Salt Flavor for Everyday Life | Summer 2013 | $3
Taste the Flavors of Summer Grow herbs | Make jam | Feast on barbecue
Backyard entertaining
A house with a beautiful river view Variations on the s’more
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Salt CONTENTS
features
10 13 20 22 29 35 46
Not your grandma’s herb garden By Pat Lawrence
A day making jam By Andrea Chaffin
Journey in ‘The Family Car’ By Kay Frances
A house with a river view By Audrey Ingram
Biking on scenic trails
13
By Eileen Brady
Throw a backyard party By Sheryl Sollars
Variations on the s’more By Salt staff
columns Publisher’s Note By Pamela Stricker
22
Recipe Index Salt Notes By Lora Abernathy
Out & About
29
Summer 2013| Salt | 5
7 8 9 52
10
Salt
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Flavor For Everyday Life www.thesaltmagazine.com
Summer 2013 Publisher
Pamela Stricker pstricker@civitasmedia.com Editor Lora Abernathy labernathy@civitasmedia.com Food Editor Andrea Chaffin achaffin@civitasmedia.com Layout/Cover Design Dawn Davenport ddavenport@civitasmedia.com Sales Adams County Pamela Stricker, Group Publisher (937) 544-2391 pstricker@civitasmedia.com Brown County (937) 378-6161
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Fayette County (740) 335-3611
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Please submit photos and descriptions to editor@ thesaltmagazine.com by Sept. 1, 2013 for consideration. Entries will also be considered for printing in future issues of SALT and at thesaltmagazine.com.
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6 | Salt | Summer 2013
Contact SALT: editor@thesaltmagazine.com 761 S. Nelson Ave. Wilmington, OH 45177 (937) 382-2574 SALT is published quarterly 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 and Wilmington News Journal. 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.
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On the Cover Cover photography by Audrey Ingram
S1
Salt Flavor for Everyday Life
| Summer 2013 | $3
s of Summer Taste the Flavor jam | Feast on barbecue Grow herbs | Make
Backyard entertaining
A house with a beautiful river view Variations on the s’more
Audrey Ingram captures summertime in a jar with Andrea Chaffin’s homemade strawberry jam on display.
Summer squeeze And here’s a new recipe I tried. Perfect use for all the zucchini coming on and it’s so simple (my kind of recipe). Zucchini Muffins 3 cups grated fresh zucchini 2/3 cup melted unsalted butter 1 1/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 2 teaspoons baking soda Pinch of salt 3 cups all-purposed flour 2 teaspoons cinnamon ½ teaspoon nutmeg 1 cup walnuts (optional) Preheat oven to 350 degrees. In a large bowl combine the sugar, eggs and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, if using. Coat each muffin cup with a little butter or vegetable oil spray. Or you can line the cups with cupcake papers. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown and the top of the muffins bounce back when you press on them lightly. Takes about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffin is done. Set on a wire rack to cool for about 5 minutes. Remove muffins from the tin and let cool another 20 minutes. Makes about 12 to 14 muffins. Enjoy! And please pass the salt!
Pamela Stricker, Publisher pstricker@cvitasmedia.com
Summer 2013| Salt | 7
The older I get, the faster the summers go by. We are well into July and it seems like summer just arrived. I find myself wanting to squeeze the daylights out of these longer days. We gather the fruits of our labor in the garden… fresh onions, cucumbers, lettuce, tomatoes, zucchini... And the fruits of the labor of others at the farmer’s markets, roadside stands and local farms… sweet corn, strawberries, peaches, green beans… Ahhh… food of the gods. At the end of the day, we linger outside on the patio, entertained by the birds as they flit back and forth from feeder to feeder, their song providing the accompaniment to the evening. The setting sun paints a new masterpiece each day and the rising moon magically lights an otherwise darkened sky. I finally retreat indoors when sleep beckons me to get to bed. Because I work a job that keeps me indoors most of the day, I regret that too much of my time is spent missing out on a season passing me by too quickly. I want to back up to a time when a summer day began with a bowl of fresh picked raspberries from the bush that grew outside my grandmother’s breezeway in Cherry Fork. There were trees to climb, clover necklaces to make and clouds to watch. There were fish to catch, ponds to swim and ice cream to make. I don’t want to miss out on the joys of summer. I don’t want the responsibilities and busy-ness of life to rob me of the simple pleasures of this season. I don’t want to be a prisoner of an air-conditioned environment that keeps me from enjoying the incredible outdoors. I have included this photo of my grandson, Jayden Butler. I think it epitomizes “embracing summer”. I hope you will join me in taking full advantage of the splendor of the season that slips by way too fast.
Front Porch
Profile
Front Porch Profile offers a personal glimpse into the lives of notable people in our communities. By Lora Abernathy
8 | Salt | Summer 2013
Recipe
Dan Roberts – Fayette County, Ohio Retired superintendent of the Miami Trace school district
What is your favorite line from the movies? “George Bailey, you have made a difference,” from the movie, “It’s A Wonderful Life”.
think, “That’s my favorite color.”
Green or blue? Hunter green. Every time I see a cornfield I
Chocolate chip or oatmeal raisin cookies? Chocolate chip.
What does a lazy Saturday look like for you? Relaxing on the boat at Paint Creek Lake with my wife, Cherise, and just soaking up the sun.
What was your favorite TV show growing up? “The Waltons.” Baseball, football or basketball? Baseball. What do you love most about your community? Its people. Its wonderful, caring people. Hands down.
