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April 25, 2012     Feather River Bulletin
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12B Wednesday, April 25, 2012 Bulletin, Record, Progressive, Reporter Food on the Table: Radishes Heather Hunsaker Chef foodonthetable.com Spring is here and it is the perfect time to rediscover ruby-red radishes. Radishes, although available year- round, are fresh and in season from April through October. Along with cabbage and cauliflower, radishes are a member of the Brassica family. Radishes mature very quickly and only take three to four weeks from planting to harvesting. Radishes are a root vegetable with a crisp texture and slightly peppery flavor. Spring radishes are much milder than late sum- mer radishes, which tend to have a sharper bite. The most popular radishes are small red-skinned, turnip- shaped vegetables, which are sometimes called cherry belle. However, radishes come in many different shapes and sizes. Other common varieties of radishes include black radishes, daikon radishes, watermelon radishes and of course horseradish. Radishes are an extremely low-fat, low-calorie food. They are cholesterol free and are a great source of Vitamin C and folic acid. When purchasing radishes, choose radishes that are firm with the leaves still attached. Avoid radishes with cracks and bruises or wilted leaves, as this is a sign of mealy radishes. Once home, remove the green tops and store radishes in a plastic bag in the vegetable drawer of the refrigerator. If stored properly, radishes should keep for about one week. However, if radishes become slightly soft after a few days, crisp them by placing them in a bowl of ice water for one hour before serving. Both the radish root and green leaves can be con- sumed. The greens have a mild flavor and can be wilted like other leafy greens, added to soups or eaten raw in salads. The radish roots can be eate/1 t:aw as a snack or added to salads, sandwiches, slaws or wraps for a nice crunch. Radish roots can also be cooked or braised with other vegetables for a nice earthy element. Radishes are an inexpen- sive grocery store find. A bunch usually only costs 50 cents to a dollar and can help stretch a salad or slaw. This Spring Chicken and Pasta Salad is filled with radishes and other flavorful, crunchy, low-cost vegetables, making this a great $10 dinner. Spring Chicken and Pasta Salad Prep time: 15 minutes Cook time: 30 minutes Serves: 6 Ingredients: 6 large eggs 1 (16-ounce) package bow tie pasta 1 pound chicken tenders 1 large cucumber, sliced 1 bunch radishes, trimmed and sliced 2 large carrots, peeled and sliced 1/2 medium red onion, chopped 1 cup Italian-style salad dressing 4 leaves romaine lettuce, thinly sliced (optional, for serving) salt and pepper, to taste Directions: Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 12 - 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Fill a large pot with lightly slted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta Plumas groups sing in Reno Two Plumas County choral groups will particiPate in an upcoming festival in Reno, Nev. The Northern Nevada Chap- ter of the American Guild of Organists will present the 13th annual Ecumenical Choir Festival Sunday, April 29. The event will be held at 2:30 p.m. in St. John's Presbyterian Church at 1070 West Plumb Lane in Reno. This unique, collaborative presentation is made possible through the participation of several churches and musical organizations within a 100- mile radius of Reno. Partici- pating organizations include Trinity Episcopal Church (Reno), Faith Lutheran Church (Reno), St. John's Presbyterian Church (Reno), Portola United Methodist Church (Portola) and Le Panache (Quincy). Several of the choirs will perform an individual choir anthem. Dr. Paul Torkelson, director of choral activities at the University of Nevada, Reno, will lead all the groups in combined works accompa- nied by David Brock. Selections include Randall Thompson's "The Last Words of David," Paul Tschesnokoff's "Salvation is Created" and Carl Schalk's "Christ Goes Before." David Brock, Michael Langham and Neal Long will provide addi- tional musical offerings. Admission is free, but dona- tions will be accepted. For additional information, contact Northern Nevada Chapter Co-Dean Andy John- ston at 836-1699. uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water. Meanwhile, heat a non- stick pan over medium-high heat. Add chicken, seasoned with salt and pepper, and cook until no Iongerpink POEM inside, about 4 minutes per side. Remove the tenders from the pan, and set aside to cool. Cut the tenders into bite-size pieces. ' Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix. Serve as is or serve on a bed of OF American Life in Poetry Ted Kooser, U.S. Poet Laureate I don't think we've ever published a poem about a drinker. Though there are lots of poems on this topic, many of them are too judgmental for my liking. But here's one I like, by Jeanne Wagner, of Kensington, Calif., especially for its original central comparison. My mother was like the bees because she needed a lavish taste on her tongue, a dally tipple of amber and gold to waft her into the sky, a soluble heat trickling down her throat. Who could blame her C.a tng for children ,s a full-time I romaine lettuce. Note: Pasta salad can Ie served at room temperature or chilled, i Chef Heather Hunsaker graduat- ed from Le Cordon Bleu College of Culinary Arts. She currently serves as a writer and recipe developer for meal planning "site foodonthetable.corn. THE WEEK for starting out each morning with a swig of something furious in her belly, for'days when she dressed in flashy lain6 leggings like a starlet, for wriggling and dancing a little madly, her crazy reels and her rumbas for coming home wobbly ;:, with a flicker of clover's inflorescence still clinging to her clothes ...... ,:: enough to light the darkness :', :. of a pitch-black hive. --Jeanne Wagner Poem copyright 2010 by Jeanne Wagner . American Life in Poetry is made possible by The Poetry Foundation (poetryfoundation.org), publisher of Poetry magazine. @ That's why we are expanding physician coverage for children's cancer services. Introducing Victoria Castafeda, MD, our new Pediatric Doctor treating children's cancer. Joining us with 25 years of experience, Dr. Castafieda is available 24 hours a day, 7 days a week. This is a remarkable resource for children and their families, and is another way Renown Children's Hospital is keeping quality healthcare close to home. Learn more at renown.org/children. SKILL. EXPERTISE. TECHNOLOGY. i::!:i:: Northern Nevada's i Children's % Miracle Network = Hospital t t