caution and remove the skin of the peach before baking as the skin will be- come tough. Grilling, another mar- velous cooking technique for peaches, will intensify the natural sweetness and bring out the juiciness. These kabobs, with peaches, pork, onions and sweet potatoes, are grilled to mag- nificent perfection and scream summer! Honey Pork Tenderloin Kabobs Prep time: 15 minutes Cook time: 15 minutes Serves: 4 Ingredients: 1/2 cup honey 1/2 cup mustard 2 large sweet potatoes, peeled and cut into 1-inch cubes 1-1/2 pounds pork tenderloin, cut into 1-inch cubes 3 medium unpeeled peaches, pitted and quartered 2 small yellow onions, each cut into four 2-inch pieces (as needed) salt and pepper (as needed) skewers Directions: Preheat grill to medium high heat. Soak skewers in water for at least 15 minutes, while preparing vegetables. Mix honey and mustard in a bowl; stir well and set aside. Steam sweet potatoes until crisp-tender, about 5 minutes. Thread 2 sweet potato cubes, 2 pork cubes, 2 peach quarters, 2 onion pieces alter- nately onto each skewer. Brush kabobs with honey glaze mix- ture and season with salt and pepper. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side. Chef Heather Hunsaker graduated from Le Cordon Bleu College of Culinary Arts. She currently serves as a freelance writer and recipe developer for meal planning site foodonthetable.com. Budget-friendly kitchen makeover Sarah Bovagnet foodonthetable.com one you actually want to spend tiiiie m, Home remodeling and large sums of mone often go hand in hand, which is why many leave plans to revamp the kitchen for a later date. Thankfully, there's no need to spend a ton of money to make your kitchen feel warm and inviting. It simply'takes a few touch-ups to create a place perfect for cooking, eat- ing and entertaining. Here are some tips to start your budget-friendly kitchen makeover. Clear the chaos Old . appliances and kitchen extras lining coun- tertops and spilling out of cabinets are an eyesore for everyone. Get rid of dupli- cate appliances and unneces- sary clutter. Search store sales and the Internet for slightly used gadgets to re- place damaged ones. Invest in various organizers and containers to neatly store food, utensils and dishware. It just takes a bit of clearing, cleaning and reorganizing to transform your kitchen into Paint away the old When your kitchen is get- ting old, paint it new, This is an easy, inexpensive way to give your kitchen an entirely revamped and refreshed look. Whether you choose to paint the walls, the cabinets or the countertops, you will add new life to an old room. Visit your local hardware store and check for returned paints at incredibly low prices. Discover your artsy side Adding some art to deco- rate your kitchen walls will give the room a cozy and cre- ative feel. These don't need to be overly expensive paint- ings, just simple, creative art that gives your home a touch of personality. Look online at sites like Esty, visit garage sales or scope out lo- cal markets for priceless pieces that make your kitchen feel complete. Sarah Bovagnet is a writer for meal planning service foodon thetable.com. POEM OF THE WEEK American Life in Poetry Ted Kooser U.S. Poet Laureate Julie Suk is a North Carolinian who, like all good writers, has taught herself to pay attention to what's happening right under her nose. Here's a good example of her poetry. Loving the Hands I could make a wardrobe with tufts of wool caught on thistle and bracken. Lost -- the scraps I might have woven whole cloth. Come watch, the man Says, shearing sheep with the precision of long practice, fleece, removed all of a piece, rolled in a neat bundle. I've been so clumsy with people who've loved me. Straddling a ewe, the man props its head on his foot, leans down with clippers, each pass across the coat a caress. His dogs, lying nearby, tremble at every move -- as I do, loving the hands that have learned to gentle the life beneath them. --:Julie Suk Poem copyright 2011 by Julie Suk American Life in Poetry is made possible by The Poetry Founda- tion (poetryfoundation.org), pub- lisher of Poetry magazine.