Pysanky Eggs (Continued from Page B 2) they are in liquid form in wide mouthed jars they can be saved until the next year. She recom mends adding l A tablespoon of vinegar to rejuvenate the dye when it is brought out for its sec ond season. Mastering the kiska goes a long way toward a beautlhil Py sanky egg, according to Swisher. “I stress the fact that 75 per cent of doing these egs is using the kiska learning how to con trol it, heating the wax, and ap plying it to the egg,” she said. Al- J-STAR Silo Unloadcr Technology lakes a (iianl Leap forward! W '■ BIG 1 uantum system CALL US TODAY FOR A VIDEO AND BROCHURE. The Silo Unloader Experts • CABLE ALLEY • WASTE HANDLING EQUIPMENT • FEED HANDLES SCRAPER DUMPS - TANKS - TILLAGE APPLICATOR BELTS - FEEDERS - CONVEYORS See 7~hese Dee/ers Ror Details Now... FRANKLIN’S FARM SERVICE Laceyville, PA 570-869-2407 HARRY TROOP Cochranville PA 19335 215-593-6731 HISTAND’S FARM & HOME SERVICE Rome, PA 570-744-2371 though electric kiskas are available, Swisher prefers the older, candle-warmed model. Swisher creates the eggs only during the Easter season. Colors also have meaning as in the following: • Yellow: light. • Red: sun, happiness, hope, and passion. • Orange: everlasting sun. • Light green: breaking of shacklesid freedom from bond age, also spring, new growth, and hope. • Purple: faith, patience, trust, and fasting. • Brick: symbol of mother earth bringing forth her bounty. • Royal blue: royal color, high er life and trust. • Black: eternity, darkest time before dawn. • Light blue: signifies the sky with its lifgjving air and good health. YOUR ALL-IN-ONE FARMSTEAD EQUIPMENT SOURCE SIMPLY THE BEST! You know tower silos are the best way to Jamesway® gives you the best wayra AH and feed great reliability. Plus, you get: • Better Feed Quality • More Feed Storage • A Clean Chute The all-new industrial-design Big Jim QUANTUM System can be installed in any type of 20' to 30' forage silo conventional or oxygen limited. And since it requires little maintenance and has no dooi to change, you eliminate trips up and down the silo HOOVER EQUIPMENT Tyrone PA 16686 814-684-1777 EQUIfSENT B S A A R LES & RoVE foilip E M A F G N T BARN service w f Q V ,PM J ~ r*A 4-7 M-7 I*'* aa* Bii4 Watsontown, PA 17777 Gap, PA 17527 717-442-8134 570-538-9564 OR 570-742-4226 JAMES L. HOS TETTER McVeyiown, PA 17051 717-899-6386 Fay Strickler jiMl Penn State Extension Are you having trouble finding nutritious snacks for your chil dren to eat? Have you ever wondered about the nutritional benefits of pre packaged veggies compared to fresh? Here are a few tips to help you decide what vegetables can fill the menu for your family and help your snacking younger chil dren. America’s Best! MAGMIINIK" SURFACE DRIVE SILO UNLOADER America's best selling silo unloader just got better 1 Van Dal been writing the book on silo unloading technology lor mon than 45 years And Van Dale invented and perfected the surface drive unloader Now it's time to introduce the next generation.. The MAGNUM IH The new MAGNUM II features a brand new Hi-Petform’" Impeller which adds more “throw-power” than ever before Check it out and then check in with your Van Dale Dealer CHECK OUT THESE FEATURES */ Full 1/4” stainless steel beck wrapper \t Formed 10-i steel dlschai / Adjustable resistant ci </ Easy-acces! inspection cover 27" Impellei THE VAN DALE AHWNTAGt Contact your local dealer tor details' VAN DALE Dependability through Quality I WIGGERS FARM EQUIPMENT Cory PA 814-664-2661 SOLLENBERGER SILOS GLADHILL TRACTOR CORP. MART Chambersburg, PA 17201 Frederick, MD 21701 717-264-9588 301-663-6060 The popularity of pre-cut vege tables packaged in plastic bags is definitely on the rise. Cost not withstanding, they are very ap pealing to busy, health-conscious shoppers who’d like to eat more fresh fruits and vegetables but have less and less time to prepare them. Don’t be mislead into thinking that ready-to-cook (or eat) vege tables are nutritionally superior. They should be thought of in the same category as frozen and canned prod ucts. All such processed foods, from a practical standpoint, are equally good for you, according to a study report ed by the In stitute of Food Tech nologists. By the time you stick the product in your mouth, the nutrient content is about the same regard less of wheth er it was fresh, frozen, or canned, be cause in the end, all of these require SOMERSET BARN EQUIPMENT Somerset PA 15501 814-445-5555 STAR SILOS Myerstown PA 17067 717-866-5708 Lancaster Farming, Saturday, March 30, 2002-B3 Remember-pre-cut vegetables packaged in plastic bags are a “processed” food. First the vege tables are cut, then typically washed in a chlorine solution to kill harmful bacteria, and rinsed in plain water. They’re placed in plastic bags that use a technology called “modified atmosphere packaging” to slow down nutri ent loss and spoilage. How this works is that the plastic films used in the packages determine the amount of oxygen and carbon dioxide that can move in and out of the bag. Controlling this “res piration” (a natural occurrence that continues even after vege tables have been harvested) maintains nutrient quality signifi cantly longer than if the same product sat out in the open air. For this reason it’s important to note the sell-by date on pre-cut vegetable products and to use them up promptly once the bag has been opened. When the “modified atmosphere” is torn, deterioration accelerates. Be sure the store displays bagged products in refrigerated cases, similar to those used for chilled orange juice, and keep them cold at home as well, as cold temperature is critical to product quality. The important thing to re member is eat five servings of fruits and vegetables daily, but it doesn’t mean you have to eat garden fresh produce every day. Count With Your Child When you go on spring walks, look carefully at things along the way. Stop and count: • Worms on the sidewalk. • Ants on the ground. wD • Flowers in the gardens. jfS^^ • Clouds in the sky. • Dandelions in the grass. • Birds in the trees. different amounts of further pro cessing. With the canned peas for example, they need only be barely heated, while frozen peas require a bit more. Fresh peas, however, must be shelled, rinsed, and cooked con siderably longer. So at some point along the line, all three “ver sions” have been subjected to about the same amount of heat to make them edible. In addition, commercial pro cessors typically pick right from the field and preserve the vege tables within hours, allowing less nutrient loss than occurs in that head of broccoli that’s been trucked across the country, left to sit in the store for a day or two, taken home, stored even longer, and then overcooked.
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