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November 7, 2013     Tri-County News
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November 7, 2013
 

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:::: ............ www.tricountynews.mn Fall leaf dean-up Beth Berlin U of M Extension Our landscapes have taken a new look, one of beautiful color to one of bare trees and lawns cov- ered in leaves. This is the time to do our fall chores and clean-up those leaves from our lawns. Leaf cover can cause turf grass dam- age by smothering the grass, and creating an environment more susceptible to "snow mold". The fungi that cause snow mold thrive in moist, cool environments, and therefore fall is the time to remove the leaves from our lawns to help prevent snow mold in the spring. The leaves can be utilized in several ways, one is composting. Leaves can be added to a compost pile with other lawn clippings, non-woody plant trimmings, yard waste, etc. Shredding leaves is not required, but will speed up the process of decomposi- tion. Compost piles composed of only leaves will require an extra source of nitrogen, such as com- mercial fertilizer, or materials high in nitrogen to assist with the decomposition. Another way to dispose of your leaves is to use them as mulch for your perennials and bulbs. Snow is a fantastic insulator for your plants, but putting a layer of leaves, whole or shredded, on top of the perennials or bulbs will insulate them in case there isn't a sufficient layer of snow this winter. The best time to begin put- ting down protective mulch is when the ground starts to freeze. In order for mulch lay- ers on your perennials or bulbs to be effective, it should be five or six inches thick. In addition to whole or shredded leaves, par- tially decomposed compost, hay, straw, ground cornstalks, pine needles, and evergreen boughs can also be used. Remove the mulch as it thaws in early spring, but after the chance of a late frost, to avoid crown rot and other fun- gus problems. Mulch not only protects the plants and bulbs from the; extreme cold temperatures, i also minimizes the fluctuation of temperature which could pre- maturely cause the plant or bulb to come out of dormancy. It also minimizes the possibility of con- tinuous freezing and thawing to cause the ground to heave, forc- ing the plant to lift out of the ground causing damage to the roots possibly resulting in death of the plant. I I Aqua Belles 10-28-13 Win Loss WeBowl Wobble 38 27 LaLa's 35 28 Tessmers Gravel Gals 35 28 Kingston Mini Mart 34 29 Beck Farms 32 21 MGD's 17 39 B Janet Thar )e 160 games and over: ]odi Vinar 160, 187; ]ulie Vinar 172, 172; Jenn Garding 183; Annette Lang 180; Trista Kramer 193; Angiue Schin- dele 165; TaraAdolph 166. 450 series and over: lodi Vinar 496; Julie Vinar 487; ]enn Garding 468; Annette Lang 480. ACROSS 1 Columns' crossers 5 Head of st. 8 Despot 12 Turkish peninsula region 14 Crosby's pal 15 Predict 16 Parks at a bus stop? 17 Bowling target 18 Danish money 20 Covers a present 23 Actress Cannon 24 Roll call reply 25 Skill for an identity thief 28 Longing 29 "Sesame Street" Muppet 30 Lummox 32 "Wheel of 34 Staff 35 Operatic solo 36 Rouse 37 Hedge shrub 40 Listener 41 Jeans-maker Strauss 42 Strong 47 Alda or King Cr(00s,' ol d m m 3 4 22 33 a--- 39 h  m 5 B 7 --I I ,o 42 ,3 48 5O Thicke 7 Valhalla 48 Become a maiden band of 8 Royal seat workers 9 Any time 49 Zilch now 50 CSA leader 10 Church area 51 Branch of 11 Back advanced 13 Elevator math name 19 Anger DOWN 20 "How 1 U.K. fliers come?" 2 John's Yoko 21 3oral 3 Simple card construction game 22 River through 4 Treeless Florence plain 23 Summer or 5 Singer Shalala Campbell 25 Productive 6 Lubricate 26 Chess castle 2013 King Features Synd., Inc. y-- --- 10--6--Iq 14 16 -I 26 30 131 i 34 4 il 27 Harvard rival 29 To be (Ft.) 31 Swamp 33 Gorge 34 Mom or dad 36 Texas city 37 Blueprint 38 Move, to a Realtor 39 - the Terrible 40 Great Lake 43 Individual 44 Evergreen type 45 Submachine gun 46 Segment of a trip Entertainment PAGE 5 Thursday, November 7, 2013 DNR license center extends hq3,Ul':S fc,l" deer opener The Information Center and License Center at the Minnesota Department of Natural Resources (DNR) headquarters in St. Paul will work extended hours on open- ing weekend to handle additional phone calls from deer hunters. Phone lines will be open on Friday, Nov. 8, until 6:30 p.m., and Saturday, Nov. 9, from 8 a.m. to noon. DNR headquarters is located at 500 Lafayette Road in St. Paul. The 2013 Minnesota fire- arms deer season begins Saturday, Nov. 9. Hunters planning to go out the first weekend are encour- aged to buy deer licenses in per- son because phone and internet purchases require that site tags be mailed. Delivery of those tags can take three to five business days. A list of DNR license agents by county is available online at www.mndnr.gov/licenses/agents. html #agents. Deer hunters are strongly encouraged to read the regulations book, which is available every tv AT: 24086 8TA Hw 15 (Jtm N. OF Lumnuo  place licenses are sold or online at www.mndnr.gov/regulations/ hunting. License questions should be directed to the DNR Information Center at info.dnr@state.mn.us, (651) 296-6157, or toll-free (888) 646-6367. 6" Sub 320-251-4533 (320) 685-7111 su!tu L :etup, uop, nlos .JaMsu V -- pro00ssor3 li .tq)I m Sharing Hometown Redpes, Cooking Tips and Coupons Quick and Easy Sweet & Sour Pork Chops ii ii}iii!iii!iii!iii!iiii!!i i!ii!!i!}ii!!iiii!i!!ii:!!!!!!!i!))i!i i!iiii))!iiiiiiiiii! i!!!iili!i!i!ililili!il i !iiiiiiiiiiiiiiii;iiiiiiiiiiiiiiiiiii!iiii!iiiiiiiiiliiiiiiiiiili i:iiiiiii!i;iiiiiiiiiiiiiiiiii!iiiii!iii ]" ooking for the perfect snappy dinner to fix  ::::: 1-after a long day at work? Home cook Audrey Musick has the perfect : recipe for you-Sweet & Sour Pork Chops. So easy, so classic and so delicious! This is a family approved meal in Audrey's household. Once your family smells the aroma of this cooking, they will be hooked too. See step-by-step photos of Audrey's recipe plus thousands more from home cooks nationwide at: www.j ustapineh.com/sweetandsour You'll also find a meal planner, coupons and : chances to win[ Enjoy and remember, use "just a pinch"... f ,.._j Sweet & Sour Pork Chops 4 - 6 boneless pork chops 1 tbsp vegetable oil 2 tbsp butter 1 medium onion 1/2 c apple cider vinegar 2/3 c brown sugar 1/3 c yellow mustard 2/3 c ketchup In a large skillet, place the vegetable oil and cook the pork chops until the meat is no longer pink. In a separate pan, saute the onion and butter until the onion is transparent. Add the vinegar, sugar, mustard and ketchup. Simmer to blend the flavors. Pour the sauce over the pork chops, cover and continue cooking for about 20 minutes. Serve with rice. Submitted by: Audrey Musick, Marion, VA (Pop. 5,968) www.justapinch.conVsweetandsour I I I