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Show 4 Vemal ExptBM fridoy, August 22, 1986 , - v r S' - .. i .... : i If li Raw & sHor-friedl foestt,say taste buds of veggBe famis By Merle Young Express Feature Editor The battle of the cook until tender '. bunch and the raw verses the stir-'. stir-'. fried vegetable fans always reaches ; its peak at the high production time ; of the family vegetable gardens. 1 T"l . J f , U 1 , me ueiius ui vegeiauie eaieia ' have taken on some sophistication as ; salad bars sprouted (pardon the pun) up all over the nation. First they appeared ap-peared in the best restaurants and were an overwneiming success. As everyone knows, once something is a success it is imitated in a hundred different ways. Thus the fast-food restaurants began their frantic salad bar installations. A booth or two was removed and a series of ice filled bins were stacked with all sorts of fresh fruit and vegetables on a bar in their place. Later the choice of things to pile on the salads became more and more plentiful. You can literally get everything from soup to nuts from a salad bar and they warm the bowls ' and cool the plates! Balancing a plate with strategical ly piacea raaisnes, onves, suniiower seeds, celery, green pepper, cherry tomatoes, and a myriad of other delights is a challenge for the most fleet of foot and handy of hand. ..U iU 11 1 1. . t dii.il me pcupic as uiey go uaui iu their tables and look around to see what others have piled on their salad plates. This is a whole new kind of activity. ac-tivity. Soon psychologists will be analyzing people by what they choose at the salad bar. Can't you just hear them stating, "She is definitely a psychotic liar because her salad is confusing, not honest. Look at the way her pineapple is hidden under the pasta." The salad bars brought with them a new kind of revolution in fresh vegetable eating. Think back to your First Annual Un-Run Muscular Distrophy Association 5 p.m. Independence Park (By Pool) Golding Family Benefit Concert Youth and Community Volunteers 8 p.m. Vernal Middle School Senior Class Hash Uintah High Senior Class 6 p.m. New High School Vernal City SECRET WITNESS Program 789-8888 ---COUPON j FREE 2 Days of Pre-School Thursday & Friday. Aug. 27 and 28 3 to 5 year olds Call now and reserve your child 77 jjj .! ' ) '.; ' i j i t childhood to the times you flatly refused to eat broccoli and cauliflower not only because of the way it smelled while cooking, but the taste was more than an un-calloused taste bud could stand. Dito for cabbage cab-bage and spinach. Kids now eat the stuff up like crazy when they can choose it raw from a salad bar. Watch them sometime as they dip their "veggies" into their choice of salad dressing; sheer enjoyment. Raw vegetables are turning up more and more on tables at home, too. Squash and green beans that were always cooked to a soggy mass in the past are now being eaten raw. You may ask, is all this rawness good for me? The answer is an unqualified, un-qualified, certainly. Can you recall the stringbeans cooking for at least a half hour or more until "tender" and then the water they were cooked in being dumped down the drain along with the vitamins? No more. Now people are learning to chew again and are developing a taste for fresh or barely cooked vegetables like never before. Stir frying fry-ing or cooking in a wok has also attracted at-tracted new interest. It seems the Chinese were right after all. Their vegetables were never cooked to sog and we liked eating in their restaurants but didn't know why. Try putting a little olive oil (absolutely (ab-solutely unsaturated) into a wok or a good skillet and add a pile of freshly sliced vegetables. Stir the mixture with a wooden spoon or spatula for about seven minutes total. You will want to adjust the time according to the crispness you want. Also, put things that are the hardest like carrots car-rots in the skillet first so they get the Registration Young Mother's Program 9a.m-12p.m. 1-3 p.m. Adult Education Bldg. Jensen Reunion Past and Present Jensen Residents 3 p.m. Jensen LDS Chapel Trap Shoot Varsity Scouts Vernal Rod and Gun Club a place for 2 fun days of prcschool absolutely FREE! Young Achievers Pre-School Jane and Blaine Pierce 789-4975 most cooking time. There is no limit to what you can cook in your stir-fry pot. Some people like to add a little diced shrimp or chicken and maybe a hunk of beef or pork to their veggies. In any case, the vitamins and other good things in vegetables that make you strong and healthy are left in them when cooked this way. For everyone but