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Clean, safe drinking water is up to you. If you serve your community, you have a responsibility to serve your community clean drinking water. Everyone has a stake in clean drinking water. Our families and friends; our clients and customers. Under Ontario‘s new Drinking Water Systems Requlation, owners of drinking water systems now must comply with strict water quality and operating standards. serves the public and relies on its own source of water, then you are affected by the regulation Mobile home parks, campgrounds, small hotels, gas stations and places of worship are some of the establishments subject to the regulation. So are children‘s camps, schools, hospitals and any social care facility. In short. any place where the general public has access to a drinking water system. such as a washroom, drinking water fountain or shower. community of six or more residences a now join municipalities, industries and the agnieultural community in doing their part to protect the quality of Ontanio‘s drinking water Find out what you need to do as a responsible provider of clean, safe drinking water. Call 1â€"800â€"565â€"4923 #7) Ontario If you own or operate a business or service facility of any kind that system that supplies drinking water for You are also subject to the new regulation if you own or operate We all share the same water resource. Small drinking water systems a seasonal or permanent Simple lettuce can be a mixed bag PHYLLIS HINZ & LAMONT MACKAY n the good old days Ilu'lun' retrigeration, wireâ€"bound crates ot lettuce were piled into rail cars and covered with ice for stipping. This is where the name iceberg lettuce came from. Lettuce is a big thing in southern Arizona; the Yuma area is called, "the lettuce capital of the world. it produces $289%.2 miltion worth or 39 million cartons of iceberg lettuce in a seaâ€" son. Lettuce farms often proâ€" duce two crops per year. The first crop planted early The second crop plant ed when the weather is cooler takes three. LEL \l‘]l[l'lllh(‘[ takes two and a haltf months t grow. In the 2003â€"2004 season, lettuce farmers were paid $45 for a box of 24 heads. It vost them $7 to produce it. They grow 900 boxes of lettuce per acre. Their workers harvest 1,000 boxes per hour. That‘s a lot of lettuce. A spokesman for the Yuma County Department of Agriculture told us that "the greener the leaf, the more bitter it is and the more nutrients it contains." The effect of new food trends is evident in Yuma County. Nutritionists and special diets are saying that bitter leaves are more nutritious. For this reason Yuma farmers now produce seven different salad plants. Cut with either a scythe or highâ€"tech mower these new "baby lettuces" are picked, washed and blendâ€" ed to produce the mixed bags found in grocery stores. We made this salad with baby arugula rather than a mixture of baby leaves because the strong taste and slightly coarse texture of arugula contrast perfectâ€" ly with the subtle flavours of the other ingredients. 1369 King St. N. {upper level} St. Jacobs 664â€"2539 alexsport GREAT FOOD, GREAT VALUE! The Black Forest Inn 1872 Sawmill Road, Conestogo Tel: (519) 664â€"2223 www blackforestrestaurant ca Saturday Buffet! Price. Adults $10.95 per person Children Malf Price Hours. 11.00 AM until 2:00 PM Homemade soup and bread Fruit and salad bar Create your own pasta dish Carved roast beet Many more favourites Coffee, tea and great dessert table also included. * Fine Lingerie * Sleep wear * Active Apparel « Swim L FENNEL AND ORANGE ON A BED OF ARUGULA |Muakes 5 to 4 seretngs} Cut the stalks away from the fennel bulb. Thinly slice the fennel bulb then cut across the slices to make thin biteâ€"size pieces. Place the fennel in a bowl. Place washed arugula leaves in a large bowl. Set aside. Peel the oranges and cut the flesh into biteâ€"size pieces. Add the orange pieces to the fennel and stir the two together. Dice the onion and add it to the fennel and orange mixture. Combine the red wine vinegar, olive oil, salt and pepper and pour the comâ€" bination over the fennel and orange. Toss the orange and fenâ€" nel in the oil and vinegar. Add the walnuts and toss again. Place the arugula leaves on flat serving dishes. Arrange them to create a leafy lettuce bed. Spoon the fennel and orange into the centre of the lettuce bed. Trickle any excess dressing over the fennel and orange. (Phyllis‘ and Lamont‘s cookbook. Recipes From The Road is available wherâ€" ever books are sold. Visit their website at www‘.theâ€" cookingladies.com) 115 oz 1 package or 2 bunches baby arugula leaves 1 tennel bulb 2 navel oranges 1 tablespoon tinely diced union 3 tablespoons red wine vinegar 3 tablespoons olive oil 174 teaspoon salt 1¢4 teaspoon pepper 1/4 cup chopped walnuts Come home to us every Wednesday WATERLOO CHRONICLE 118 )