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Salt
Flavor for Everyday Life www.thesaltmagazine.com
New ! for 201b4lishing
w pu Salt is no s a year! 6 time or your uf Thank yo ort! supp
May/June 2014 Publisher Editor Food Editor Layout Design
Pamela Stricker Lora Abernathy Andrea Chaffin Tina Murdock
Find the SHAKER in this issue. Email editor@thesaltmagazine.com, and be entered to win a $10 grocery card. All entries must be made by June 12, 2014. Congratulations to our most recent winner: Betty Anderson of Xenia You could be our next winner. Just look for the shaker in this issue, then email editor@thesaltmagazine.com to enter.
Sales Adams County (937) 544-2391
Terry Rigdon trigdon@civitasmedia.com
Brown County (937) 378-6161
Julie Richmond jrichmond@civitasmedia.com
Shaker time!
Clinton County (937) 382-2574
Susan Thome pstricker@civitasmedia.com
Fayette County (740) 335-3611
Sherri Sattler ssattler@civitasmedia.com
In each issue of SALT, we try to feature creative photos of Salt and/or Salt & Pepper shakers from our readers’ collections.
Greene County (937) 372-4444
Barb VandeVenter bvandeventer@civitasmedia.com
Highland County (937) 393-3456
Sharon Hughes shughes@civitasmedia.com
Contact sALT: editor@thesaltmagazine.com 761 s. nelson Ave. Wilmington, OH 45177 (937) 382-2574
4 | Salt | May/June 2014
Hide & Shake
SALT is published six times a year by Civitas Media, LLC and is available through the Georgetown News-Democrat, Hillsboro Times-Gazette, Ripley Bee, Washington CH Record-Herald, West Union People’s Defender, Wilmington News Journal, Xenia Gazette, Fairborn Herald, Beavercreek News-Current, Sugarcreek Bellbrook Times, Huber Heights Courier, Vandalia Drummer News, Englewood Independent and The Madison Press. All Rights Reserved. Reproduction of any material from this issue in whole or in part is prohibited. SALT is free to our subscribers and is also available for purchase at each of the newspaper offices for $3/copy or contact us to subscribe. Mailed subscriptions are $21 per year. Please Buy Locally and Recycle. Follow us on Facebook (The Salt Magazine) and Twitter (TheSaltMagazine).
Please submit photos and descriptions to editor@ thesaltmagazine.com by June 12, 2014 for considerations. Entries will also be considered for printing in the future issues of SALT and at thesaltmagazine.com. Congratulations to our most recent winner: Emily Wilt o f So uth Vienna Submit your photos and be entered to win a SALT apron!
On the Cover
This photo was taken by Kat McKay Kat can be reached at 513-309-4591 or on Twitter @FineArtKat.
Salt
CONTENTS features
16 20 26 30 36 41
14
Mystery of Serpent Mound
44
Crafting a small business
Celebrate with cake! By Andrea Chaffin
Ohio Wineries By Monica M. Schultz
Arboretums By Steve Boehme
Life on the farm at Young’s Jersey Dairy By LeeAnn Holmes
A truck, a laptop and plenty of water By Beverly Drapalik
Oh so sweet ‘taters By Steve Boehme
columns Publisher’s note By Pamela Stricker
salt notes By Lora Abernathy
Coffee, tea or milk? By Kay Frances
Reader Recipes Out & About
47
Finding the right ‘Station’
Salt | May/June 2014 | 5
8 9 34 52 56
12
Staging a Backyard Paradise
Recipe Index Amanda’s Amazing Blue Heart Sandwich ......... 53 Boom Boom Sub................................................... 53 Bread Pudding with Cinnamon Sugar Topping ...................................................... 33 Buttermilk Chicken .............................................. 32 Catawba Cheesy Chicken .................................. 21 Extraordinary Veggie .......................................... 53 Fantastic Grape Salad .......................................... 52 French Toast Mix .................................................. 33 Grandma Patterson’s Homemade Chick’n and Dumplins ......................................... 32
Grandma’s Meatloaf............................................. 33 Green Tomato Bread............................................ 52 Ham Loaf ............................................................... 54 Honey Butter ......................................................... 32 Marjories Outrageously Good Sweet ‘Tater Pie ......................................... 43 Sam’s Samwich Special ....................................... 53 Sausage Cake ...................................................... 52 Simply Delicious Strawberry Cake ................... 54 Sugarplum Cakery’s Buttercream Frosting ....... 17 Sweet Potato and Cinnamon Bread .................... 32
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8 | Salt | May/June 2014
“Just have fun. Smile. And keep putting on lipstick.” — Diane Keaton
I have that quote posted on my mirror at home and thought it was fitting as I began to pack for an upcoming vacation. It made me think of a few things I need to also take along on our trip. I’ll share a few with you that I plan to include. Spirit of Adventure – to be
open to new experiences, meet new people, explore somewhere I have never been or do something I have never done. A rubber band – to remind myself to be flexible. I need to lower my expectations knowing that some things are just not going to go exactly as planned. The plane may be delayed, the rental car may be different than what was reserved, the weather may not always be warm and sunny. Ear Plugs – to block out the negative. I want to focus on what’s right, not what is wrong. There’s also some baggage I want to leave behind.
The bag that says “This vacation is all about me!” My good time, my rest, doing what I want … yep, I think I’ll get rid of that bag. And that bag with the idea in it that vacation has to be perfect and completely planned out. I live with so many commitments when I am not on vacation. This needs to be a departure from that for me. My bags are about packed. How about you? Are you ready to take a trip? Maybe this edition of Salt will help with some fun destination ideas for you. In the meantime, please pass the Salt!
Salt Scoop send us your favorite recipes! We would love to share them with our salt readers. While you’re at it, send us a photo of your fabulous dish, too!
Email us your recipes, stories and photos. Please send in by June 12, 2014. Make sure to include your name and address. (We only publish the town.) Shoot an email to editor@thesaltmagazine.com
say it ain’t snow spring is here — now get packing!
While most people cringe at the sight of snow, I rejoice in it. I revel in its gentle, white fall from the gray clouds. I marvel at the majesty it bestows upon the green fir trees that dot southern Ohio’s gently rolling hills. I salute its impact on slowing us down, on quieting our lives, if only for a few hours until road crews work their magic. Yes. I love snow. BUT ENOUGH ALREADY! This extremely cold, ever-long winter had even its biggest fans like me rooting — nay, pining — for its exit! With temperatures now warming up, many of us are stepping outside and basking in those balmy 40- to 50-degree temperatures. Sigh… We’re also thinking about trips to take and exploring this beautiful world around us with our family and friends. In 2014, we decided to publish Salt magazine six times a year instead of four. Also, in addition to publishing in Adams, Brown, Clinton, Fayette and Highland counties for the past five years, we are now reaching markets in Greene, Montgomery and Madison counties. We are so excited about the growth of this publication. Welcome, new readers! Moreover, we ceased publishing our bi-annual Trip magazine and will be incorporating travel stories into those two new Salt issues. This issue of Salt is our new travel edition. With a focus on southwest Ohio, we’re highlighting some unique spots for day trips. Check out LeeAnn Holmes’ article on Young’s Jersey Dairy in Yellow Springs. After reading her story, I guarantee you’ll make that a destination sometime soon; and, if you’ve already been, you’ll want to go back. Steve Boehme takes readers on a journey of fascinating arboretums in the Cincinnati, Dayton and Columbus areas. I’ve been to Cox Arboretum in Dayton, and, as someone who couldn’t tell you the difference between a rose and a tulip, that place is a spectacular display of all that is beautiful in nature. Monica Schultz gives us the simple scoop on how to check out Ohio’s wineries. Did you know Ohio is the eighth-largest wine-producing state in the nation? Check out her article for more history and excellent, must-have travel tips. We’re also keeping regular Salt features in the issue, too, and the stories about unique people and places like Susan Mouser and her spectacular cake business. Thank you for loving this magazine. We love bringing it to you. See you at Young’s this summer! LORA ABERnATHY
Congratulations to Glenna Coleman of Urbana who won the drawing for her Green Tomato Bread recipe submitted for this edition of salt. Check it out on page 52!
Lora is the editor of the Wilmington News Journal and Salt magazine. She competes in triathlons, and is still in mourning over the TV show “Lost” no longer being on the air.
Salt | May/June 2014 | 9
Every submitted recipe will be entered in a drawing for a $25 Kroger gift card.
SaltNotes
Salt Contributors Carol Chroust
Meghann MacMillan
LeeAnn Holmes
Beverly Drapalik
Carol is an Ohio writer who enjoys writing about inspirational and interesting people, places and subjects. She lives in Wilmington with her husband, Jim.
10 | Salt | May/June 2014
LeeAnn is an editorial assistant for the Wilmington News Journal. She is originally from Wilmington and was schooled on writing and southern barbeque in Winston-Salem, N.C. She loves to read books, magazines, newspapers, Haitian hymnals, cereal boxes and anything that has words. Her passions are learning about Christianity, eating, film festivals, video games, foreign cultures and meeting the ordinary and extraordinary every day person. She also really likes to write.
Meghann has lived in the country all her life and loves it more every day. She raises chickens, rabbits and two adorable children with her husband in Brown County.
Beverly lives in Wilmington with her husband, Jeff. They also live with a dog, a cat, a parrot, chickens and bees.
Steve Boehme
Steve and his wife, Marjorie, own GoodSeed Nursery & Landscape near Winchester.
Kathleen Norman
Kathleen recently launched Pursuit Communications, which provides writing, editing and consulting services for companies in southwest Ohio. She is a 2007 winner of the Erma Bombeck Writing Competition and received an honorable mention in 2010.
Kay Frances
Kay is a funny motivational keynote speaker who encourages people to “laugh more, stress less and take care of yourself!” She gives humorous keynote presentations and stress management workshops all over the United States. She is the author of “The Funny Thing about Stress; A Seriously Humorous Guide to a Happier Life.” To order the book or find out more about Kay, visit her website at: www.KayFrances.com.
Monica M. Schultz
Monica lives in Dayton, where she writes about health and science for Windblown Communications LLC. In her free time, she researches the
WE BUY VINTAGE
important role beverages play in improving joie de vivre. As such, she always makes time for a cup of coffee or tea, or a glass of beer or Ohio wine with new and existing friends.
Sarah Allen
Sarah is a staff reporter for The Times-Gazette in Hillsboro and a graduate of Wilmington College. She enjoys reading, writing, scrap-booking and anything that can be enjoyed from a comfy chair with a warm cup of tea.
Valerie LK Martin
Valerie has a varied background in fundraising, public relations, teaching and freelance writing. She also holds a master’s of divinity and is an ordained chaplain. Valerie has stepped foot in 25 countries, jumped out of an airplane, twice been electrocuted by lightning, and once slept in a train car with 12 strangers. She lives in Oregonia, Ohio, with husband, Tom, Sadie the Lab and kitties George Herbert and BeBe.
Great Selection of Fountains And Statuary New In Stock!
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Salt | May/June 2014 | 11
Doing your Spring Cleaning? Looking for a new look? Come down to Brads! We have new home decor coming in weekly! From Shabby Chic, to Primitive Farm Decor, You can get a fresh new look in your home for Spring! We’re also getting a shipment in of new candles for a new fresh smell!
staging a backyard paradise Story and photos by Carol Chroust
12 | Salt | May/June 2014
This wisteria vine was planted along one side of the backyard patio. It not only beautified the patio and a plain brick garage, it lowered the temperature inside the garage by adding shade in the hot afternoon. Birds love the cover and shelter in it between visiting the bird feeder and bird bath. It is heavy, needs strong support and trimming.
If you can’t make it to an exotic destination, why not create a little paradise in your own backyard where you can accomplish the same thing, only on a regular basis? By planting blooming flowers, bushes, vines, ornamental grasses and flowering trees, you can surround yourself with nature’s best and brightest. If your personal space is limited, hanging baskets, window boxes or big pots of colorful flowers at your entrance or back door will give you joy every time you see them. Perennial plants come up every year. They are an initial investment but save money, time and work in the long run. By adding a few more each year, the switch-over to perennials can be made. Save some empty space to fill in with annuals and change or vary the color scheme each year. Any color combination, however, will work because all of nature’s colors go together. For an artistic flair, space plants in groups of odd numbers: one, three, five, etc. Make a color impact by planting bulbs or flowers in clusters. There are countless annuals from which to choose A popular flower is the cascading wave petunia. Usually found only in hanging baskets and arrangements, they make a stunning border if planted directly in the ground. A place without full sun all day would be safest and would require less water. Wave petunias spread out so it doesn’t take as many plants. A half-dozen eight- to ten-inch pots will cover a 13- to 14-foot border. In creating your personal paradise, bulbs add a unique touch, have magnificent blooms and are dependable. They are exotic and
imaginative with their unusual shapes and vivid colors. Many bulbs come up every year and some multiply. Tulips, daffodils, crocuses, hyacinths and narcissus varieties are a joy in the spring. Lilies are show-stoppers. Plant them nearby and the wind will carry their fragrance to you, enhancing your paradise experience. Consider cannas and dahlias to make a dramatic, continuous show. They come in all sizes and colors. They have to be planted each spring, but can be kept from year to year. Before frost, the aboveground part of the plant must be removed and rhizomes and tubers dug up. Some sources suggest washing off the dirt and drying them before covering with peat moss or sawdust. Store them in a cool place at 45 to 55 degrees. One older couple didn’t follow any directions and stored stock varieties of canna rhizomes in an unheated pantry off the breakfast nook. They kept them, unwashed and uncovered, in an open trash barrel. It worked and the cannas were striking every year as backyard accents. In the spring, divide the rhizomes and tubers. Gently cut where they have multiplied out from the original. Even the smallest ones make good-sized plants. Dahlia tubers must be handled carefully to not break off the sprout. Plant them when frost is past and the soil is warm. When thinking of backyard creations, two very diverse yards came to mind. The yards were once plain and flat and both were transformed into the owner’s perception of pleasure and paradise. Years ago, a friend was good enough to share her expertise, know-how and extraordinary iris,
dahlias and cannas. She was a small, wiry lady whose passion was flowers. Her iris usually won “Queen of the Show” and she became known as “The Iris Lady.” She filled half of her backyard with extraordinary iris, cannas and dahlias and offered tours during iris season. She kept the cannas and dahlias over the winter. Each spring, she picked out the “good” dahlia tubers, those with little nubs or spouts showing. If there were no sprouts, her experience was those tubers probably weren’t going to grow. Cannas and dahlias multiply. She sold the extra rhizomes and tubers and used the cash to buy other varieties. She always planted decorative and/or ornamental dinner plate dahlias. Some were larger than dinner plates. She shared her dahlia planting method. Dig a hole two to three times as deep as the tuber is tall. Put a handful of bone meal, dried manure and a little blood meal in the bottom of the hole and mix. Cover with a layer of dirt as protection from fertilizer burning. There are ready-made bulb fertilizers at your local garden center. Organic is best for your environment. Place the tuber so the nub or sprout is up and cover with soil. If already sprouted, position the tuber so the sprout shows above the soil. Water two to three times a week after the sprout appears. To protect dahlias in fickle spring weather and allow for earlier planting and blooming, she used a simple method. Using a can opener and garden gloves, remove the lid from one end of a coffee-sized can. On the other end, open most of the lid, leaving some attached to the can. Bend back
A bearded iris glows golden in the late afternoon sun.