Index
Apricot Ginger Glaze..............................................38
Peach Salsa.............................................................38
‘Award-winning’ Baked Beans................................25
Peachy Caramel S’mores........................................47
Awesome Cubed Steaks.........................................18
Peanut Butter Sauce................................................19
Banana Boat S’more................................................46
Potatoes Anna.........................................................38
Banana Funnel Cake...............................................19
Pralined Bacon........................................................19
Best Ever Goulash...................................................17
Ramen Noodle Salad...............................................44
Bliss Burgers...........................................................44
Sheryl’s Special Rub...............................................37
BLT Dip...................................................................45
Simple Summer Salsa..............................................45
Buttercream Frosting..............................................37
Snickers Salad.........................................................26
Campfire Cones......................................................47
Soy Marinade..........................................................38
Carolina-style Pulled Pork......................................26
Strawberry Margaritas............................................15
Chinese Chicken Salad...........................................45
Strawberry Puree....................................................15
Foil Fried Potatoes..................................................43
Summertime Quinoa Medley....................................9
Foiled Again Burgers..............................................43
Super Soft Sugar Cookies........................................36
Fresh Cucumber Salad............................................45
Sweet and Sour Marinade.......................................38
Grilled Peaches......................................................44
Taco Burgers...........................................................44
Homemade Strawberry Jam....................................15
Taco Dip.................................................................45
Mexican (Cilantro) Marinade..................................38
Vinegar Slaw...........................................................26
Ohio Caviar............................................................25
Zesty Pork Chops....................................................44
Party Food!..............................................................18
Zucchini Muffins........................................................7
Salt
Scoop
Send us your favorite recipes for fall! We’d love to share them in the next edition of Salt.
Please send them by Sept. 1, 2013, to editor@ thesaltmagazine.com, and please include your name and address (we only publish the town). Send us photos of your fabulous dish as well! Every submitted recipe will be entered in a drawing for a $25 Kroger gift card.
Summertime, Superman and grape tomatoes
Summertime is about heading down to the farmers’ market, buying a couple pints of grape tomatoes and snacking on them like candy when I want a pop of something delicious on my taste buds. The season also means that my next triathlon is likely just around the corner, and it’s time to kick my training into high gear and get excited about the tan lines I’ll have. I don’t know about most of you, but I have trouble getting motivated when the air is cold and the clouds shadow the day. My entire being is invigorated when the sun shines. I feel like Superman, minus the x-ray vision and unparalleled strength, who gets renewed by the sky’s giant yellow orb. Because my training goes a little dormant in the winter and early spring, I look forward to the tan lines, because they’re a reminder that I stepped outside and took time to live my life, to enjoy this beautiful world which surrounds me. And those grape tomatoes aren’t just for snack time. I often toss them into my favorite summertime dish, which also serves as a post-training meal. It’s packed with protein (high amounts of protein are critical if you’re training for tris), and the flavor is delightfully refreshing with every bite. The following recipe was inspired by Sandra Lee’s Cool Couscous Salad. I substitute quinoa for couscous for more protein and an all-round healthier meal, and eliminate a couple more ingredients that I don’t typically have on hand in my pantry. Though this dish serves between 4 to 6 people, just between us, I’ve been known to eat the entire bowl in one day it’s so good. Summertime Quinoa Medley 1 cup of quinoa 1 15 oz. can of chickpeas (garbanzo beans) 1 pint of grape or cherry tomatoes 1 large cucumber peeled, seeded and diced 3-4 scallions, thinly sliced on the diagonal ¼ cup parsley 2 small lemons Extra Virgin Olive Oil Salt Pepper Cook the Quinoa according to the directions. Cut tomatoes into halves or quarters, depending on what size you prefer. Remove the skin and seeds, and dice the cucumber. Thinly slice the scallions. Finely chop the parsley. Drain and rinse the chick peas. Toss quinoa, tomatoes, cucumber, scallions, parsley, and chick peas together in a large bowl. Refrigerate for at least two hours. Drizzle in about 1 teaspoon of extra virgin olive oil. Add salt and pepper to taste. Squeeze lemon juice in the mixture to taste (be careful not to add too much lemon juice), and stir. LORA ABERNATHY Lora is the editor of the Wilmington News Journal and Salt Magazine. She is married to Gary, competes in triathlons, and is still in mourning over the TV shows “Lost” and “24” no longer being on the air.
Summer 2013| Salt | 9
Congratulations to Barbara J. Bey of Hillsboro who won the drawing for her Chinese Chicken Salad and Taco Dip recipe submitted for this edition of Salt.
SaltNotes
The growth of good taste
10 | Salt | Summer 2013
By Pat Lawrence
Though many of us reject, on general principle, eating anything identified as “a bit hairy,” Susan says, “I throw a leaf or two into boiling water for potatoes or shrimp and it gives just a hint of oregano.”
Herb enthusiasts can be downright intimidating in their emphatic advocacy of herbs, but Susan Liechty is as warm and comfortable as a country kitchen. A Master Gardener since 1995, current vice president of the Herb Society of America and quite a clever cook, Susan artfully orchestrates the union of good gardening and culinary creativity at home, then shares her experiences with appreciative audiences across Ohio and surrounding states. The Delaware resident especially enjoys introducing plants that are new or unfamiliar. “Your herb garden may not be the same as your grandma’s herb garden,” she says. “When I started with herbs, back in the late ’70s, you could find the basics — parsley, sage, thyme — but not different kinds and even books about herbs weren’t plentiful. Now there are beautiful variations of thyme and oregano, new mints and herbs that are new to the market or new to this country.
