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Early Bird Specials
BREAKFAST SERVED ALL DAY! EARLY BIRD Monday - Saturday 6:30am - 11:00am • Sunday 6:30am - 2:00pm (No substitutions Please) Steak & Eggs .........................................9.45 Turkey Sausage & Eggs..........................5.65 SPECIALS With hash browns, toast & jelly. With hash browns, toast & jelly. Served with your choice of soup or salad and rice pudding. Two Eggs Any style .................................3.95 Italian Sausage & Eggs..........................6.45 With ham or 3 strips of bacon or 3 pieces of sausage, With hash browns, toast & jelly 3 PM – 5 PM hash browns, toast & jelly. Two Egg Sandwich .................................3.25 Sunday & Holidays Special ............................4.95 Ham, Bacon or Sausage & Egg Sandwich .....4.25 ✮ Liver & Onions ✮ Two Eggs & Gyro Meat ...........................8.45 With hash browns toast & jelly. Fresh Corned Beef and Hash .................5.40 ✮ Meatloaf ✮ Oatmeal with Raisins, Banana & Sugar .....4.00 With onions and green peppers With Eggs and Toast .......................................7.75 ✮ Famous Gyro Dinner ✮ Big Breakfast .........................................8.25 3 eggs ham, bacon, sausage, hashbrowns and toast. Biscuits & Gravy ...........1/2 Order 3.00 ........ Full 4.75 SINCE 1937 ✮ Spaghetti & Meatballs ✮ Served all day. Side of Sausage Gravy ...................................3.00 Pancake Special .....................................3.95 Gluten Free Pancakes (3) ......................4.00 ✮ Lasagna ✮ With ham or 3 strips of bacon or 3 pieces of sausage. With -
Brassica Rapa)Ssp
Li et al. Horticulture Research (2020) 7:212 Horticulture Research https://doi.org/10.1038/s41438-020-00449-z www.nature.com/hortres ARTICLE Open Access A chromosome-level reference genome of non- heading Chinese cabbage [Brassica campestris (syn. Brassica rapa)ssp. chinensis] Ying Li 1,Gao-FengLiu1,Li-MingMa2,Tong-KunLiu 1, Chang-Wei Zhang 1, Dong Xiao1, Hong-Kun Zheng2, Fei Chen1 and Xi-Lin Hou 1 Abstract Non-heading Chinese cabbage (NHCC) is an important leafy vegetable cultivated worldwide. Here, we report the first high-quality, chromosome-level genome of NHCC001 based on PacBio, Hi-C, and Illumina sequencing data. The assembled NHCC001 genome is 405.33 Mb in size with a contig N50 of 2.83 Mb and a scaffold N50 of 38.13 Mb. Approximately 53% of the assembled genome is composed of repetitive sequences, among which long terminal repeats (LTRs, 20.42% of the genome) are the most abundant. Using Hi-C data, 97.9% (396.83 Mb) of the sequences were assigned to 10 pseudochromosomes. Genome assessment showed that this B. rapa NHCC001 genome assembly is of better quality than other currently available B. rapa assemblies and that it contains 48,158 protein-coding genes, 99.56% of which are annotated in at least one functional database. Comparative genomic analysis confirmed that B. rapa NHCC001 underwent a whole-genome triplication (WGT) event shared with other Brassica species that occurred after the WGD events shared with Arabidopsis. Genes related to ascorbic acid metabolism showed little variation among the three B. rapa subspecies. The numbers of genes involved in glucosinolate biosynthesis and catabolism 1234567890():,; 1234567890():,; 1234567890():,; 1234567890():,; were higher in NHCC001 than in Chiifu and Z1, due primarily to tandem duplication. -
“Cooking Has Done the Most to Advance the Cause of Civilization”
The Broadcaster ▪ June13th 2013▪ 715-432-4683 ▪ [email protected] ▪ www.stoneyacresfarm.net “Cooking has done the most to advance the cause of civilization” -Jean Anthelme Brillat-Savarin (in Michael Pollan’s Cooked) - In Your Box Lettuce heads- News from the Farm leaf, baby red Welcome to CSA Season 2013. This is our 7th CSA season and despite a late and romain, oak leaf, increasingly wet spring we think this may very well be our best season yet! We apologize for and/or butterhead. the late start and encourage everyone to make sure that you note that the final delivery Broccoli will now be October 24th, one week later than planned. Chinese cabbage If you want to