Peas are thought to have originated somewhere in Asia It is believed that the pea went to China, possibly in the 7th century, then to Europe. But evidence of peas has been discovered in Bronze Age artifacts in Europe and the Middle East. Others point to an African origin, with cultivation in Egypt thousands of years before Christ. Early peas were most often dried and used like split peas in porridges for consumption during winter months. It wasn’t until the 16th century that peas were eaten fresh. In 1533, Catherine de Medici introduced them to France when she married the man who became Henry II, King of France. The French took to them instantly and called them petits pois, a name that stuck. The English imported them from Holland and so cherished them that the pea we know today is often called an English pea. Thomas Jefferson is said to have cultivated some 30 varieties in his own garden at Monticello, including snow peas and a form of sugar snap pea.
Like beans, peas are divided into two categories, those with and those without edible pods. The peas we know as green pea, English pea, and the garden pea fall into the latter category. Most commercial peas are called garden or English peas.
Petit pois are not a variety of pea, but merely green peas that have been picked before full maturity. Thus, they are smaller than normal green peas.
Snap peas look like mini versions of the pods of green peas. The difference is that these pods are edible. Sugar Snap and Sugar Daddy are the two varieties of sugar snap peas, the latter being a cross between a green pea and a snow pea. In addition, the Sugar Daddy is stringless. However, even sugar snaps with strings don’t necessarily need to be stringed before cooking.
Snow peas used to be seen only in Chinese restaurants. Now they’re available everywhere. The pale green, edible pods are flat and wide with little bulges – the immature peas inside – rippling throughout the pod. There are often strings, but again, they need not be removed. Snow peas are also called sugar peas, China peas and in French mangetout, meaning “eat all.”
For green peas, the closer you are to the time of picking, the better. Check the pea pods. They should be firm, crisp and bright green with a fresh appearance and a velvety touch. Tough, thick-skinned pods are an indication of overly mature peas. Also avoid pods that have poor color (such as gray specks or yellowing) or show any sign of decay or wilting. Your peas will taste fresher if you shell them yourself and cook immediately. Avoid buy peas that are already shelled because you don’t know when they were shelled. Snow peas and snap peas should also have good color (lighter for snow, darker for sugar) and a firm crispness. The ideal size for snow peas is about 3 to 3-1/2 inches long and about 3/4-inch wide. For snap peas, the most desirable size is 2-1/2 to 3 inches long. Snap and sugar peas have a somewhat longer shelf life than green peas, up to three days, unwashed, in plastic bags under refrigeration as low as 33 degrees. But they should be used within a day or two. Snow peas like less humidity than sugar snap peas, so take this into account in deciding where in the refrigerator to store them, or perforate the plastic bag you put them in. When selecting green peas, run your finger to the top of the pod to make sure the peas are not too large but fill up the whole pod. If the pod is not completely filled, the peas won’t be as sweet as a full pod.
Peas are very low in Saturated Fat and Cholesterol. It is also a good source of Riboflavin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Iron and Manganese.
Black-eyed peas are actually beans, and not a pea at all!
GARLIC! For a small vegetable, garlic sure has a big, and well deserved, reputation. Although garlic may not always bring good luck, protect against evil, or ward off vampires, it is guaranteed to transform any meal into a bold, aromatic, and healthy culinary experience. Food studies on garlic show this vegetable to have important cardioprotective properties and can help lower cholesterol. Enhance your favorite savory dish’s flavor by adding a finely chopped clove or two while cooking.
Garlic scapes are a true gem of the farmers’ market. While their counterpart, the bulb, can be found in just about every grocery store, the scapes are generally only seen in farmers’ markets. They shoot out from the ground as the garlic bulb begins to develop and harden. If they are left on the garlic they will harden and turn into a stalk prohibiting the bulb from reaching its full potential. The scapes are curly and green with a firm texture that is similar to asparagus.The flavor is milder and sweeter than the bulb, making it an excellent alternative for spring cooking. Garlic scapes are delicious sautéed, blanched, braised, or used as a base for a salad dressing or pesto. Check them out at your local farmers’ market.
Sauteed Garlic Scapes
2 tablespoons extra virgin olive oil
2 tablespoons dark brown sugar
8 ounces garlic scapes (young, trimmed)
1-1/2 cups tomatoes (coarsely chopped)
3/4 cup dry white wine
1/4 teaspoon fresh ground black pepper
1 teaspoon salt
1 tablespoon parsley (chopped)
1/4 cup haloumi cheese (grilled, cut in small dice – see note below)
Choose scapes that are very young and tender, taking care to trim off the bottoms of the stems and the tips of the flower heads. The recipe that follows is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving.
Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature.
Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the United States. It can be sliced and grilled, or fried in a skillet, and it doesn’t melt. Haloumi’s salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.
With the St. Patrick’s Day and Easter holidays this month, there’s nothing better than good ol’ taters to add to your holiday feasts. This common tuber is versatile and easy to prepare. Baked, roasted, sauteed, or boiled and mashed, it’s the perfect addition to stews, casseroles, salads, and soups, and great for side dishes next to holiday vegetables and meats.
There are several varieties available at your farmers’ markets. Yukon Golds, Russets, Purples, and Reds are here. They each have a slightly different texture and usage. It is important to know what type of potatoes to use when baking and boiling. For example, if you want to add potatoes to soups or stews you should use yellow, blue or red potatoes. These potatoes are low in starch, and it means that when boiling, they will not fall apart. If you want to bake, then you should use potatoes with a dry texture like the Russet or Yukon gold type.
Yellow Potatoes: They are considered “all purpose”, which means that you can use them to cook easy potato recipes like mashed or baked potatoes. Yukon Golds are yellow potatoes.
Red Potatoes: Red potatoes have a firm texture, which makes them perfect for soups and delicious potato salads, au gratin potatoes and for roasting. Mountain Rose and Cranberry Rose are reds.
Russet potatoes: Russet potatoes are high in starch. Russets are perfect to cook mashed potatoes; and also are good for baking. Russet Burbank (Idaho) and German Butterball are russets.
White potatoes: The white potato variety usually are low in starch, which means that it is great for boiling to make a great potato salad. Cal Rose and White Rose are white potatoes.
Fingerling potatoes: Also known as “finger potatoes”, fingerling potatoes are “finger-shaped” and they are low in starch. Great for boiling and roasting. French Fingerlings and Russian Bananas are two of the fingerling varieties.
Blue (Purple) potatoes: This type of potatoes is great for all kind of dishes because they are usually “medium” in starch. Russian Blue and Purple Peruvian are blue varieties.
All potatoes are a good source of vitamin B6, vitamin C, copper, potassium, manganese, and dietary fiber. Potatoes also contain a variety of phytonutrients that have antioxidant activity.
Colcannon is a very Irish dish and great as a side dish any time of year.
3 cups cabbage (finely shredded)
1 onion (finely chopped)
1/4 cup water
6 potatoes (cooked and mashed)
1/4 cup milk
1/4 cup butter
salt (to taste)
pepper (to taste)
Put cabbage, onion, and water in saucepan, and bring to a boil over high heat. Reduce heat to simmer, cover, and cook for about 8 minutes or until tender, not mushy. Add mashed potatoes, milk, butter or margarine, and salt and pepper to taste. Mix well to blend and heat through. Serve colcannon hot as a side dish.
Try some natural egg dyes using farmers’ market fresh eggs and produce when making Easter eggs. The good thing is there are no petro-chemicals or other additives in them.
- Put eggs in as large a pan as possible. Don’t stack on top of each other.
- Fill the pan with water so eggs are covered about 1/2 inch.
- Add 2 teaspoons white vinegar (don’t add vinegar when using onion skins.
- Optional: Add 1/2 teaspoons alum to water to make colors brighter.
- Add the natural dye material. For example, use 2 tablespoons turmeric, 2 cups of packed onion skins, 1 cup berries.
- Bring water to a boil. Reduce to a simmer for 20 minutes.
- With a strainer, remove the eggs into a bowl lined with paper towel.
Here are some natural dyes, but experiment with it. Mix and match materials for different shades.
Bluish-Gray Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.
Blue Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
Jade Green Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
Faint Green-Yellow Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.
Orange Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
Faint Red-Orange Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.
Yellow Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar. Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar. Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes. Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.
Brown-Gold Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.
Brown Add 1 tablespoon vinegar to 1 cup strong coffee.
Pink Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar. Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.
Lavender Mix 1 cup grape juice and 1 tablespoon vinegar.
Most of us have undergone a detox (of sorts) since January 1. But between the Super Bowl and Valentine’s Day and The Year of the Snake and every other holiday-centric excuse we find for feasting, our food choices expand right along with our waistlines. Though February is nothing like the sugar-fest of December, most have us have now settled into a more realistic approach to healthy living. A few carbs here; a few fats there—all manage to keep us sated and sassy.
Through thick and thin, the farmers’ market remains the portal to healthy living. Along with juicy citrus fruits, apples, pears and other sweet reminders of winter, this month—with early crops like sugar snap peas and strawberries—offers a sneak-peak of what’s in store. And as we wait for spring to get into full swing, it’s he perfect opportunity to explore less common vegetables at the market.