many varieties of plants. Interesting insects, including honey bees and butterflies, returned. Insects are basically obscure but the son enjoyed discovering and learning about them. They are harmless, good for the soil, and do their own thing, like insects do. While the yard wasn’t a green, flowing carpet like many monoculture lawns are today, it was thick, green, healthy and looked just fine. It was an eye-opener that, while the natural look is not perfection, it is certainly OK. The yard lacked a water source. Continuing with their theme, they made a small ground-level pool. It was an idea that could be used by anyone. It required a minimum of time and money and the son could be part of it and help. A spot was chosen that could be enjoyed from the screened-in back porch. Using a shovel, a fiveto six-foot irregular-shaped pool was scooped out. It sloped gradually from ground level to eight or so inches deep in the very center. Black plastic held the water. Rocks were arranged around the edge leaving space so birds, butterflies, bees, frogs and ground critters could easily reach the pool. Small plants and flowers were added. A rainfall filled part of the pool and, before work was even completed, a variety of grateful creatures, large and little, started visiting regularly. The family transformed a plain city backyard into a place of distinction and purpose that even had a title. They received their certificate, a sign and, as the son pointed out with excitement, a sticker to put on the sign. They brought interest, beauty and health to their yard, increased their son’s environmental awareness and love of wildlife, and immensely enjoyed their personal creation and contribution.
The most exotic looking insects and wildflowers are a striking combination at Cedar Bog, a nature preserve. Don’t miss the wild orchid walk on June 1, 1-3 p.m.
For your own lovely spot, increase beauty and activity by choosing butterfly, hummingbird and pollinator-friendly plants. Add bird and hummingbird feeders and colorful birds will visit regularly. They are mesmerizing. A bird bath or any kind of water source is an additional attraction. It is true that if you build it, they will come. To complete your respite, add a porch swing, picnic table and a large or small grill. Or, just set out some comfortable lawn chairs for yourself, family and friends. Leave your concerns and adopt a blissful attitude. Make a glass of iced tea or lemonade and escape into your place of peace. But, if your spirit is worn thin by the long, bitter cold winter and you crave instant color and a reprieve quickly, know that nature’s readymade paradise is close at hand. Escape the confines and enclosure of the house and visit your area state park or nature preserve for the annual explosion of spring wildflower blooms. Many wildflowers can be seen from the roads, but even a short walk on nature paths and trails will provide countless rewards and revitalize your soul. Take a picnic and fishing pole and it will be a regular outing! Continue to visit the parks and preserves as other wildflowers bloom through fall. Take a walk on your own or check your local newspaper and the Internet for tours and walks with an informed naturalist. For fall beauty, choose trees that turn brilliant colors and ornamental grasses with eye-catching seed heads. A small statue adds a focal point.
Salt | May/June 2014 | 13
the lid and place the can over the tuber. Keep the lid opened when it’s warm and closed when it’s chilly. This method works for any tender plant. With cans and lids around, the neighbors will know something big is going on in the yard. But they’ll be the first to appreciate the results. When cold temperatures pass, remove the cans and prepare stakes to hold up the gorgeous giants. In later years and with health issues, The Iris Lady realized she had to give up her iris because of the work and care required. She kept a few special ones, including the delicate pink iris that looked like shimmering silk tissue with a tuft of soft velvet at its throat. It is said that all is relative to the situation and everything has its season. Perhaps backyards must evolve as their owners do. She replaced her iris with daylilies and explained enthusiastically, “Daylilies come in all colors and don’t require much work.” That says a lot about considering daylilies as a great plant for the yard. Prolific growers, they occasionally have to be divided. She created beautiful borders with masses of daylilies along her sidewalks, patio, driveway and everywhere. One border was bright red, another brilliant yellow and neon orange. It was a striking transformation. By making changes and adapting, she could still maintain her backyard paradise and love it whenever she walked through it. As an alternative, one southwest Ohio couple decided to go natural when recreating their backyard. They wanted their young son to learn to appreciate nature and wildlife, but were city-locked. To help the environment and make their space interesting and attractive, they researched and learned how to create a Certified Wildlife Habitat. Requirements are not complicated. Many features, such as some trees and bushes for bird cover, are already present in peoples’ yards. For more information, visit www.nwf.org/backyard. Their first step was to return the yard to its natural state. That took courage. They stopped using chemicals and set mower blades at a slightly higher level. It required a closer look to see there was not just grass growing, but
Plan Your Trip to The Centre of The Unexpected
Mystery of the Serpent Mound Story by Steve Boehme Photos by Jeffrey Wilson
Heated indoor pool, hot tub, business center, upscale guest rooms, free parking, complimentary high-speed internet, complimentary 1-800 and local calls, in room safe, and room service. Enjoy breakfast, lunch and dinner at Max & Erma’s. (Located in the Roberts Centre)
Online Reservations: www.robertscentre.com Or call 1-800-654-7036
14 | Salt | May/June 2014
The Roberts Centre is within minutes of: • Kings Island Park • The Beach Water Park • Ohio Renaissance Festival
• Fort Ancient • New Ozone Zipline • Golf, Hunting, Fishing, Canoeing
• Historic Waynesville
• Wilmington College
Robe Cent rts re l
Officia
Host
Hote
lo RenaOHIO f the issan Festi ce val
40587398
Stonehenge, the Pyramids, and the Great Wall of China are awe-inspiring wonders that most of us will never visit. Much closer to home, we have a world-famous monument of timeless beauty right in our backyard: The Great Serpent Mound, overlooking the Brush Creek Valley in Adams County. An internationally important archaeological site that rivals anything on the globe, Serpent Mound is worth a visit in any season. The beauty of the spring, summer, fall and winter landscapes make for very different experiences. Experts disagree about exactly how old Serpent Mound is, who created it and why. Native-American artifacts dating back to the Paleo-Indian period, more than 10,000 years ago, have been found there. Carbon-dating efforts continue to this day. One thing is for certain: Serpent Mound is fascinating on many levels, to people from all walks of life, from all over the world. Walk a footpath around the serpent, or look down from the observation tower, experiencing the mystery and power of this monumental effigy. A nature trail winds down into the Ohio Brush Creek Valley below the head of the Great Serpent through the surrounding hills and hollows. Bring a picnic lunch to enjoy in the new shelter or in the ample shady green spaces of the park. The nearby Serpent Mound museum tells the story of the earthwork, the ancient peoples who called the region home, and the fascinating geology of the surrounding area. A gift shop offers unique local artwork, and many books on archaeological and Native-American topics. You can time your visit to enjoy one of the many special events hosted by the Friends of Serpent Mound. Annual events include a three-day summer Solstice Celebration, Archeology and Geology Day, Perseids Meteor Shower Viewing, Reptile Days, and the Winter Solstice Celebration featuring “Lighting the Serpent,” a breathtaking luminary candle display around the serpent earthworks. Admission to these events is free — donations are appreciated — however, the park charges $8 per car for parking. A public park for more than a century, and a National Historic Landmark, Serpent Mound is actually owned by the Ohio Historical Society. It is managed by the Arc of Appalachia Preserve System with assistance from the Friends of Serpent Mound, a local non-profit group. Serpent Mound is located at 3850 State Route 73 just north of Locust Grove. The park is open year round from dawn until dusk. Call 937-587-2796 for museum hours. Event information can be found on the Serpent Mound website, www.serpentmound.org. Additional information about Serpent Mound is available from the Ohio Historical Society at www.ohiohistory.org.
Upcoming Events hosted by the
Friends of Serpent Mound Friday - Sunday June 20-22 Summer Solstice Celebration Sunrise-Sunset Saturday June 28 Reptile Days 10 a.m.-4 p.m. Tuesday August 12 Perseid Meteor Shower Viewing Saturday September 6 Archaeology and Ohio Geology Day 10 a.m.-4 p.m. Sunday December 21 Lighting the Serpent 4-8 p.m. (Rain or wind date Dec. 22)
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Salt | May/June 2014 | 15
www.WilmingtonSavings.com
Celebrate with cake! How one home baker turned a hobby into a sweet business
16 | Salt | May/June 2014
By Andrea Chaffin, Food Editor Inside a quaint, red farmhouse within the blink-once-and-you’ll-miss-it community of Lilly Chapel, Susan Mouser is under a dust cloud of flour and sugar on any given weekend. There, she spends hours creating custom cakes unlike any you’ll typically find in the commercial, big city bakeries — forget a Madison County home kitchen. If you can dream it, she can build it, Mouser says. Among the samples in her portfolio are cakes shaped like life-size Fender Telecaster guitars, firetrucks, skulls, lions, football helmets, monkeys, pizza, flowers, tea cups, cartoon characters and Legos. “Sometimes, I surprise myself,” Mouser admits. “I’m like, ‘Wow. I made that.’ ” Her business, Sugarplum Cakery, started out as a joke in 2005. Using a cake mix, 13-by-9-inch pan and some plastic decorations ordered online, Mouser made a
mischievous cake for her brother-in-law. She had so much fun, she started making cakes for every occasion — birthdays, anniversaries, graduations, etc. The more cakes she made, the better she became. She spent hours practicing and playing in her kitchen, using online decorating tutorials and perfecting a thick folder packed with her late grandmother’s cake recipes. As the months and years went by, celebrated with cake after cake, Mouser began to earn a reputation. Calls started rolling in requesting the cakes. “For the longest time, I always said I’d never sell a cake — their reaction is all I needed,” she says. “But, then a friend of a friend called and then it was like, ‘Ok. I’m going to go broke if I make all these cakes for free.’ So then I decided maybe I need to make a couple dollars to cover the costs. But it’s turned into a good business.” Cakes come in Grandma’s flavors such
as French vanilla, white almond, chocolate, carrot, strawberry-banana and Hummingbird Cake, and are topped with homemade Buttercream frosting or fondant —a doughlike icing used by decorators to create a perfectly smooth surface. When asked to share the cake recipes, Mouser politely declines. “You can’t really give your secrets away or you won’t have a business,” she says. “And, these are pretty dear to my heart.” Mouser admits she spends “a lot of time” thinking about cakes. But, of course, not every cake goes exactly as planned. A self-described perfectionist, she recalls a Dora The Explorer cake which “just gave her fits.” The hardest part is getting them perfect, she says. “I see the flaws in my cake. Someone will look at one and say, ‘Oh, God, that’s gorgeous,’ and I’m thinking there’s a wrinkle in the fondant and a little smudge on a rose,” she says. “If my card goes in that box, I want
Step Two
Sugarplum Cakery’s Buttercream Frosting
Step Three
Courtesy of Susan Mouser Ingredients: 1/2 cup (one stick) unsalted butter, softened 1/2 cup Crisco shortening 1/8 tsp. popcorn salt 1 tsp. extract of choice (such as vanilla) 4 cups sifted powdered sugar 3 T., plus one milk cap full of milk Directions: In a mixer with a paddle attachment, combine butter, shortening, salt and extract. Then, add powdered sugar one cup at a time. At the end, add the milk and mix until frosting reaches a thick, creamy consistency. If desired, tint with “cake paste” food coloring (it’s a jelly-like texture and doesn’t water down the icing).
l cake n rose swirtio ns) Make your ow uc str in for detailed (See page 18
Supplies: Sugarplum Cakery’s Buttercream Frosting Pastry bag (Mouser prefers disposable) M1 pastry tip
Salt | May/June 2014 | 17
A beautifully decorated rose cake makes a big impression with little effort, says Mouser. All the supplies are available in the cake sections of any hobby or big box store. Just be sure to apply a “crumb coat” (thin layer) of frosting to the cake first.
Fender Telecaster guitars, firetrucks, skulls, lions, football helmets, monkeys, pizza, flowers, tea cups, cartoon characters and Legos.
Step One
it perfect. But some just won’t cooperate.” The busiest time of year is May through July, with cakes for Mother’s Day, Father’s Day, graduations, weddings and various summer parties. Because she works full-time and can only bake on weekends, she finds herself turning away customers. She’s never advertised; the business has always been entirely word-of-mouth. “Unless I plan not to make cake, I can make them every single weekend,” she says. Now, every vintage cupboard and clothes closet is filled with cake pans, stands, decoration tools, cutters, shapers and forms. Her hope is to one day retire and bake cakes full-time in a larger kitchen — perhaps as part of a storefront or in an addition to her farmhouse. “People like to celebrate, and when you have something special you can celebrate with, that’s the draw,” Mouser says. “Every cake is customized to what they’re looking for. It’s not something you see at any party; it’s actually thought about and planned out and made especially for one person for one reason.” Mouser’s cake are priced higher than most supermarkets, but you get what you pay for, she says. “If someone gets a cake, they’re going to remember when they turned 18 and had that big, beautiful cake, and it had all the stuff on it they liked,” she says. For more information, contact Sugarplum Cakery at 614-419-4412.
STEP ONE:
PREP THE BAG Place the tip inside the bag, poking it out the narrow end. Using your fingernail, make a crease on the bag about halfway up the tip. Remove the tip and cut on the crease. Push the tip back in.
STEP TWO:
FILL AND ‘BURP’ THE BAG Roll the top of the bag down and spoon in the frosting. Squeeze the frosting down into the bag. Using your thumbs, push the air bubbles at the top of the bag. Twist the end of the bag to apply pressure.