receive an email reminder, e-newsletter or text reminder please call, (napa cabbage) text or email! See communications on the other side of the newsletter for details. Purple Kohlrabi with greens In crop news, many of the leafy greens are “on schedule” and other spring crops like Radishes carrots, beets, spinach are a little behind. Snap and snow peas are the most behind of any Scallions spring crop, since they were planted a full month late, but they look beautiful so a little wait Bok Choy (pac will lead to a bountiful crop! It has been wet and cool which has made some planting choi) difficult and made some of our crops less than happy, but most of our veggies are planted Maple Syrup in raised beds which helps with drainage in our heavy soils. Rhubarb th The pancake breakfast is still on June 29 ! Pea picking will not take place Baby turnips with that day but may be rescheduled as a series of u-pick times as the weather and crop allow. -
Bok Choy History Boy Choy Has Green Leaves and White Ribs That Resemble a Stalk of Celery and Curve at the End to Form a Bulb
Bok Choy History Boy choy has green leaves and white ribs that resemble a stalk of celery and curve at the end to form a bulb. It looks very similar to Swiss chard. The entire plant can be eaten raw or cooked. Bok choy is non-heading, meaning that the leaves do not form a ball, like lettuce or cabbage. It grows best in a cool environment. Hot weather causes the plant to flower, rather than produce leaves. A bok choy plant can be harvested within two months of planting. Bok choy is used mostly in salads but can be found in stir-fry or soups. It is grown in California and Hawaii year-round and can be found seasonally in New York, Florida, New Jersey, Michigan, and Ohio. It is primarily grown and consumed in Asia. You can find vitamin A and C in bok choy, as well as antioxidants, which work to protect the body from diseases and cancer. There is also vitamin K and calcium in bok choy, which aid in building strong bones. Recipes Bok choy pairs well with many other tastes and textures. Here are some ways to consider incorporating it into your meals: Sautee it and add to soups or other dishes. Pair with recipes that include garlic, ginger, mushrooms, soy sauce, tofu, pork, fish, broth, vinegar, or citrus. Steam and eat as a side vegetable. Add it to stir fry. Fun Facts It is also called bok choi, pak choi, the Chinese chard, Chinese mustard, and Chinese white cabbage. The name “bok choy” comes from the Chinese term for “soup spoon”. -
" Response of Chinese Cabbage to Nitrogen Rate and Source In
HORTSCIENCE 28(12):1164–1 165.1993. Chinese cabbage for fall production since trans- plants are difficult to establish in the green- house due to excessive summer soil and air Response of Chinese Cabbage to temperatures. Polyethylene mulch culture (0.3-mm-thick Nitrogen Rate and Source in black mulch in spring, white mulch in fall) with subsurface irrigation was placed on Sequential Plantings Immokalee tine sand (sandy, siliceous, hypo- thermic, Arenic, Haplaquods). Soil pH was -1 Charles S. Vavrina and Thomas A. Obreza 7.0; Bray Pi-extractable P was 17 mg·kg ; and neutral ammonium acetate-extractable Ca, University of Florida, Southwest Florida Research and Education Center, Mg, and K levels were 620,74, and 4 mg·kg-1, P. O. Drawer 5127, Immokalee, FL 33934 respectively. Fumigant (metham sodium) was applied at 374 kg·ha-1 immediately before John Cornell mulching. Beds (20 cm high, 91 cm wide) University of Florida, Gainesville, FL 30602 were on 1.8-m centers. Transplants and seed were placed in double rows (31 cm apart) with Additional index words. Brassica rapa (Pekinensis Group), ammonium nitrate, Nitro-Plus, an in-row spacing of 36 cm. calcium nitrate, urea, urea-ammonium nitrate, tipburn Preplant N sources, applied manually at -1 Abstract. ‘Tropical Quick’ Chinese cabbage (Brassica rapa L., Pekinensis Group) was 67, 112, and 157 kg·ha , included ammonium nitrate, Ca(NO ) , urea, a urea–Ca liquid planted three times at 2-week intervals in Spring 1991 (direct-seeded) and two times in Fall 3 2 1991 (transplanted) in double rows on polyethylene-mulched beds to evaluate N source (Nitro-Plus; Stoner Chemical Co., Houston), and rates. -
