DOCSLIB.ORG

Full Registration Book

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Full Registration Book Everything You Need To Know About Entering The Fair When and Where do I Deliver my Entries? Bring all entries except those noted below to the fairgrounds between 10 a.m. and 6 p.m. Tuesday, August 24. Please bring entries early. Take them to the Dogwood Event Center (the second metal building). *For livestock, live animal exhibits and live-judging baking contests, see those sections of the fair guide. Do I Need to Register in Advance? Adult: Online advanced registration is encouraged to speed up check-in. Please complete online registration by August 16th, 2021. You can still register onsite during entry drop- off. Youth: Online advance registration is encouraged to speed check-in. Please complete online registration by August 16th, 2021. You can still register onsite during entry drop- off. Livestock: Online advance registration is required by July 31, 2021, (livestock, poultry and rabbits). Horses will register on site the day of the show. How do I prepare my entries? Each category will explain how to label, mount or display an exhibit. See the general rules at the beginning of each department for details. When will they be judged? Judging is from 8 a.m. - 5 p.m. on Wednesday, August 25, except livestock and baking contests. No individual or exhibitor may accompany judges during their deliberations. Decisions of judges will be final. You can see how your entries did when the Fair opens to the public at 4 p.m. Thursday, August 26. What do I get if my entry wins? Adults: Blue, Red, and White ribbons will be awarded in each category, as long as quality is deemed worthy. Rosettes will be awarded to the top three blue ribbons entries in each department, with premiums of $25 for the Blue Rosettes; $15 for the Red Rosettes and $10 for White Rosettes. Youth: Ribbons and Rosettes will be awarded only in the 9 -19 age groups. Each blue ribbon gets $3, plus rosette premiums are the same as adults. Children under nine will get a purple ribbon and $1 for each entry. Livestock: Varies by exhibit. No premiums will be awarded if, in the opinion of the judges, an exhibit is misrepresented or unworthy in quality. When do I pick up my entries? Pick-up is between 10 a.m. and 6 p.m. on Monday, August 30. Exhibits unclaimed by 6 p.m. will be considered abandoned and will be discarded and premiums forfeited. Other rules to be aware of: All exhibits must be made or grown by the exhibitor within the past year, unless otherwise noted. Only one entry per individual will be allowed in each category, unless otherwise noted. Only items that do not fit into a specific category may be exhibited in the “other” category. Entries are openly displayed to the public, so enter exhibits at your own risk. Security is provided. However, Haywood County Fairgrounds, Inc. cannot guarantee that exhibits will not be stolen, broken or soiled and will not be not be held liable for the above. No live animals in exhibits are permitted in the exhibit halls. Through not recommended, exhibits not personally delivered should be carefully labeled with name/address of the exhibitor and the contents of the package. DIVISION II – FARM EXHIBITS DEPARTMENT A – AGRONOMY Awards and Judging: Blue, Red, and White Rosette Ribbons in each class. CLASS A – CORN 1000 Best 10 Ears of Yellow Corn (not nubbed) 1001 Best 10 Ears of White Corn (not nubbed) 1002 Tallest Stalk of Corn 1003 Other Field Corn CLASS B – CURED HAY 1004 Orchard Grass, 5lbs. neatly tied 1005 Fescue Grass, 5lbs. neatly tied 1006 Other