Rutherford Weekly

March 23, 2023

Rutherford Weekly - Shelby NC

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Thursday, March 23-March 29, 2023 828-248-1408 Rutherford Weekly - Page 11 Wildfl owers started blooming early this year after record-breaking warm temperatures in February. But a cold snap this month has had some people wondering what happens to fl owering plants when the temperatures drop below freezing overnight. Some native plants can weather the cold temperatures better than non-native species. Plants growing near the ground are helped in sudden cold snaps by being nearer the warm soil, which is protected from freezing by fallen leaves from last year. Species, location, and temperature level can all affect cold damage to plants. Generally, native plants growing in the habitat where they have been present for many generations have highest freeze resistance. Most of these plants will not respond as quickly to unusual warm periods in late winter by starting to grow early. Cultivated plants and exotic plants from warmer climates can start to bloom earlier, leaving them more vulnerable to freezing. Plants are damaged by cold when water in their cells freezes and forms ice crystals that pierce the cell membranes. Frozen cells are usually killed, and the plant can droop or die depending on how many cells are damaged. Some plants produce a natural antifreeze that controls or prevents ice crystal formation in the cells, so these plants can survive colder temperatures with less damage. Other plants can raise sugar levels in their cell sap or produce a red pigment (anthocyanin) that acts as antifreeze. All these adaptations can keep blooms alive even on chilly spring nights. It may have been an odd season so far temparature- wise, but hopefully our spring wildfl owers will be around for weeks to come. BRING YOUR VEHICLE BY FOR US TO LOOK AT! NO APPRAISAL FEE CHARGED! TOP DOLLAR PAID! YOUR VEHICLE VEHICLE We Want We Want to Buy to Buy ©communityfi rstmedia A U T O S A L E S 345 South Broadway, Forest City 828-245-8067 FAVORITE CITRUS CHERRY COBBLER Visit Cobbler: 4 cups cherries, pitted, juice reserved 1/2 cup Florida Orange Juice 1 1/2 cups sugar 1 tablespoon lemon juice 3 tablespoons cornstarch 2 tablespoons unsalted butter 2 cups Florida Orange segments, seeded 1/2 cup Florida Grapefruit segments, seeded Topping: 1 cup all-purpose flour 6 tablespoons light brown sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon 3 tablespoons unsalted butter 1 large egg, beaten 3 tablespoons milk Cobbler: In medium saucepan, combine cherries and reserved juice, orange juice, sugar, lemon juice and cornstarch. Bring to simmer, stirring constantly. Cook 1 minute and remove from heat. Add butter and stir until melted. Cool and add orange segments and grapefruit segments. Pour filling into baking dish or pie pan. Topping: Heat oven to 350 F. In food processor, combine flour, brown sugar, bak- ing powder and cinnamon. Add butter and pulse until butter is cut into small, pea-sized pieces. Remove flour mixture from food processor and place in mixing bowl. Add egg and milk; stir until just combined. Drop topping mixture by tablespoon over filling until almost covered. Bake until topping is browned and filling is bubbling and hot. Remove from oven and cool slightly before serving. BLENDED CRUNCHY MUSHROOM WRAPS Visit for more blended recipe ideas. 2 tablespoons olive oil 1/2 cup finely chopped yellow onion 8 ounces mushrooms, such as white button, crimini or portabella, finely chopped 1/2 pound lean ground beef 1 tablespoon taco seasoning 6 burrito-size flour tortillas (about 10 inches each) 1/3 cup nacho cheese sauce 6 tostada shells sour cream 6 mini soft taco-size flour tortillas (about 4 1/2 inches each) shredded lettuce diced tomatoes shredded Mexican cheese blend nonstick cooking spray In large skillet over medium-high heat, heat olive oil. Cook onions 1-2 minutes until translucent. Add mush- rooms and ground beef. Cook about 5 minutes, or until beef is no longer pink. Stir in taco seasoning. Cook 2-3 minutes. Set aside. Lay one large flour tortilla on flat surface. Spread 2 tablespoons mushroom-meat mixture on center of tortilla. Drizzle dollop of nacho cheese over mushroom- meat mixture. Top meat with one tostada shell then spread thin layer of sour cream over tostada shell. Top with shredded lettuce, diced tomatoes and shredded Mexican cheese then one small tortilla. Make sure not to overstuff so wrap doesn't break apart while cooking. Fold edges of large tortilla toward center until com- pletely covered. In hot skillet, generously spray with nonstick cooking spray. Carefully place wrap seam side down on skillet. Cook 2-3 minutes until golden brown. Flip and cook other side until golden brown. Repeat with remaining mushroom-meat mixture, tortillas and toppings. Cut wraps half and serve. OATMEAL PEANUT BUTTER BARS 2 cups creamy peanut butter 1 cup honey 3 cups old fashioned oats 1 teaspoon vanilla ¼ cup milk chocolate chips In a medium saucepan, mix peanut butter and honey over medium heat until melted, stirring constantly. Stir in the vanilla. Remove from heat and mix in oatmeal until well combined. Pour into well greased 8×8'' baking dish, make sure to smooth it out completely. Sprinkle milk chocolate chips on top. Place in refrigerator until firm, about one hour. Cut into squares. If you're unable to get your regular copy of Rutherford Weekly, view it online at Our Our Digital Edition Digital Edition is is FREE! FREE! To receive a copy of each week's publication via email, To receive a copy of each week's publication via email, click on click on "subscribe to our weekly digital edition" "subscribe to our weekly digital edition" It's That Simple! It's That Simple! Our Online Version Same As The Printed Copy! Don't Miss This Week's Don't Miss This Week's RUTHERFORD RUTHERFORD WEEKLY WEEKLY Sasquatch and Little Sasquatch seem to be traveling that lonesome fi eld toward a large tree off Cherry Mountain Street in Forest City early in the morning. They can be seen traveling toward Bostic every morning. Finding Sasquatch Article Provided By: Jean Gordon. Jan Cook Photo. What's Up Naturally Article Provided By: Chimney Rock at Chimney Rock State Park Little Sweet Betsy Trillium.

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