STEP THREE:
CREATING THE ROSE Starting at the bottom of the cake, dab the tip to the center of what will be the first
rose to apply enough frosting to stick. Moving in a circular, counter-clockwise motion, make a swirl with constant pressure. When you’ve reached the outer edge of the rose, release pressure. Pull tip away from the cake with the end of each flower. Wipe tip. Repeat in rows across cake, twisting the bag as you go. Roses on the top can slightly overlap over sides of cake to cover edges. Mouser’s Tips • Don’t put Buttercream in the refrigerator, as it will get too hard and then too soft when taken out. Rose decorating requires a stiff consistency. • Don’t try the rose swirl with store-bought canned frosting, Mouser says. “It won’t work!” • Pastry bag tips come in left-handed and right-handed. Make sure you buy the right one! AnDREA CHAFFIn Andrea is the editor for The Madison Press and the food editor of Salt magazine. An OSU graduate, she enjoys piddling in her garden, making way too much food than two people ever need, singing in the car and exploring photography.
My orthodontist. My Life. My Smile.
18 | Salt | May/June 2014
“I smile a lot now, after all the care and hard work Dr. Hayes my orthodontist has put into my smile.” - Jeremy
When you’re considering today’s braces, an orthodontist is the smart choice. Orthodontists are specialists in straightening teeth and aligning your bite. They have two to three years of education beyond dental school. So they’re experts at helping you get a great smile - that feels great too.
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Salt | May/June 2014 | 19
City
Wineries abound in our own Ohio valley Story and photos by Monica M. Schultz
20 | Salt | May/June 2014
A statue rests in the garden at Harpersfield Vineyards.
Across America, wine and wine tourism continue to grow in popularity. In fact, according to a study by the U.S. Travel Association, it’s estimated that more than 60 percent of leisure travelers in the United States have indicated culinary and wine as destinations for travel. And while Ohio might not be the first place that comes to mind for wine tourism, it should. Ohio is the birthplace of wine in America. While everyone else tried to figure out why European grapes wouldn’t grow here, and how to improve wines made from the grapes that did grow here, Nicholas Longworth of Cincinnati planted hybrid vines and continued experimenting with winemaking techniques until he found one that worked. By pressing the Catawba grape, discarding the skins and encouraging a second fermentation in the bottle, Longworth produced the first successful American wine — and Ohio became the leading wine-producing state in the nation until after the Civil War. Throughout the years following the Civil War, wine moved to the West Coast where climates and available land made wine easier to produce. But Ohio wasn’t finished with wine. In the early 1960s, The Ohio State University began researching French-American hybrid vines and soon after planted them near Clarksville. This success resurrected the wine-making business in Ohio, but also allowed it to spread to other parts of the Midwest. Hundreds of acres of vines across the Midwest still trace their literal “roots” to the Ohio River Valley. Today, Ohio is the eighth-largest wineproducing state, behind California, New York, Washington and Oregon, producing more than one million gallons of wine each
Catawba Cheesy Chicken (Courtesy Taste Ohio Wines) Makes 3 servings Ingredients: 1 cup Mon Ami Lake Erie White Catawba Wine 3 5-oz. boneless chicken breasts 4 Ohio green onions 1 cup portabella mushrooms 4 oz. deli ham, diced 1 cup Ohio whipping cream ½ cup Ohio butter 2 tablespoons flour ½ cup Ohio Parmesan cheese 4 cup prepared rice
A red and white wine at Harpersfield Vineyards. Caesar Creek Vineyards
Just across the Ohio River in Kentucky, winegrowers and winemakers are hard at work, too. Check out Baker-Bird Vineyard and Winery in Augusta, StoneBrook Vineyard and Winery in Camp Springs, and Camp Springs Vineyard in Melbourne if keeping to the river is more your speed. Up the Ohio River and into foothills, you’ll find yourself on the Appalachian Wine Trail. If handmade crafts are your idea of a weekend getaway, this is the trail for you. Wine is just one of the many arts to be found along this trail. Pottery, mosaic tile, glasswork, baskets, folk arts, music and storytelling can be found around almost any turn … not to mention great wine. Some of the Appalachian Wine Trail wineries to look for: Black Sheet Vineyard, Marietta Wine Cellars, Raven’s Glenn Winery, Shade Winery and Terra Cotta Vineyards. The Canal Country Wine Trail shares a path with the natural and historical remnants of the Ohio and Erie Canal. In addition to wineries, stop to visit geological sites left by ancient glaciers; remnants of Native American cultures, pioneer settlements and early railroads; and the Cuyahoga Valley National Park. And don’t forget to check out the Amish goods nearby, especially the cheese, which can be found at several vineyards. Some of the Canal Country wineries to look for: Breitenbach Wine Cellars, Gervasi
Vineyard, School House Winery, Silver Run Vineyard & Winery and ThornCreek Winery. The Vines & Wines Wine Trail northeast of Cleveland follows the Grand River Valley and is probably the most popular Ohio wine trail. Encompassing everything from covered bridges to antique shops and nearby Lake Erie, this wine trail is home to more than half the winegrape acreage in Ohio and boasts more wineries per square mile than any other region. Some of the Vines & Wines wineries to look for: Ferrante Winery, Harpersfield Vineyard, Maple Ridge Vineyard, St. Joseph Vineyard and Lakehouse Inn Winery. Continue down Lake Erie’s coastline for the Shores & Islands Wine Trail. In addition to great wine and great lake views, the trail includes family friendly stops such as Cedar Point, the Lake Erie islands, boating and beach activities, and religious and historic monuments. Some of the Shores & Islands wineries to look for: Chateau Tebeau Winery, Firelands
See WINERIES | 24
Salt | May/June 2014 | 21
year. And Ohio has almost 200 wineries in five appellations, or wine regions. That’s one within 35 miles of every Ohioan, according to information published by the Ohio Wine Producers Association. Perfect for a daytrip or for a long weekend. So how do you find these wineries and vineyards? Follow a wine trail. Ohio has six wine trails that lead around the state from Cincinnati to Conneaut and pass through all five wine appellations. Many of the wine trails run special tours that include overnight stays near their wine regions and tour bus accommodations to ensure easy and safe travel. Or create your own tour with friends, then enjoy a leisurely day relaxing and sampling Ohio’s best among the rolling landscapes. Start with the Ohio River Valley Wine Trail in honor of our state’s wine heritage. Winding along the Ohio River, this trail passes through the history of Longworth and his much-lauded Catawba and is noted for some of the best views from cityscapes to remote ridges high above the river barge traffic. It’s also home to several awardwinning wines and ongoing advances in Midwestern winemaking. Some of the Ohio River Valley wineries to look for: Kinkead Ridge, La Vigna Estate Winery, Meranda-Nixon Winery, Moyer Vineyards and the Winery at Versailles.
Directions: 1. In large skillet over mediumhigh heat, melt butter. 2. Place chicken breast in hot butter and brown to cook both sides well. 3. Remove chicken and add onions, ham, flour, ½ cup wine, and mushrooms to skillet. 4. Add whipping cream. 5. Cook until sauce thickens. 6. Place each chicken breast over 1 cup rice. 7. Add cheese to sauce in skillet and pour over each breast evenly.
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Wineries From page 21 Winery, Hillside Winery, Mon Ami Historic Winery and Stoney Ridge Winery. Not all wineries mean you have to give up the city, especially those on the Capital City Wine Trail where all wineries are located within a short drive from Columbus. That doesn’t mean there won’t be rolling hills of grapevines or spectacular natural views. But it does mean you could visit two or three in a day and leave time for big city fun. Some of the Capital City wineries to look for: Camelot Cellars Winery, Manchester Hill Winery, Powell Village Winery, Shamrock Vineyard and Wyandotte Winery. Instead of a trail, maybe you’re interested in learning about the importance Ohio wines play in sustainable and organic farming practices. More and more Ohio wineries are offering wine tastings and tours
designed to help raise awareness about local food production and agricultural practices. At Auburn Twin Oaks Winery in Chagrin Falls, sustainable practices are a highlight of a visit to this family farm where one of the goals is to connect you to the land and nature. Tarsitano Winery & Café in Conneaut is a Certified Organic Estate Winery, meaning it grows and harvests its grapes in the most natural, least harmful way. And Vermilion Valley Vineyards practices its commitment to local products and sustainable practices in the Vermilion River watershed. Regardless of where you are or what your interest, there’s a winery that’s just right for you. Some wineries have awardwinning restaurants, while others invite you to bring along your own picnic. Curled up by a fireplace or sprawled out on the grass over a picture made by Mother Nature. By the great lake or nestled in Amish farm country. On a romantic weekend or a girls’ trip. The best way to decide is to try them for
yourself. But before you go, sign up for the Ohio Wines Visitor Incentive Program, or Ohio Wines VIP. Started in 2012 to help raise awareness of Ohio’s wine industry, Ohio Wines VIP is a rewards program for Ohio wine tourists. Enroll for free online at www. ohiowinesvip.com, then visit participating wineries to receive a stamp or a code. Each stamp or code accounts for points that can be redeemed online for prizes that include corkscrews, wine bottle chillers and a vineyard tour and appetizers. To learn more about the Ohio Wine trails and Ohio wineries, or to download wine trail brochures and maps, visit www. ohiowines.org. To find information about locations, hours of operations and winery events, visit www. tasteohiowines.com. There you’ll also find information about retailers near you that sell Ohio wines, wine pairing tips, and recipes from “Cooking with Ohio wines” entries.
TransporTaTion
CHECK OUT MONICA’S FAVORITES Wine and beer: Valley Vineyards, Morrow Wine and spirits: Woodstone Creek Winery & Distillery, Cincinnati Wine and tea: Unicorn Wine Guild, Belpre Family friendly winery: Emerine Estates, Jefferson Island winery: Heineman’s Winery, Put-in-Bay Winery inside a national park: Sarah’s Vineyard, Cuyahoga Falls Make your own wine winery: It’s Your Winery, Akron Hardest to find, but worth the effort winery: Myrddin Winery, Berlin Center Join the harvest winery: Caesar Creek Vineyards, Xenia
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26 | Salt | May/June 2014
Story and photos by Steve Boehme
One big challenge for gardeners is to visualize how plants will look when they grow up. Having a good mental picture of a mature perennial, shrub or tree helps you plant it in the right spot. Seeing mature landscapes in every season also helps you find new and interesting plants for your own garden. Simply looking at your neighbor’s yards won’t show you a big enough variety. That’s why it’s so interesting and helpful to visit arboretums, botanical gardens and well-landscaped park show gardens. An arboretum is simply a park-like setting where a large variety of plants is installed for educational purposes. This is where you go to see what trees look like when they grow up, to help you visualize which plants would be the best for your own landscape. Each plant is labeled, and usually it’s combined with other plants that go well together. Arboretums and show gardens make great day trips, and there are quite a few good ones in southwest Ohio. Here are some favorites:
features 60 varieties of willow. It is known for good bird-watching despite its location in the heart of Columbus. For more information, visit www.chadwickarboretum.osu.edu. Dawes Arboretum: Begun in 1929, this arboretum covers more than 1,800 acres of trees, history and nature. It is a showcase of plant collections and educational experiences, including a cypress swamp, Japanese Bonsai Garden, crabapples, conifers, oaks, azaleas and hollies. Drive the five-mile auto route or walk more than eight miles of hiking trails. For more information, visit www. dawesarb.org. DAYTON AREA Cox Arboretum: With 189 acres of gardens and nature, Cox is a hands-on adventure in horticulture. Highlights include The Edible Landscape garden, Butterfly Meadow and House, Shrub Garden with more than 500 different trees and shrubs, Water Garden & Rock Garden, Wildflower Garden, and 3.5 miles of walking trails. For more information, visit www.metroparks.org/ Parks/CoxArboretum Wegerzyn Gardens: The Miami Valley’s Five Rivers Metroparks in southwest Ohio is home to the Wegerzyn Gardens and Horticulture Center. It features Victorian, English, Federal and Children’s Rose gardens, a boardwalk overlooking rivers and forest, a scenic river bikeway and a learning center. One of the main attractions is the Children’s Discovery Garden, which includes a preschool area, two ponds, individual garden plots, wildlife area, perennial and rock gardens. There is a Reception Lawn amidst a wall of pine trees, and a nature trail. The learning center offers help with home landscaping, gardening and floral craft making. For more information, visit www.metroparks. org/wegerzyn.
Salt | May/June 2014 | 27
interesting grasses, mature shrubs, a butterfly garden, a Japanese shade garden, a mature Bamboo grove and other exhibits. Hardscape walls and pavers, water features, decks, fences and bridges set off the plants. Moving water is everywhere, and lots of shady spots to relax and cool off. The parking areas feature drought-tolerant CINCINNATI AREA landscape plantings. For more information, Spring Grove Cemetery: In addition visit www.cincinnatizoo.org. to being a resting place for the departed, Mount Airy Forest: Still the nation’s Spring Grove Cemetery in Cincinnati is largest municipal park, Mount Airy was the a world-class arboretum, a place where first municipal reforestation project in the mature woody plants are displayed and country with more than one million trees studied. across approximately 1,500 acres. Started 170 years ago by the Cincinnati The grounds include rolling hills, valleys, Horticultural Society, Spring Grove Cemestreams, gardens, woods and wildlife, and tery was intended from the beginning to be display magnolias, azaleas, lilacs, dwarf a showplace for trees from around the world. conifers, rhododendrons and perennial It has more than 1,200 species, including gardens. an extensive collection of flowering trees, Reflecting the style of Frank Lloyd Wright, shrubs and perennials. the park buildings include picnic shelters The many ponds throughout the grounds and a handicapped accessible treehouse. are beautiful places to linger at any time of For more information, visit www.cincinyear. natiparks.com/mt-airy-forest. Take an hour and drive through Spring Grove next time you’re in Cincinnati. AdmisCOLUMBUS AREA sion is free, and you can see quite a bit withChadwick Arboretum: Chadwick out ever leaving the air-conditioned comfort Arboretum, on The Ohio Statue University of your car. For more information, visit www. campus, features a mix of constant color springgrove.org. throughout the year. Cincinnati Zoo and Botanical GarOSU has a trial garden for annual flowers, dens: During the summer months, when which sorts the really good annual flowers their impressive show gardens are at their from the merely average. There is a vegpeak, there is a massive display of color etable garden designed for handicapped throughout the zoo grounds. access and horticultural therapy. Other projAnnual flowers and grasses, perennials, ects include a “green roof,” literally a rooftop trees and shrubs are combined in imaginagarden providing live insulation winter and tive ways. The displays serve as a real-life summer. test garden where flowers are evaluated for Nearby Lane Avenue Gardens is an performance and ease of maintenance. extensive tree planting with a “labyrinth;” Every year the zoo plants more than a paved walk similar to a maze but with no 20,000 annual bedding plants in order to wrong turns or dead ends. Arboretum North test new varieties. Plants are labeled so you across the street is the newest section, and can learn as you explore. There are many
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After surgery, illness or injury, you want to get home and back to your life as quickly as possible. Choosing the right medical and rehabilitation team will strongly impact your recovery. Heartland offers state-of-the-art equipment, trained therapists and nurses, similar to a hospital setting. Our team offers alternatives for patients making the transition from hospital to home by using an intensive approach that teaches lifestyle adjustments to promote independence. After all, isn’t your goal to successfully return home and back to a meaningful lifestyle? Come tour Heartland, see our staff in action and receive a complimentary tour package. We will also show you our outcomes that are targeted to getting patients back home.