“Herbs make such a difference in food. You can completely change a dish just by changing the herbs you add. And, herbs aren’t just another green plant in the landscape; some are variegated, many are flowering. I don’t cook with everything that I grow. Some herbs are simply spectacular in the garden.” One unusual herb Susan often brings to share is her variegated Cuban oregano. “It likes to grow in a pot,” she says. It is just as she describes it: “very pretty, weirdly thick and a bit hairy.” Though many of us reject, on general principle, eating anything identified as “a bit hairy,” Susan says, “I throw a leaf or two into boiling water for potatoes or shrimp and it gives just a hint of oregano.” For Italian dishes, though, she uses fresh oregano, “only Italian oregano, not the Greek, which has such a bite. I always have a bunch dried for winter since it’s one of the few herbs that’s almost as good dry as fresh.” Another out-of-the-ordinary herb Susan suggests is Anise
Summer 2013| Salt | 11
10 feet tall and eight feet wide. Hyssop, a hardy perennial that grows two to four feet tall with Susan says, “Lemon Verbena can be used so many ways. lilac-blue flower spikes three to four inches long. It’s lovely in hot drinks or iced tea, good as a seasoning for “Butterflies and hummingbirds like it. You can eat the fish, or made into a simple whole plant; the leaves syrup to serve over fruit taste like licorice. Chop the salad. I toss it into cookie leaves and add to herb butdough or make verbena ter to use on cooked carsugar and add it to cookies rots and beans or chop the and muffins.” leaves or flowers and add Lovage is another interthem to sugar, cookies or ice esting, unusual perennial cream,” she recommends. herb that Susan promotes. Borage may be unfamiliar, “It loves sun, and has a even to experienced garpretty flower, but it grows deners, but Susan says it’s up to six feet tall so it needs readily available at garden room to grow. When you centers. brush against Lovage, it “It does have a bit of ‘fuzz’ smells like celery, but it’s to the leaves. Blue borage celery on steroids, so use is much easier to find than just a little,” Susan warns. white, but that’s OK. It’s so “The stems are hollow and hard to find true blue for a can be used as straws; great garden, and borage is really for a grown-up Bloody Mary blue. If you let it go to seed, or a child’s tomato juice. you’ll have it for the rest of “Kids think it’s the coolyour life,” Susan says. “For est thing to pick their straw special events, I put the flowfrom the garden. The seeds ers in ice cubes and have can be used as a pickling floating blue flowers for spice, like fennel seeds. drinks or sprinkle the leaves The leaves can be used in over fresh strawberries. You salads or soups or to seacan also use the small leaves son broths, and the roots in a salad or sauté them like can be eaten as a vegetable other greens.” or grated for use in salads. Delicate, fringed, brightLovage is good in potato green Chervil is one of Susoup or potato salad, or any san’s regulars. dish that calls for celery fla“It’s like a fern, but hardy vor. It also makes a really in Ohio’s Zone 6. Sometimes good butter. Just remember known as ‘gourmet’s parsto tread lightly; use just a ley’, it’s particularly popular little!” in France, where it’s added Gardeners pay particular to omelets, salads and soups attention when Susan disor used to season chicken, cusses Malabar Spinach. seafood and vegetables. It The beautiful climbing herb has a very mild lemon flahas dark green, red-veined vor,” she says. “I use it like leaves, adding color and parsley in most recipes — texture to the garden and add it at the end. It’s good the dinner plate. in any green salad mix and “It loves the heat and can be used to flavor vinneeds a fairly heavy trellis aigrettes. Baked chicken or solid fence to climb up,” basted with chervil butter is Susan says. “You can use it wonderful.” like spinach in any dish. It Basil-cinnamon, with purhas a slightly earthy, citrus/ ple stems and white blospepper taste so it’s nice in soms, is a pretty addition to quiches or omelets — or the garden and a companchicken and spinach quesaion planting for roses and dillas. Use the young leaves tomatoes. Or, Susan says, in salads and cook the old“Place it on the patio to help er, tougher leaves. repel mosquitoes. It’s de“If you like spinach, try lightful mixed with whipped From top: Chervil, basil-cinnamon and lemon verbena. Blood Sorrel. It’s another cream as a topping for pies plant that provides texture or brownies and excellent in and color in the garden and can be treated like spinach in pumpkin pie or spiced apples. Or cookies. I like to make a the kitchen. I like to sauté it like spinach, then add garlic vinegar with strawberries and basil-cinnamon” or raisins to offset that bit of spinach bitterness. In a salad, Lemon Verbena is a more familiar, flavorful garden favorsorrel has a mild, peppery taste like arugula. I’ve heard of a ite, though gardeners with small spaces must plan ahead; Pennsylvania Dutch sorrel pudding, much like a spinach pie, the tender perennial with tiny white flowers can grow up to
Below: Put a little lovage in the pot for a celery-like flavor. “It’s celery on steroids, so use just a little,” Susan warns.
Besides adding interest to the garden and flavor to a multitude of dishes, Susan says herbs have reduced her family’s salt intake.
but I’m still looking for the recipe.” Salad Burnet is another sun-loving herb. The leafy, mounding perennial grows to just eight inches tall and sports pink blooms. According to Susan, “It tastes just like cucumber. It doesn’t dry well, so it should be used fresh, in salads or chopped and blended into butter.” Because of their aggressive nature, Susan recommends growing mints in pots, but that still provides ample opportunity to try interesting varieties. “Ginger mint has variegated leaves with a distinct ginger and mint scent. You use it just like any mint, in hot or cold tea, and it’s especially nice sprinkled over honeydew melon,” she says. “Strawberry mint is very new to the market and hard to find this year, but next year it will be easier. It adds definite hint of strawberry to any desert dish.” Pineapple sage is another full-sun herb with a showy garden presence. “In the fall, it blooms profusely with scarlet red flowers. It’s a tender perennial in our zone, one to three feet tall and two feet wide,” says Susan. “Add the chopped leaves to chicken or pork or use them to top fruit salad. It’s really good in cream cheese!” Besides adding interest to the garden and flavor to a multitude of dishes, Susan says herbs have reduced her family’s salt intake. She says, “Herbs replace salt as a flavor enhancer plus add their own distinctive, savory sensations. Unsalted butter blended with one or more herbs is a delicious addition to everything; I make a ton of herb butter.” To make herb butters, she says, “Go lightly at first. You can always add more. Generally, about two teaspoons of chopped herbs per stick of butter is fine. Blend at room temperature, then roll them into a log, wrap in wax paper and tuck into an airtight container. They can be frozen for months. It’s the best way to take advantage of the abundance of herbs at summer’s end — gather them up, chop them up and serve them up with pleasure all winter long!” To contact Susan Liechty of Delaware, Ohio, email her at herbsdel@AOL.com.