Hay, 5lbs. neatly tied 1007 Alfalfa CLASS C – SILAGE 1008 Silage, 5lbs. in plastic bag 1009 Haylage, 5lbs. in plastic bag CLASS D – SUGAR CANE 1011 Five Stalks, Biggest Heads – Cane 1012 Tallest Stalk of Cane Molasses DEPARTMENT B – HORTICULTURE Awards and Judging: 1ST, 2ND, and 3rd place ribbons in each category. Haywood County Extension Master Gardener Volunteer Program is sponsoring special premiums for rosette ribbons: Blue, $100; Red, $75; and White, $50. CLASS A – GARDEN SHOW 1015 Cornfield Beans, 10 each 1055 Gourds, Dipper, 1 each 1016 Cut Short Beans, 10 each 1056 Gourds, Small (< 8” diameter), 3 1017 Beans, Green Bush, 10 each each 1018 Beans, Green, Pole, 10 each 1057 Gourds, Large (>8” diameter) 3 each 1020 Beans, Greasyback, 10 each 1058 Gourds Birdhouse, 1 each 1021 Beans, ½ Runner, 10 each 1059 Gourds, Warty, 3 each 1024 Beans, Other, 10 each 1060 Gourds, Other, 1 each 1025 Beans, Most Unusual, 5 each 1061 Greens, Collard, 1 bunch 1026 Beets, 5 each 1062 Greens, Kale, 1 bunch 1027 Beets, Largest 1063 Greens, Head Lettuce, 1 head 1029 Brussel Sprouts, 5 each 1064 Greens, Lettuce, 1 bunch 1030 Green Cabbage Head, 1 head 1065 Greens, Mustard, 1 bunch 1031 Cabbage, Other, 1 head 1066 Greens, Spinach, 1 bunch 1032 Candy Roster, 1 1067 Greens, Turnip, 1bunch 1033 Candy Roster, Largest, 1 1069 Herbs in a vase, 1 bunch 1034 Carrot, 5 each 1070 Horseradish, 1 root 1035 Carrots, Largest, 1 1071 Kershaw, 1 1038 Chard, Red, 5 Stalks 1072 Kershaw, Largest, 1 1041 Corn, Sweet, Bicolor, 5 Ears 1073 Melon, Watermelon, 1 (slip shuck; do not cut off tips) 1074 Melon, Watermelon Largest, 1 1042 Corn, Sweet, White, 5 Ears 1075 Melon, Other, 1 (slip shuck; do not cut off tips) 1076 Mushroom, Cultivated (edible) 1043 Corn, Sweet, Yellow, 5 Ears 1081 Okra, Green, 5 each (slip shuck; do not cut off tips) 1082 Okra, Red, 5 each 1044 Corn, Ornamental, 5 Ears 1083 Okra, Vine, 5 each (slip shuck; do not cut off tips) 1085 Onion, Red, 5 each 1045 Cucumbers, Pickling, 5 each (tops removed to 2” and skinned) (max diameter 2”) 1086 Onions, White, 5 each 1046 Cucumbers, burpless, 3 each (tops removed to 2” and skinned) 1047 Cucumbers, Slicing, 3 each 1087 Onions, Yellow, 5 each 1048 Cucumbers, other, 3 each (tops removed to 2” and skinned) 1050 Eggplant, 1 each 1088 Onions, Scallions, Bunching, 5 each 1051 Eggplant, Japanese, 3 each (do not cut off tops) 1052 Garlic, Hardneck, 5 heads 1089 Onions, Shallot, 5 each 1053 Garlic, Elephant, 5 heads (do not cut off tops) 1054 Garlic, Softneck, 5 heads 1090 Parsnips, 5 each 1091 Peanuts, 10 each 1124 Squash, Yellow Straight neck, 3 each 1092 Peas, Black-eyed, 10 each 1125 Squash, Zucchini, 3 each 1093 Peas, Crowder, 10 each (up to 10”) 1094 Peas, Shelling, 10 each 1126 Squash, Zucchini, Largest 1 1095 Peas, Snow, Edible Pod, 10 each 1127 Squash, Other, 3 each 1096 Peas, Sugar Snap, 10 each (specific variety) 1097 Peas, Shelled for Display, 10 each 1128 Sunflower, Seeds in Head, 1 each 1098 Peppers, Banana, 3 each 1129 Sunflower, Largest, 1 1099 Peppers, Bell, Green, 3 each 1130 Tomatillo, Ripened Husk, 3 each 1100 Peppers, Bell, Red, 3 each 1131 Tomatoes, Commercial, 3” or larger, 1101 Peppers, Bell, Yellow, 3 each 1 tray (approx. 20 tomatoes per tray) 1102 Peppers, Other Sweet, 3 each 1132 Tomatoes, Commercial, under 3” (specify variety) Red, 1 tray (approx. 30 tomatoes per 1103 Peppers, Small Hot Pepper, 5 each tray) (up to 5”) 1133 Tomatoes, Commercial, under 3” 1104 Peppers, Large Hot Pepper, 5 each Yellow, 1 tray (approx. 