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30 | Salt | May/June 2014
Life on the farm at Youn On State Route 68, one mile north of Yellow Springs, a stoplight is suspended above the entrance to a farm. The distant bleating of goats and lowing of cows emanate from the petting zoo off to the far right. Silos rise above the flat land like stationary, silver giants — the skyscrapers of rural life. Painted and preserved tractors, plows and other farm machinery are on display on the grounds. But Young’s Jersey Dairy is so much more than a collection of barns and silos. It also boasts two restaurants, a miniature golf course, a heated driving range, batting cages, two gift shops and a seasonal corn maze. With events like the Annual Easter Egg Hunt, car shows, festivals and the Annual Wool Gathering, it is a popular Greene County attraction. Yet this bustling business has humble beginnings. In 1869, the red barn was erected on the property of Young family relatives — the earliest predecessor to its many companions. During the era of the Great Depression, the Young family lost the property to a neighbor. It wasn’t until 1946 that Hap Young, grandfather to CEO Dan Young (one of more than 15 current owners of Young’s Jersey Dairy), finally regained the land. Hap was the father of three sons — Carl, Bob and Bill — and owned a tractor dealership. During the late 1950s, the Young family owned a 60-acre farm and rented about 500 additional acres. In 1958, Hap’s boys began a roadside
milk stand, which was the modest beginhas been working on the farm for about nings of Young’s Jersey Dairy. As the popu20 years, performing routine maintenance larity of their fresh milk grew, additional including painting — and repainting — the products such as ice cream, cheese and many cow sculptures on the grounds. Cody other foods were added. In the late 1980s Whittaker, Lee and Bill’s nephew, attends to and early 1990s, most of the entertainment the batting cages and driving range while facilities were built. ensuring safety of the customers. Although Young’s Jersey Dairy no longer It is a business by families, for families. sells milk, the business still focuses on famWith about 320 employees in peak seaily. son— the main workforce ranges in age Dan grew up working on the farm. Cathy, from 16 to 24 years old — many romances his wife, began working for the business in that result in marriages begin on the farm. high school. It was at Young’s Jersey Dairy This is true among customers as well, Dan that they were able to get to know one said. another and “Lots of eventually engage“Lots of engagements began dating. ments happen They were here,” he said, happen here,” Dan Young married and recounting said, recounting a story of later wela story of a comed a son, customer a customer who strung an John, to their who strung an engagement ring around a family. engagement Now an around a goat’s neck. “I told him, if the ring adult, John goat’s neck. “I operates his told him, if the goat eats it, that’s all you.” own business, goat eats it, but continues that’s all you.” to help his Young’s parents with marketing for the farm through Jersey Dairy offers entertainment for all age social media and the website. groups. Adults may appreciate the drivBut the family connections do not end ing range, mini golf or a quiet meal at the there. Lee Whittaker, Dan’s brother-in-law, Golden Jersey Inn. Children have options works on site as a landscaper. Bill Whittaker like the petting zoo, Cowvin’s Kiddie Corral
Gathering Wool
Did you know that Young’s Jersey Dairy is the host venue for “A Wool Gathering” presented by the Midwest Festival of Fibers? Farmers promote natural fibers at the gathering. Wool, alpaca yarn and bison yarns, among others, are featured. Last year, there were nearly 100 vendors on the farm, the farthest from Arizona, according to Dan Young. Over the course of two days, approximately 8,500 people visited the gathering. This year it will take place Sept. 20 and 21.
ng’s Jersey Dairy include salty caramel pretzel crunch, maple waffles and bacon, Wooly Wonka, key lime crunch and Cow Patty. “You have to have some Young’s ice cream,” Dan said. About 46,000 pounds of cheese — 28,000 pounds of which were fresh cheddar curds — also sold in 2013. It is about a nine-hour process to create a batch of fresh cheese. There are several varieties of cheeses, some of which are Colby, Monterey Jack, Gold Medal winning Baby Swiss and Gold Medal winning Natural Wood Smoked Cheddar Cheese. Cheddar Curd flavors include white cheddar, garlic, Cajun, Italian, habanero, ranch and dill. Although a great deal of the food comes direct from the farm, Dan also buys some products from Ohio businesses. Bowman and Landes free range gourmet turkeys are purchased from New Carlisle in Clark County. Lettuce is purchased from Tac Industries in Springfield, a company that specializes in hydroponics and employs many people with disabilities. Young’s Dairy is also incorporating more local beef into its restaurants. Owners hope to purchase pork from the Columbus area in the future. The small farm turned business mecca continues to focus on family entertainment and homemade foods. “We work hard to create great experiences for our guests,” Dan said.
• June 9-15, Farmstead Cheese Festival • June 30 through July 6, Independence Day Family Value Week • July 19-20, 12th Annual Young’s Ice Cream Multi-Charity Bike Tour • Aug. 2, 13th Annual Vintage Truck — Young’s Truck Show
Young’s Jersey Dairy Contact Information • 6880 Springfield-Xenia Road, Yellow Springs, OH 45387 • 937-325-0629 • www.youngsdairy.com • www.facebook.com/YoungsDairy • www.twitter.com/youngsdairy
Spring and Fall Hours March 10-May 25 and Aug. 19-Nov. 2 Sunday-Thursday, 7 a.m.-10 p.m. Friday and Saturday, 7 a.m.-11 p.m.
Summer Hours
May 26-Aug. 18 Sunday-Thursday, 7 a.m.-11 p.m. Friday and Saturday, 7 a.m. to midnight
Salt | May/June 2014 | 31
with play tractors and a slide, a barrel ride “train” called Movers and Shakers or seasonal pumpkin picking. “We create fun for our customers,” Dan said, regarding the company’s mission. In his training classes, he teaches employees that someone’s money is important, but so is their time. Therefore, Young’s Jersey Dairy aims to create a valuable experience in both respects. Dan credits their success to a focus on guest services and referrals from customers. The farm is also a “safe place” for couples and many choose the location as their first date, Dan said. Casey Flores, a recent visitor to the farm, asked his sweetheart, Lauren Eilenfeld, to accompany him on a romantic spin around Young’s Jersey Dairy mini golf course. It was Lauren’s first time on the farm, but Casey had been there once before and admitted he loved the ice cream. The homemade ice cream and cheese are attractions for all ages. Both products are made on site. The ice cream is the best seller, with 65,000 gallons purchased by customers in 2013. The frozen treat is rumored to be some of the finest tasting in Ohio. According to the Young’s Jersey Dairy website, ice cream is made from a 15-percent butterfat mix (pasteurized milk, cream and sugar mixture), which gives it a rich taste. Many flavors are offered, some of which
Young’s Jersey Dairy Events
Recipes from Young’s Jersey Dairy Honey Butter Makes 8 servings Ingredients: 1/2 cup butter 2 tablespoon honey 1/2 teaspoon cinnamon
Photo courtesy Young’s Jersey Dairy
Directions: 1. Put all ingredients in a bowl. Using a mixer, beat ingredients on medium to medium-high speed until very light and fluffy. 2. Serve with toast, pancakes, French toast or with Young’s homemade Sweet Potato Cinnamon Bread.
Sweet Potato and Cinnamon Bread and Honey Butter.
Grandma Patterson’s Homemade Chick’n and Dumplins
Sweet Potato and Cinnamon Bread Makes 1 loaf or 12 muffins Ingredients: 3/4 cup butter, softened 2 1/4 cups firmly packed brown sugar 1 1/2 cups sweet potato puree 2 eggs 2 1/2 cups flour 3/4 teaspoon salt 3/4 teaspoon ground nutmeg 3/4 teaspoon ground ginger 1 1/2 teaspoon baking soda 1 tablespoon ground cinnamon 1 1/2 dashes ground cloves 1/2 cup water Buttermilk Chicken Photo courtesy Young’s Jersey Dairy Directions: 1. Scrub 1 medium-large sweet potato, cut into two-inch-long pieces, place in a small saucepan, and cover with water. Can use Makes 4 servings canned sweet potatoes, also. 2. Cook about 25 minutes before pureeing Ingredients: in a food processor. Remove puree. 2 teaspoons garlic powder 3. Preheat oven to 375 degrees. 2 teaspoons oregano 4. Butter and flour pan or line with muffin 2 teaspoons onion powder papers. 2 teaspoons seasoning salt 5. With an electric mixer, cream the but1 cup flour ter and sugar until light and fluffy; stir in 1/2 cup ranch salad dressing sweet potato puree and egg. 4 chicken breasts, boneless/skinless 6. Sift together flour, salt, nutmeg, ginger, Directions: baking soda, cinnamon and cloves. Stir 1. Pound out chicken. Make sure to cover half of the dry ingredients into creamed with film wrap when pounding. mixture; stir in water, then remaining dry 2. Mix ranch dressing, coating every piece ingredients. with ranch. 7. Bake until dry on top and a skewer in3. Mix flour and spices in another pan. serted in center comes out clean. Serve 4. Coat each chicken breast in flour using warm. the “wet hand, dry hand method” and 8. Can make either bread loaves or muffins place on a plate or in a pan. Refrigerate with this recipe. Muffins take around 15 for 4 hours, then deep-fry for 5-6 minutes minutes to bake, bread will take 35 minuntil cooked. Serve with a side of ranch utes, depending on the oven and pan size. dressing.
Buttermilk Chicken
32 | Salt | May/June 2014
Photo courtesy Young’s Jersey Dairy
Grandma Patterson’s Homemade Chick’n and Dumplins.
(courtesy of Dan Young, Grandma Lela Patterson’s recipe) Makes 20 servings
Ingredients: 6 cups self-rising flour 2 cups plain flour 1 1/3 dashes baking soda 1 cup oil 2 cups water - enough to mix well (1 1/2 - 2 qts) (Similar to a pie dough) 1 1/4 gallons water 3 1/2 tablespoons chicken base 2 tablespoons turkey base 2 teaspoons black pepper 1 1/3 pinches white pepper 1 teaspoon salt 1 cup shredded carrots 1 cup chopped celery 1/3 medium onion, diced 2 pounds pulled chicken - white/dark mix Directions: 1. Saute the carrots, celery and onions in 1/4 stick of butter. 2. Add the water, chicken base and turkey base to stock pot and bring to a boil. 3. Combine ingredients for dumplings, mix well, spread out self rising flour on cutting table, place dough at center and cover dough with self-rising flour. 4. Roll dough thin (1/8-1/4 inch), cut into long strips with a dough cutter, and then like a checker board into 1 inch pieces. 5. Drop dumplings into boiling broth. 6. Reduce heat and simmer for 1 hour. 7. Stir dumplings off bottom to keep from sticking. 8. Add pulled chicken after simmering for the hour and cook for 15-20 minutes. 9. Check dumplings to see if done. 10. Cool properly and store in cooler or serve on line.
Grandma’s Meatloaf Makes 8 servings
Photo courtesy Young’s Jersey Dairy
Bread Pudding with Cinnamon Sugar Topping.
Bread Pudding with Cinnamon Sugar Topping Makes 8 servings Ingredients: 7 eggs 1 cup granulated sugar 3 1/2 cups milk 3 1/2 cups cream 1 tablespoon vanilla extract 1 teaspoon nutmeg 1/3 teaspoon salt 3/4 loaf white bread, cut into 1 1/2” squares Cinnamon Sugar Topping: 1/4 cup granulated sugar 1 1/3 teaspoon cinnamon Directions: 1. Mix the cinnamon and sugar together, set aside. 2. Whisk eggs and sugar in a large bowl to blend well. Whisk in other ingredients once blended. 3. Stir in bread pieces. Let stand for 5 minutes. 4. Pour into a 13 x 9 inch pan, greased. Bake at 375 degrees uncovered for 45-55 minutes. Bake until golden brown on top and very slightly loose in the middle when shaken. Internal temperature should be 165 degrees. 5. Let cool slightly. Serve with caramel sauce and Young’s French Vanilla ice cream for a real treat. Store covered in refrigerator.
Photo courtesy Young’s Jersey Dairy
Grandma’s Meatloaf.
Photo courtesy Young’s Jersey Dairy
Directions: 1. Break up ground beef. 2. Place all ingredients in a large bowl. 3. For best results, wash hands well and mix by hand until well combined (or use a mixer). 4. Line a large jelly roll pan, cookie sheet, loaf pans (2), or sheet pan with foil for easy clean up. Just be sure your pan has medium-tall sides. 5. Form meatloaf into a log the length of the pan, or form into two small loaves. 6. Cover tightly with foil. Bake at 375 degrees for 45 minutes to 1 hour or if using two loaf pans, bake for 30 minutes. 7. Uncover, drain off fat and bake for an additional 15 minutes until nicely browned.
French Toast Mix Makes 6 servings Ingredients: 9 eggs 1 1/2 teaspoon nutmeg 2 cups cream 1/2 cup butter, melted and cooled 1 1/2 teaspoon cinnamon Directions: 1. Crack the eggs into a bowl. 2. Beat with wire whisk until evenly mixed. 3. Add cream, nutmeg and cinnamon. 4. Mix well. 5. While whisking, pour in butter and stir every so often to keep butter mixed into the French toast mix. 6. Heat griddle or skillet until a few drops of water quickly evaporate when sprinkled on surface (350 degrees). 7. If possible, use day-old bread. Dunk the bread into the French toast mixture, let it soak for a few seconds, drain off excess and place on griddle. 8. Cook until golden brown on first side, about 3-4 minutes, then flip. Continue to cook on other side until golden, about two on griddle. 9. Sprinkle with powdered sugar, if desired, and serve with real, warm maple syrup available in The Golden Jersey Inn gift shop.
