BAYOU EATS

SCRATCH BAKEHOUSE

Scratch Bakehouse is a home-based, cottage bakery specializing in quality sourdough goods with a faithful customer base, but it began as a wellness journey. Around 2017, Christina Poole was having some health issues. “I was having food sensitivities where I wasn’t able to eat simple foods,” she says. As a devoted wife and mother of two young children, she was driven to find a way to gain control of her well-being. She knew that there were better options for a lot of the foods she was eating. Healing her gut took the form of consuming whole, unprocessed foods and avoiding additives. “That’s how I discovered the wonderful world of sourdough!”

Originally from West Monroe, Poole attributes her love for baking to her mother who was born and raised in Greece and lived there for almost twenty years. When Poole was thirteen, she spent a summer in her mother’s homeland and was able to experience a quality of life that would take hold much later in her life. “You would just walk down to the square to get your bread that was made that day. It was just pure, like an ancestral-eating kind of approach,” she says. Additionally, she grew up in a household where her mother was making meals from scratch, a quality she has always appreciated and has readily adopted.

Not wanting to go back to buying commercially produced loaves, she began teaching herself the meticulous art of bread baking. At the time, sourdough had yet to skyrocket in popularity, though it was already esteemed as one of the healthiest bread varieties due to its simple, natural ingredients. At first, she was just making the air-bubble-filled bread for her family, but when she began to share with friends, she noticed that there was clearly a community need. “I think people really like the idea of going and picking up their bread to have for dinner,” she says, mentioning the increased interest in her product which spread quickly by word of mouth. Another reason for the rapid rise in orders is due to the grueling hours dedicated to sourdough-making. It’s a long process of close to thirty hours. To make one of her most popular items, her sourdough donuts, Poole goes through a three-day process. “Some people don’t have the time to do that. And I get that. So I wanted to make that available.”

A common misconception about sourdough is that it’s a flavor, but it’s actually a process. “People will buy ‘sourdough’ bread at the grocery store thinking they are getting the same thing as when they buy with Scratch Bakehouse. But commercially processed ‘sourdough’ just has some sourdough cultures added for flavor, but still uses commercial yeast and has dough conditioners, preservatives, etcetera,” she informs. Scratch Bakehouse’s Classic Sourdough is made using only three ingredients—water, flour, and salt. Every loaf made takes approximately two to three days, which allows for optimal nutrition, flavor, and digestibility. More specifically, the lactic acid found in this naturally leavened bread helps decrease levels of phytic acid in the bread. In turn, allowing for the absorption of beneficial vitamins and minerals found in wheat. In fact, many people who can’t tolerate gluten are able to eat sourdough since the wheat is properly broken down during the fermentation process. “I strongly believe in making your food work for you, not against you,” enthuses Poole, adding, “ I believe clean,

Scratch Bakehouse’s Classic Sourdough is made using only three ingredients— water, flour, and salt. Every loaf made takes approximately two to three days, which allows for optimal nutrition, flavor, and digestibility.

quality ingredients are the cornerstone of nourishing, body fueling, and great tasting food.”

Poole bakes every day, so she often approximates sourdough-making to having an extra child, particularly maintaining the starter. “It’s really not very hard to make a starter. You just need about five to seven days, about a week. And you need flour and filtered water,” she explains, referring to her website which has a detailed section on activating your sourdough starter. “I don’t think the first time I tried to make a starter it worked,” she admits, fascinated by the fact that the process is one that has been done for thousands of years. For many, the process may sound daunting, since you

Poole’s magical bakes come from a passion that has been fueled by her upbringing and attention to personal health. “It’s such hard work, but it’s so rewarding,” she says, mentioning that at times she has to set her alarm for 3:30 in the morning just to check how the donuts are rising. “You don’t do it for profit,” she says. “You do it because you just love to create food.”

have to feed it constantly, but Poole assures that it is completely doable, even if you have a full-time job: “You could make your dough in the evening before going to bed and shape it in the morning, throw it in the fridge during the day, and bake that evening…you just have to want to do it.”

