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NEWS
By JOE CROCETTA/staff photographer | March 19, 2009
Lillian Rose Leckron, 4, gets a few gardening tips from her mother, Lori Leckron, as the two were planting lettuce, onions and radishes Wednesday afternoon at their State Line, Pa., home.
NEWS
January 27, 1998
Washington County Week of Feb. 2-Feb. 6 Elementary Monday -  Hamburger, potato rounds, golden corn, apple juice, and milk. Tuesday - Chicken patty, whipped potatoes with gravy, peas, chilled peaches, and milk. Wednesday - Spaghetti, orange smiles, creamy lettuce, school made roll, and milk. Thursday - Ham submarine with lettuce and tomato, noodle soup with crackers, celery and carrot sticks with dip, fresh banana, fudgy brownie, and milk.
NEWS
March 8, 1999
March 10 - March 16 The Washington County Commission on Aging offers noon lunches to anyone over 60 years old at seven locations - Hancock, Smithsburg, Keedysville, Williamsport and three in Hagerstown. A two-day reservation notice is required and a donation is asked per meal. For information, call 301-790-0275. Weekly menu Wednesday - Chili con carne, rice, creamy lettuce, corn muffin, fruit cocktail, and milk. Thursday - Corn noodle soup, ham sub with lettuce, tomato and onion, banana, and milk.
NEWS
March 30, 2009
April 1 to April 7 The Washington County Commission on Aging offers noon lunches to anyone 60 years and older at seven locations - Hancock, Smithsburg, Keedysville, Williamsport and three in Hagerstown. A two-day reservation notice is required and a donation is asked per meal. For information, call 301-790-0275. Weekly menu o Wednesday - Stuffed peppers, succotash, cooked carrots, pears, bread and milk. o Thursday - Vegetable noodle soup with crackers, turkey sub with lettuce, tomatoes and onion, pepper slaw, banana and milk.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | July 10, 2012
Editor's note: This is part of an occasional series on children eating vegetables. The series explores ways to highlight a vegetable's flavor and appearance as a way to work around the resistance some picky eaters have to trying unfamiliar vegetables. I am OK with radishes. Really, I am. They have a peppery bite, a bright color and a pleasant crunch. But I've never really taken them seriously on their own. They always seemed like a side show - a garnish - to a salad or some other important dish.
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LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | July 10, 2012
Editor's note: This is part of an occasional series on children eating vegetables. The series explores ways to highlight a vegetable's flavor and appearance as a way to work around the resistance some picky eaters have to trying unfamiliar vegetables. I am OK with radishes. Really, I am. They have a peppery bite, a bright color and a pleasant crunch. But I've never really taken them seriously on their own. They always seemed like a side show - a garnish - to a salad or some other important dish.
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NEWS
Scott Anderson | Culinary Passion | April 1, 2012
I love fresh fish, and I also love the creaminess of a freshly cut avocado. So to blend those two ingredients together I am going to present a fish burrito that can be served in either a flour tortilla or red lettuce leaf. I like to serve them with a side of fresh pico de gallo and my favorite hot sauce - either Cholula brand or Sriracha brand; both have a wonderful bite and flavor profile and bring out the texture of the avocado.  Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
NEWS
By SCOTT C. ANDERSON / Special to The Herald-Mail | May 29, 2010
Maj. Gen. John Buford was a hard-charging man who didn't like to sit back and watch the battle. He fought intelligently at the Battle of Gettysburg on the ground of his choosing. He battled tactics and troop deployment that gave Union forces under Maj. Gen. John Fulton Reynolds time to come up and place a Union foothold outside Gettysburg, Pa. Had Buford not chosen the "high ground," the Battle of Gettysburg might have had a different outcome. In honoring this man, I came up with a straight forward sandwich using some of the freshest Wisconsin mozzarella I've tasted.
NEWS
By LYNNE CHAR BENNETT/San Francisco Chronicle | May 22, 2010
Other than salt and pepper, garlic and onions are the two ingredients that bridge almost all cuisines. Both members of the allium family, they contain volatile sulfurous compounds that contribute aromas as well as flavors to food. Chives, another family member, have a milder, more delicate onion flavor, and garlic chives (also called Chinese chives or Chinese leeks) combine the characteristic aroma and flavor of garlic with the subtlety of chives. Asian markets and some well-stocked supermarkets carry green garlic chives (there is also a pale yellow variety)
NEWS
May 7, 2010
WASHINGTON (AP) -- Federal investigators are looking at a farm in Yuma, Ariz., as a possible source of a widespread E. coli outbreak in romaine lettuce, according to the distributor. Freshway Foods of Sidney, Ohio, said Thursday it recalled lettuce sold in 23 states and the District of Columbia because of a possible link to an E. coli outbreak that has sickened at least 19 people -- three with life-threatening illness. College students at the University of Michigan in Ann Arbor, Ohio State in Columbus and Daemen College in Amherst, N.Y., are among those affected by the outbreak, according to health departments in those states.
NEWS
May 5, 2010
My mother taught me how to make this side dish, and her grandmother taught her. For us, it's the simplest form of connection from one generation to the next. The funny thing is that I think each of us adds more sugar than the previous generation. I also find that many people who normally don't like greens will like this dish because of the sweet undertone to the marinade. -- Gaela Shoop of Halfway Sweet greens 1 to 2 eggs 4 to 8 tablespoons white vinegar 4 to 8 tablespoons sugar 1/2 to 1 cup milk 1 /2 to 1 stick butter 3 cups torn lettuce 3 cups torn spinach (see cook's note)
NEWS
By LYNN LITTLE / Special to The Herald-Mail | September 9, 2009
Lettuce, spinach and other salad greens are an important part of a healthful diet. Iceberg lettuce has long been the primary choice for salad greens. However it would be more nutritious to include other green leafy vegetables in your salads. Today there are many varieties of greens to choose from, whether you're in the produce section or attempting to decipher salad options on a restaurant menu. The multitude of salad greens available offer a range of color, texture and flavors.
NEWS
April 27, 2009
April 29 to May 5 The Washington County Commission on Aging offers noon lunches to anyone 60 years and older at seven locations - Hancock, Smithsburg, Keedysville, Williamsport and three in Hagerstown. A two-day reservation notice is required and a donation is asked per meal. For information, call 301-790-0275. Weekly menu Wednesday - Spaghetti with meatballs, garden salad with garbanzo beans, Texas toast, peaches and milk. Thursday - Bean soup with rivals and crackers, tuna salad sandwich, coleslaw, banana and milk.
NEWS
By LYNN LITTLE / Special to The Herald-Mail | April 8, 2009
Salads offer a low-fat, low-calorie meal for those looking for a lighter lunch or dinner. Salad bars are readily available and are usually fairly inexpensive. However, a salad can become a fat-laden, calorie-heavy choice if you aren't careful about the ingredients you include in your salad. o Start with dark greens. Choose darker green lettuce, such as romaine or spinach, if it's available. The darker the color, the more nutrients lettuce has, generally. If you don't like the taste of darker lettuce, you can mix dark greens with iceberg lettuce.
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