Salt | May/June 2014 | 33
French Toast.
Ingredients: 3 pounds ground chuck 1 green pepper, chopped fine 1 yellow onion, chopped fine 3 tablespoons tomato paste 1/2 cup bread crumbs, fresh, not dried 2 eggs 3 tablespoons catsup 1 teaspoon onion salt 1 teaspoon garlic salt 2 teaspoon seasoning salt
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* Pew Research Institute
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How about a little legroom instead? Organizations hire me to but now that is reserved for the come in and talk to their people elite passengers in First Class. about managing their stress and For the rest of us back in the “NO keeping their sense of humor. class“ section it’s a whooooole So, I travel. different story. A lot. I’ve noticed that At the end of I have to travel the gulf between to them because First Class and my last airplane I can’t get them The Rest of Us gets trip, the flight to come to my wider and wider all attendant went house. (I don’t the time. They will know why; I have have four or five up and down the a large porch, flight attendants aisle with a Hefty running around but they keep telling me that up there in First bag, looking left a conference Class catering to and right saying, center is more their every whim, “Trash. Trash. “comfortable” making sure to for a conference. catch crumbs Trash.” Is name Go figure.) So, before they ever calling really my life is like a land in their laps. scene out of the necessary? But, for us poor movie, “Planes, slobs back in Trains and “coach,” aka the Automobiles.” Mostly planes. “unwashed masses,” we get that Remember the quaint slogan one grouchy flight attendant who of yore, “Fly the Friendly Skies?” is five minutes from retirement That used to apply to all of us, and has “had it up to here” with
passengers in general. At the end of my last airplane trip, the flight attendant went up and down the aisle with a Hefty bag, looking left and right saying, “Trash. Trash. Trash.” Is name calling really necessary? Even though the captain always comes over the intercom with that stock speech inviting us to let them know if they can do anything to make the flight “more enjoyable,” don’t think for a second that they really mean it. I once told a pilot that I’d really “enjoy” a foot massage and a nice lullaby to help with my inflight nap. I’m lucky that I didn’t land on the TSA “watch list” until the end of time. In these post 9/11 times, airline employees are touchier than ever and you must keep your snarky comments to yourself. Planes are now “no smoking” AND “no joking” zones. I’m pretty sure they would ground
the plane and toss you off just for excessive sarcasm. So, I keep my thoughts to myself, but there is a non-stop party going on in my head during the entire flight. It goes like this: What they say: “I need you to fasten your seatbelt.” What I think: “But, I haven’t had my lesson yet!” Them: “Your seat can be used as a flotation device.” Me: “I didn’t know rocks could float…” You get the idea. The flight attendants are there for our “comfort and safety.” Most of them are extremely nice people who obviously enjoy their jobs. Others, not so much. Some will gently glide up and down the
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aisle with the beverage cart, imploring those of us in the aisle seats to keep our arms pulled in so we don’t get grazed. Others barrel up and down the aisle, with absolutely no regard for the welfare of our poor limbs. I once saw a beverage cart with little pieces of elbow stuck all over the sides. And speaking of arms. Whoever designed planes with the idea that two people could somehow share ONE armrest needs a class in basic physics. I’m pretty sure I learned in kindergarten that two objects can’t occupy the same space at the same time. We’re left trying to “work it out” with a complete stranger. “OK, you take the arm rest for the first hour and I’ll take it for the second. If the flight is late, we can alternate every
five minutes after that.” It’s exhausting. Despite all of its travails, flying is still the best, most efficient way to (mostly) get where you want or need to go. I’m still amazed that we all climb into this metal tube and it actually descends into the clouds, and then gently deposits us all in one piece a few hours later. If you keep a good attitude and realize that nearly all of the process is out of your control, you can handle the many potential irritations with humor and grace. And, with all of the downsides of air travel, it warms my heart when the pilots come on at the end of flight to tell us all what a “pleasure” we’ve been and how much they hope we “enjoyed” our flight. Nice sentiment, but I’m still waiting for my foot rub.
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Bring this in for a FREE small bucket of driving range balls.
A truck, a laptop story by Beverly Drapalik Photos courtesy of Tom Cross
&
36 | Salt | May/June 2014
Tom caught this bass from Ohio Brush Creek in Adams County.
‘Gone Fishing’ still a valuable guide for Ohio anglers
plenty of water
Go ahead. Plan a trip. Plan a fishing trip because you have “Fishing Ohio” to lead you to more than 200 bodies of water in Ohio. Tom Cross didn’t merely write about fishing in Ohio — he lived fishing. He spent the summer and fall of 2006 writing the book from the tailgate of his pick-up truck. In the preface, he calls the experience his “incredible journey.” When Tom was asked to write a book about fishing lakes and ponds in Ohio, he wondered if he really wanted to write such a large piece. He considered backing out. After a while he thought, “The house is paid for, and the kids are gone. Why not?” And, if he was asked to write about most of the fishing spots he knew, why not write about all of the lakes, ponds, rivers and streams in Ohio? The task turned into a spectacular challenge; he felt as if he were “cutting down a hickory tree with a pen knife.” He wrote letters to the Ohio parks and asked for assistance. He was given free passes to stay at the parks, and everyone from rangers to administrative assistants responded with help. He started the book, travelling southwest Ohio, in May of 2006; he admits he should have started earlier. From that May until the next November, he slept in his truck more than his own bed at home. He was on the road a total of 13 weeks. A cardboard box held food, a cooler, a sleeping bag, a camp stove, a lantern, clothes, a digital camera, a briefcase and
his laptop. He worked at his laptop on the tailgate of his truck, slept in his truck and even cooked most of his meals at campsites or by the side of the road. Bologna, beans, hot dogs, and coffee were staples in his diet. The weather cooperated most of the time, but by October, he did get caught in snow during his Ohio River jaunt. His last stop was in November at the Cuyahoga River. Tom visited Ohio methodically, region by region. He “set up camp” and then drove around the water’s area, talking with dock workers, fishermen, park rangers — in short, anyone he found. He took volumes of information, writing on a huge map. He devised his own system of data-keeping: Each time someone mentioned catching a fish, Tom used one of several colored pens to mark the type of fish and the spot it was caught. When he got back to camp, he had no trouble deciphering his notes. Sometimes he wrote from daylight to dark on his new laptop. Tom praises the Ohio parks system employees for their expert help, but he also praises fishermen in general. “They are the most optimistic people. They always have a good day,” he said. He has proven his sincere appreciation of everyone he talked with during the writing of the book: Each person is mentioned by name in the acknowledgements. He also credits his wife, Judy, for her encouragement and patience. They have made a
“Fishing Ohio” was published in 2008 and is still a comprehensive guide to fishing in the Buckeye State.
Tom Cross with a pair of nice walleyes from Lake Erie.
Tom enjoys dinner at base camp while writing his book “Fishing Ohio.”
awards and photography is impressive, by any standard. When “Fishing Ohio” was published, Amazon counted it as the No. 1 book on travel in the Midwest, the No. 1 book about fishing, and the No. 1 book about travel in Ohio. It is now in its second printing. Aside from success, however, is a particular satisfaction, Tom said. “There was a fantastic feeling at the end of writing this book: Going into Barnes & Noble or Borders, seeing my
book, and someone asking me to sign it!” Tom has an idea for the next book, but he hasn’t shared it yet. He enjoys living on the family farm and being with family. His job as executive director for the Adams County Travel and Visitors Bureau also takes much of his time, but his passion for writing the “words going through [his] mind” may soon delight his reading audience in the form of another book. Until then, Tom’s fi shing!
Salt | May/June 2014 | 37
lifetime of going camping, hiking and fishing with their three children. Tom glows when talking of family. Maybe that’s why the Dedication reads, “To Benjamin, Patrick and Elizabeth. Perhaps no greater memory can a father have than to share time on the water with his children.” One of those memories was early in his marriage. Tom and Judy were at Cave Run Lake in Moorehead, Ky. He caught a 48-inch Muskie on that trip and was awarded the King’s Trophy for that year. That was 29 years ago, but the trip is still fresh in his memory because he and Judy wanted to take their first son, about 7 months old, fishing that day. They had just bought a new Lawn Boy that came in a large cardboard box. That box became the “crib” in the boat. Tom can remember seeing his son pulling up on the side of the box in order to watch the fishing. “Fishing Ohio” is a result of many fishing trips, and the book’s introduction covers such topics as bugs and snakes,
hatcheries, Ohio’s game fish and trophies. The end of the book includes contact information for agencies that benefit anglers. Most of the book is designed by Wildlife Districts: Central, Northwest, Northeast, Southeast and Southwest. Lake Erie and the Ohio River have separate sections. Within each section, anglers will find all they need to know about an area: A map, general overview, key species, camping information, and of course, fishing information. “Fishing Ohio” is filled with maps and pictures, all produced by Tom. The book also includes directions for side trips. If visiting Pleasant Hill Lake, Tom suggests, “Visit Malabar Farm State Park, which is the farm of Pulitzer Prize-winning author Louis Bromfield.” The fishing information is detailed: “I’d pick April and May as the most desirable time to fish and explore the American Electric Power (AEP) lands Spinner baits, jigs and pigs, plastic lizards, and night crawlers are good early season bets; later it’s hard to beat buzz baits.” Tom’s conversational language makes anglers feel as though their best friend is taking them on a fishing trip! “Fishing Ohio” is the culmination of many years of writing. Tom admits that words are constantly going through his mind. “I can’t help myself. I just have to write them,” he said. In high school, he began writing for the Clermont Sun. His column was called “Gone Fishing.” Later, Herb Lax, editor of The People’s Defender in West Union, asked him to write a weekly column. Tom has since written for North American Whitetail, Field and Stream, Outdoor News, and Country Living, as well as many other publications. Tom’s collection of writing,
Salt Shakers
“These little guys are my favorites. I saw them at an oceanside stand in Venice Beach, Calif., while I was living out there and I couldn’t resist!” Emily Wilt South Vienna, Ohio
In each issue of salt, we try to feature creative photos of salt and/or salt and pepper shakers from our readers’ collections. Please submit photos and descriptions to editor@thesaltmagazine.com by June12, 2014 for consideration.
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This ultimate sweet potato pie made with real baked sweet potatoes beats the best pumpkin pie you’ve ever had.
Photo by Stephen James Boehme
Oh so sweet ‘taters By Steve Boehme
Now is a great time to plant sweet potatoes.
If you’re cramped for space, bush-type varieties like Porto Rico “Bunch” might be better
for you. Sweet potato plants are sold as bunches of rooted cuttings;
stems with a few leaves and well-developed roots. Our nursery gets fresh shipments of sweet potato plants weekly all during May. Keep them moist until you’re ready to plant; wrapping a damp paper towel around the roots works well. After planting, water them regularly to keep the soil moist while they develop. Control the weeds in your row until the plants spread out enough to shade the ground. Be very careful not to overfertilize sweet potatoes, or you’ll get beautiful lush plants with tiny potatoes. Using manure can cause fungus diseases. The best way is to use a low-nitrogen fertilizer like Espoma Garden Tone (4-6-6). Sprinkle 4-5 pounds per 100 foot row on the ground before you till the row.
Salt | May/June 2014 | 41
Now that summer is around the corner, it’s time to plant sweet potatoes. Never tried it? Well, it’s easy. In fact, sweet potatoes may be the easiest crop for home gardeners. The sheer pleasure of digging up all those delicious fat tubers each fall is very rewarding. In the same plant family as morning glories, sweet potatoes need a long season of sunny days to mature, so you need to put them into the ground by early June. Most sweet potatoes are vines that spread rapidly. Sweet potato vines shade the soil so they are great weed control in the garden, so mixing them with rows of corn or ploe beans is a great way to get the most from your vegetable garden.
Set sweet potato plants 12 to 18 inches apart, preferably on a wide, raised ridge about eight inches high. A ridge dries better in the spring and also warms earlier. Covering the ridge with black plastic can speed early season growth by capturing and storing more of the sun’s heat in the soil under the plastic cover. The vines of spreading varieties need a great deal of space, so allow at least three to four feet between rows. Do not water during the last three to four weeks before harvest to protect the developing roots. Sweet potatoes will be ruined by frost, so make sure you harvest them as soon as they are ready. If an early frost takes you by surprise, harvest them immediately before the decay from the dead vines travels into the potatoes and rots them. Which sweet potatoes should you grow? Here are the most popular varieties: Georgia Jets are the sweet-
Sweet potato slips.
est of sweet potatoes. They grow extremely fast, producing No. 1 size potatoes in only 90
days, and extra-high yields. Jets have deep orange inside color with moist flesh and a
marvelous flavor. The outside skin is so red it is almost purple. Vardaman is the next sweetest type we sell at GoodSeed Nursery. A bush variety with the deepest, brightest inside color of all sweet potatoes, Vardaman has golden yellow outside skin that darkens after digging. Beauregard has been accepted by farmers everywhere. Chances are this is the sweet potato that is available at your local market. The outside color is red-orange and the inside color is orange. The Beauregard is a quick maturing potato and has a good shape. Porto Rico “Bunch” is a favorite of gardeners with limited space. Also called “Bush” and “Vineless,” the Porto Rico sweet potato has a copper-colored outside skin and light red flesh. With delicious “old-fashioned” flavor, it is an excellent baking potato producing “Baby Bakers” in 100 days.