Currently, Poole offers four artisan sourdoughs. For those who appreciate a hearty crust, the Classic Artisan, a large rounded loaf, is bound to make the perfect dinner companion, as the bread is great for olive oil dips. Growing in popularity is the Soft Classic Artisan, made with flour, water, sea salt, olive oil, and local honey. It’s a classic flavor with a softer crust and crumb! Sandwich lovers will be happy to see two loaves that will elevate any combination of ingredients, one of which is the Everything Bagel. This classic sandwich loaf is rolled in sesame seeds, flakey sea salt, garlic, onion, and poppy seeds. Italian influences appear in two ways in Poole’s kitchen—focaccia and pizza. The rectangular focaccia loaf is available in three flavors, with Italian herbs and flaky sea salt, everything bagel seasoning, or cheddar and jalapeño. Pizza enthusiasts can either purchase Poole’s artisan sourdough pizza dough or a pizza kit which includes one dough ball, house-made San Marzano marinara, and freshly shredded mozzarella. Buon appetito!

While freshly-made bread is hard to beat, it’s Poole’s Sourdough Italian Bombolonis that have been selling out in a matter of minutes every week. These donuts are made with soft enriched dough and are usually rolled in sugar and then filled with a pastry cream filling. “I’m not a huge donut person,” she says, though she has been delighting in coming up with seasonal flavors. On her recent menu, she is offering three homemade fillings—spiced apple, maple pecan, and pumpkin cream—in addition to the unfilled classic bomboloni rolled in caster sugar. “It’s definitely a treat,” she says, explaining that she uses grass-fed butter, organic eggs, milk, and sugar in order to keep them as healthy as possible. She even fries the donuts using organic coconut oil! “It’s a good balance!” These fried dough balls have become so popular that she went from making about forty donuts to over one hundred per week.

For all her bakes, Poole always takes into consideration seasonal flavors, though for the donuts she likes to always have vanilla bean pastry cream. “I feel like that’s such a classic flavor.” When winter comes around, for the donuts, she plans on doing gingerbread and white chocolate glaze, cheesecake with a cookie butter drizzle on top, or an orange and cranberry compote. “I love to do fruit compotes,” she says, listing some of her favorite fruits to work with like peaches and strawberries. Ultimately, she’d like to add sourdough cookies and super seed sourdough crackers to her online menu, incorporating different types of whole grains. “I’d also love to someday mill my flour in-house. The more I can do with my own hands, the better.”

Poole’s magical bakes come from a passion that has been fueled by her upbringing and attention to personal health. “It’s such hard work, but it’s so rewarding,” she says, mentioning that at times she has to set her alarm for 3:30 in the morning just to check how the donuts are rising. “You don’t do it for profit,” she says. “You do it because you just love to create food.”

Learn more about the wonderful world of Poole’s Sourdough bakes by visiting her website https://www.scratchbakehousela.com or her Instagram page @scratch_bakehouse. All ordered bakes are delivered for pickup to For His Temple Foods thanks to the gracious patronage of Dana Milford.

Harvest Wreath

HOLIDAY DÉCOR DOESN’T HAVE TO BE COMPLICATED. THIS CORNSTALK WREATH IS SURE TO BE A NEW DIY FAVORITE.

Grab a bunch of cornstalks, some floral wire, and a wreath form. Starting with the base of the stalk (it is heftiest and usually where the weight of more cobs are) wire it in a lower corner and then gradually bend the stalk, wrap and wire it along the form - tucking leaves to shape as needed. Fold back the corn husks partially to reveal the colors of the corn. In minutes, you can have a harvest wreath worthy of any place in the house.

