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Today's Features

  • Every little kid knows the song: “Beans, beans the musical fruit ...” I’ll let you do the next line in your head.

    Not only are beans musical, they are inexpensive, tasty and a powerhouse of nutrition. On any given day, at least 14 percent of the U.S. population is eating beans. Good for them! Pinto beans are the most popular, closely followed by Navy, black, Great Northern and garbanzo beans.

  •  It’s nearly Easter. Bonnets and parades are signals. Perhaps, there will even be warmth in the air and a spring in our steps. Yet, difficulties abound, especially for those who can find no home, no place to know rest and re-creation. How can we celebrate Easter’s resurrection when we allow crucifying poverty to crush our brothers and sisters?

  •  By John Nelson

    I’m looking at the calendar, and I’m listening to the weatherman. Lots of things suggest that winter is about to be history, but don’t say it too loud or we will be jinxed!

  •  Traditional Passover foods prepared with special care

    Passover (Pesach in Hebrew) is one of the most important Jewish festivals, celebrated in late March or early April. The eight-day observance commemorates the freedom and exodus of the Israelites (Jewish slaves) from Egypt during the reign of the Pharaoh Ramses II.

  •  Here’s a story that might sound familiar: You thought ahead and put a frozen piece of meat in the refrigerator to thaw for dinner tomorrow night. Good for you, but your neighbor calls and suggests you go out to dinner instead. So what do you do with the thawed-out meat? Is it safe to refreeze it?

  • I am always amazed at the synchronicity of things. Just when I think I have an interesting, even unique idea for a column, a multiplicity of similar topics appears before me. It happened again during the Christmas season –– a time when I crave quiet and am bombarded with noise mimicking joyfulness. Richard Rohr, now my daily companion, presented a series on silence. His thoughts and mine coincided!

  •  By John Nelson

    A bizarre plant in a very small package ...

    Here is a fern that you won’t see unless you are way down on the ground, at least on your hands and knees, or better yet, crawling around in the grass. It is only a few inches tall, emerging from the ground in the late winter and early spring. It is one of those tiny little plants that is really delightful, but not very well known. You can find it pushing out of the ground right now, usually in open lawns, roadsides and grassy ditches.

  •  Our family has always eaten a lot of pork chops. I remember my wife’s mother serving them quite often when we were first married. The chops were thinner then, and almost always bone-in. She would pan-fry them so you could just pick them up and eat them in bunches.

     

    These days, though, we prefer thicker chops and although we prefer bone-in, it really just depends on what’s available at the market.

  •  Our family has always eaten a lot of pork chops. I remember my wife’s mother serving them quite often when we were first married. The chops were thinner then, and almost always bone-in. She would pan-fry them so you could just pick them up and eat them in bunches.

     

    These days, though, we prefer thicker chops and although we prefer bone-in, it really just depends on what’s available at the market.

  •  By Patti Schleig

    Extension Master Gardener Volunteer

     

    There is nothing better than a freshly picked tomato from your garden. A method called trench planting piqued my interest last year, so I decided to test the method and do a comparative study of the traditional method (vertical planting) and trench planting.

     

    What is trench planting?