12 | Salt | Summer 2013
Pat Lawrence Pat is a professional journalist, congenital gardener and incorrigible collector of hostas for her historic Hillsboro home.
From Field to Jar
Making jam is all in a day’s work By Andrea L. Chaffin
Summer 2013| Salt | 13
14| Salt | Summer 2013
All
year round, I look forward to summer, but I especially anticipate the first weekend in June. It feels like the season’s official start. Brightly colored flowers and foliage sneak into spaces left empty all winter, the first sunburns appear, and neighbors greet one another between grass mowings after spending the previous months hibernating over mugs of hot coffee. I happily stash away my sweaters in exchange for a pair of denim bibs I plan to put on soon for the first ceremonial wear of the year. I need some field attire. The local strawberry crop has finally ripened. Months in advance, a girlfriend and I clear our schedules for the first and second Saturdays in June (just in case the crop isn’t quite ripe the first week). We know there is an entire day’s work ahead of us, depending on how many berries we pick and how many batches of jam we want to make. Every established jam-maker knows you make the sweet spread the same day the berries are pulled from the field, and you make much more than you need because everyone wants a jar. We start out early in the morning at Circle S Farms, a family-owned berry farm straddling Madison and Franklin counties. Featuring raspberries, baked goods and antiques, the farm is far enough west of Columbus to be convenient for city folks, but it’s still in the country. With our worn, cardboard baskets in hand — splattered with stains of every past years’ picking — we’re often the first in the fields. I usually make it about 30 seconds before spotting my first prey: a mediumsized, bright red morsel. I reach over to pull it off the plant and pop it into my mouth, raising my face to the sun in response to the fruit settling on my tongue. The first taste of the year is always the best, but the taste is preserved on a piece of toast even in December. About an hour of picking later, we each stand up from a row to stretch our backs. “I think that’s enough,” one sun-kissed jam-maker says to the other, eyeing the three heaping baskets. After weighing in our picking (about 30 quarts this year), the farm owner asks the question those standing behind us holding just a pint or two of berries are surely wondering. “Making jam?” We nod in unison. “Yes, ma’am.” I can’t help but wonder if it’s a rare sight. How many folks still do this? For me, making strawberry jam isn’t
just an annual kitchen task; it’s a sentimental routine I’ve come to cherish. Since I grew up eating my grandmother’s jam, I was excited to learn the trade a couple years ago. Every family had its own stash of canned goods a few decades ago, but
it sometimes seems homemade anything — especially canning — is a lost art these days. But you can always tell someone who has had the “real” stuff before. They’re the ones whose eyes light up when they hear about our weekend plans, and offer a few bucks for a jar of their own. Perhaps jam is not often made because the canner and tools that are usually needed are big, clunky and take up a lot of room to store. Maybe others do not have friends and family to show them how to do it. Or, perhaps some young people, unlike me, just truly don’t know what they’re missing and have no interest in all of the “extra work.” Luckily for my friends and family, I had been introduced to homemade jam at a young age, and had a friend willing to show me a fantastic technique that just about anyone can use to make their own jam. You don’t need a canner. You don’t need a thermometer. You don’t have to
spend hours sterilizing the jars and processing them in boiling water. You don’t have to be intimidated by this process. All you need is a dishwasher with a heat setting, a local berry farm and a will to learn to stir constantly. Let’s preserve the past. You’ll be thanking yourself later this fall when you pop open a jar of this instead of the supermarket’s offering. Here’s the recipe: Homemade Strawberry Jam What you need (per batch): 4 cups pureed berries 7 cups white sugar 1 teaspoon butter 1 pouch Sure-Jell Certo 8 half-pint jars OR 4 pint jars with lids and bands Tools: Tall cooking pot (like a stock pot) Long wooden spoon Funnel Ladle Dishwasher Directions: First, place already clean jars, bands and seals in dishwasher (don’t put any other dishes into load), and turn on cycle with heat setting. After the cycle has ended, leave everything in the dishwasher to keep it hot until ready to start jam. When ready, place open jars on table. To start the jam, pour pureed berries (a blender works great) into pot. Add butter (it prevents foam from forming) and sugar. Cook, stirring constantly with a wooden spoon, until mixture comes
your jam-making partner. Strawberry Margaritas 1 cup strawberries (can be whole since they will be blended) 2 ounces tequila 2 ounce orange liqueur 4 ounces sweet and sour mix ¼ cup white sugar Combine in a blender with ice. Garnish with a fresh strawberry. Serves about three. Looking for a traditional canning recipe? Try using leftover strawberries to can strawberry puree. This sweet sauce can be used to make drinks, ice cream toppings and salad dressings. Strawberry Puree 4 cups pureed strawberries
1 cup sugar Cook over medium heat until mixture reaches a full rolling boil. Immediately pour mixture into sterilized jars. Wipe any residue off jars to ensure a good seal. Immediately place seals (lids) and bands onto jar, screwing on hand-tight, but not overly tight. Process (boil) jars for 15 minutes.