article and photo by HEATHER LAND

Iam a lure tinkerer. I tweak, paint, twist or change something about almost every hard bait I throw into the water. I change spinnerbait blades, treble hooks, shave the plastic lips off crankbaits, and have even went as far as tearing a lure completely a part and rebuilding it almost from scratch to my own liking. Overkill? Perhaps, but such is the mindset of this bass fisherman. Every now and again I find a lure or a technique that doesn’t need anything done to it in order for it to be effective. As many recipes will say, “Just add water.” Today’s lures, even though they are mass produced by their respective lure companies, really don’t need a lot done to them for them to be effective fish catchers. However, it is the fact they are mass produced that I believe changes their overall big fish catching characteristics. In this month’s Bayou Life article, I want to show you some lures and techniques, some I have kept quiet about throughout the years, that are simple and don’t require a lot of angler input. I had discovered these through my own trial and error as well as taking the old ways of the past and bring them to the modern-day world of bass fishing. Here are a few examples: I first saw a “Herb’s Dilly” when I was fishing with my father at Lake Altus in Oklahoma back in the early 1970’s. I will never forget the unique sound that came from this gurgling topwater as my father rapidly cranked it across the lakes surface, occasionally being interrupted by the sound of a large bass engulfing the lure. This was a few years before a buzzbait was introduced to the fishing world, so the Dilly was the forerunner of the buzzbait overload we see now. Fast forward a few decades and through eBay I was able to purchase a few of the older model Herb Dilly’s. I have come close to winning The Majestic Tournament on D’arbonne Lake a couple of times over the years with this almost fifty-year-old bait. It will not get you as many bites as a buzzbait, but the overall size of the bites will be better-quality fish. The way to distinguish the original Dilly bait is how the hook is held onto the spoon. The newer versions use a cheaper hook held on by a pop rivet, while the older model uses a stout 5/0 hook that is secured by a small flathead screw. By far, the older version is the better choice. The Depp’s Buzzjet came to my attention about ten years ago while I was researching Japanese fishing shows. While the interaction on the shows is always in Japanese, the lures they would be using were shown in English. The thing that struck me when I saw a couple of shows featuring the Buzzjet was the size of the bass the anglers caught with it. My thought process automatically became, “if they can catch those large bass on their heavily pressured lakes, why wouldn’t it work here on ours?”

I have used the Buzzjet and while I have had some success with it, the lure seems to do better on clearer water lakes. It was instrumental in two tournaments I won fishing with Daron Fuller on Caney Lake some years ago. The key to the Buzzjet’s success is finding the right cadence with your lure retrieve. If you reel it too fast, the lure will not work effectively, too slow, then it won’t work at all. I have read where a lot of anglers will use a stop and go retrieve but I have had my best success using a straight, slow and steady retrieve. This is one of the few topwater lures that I will only use monofilament with, and I always use 20-25 lb. test. I have been a Zara Spook fan since I was a kid. I first remember seeing how deadly a Spook could be watching on a show Jimmy Houston did peacock bass fishing in Brazil. A short time later, I remember reading about Roland Martin throwing a Spook using his flipping stick to get more distance out of his cast. Back in those days braided line hadn’t been introduced, so heavy monofilament 17-20 lb. test was used. I used the heavy line, flipping stick idea to catch one of the biggest bass I have ever caught out of the Ouachita River in a tournament I fished back in the late 80’s. Back when I first starting using a Spook, the only ones you Fishing With Kenny could buy were made of wood. Fast forward forty years later and the Spooks you purchase now are made of plastic. I still

ODD LURES AND TECHNIQUES FOR BIG BASS have a couple of the wooden article by KENNY COVINGTON versions that I only use in tournaments and having used both the wooden and plastic versions and I can honestly say the old wooden Spook will catch bigger fish. Old lures, new lures, this sport is always evolving to another level but often, this leads anglers to forget tried and true methods of catching bass. When was the last time you used a floating lizard around grass and cypress trees in the springtime? Or what about swimming a twelve-inch worm over scattered grass patches? Has anyone used a ¼ chrome/blue Rat L Trap lately? What about a Heddon Tiny Torpedo, when was the last time you tried that on schooling fish? The list goes on and on. For the record, my first bass was caught off my grandmother’s pier at Lake Lafourche on a 6-inch chartreuse worm, in May of 1972. I bet I could rig up that same worm today and go catch a bass on it, and I bet I would feel the same thrill I had fifty years ago, starting what has become a lifelong addiction of chasing these little green fish. Well, it looks like we have run out of time and space for another month. I hope we have given you some information that will you put more fish in the boat and enjoy being on the water. Now that we are in the middle of hunting season please be extra careful in the woods and on the water. Make sure you catch one for me and I will see you next month!