Miller’s Furniture & Bakery 960 Wheat Ridge Rd., West Union, Ohio 45693
(937) 544-8524
42 | Salt | May/June 2014
Upcoming Events May 23rd, 24th and 26th Memorial Day Storewide Sale - 10% Off All Items in Stock! At Furniture Store Only. Excluding Outdoor Buildings & Gazebos & Selected Bedroom Sets August 29th, 30th & September 1st Labor Day Sale - 10% Off All Items in Stock! At Furniture Store Only. Put Your Order in Early for Christmas. Excluding Outdoor Buildings & Gazebos & Selected Bedroom Sets August 30th 17th Annual Amish School Benefit Cookout Labor Day Weekend - Menu: Hamburgers, Hot Dogs, Chips, Fresh Pie, Homemade Ice Cream, Coffee and Soft Drinks
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1/4 cup (1/2 stick) unsalted butter, melted 1/2 teaspoon cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon nutmeg Whipped cream or natural vanilla bean ice cream (for serving)
Marjories Outrageously Good Sweet ‘Tater Pie For a truly exceptional sweet potato pie, try this sweet potato puree recipe and fill a pie with it (best with your favorite pie crust recipe, or use a premade crust). Makes one 9 ½ inch pie. Ingredients: Basic Pie Dough for a 1-crust pie 2 cups sweet potatoes (about 3 – 4 medium sized potatoes or 1 ¼ pound) 4 large fresh eggs 1 cup packed dark or light brown sugar Juice of 1 orange Juice of 1/2 lemon 3/4 cup heavy cream, or a mixture of cream and milk
1. Baking sweet potatoes in their jackets, as you would a baked potato, results in dense, flavorful flesh. Scrub the skins, pat dry, prick a few places with a fork, and bake the sweet potatoes in a pie pan or shallow pan in a preheated 400-degree oven for about 1 hour, or until very tender. Cool. Halve length-wise and scrape flesh from skin, and mash. 2. Roll out the dough on a lightly floured surface to a large circle about 1/8 inch thick. Fit it, without stretching, into a buttered 9 1/2 inch pie pan. Trim off the excess dough, leaving a 3/4-inch overhang. Fold under the edge of the dough, pressing along the rim of the pan and forming a high fluted border. Line the pie shell with a sheet of buttered foil, buttered side down, and chill while you preheat the
FAYETTE COUNTY
Fayette County Ag Society
2014 Spring/Summer Events Washington Court House, Ohio
Crossroads of Southwest Ohio
MAY 24 & 25 • DEMO DERBY Gates open daily at 10 a.m. Derby starts Sat. 4 p.m. & Sun. 2 p.m.
Upcoming Events
MAY 31 • TRUCK PULL Gates open 2 p.m. • Pull starts 7 p.m.
Fayette County Fair July 14th thru July 20th at the Fayette Co. Fairgrounds Call Ag Society for more details 740-335-5856
Fayette County, Ohio • 740-335-0761
www.fayettecountyohio.com 40585671
JUNE 28 • PHIL DIRT & THE DOZERS & BOVINE HOBOS Doors open 6 pm, Bovine Hobos at 7pm, Phil Dirt at 8:30 pm
2014 Fayette County Fair JULY 14-19 $8 Admission Includes Rides and all Attractions FREE GRANDSTAND ENTERTAINMENT NIGHTLY “You have seen the rest, come experience the best!”
www.fayettecofairoh.com or 740-335-5856 email: fcagsociety@gmail.com Follow us on Facebook@Fayette Fair
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"Smashit" Demo Derby May 24,and 25th at the Fayette County Fairgrounds. Call Ag Society for more details 740-335-5856 The Pfeifer's Homecoming June 12th thru June 16th. call for reserved seats tickets 740-335-9641 General admission is free
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oven of 400 degrees, with a rack in the lower third. 3. Bake the pie shell until the sides are set, about 8 minutes. Gently remove the foil. Continue to bake, pricking any air bubbles with a fork until the crust is just beginning to color but has not yet baked all the way through, 8 to 10 minutes longer. Set the pie shell aside; leave the oven on. 4. With an electric mixer at medium speed or with a whisk, combine the sweet potatoes, eggs, brown sugar, citrus juices, cream, butter and spices until very smooth. Pour the mixture into the warm, partially baked shell. 5. Bake the pie for 15 minutes. Lower the heat to 350 degrees, and continue to bake until the pie is set but the center is still slightly wobbly, 20 to 30 minutes longer. (The timing can vary based on the depth of the pie pan; do not over bake.) 6. Cool the pie on a wire rack. Serve at room temperature, topped with whipped cream flavored with pure vanilla extract, or real vanilla bean ice cream.
Crafting a small business Story and photos by Sarah Allen
The Kraft shak in Hillsboro merges community and creativity Crafting, for Christy Kerley, has never simply been a hobby. Instead, crafting has been a means of connection, taking those things which are personal and making them a part of the community. “For me, it’s a kind of therapy,” Kerley said. Kerley, who specializes in paper crafts, has been crafting for most of her life. As a teenager, she took home economics classes throughout high school. Sewing, she added, was another craft she has enjoyed since her
early teens. However, in 1994, she began making paper crafts, and those pieces would eventually inspire Kerley to open her own store in downtown Hillsboro. It all began, she said, last January, when a friend asked if she would make paper flowers for her wedding. Kerley agreed, and following the event, posted pictures of her flowers on Facebook. The response, she said, was immediate.
Within a week, she had sold 67 dozen additional flowers. “From there, it just grew and grew and grew,” she said. In August of 2013, Kerley opened her own store, The Kraft Shak, in Hillsboro. Prior to opening the store, Kerley had participated in craft shows. However, she felt that a permanent residence would help not only her own crafts, but also those of other local artists.
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44 | Salt | May/June 2014
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Currently, The Kraft Shak hosts 57 different artists, all of whom are from either Highland County or its neighboring counties. The store, Kerley said, has items for weddings, birthdays, anniversaries, babies or “just because.” “There’s something for every person on your shopping list,” she said. And while The Kraft Shak is still in its first year of operation, Kerley said community support has been “fantastic.” “They’ve embraced it,” she said. In fact, Kerley said The Kraft Shak outgrew its first location and had to move into a bigger store. “We had to,” Kerley said, adding that, in the new location, The Kraft Shak’s selling space doubled. And in the months since the move, which occurred in early 2014, Kerley said business has increased by “25 to 30 percent. At times, I think 100 percent.” As an example, Kerley said that, just within the past year, she has sold close to 63,000 paper flowers. And while Kerley, who is not from the Hillsboro area, was initially apprehensive about opening a local business, she said those worries were quickly allayed. “It’s nice to have a town be so welcoming,” she said. Raised in a military family, Kerley has lived
Owner Christy Kerley works on a diaper cake for an upcoming baby shower.
in a total of eight countries and 37 different states. And, from her experience, she said, a small business differs greatly from a larger one. “You get to know your customers,” she said, adding that a small business can better fit the needs of consumers. Kerley described small businesses as being “one-on-one,” adding that her ultimate goal is to create a store where people can come and feel at home. After all, crafts, Kerley said, are an inher-
ently personal art. “When something is made from the heart, it brings new meaning,” she said, adding that such meaning is rarely found in larger stores. Another difference with small businesses, she said, is that they are the “epitome of local.” At The Kraft Shak, she said, “Every time you purchase something, you help someone from the community. Everything spent here goes back to the community.” Kerley added that The Kraft Shak is “always actively seeking artists and vendors.” As an example, she said the back portion of The Kraft Shak was recently rented and will focus on children’s consignment. And while 57 artists currently have items at The Kraft Shak, Kerley said she plans for that number to increase to 85. Looking ahead, however, is only one part of operating a small business. Also important, she said, is remembering the value of following one’s ambitions. “If you don’t do it, you’ll never know,” she said. “It’s amazing to come into work everyday and do what you dream of.” The Kraft Shak is located at 127 West Main St. in Hillsboro. It is open Monday through Wednesday from 10 a.m. until 6 p.m., Thursday and Friday from 10 a.m. until 7 p.m., and Saturday from 9 a.m. until 5 p.m. For more information, visit The Kraft Shak on Facebook.
Town & CounTry Inc. Town & Country west union
Now Serving you with 2 locations! 838 S. S. High St. 1142 St. Rt. 41 Hillsboro, OH 45133 West Union, OH 45695 937-393-2055 937-544-2913 937-393-2020 (sporting goods)
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46 | Salt | May/June 2014
Dan Ballein Jay Bush Bill Smith Tom Williams Michele Talley
Call JoeWalker 937-302-9668 Sabina
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By Valerie LK Martin
Finding the right ‘station’ Wilmington salon offers unique services for clients Where do the ideas for business start? For the owner of Station 3 Salon in Wilmington, the seed for her own shop began on her daily commutes to Xenia. Maria Compton-Ball traded 18 miles for 15 steps when she opened her salon in March 2013. That’s right: 15 steps. Maria turned her living space into her workplace. “It was hard work,” she says, “but so worth it.” She and her husband, John Ball, a comic book artist, moved to the second floor. With the help of her father, Jim Compton, Maria and her dad completely reimagined the first floor of her home on 132 E. Main St. Gutting, rewiring, plumbing, floor and design were all done by the pair. Of her dad she says, “I am just lucky he knows all about that stuff and is good at it.” From idea to opening took about nine months of effort fitting in time after their paying jobs, but it came off without any obstacles or worries. Maria knows she is fortunate in this. Many small business owners have a much more complicated start. Maria has the added benefit of small business experience, which may have helped. Her parents, Jim and Kandy, own Compton Metal Products. Jim is the fourth generation of his family to run the business. Maria worked for the family enterprise while growing up in Wilmington. She has worked with a few other small business owners in her 12-year styling career. Maria said, “I have benefited from watching them. Learned a great deal from each, not just what to do, but also what not to do.” What Maria has done is create a stylish,
A few things make Station 3 unique in town. Top among them is that the salon carries its own line of cosmetics, and the ladies love applying makeup and doing makeovers. “It is just another creative expression, and I like to experiment on myself, sometimes even quirky things,” says Maria. The Paul Mitchell-based salon also has its own rewards program in which clients earn points for purchased services and these points are then used on future services. The points do not expire and can be saved for the more expensive amenities. In the near future, Deanna will be publishing a blog, complete with tips and tricks and video how-tos. The salon also allows online scheduling, and is happy to serve the clients coffee, water or wine to add that extra coziness. “I am really grateful,” says Maria of her experience and support thus far. Family and friends make all the difference. The sense of Maria Compton-Ball accomplishment and freedom to create has hip, modern atmosphere that somehow is been fulfilling for her. also cozy and comfortable. It is a true reflec“I like making people feel pretty and tion of the owner, an artistic, down-to-earth good about themselves,” she says. “I love woman with more than a bit of flare. working with people.” The décor also reflects the heart of a true The relationship with the client is vitally artist. Maria uses her own paintings and an important to her. eclectic style sensibility to welcome her “Hair is an accessory we cannot take off,” clients. She claims that she must always be she explains. “So let’s find something that creating, whether it is hairstyle or art. works for you. And let’s make it fun.” “I have to be stimulated by something all And that 15-step commute isn’t so bad the time,” she explains. And her creativity either. seems to be in the air. The salon seems alive “I am certainly blessed,” Maria affirms. with promise and anticipation. Maria does not run this young business alone. With the help of stylist, Deanna Station 3 contact information Popson; her social media and promotion 132 E. Main St. 937-382-4900 guru, Corrie Simpson; massage therapist, www.facebook.com/station3salon Tierany Hamilton and mama, Kandy, on the www.vagaro.com/station3 books, Station 3 has enjoyed a very successful first year.
Mom’s Friendly Game Shop
Games for All Ages! Board games, card games, RPGs, accessories, gift cards and more! 40585328
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36 West Main St, Wilmington 937-283-9191 Open Monday-Friday 12 PM - 8 PM Saturday 10 AM - 8 PM
MANY MOOns AGO…
Maybe it’s only for the two seconds it takes for a child to push the flag into the dirt and race to the next grave. But I have to believe those two seconds count for something.
48 | Salt | May/June 2014
By Kathleen L. norman
The first time our Girl Scout troop heard about the Memorial Day Flag Ceremony held at Dayton National Cemetery, I wasn’t sure what to expect. I assumed we would assemble with a few other troops, there would be some speeches, a flag-raising, the Pledge of Allegiance and then we would be home by lunch. I was right about the speeches, the flagraising and the Pledge. I was wrong about lunch. My husband reminded me we had been to this cemetery once before. We were there when Capt. David R. Smith came home in 2005. Capt. Smith was an Army pilot who had been declared Missing in Action in South Vietnam in 1969, along with his three crew members. Capt. Smith was also the uncle of a soldier named Bob Smith from Sabina who had served with my husband in the National Guard. Bob and my husband had both been helicopter crew chiefs. Sadly, Bob had passed away a few years earlier. But the crew chiefs were a tight bunch and they drove down to Sabina once or twice a year to honor Bob’s memory and visit with his brother. When we heard that Capt. Smith’s remains had been found, identified and were coming home, I had no doubt that my husband would want to honor him and pay his respects to the family. So on a hot morning in August 2005, we
drove to Dayton National Cemetery for the memorial service. We were overwhelmed. Not just by the service, but by the cemetery itself. The remains of more than 58,000 veterans and their family members are buried here. It’s impossible to comprehend the scope of the place. Row after row of identically-sized white markers go on for more than 100 acres. Everywhere we turned were reminders of just a fraction of the people who have served in our military and died in our nation’s wars. In just a brief walk, we would top a rise or come around a curve and thousands – literally thousands – of graves would be spread out before us. So now, five years later, we were here with our Clinton County Girl Scouts. But we were not alone. Hundreds of people representing a whole range of civic, religious and educational organizations from all over southwest Ohio were massing around the 30-foot marble Soldiers’ Monument where the ceremony would take place. When the speeches and Pledge were done, we did not leave for lunch. The crowd surged to huge wooden storage bins placed strategically around the grounds. From these bins, volunteers passed out rubber-band wrapped bundles of American flags. We each took a bundle and began to walk. We watched as the children fanned out,
Daniel holds a flag during a recent Memorial Day Flag Ceremony.
racing down the long rows to place a flag at each gravestone. The younger kids hopscotched, getting two or three in a row, then dashing oblique patterns to beat someone else to a marker. Troop leaders and parents followed behind, pointing out missed spots and ensuring the flags had been placed securely. We watched as the older Scouts moved
Jenna places a flag at a gravestone at the Dayton National Cemetery.
race to the next grave. But I have to believe those two seconds count for something. So many history books are abstract: There was a war, people served, people died. But at a cemetery like this, it’s hard to miss much more specific history lessons. Like the one carved in stone at Section 21, Grave 103-J. “David Roscoe Smith, Cpt., US Army, Nov 2 1939, March 16, 1969 KIA, Loving Brother and Uncle.” This is May. In the calendar of my life, this is Memorial Moon. EDITOR’S NOTE: This is the third in a series describing the moons of the writer’s life. The Native Americans used moon names to distinguish one lunar cycle from the next. Moon names were based on recurring seasonal activities or observations made during each lunar cycle.