30 tomatoes (over 5”) per tray) 1105 Peppers, Other Hot, 5 each 1134 Tomatoes, Red, Over 2”, 5 each (specify variety) 1135 Tomatoes, Red, Up to 2”, 10 each 1107 Potatoes, Red, 5 each 1136 Tomatoes, Yellow, Over 2”, 5 each 1108 Potatoes, White, 5 each 1137 Tomatoes, Yellow, Up to 2”, 10 each 1109 Potatoes, Yellow, 5 each 1138 Tomatoes, Roma, Type, 5 each 1110 Potato, Largest 1139 Tomatoes, Pink, 5 each 1111 Potatoes, Sweet, 5 each 1140 Tomatoes, Heirloom, 5 each 1112 Potatoes, Sweet, Largest (specify variety) 1113 Pumpkin, 1 1141a Tomatoes, Other, Up to 2” -10 each, 1114 Pumpkin, Largest 1 (specify variety) 1116 Radishes, 5 each 1141b Tomatoes, Other, over 2” – 5 each (cut tops off to 1”) (specify variety) 1117 Rhubarb, 5 Stems 1142 Tomato, Largest 1 1118 Squash, Acorn, 3 each 1143 Turnip, 3 each 1120 Squash, Butternut, 3 each 1144 Vegetables, other, 1 each 1122 Squash, Patty Pan/Scallop, 3 each (specify variety) 1123 Squash, Yellow Crookneck, 3 each 1145 Vegetables, Any, Ugliest, 1 each Class B- Grapes 1149 Grapes, Concord, 3 bunches 1150 Grapes, Other, 3 bunches (specify variety) Class C- Apples 1154 Commercial Display, consisting of 5 trays and two or more varieties Single Trays; Apples 1155 Delicious, Golden 1156 Delicious, Red 1157 Cortland 1158 Ida Red 1159 Jonathan 1160 McIntosh 1161 Sheepnose 1162 Rome 1163 Jonagold 1164 Stayman 1165 Other (specify variety) Plate Displays; Apples 1166 Delicious, Golden, 3 each 1167 Delicious, Red, 3 each 1168 Granny Smith, 3 each 1169 Apple, Other, 3 each (specify variety) Plate Displays; Other Fruits 1177 Blackberries, 1 pint in glass container 1178 Raspberries, 10 each 1179 Blueberries, 10 each 1180 Peaches, 3 each 1181 Pears, 3 each 1182 Strawberries, 1 pint in glass container 1182 Any other small fruit or berry not already listed, 10 each (specify variety) DEPARTMENT C – PLANTS AND FLOWERS AWARDS AND JUDGING: 1st, 2nd, and 3rd place ribbons in each category. Haywood County Extension Master Gardener Volunteer Program is sponsoring special premiums for rosettes: Blue, $100; Red, $75; White, $50. Only one entry per exhibitor in any single class. Cut flowers may be shown in any size clear glass bottle, jar or vase supplied by the exhibitor Class A – Artistic Arrangement 1200 Plume Celosia, 3-5 stems 1184 Most artistic arrangement of 1201 Cockscomb Type Celosia, 3-5 stems cultivated flowers: one variety 1202 Marigolds, 3-5 stems (companion material permitted) 1203 Nasturtiums, 3-5 stems 1185 Most artistic arrangement of 1206 Zinnias, 3-5 stems cultivated flowers: more than one 1207
Load more

Recommended publications
  • Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also Trading As Demcos Seafood 3 the Crescent KINGSGROVE NSW 2208 Phone No
    Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also trading as Demcos Seafood 3 The Crescent KINGSGROVE NSW 2208 Phone No. 02 9666 4818 Fax: 02 9666 4640 Email [email protected] Website www.foodlinkaustralia.com.au All Prices are Shown ex GST Items Marked "*" indicate Random Weight As of 13. December 2017 No. Description Zone UOM Disc. % GST Bakery Speciality Chocolate 100752 COCOA POWDER 1KG (Natures Secret) Dry (General) EA CTN (12) 103227 COCOA POWDER BULK 25KG (Natures Secret) Dry (General) EA 100753 COCOA POWDER DUTCH 1KG (Natures Secret) Dry (General) EA CTN (12) Choclate Cooking Compound 103642 CARAMEL FUDGE SAUCE 1.89L (Monin) Dry (General) EA CTN (4) 100703 CHOC FUDGE A10 (IXL) Dry (General) EA CTN (3) 100708 CHOC SPRINKLES 735GM (Masterfoods) Dry (General) EA CTN (6) 104138 TABASCO CHIPOTLE 1.89L (Tabasco) Dry (General) EA CTN (2) 104137 TABASCO GREEN 1.89L (Tabasco) Dry (General) EA CTN (2) 104135 TABASCO RED 1.89L (Tabasco) Dry (General) EA CTN (2) Custard / Custard Powder 100934 CUSTARD POWDER 3KG 6X500GM (Bingo) Dry (General) EA CTN (6) 100935 CUSTARD POWDER 5KG (Sunshine) Dry (General) EA Essences / Vanilla Bean 103463 ALMOND ESSENCE 50ML (Aeroplane) Dry (General) EA CTN (6) 101344 IMITATION VANILLA ESSENCE 575ML (Aeroplane) Dry (General) EA CTN (12) 101492 LEMON MYRTLE 160GM (Vic Cherikoff) Dry (General) EA CTN (6) 101493 LEMON MYRTLE 705GM (Masterfoods) Dry (General) EA CTN (6) 101889 ORANGE ESSENCE QUEEN 100ML () Dry (General) EA CTN (6) 101932 PARISIAN ESSENCE 2LT (Aeroplane) Dry (General) EA
    [Show full text]
  • Einstein Bros Bagels
    Einstein Bros.® Bagels Ingredient & Nutritional Information Einstein Noah Restaurant Group, Inc. Nutrition information is based upon standard recipes. Variations may occur due to differences in suppliers, customized ordering, and product preparation at the restaurant. Test products or regional items may not be included and may not be available in all areas. A 2,000 calorie daily diet is used as the basis of general nutrition advice. However, individual caloric needs may vary. Visit www.mypyramid.gov for more information. Recommended limits for a 2,000 calorie diet are 20 grams of saturated fat and 2,300 mg of sodium. If you have any questions please call 1.800.BAGEL.ME. For assistance. Last item update: 2/15/2011 Einstein Bros. Nutritional Information Iron (%) Calories Sugars (g.) Protein (g.) Calcium (%) Serving Size Fat (g.) Total Sodium (mg.) (%) A Vitamin Vitamin C (%) Vitamin Trans Fats (g.) Trans Total Carbs. (g.) Total otherwise stated Dietary Fiber (g.) Cholesterol (mg.) Saturated Fat (g.) Calories From Fat Weight (g.); unless Weight Bagel Thin Plain 1 bagel 54 140 10 1 0 0 0 240 25 1 2 4 0 2 0 8 Honey Whole Wheat 1 bagel 54 140 15 1.5 0 0 0 230 27 4 4 5 0 0 2 8 Everything 1 bagel 54 150 15 2 0 0 0 390 25 1 2 4 0 2 0 8 Classic Bagels Plain 1 bagel 101 260 10 1 0 0 0 460 56 2 5 9 0 0 2 20 Honey Whole Wheat 1 bagel 103 260 10 1 0 0 0 440 57 3 8 9 0 0 2 15 Signature Flavors of Bagels Asiago Cheese 1 bagel 115 310 50 5 3 0 15 630 56 2 5 14 0 0 20 20 Black Russian 1 bagel 112 280 30 3.5 0 0 0 520 57 3 4 11 0 8 4 20 Blueberry 1 bagel
    [Show full text]
  • The Index of ESHA Foods & Codes
    The Index of ESHA Foods & Codes Abbreviations 2 Manufacturer Codes 3 Database Changes 7 Foods & Codes GENDAT Database 8 BRANDS Database 143 Full Name Abbreviation Full Name Abbreviation added add package pkg added water add wtr packet pkt artificial art partially part aspartame asp pasteurized past assorted asstd piece pce Australia Austl pineapple pine average avg powder pwd baked bkd precooked preckd baking bkg prepared prep barbeque bbq processed proc boiled ckd protein prot boneless w/o bone ready to bake rtb bottle btl ready to cook rtc bottled btld ready to drink rtd braised brsd ready to eat rte breaded brd ready to feed rtf broiled brld ready to heat rth calcium calc ready to serve rts California Calif ready to use rtu calorie cal recipe rec caffeine caff reconstituted reconst canned cnd reduced rducd carton ctn refrigerated refrig charbroiled char regular reg chocolate choc rehydrated rehyd chopped chpd roasted rstd cholesterol cholest saccharin sacc commercial cmrcl serving svg compartment comp skim milk skm mlk concentrate conc skinless w/o skin condensed cond small sml cooked ckd smoked smkd cottonseed cttnsd sodium sod covered cvrd steamed stmd cranberry cran stewed stwd decaffeinated decaf strained strnd degerminated degermed strawberry straw dehydrated dehyd stuffed stuff each ea sugar sug enriched enrich sweetened swtnd flavor flvr sweetener swtnr flavored flvrd synthetic synth Food Chemical Codex FCC tablespoon tbsp fortified fort teaspoon tsp from f/ textured vegetable protein TVP frozen fzn toasted tstd high hi uncooked