Unless you grew up in an Italian household, chances are your mom never served fennel. And if you still haven’t tried it as an adult, you’ve got a lot of catching up to do. If you’ve been scared off by descriptions that compare its taste to licorice, read on.
Florence fennel—also called finocchio or bulb fennel—has a delicate, sweet flavor vaguely reminiscent of anise. (In fact, supermarkets often mislabel it as such—though anise has a far more pronounced licorice flavor.) Fennel is sweet and mild in its natural state; and even more so when cooked. If you’ve been on the fence, now is the time to take the plunge: its prime growing season in California is October through April, when we are likely to find the most tender “baby fennel.”
In addition to its delicate flavor, there are a couple more selling points: Fennel’s texture is crisp when raw, yet meltingly tender when cooked. And these odd- looking veggies are completely edible: the bulb itself, the celery-like stalks that rise from the bulb, and the feathery green fronds on top.
2 medium-size fennel bulbs, rinsed and trimmed
1/2 cup chicken stock or reduced-sodium broth
2 1/2 tablespoons California extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup freshly grated Asiago or Parmesan cheese
- Preheat the oven to 400 degrees. Refrigerate or freeze the fennel stalks for another use, and reserve a few fennel fronds for garnish. Cut each fennel bulb in half lengthwise; then cut each half into 2 or 3 wedges. Arrange the wedges, cut-side up, in a 9-inch-square or other shallow 2-quart baking dish.
- Gently pour the stock over the fennel wedges; then drizzle with the oil. Season with salt and pepper. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the cheese. Continue baking, uncovered, until cheese is lightly browned and the fennel is tender when pierced with the tip of a sharp knife, 30 to 40 minutes. Serve warm, or let cool to room temperature. Just before serving, finely chop the reserved fennel fronds and scatter over the top. Serves 4.
Getting Familiar with Fennel
–The seeds used to flavor Italian sausage—as well as many other foods—come from a very different, bulb-less variety known simply as Common fennel.
–Look for firm, pale bulbs of Florence fennel with a pearly sheen and no blemishes. The dill-like green fronds on top should appear bright and fresh.
–Refrigerate whole, unwashed fennel in a plastic bag. Stalks and fronds are best used within a couple of days. (Or freeze the stalks to add Mediterranean flair to future soups and stews.) Fennel bulbs remain fresh in the refrigerator for up to 5 days.
–To prepare fennel, rinse with cold water and pat dry. Cut off the green fronds and use as you would any fresh herb—as a garnish or flavor enhancer. Cut off the celery-like stalks, peel with a vegetable peeler, and add to dishes as you would celery. Using a small, sharp knife, trim the base of the bulb, removing any browned or tough spots. To slice, use a chef’s knife to cut the bulb in half lengthwise; then crosswise into strips. (Use a mandoline or V-slicer for paper-thin strips.) Alternatively, cut the bulb halves lengthwise into halves or quarters.
–If fennel becomes limp, refresh it in ice water for about 30 minutes.
–Add thin slices of raw fennel to salads; or include small wedges on a crudité platter.
–1 cup of raw sliced fennel is less than 30 calories. It is a significant source of vitamin C, with 3 grams of fiber and 6 grams of carbohydrate.
For centuries, gardeners have brought cut flowers indoors where their natural beauty and pleasant aroma delight the senses. In recent times, people have relied less on homegrown cut flowers and turned increasingly to purchased bouquets. The variety of available flowers seems limitless.
The first step to extending the freshness of cut flowers is to, obviously, buy them as fresh as possible, and the best way to do that is to purchase them straight from the producers themselves. The farmers’ market is a great place to purchase flowers that have just been picked.
Selection and Care of Cut Flowers
- Look for flowers that have no “droop” to them. Drooping flowers have been left out of water too long.
- When possible, purchase bouquets with buds that are just beginning to open or those with tight centers. You’ll be able to watch them open as the days progress.
- After purchase, make sure you get them into water as soon as possible. When exposed to air for even a short time, the cut ends of the stems will dry and seal off, preventing water absorption. Cut off at least 1/2 inch of the stem and cut at an angle, allowing for more absorption area. Hold stems under water while you cut them.
How to Take Care of Your Cut Flowers
Whether you display your flowers in cut crystal or a mason jar, the container you choose should be clean. Wash it with hot soapy water to remove debris and eliminate bacteria and fungi that contribute to decomposition of flower stems. The dishwasher is good for thorough cleaning because of the hot water temperatures, but make sure your container is dishwasher-safe. Swish the vase with bleach-water solution if a dishwasher is not an option for cleaning.
