Nappanee Advance-News, Volume 133, Number 13, Nappanee, Elkhart County, 27 March 2014 — Page 4

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1 Advance News • Thursday, March 27, 2014

Easter reminds us of God’s love

This week’s Pastor Corner By Pastor Jim Davidson Nappanee United Methodist Church Easter is just a few wggks away. I think we all look forward to Easter. It is so much fun. There will be Easter baskets on Easter morning filled with eggs and candy and presents. I remember having Easter egg hunts as a kid, and having them for my own children as well. Some people will have the Easter Bunny come for a visit, or go visit him somewhere. Some people will celebrate Easter as the return of spring (and hopefully the piles of snow will be gone by then!) Of course, Easter is really about something else. Easter is the key event in the Christian tradition. Easter celebrates the resurrection of Jesus Christ and the triumph of the love of God. Among Christians, there is a very real temptation to focus on the crucifixion of Jesus as the key event. It was at the crucifixion that we see the extent to

Pasture improvement steps for March

March is often thought of as a transition time between winter's icy blast and spring's warm breezes and showers. Soils are often too wet in March to do much tillage, but the itch remains to get out there and do something. If you have land in pasture, there are a few steps you can do now to improve it. Frost seeding, or spreading seed on a pasture in late winter or early spring, is one of those ideas. The freezing and thawing action over the next few weeks helps move the seed into good contact with the soil. One of the basic requirements of frost seeding is some exposed soil. If there is too much cover, the seeds will get hung up on the grass, and never make it to the surface. Overgrazing or a light disking can help. The idea is to break up the sod enough to see some soil. As mushy as the soils can be no\A itt6 important not to compact the soils wheridbing the disking. Many farmers prefer to 3o this light tillage in the fall. Red clover is the most used frost seeding species in our area. Generally, most people use six to eight pounds of the seed per acre. Red clover can tolerate a wide range of fertility and pH conditions and tolerates drought well. It has a reputation of being a short-lived perennial in pastures, but some of the new varieties can last more than three years. Some people combine birdsfoot trefoil with red clover, at a rate of four to six pounds per acre. It has a reputation for being harder to establish, often not showing up for until the second season after seeding. However, this is often about the time the red clover begins to go into decline, and once established, it fills in well. Both of these plants are legumes, which

Continuous Publication Since 1879 Advance News f om Unniuwinn # lIL-J. fri m n serving Nappanee & wacorusa Publlshid Wsekly • (USPS 370-960) Periodical postage paid in Nappanee, IN 46550 POSTMASTER: Please send address corrections to P.O. Box 220, Plymouth, IN 46563 Managing Editor Lois Tomazewski EdttOP Dani Molnar Sports Editor James Neil Costello Marketing Manager Cindy Stockton PradUCOBH/IT Manager Greg Hildebrand Advertising Salas Angi Rodriguez Ciradatlsn Manager Mike Siroky i Classified Ms ?* through Friday, 8 a.m. to 5 p.m. All classifieds must be pre-paid. Deadline: Monday at 11:30 a.m. i Advertising Call Angi Rodriguez at 1-800-933-0356 for rate information or to place an ad. Deadline: Thursday at 5 p.m. Lsgal Notices Deadline: Wednesday at 5 p.m. (Week prior) SuhtCPlnYiflllt Annual subscription price (52 issues) OUllsU p *is $26 in-state and s3l out-of-state. To renew or start a new subscription, * or to solve delivery problems, call the Circulation Department at 1 -800-933-0356. Email news items and photos to advanceObnin.net, or drop them off at the Bremen office, 126 E. Plymouth St. For possible story ideas, contact Dani Molnar, editor, at the office at 574-546-2941 or ceil, 574-209-0704. Deadline: Friday at noon. Publisher reserves the right to reject, edit or cancel any advertising at any time without liability. Publisher’s liability for error is limited to the amount paid for advertising.

which we human beings reject God, going as far as killing him on a cross. However, the crucifixion was not the end. With Easter and the resurrection, we see the depth and strength of the love of God. We see how, even though we completely reject God, his love for us is so strong that nothing (not even death) can keep the love of God from us. I find great comfort in this knowledge. I find great comfort in knowing that no matter what, God is going to love us. I find great reassurance in knowing that no matter where we go or what we do, the love of God will still be present. Does that mean that we can go and as we please? No, in response to the love of God, we are called to a better way. However, even when we do find ourselves in the midst of troubles of our own making, God still loves us and calls us to a new beginning and a better way. This is why I so enjoy Easter every year. It is this affirmation of the love of God for each of us. Yes, the Easter egg hunts and the Easter baskets and the candy and the presents are great. But it is the strength and depth of the love of God which truly makes the difference and which is the real cause for celebration.

Extension Tips By Jeffßurbrink

mean they can fix nitrogen from the air in the soil when the proper bacteria are present. If you have not planted these legumes in the field for several years, it is wise to inoculate the seed to be sure they get off to a good start. One type of clover, alsike, is commonly found in pasture improvement mixtures, but may not be a good choice for some producers. Alsike clover can increase sensitivity to sunlight when it is grazed wet wlpqh is particularly a problem in wfufe skinned cattle and horses. We have had several reports of alsike poisoning over the past three or four years. Animals poisoned following ingestion of dew-dampened alsike clover usually refuse to eat. They may drool, and their tongues and lips may become swollen. In cattle and horses with photosensitization, the white skin typically becomes swollen, and it may slough leaving unsightly scars. In sheep, the eyelids, ears, nose, and mouth swell, giving rise to the name bighead; these

parts may at first ooze serum and - later scabs | may form. Intense itching may develop.