    [Show full text]
  • Florida's Amaizin Grain
    University of Florida/Volusia County Extension Florida Agriculture Facts What is Extension? RN Florida growers produce sweet ..CO and field corn throughout many n . Extension is a partnership between state, fed- ai Gr areas of the sate. Sweet corn is eral, and county governments to provide scien- in’ aiz grown mostly tific knowledge and expertise to the public. The Am for fresh market University of Florida (UF), together with Flor- ’s rida and contributes ida A & M University (FAMU), administers the Flo Florida Cooperative Extension Service. greater than $100 million annually to the state’s economy. Our Mission Most of the The University of Florida's Institute of Food and sweet corn pro- Agricultural Sciences (UF/IFAS) is a federal, duction is in south Florida. Sweet state, and county partnership dedicated to devel- corn is grown in south Florida Sep- oping knowledge in agriculture, human and tember through May. Production natural resources, and the life sciences and to proceeds into central and northern making that knowledge accessible to sustain and enhance the quality of human life. areas with the increased tempera- Kathleen M. Bryant tures of spring and summer. Sweet Extension Agent corn varieties in Florida mature in Family and Consumer Sciences [email protected] roughly 75 to 90 days. [email protected] The Foundation for The Gator Nation Field corn production occurs Jill A. Taufer, RD, LD/N mostly in central and north Florida. Extension Program Agent Family and Consumer Sciences Field corn is used mostly for silage [email protected] and grain. Corn for grain and si- [email protected] lage is grown during spring and Karen Stauderman summer and matures in an aver- Extension Agent Residential Horticulture age of 120 days.
    [Show full text]
  • GRAS Notice 701, Pyrroloquinoline Quinone Disodium Salt
    Pyrroloquinoline quinone (PQQ) disodium salt GRAS Notice (GRN) No. 701 https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm GENERALLY RECOGNIZED AS SAFE (GRAS) NOTICE OF PYRROLOQUINOLINE QUINONE DISODIUM SALT AS A FOOD INGREDIENT Prepared for: Nutraland USA, Inc. Prepared by: NutraSource, Inc. 6309 Morning Dew Court Clarksville, MD 21029 Tel: 410-531-3336; [email protected] 1 Pyrroloquinoline quinone (PQQ) disodium salt GENERALLY RECOGNIZED AS SAFE (GRAS) STATUS OF Pyrroloquinoline quinone (PQQ) AS A FOOD INGREDIENT Table of contents PART 1. SIGNED STATEMENTS AND A CERTIFICATION 4 1.A. Name and Address of the Notifier 4 1.B. Common or Trade Name 4 1.C. Applicable Conditions of Use of the Notified Substance 4 1.C.1. Foods in Which the Substance is to be Used 4 1.C.2. Levels of Use in Such Foods 4 1.C.3. Purpose for Which the Substance is Used 5 1.C.4. Description of the Potential Population Expected to Consume the Substance 5 1.D. Basis for the GRAS Determination 5 1.E. Availability of Information 5 1.F. Availability of FOIA Exemption 5 1.G. Certification 5 PART 2. INFORMATION ABOUT THE IDENTITY OF THE NOTIFIED SUBSTANCE 6 2.A. Scientific Information About the Identity of the Notified Substance 6 2.A.1. Scientific Information Sufficient to Identify the Biological Source 6 2.A.2. Potential Toxicants in the Source of the Notified Substance 7 2.A.3. Particle Size 7 2.B. Method of Manufacture 7 2.C. Specifications of Pyrroloquinoline quinone disodium salt 12 2.D.
    [Show full text]
  • Now You're Cooking!