Conditioning the Flowers:
When you condition fresh cut flowers before placing them in an arrangement, you significantly increase their vase life. The process fully hydrates the flowers and allows time for the vase solution to saturate the plant tissue. To condition the flowers, place the freshly-cut stems loosely in a deep bucket of warm water, then put the bucket in a cool location for several hours before you attempt to place them in an arrangement.
Before you arrange the flowers, remove any leaves, thorns, or excessive foliage from the portion of the stems that will be below the water line in the vase. If left in place, this submerged plant material can decay and shorten the life of the cut flowers. Fill the vase with fresh water, re-cut the stems under water and at an angle, and place in your arrangement.
The Water Solution
Softened water contains sodium, so you should avoid using it for cut flowers. Do NOT use aspirin, vinegar, or diet sodas in the vase solution. They will not contribute to the longevity of your floral arrangements and may, in fact, decrease it. Many purchased bouquets come with a small packet of floral preservative. Be sure to follow the directions on the packet for mixing and use. If your flowers do not come with this packet of preservative, you may use one of the following mixtures to supply food for the flowers and enough acidity to deter microbial activity.
1. Lemon-lime soda mixture: Mix 1 part regular lemon-lime soda (not diet) with 3 parts warm water. Add 1/4 teaspoon household bleach per quart of solution.
2. Lemon juice mixture: Mix 2 teaspoons fresh or bottled lemon juice, 1 tablespoon sugar, and 1/4 teaspoon bleach per quart of warm water.
Check the level of the vase solution in your container daily, and replenish it when necessary as it evaporates and the flowers absorb it. Add an additional 1/4 teaspoon of bleach per quart to the container every three or four days. If the vase solution becomes cloudy or smells bad (signs of bacterial activity), replace it completely and then rinse and trim flower stems before putting them back into the container.
Cut flowers will last longer if kept cool, and most will tolerate temperatures as low as 32°F, except for tropical flowers, which don’t like anything lower than 50°F. Avoid placing arrangements in direct sunlight, near heater vents or the fireplace, or on top of a heat-generating appliance, such as a television set. Fresh fruits and vegetables produce ethylene gas, a naturally-occuring ripening agent. When fresh produce is included in a floral arrangement, the gas they emit may drastically shorten the life of many cut flowers.
If you are an artichoke lover you will be a fan of their close relative the Cardoon. Cardoons are a long stemmed edible and ornamental plant native to the Mediterranean where they have been used in cuisine since Ancient times. Cardoons have adapted so well to the warm climate of the Bay Area that they are often viewed as an invasive weed. However, they are also cultivated at farms such as Fifth Crow and Serendipity and sold at the farmers markets during the winter months.
The plant itself looks much like an artichoke plant with thistles and purple flower heads. And just like the artichoke, cardoons take a bit of preparation before they are edible but the outcome is well worth the process. To prepare cardoons for consumption trim off the leaves and thorny parts and peel away the outer indigestible fibrous layer. Then rub the stalks with lemon to prevent browning and place them in cold water. Cardoons can be braised, sautéed, baked, simmered into a soup, or dipped in batter and deep fried.
To prepare cardoons:
After being separated into stalks, they must be thoroughly rinsed and then trimmed of all thorns and leaves.
The indigestible stringy fibers are then cut off with a vegetable peeler and cut into 1-1?2″ -2″ pieces.
Before the chopped-up stalks are parboiled, which reduces bitterness, they are usually rubbed with lemon and set aside in acidulated water to prevent discoloration.
1/4 cup cardoons (grated)
1/4 cup cardoons (diced)
1/4 cup pecorino cheese (grated)
1/2 cup pecorino cheese (diced)
1/2 cup bread crumbs
1/2 bunch parsley (fresh, chopped)
4 anchovy fillets (rinsed, patted dry, thinly sliced)
salt and pepper
4 tablespoons extra virgin olive oil
1/2 lemon (juiced, garnish)
Crab season is now officially open! Boatloads of Dungeness crab are finding their way to Bay Area shores just in time for the holidays, and a mid-November tradition continues as the Dungeness crab season opens. Your local certified farmers’ market is a great source for finding this seasonal delight.
Think of a big plate of steamed crab with drawn butter and garlic, fat succulent crab cakes with a creamy aioli sauce, or a big bowl of steaming cioppino filled with crab and other fresh seafood. Hungry yet? Boats with thousands of crab pots are out as we speak, gathering fresh Dungeness crab to bring to your local farmers’ market. Traditionally, the season lasts from mid-November through April, with catches dropping off around February, but our seafood producers will bring you the freshest crab right off the boat.