The grave of David Roscoe Smith.
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more purposefully, carefully measuring to ensure the flag was placed at the appropriate distance from the marker, attending each gravestone carefully. As we walked, it occurred to me that it was a fiendishly clever plan to engage hundreds of pint-sized landscapers to beautify the cemetery. The children were like a swarm of helpful locusts. I am not exaggerating when I tell you that in 10 minutes, half of those 58,000 graves had a flag firmly placed before them. We began struggling to find an empty grave at which to put our remaining flags. We walked, row by row, searching for missed spots. If we could not find one, we walked some more. Daniel holds a It became clear that if we were still carrying flags, we bundle of flags. were not done. And as we walked, we read. The cemetery had its first burial in 1867. The graves closest to the Soldiers’ Monument were the oldest, listing just the soldier’s name, his company and unit. At that point in our nation’s history, there was no need to name the conflict for which these men had served. As we continued to look for graves to decorate, we continued to walk. We continued to read. Over time, the markers began adding more detail – the name of the war, the branch of the military, the soldier’s rank, full dates. We traversed the Indian Wars, the SpanishAmerican War, World War I, World War II, Korea, Vietnam, Iraq, Afghanistan. Some internments were clearly very recent. As we walked, I felt myself covering so much more than the physical distance. I felt like I was moving across time. Across lives. Across memories – even though none of the memories were mine. It reminded me of something I read by Natalie Goldberg: “We were here; we are human beings; this is how we lived. Let it be known, the earth passed before us. Our details are important.” It occurred to me that as time passes, more and more of the people buried here become lost to history, remembered, perhaps, only by the genealogists in their families. But I know now they are also remembered by those who come on Memorial Day. Maybe it’s only for the two seconds it takes for a child to push the flag into the dirt and
Brown County perfect place for outdoor enthusiasts Story and photos by Meghann MacMillan From the outskirts of Fayetteville to the banks of the Ohio River, Brown County has no shortage of beautiful countryside. Many residents boast that the best hiking trails and hunting on their own property no more than a screen door away are some of the great reasons they live in Brown County; and since doctors agree that walking is a great way to start a healthy lifestyle, it’s no wonder that these residents seem healthier and happier. But what if the largest patch of grass you own is around your mailbox? No problem. Nestled between some of the
Deer track spotted at the Della Gates and Edward Charles Bott Wildlife Area.
larger tracts of farmland or just a turn away from the town square are a few less-traveled green spots perfect for stretching your
legs in beautiful Brown County and best of all — it’s always free. At the far northern tip of Brown County in Blanchester is the
Della Gates and Edward Charles Bott Wildlife Area. Perfect for hikers who want to make their own path, this 168-acre plot is primarily flat land with two ponds and a few patches of trees. Walkers and hikers who are also hunting enthusiasts can take advantage of public hunting on this property during hunting season. Wild game typically found on the property includes rabbits, quail, squirrels and deer. Just a short drive down U.S. 50 through Fayetteville is the Indian Creek Wildlife Area. This 1,799 acre area boasts a shotgun range, an archery course and a
Lake Grant in Mt. Orab.
Rehab Close to
Physical, Speech, Occupational Therapy This sign welcomes visitors to the Fayetteville Community Park.
839 Cherry Street Blanchester, OH Please contact Jana Wells @ 937-783-4911 40585189
50 | Salt | May/June 2014
Cabinets Countertops
Quality Craftsmanship full service design Please Visit Our Showroom at 8247 US 68 North www.thecabinetgallery.biz Wilmington, Ohio 45177
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95-acre dog training area. Open to public hunting, this property is abundant in quail, rabbit and waterfowl. The archery course is paved and handicap accessible and, while not in use by archers, makes for a pleasant winding walk. Hunting not for you? Just on the other side of Fayetteville behind the public library is the Fayetteville Community Park. The park is home to sports fields, playgrounds and a paved walking path along the outer edge. With a tiny paved path leading to the Fayetteville Public Library, it’s easy to see why this spot has become a favorite of walkers and readers. Mount Orab is also well known for its parks. The newly renovated community park located just a few blocks from the intersection of U.S. 68 and Tri-County Highway hosts a variety of music bands on Saturday evenings throughout the summer. No need for an iPod, just stroll along the paved path and move to the beat of a live band. If live music isn’t your thing,
The scenic trail at the Indian Creek Wildlife Area.
Mount Orab is also home to Lake Grant Wildlife Area. Take a stroll along the banks of Lake Grant or out on the dock where the only sounds you will hear is the gentle lapping of water beneath your feet and the call of a few lazy ducks. For history buffs, look no
further than Ripley. Containing a 55-acre national historic district, Ripley has more than a few parks that overlook the beautiful Ohio River, but the real fun is in the Front Street Walking Tour. This sidewalk tour is self-guided and showcases the historic Ripley Library, The Signal House
featured prominently in the Underground Railroad and several of the oldest homes in Ripley. Take a deep breath and marvel at the architecture of the past. For more information about the Front Street Walking Tour, visit www.ripleyohio.net. For the best view of the Ohio River, take a drive up to the Rankin House. This home, originally owned by Rev. John Rankin, is a National Historic Landmark and one of the better known stops along the Underground Railroad. Walkers can challenge themselves on the 100 stone steps leading down from the house toward Ripley proper. Just a few dollars will get you a tour inside the house where several personal artifacts of the Rankin family can be viewed. Whether you enjoy the quiet peace of mother nature or the bluegrass sounds of good old music, there is a spot in Brown County for you. Now that summer has officially arrived, there is no better time to get out and get about and take it all in.
Highland County Water Company, Inc. Main Office U.S. Rt. 50 West, Hillsboro, OH 937-393-4281 • 1-800-533-6839
Serving Highland, Adams, Ross, Brown & Clinton Counties! Water Service to the Area 40557475
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Treatment Plant 14080 U.S. Rt. 50, Hillsboro, OH 1-800-536-6839 • 937-365-1141
Reader Recipes Fantastic Grape Salad Wilma McBrayer Wilmington, Ohio Ingredients: 2 pounds seedless red grapes 2 pounds seedless green grapes 8 oz. sour cream 8 oz. softened cream cheese ½ cup white sugar Topping: 4 Butterfinger candy bars ½ cup pecans (optional) ½ cup brown sugar Directions: Wash and dry the grapes and set aside. Mix the sour cream, cream cheese and sugar. Pour over the grapes and fold in easy until the grapes are coated. Pour into 9 x 13 pan. Crush the nuts and candy bars together, mix in the brown sugar and sprinkle over grape mixture.
Sausage Cake
Phyllis smith, Xenia “This is our Christmas fruit cake,” Phyllis writes. “You can add candied fruit if you desire. This is a very old recipe.” Ingredients: 1 pound fresh sausage 2 cups brown sugar 3 cups flour 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. cloves Raisins that have been simmered in 2 cups water 1 tsp. baking soda (dissolved in small amount of leftover raisin water) 2 cups nuts Directions: Mix all together. Makes a large cake. I use a bundt pan.
Submit your recipes for a chance to win a $25 gift card! see details on page 6.
Green Tomato Bread
Glenna Coleman, Urbana “This recipe is so good, easy to make and freezes well,” Glenna writes. “I use my abundance of green tomatoes in the fall to make this bread, freeze it, then use it in the winter when we no longer have the tomatoes. It is wonderful when unexpected company drops by.” Ingredients: 8 to 10 green tomatoes 2/3 cup raisins 2/3 cup boiling water 2-2/3 cups sugar 2/3 cup vegetable shortening 4 eggs 3-1/3 cups flour 2/3 cup coarsely chopped pecans or walnuts 2 tsp. baking soda 1-1/2 tsp. salt 1/2 tsp. baking powder 1 tsp. cinnamon 1 tsp. cloves
Directions: Preheat oven to 350 degrees. Coat two 9x5-inch loaf pans with nonstick cooking spray. In a blender or food processor, puree green tomatoes until smooth (you should have two cups of pulp); set aside. Soak raisins in the 2/3 cup boiling water; cool. In a large bowl, cream sugar and shortening until fluffy. Add eggs, tomato pulp and raisins with water. In another large bowl, combine flour, nuts, baking soda, salt, baking powder, cinnamon and cloves. Add the mixture to creamed mixture one cup at a time, stirring well after each addition. Pour batter into prepared pans. Bake 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Makes two loafs.
continued on page 54
Wilmington
Church Of God Call a local licensed Humana agent. Sandra Bartels 1-513-374-6161 (TTY: 711)
Elizabeth J. Looney, Pastor
100 R. Gordon Drive Wilmington,Ohio (937)382-1587 Elizabeth J. Looney, Pastor Joe Looney, Associate Pastor
Sunday 10:00 a.m. Sunday School 11:00 a.m. Worship and Children’s Church 7:00 P.M. Worship Wednesday 7 p.m. Youth Group & Worship
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52 | Salt | May/June 2014
Monday – Friday, 9 a.m. to 5 p.m.
Humana is a Medicare Advantage organization with a Medicare contract. Enrollment in this Humana plan depends on contract renewal. Call Humana sales and customer service, 1-800-336-6801 (TTY: 711), 8 a.m. to 8 p.m., 7 days a week. Y0040_GHHHKYAHH Accepted
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Bon appétit!
Elementary students don chef’s hats to create healthy sandwiches basket of cooking accessories, a kid-friendly cookbook and a FitBit health monitor. The runnersup received a goody bag. Wilson and Snarr will be considered for regional finalist awards, and the selected regional finalists will vie to become one of five national finalists competing for the public’s vote on a special Future Chefs YouTube channel. Principal Greg Grove, Assistant Principal Jennifer Updike, and Secretary Esther Wyatt served as Clinton-Massie judges. At Wilmington, the panel of judges was comprised of Wilmington Police Chief Duane Weyand, WCS Board of Education member and restaurant owner Marty Beaugard Sr., Wilmington Fire Chief Andy Mason, Wilmington Mayor Randy Riley and Clinton County Commissioner and restaurant owner Kerry Steed. The students were among nearly 2,000 other students representing more than 1,000 Sodexo-served school sites in 30 states nationally in the challenge. Clinton-Massie students’ recipes are:
Amanda’s Amazing Blue Heart Sandwich Ingredients: 2 slices of whole wheat bread 2-3 tbsp. Blue Cheese crumbles 3 slices of honey smoked turkey breast 1 tsp. of honey mustard 1 piece of lettuce 8-10 slices of strawberries 1 heart-shaped cookie cutter Directions: On the first piece of bread, spread 1 tsp. of honey mustard, on the other slice of bread put 3 slices of turkey on bread. Then
Contributed photo by Curt Bone
Wilmington elementary student Jaden Singleton prepares his recipe for the Future Chefs Challenge with the assistance of Stephanie Moreton.
put the lettuce on top of the turkey. On the other slice of bread with the mustard, put crumbled blue cheese on the top of mustard. Then put the sandwich together. Take the cookie cutter and cut the sandwich in 2 hearts. Put the hearts on a plate in the shape of 2 eyes. Take the strawberry slices and put them in the form of a smile. Serve with cranberry juice or some kind of healthy juice.
Sam’s Samwich Special Ingredients: 2 pieces of bread (grilled) 2 slices of desired cheese (low fat) lettuce turkey bacon bits (chewy or crunchy) 1 tbsp. light mayo 1 tsp. honey mustard avocado Directions: Grill 2 pieces of bread. Melt desired cheese. Put/pour melted cheese on bread. Spread mayo and honey mustard on one slice, and turkey bacon bits, lettuce and avocado on the other slice. Put one slice on top of the other and cut the sandwich in half. Serve with strawberries.
Boom Boom Sub Ingredients: 6-inch whole grain hoagie bun 2 slices lean roast beef 2 tbsp. mustard 2 cuts lettuce 2 cuts of tomato 2 slices of cucumber Pinch of onions 2 slices of American Cheese Directions: Put hoagie bread on bottom, then cheese, onions, cucumber, tomato and lettuce. Add a little bit of mustard than the hoagie bread on top. Good luck.
Extraordinary Veggie Ingredients: 1 small flour wrap 3 slices of lite turkey 1 piece of lettuce 10 pieces of chopped tomato 6 spinach leaves 6 pieces of chicken breast, cubed Directions: First, take the small flour wrap, put in 3 slices of turkey on the wrap, then take the 1 piece of lettuce, lay it on the wrap, then take the 10 pieces of tomatoes with spinach and put it on the wrap. Get the chicken breast cubed, then spread out on the wrap, then fold the wrap and enjoy.
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Elementary school students at Clinton-Massie and Wilmington recently learned about the importance of healthy eating while honing their culinary skills. The students competed in the annual Future Chefs Challenge, a national incentive sponsored by Sodexo, the schools’ food service provider. The competition, now in its fourth year, was created to get students thinking about making healthy food choices while also encouraging them to get active and creative in the kitchen. In each school, students submitted healthy sandwich recipes and the best were selected to participate in the finals event. Finalists prepared and presented their creations before being assessed on criteria including originality, taste, ease of presentation, kid friendliness and use of healthy ingredients. Clinton-Massie’s top four and their recipes are Sam Glass, Sam’s Samwich Special; Jamie Chesser, Extraordinary Veggie; Amanda Wilson, Amanda’s Amazing Blue Heart Sandwich; Issac Allen, Boom Boom Sub. The winner of the ClintonMassie competition was Wilson, followed by Glass, second, Chesser, third, and Allen, fourth. At Wilmington, the finalists and their recipes are, from Holmes Elementary, McKenzie Graf Frost with BLT pinwheels Isaiah Fields with Isaiah’s ultrahealthy sandwich and Elliot Dodson with Elliot’s pockets; from Denver Place Elementary, Jaden Singleton with MuDeer sandwich, Aubrie Simpson with a fruit roll-up and Isaac Corcoran with naan bread surprise; and from East End Elementary, Tori Piatt with tropical cheesecake wrap, Erika Monroe with a cheggie wrap and Elise Snarr with her fiesta chicken wrap. At Wilmington, the judges’ final tally crowned Snarr as the event’s grand prize winner. Winners took home a gold medal, a
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Directions: In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter. Pour into two greased and floured 8-inch round baking pans. Bake at 350 degrees for 25 to 30 minutes or until
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toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. To prepare frosting, beat cream and sugar until stiff peaks form. Place first cake layer on serving tray, top with a layer of whipped cream and strawberries. Place second cake layer on top and top with remaining whipped cream and strawberries.
