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Walsh County Press
Park River , North Dakota
July 21, 2021     Walsh County Press
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July 21, 2021

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greens and other vegetables? How about adding some Vinegar? What about using soap or another deter- gent? Or should you rinse them in a commercial produce detergent? In general, plain, cold water from your tap is the usual recom- mendation for rinsing produce. Researchers have put the other questions to the test. If you are harvesting a can- taloupe or other produce with thick or netted skin, use a vegetable brush to help remove soil and oth- er contaminants. Soaking leafy greens for a cou— ple of minutes in clean water fel- lowed by draining and rinsing has been shown to reduce bacteria ef- fectively on the surfaces of fresh produce. Soaking for a longer time, such as 30 minutes, is not more effective. I use a large bowl and clean, cold tap water. If you are using your sink, be sure to clean it thorOugh— ly. Some people add vinegar to the soak water (1/2 cup vinegar to 2 cups water), and that will reduce bacteria but not eliminate it. However, a vinegar—water soak also could make your produce taste like pickles. How about adding a squirt of dish soap to the water or to the out- side of a melon? Washing fruits and vegetables with soap and water is not recom- mended. ' Unfortunately, during the pan- demic, people were using soaps and sanitizers to clean their fruits and vegetables. That really wasn’t help- ful on several levels. The. virus was not spread through food, according to the Food and Drug Administration. Further, consuming dish soap residues can lead to diarrhea or vomiting, which is what you are trying to avoid by proper cleaning of produce. Do commercial produce rinses do a better job than water in re- ducing bacteria and reducing pes- ticide residues? The University of Maine put a commercial wash to the test. They compared “Fit” brand fruit and veggie produce wash with dis- tilled water. They found that using either distilled water or Fit detergent was about equal in reducing bac- Looking for LAND TO RENT Lundqui’st Brothers Adams, ND Will consider share crop agreements 701-331-9614 701-331-8856 5 I Subscribe tot Volunteer your time to others. Get involved in your community. Startchanginglhe he Walsh County Press. ln-County $36 - Out-of-County $40 - Out-of-State $44 Po. Box 49 Park River ND 53270 . 701-284-6333 world right here. . ,swm . z.“ PCMHA/Wedgwood Manor Flex Time Haspital Receptionist Flex Time Housekeeping Temporary full time hours during the summer months 8hr day shifts, M-F, 6:30am-3pm, weekend rotation (flexibility may be possible, please in- quire) Full Time Physical Therapist or Physical Therapy Assistant Full/Part Time RN (Sign On Bonus: $4,000.00 Full teria and pesticide residues. They used distilled water be- cause it has been filtered to remove contaminants. The commercial produce rinse adds an additional cost. Because both cleaning methods were ef- fective, the researchers recom- mended using distilled water or cold tap water to clean produce. A two-minute soak, especially for broccoli or lettuce, was effective in helping dislodge soil‘. Bottom line: Be sure to rinse fresh produce whether you har- vested it yourself or bought it at a farmers market or gracery store. I have one exception: Bagged salads labeled “ready to eat” do not need to be rinsed. Finally, before you begin any food preparation, be sure to wash your hands with warm, soapy wa- ter, and be sure your cutting boards and knives are clean. After rinsing your produce, use a clean paper towel to drain or dry the produce. This will remove more potential contaminants. Store in your refrigerator within two hours of preparing. Here’s a salad dressing you can North g i ‘ i Don’t miss Kitchen or counter help needed. Flexible hours! Apply at www.northstarcoop.com, call or- Stop in and talk to Bella Park River, ND - 701-284-7161 FROST FIRE. PARK 2021 August 2-6 personalize to suit your own tastes. Enjoy with a mixture of leafy greens. Create Your Own Personalized Salad Dressmg 1 c. oil (canola, sunflower, olive oil, etc.) 1/3 c. acid (red wine vinegar, ‘ balsamic vinegar, etc.) ,1 tsp. garlic powder 1 tsp. onion powder 1 tsp. salt . 1/2 tsp. ground black pepper Optional ingredients (sugar; mustard; chopped peaches; minced onions; chopped red, green or or- ange peppers) Whisk together or place in a cov- ered glass jar and shake. Makes about 21 servings. Each serving (about 1 tablespoon) has 90 calories, 10 grams (g) fat, 0 g car- bohydrate, 0 g protein and 115 mil- ligrams sodium. 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Pembina County :llemorial Hospital , f llr’wlgcwoml Manor anissue great time to sign up for the service you’ve been waiting for! wcpress@po|arcomm.com PO. BOX 49 Park River, ND 58270 $1 800-284-7222 customer " ice@polartel.com o www.thmkpolar.com Some restrictions apply, call for details. Offerends July 30, 2021. This institution IS an equal oppmunty [wonder and served on the Farm Credit Services of Mandan (F CSM) Board of Directors since 2003, and also serves as FCSM’s representative on the AgriBank District Farm Credit Council. Dale Zahradka of Lankin, N.D., was elected to his second term as vice chairman of NDFCC. He began farming in 1986, and he and his wife raise a combination of cash grains with assistance fiom their children. Zahradka also owns a grain elevator that does custom drying of local crops. He has served on the AgCountry board of directors since 2002 and has been a past chairman and vice chairman of the AgCountry board. 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