Nappanee Advance-News, Volume 133, Number 30, Nappanee, Elkhart County, 29 July 2010 — Page 4

Page A4

• Advance New* • Thursday, July 29, 2010

Blubaugh Bell Cnniihi joins ramny Eyecare locations Plymouth native and 2002 Plymouth High School graduate Kelsey Blubaugh Bell, 0.D., has joined the doctors of optometry at both Plymouth Family Eyecare and Nappanee Family Eyecare locations. A graduate of Indiana University, where she earned a doctorate of optometry, she received a BA. in Psychology there in 2006. She's a member of the American Optometric Association and the Indiana Optometric Association. Blubaugh Bell said she plans to be active within the Infant See program that provides free eye exams for children under the age of 1. She has a strong interest in the areas of pediatric optometry, binocular vision, and with die treatment and management of ocular disease. In 2009, the Indiana University School of Optometry Awards and Honors committee selected her to receive the Rogers Reading Endowed Award for recognition in the area of binocular vision. She was also on the dean's committee through the IU School of Optometry. She enjoys spending time with her husband, Bryan Bell, and her family. Her hobbies include horseback riding, running, water sports, and going on walks with her dog, Boyd.

rfIOXO rTOVtO^O Plymouth native Kelsey Blubaugh Bell, doctor of optometry, has joined the practices of Plymouth Family Eyecare and Nappanee Family Eyecare.

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Rick Kreps Jerry B ingle Maggie Nixon Anita Munson James Neil Costello Cindy Stockton Greg Hildebrand Angi Rodriguez Call 1-800-933-0356 Monday through Friday, 8 a m. to 5 p.m. All classifieds must be pre-paid Deadline: Monday at 11:30 a m. Cal Angi at 1-800-933-0356 lor rate information or to place an ad Deadline: Thursday at 5 p.m I I Deeddne: Wednesday at 5 pm m, Annual sUmcdpSon price (52 issues) is s2l kvette and $26 out-of-state. Tb renew or start a new stfoecription, or to solve deftrery problems, cat foe Circulation Departnent at 1-600-9330356. E-mail news items and photos to advanceOnpoc.net, or drop them off at the Bremen office. 126 E. Plymouth St. For possible story ideas, contact Anita Munson, coordinator, at the office at 574-546-2941 or cel, 574-209-0704. Onritae Friday at noon. Pubflsher reserves the right to reject edt or cancel any advertising at any time without RabWty. Publisher's liability for error is Imlfod to the amount paid tor advertising.

Community

Increasing plants with cutting techniques

Using seeds is just one way to grow plants. Once a plant has grown, new ones can be started by cutting a portion of the plant This will eventually produce a plant that lodes exactly like the original one and it will grow even faster than a plant that is grown from seed. Flowers and houseplants as well as trees and shrubs can be grown in this manner and with proper care, the cuttings can thrive as individual new plants. For most cuttings* a stem or leaf is used to grow new plants. If using a stem, be sure to keep the leaves and buds on the stem intact. This will mean that the plant would just have roots to grow.

Freezing vegetables die easiest form of food preservation

Stretching food dollars is made easier by eating vegetables you have grown or by purchasing ones that are locally grown. Healthy eating means eating more vegetables. Another great way to eat healthier and stretch your food dollars is to freeze vegetables. Freezing vegetables is also the simplest and least time-consuming way to preserve in abundance. Frozen vegetables are so convenient to use and are almost like having fresh. They are ready to serve on short notice because most of the pre-table preparation is done before freezing. Almost all vegetables can be frozen satisfactorily. The quality of frozen product, however, varies with the quality of the vegetables, stage of maturity, type of pre-freezing treatment, packaging and rate of freezing. When you have doubts about how well a vegetable will freeze, test-freeze three or four packages and sample the food after freezing. This test shows only the effect of the freezing process. To test the effect of storage, you would need to leave the packages frozen for a longer time. Try one week first, then one month of storage to see if the quality of the vegetable is acceptable to your family.

Bremen Castings bringing Jobs, gels lax abatement

Bremen Common Council approved a tax abatement for Bremen Castings' $2.8 million project during its July 12 meeting. The abatement is five years on personal property, apd 10 pn , real estate, by Indian a^tatute. The abatement is in conjunction with Bremen Castings' placement of new manufacturing equipment at its facilities in Bremen where some 37 jobs are

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Knowledge to go

EMchort County By Erika Soumare Asaajuw AND Nwuw. teouBCS Educ/wk ff a leaf is used, the plant will have the stem and roots to grow before becoming a whole plant and there are only some plants that can be grown with just the * Garden flower and houseplant steins can be cut anytime as long as the plant is in its active growth stage. Softwood cut-

AntoEMNMtoi Elkhart County By Mary Ann Ljenhart-Cross Extension Educator. Consumer Famly Scence Fresh, tender vegetables straight from the garden are best for freezing. Keep in mind that the fresher the vegetables, the better the frozen product. Rinsing is the first step in preparing vegetables for freezing. Thoroughly rinse vegetables in several changes of cold water. Lift them completely out of the water with each change of water so soil/grit can settle to the bottom of the pan and be discarded following each washing. Peel, trim and prepare the vegetables according to the directions for each specific vegetable. Unless vegetables are to be cut into uniformly-sized pieces, they should be sorted according to size. An important step in preparing most vegetables for freezing is blanching, which is heating. When a vegetable is picked, the enzymes responsible for the changes during growth and ripen-

projected to be added. The privately-held company is marking 71 years in Bremen this year. James E. Brown is CEO. James L. BrQwn is president; Fred Bachman, CFO, and Marylyn Brown, corporate secretary. The company recently leased the former TV Tune Popcorn facility nearby to accommodate expansion of its machine shop.

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tings, which are made on the soft new growth of woody plants can be done m May and through July. Semi-hardwood cuttings taken from matured wood from the current season can take place from mid-July to early foil. Hardwood cuttings on stems that grew the previous year are usually cut in winter or early spring and should take place while the plant is in the dormant stage. Making new plants from ones you already have can be a rewarding experience. For more information on creating new plants from cuttings, you can visit the web at www.hort.purdue.edu/ ext/Ho37.pdf.

ing continue to be active. This can lead to off flavors, discoloration and texture changes in the picked vegetables. Heating vegetables stops this enzyme activity. If a vegetable is not heated prior to freezing, enzyme activity will continue even at freezer temperature. Blanching mso kills microorganisms, brightens the color and helps retain nutritional value during freezing. Additionally, heating wilts or softens the vegetables and makes them easier to pack. , Heating or blanching times vary with the kind of vegetable and size of pieces. Timing is important. Underblanching can stimulate the activity of some enzymes and in some cases is worse than not blanching at all. It is also important to not over-blanch as this results in a loss of vitamins, minerals, flavor and color. An excellent publication on this subject from the Purdue University Extension Service is HE-134 - "Freezing Vegetables at Home." Contact your local Extension Office or send a stamped, self-addressed envelope to Elkhart County Extension Office, Freezing Vegetables, 17746-E CR 34, Goshen, IN 46528.

The fourth-generation business opened its machine shop 10 years ago, and has jumped from three to 30 workers there since that time. The valueadded processes now incorporated at Bremen Castings continues to enable it to be competitive. BCI has hired more than 35 workers since January and continues to look for good employees.

300 S. Nappanee St Nappanee, IN 46550 License *PLC 10000101 574-773-7012