TEN FAVORITE PLANTS for YOUTH GARDENERS in TENNESSEE Emily A
W 362-D YOUTH GARDENING IN TENNESSEE: TEN FAVORITE PLANTS FOR YOUTH GARDENERS IN TENNESSEE Emily A. Gonzalez UT-TSU Extension Agent, Knox County Photo Credit: Emily A. Gonzalez Now that you’ve learned about setting up your garden and keeping your crops watered, it’s time to learn more about your plants! The following 10 crops are good choices for Tennessee youth gardeners. Arugula WHAT IS ARUGULA? WHY WE LIKE ARUGULA Arugula (Eruca sativa) is a green, leafy vegetable that is also Arugula is one of those super plants that grows well in rich sometimes known as garden or salad rocket in other countries soil from seed in the spring and fall of Tennessee, requiring It is in the cabbage family, so it is related to kale, bok choy, minimal care and attention. It also grows quickly, making it a mustard greens and collard greens. perfect choice for growing with youth gardeners. Arugula has a rich and unique flavor, is nutritious, and can be harvested in various stages. Try growing arugula and you’ll see why we like PLANTING AND HARVESTING it. Not only will the kids like growing this veggie, they’ll also Arugula is considered a cool-season vegetable and prefers love saying the name! growing in the cooler seasons of spring and fall here in Tennessee. It can withstand mild frosts and can be planted directly from seed in February and March for spring NUTRITION HIGHLIGHTS production. To provide a fall harvest, arugula seeds can be Arugula is high in vitamin K, which helps your blood clot. -
Catering Tray Price List
Lucy’s Kitchen and Catering located at Rolling Pines Golf and Banquet Facility ~ 335 Golf Course Road, Berwick, PA 18603 www.lucyskitchenandcatering.com (570) 594-8134 [email protected] Pick-Up and Delivery Tray Prices ~ Call for additional options. Group One Entrees: ……………………………………………..………….. per piece One piece per head serving size. Lucy’s Homemade Meatballs ($1.25 per piece) Chicken Fingers ($1.75 per piece) Stuffed Shells ($2.00 per piece) Manicotti ($2.00 per piece) Eggplant Rollatini ($2.50 per piece) Sausage and Peppers ($3.50 per piece) Seafood, Mushroom, Cheese, or Beef Ravioli (price varies per selection) Group Two Entrees: ……………………………………………………. $4.00 per head Baked Ham Italian Roasted Chicken Pulled Pork Group Three Entrees: … Lunch Portions $4. 00 per head / Dinner Portions $6.00 per head Chicken Parmesan Panko Chicken Bread Stuffed Chicken Breast Slow Roasted Turkey Breast Sirloin Tips with Mushrooms (Lunch Portions Not Available) Group Four Entrees: …... Lunch Portions $4. 50 per head / Dinner Portions $6.50 per head Chicken Marsala Chicken Francaise Chicken Piccatta Chicken Florentine Parmesan Crusted Chicken Pastas………..……………….…...…….…………………………….. Price by the Pan Full 20-25 guests; shallow pan 15 guests; half pan serves 8-10 guests approximately. Pasta with Lucy’s Sauce …………..…………….…….. $50.00 full; $37.50 shallow; $25.00 half Pasta with Marinara Sauce ………….…………………. $50.00 full; $37.50 shallow; $25.00 half Cavatelli with Broccoli, Oil, and Garlic ……..…......….. $50.00 full; $37.50 shallow; $25.00 half Baked Ziti …………………………………..……..…. $60.00 full; $45.00 shallow; $30.00 half Macaroni and Cheese …….……………………………. $60.00 full; $40.00 shallow; $30.00 half Pasta with Vodka Sauce ……….…………………….… $60.00 full; $45.00 shallow; $30.00 half Pasta with Alfredo Sauce …….………………....……… $60.00 full; $45.00 shallow; $30.00 half Pasta Alla Bistro …………….….……..………….……. -
Growing Bok Choy (Brassica Rapa Chinensis Group) Varieties for Guam