Crowning the Tiger

Ella Scott Burkett crowned as 2022 Neville Homecoming Queen

BY ROBERT WRIGHT

THE HIGHLIGHT OF NEVILLE HIGH SCHOOL’S homecoming season last month was the crowning of the homecoming queen during the halftime presentation. This year Ella Scott Burkett was chosen as the 2022 Homecoming Queen. She was presented along with six other senior maids during the Tiger festivities including: Mallory Washington, Ella Smith, Claudia Sitton, Briley Kelly, Xiandr’ea Clay, and A’Keyla Howard.

ELLA SCOTT BURKETT

Ella is the daughter of Ashley Burkett, NHS Class of 1987, and Scott Burkett. She is the granddaughter of the late Carol Payne and Dr. Bill Batemen. Ella Scott was inducted into the National Honor Society during her junior year and has maintained honor roll for four years. She is also a four-year member of the Renaissance. Maintaining a 3.6 GPA, she is enrolled in Advanced Placement, Dual Enrollment, and honors courses.

She represented Neville as a member of Louisiana Girls’ State and has been a member of the Neville cheer team for four years. She is a member of Lambda Sigma Chi, where she served as a Pledge Advisor during her junior year. Ella Scott attends St. Paul’s Methodist Church and is an active member of Neville’s Young Life. She was nominated by linebacker #22 Rudy Dozier.

MALLORY NICOLE WASHINGTON

Mallory is the daughter of Mr. and Mrs. Anthony Washington. She is the granddaughter of Zetta M. Grant and Emma Washington. Mallory was a freshman Tigerette and joined he Bengal Belles during her sophomore year and currently serves as captain. She was named an All-American Dancer, Drill-Down Queen, as well as being asked to audition for the UDA Staff. She has been in the Talented Art Program since elementary school and has received many honors for her art works.

She is a member of the track team, holds a 3.7 GPA, and is enrolled in Dual Enrollment and Advanced Placement classes. She dances with Linda Lavender School of Dance and is a member of the Zeta Phi Omega Alpha Kappa Alpha Sorority, Inc. Cinderella Debutante Guidance Clinic. She attends Greater Faith Church and has been accepted into the American Musical and Dramatic Academy, a performing arts school in Los Angeles. She was nominated by defensive lineman #7 Matthew Fobbs-White.

THE HOMECOMING MAIDS

Ella Grace Smith is the daughter of Paige and French L. Smith, IV. She maintains a 3.7 GPA, and attends St. Paul’s United Methodist Church. She is a member of Lambda Sigma Chi Sorority and is a Neville High School cheerleader. She was nominated by linebacker #6 Henry Cagle.

Claudia Catherine Sitton is the daughter of Amy Hernandez and Chris Sitton. She is an honor roll student and a member of the Neville High School cheer team. She is a member of Lambda Sigma Chi Sorority and attends St. Paul’s United Methodist Church. She was nominated by running back #11 Jacob Robinson.

Briley Grace Kelly is the daughter of Karen and Bob Cooper and Bobby Dale Kelly. She maintains a 3.9 GPA and is a member of the Neville High cheer team. She is a member of Lambda Sigma Chi Sorority and attends Grace Episcopal Church. She was nominated by quarterback #13 Brooks Anzalone.

Xiandr’ea Jacinth Clay is the daughter of William Clay and Alyeasha Adams. She is a member of the Neville High School Bengal Belles and maintains a 3.6 GPA. She attends the West Monroe Assembly of God Church and dances with Carolyn’s Dance Land. She was nominated by running back #4 Frank Mansfield.