Ham Loaf
nancy Talbott, GreenďŹ eld Ingredients: 4 pounds ground ham 2 pounds lean ground pork 6 beaten eggs 2 1/2 tubs Ritz crackers For Topping: 2 pounds brown sugar 3 small (individual size) cans pineapple juice 1 can crushed pineapple 1 cup milk Salt and pepper to taste Directions: Mix together meat, eggs and crackers and shape into two loaves. Punch holes all over top and pour topping mixture over loaves. Bake at 350 for 1 1/2 to 2 hours.
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Out & About ADAMs COUnTY
May 17
The Red Barn Jubilee Show will begin at 7 p.m. A fun-filled evening with a special guest to be announced. For more information, go to www.redbarnconventioncenter.com or call 1-800-823-9197, extension 121. June 7
Earl Thomas Conley live in concert at the Red Barn Convention Center. Dinner will be served at 5 p.m. Concert begins at 7 p.m. For ticket information and details, go to www.redbarnconventioncenter. com or call 1-800-823-9197, extension 121.
June 28
Reptile Day at the Serpent Mound. For more information, go to www.serpentmound.org June 28
The Van-Dells live in concert at the Red Barn Convention Center. For ticket prices, combination savings and concert party tables, go to www.redbarnconventioncenter.com or call 1-800-823-9197 extension 121. July 4
Fourth of July Celebration and Lion’s Club Parade in West Union. Line up begins at 9 a.m. Parade begins at 10 a.m. next to the Olde Wayside Inn. For more information, call 937544-1464 or 937-549-3331.
June 8
Jacksonville Reunion and Picnic from 1 p.m. to 5 p.m. For more information, contact Lynne Newman at 937-5873358. June 20-21
Summer Solstice Sunset Celebration at the Serpent Mound. At this all-day event, visitors can enjoy vendor and educational booths or listen to lectures to learn more about the Serpent Mound’s history, mystery and intrigue. For a schedule and complete list of speakers, go to www.serpentmound.org.
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June 21
Ohio River Sweep at the Rome boat ramp, Brush Creek boat ramp, Manchester Island boat ramp and Manchester Riverfront boat ramp. For more information, contact Sam Perrin at Adams-Brown Recycling at 937-378-3431. June 21
The Red Barn Jubilee Show will begin at 7 p.m. A fun-filled evening with a special guest to be announced. For more information, go to www.redbarnconventioncenter.com or call 1-800-823-9197, extension 121.
July 13-19
The 123rd Adams County Fair at the Adams County Fairgrounds in West Union. For more information, visit www. adamscountyfairground.com or call Darlene Anderson at 937-205-7141.
BROWn COUnTY July 4
July 4 celebration in Ripley. The modern celebration includes day-long, free-of-charge, live musical entertainment. There is also a carnival, grand parade and various food concessions. For more information, visit www.ripley4thofjuly.us.
CLInTOn COUnTY May 17
Fishing Has No Boundaries at Cowan Lake State Park. Volunteers assist handicapped anglers during this annual event hosted at the South Shore Marina at Cowan Lake. Sharing a day at the lake makes a pleasant outdoor experience for many who rarely have such an opportunity. For more information, go to www.fhnbcinti. com or call 513-671-3343. May 17
Compiled by David Wright
Bryan Lewis live in concert at the historic Murphy Theatre. Inspired by greats such as Haggard, Jennings and Jones, Lewis is country from the brim of his hat to his well-worn boot heels. For ticket information and details, go to www. themurphytheatre.org or call 877-274-3848. May 18
SCCA Racing at Wilmington Air Park. Join the excitement of solo racing in person. Competitions range from go-carts to open-wheel formula race cars. For more information, go to www.cincyscca.com or call 937-728-6557. May 24
Fourth Annual Asparagus & Strawberry Festival at Branstrator Farm in Clarksville. Come celebrate the beginning of the growing season with plenty of fresh asparagus and pick your own strawberries. This is a family-friendly event where you can find beautiful, relaxing farmland, educational games and activities, live music and delicious festival food. Cost is $2 per car. For more information, go to www.branstratorfarm.com or call 937-203-8289. June 7-8
East Coast Timing Association Land Speed Racing at Wilmington Air Park. Cars and motorcycles come out to compete against existing class records. Bring your lawn chair and enjoy. $15 admission. For more information, visit www.ecta-lsr. com or call 302-378-3013. June 7
Youth Fishing Seminar at the Cowan Lake Association of Sportsmen. This highly successful fishing seminar features a pathway of hands-on stations that teach fish identification, fishing basics, casting, angler ethics, safety and local fishing information. Hot dogs, lemonade and door prizes will be offered. For more informa-
tion, call 937-289-2340. June 13-14
One-derings Lavender Farm Open House in Clarksville. Visit this English and French lavender farm to enjoy lavender lemonade and lavender shortbread cookies. Bring a picnic lunch. Seating inside and out. For more information, go to www.onederings.com or call 937-725-0830. June 13-14
Banana Split Festival. Enjoy free concerts, continuous entertainment, a classic car cruise-in, crafts and collectibles, games, rides, unique food and, of course, banana splits. For more information, go to www.bananasplitfestival.com or call 877-428-4748. June 14
Grand National Tractor Pull at the Clinton County Fairgrounds. This annual event kicks off the season for several Grand National classes. Admission $15. For more information, go to www.clintoncountyfair. org or call 937-382-4443. June 21-22
Sixth Annual Summer Solstice Lavender Festival at Peaceful Acres Lavender Farm in Martinsville. Experience the overwhelming beauty of acres of certified organic lavender in full bloom. Lavender food, vendors, wreath and wand workshops, yoga in the field, massage therapy, children’s activities, music and more. For more information, go to www. peacefulacreslavenderfarm. com or call 937-242-5005. June 21
5K Splash Run at Bonnybrook Farms in Clarksville. For more information, go to www. bonnybrookfarms.com or call 937-289-2500. June 27-29
Heatin’ It Up Tournament at J.W. Denver Williams Jr. Memo-
June 29
MVSCC Racing at Wilmington Air Park. Join the excitement of solo racing in person. Competitions range from go-carts to open wheel formula race cars. For more information, call 937728-6557. July 3-4
4th of July Festival & Celebration in downtown Blanchester. Attractions include live music, vendors, a children’s train ride, food, face painting, a classic car cruise-in, parade, games, all-day entertainment and a fantastic fireworks display after dark. For more information, call 937-783-4563. July 5-12
Clinton County Fair. Enjoy eight days of action in July with live entertainment, harness racing, an antique tractor pull and a demolition derby. If you enjoy animals, be sure to catch the Junior and Senior Fair shows of cattle, sheep, hogs, rabbits, chickens, horses and pets. Discover what a great county fair is like. For admission costs and more information, go to www.clintoncountyfair.com or call 937-382-4443.
FAYETTE COUnTY May 23-25
“Bash for Cash” Demo Derby at the Fayette County Fairgrounds. Entries for surrounding states will vie for large cash prizes. For more information, call the Fayette County Agricultural Society at 740335-5856.
School track benefiting the American Cancer Society. For more information, call Susan Sever at 740-636-9693 or Courtney Ross at 888-2276446 extension 3007.
July 18-20 June 21
Ladies Day Out sponsored by the Fayette Ladies Adventure Group. Event will be held at the Fayette County Game and Fish Association, 1236 Robinson Road, Washington Court House, from 8 a.m. to 5 p.m. Paid Registration of $50 includes choice of 4 FLAG courses, continental breakfastlunch, use of all equipment and one ticket to enter grand prize drawing. The deadline to register is June 7. For more information, contact Kathryn Smith at ksmith22@localnet. com or 740-572-1463. July 3
Fireworks at Washington Court House begin at dusk. July 4
Fireworks in Jeffersonville begin at dusk. July 14-19
Fayette County Fair in Washington Court House. Experience the agricultural highlight of the year, featuring demolition derbies, tractor and truck pulls, harness racing and many other exciting events. Sponsored by the Fayette County Agricultural Society. For admission pricing and more information, call 740-335-5856.
HIGHLAnD COUnTY May 16
Gentlemen’s Golf Classic at the Buckeye Hills Country Club in Greenfield, noon to 5 p.m.
June 11-15
June 20-21
Relay for Life at the Washington Court House Senior High
June 4
HFC Safety Council at Ponderosa in Hillsboro. 11:30 a.m. to 1 p.m. For more information, go to www.hfcsafetycouncil.com. July 3-5
Festival of the Bells in Hillsboro. Thursday’s prime-time entertainer is Christian music artist Francesca Battistelli. Eric Paslay and Frankie Ballard will be Friday night’s entertainers,
Greene Countrie Towne Festival in Greenfield. Sponsored by the Greenfield Rotary Club, the community festival offers visitors a chance to enjoy free entertainment, explore the community’s rich history, renew old friendships and make new ones. Proceeds from festival events help local organizations to operate for the good of the community. For more information, visit www. greenfieldrotary.org/festival. html.
GREEnE COUnTY May 30
Community Action Day: “Let’s Stomp Out Poverty Together” will be held at the Shawnee Park Pavilion. Activities include a free lunch, door prizes, games and entertainment. For more information, call 937376-7747. May 31
Relay for Life at the Greene County Fairground. Enjoy a family-oriented event where participants can walk or run on the track relay style. For more information, go to www.relayforlife.org/greenecounty. June 21
Greene County Parks & Trails Learn to Canoe class at Spring Lakes Park in Bellbrook. This class will focus on the basics of canoeing, boating regulations, paddling, proper personal floatation devices and more. As part of the training, individuals will be in canoes practicing newly-learned skills. The cost for the class is $10. For more information, call the park agency at 937-562-6440 or email abotkin@co.greene.oh.us.
MOnTGOMERY COUnTY May 14
Citilites at the Schuster presents Barstools & Brushstrokes at the Schuster Center. This is
an upbeat, stress-free and creative social art experience for all skill levels. Instructors will guide you in a step-by-step canvas. All materials provided, just bring your creativity. Light snacks and a cash bar will be available for the evening. For ages 21 and up. For tickets and more information, call 937228-3630. May 16
National Bike to Work Day Pancake Breakfast at RiverScape Metro Park in Dayton. Leave your car in the garage and support National Bike to Work Day. Ride in on your own or with a group for a free pancake breakfast, then head to work. Live music included. For more information, go to www. metroparks.org/biketowork. May 18
Global music phenomenon Celtic Woman live in concert at the Schuster Center. The all-new stage production will celebrate Ireland and the Emerald Isles’ spellbinding Celtic heritage through an extraordinary presentation of traditional Irish anthems, pop standards and original music by Emmynominated music producer David Downes. For tickets and more information, call 937228-3630. May 27-June 1
Disney’s “Beauty and the Beast,” the smash-hit Broadway musical, is coming to Dayton. Based on the Academy Awardwinning animated feature film, this eye-popping spectacle has won the hearts of more than 35 million people worldwide. For tickets and more information, call 937-228-3630. June 20
Mountain Heart live in concert at the Fraze Pavilion in Kettering. Mountain Heart is the band that has been fearlessly revolutionizing the way acoustic music can be presented and played. The band’s name has been synonymous with cuttingedge excellence in acoustic music circles since the group’s creation in 1999. Concert begins at 8 p.m. Friday. All tickets are $5.
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The Pfeifer’s Camp Meeting. Enjoy four days of preaching, family fun and devotion featuring gospel music, golfing, camping, shopping excursions and more. Sponsored by the Pfeifer’s Evangelist Association. For more information, call 740-335-9641.
and Parmalee and Zach Paxson will close out the festival Saturday night. For more information, visit www.festivalofthebells.com.
Out & About
rial Park. This girls fast pitch softball tournament begins at 8 a.m.
And one more thought...
58 | Salt | May/June 2014
“The greatest glory of a free-born people is to transmit that freedom to their children.� - William Havard
Photo by Dean Shipley
Connor Dunn, 3, works his way through the many flags which honor each fallen officer at the start of the Fallen Officers Memorial in London May 1. His father, Officer Andrew Dunn of the Sandusky Police Department, was killed in the line of duty in 2011.
Horton Emergency Vehicles located in Grove City, Ohio a division of Allied Specialty Vehicles (ASV) a billion-dollar enterprise of emergency, service, and recreational vehicle companies. We are currently seeking skilled and self-motivated candidates to join our growing team for the for the following positions: Electrical Installers - The qualified candidate must have experience installing various types of electrical components, chargers, lights, etc. and knowledge in troubleshooting electrical issues. Mechanical ability is a plus. Installers – The qualified candidates must have experience in cabinet installation, flooring, cushion, and / or other interior installation, must be able to read tape measure and use both hand tools and air tools. Welders - (Mig and Tig) - The qualified candidates must have experience welding aluminum and be able to read blueprints. AWS certification is a plus. Quality Inspectors - The qualified candidates must have experience in inspecting finished vehicles in a manufacturing environment to determine defects and conformance to applicable standards and regulations; perform electrical load, and function testing, perform road tests. Must be able to perform both electrical and cosmetic inspections and be proficient at both. Graphics Installer - Qualified candidates will have 1+ yr. of graphic design/printing and vinyl wrap exp. in the auto/vehicle industry or 5+ yrs. of related exp. Strong use of vinyl graphics software preferably Gerber Omega 5.0, SAi Flexi or comparable software. Must also, have exp. with 3M Scotchlite, applying vinyl graphics of varying sizes, and custom hand cutting exp. preferably in the auto/vehicle industry. Ability to read and understand engineering drawings/specs and other written or verbal instructions presented in English. 3rd Shift Saw Operator - Qualified candidates must have previous experience performing all phases of set up and operation of machinery to include, but not limited to saw, mill, sheer and machines. Ability to read and understand engineering drawings/specs and other written or verbal instructions presented in English. Horton offers competitive wages, benefits, and an environment of operational excellence full of dedicated and talented people committed to a common vision. We are a drug-free workplace. Interested candidates may apply at www.hortoncareers.com. Horton Emergency Vehicles, 3800 McDowell Road, Grove City, OH 43123 EOE Salt | May/June 2014 | 59
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