Summer 2013| Salt | 15
to full rolling boil (a boil that continues even when heavily stirred). Use caution, as the bubbly mixture will rise in the pot. Add Certo to mixture, continuing to stir constantly. Once mixture returns to full boil, cook for one minute, still stirring. Remove from heat. Immediately ladle hot mixture into funnel, which should be placed over hot jars. Leave about ½ inch of headroom. (Fill up the jars to where the rings begin on the jar’s rims.) Wipe any residue off jars (don’t forget the inside of the rim!) to ensure a good seal. Immediately place seals (lids) and bands onto jar, screwing on hand-tight, but not overly tight. When you hear a “pop!” the jar has sealed. Check jars after about one hour by pressing down on top of seal. A properly sealed jar’s lid will not move, whereas a jar that is not properly sealed will wiggle. Place any unsealed jars into refrigerator and eat first. Sealed jars will last about two years. *Don’t forget: a seal can only be used once. Have extra berries? Try this recipe for an unbelievably fresh summer beverage. I recommend having one with
‘ weet S at first bite’ A West Union man turns summer’s bounty into a tomato relish that’s a smashing success
16 | Salt | Summer 2013
By Carleta Weyrich
F
ifteen years ago, a compassionate son came back home to help during a time of family loss. Seeing his mother’s need in the passing of her beloved husband, Randy DeMint left behind a job in Cincinnati to spend a refreshing summer with her. for generations, so he considers it a privilege to own it, even though he’s not related to the former owner. When he’s not working or helping his mom, he’s either refurbishing the rooms or putting his feet up out back to just enjoy the view. He still raises the gardens in town in his mom’s yard where they are safer — he has an abundance of wildlife with healthy appetites traversing across his yard. When he needs to make his Medley and fresh tomatoes are not available in the garden, he purchases tomatoes that he knows were freshly picked. A batch using half a bushel of tomatoes will produce 12-13 pint jars of Medley. “It takes 24 hours to make a batch from start to label,” Randy said. “The first night, I marinate the onions and garlic in virgin olive oil. That way the oil doesn’t separate in the jar. I let the Medley simmer for four hours, then put it in the jars and put them in a water bath to seal. Then they cool overnight. The labels are a challenge to get on just right because they stick so well.” Randy’s creation is sweet at first bite, and then the taste buds detect a moderate heat from jalapenos in the chunky style Tomato Medley. “Mom puts it on pork chops,” Randy said. Here are a couple of his favorite things to make with the medley. Best Ever Goulash 1 1/2 pounds of ground beef 1 1/2 cups of macaroni (any small firm pasta would work) 1 29 oz. can of stewed tomatoes 1 jar of tomato medley 1 tbs. sugar Cook pasta to al dente and drain. Set aside. Cook ground beef in a dutch oven and drain off excess grease. While beef is cooking, combine tomatoes, medley and sugar. Put all ingredients back in the dutch oven. Cover and simmer 15-20 minutes. If too much moisture is absorbed, add a little water. Save salt and pepper until last. Medley has a lot of
“A lot of tomatoes died horrible deaths and were thrown out before I found the right combination.” — Randy DeMint
Summer 2013| Salt | 17
“My father passed away in 1998,” Randy said. “At the time, I was working in a management position with developmentally disabled adults. In May, I took a leave of absence and spent the summer with Mom. We worked in her garden and then processed the food we grew. We spent many hours together in her basement making pickles and relish, jams and jellies. “I wanted to make a tomato relish that was just right, and I had plenty of time to work on it. I like to make a chili meatloaf and wanted something I could add to it — a lot of tomatoes died horrible deaths and were thrown out before I found the right combination,” Randy admitted. Once he was satisfied that he had just the right flavor and texture, just for fun, Randy took his Tomato Medley to Tomato Fest in Cincinnati. It went through a blind taste test, and won first place. That year he made six cases of pint jars and took them to the Lewis Mountain Olde Thyme Herb Fair. He was sold out by noon on Saturday of the event. After that first year, Randy started giving his Tomato Medley to friends in Cincinnati. Through word of mouth, he developed such a customer base that he hasn’t been able to meet demand, though he does his best to accommodate the Tomato Medley fans. He decided he should start labeling the Medley, so he turned to friends who knew graphics. Also a representative from the Food and Drug Administration explained to him that his product is “home produced,” so that appears on the label, along with the ingredients. Other friends from the Nutrition Council determined the nutritional value of Randy’s Tomato Medley. Fans have asked Randy why he didn’t go into mass production. “I have an idea what that would entail, and I’m not interested in doing that at this point,” he said. “It’s more of a hobby than a business, and it’s very labor intensive.” After that first summer he spent with his mom, Randy decided to move to West Union in Adams County to stay close. He bought a duplex in town and lived there until four years ago when he happened upon a dream home in the country. It had been in the same family
“It takes 24 hours to make a batch from start to label. The first night, I marinate the onions and garlic in virgin olive oil.” — Randy DeMint
18 | Salt | Summer 2013
flavor, so you may not need it. Awesome Cubed Steaks 6-8 cubed steaks 1 1/2 cups of flour Salt and Pepper to taste 1 cup ketchup 1/2 cup water 1 jar tomato medley 1 large onion Put flour, salt and pepper in a shallow dish and combine. Dredge steaks in flour and brown on both sides. While steaks are browning, combine ketchup, water and medley. Cut onion into thin slices. Place steaks in a baking dish. Put onion slices on top of steaks and cover with medley, ketchup and water mixture. Cover with foil and bake at 350 degrees for 1 hour or until steaks are fall-apart tender. You can also
layer this in a crock pot on low and forget it for 4-5 hours. Party Food! Place your favorite tortilla chips on a microwave safe platter. Top with your favorite chili. Add medley and top with shredded cheese. Microwave or bake until cheese is melted. Serve with a cold lager, and you will be a hit. Carleta Weyrich Carleta is the news staff writer for The People’s Defender. She and her husband, Phil, have a farm where they have raised their three children — and lots of critters.