UNIVERSITY OF GUAM Food Plant Production COLLEGE OF NATURAL February 2018 & APPLIED SCIENCES FPP-07 Growing Bok Choy (Brassica rapa Chinensis Group) Varieties for Guam Joe Tuquero, Raymond Gerard Chargualaf, and Mari Marutani Cooperative Extension & Outreach, College of Natural & Applied Sciences, University of Guam Chinese cabbage, Brassica rapa Pekenensis group. Varieties of B. rapa Pekenensis group, sometimes called B. pekenensis, are broadleaved, compact- heading type Chinese cabbages (Stephens, 2015). In this fact sheet, information is provided on bok choy basics, nutrition, and results on a 2018 bok choy variety trial conducted on Guam. About Bok Choy Bok choy is most widely consumed as a fresh leafy vegetable in dishes like salads and the popular Korean Source: https://tinyurl.com/y7wqxrgb kimchi dish. It is also used as a cooked vegetable in many dishes as well (Fig 1). Introduction Bok choy is a type of Chinese cabbage (Brassica rapa or Brassica campestris) of the Chinensis group, sometimes called Brassica chinensis. It is a loose leaf, non-heading type of Chinese cabbage with thick white leafstalks with green leaves that form in clusters. Cultivated since the 5th century in Asia, bok choy is now grown in many countries around the world (Stephens, 2015). It has been cultivated on Guam for at least 30 years (Barber, personal communication, February 2, 2018). In retail stores, bok choy prices have ranged from $1.99-$2.99/lb. in recent years (Bamba, personal Fig 1. Bok Choy cooked in stir-fry dish. communication, January 10, 2016). Source: https://tinyurl.com/y6uq94jp There are many cultivars/varieties of bok choy, and Bok choy is low in saturated fat and cholesterol. -
Chinese Cabbage
Agriculture and Natural Resources FSA6066 Home Gardening Series Chinese Cabbage Craig R. Andersen Environment Associate Professor and Extension Specialist Light – sunny Soil – welldrained Vegetables Fertility – medium to rich pH – 5.8 to 7.5 Temperature – cool season Moisture – moist Culture Planting – transplant Spacing – 1218 x 36 inches Hardiness – hardy biennial Fertilizer – medium feeder Chinese Cabbage – Brassica rapa var! Baby Pak Choy has small, loose green chinensis leaves and crispy green petioles. Napa, referred to as Bok Choy, is the Brassica rapa var! most popular family of the Chinese pekinesis cabbages seen in markets in both the West and the Orient. The plant forms Chinese cabbage is indigenous to a barrelshaped head with light green China, where it has been cultivated leaves and petioles when mature. for over a thousand years. Its name is There are several varieties of semi quite misleading. Chinese cabbage is heading types referred to a Michihili more closely related to turnips and cabbages. The upright plant is rutabagas than cabbages. generally wrapped with long leaves Most Chinese brassicas are called forming a long, tapering head while Chinese cabbage in the West. There growing up to 2 feet tall. are many kinds of Chinese cabbages. Chinese cabbage’s mild flavor is They are grouped by size, shape and similar to that of celery and cabbage whether heading or nonheading. (although Chinese cabbage is not Some of the more common ones are related to celery), and its leaves are ‘Pei Tsai’ and ‘Tatsoi,’ small, loose leaf thinner and more delicate than those types. Chinese cabbages are fast Arkansas Is of cabbage. -
SIDE ORDERS 6.00 PASTAS Spinach | Broccoli
APPETIZERS WOOD FIRE PIZZAS PASTAS SIDE ORDERS 6.00 Small Large Bruschetta [4] 6.95 12” 16” Spinach | Broccoli | Sausage | Meatballs [3] chopped tomatoes, red onions, basil, feta cheese + balsamic vinegar Classic [plain] 7.95 11.95 Rigatoni Pomodori 12.95 Mixed Vegetables | Chicken tomatoes, basil + light marinara sauce Fried Calamari 10.95 Napolitan Style Margherita 9.95 13.95 fresh mozzarella, tomato sauce + basil Fettuccini Alla Carbonara 13.95 CHICKEN Mussels 9.95 bacon, onions + cream sauce marinara sauce or lemon sauce Pepperoni 10.95 14.95 Served w/side of pasta or vegetables. Baked Clams 10.95 Fettuccini Alla Matriciana 13.95 Bianca Ricotta + Mozzarella 10.95 15.95 bacon, onions + light marinara sauce Chicken Parmigiana 15.95 Garlic Gnots [5] 3.95 [no red sauce] chicken breast, mozzarella + marinara sauce Garlic Gnots + cheese [5] 5.95 Pizza Primavera 10.95 15.95 Fetuccini Alfredo 12.95 Chicken Marsala 16.95 broccoli, spinach, mushrooms + garlic chicken breast, mushrooms + marsalla wine sauce Eggplant Rollatini 6.95 Penne Bolognese 14.95 Chicken Francese 16.95 Mozzarella Sticks [6] 7.95 Sausage, Peppers, Onions + 11.95 17.95 Mushrooms Spaghetti w/Meatballs 12.95 chicken breast + lemon white wine sauce Fried Zucchini 5.95 Chicken Scarpariello 17.95 Pizza Pollo 11.95 17.95 Tortellini Alla Crema 11.95 sausage, mushrooms, lemon + wine sauce SALADS chicken, artichokes, mushrooms + onions Penne Vodka 11.95 Chicken Carbonara 17.95 House Salad 7.95 Hawaiian 10.95 16.95 bacon, onions & cream sauce lettuce, tomatoes, cucumber, green and red pepper, ham + pineapple black olive and red onion Linguini 16.95 Garden Pizza 10.95 15.95 in red clam sauce + fresh clams VEAL Mixed Green Salad 7.95 onions, peppers, mushrooms + olives spring mix, cucumber, green pepper, red onion, Linguini * 16.95 100% Beef served w/side of pasta or vegetable. -