The Dungeness crab takes its name from Dungeness Bay, east of Port Angeles on the northern tip of the Olympic Peninsula, in North-Western Washington State and most crab is found from Crescent City to areas off Eureka and Pt. Reyes. This year’s season has started off relatively well, with a slightly higher than average haul to begin with. Some say the haul will be on the low side, but the promise of a great haul next year can be seen in the number of smaller baby crabs this year. Crab hauls over the last few years have been relatively slim, but let’s hope this year continues to bring in our favorite crustacean.
Check with your farmers’ market manager to see when this delectable crustacean will appear at your market. It will be soon!
Crab & Angel Hair Pasta
14 ounces crab meat
2 tablespoons olive oil
1 teaspoon butter 8 ounces mushrooms (porcini or button)
1/4 cup red bell pepper
1/4 cup green bell pepper
1/4 cup onion
1/4 cup parsley
1 teaspoon garlic (minced)
1/2 teaspoon basil (dried)
1/2 teaspoon oregano (dried)
1 small jalapeno pepper (seeded, finely diced)
8 ounces angel hair pasta Parmesan cheese (grated)
Cook pasta according to package directions. Sauté mushrooms, peppers, parsley, garlic and onion in melted butter and olive oil; stir in herbs, jalapeño, and cream. Gently add crab meat and warm slightly.
Drain pasta. Serve over cooked pasta with freshly grated Parmesan cheese. Yum!
You’ll probably see mounds of a round yellow fruit with browning skin around the market right now. It’s the jujube! Also called a Chinese date when dried, this fruit is slightly sweet with the texture of an apple. It’s a great snack or can be used in baked goods or candied. Most growers dry this little fruit
It originated in China where they have been cultivated for more than 4,000 years and where there are over 400 cultivars. The plants traveled beyond Asia centuries ago and today are grown to some extent in Russia, northern Africa, southern Europe, the Middle East and the southwestern United States. Jujube seedlings, inferior to the Chinese cultivars, were introduced into Europe at the beginning of the Christian era and carried to the U. S. in 1837. It wasn’t until 1908 that improved Chinese selections were introduced by the USDA.
The fruit is a drupe, varying from round to elongate and from cherry-size to plum-size depending on cultivar. It has a thin, edible skin surrounding whitish flesh of sweet, agreeable flavor. The single hard stone contains two seeds. The immature fruit is green in color, but as it ripens it goes through a yellow-green stage with mahogany-colored spots appearing on the skin as the fruit ripens further. The fully mature fruit is entirely red. Shortly after becoming fully red, the fruit begins to soften and wrinkle. The fruit can be eaten after it becomes wrinkled, but most people prefer them during the interval between the yellow-green stage and the full red stage. At this stage the flesh is crisp and sweet, reminiscent of an apple.
Try this interesting little fruit in some of your stir-fry recipes, slice in salads, and in cakes for a lovely mild sweet taste. Most recipes that call for crisp apples or pears work well with jujubes.
1 cup sugar
1/2 cup butter
2 cups dried, minced jujube
1 cup water
Bring these to a boil then set aside to cool.
2 cups wheat flour
1 teaspoonful soda
1/2 teaspoonful salt
Sift these together then add to the above mixture. Bake at 325° F until toothpick comes out clean when inserted in the middle, about 20 to 25 minutes.
Leaves are turning bright colors. Bronze and gold chrysanthemums are lining front porches. And Thanksgiving tables will soon be groaning with turkey, fall fruits vegetables, and pumpkin pie.
Think about how many of your happy memories revolve around autumn’s bountiful fruits and vegetables—winter squash turned into warm, tasty soups and stews, elegant pears and grapes served with sharp artisan cheeses, persimmons made into cookies and breads, and pears and apples baked in pies and cobblers. The variety of California produce this time of year is hard to beat.
When preparing the Thanksgiving feast, remember to purchase your fresh fruits and vegetables, cheeses, breads, wine, and flowers at your local farmers’ market.They’ll have everything you need for an elegant and delicious feast.
And this time of year remember those who are less fortunate, especially during these continuing tough economic times. Not everyone can sit down to a table laden with all the Thanksgiving fixings. Hunger is prevalent in every community in the nation and at all seasons of the year. Please donate generously to your local food bank and give those in need a wonderful Thanksgiving.
Don’t forget to thank your local farmers and have a happy and bountiful Thanksgiving!
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