Split decision! General Denver Hotel duo take top prize. Peanut Butter Sauce 1 cup local honey ½ cup creamy peanut butter ½ cup heavy cream Whip until smooth and pourable, add more honey if you need to thin it out more. Spicy Strawberry Sauce 1 cup fresh local strawberries ½ cup local honey 1 teaspoon chili paste Blend all ingredients, leaving some strawberries in larger pieces Chocolate Hazelnut Sauce 1 cup local honey ½ cup Nutella Whip until smooth and pourable, add more honey if you need to thin it out more
Jennifer Purkey of the General Dover Hotel with the awardwinning banana split she created with Matthew Mueller. Chaffin to be two of five judges of the competition. After the spoons were set aside, the winning split was created by Jennifer Purkey and Matthew Mueller of The General Denver Hotel in Wilmington. The decadent creation features a homemade banana funnel cake, spicy strawberry salsa, peanut butter and praline bacon. Here’s the award-winning recipe: Banana Funnel Cake 1 cup banana puree 2 eggs ¼ cup sugar 2 ½ cup flour 1 ½ teaspoon baking powder 1 ½ teaspoon cinnamon ½ teaspoon allspice 1 1/3 cup milk Blend all ingredients in food processor until incorporated. Funnel batter into a frying pan with 350˚F oil. When golden brown on bottom, carefully flip to finish cooking opposite side. Drain on paper towel.
Pralined Bacon 4 strips thick sliced bacon 8 teaspoons brown sugar ¼ cup chopped pecans Lay bacon flat on a baking rack with a tray under to catch the grease. Press 2 teaspoons of brown sugar into each piece of bacon evenly and sprinkle with pecans. Be sure to press the nuts into the sugar also. Bake in a 400˚F oven for 20 minutes, or until crisp. Cool and cut into bit sized pieces. Build the sundae! Additional ingredients: One banana Powdered sugar to sprinkle Whipped cream Maraschino Cherries 1. Start with your funnel cake as the base. Sprinkle with powdered sugar. 2. Slice fresh banana and drape across funnel cake. 3. Place three scoops of ice cream side by side atop the bananas. 4. Sprinkle ice cream with pralined bacon bits. 5. Drizzle one of each sauce on each of the scoops of ices cream. 6. Finish off with some whipped cream and maraschino cherries and devour! You will have ample sauces and batter to make Banana Splits for all of your friends and family!
Summer 2013| Salt | 19
If you think a banana split can only be made one way, you’ve never been to the Banana Split Festival in Wilmington, Ohio. The festival, which celebrated its 19th year in June, celebrates Wilmington’s creation of the banana split, no matter what those from Latrobe, Penn. may say. It is said that Wilmington business owner Ernest Hazard wanted to attract more business to his restaurant, so in 1907, he held a contest for his employees to concoct a unique dish to help attract new customers. This year, a The winner of the travel/food contest, surseries from p r i s i n g l y, was none Yahoo! called other than Hazard him“Blue Ribbon self. Hunter” came The winning arto film the ra n g e m e n t was a peeled master chef banana with three scoops competition, of ice cream, which featured a shot of chocolate 10 local chefs. syrup, a little strawber r y jam and a few bits of pineapple. On top of this, he sprinkled some ground nuts, and garnished his invention with whipped cream and placed two red cherries on its peak. The highlight of the festival is the fierce Master Chef competition, which pits local chefs against one another. The rules are simple: create a dish that uses ice cream and at least four of the seven additional ingredients in the original banana split: banana, pineapple, chocolate and strawberry toppings/sauces/flavors, whipped cream, nuts and cherries. This year, a travel/food series from Yahoo! called “Blue Ribbon Hunter” came to film the master chef competition, which featured 10 local chefs. Festival organizers asked Salt magazine’s Editor Lora Abernathy and Food Editor Andrea
Nope, not there yet
Remembering those LONG family vacations By Kay Frances
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ummer is upon us and the nation’s interstates and highways are bulging with vacation travelers. Whenever I see a mini-van or an SUV going down the road occupied by a mom and dad and their restless children, I’m always reminded of my own childhood and those long, LONG family vacations. Now that I’m an adult, the distance from Ohio to Florida doesn’t seem that far. But, as a child, those striped highways flanked with Burma Shave signs might as well have led to Jupiter. Each mile seemed a universe unto itself as we journeyed in The Family Car to that galaxy far, far away that my parents
called “The Sunshine State.” My siblings and I didn’t have much to do on these trips. There were no cell phones, iPads, DVD players, video games or electronic devices of any kind to occupy our wandering minds. The horror! Since there were no seat belts or car seats, we were just crammed together in the back seat. We spent the majority of our time battling over territory with arbitrary lines being drawn down the bench car seat. Even when we weren’t physically touching, we found plenty to wail about: “MOM!! He’s looking at me!”