Panini/Sandwiches
Panini/Sandwiches Pizze/ Pizza Additional Toppings 2.75 each Grigliato/Grilled Served with a side salad and side of Creamy Italian Ridge Classic Pizza 15.50 the famous “plain cheese pizza” over a tomato sauce base Caprese Panini 9.25 Ridge Special Pizza 23.75 mozzarella, tomato, basil and extra virgin olive oil green peppers, mushrooms, onions, pepperoni and sausage Grilled Chicken Panini 9.25 Margherita 20.75 with provolone, bacon, sun-dried tomato and honey mustard fresh mozzarella, basil and tomatoes Pesto Chicken Panini 9.25 Carbonara 21.75 grilled chicken, plum tomato, mozzarella and basil pesto sauce mozzarella, ricotta, bacon and onions 9.25 Turkey, Swiss Panini Pesto 21.75 with bacon, plum tomato and honey mustard sauce fresh basil sauce, fresh tomatoes, mozzarella and Romano cheese 9.25 Pesto Turkey Panini Bruschetta Pizza 20.75 with mozzarella, tomato and basil pesto chopped tomatoes, red onions, basil, olive oil and garlic Primavera 23.75 spinach, broccoli, eggplant, tomatoes and garlic on a white pizza della Casa/House Specialties Pizza Bianca 19.75 American Tuna Melt 10.50 mozzarella, ricotta and provolone hoagie style with sliced tomato and melted cheese 22.75 Vegetarian Balboa 10.50 tomatoes, mushrooms, mozzarella, green peppers and onions turkey, roast beef and tomato, topped with melted cheese served Penne Vodka Pizza 21.75 on garlic bread penne in a vodka cream sauce with a touch of bacon and onions Brooklyn Sub 10.50 Positano 21.75 grilled chicken, roasted peppers and fresh basil mozzarella, ricotta, sun-dried tomatoes and basil Country Sub 10.50 Milanese 21.75 sliced turkey layered with bacon bits, lettuce, tomato and mayo tomato sauce, basil, Gorgonzola, mozzarella and Romano cheese Grilled Chicken on Focaccia Bread 10.50 Nonna’s (Grandma’s) Pizza 21.75 Grilled Vegetables on Focaccia Bread 9.25 thin crust square pizza with tomatoes, fresh mozzarella and basil 10.50 Monterey Jack Chicken Verde 20.75 grilled chicken breast with melted Monterey Jack cheese. -
Catering Menu
* HALF TRAY SERVES 8-10 • FULL TRAY SERVES 16-18 * PACKAGE 1 $ SALAD: +TAX (Choose One Full Tray) 250 Feeds 16-18 People House or Caesar All Courses Are Full Trays PARMIGIANA HALF TRAY FULL TRAY CHICKEN CUTLET PARMIGIANA PLATTER .................................................65............... 105 PASTA: (Choose One Full & One Half Tray) VEAL CUTLET PARMIGIANA PLATTER ......................................................... 75............... 120 Rigatoni Fiorentina, Baked Ziti, Penne Alla Vodka or Rigatoni Fiorite MEATBALL PARMIGIANA PLATTER ...............................................................50.................80 ENTREE: (Choose One Full Tray) EGGPLANT PARMIGIANA PLATTER ............................................................... 55.................85 Chicken Parm, Chicken Marsala, Chicken Francese or Sausage & Peppers JUMBO SHRIMP PARMIGIANA PLATTER ..................................................... 85................135 ALSO INCLUDES: .................85 2 Trays of Garlic Sticks SAUSAGE PARMIGIANA PLATTER .................................................................. 55 *$10 Splitting Fee SAUSAGE PEPPERS & ONIONS PARMIGIANA PLATTER ....................... 55.................85 BAKED PASTA HALF TRAY FULL TRAY PACKAGE 2 HOMEMADE MEAT LASAGNA ...........................................................................60.................95 $ OUR BEST VALUE PACKAGE +TAX 350 248 Smithtown Boulevard BAKED ZITI ..............................................................................................................