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Opinion

I thoroughly enjoy eating eggs and I like them just about every way that you can prepare them. I am sure I enjoy eggs for at least two reasons. Even though part of childhood I lived in a subdivision we always had eggs from my grandparent's farm. We all preferred the eggs from the farm where the chickens were, what we all now call 'free range'. The flavor and color was the best. The second reason I like eggs is because of the variety of ways that my parents preE 1 them. Be it poached, with com beef fried in a sandwich, scrabbled in an omelet or even pickled, they were delicious. When it comes to cooking eggs, I like the weekends as this is when I plan to cook them. Since I like eggs from free range hens very rarely do I eat eggs in a restaurant, they just don't have the same flavor. I am so pleased that science has gotten it right and we now know how good eggs are for all of us. So 1 ask you, "When is the last time you enjoyed an egg?" Yes egg prices have increased but they are still a bargain and packed with nutrition. One whole egg is 50 grams and there are 75 calories. Eggs are a source of protein, cholesterol, sodium, protein, and many vitamins and minerals. An egg white is largely water and protein, but contains most of the egg's riboflavin and magnesium. The egg yolk contains all the fat and cholesterol, but also 44 percent of the egg's protein and the majority of the egg's vitamins and minerals. Unless your doctor has advised you to do so, think twice about throwing out the nutritious yolk. A question I am often asked is, "What do egg carton dates mean?" The United States Department of Agriculture (USDA) requires that any egg carton date be no more than 30 days after the eggs were packed. However, as long as the 30 day limit is observed, states may set other rules, and in some cases, even individual retail stores may set their own standards. To leam exactly now many days a "sell-by" or "expiration" date allows after packing, it's best to ask your retailer. You may though be able to tell how old your eggs are by checking a three number code on the small side of the carton. It's a Julian date, with 001 representing Jan. 1 and 365 standing for Dec. 31. This is the day the

Resale, cont. from front page

Elkhart, and the Women's Shelter/Babe Store of Elkhart. The remaining five percent is utilized by the Resale's volunteer committee to help offset the costs of publicity, advertising, and scores of volunteers who sign up to help organize, coordinate, ancfiSunch the Resale do not accept any monetary compensation for their time and efforts, but the rewards that they do receive are more profound than paychecks. Because the Resale has always focused on helping members of the surrounding communities, many local businesses have come forward to offer help, either by donations of financial assistance or with merchandise or services. Those donations, in turn, are given to families who have been financially and emotionally

The amazing egg

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The Granite Shop

eggs were packed. Eggs will keep in your refrigerator at least four to five weeks after this date. If you can't find a Julian date, using eggs within about three or so weeks of purchase allows for the possibility that your eggs may have been temporarily stored by the retailer before you bought them. Another question I am often asked is, "How can I tell if my eggs are fresh and safe to use?" The best way to judge freshness is to use the Julian date. But, the major difference in older eggs relate merely to appearance. As an egg ages, it takes in air and loses moisture and carbon dioxide. This causes the white to thin out and spread, the yolk to flatten and the yolk membrane, making it more likely the yolk may break. Older eggs may spread more in the pan when fried and more wisps or "angel hairs" in the water maybe visible when they are poached. It's actually beneficial, though, to use slightly older eggs - refrigerated for a week to 10 days - for hard cooking. As the egg takes in air, the air cell between the shell and the shell membrane grows, making it easier to peel. Contrary to popular belief egg safety is not strongly related to age. With modem candling and quality control methods, "rob ten" eggs are a thing of the past. In today's frost-free refrigerators, eggs are more likely to dry up than to "spoil". As for salmonella, unless your eggs become cross-contami-nated by other foods in your refrigerator, refrigeration will not affect whether or not any bacteria are present. If they are, they will not grow under refrigeration, but may at room temperature. That's one reason eggs should always be refrigerated. Another is that refrigeration slows the aging process! In one day at room temperature, an egg can age as much as it would in a week in the refrigerator! So enjoy some eggs for breakfast lunch or dinner, they are good for you!

economic environment. "It is so exciting to see how local businesses are willing to step up and donate to the Resale so that we can, in turn, help someone in need," said Partnership Coordinator Angie Mattem. "There is always almost desperate need for families to b£ blessed through the Resale, and reaching out to hurting families is the primary goal of the Resale. Being able to share this blessing to the community with the help of our business sponsors truly inspires us all." For more information on the spring Children's Resale, contact Seller Coordinator Sarah Freitas at 574-862-1628, Twin Boutique Coordinator Paula Steiner at 574-862-1710, or Volunteer Coordinator Cheryl Lint at (574) 612-6175. There is also a website at www.freewebs.com/wakarusaresale, as well as two Facebook pages, "High Quality Children's Resale" and "Wakarusa Children's Resale."

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Food and Nutrition By Mary Ann Uenhart Cross