Right there. Dad’s patience would wear thin on these long trips. Even at the age of 5, the humiliation of having to use We repeatedly heard the warning, “If I have to pull this the side of the road as a restroom was enough to make car over…!” He never finished this sentence, but he never had to. I never knew exactly what would happen me whimper, “I don’t really have to go anymore.” Our reward for good behavior was to be allowed to if Dad did, in fact, have to stop the car. roam through a Stuckey’s store. My mom would foreBut, I was sure some terrible fate would await me. I warn us, “Look, but don’t touch!” imagined a “trial” off the side of the road with my dad I loved Stuckey’s and thought that we had found the as judge, my mom as the prosecuting attorney and end of the rainbow my brother and sisters when I found my(heaven forbid!) as the self surrounded by unforgiving jury: all of those ceramic Dad: This court is ashtrays and picture now in session. The postcards. Invariably, I charges state that the would find something defendant refused I just couldn’t live to stop crying after without: “Mom! I need repeated urgings from this backscratcher!” her mother. Mom would reply with Me: But, my brother something nonsensithinks I’m a “Gumby” cal like, “I’m going to and tried to twist my back scratch YOU if arm off! Look! It’s barely you don’t stop asking hanging on by a thread! for things!” Brother: She provoked Nevertheless, we me by calling my G.I. could count on Mom Joe doll a “sissy.” to leave Stuckey’s Jury: Guilty! Guilty! with a bag full of Hang her! delicious pecan log Dad: You are hereby rolls. These were sentenced to three days basically used as a of riding up front. And, device to keep my no “Leave It to Beaver” sibs and me calm for two weeks! and occupied. As Me: Oh, your we began to get Dadness! That is cruel and unusual punishKay Frances on vacation with her family. From left to right: rambunctious, my dad would tell Mom, ment! How about no brother Glenn Brewer, sister Carol Thomas. Kay is being held “Throw ‘em another “Lawrence Welk?!” by her father, Rex Brewer, and is NOT HAPPY! log roll!” Back then, When my parents no one knew the would refuse to tell us effects of feeding “how many more miles,” sugar to hyperactive children. So, the more log rolls we knew the day’s journey would be endless. After they fed us, the rowdier we became. And, the cycle dozens of choruses of “99 Bottles of Beer on the Wall” would continue, “If I have to pull this car over…!” and hundreds of Volkswagen “bug” sightings, we It’s little wonder that my parents felt like they would again grow bored and restless. needed a vacation to recover from those long trips. Mom served as the family tour guide and tried to pique our interest by pointing out landmarks and state I, on the other hand, always felt fresh and revitalized. For months, I would put a sea shell to my ear boundaries. “Hey, kids! We’re in Georgia!” After two like a telephone receiver and try to hear the ocean, long days of traveling through Georgia, our boredom “Hello, ocean? This is me, Kay. Are you there? I can’t turned to exasperation: “We think we’ve seen enough hear you! We must have a bad connection.” My parof Georgia! Can’t we just move on?!” ents would just shake their heads. But, at least I was Dad was always in a huge hurry to Get There and talking to an inanimate object and not asking them, our stops were few and far between. Even though we “Are we there yet?” would be barraged for miles with signs beckoning us to explore “Lookout Mountain” and “Snake Farm,” we “didn’t have time” to stop. Kay Frances We were lucky we even got to go to the bathroom. Kay is a motivational humorist who Lord help you if your bladder wasn’t synchronized encourages people to “laugh more, stress with the rest of the family’s, and it seemed mine never less and take care of yourself!” She is the was. We would pull over for gas and to use their restauthor of “The Funny Thing about Stress; room and it seemed I never had to go. But, five miles A Seriously Humorous Guide to a Happier down the road, nature would call. Oh, Dad would pull Life.” To order the book or find out more over alright. about Kay, visit www.KayFrances.com.
A
River View
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Mike and Judy Cottle bring mountain cabin comforts to the home they built overlooking the Ohio. By Audrey Ingram
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p — literally — a 213-foot drive that winds through layered gardens and past a small guest cabin, a house pushes its way out of the hilly forest backdrop just outside Ripley in Brown County. Built to resemble a log cabin, 14 symmetrical windows form the home’s southern-facing front facade, looking through a maze of tree branches and out over the Ohio River. A wooden deck wraps from its water overlook to the back of the house, where trees continue to climb the hill behind it for the remaining 15 acres of the property. “I grew up in Toldeo, so I’ve always liked the river,” said Mike Cottle with a laugh. He and his wife, Judy, had the home built in 2007, but they purchased the property nearly three years earlier. “We wanted a spot to get away on weekends.” Prior to building a home in Ripley, the Cottles lived in Blanchester. Judy worked for the Southern Ohio Education Service Center (SOESC) and Mike worked for the First National Bank of Blanchester, where he still holds a seat on the board. On their original visits, the couple stayed in a small cabin that proved to be a “peaceful getaway.” Though they’ve always considered moving to the mountains, Judy said that they didn’t want to move that far from their three children and eight grandchildren. Instead, they brought their ideas of mountain cabin comforts to the design of their new home. Though she liked log cabins, Judy
said that she wanted walls, so they chose a log house plan and built it as a frame house with a log veneer. Brazilian Cherry hardwood floors stretch through the house. Inside the front door, a wall lined with built in shelves displays Judy’s Father Christmas collection. Her craft room has an Amish theme. Mike’s collection of carved wooden ducks pops up throughout the home and gardens. Colored with earthy browns, reds and greens, the 4,100 square foot home consists of three layers, connected with smooth oak staircases. The kitchen, dining room and living room circle a center column containing a fireplace. Master and guest bedrooms complete the main level. The center column marks the spot where a large walnut tree once stood. The branches of the walnut offered, in Mike’s opinion, the best view. He told his builder, Joe Wagner, also of Blanchester, that he wanted his desk in that exact spot. Wagner delivered. Today, the second floor loft contains Mike’s small study, where his desk looks out over the river. A basement containing an Ohio State University-themed home gym, fully stocked bar and overstuffed seating completes the third level. While the interiors reflect Judy’s decorating coordination, the landscaping around the home is Mike’s handiwork. Black Eyed Susans, purple and white coneflowers, daylilies, coreopsis, shasta daisies, hostas and hydrangeas
Summer 2013| Salt | 23
