Issue link: https://www.epageflip.net/i/16357
2A – Daily News – Thursday, September 16, 2010 Community people&events Hess-Foret wed Fresh from the garden By DIANE CLELAND It is almost time to say so long to summer and its overabundance of tomatoes, cucumbers, beans, and berries. Soon, it seems, these home- grown treasures will be only a savory memory. However, they do not have to be. You can dehydrate the summer’s surplus and fill the cupboard with your garden’s bounty for enjoyment from autumn right through winter. Dehydrating offers a host of ben- Courtesy photo On Aug. 7, 2010, at the Red Bluff Community Center, Kaylee Michele Hess and Adam Paul Foret gave their wedding vows in a double ring ceremony. Kaylee is the daughter of Ken and Debbie Hess of Red Bluff. Adam is the son of Billy Foret of Groves,Texas and Robin Schulz- Behrend-Foret of Austin Texas. Pat Davies oversaw the ceremony celebrated by more than 200 friends and family. Adam and Kaylee now live in Colorado Springs, Colo. where Adam is a staff sergeant in the USAF stationed at Schiever Air Force Base and Kaylee is a student. SECRET WITNESS 529-1268 A program of Tehama County Neighborhood Watch Program, Inc. Setting it straight There was an error on Page 2A of Tuesday’s edi- tion Marine Corps League Raffle caption. The win- ner was Bill Davidson. An item on page 2A of Tuesday’s edition misidentified one of the subjects in a photo. Pictured with the recipe for Drunken Meatballs were Irene Fuller, Charlene Priest, Laurel Sparrow, Gayle Kemp, Cathy Tobin, Paula Holden and Tanna Lewis. The Daily News regrets the error. –––––––– It is the policy of the Daily News to correct as quickly as possible all errors in fact that have been published in the newspaper. If you feel a factual error has been made in a news story, call the news department at 527-2153. Courtesy photo D NEWSAILY HOW TO REACH US RED BLUFF TEHAMACOUNTY THE VOICE OF TEHAMA COUNTY SINCE 1885 VOLUME 125, NUMBER 256 On the Web: www.redbluffdailynews.com MAIN OFFICE: Monday-Friday, 9 a.m. - 5 p.m. Main Phone (530) 527-2151 Outside area 800-479-6397 545 Diamond Ave. Red Bluff, CA 96080 ______________________ Fax: (530) 527-5774 ______________________ Mail: Red Bluff Daily News P.O. Box 220 Red Bluff, CA 96080 CUSTOMER SERVICE: Subscription & delivery Monday-Friday, 8 a.m. - 5 p.m. (530) 527-2151 Ext. 125 subscription rates (All prices include all applicable taxes) Monday through Saturday $9.59 four weeks Rural Rate $10.69 four weeks Business & professional rate $2.21 four weeks, Monday-Friday By mail: In Tehama County $12.29 four weeks All others $16.23 four weeks (USPS 458-200) Published Monday through Saturday except Sunday, by California Newspaper Partnership. Home delivery NEWS News Tip Hotline: 527-2153 FAX: (530) 527-9251 E-mail: clerk@redbluffdailynews.com Daytime: Sports: Obituaries: Tours: (530) 527-2151 Ext. 109 Ext. 103 Ext. 112 After hours:(530) 527-2153 ______________________ ADVERTISING Monday-Friday, 9 a.m. - 5 p.m. Display: 527-2151 Ext. 122 Classified: 527-2151 Ext. 103 Online (530) 527-2151 Ext. 133 FAX: (530) 527-5774 E-mail: advertise@redbluffdailynews.com SPECIAL PAGES ON THE FOLLOWING DAYS Mondays: Kids Corner Tuesdays: Employment Wednesdays: Business Thursdays: Entertainment Fridays: Select TV Saturdays: Farm, Religion Publisher & Advertising Director: Greg Stevens gstevens@redbluffdailynews.com Editor: Chip Thompson editor@redbluffdailynews.com Sports Editor: Rich Greene sports@redbluffdailynews.com Circulation Manager: Kathy Hogan khogan@redbluffdailynews.com Production Manager: Sandy Valdivia sandy@redbluffdailynews.com POSTMASTER SEND ADDRESS CHANGES TO: PO BOX 220, RED BLUFF CA 96080 newspaper of general circulation, County of Tehama, Superior Court Decree 9670, May 25, 1955 © 2010 Daily News Postage Paid Periodicals The Red Bluff Daily News is an adjudicated daily 90 years ago... Who Will Volunteer? The Chamber of Commerce needs one more car to take some good road boost- ers to Susanville on Sept. 18 for the big get-together meeting of the cities of Susanville, Westwood, Reno Red Bluff and Corning ... Give your name to R.M. Norveil, C.L. Strong, G.G. Stice or to the secretary of the Chamber of Commerce. – Daily News, Sept. 16, 1920 Recovery Happens Flournoy SERRF holds “Potato Fun Friday.” Students learned how and where potatoes grow, in addition to estimating, measuring, graphing and interpreting data. Fun was had by all for relay races and hot potato games. Students finished off their event by enjoying baked potatoes with all the fixings. Front row: Makayla Murphy, Clara Delong, Haylee Noyes; Back row: Hailey Murphy, Lourdes Knowles, Lilian Felt, Emily Barrett, Thalia Souza, Vonna Hoagland,Truman Felt, and Tate Knorr. COMMUNITY CLIPS AAUW 11 a.m. to 1:30 p.m. Sat- urday, Sept. 18, at Red Bluff River Park. The eighth annual Recovery Happens cele- bration will take place A Clean, Reliable, Trustworthy, Chimney Company... Possible? ”Their tarps are always clean and my home is always clean afterward. What I like best is their reliability and quality.” “I can trust them!” Dr. Evan Reasor Flue Season 