    (NCL)DRYINGCORNNAVAJO 12 earsfreshcorninhusks Carefullypeelbackhusks,leavingthemattachedatbaseofcorn. cleancorn,removingsilks.Foldhusksbackintoposition.Placeon wirerackinlargeshallowbakingpan.(Allowspacebetweenearsso aircancirculate.)Bakein325degreeovenfor11/2hours.Cool. Stripoffhusks.Hangcorn,soearsdonottouch,inadryplacetill kernelsaredry,atleast7days.Makesabout6cupsshelledcorn. From:ElayaKTsosie,aNativeNavajo.SheteachesNativeAmerican HistoryatattwodifferentNewYorkStateColleges. From:Mignonne Yield:4servings (NCL)REALCANDIEDCORN 222cup frozencornkernels 11/2 cup sugar 111cup water Hereisacandyrecipeforya:)Idon'tletthecorngettoobrown.I insteadtakeitoutwhenit'sanicegoldcolor,drainit,rollitin thesugar,thendryitinaverylowoven150200degrees.Youcan alsodopumpkinthiswaycutinthinstrips.Addhoneyduringthe lastpartofthecookingtogiveitamorenaturaltastebutdon't boilthehoneyasitwillmakeitgooey. Inlargeskillet,combinecorn,1cupofthesugar,andwater.Cook overmediumheat,stirringoccasionallyuntilcornisdeepgoldenin color,about45to60minutes.Drain,thenrollinremainingsugar. Spreadinasinglelayeronbakingsheetandcool.Storeinatightly sealedcontainerorbag.Useastoppingsforicecream,inpuddings, custards,offillings,orasasubstitutefornutsinbaking.Ohgood rightoutofthebagtoo! From:AnnNelson Yield:4servings Page 222 (NCL)SHAWNEERECIPEFORDRYINGCORN 111corn Selectcornthatisfirmbutnothard.Scrapeoffofcobintodeep pan.Whenpanisfull,setinslowovenandbakeuntilthoroughly heatedthrough,anhourormore.Removefromovenandturnponeout tocool.Latercrumbleondryingboardinthesunandwhenthoroughly
    [Show full text]
  • Corporate Meeting Packages
    The Orchard Golf & Country Club CORPORATE MEETING PACKAGES Half-day Corporate Meeting Package Whole Day Corporate Meeting Package Buffet Menu Buffet Menu (Minimum of 50 persons) (Minimum of 50 persons) P 1,200/person P 1,450/person Choose one (1) AM or PM Snacks Choose two (2) AM and PM Snacks 4-Course Set Menu 4-Course Set Menu (Minimum of 10 persons) (Minimum of 10 persons) P 1,050/person P 1,300/person Choose one (1) AM or PM Snacks Choose two (2) AM and PM Snacks Corporate Meeting Packages are inclusive of: v Complimentary AM and/or PM snacks v Free flowing coffee or tea v Complimentary pad and paper v Sound system with microphone/s v Registration table Prices are inclusive of 12% VAT * Subject to change without prior notice * Venue rental fee of P30,000 shall apply For inquiries or reservations, please contact the Marketing office Phone: (02) 982-2000 loc. 2430 / (046) 416-5931 loc. 2430 Email: [email protected] Website : www.theorchardgolf.com Mobile: 0917-5712986 CORPORATE MEETING PACKAGES Executive Buffet Menu (Minimum of 50 persons) P 1,200/person Choose one (1) AM or PM Snacks Buffet Menu 1 Buffet Menu 2 Mix & Match Salad Bar Appetizer/Salad Two kinds of lettuce (Romaine & Iceberg) Assorted maki Roma tomato salad, carrots, sliced cucumber, Vietnamese spring rolls Corn kernel mushroom, croutons, bell pepper Green salad with kani and roasted sesame dressing Dressings: Honey mustard, balsamic vinaigrette, caesars Soup Cream of wild mushroom soup Soup Chicken & mushroom soup with ginseng Main Course Asian-style beef ribs
    [Show full text]
  • Corn Heidi Leblanc, Family and Consumer Sciences Agent Charlotte Brennand, Food Safety/Preservation Specialist
    Reviewed March 2010 Corn Heidi LeBlanc, Family and Consumer Sciences Agent Charlotte Brennand, Food Safety/Preservation Specialist Did you know? ● Corn is not only a favorite vegetable, but it is also the source of corn starch, cornmeal, corn oil, corn syrup, bourbon, and laundry starch. ● To partake of corn at its very best flavor, take it directly from the plant to the pot of boiling water on the stove. Without proper storage, corn’s natural sugars start to diminish quickly, resulting in a loss of sweetness within a couple of days. Yield: There are several things that affect corn’s yields: moisture, size, and variety. One bushel of unhusked corn weighs approximately 35 pounds and contains about 5 dozen ears. When canning, a bushel yields 6-11 quarts, or 12-20 pints. One dozen ears yield two to four 12-ounce packages of frozen corn. SELECTING FRESH CORN Look for fresh husks with good green husk color, silk ends that are free from decay or worm injury and stem ends that are not too discolored or dried. Select ears that are well covered with plump, not too mature kernels. Avoid ears with undeveloped kernels, ears with very large kernels and dark yellow kernels because they can be tough and not very sweet. It is important to pick corn and process it within 2-3 hours. The sugar in corn is quickly lost, so for optimum quality process as soon after picking as possible. If not able to process immediately, store corn in the refrigerator. FREEZING CORN Corn keeps well frozen.