A’Keyla Vonique Howard is the daughter of DaVona and Antonio Howard. She maintains a 3.7 GPA and is in the Talented Art Program. A’Keyla is a four-year varsity member of the NHS Lady Tigers basketball team and was a LHSAA Top 28 semi-finalist and is a twotime district champ. She attends Morning Star Baptist Church. She was nominated by defensive lineman #8 D’Angelo Woods.

SPAGHETTI SQUASH This squash is a favorite for winter recipes. By scraping the flesh with a fork, you’ll get strings that resemble spaghetti, it’s the perfect alternative to pasta noodles. Cut in half, drizzle with olive, salt and pepper, poke holes in the skin and roast it cut side down.

BUTTERNUT SQUASH This squash is easier to handle after cutting the neck from the body and working with each section separately. This winter wonder is hearty enough to play a main entrée or pair with sweet or savory ingredients. ACORN SQUASH This mild-flavored squash is named for its acorn-like shape. Choose one with a dull green rind - orange acorn squash will be tougher to use. It’s buttery taste make it perfect to stuff, roast, mash or purée into a soup.

Winter Squash

HARVESTED IN THE FALL, THESE THREE WINTER SQUASH VARIETIES ARE PERFECT FOR SEASONAL RECIPES.

Pumpkin Fest

THIS THANKSGIVING, PUMPKINS ADD POPS OF COLOR. PLACE THEM HERE AND THERE FOR SUBTLE SEASONAL DÉCOR.

article and photo by HEATHER LAND

The most subtle pops of fall come here and there from sprinkling miniature pumpkins around the house in unexpected places - the pantry, open shelving, by the bathtub, in a jar on the bookshelf, set amongst your pot plants and other niches. One here, two there, a few stacked, it’s mighty simplicity.

Untold Stories of the Sycamore

The miracle of a seed has long been used in persuasive illustrations of dying to self in order to find new life. Often representative of a life well-lived or a message aptly delivered, the seed’s gift is reflected in the parables of Jesus as either a person or a personal message that advances the kingdom of God. Further, the words of Jesus remind His devoted followers that one must lose his life to find it. All of this is captured into the concept of the dunamis power of God. That little Greek word dunamis, representing strength, power, and ability, can be epitomized by the seed of the sycamore tree that is stately enough to produce shade, strong enough to live hundreds of years, yet noble enough to provide instrumental grade wood that creates music worthy of a king’s ears.

Last spring, I received a call from my dear colleague Linda Edwards of John Rea Realty. Involved in a conference room remodel at the office, she told me of the newly commissioned conference table as a soon-to-be focal point. We ended the call with me agreeing to write a story, having one phone number of a mill where the table was being crafted of sycamore wood.

Thinking I would need about three weeks to get the information, I had no idea that I was about to begin a journey of unraveling intrigue, untold tales, and voices of wisdom past and present. I thought I would be writing a simple informational piece about a cool repurposed tree, instead I found the heart of the story entwined with many community advocates who have touched this project. Specifically, I travelled back to the story’s beginning, long ago, arriving at the heart of one community icon which led me to another.

This table began with a particular sycamore tree that grew from one small seed buried in the Monroe soil over 100 years ago. This is the story of a father’s time well spent with his daughter. It is the chronicle of a tree, a painting, an opera singer, and the Bible aficionado known as Emy-Lou Biedenharn. The lasting impact of Emy-Lou’s beloved sycamore tree is ingrained into the community she loved and to this very day is still serving a noble purpose.

Emy-Lou Biedenharn was born in 1902, relocating to Monroe, Louisiana at the age of twelve with her parents Joseph and Annie. Upon her mother’s death in 1936, her father, who had become famously known for bottling Coca-Cola, became her rock. Other than her love for the Word of God and the arts, he was her constant companion, though her sincere love and respect for everyone was always evident from childhood. She was a playful delight who in her growing up years created an informal girls’ club named The BIV Club, consisting of about ten girls throughout a community mix of Monroe schools.