527 3331 THE Chimney Professionals Sponsored by the Tehama County Drug and Alcohol Advisory Board, the day is a fam- ily event that is free to the public and includes a barbecue lunch, live music, speakers, kids activities and booths. This event is made possible by the generous contributions from the community at large. For information, call Patrice Tamp or Karen Weldon at 527-7893 x 3403 or Sharon Bailey at 529-1500. potluck The Red Bluff-Tehama county branch of AAUW (American Association of University Women) will share a potluck dinner at 6:30 p.m. Friday, Sept. 17, at the Valley Oak Racquet Club, 415 Kaer Ave. Lisa Hansen, owner of Express Employment Pro- fessionals, will discuss future prospects of educa- tion needs for success. Sams trip The Tri-County Sams Chapter of the Good Sam Club held its August Cam- pout at the Mt. Lassen/Shin- gletown KOA Camp- ground, with four member rigs and one guest rig in attendance. Bob and Pearl Divine of Red Bluff were guests for the weekend and will be voted on for membership at the September campout. The Campground hosts pro- 645 Main St., Red Bluff • 529-2482 Monday Morning, 8am-noon Wednesday Evenings, 5-9pm Join us for neighborhood Bring your jars & ingredients. CANNING & PRESERVING www.californiakitchencompany.com $1 We’ll help you and provide equipment. a jar vided an outside movie and popcorn at dusk Friday night for the entire camp- ground. Saturday afternoon they provided an ice cream sundae for anyone interest- ed. We held our regular potluck on Saturday night, with the chapter providing barbecued chicken. Trail- bosses were Vic and Dar- lene Dickison, who decorat- ed the tables with yellow tablecloths and napkins, yellow and blue small pails of flowers, blue plates with lit candles and blue boxes of different candies. September 17-19, our campout will be held at the Red Bluff RV Park, with Bonnie and Jack Love as trailbosses. Anyone owning a self- contained RV that would like to go on monthly cam- pouts with a great group of people is encouraged to call Wagonmaster Vic Dickison at 824-3081 or President Richard Sol at 385-1344. We would really like to hear from interested RVers. Bring in this ad to receive $10 OFF* any *Regular Price. Must present ad at time of purchase Crossroads Feed & Ranch Supply 595 Antelope Blvd. Red Bluff, CA 95080 530-529-6400 Shopcrossroads.net efits. It is considerably cheaper than buying dried fruits and vegetables in the store. In addition, dehydrated produce, which lasts for months, takes less storage space than canned or frozen food. Best of all, it keeps most of its flavor and nutritional value. The finished product is only as good as the original food, so start with the freshest produce available. Wash it thoroughly and cut away bruised or damaged portions. For quicker dehydration, peel the pro- duce. Unpeeled, it can take up to twice as long to dry. Cut the pro- duce into thin slices, generally about 1/8 to 1/4 inches thick. The next step depends on the type of produce you are drying. Some fruits, such as apples, pears, bananas, and peaches, need to be treated to prevent discoloration. After slicing, immediately soak in a bowl of lemon, pineapple, or orange juice for five minutes. Or, soak them in a mixture of one-quart water and one-teaspoon ascorbic acid, an antioxidant used in can- ning. Fruits with a natural protective wax coating, such as grapes, blue- berries, and cranberries, should be dipped into boiling water for a cou- ple of minutes before dehydrating to crack their coating and facilitate evaporation. Most vegetables need to be steamed or blanched for a short time before drying to seal in their flavor and nutrients. Spread slices evenly in a single layer on the tray, leaving a little space between them to promote air circulation. Fruits are typically dried at 115 degrees F and vegeta- bles at 120 degrees F. Drying times depend on the type of produce, thickness of the slices, and moisture content of the food, air temperature, and humidity level. Experiment and note the drying times that work best for you. Once your produce is completely dehydrated, package it immediately so it does not reabsorb moisture. Store the food in airtight, moisture proof containers such as glass jars with tight-fitting lids or freezer bags (regular plastic storage bags do not provide adequate protec- tion). It is best to package food in serving-size quantities because it loses freshness each time the pack- age is opened. To track the freshness of your dried produce, it is a good idea to label storage containers with the name of the food and the date it was dried. Then place the containers in a cool, dry, dark place. If moisture beads appear inside the containers, return the food to the dehydrator immediately or the produce will spoil. If stored properly, fruits will keep for up to a year and vegetables about six months, extending your har- vest through the long, cold days of winter. Red Bluff Garden Club is affiliated with Cascade District Garden Clubs; California Garden Clubs, Inc. Pacific Region Garden Clubs; and National Garden Clubs. Flournoy SERRF holds ‘tater time