    [Show full text]
  • METRO DINING CLUB Become a Member Today and Save
    ETRO INING LUB MBecome a Member Today D and Save Hundreds C of Dollars!!! 15641 Grove Circle North 3939 University Ave NE Maple Grove • 763-205-9784 Columbia Heights 763-788-3939 16605 County Road 24 Plymouth • 763-208-4451 9690 Colorado Lane Brooklyn Park • 763-400-7677 14200 Nicollet Ave Burnsville • 952-898-2800 21415 136 Ave North • Rogers • 763-428-0700 10340 Baltimore St. NE • Blaine •763-296-8004 www.umisushimn.com Welcomes You and Your Guest Welcomes You To Enjoy To Enjoy One Complimentary Entree $25.00 OFF When a Second Entree of Equal or Any Hibachi Dinner Order of $50.00 or More Greater Value is Purchased VALID ANYTIME • ONCE PER MONTH VALID ANYTIME • ONCE PER MONTH Must Purchase a Minimum of 2 Beverages Per Card Must Purchase a Minimum of 2 Beverages Per Card Dine In Only Dine in Only ANOKA /NORTHWEST PROGRAM www.metrodiningclub.com | facebook.com/metrodiningclub | twitter.com/metrodiningclub Acapulco Cam’s Bar & Eatery El Toro Jasmine Thai Ol Mexico Sticks & Stones Adagio’s Pizza Factory Carbone’s Embers Ricky’s Jawad Grill Old Fashion Donut Suishin Restaurant Shoppe American Legion Casa Rio Fat Nat’s Eggs Jimmy’s Pro Billards Sunshine Factory St. Louis Park Osaka (Coon Rapids) Chanticlear Pizza Firenza Kip’s Taco Johns American Legion Papa’s Cafe Americana Forest Lake Chasers Lounge Flaherty’s Pub & Grill Linwood Country Tacos La Paloma Papa John’s Andover Lanes Checker’s Forkless Little Venetain Tavern on Main Pattaya Thai Andy’s Hometown Cherry Berry Frankie’s Pizza Lone Spur Grill Thai Fusion Pizza Maple Grove Pings Szechuan Claddagh Irish Pub Lynde’s Restaurant The Cake Box Angeno’s Frankie’s Pizza Pizza Man Cold Stone Creamery New Hope Mad Jacks The Original Asian Duck Pop Culture Malt Shop Continental Cafe G’s Cafe Maggie’s Athen’s Cafe Country Kitchen Primo Pizza Tom Reids Ginza Sushi & Grill Maharaja Hockey Pub Auntie Anne’s Country Pride Indian Cuisine Qdoba Mexican Godfather’s Pizza Toppers Pizza Aurellio’s Pizza Creekside Cafe Majestic Pizza Riversbend Gold Nugget Tavern Tr3s Mexican Barzini’s Italian Depot D.