Because her gift of music opened doors around the world, when she came home to Monroe as a young woman, she brought arts, culture, fashion, and other treasures from the places she had toured. Never departing from her childhood roots in scripture, she often sat with her father after her mother’s death underneath the shade of the now grown sycamore tree. Rooted at the corner of Riverside Drive and Forsythe Avenue, the tree had grown into maturity, just as had EmyLou, since being planted in 1914 when the family moved into the home. These memories with her father were so enduring, that following his death she acquired Don Marr’s painting The Sycamore after randomly seeing it on display at the Hotel Arlington in Hot Springs. It was love at first sight, symbolizing her father’s life cut short. She remembered the countless hours in conversation underneath its shady expanse. Emy-Lou lovingly displayed the painting in the sitting room of the family home where it remains today. Fast forward about 60 years and the aging tree was, sadly, taken down, according to Ralph Calhoun, Executive Director of The Biedenharn Museum and Gardens of Monroe. “For a decade,

the tree had fewer and fewer green leaves each year. Then, dead branches, some quite large, began falling. Finally, because it was located beside a busy intersection, it was removed for the safety of pedestrians and vehicles.”

Biedenharn horticulturalist Frances Hutson contacted Kyle Snellenberger of Ouachita Antique Woods and struck a deal with him—the tree in exchange for a bench to display in the Bible Museum. Snellenberger agreed. He cured a portion of the trunk, using the boards to craft the bench while Hutson busied her time growing scions from the tree.

Meanwhile, Kyle’s father Chris who had originally remodeled the Monroe-based John Rea Realty conference room years ago caught wind of the need for a new table. Referring to his son as a wood magician, he made the connection to Kyle who has known John since his own childhood. “Kyle has just received a call about a sycamore tree that was taken down at the Biedenharn home.”

When I began writing this story, I thought I was going to be writing a story only about the making of the table. I visited with Kyle for a long time, interrogating him about the millwork process, the circumference of the tree, and how the heavy finished masterpiece was able to be moved into the conference room door. But before long, I realized there was much more to this story. I was unraveling Emy-Lou’s mystique that still ties a modern river town back to her lasting influence.

I knew that if anyone else could dig for details on this story that it would be Ralph Calhoun. Ralph did everything possible to assist, including crawling in attic space to find the receipt of The Sycamore painting so we could develop a timeline. Frances was a continued resource as we spoke frequently about the characteristics of sycamore trees.

One of Frances’ saplings from the tree has now been replanted to continue the tradition of the sycamore at the corner of Riverside and Forsythe. Kyle’s bench is on display in the museum at the Stations of the Cross exhibit, two generations of Snellenbergers have remodeled the John Rea Realty conference room, and thousands of people in the community will continue to be advised around the sycamore table at John Rea Realty.

The further I delved into my research about Emy-Lou’s tree and the painting, I realized that the wisdom of a father had been bestowed upon a daughter in the presence of the living tree. Considering the tree’s final fate, I thought of how I could even put a number on the amount of people John Rea has been a father to throughout his lifetime, including myself. Now with the tree still serving a worthy purpose, it rests in the presence of another father’s wisdom as John is known for being a father and mentor to his agents, an advisor to his clients, and an advocate for his community.