people like Libras who agonize over every little decision, the choices of a salad bar and how they want their vegetables are like a breath of fresh air in the world of food. Where else can you stand in one spot and see a hundred kinds of vegetables, whole, chopped, curled, and sliced; fruit in the same conditions; condi-tions; potato, pasta, fruit and frozen pea and multi-bean salads; crackers, rolls, muffins, fried okra, and bread sticks; 13 different bowls of salad dressing and cruets of vinegar and oil; little crocks filled with crumbs, nuts, seeds, cheese, whole and course ground pepper, bacon bits; three kinds of soups with dippers and drips down the side; and more, but at the salad bar? Take a look at your next picnic or barbecue and see how many of the same things have integrated into the outdoor fare. Where raw or partially cooked vegetables used to be the exception, ex-ception, now they are the rule. With the culture changing rapidly toward this fresh vegetable trend it will soon no longer be necessary to offer an apology when your cherry tomato squirts the guy sitting next to you nor to blush with embarrassment when the radish you are trying to stab is launched by your fork into someone's peaches smothered with tapioca sauce. Until then we must step aside while the vegetable dip experts produce pro-duce a non-drip product and the etiquette eti-quette folks find a way we can gracefully eat with our fingers. Registration brings kids to school Students from kindergarten to junior high school age and-or their parents hurried in and out of schools in the Uintah School District this week to fill out papers and pay fees for the upcoming school year. School will start the day after the three-day Labor Day weekend, Sept. 2, which is a new schedule for the district. This means the last day of school won't be on Memorial Day weekend, but will fall on June 5 of 1987. A look into the classrooms revealed new posters, instructions already written on the blackboards, everything shiney and clean, and many teachers bending over books at their desks in the front of the room. Adjustments and moving has been the fare for a number of the district people as they have been shuffled into in-to different buildings, new buildings, different classrooms and some, into a different position. The high school students will began their year in a fantastic new school and with new stricter controls on their activity. For example, a closed campus and a new drug use policy has been accepted by the school district this year. The old high school has been remodeled to greet the Junior high students and the middle school kids will finally have a campus all to themselves with no double session to plague their parents. Little has been done to affect elementary school children except some Improvements on their school buildings and playgrounds. They may see some new faces In the classrooms, however. The district had more than 22 staff changes for 13H6 B? st last count. Parents at the registration desks seemed to be taking alt of this in stride as they fillrd out thrir papers for school records, bus routes, lun' I ff i J t&ktmi& PI a.. a FRESH VEGETABLES are the objects of new found popularity since the salad bar has come 1 w I jr. r I V a MRS. JOE BOREN oversees the papers being Elementary. Parents and PTA volunteers mann-filled mann-filled out by her twins as they register at Ashley ed the tables in the halls (or registration days. ches, PTA and flouride for the kid's teeth. Things may be a little different for the bigger kids as they register next week at Uintah High School. Finding classes and making sure they get there in the alloted five minute break? will be a sure bet to improve the track team talent by the end of the first semester. Young mothers' registration set The Young Molhers' Program will be registering students on Thursday and Friday. Aug. 28 and 29. Itogmlra-tion Itogmlra-tion times ill be from 9 mvi2.oo and l:00-3:(W at the Adult Education Building at in77 North 2500 West. IVminjic Hantrrg is the coordinator of the program .Other leac brrs fcill include in-clude Jan Blair, Trisha lUair, Tom Murray end Lynda Giee. The following clashes will be offered: of-fered: child development, parrnting. sewing, home arts, interior ditm, ex enife. enuli-h. American history, irme, math, health and tort-pi!rr literature. til Jr. t V " I ' " ' k r THIS SCtfJE wai typical of many in the district schools where parents and ifudenls gathered to regs!er for the 198G87 ithool year. into being. These are a few of the favorites harvested from local gardens. r . t t . ... f ,.I |