    [Show full text]
  • Tortas the Deal Taquitos Taquito Platters
    tortas served on fresh semolina bread from parisi bakery with chipotle mayo milanesa de pollo panko-crusted chicken cutlet, spicy black beans, melted oaxaca cheese, avocado, pickled red onion, jalapeño, cilantro 8.73 pulled pork spicy chorizo and a pinto bean spread, melted chihuahua cheese, avocado, papalo leaves, roasted chipotle peppers, pickled red onion 9.19 mexican grilled cheese oaxaca cheese, piloncillo tomatoes, roasted chipotle salsa 8.27 add bacon 9.19 braised short ribs spicy black beans, avocado, pickled red onion, jalapeños, cilantro 9.65 crispy eggplant panko-crusted eggplant, chihuahua cheese, avocado, piloncillo tomatoes, pickled jalapeño, cilantro, chipotle bbq sauce 8.27 torta burger double-stacked 100% black angus burger, melted mozzarella, piloncillo tomatoes, pickled red onions, jalapeños, cilantro 9.19 telera de pollo asado grilled mexican spiced chicken topped with avocado, lettuce, tomato, spanish onions, oaxaca cheese, guajillo salsa 8.27 pork carnitas michoacan pork shoulder, mexican spices, chipotle pickled peppers, tomatoes, avocado, mozzarella served on our long telera roll 9.19 steak arrachera grilled skirt steak, piloncillo tomatoes, crispy onion strings, chipotle mayo, avocado, lettuce, jalapeño 10.11 the deal choose any torta, taquito and draft cerveza 18.37 add 1.84 for steak arrachera taquitos (2 per order) mahi lime tacos jicama corn relish and citrus-jalapeño romoulade. choose grilled or crispy, served in Corn or flour tortillas 8.27 carne asada grilled skirt steak, crispy onion strings, tomatillo
    [Show full text]
  • Let's Enjoy Corn (FN1980)
    NDSU EXTENSION FN1980 Let’s Enjoy iStock.com Julie Garden-Robinson, Ph.D., R.D., L.R.D., Corn! Food and Nutrition Specialist orn, or maize, has been consumed for The salsa recipes are thousands of years. Food historians believe it was developed at least 7,000 NOT safe for canning. years ago in Mexico. Later, it was cultivated Cwidely by Native American tribes in North and South America and introduced to Europe by explorers. Corn provides vitamin C and B vitamins, along with minerals, including potassium Corn and and magnesium. On average, ½ cup of Black Bean sweet corn has 75 calories, 2 g of protein, NDSU Extension less than 1 g of fat and 16 g of carbohydrate. Salsa If you think of carrots and healthy eyes, 1 (16-oz.) jar salsa (mild or medium) be aware that corn is good for your eyes, 1 (15.5-oz.) can black beans, drained and rinsed NDSU Extension too. Corn contains the eye-healthy natural 1½ c. cooked corn, sliced from cob (or substitute frozen kernels) carotenoid pigments lutein and zeaxanthin. 2 medium-sized tomatoes, chopped These two natural pigments may help 2 Tbsp. lemon juice reduce our risk of age-related macular ¼ tsp. garlic powder degeneration and cataracts. ½ tsp. ground cumin 2 Tbsp. chopped fresh cilantro or 1 tsp. dried (optional) This handout provides tips and recipes for preparing and preserving corn. See the Combine all ingredients and chill for 30 minutes. Serve with whole-grain crackers section about corn at www.ag.ndsu.edu/ or tortilla chips, or as a side dish with grilled food.
    [Show full text]
  • Corn Production in the Tropics the Hawaii Experience
    Corn Production in the Tropics The Hawaii Experience James L. Brewbaker University of Hawaii at Manoa CORN PRODUCTION IN THE TROPICS: THE HAWAII EXPERIENCE Copyright 2003 College of Tropical Agriculture and Human Resources University of Hawaii at Manoa Written and revised 1996–2003 by James L. Brewbaker Department of Tropical Plant and Soil Sciences College of Tropical Agriculture and Human Resources University of Hawaii at Manoa All rights reserved. No part of this book may be repro- Cover photo duced or transmitted in any form or by any means, elec- Corn ears from trials in Waimanalo, Hawaii, display tronic or mechanical, including photocopying, recording, some of corn’s impressive genetic diversity (photo or by any information storage and retrieval system, courtesy of Sarah Nourse Styan). without permission in writing from the author. Key to corn ears shown Neither the University of Hawaii, the College of Tropical 1 Reventador (Mexican Highland popcorn) Agriculture and Human Resources, nor the author shall 2 Chocolate (mutant with bronze pericarp) be liable for any damages resulting from the use of or 3 Coastal tropical flint (W. Indies) reliance on the information contained in this publication, 4 Argentine popcorn (with red aleurone) or from any omissions to it. Mention of a trademark, 5 Coroico (Bolivian flint) company, or proprietary name does not constitute an 6 Floury (mutant floury-2, high lysine) endorsement, guarantee, or warranty by the publisher 7 Chandelle (Venezuela, white flint) or its employees and does not imply recommendation to 8 Mishca negrito (Colombia, blue dent) the exclusion of other suitable products or companies.
    [Show full text]