John Rea started his business in the 1970s and has since then handled thousands of transactions. He began the Love Your Community movement that famously gathers business leaders, clergy, elected officials and other influencers to express the ongoing progress of Northeast Louisiana. He holds a weekly men’s Bible study and his wife Selene holds one for women. His sister Barbara Thomas is also a huge part of business operations, the ladies’ Bible study, and mentoring agents. Front office manager Beverly Mardis is a smiling face for guests as she acts as a liaison between the agents and the community, booking reservations to the conference room. One of his long time agents, Kathy VanVeckhoven stated of John, “He is always present and has an open door policy. He is never too busy to listen to me or anyone. He has taught me that listening is one of life’s greatest skills and he certainly leads in that field. He encourages people of all walks of life. I am blessed to be a part of the John Rea Realty Family—it is a true family!” Vanveckhoven, who has been with John Rea for twenty years, attests to his community involvement such as civic organizations and Bible study groups. She knows that the new sycamore table will be a gathering place for events such as the annual brokerage Thanksgiving meal. Ever since the ancient days when tax collector Zacchaeus climbed a sycamore tree in the city center of Jericho to see Jesus, all sycamore trees historically have become the symbol of regeneration, clarity, protection, reliability and strength. This will be no different today when the people of Northeast Louisiana gather around the sycamore table at John Rea Realty. It will be here where they will discuss their major investments, hold Bible studies, and find valuable mentoring for business professionals. From one generation’s Love your Community advocate to another, the sycamore tree will live up to its reputation. In the confines of a community that has blessings abundant, future generations will benefit from the seed that produced the sapling of the sycamore that produced the table in the conference room located at 1901 Royal Avenue.

While writing this story, Ralph and Frances were generous enough to allow me some private time in the Biedenharn home to view the painting and to show me where the new sycamore sapling is growing. After all these many months of pondering this project, I got a real glimpse into the past when I sat at Emy-Lou’s piano, looked over at her golden harp, and sat on her timeless lime green sofa underneath The Sycamore painting. I wondered how a next generation of people can be so impacted by one person, for when we speak of Emy-Lou today it’s like we really knew her. I walked over to the Bible museum and realized that her Christ-centered faith was at the root of it all. It took just a moment of reverential quiet to gather my thoughts at what had been on the throne of her heart.

Having every confidence that a community legacy will be in good hands, I know the discussions held around the sycamore table will impact the lives of people in this generation and the one to come. What I thought would take three weeks to discover took several months. I will never forget spending my summer inside the minds of two great community icons like Emy-Lou Biedenharn and John Rea. Emy-Lou’s BIV Club creed etched in time is still in effect today: On this leaf our memory pressed, let our names forever rest! Like the seed dying to the earth, these are two legacies who are forever planted in the hearts of the people and continually producing fruit at the city center of Northeast Louisiana.

Nature’s Gift

GATHER A BASKET OF PINECONES AND START DECORATING. THESE FREE AND BOUNTIFUL CONIFERS ARE PERFECT FOR SEASONAL DÉCOR.

Gather a basket of pinecones for anything and everything fall. String them on a strand of wooden beads for a garland that can transition right into the winter months. Use the warmth of clove, orange, black pepper and cinnamon with a few drops of each essential oil on your pinecones and place them around the house - strung on the garland, scattered on the tablescape, in the bathroom… anywhere. They will bring a very subtle scent of fall to your space.

IN THE GARDEN

There’s something magical about fall! Mainly, I think, it’s the much-anticipated relief from a long, hot, and dry summer like we just had. While I love living in Louisiana, something about fall always takes me back home to the Carolinas. The Southern Appalachians just glow when the leaves change colors. There was nothing like being up on the Blue Ridge Parkway on a crisp, clear fall day and finding a rocky bluff to recline on while watching the sun go down behind the cacophony of color. After dark, lights from the little towns in the valleys below formed their own constellations and whiffs of smoke from distant fireplaces along with the general aroma of the surrounding woods perfumed the air. Those old mountains will take care of you if you let them.

Down off the escarpment in the Piedmont, fall took on another type of magic. Apple festivals were, and still are, the order of the day in the counties surrounding the area my dad grew up in. The Uwharrie National Forest along the Pee Dee River would also be ablaze with color. One stand-out in the woods across the street from our house, where I often sought solitude, was the brilliant red leaves of sourwood trees, a veritable weed in the iron-rich Piedmont clay. In the prairie-like power line right of way behind those woods, rosinweed, with its tall stalks of yellow sunflowers growing from basal rosettes of large, lettuce-like leaves, was interspersed among waist high stands of straw-colored broomsedge. A chorus of crickets chirping in the purple haze of late afternoon and dusk let me know that winter was around the corner. In town, fall rains would knock the yellow leaves off the gigantic willow oaks that once lined First and Second streets. Mounds of leaves would form at peoples’ curbsides and once a week, city crews would go around vacuuming them up. Oh, the compost they would have made!

Fall also ushers in a colorful landscape here in the ArkLaMiss, even if the colors develop a little slower. It all starts immediately after June 21st, or the summer solstice, when we in the northern hemisphere have the maximum number of daylight hours. In terms of plants, we call this the longest photoperiod. After the solstice, it’s all downhill, so to speak. The number of daylight hours decreases, ever so gradually, first by seconds, then by minutes, and finally by hours. At first, we may not notice the decrease

> The flowers of Plume Grass enhance the fall foliage. Photo by Monica Boudreaux. < The aptly-named Red Maple provides brilliant fall color in the ArkLaMiss. Photo by Monica Boudreaux.

The Southern Appalachians just glow when the leaves change colors. There was nothing like being up on the Blue Ridge Parkway on a crisp, clear fall day.

Try to buy firewood locally so as not to necessitate transporting it over parish lines.

in daylight. But, plants do. Because they photosynthesize for a living, plants are finely tuned into how much sunlight is striking Earth at one point in time. They are also tuned into how much darkness they receive as opposed to daylight. They respond by ceasing production of chlorophyll, the main photosynthetic pigment and the pigment that reflects green wavelengths of light (thus, we see leaves as green). Chlorophyll that remains in leaf tissue is broken down. Other pigments such as carotenoids and xanthophylls, which were always there and just masked by chlorophyll, are now visible. Anthocyanin, a red pigment, is also visible. This water-soluble pigment is sequestered in the vacuoles of plant cells and is produced as chlorophyll is broken down. In deciduous trees and shrubs, leaves are eventually jettisoned because of a series of hormone reactions. While there is a case made every fall and winter for leaving fallen leaves where they landed in your yard, I would make an even stronger case that these fallen leaves make excellent mulches and will be a welcome addition to compost piles.

Mind you, this is a somewhat simplistic explanation of how our scenery gets painted in fall. Biochemistry that space here doesn’t allow an explanation for is at play. No matter. Let’s just enjoy it. Not only does the ArkLaMiss really look like fall, but the first cold snaps last month made it feel like fall, too!

Are you buying firewood for these chilly fall nights? Take some precautions when purchasing firewood. First, be aware of what is and what is not a cord of firewood. A standard cord is 128 cubic feet. This is typically measured 4 feet high by 4 feet deep by 8 feet long. Firewood is typically sold by the “face cord” or “short cord.” This measures 4 feet high by 8 feet long by 2 feet deep. The definition of a “rick” varies among states. In our area, a “rick” is approximately one third of a cord.

Notice whether the firewood you’re buying is seasoned or green. Seasoned firewood will weigh less than green wood because of the lower water content. Seasoned wood will produce more heat, which is measured in BTUs or British Thermal Units. In our region, oak and hickory are the main heat producers. Black walnut, hackberry, honey locust, mulberry, persimmon, and sassafras are also good fuels. Try to buy firewood locally so as not to necessitate transporting it over parish lines. Forest pests like the emerald ash borer are spread by transporting firewood across parish lines and the results can be potentially devastating.

If the soil in a section of your garden has been tested and results indicate it needs liming, now is the time of year to do that. “Lime” refers to the chemical calcium carbonate. Dolomitic lime also contains magnesium, an important nutrient in chlorophyll production. Calcitic lime lacks magnesium. Liming agents often take at least two months to regulate the soil pH. Liming now, following recommendations, will ensure that part of your garden has received required levels of calcium and is at the optimum pH for spring vegetables and ornamentals.

All of us at the LSU AgCenter hope you and yours have a joyous fall season and a Happy Thanksgiving!

Tune in to Louisiana Living every Tuesday at 4:30 for In the Garden with Kerry Heafner of the LSU AgCenter.