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are a few of the plants that fill the levels of flower beds that climb the hill from the road to the porch. Rose of Sharon bloom across the surface, all the products of two plants that originally came from the bank in Blanchester. Flowering Crabapple and Redbud trees from Mike’s childhood home join other shrubbery scattered throughout the flower garden, as well as Dogwoods given by Edna Schmied of Highland County. White peonies, as old as Mike, and originally moved from Mike’s grandparents’ house in Sciotoville, provide a sharp contrast to the dark ground beneath them. “We’re fortunate that our tastes in houses and interiors are the same, ” Mike said with a smile. “She does the inside, and I get free reign outside.” Unlike his previous landscaping experience, which earned his Blanchester garden its place in only 10 featured by the Cincinnati Horticulture Society and the Cincinnati Enquirer in 2005, Mike’s current project is more dimensional. “You have to enjoy it looking sideways at it on the lane, down from the house and up from the road,” he said. One of his goals is to get a variety of plants that bloom year around. The poor topsoil is also a challenge. However, it has not stopped Mike and Judy from making plans to seed the hill behind the
house with wildflowers. “The landscape always evolves. It’s never done,” Mike explained. “My enjoyment is in the process, not the end result.” He said that his dad would shake his head at his primary hobby, because it was like “pulling teeth” for him to even mow the lawn when he was younger. However, though he loves it, he hopes this is the last home he landscapes. “Do it when you’re 35, not 65,” he advised with a laugh. No curtains adorn the windows of the Cottle’s home, providing a clear view, not only of the river and gardening, but also of the wildlife. Both agree that the quiet stillness and the animals are the home’s largest draw. “Just yesterday I was sitting out grilling and I saw a handful of blackbirds chase an eagle out of a tree,” Mike described. The couple has also seen Red Tailed Hawks, red foxes, deer and fauns, squirrels, hummingbirds, doves, cardinals, bluejays, raccoons, snakes and bats, the latter two of which make for great pest control, they added. Though the neighbors aren’t far away, the neighborhood is quiet. So quiet, in fact, that the Cottles can hear conversations of rivergoers that are carried up the bank by the wind. They are also
alerted to watch when a large paddleboat passes by. So far they have seen the Mississippi Queen, American Queen and Delta Queen riverboats lazily making their way downstream. The Cottles now rent the original cabin at Judy View to visitors seeking a quiet weekend getaway, or sometimes an extended stay. According to Mike, it is less than 20 minutes from several restaurants and local wineries. The cost is $100 for the first night and $90 for any additional nights. For extended visits, rates are negotiable. For more information, call 937-725-2158 or email mcottle76887@roadrunner.com. Photos and details are also available online at www.easysite.com/cabinatjudyview. “This is her thing,” Mike said of his wife. “I don’t mean that in the way it sounds, but it says Judy View on the sign for a reason. She deserves this.” Audrey Ingram Audrey is a staff writer for the Wilmington News Journal. She has a soft spot for stilettos and toes in the sand.
The food editor’s faves By Andrea Chaffin
Is it just me, or is everything better during summer? If only there was a way to can that feeling and pull it out on a cold, cloudy winter day. More than a season, summer is a state of mind. It’s about camping, picnics, pool parties, sunburns (for those of us who can’t tan), flowers, homegrown produce and vacations. We spend all fall, winter and spring waiting for it to roll around again. But, it always seem to be the fastest three months of the year. This issue of Salt is packed with the best foods of summer — everything from great rubs and marinades for the grill, to crowd-pleasing dips perfect for any picnic. You don’t want to miss farm to kitchen favorites like a step-by-step lesson on how to preserve homemade strawberry jam. And did somebody say s’mores? These dishes are bound to keep your belly full while the temperatures are hot. Here are a few of my favorite recipes this summer. Let’s savor it!
Ohio Caviar
This variation of Texas/Cowboy Caviar is becoming increasingly requested. Green onion can be used in place of red onion. This is a great base salsa — tweak it to your taste!
‘Award-winning’ Baked Beans
I recently won a baked bean contest at a family gathering with this recipe. Yup, call me the Bean Queen. I’ve been called worse. 1 green pepper, diced ½ yellow onion, diced 1 pound bacon 2 large cans Original Bush’s Baked Beans 1/2 cup ketchup 1 heaping tablespoon mustard 1 tablespoon vinegar (I use apple cider) 1/3 cup brown sugar liberal sprinkling of garlic powder
Tips: I bought a package of bell peppers which includes the red, orange and yellow peppers, but use whatever peppers you have on hand or look good at the store. It would also be easy to swap out the fresh tomatoes for canned tomatoes. Just drain the juice off so that it doesn’t get too soupy with the dressing. Directions: Combine the beans, vegetables and cilantro in a bowl. Separately, combine the dressing ingredients. The original recipe calls for cooking the dressing ingredients on the stove top in order to dissolve the sugar, but I just shook mine together in a Mason jar. Pour the dressing over the rest of the ingredients and stir together. Serve with chips, pita wedges, Fritos Scoops, or pile onto hamburgers and hot dogs as a condiment.
Summer 2013| Salt | 25
Directions: In a large skillet, cook the bacon halfway through until the edges begin to brown. Place half-cooked bacon on paper towels, leaving the grease in the skillet. Add onion and green pepper to bacon grease, sauteing until translucent. Pour in canned beans, ketchup, mustard, vinegar, brown sugar and garlic powder. Cook mixture, stirring often, until outside edges begin to bubble. Pour beans into a casserole dish. Top with strips of bacon. Bake uncovered at 325-degree oven for 60 to 90 minutes, until beans have thickened and bacon is browned. Tip: For an extra kick, toss in some diced jalapeño with the onion and green pepper or a few dashes of hot sauce.
Caviar: 1 can pinto beans, rinsed and drained 1 can black beans, rinsed and drained 1 can white corn, rinsed and drained 1 6 oz. can green chiles, undrained ½ red onion, diced 1 large green pepper, diced 1 small red pepper, diced 1 small yellow pepper, diced 1 small orange pepper, diced 4-5 Roma tomatoes, chopped 1 jalapeño, diced ½ bunch of cilantro, roughly chopped Dressing: ¼ cup olive oil ¼ cup vinegar 1 tablespoon white sugar 2 cloves of garlic, minced
For those nights you want to go to Carolina in your mind, or at least anywhere else! Plus, the crock pot does all of the work during the day! I like to tell folks “the wife” is making dinner when I set it.
Snickers Salad
If this is wrong, I don’t want to be right. A girlfriend whipped this up for a craft night recently and it was my favorite salad on the table (Hey! It’s a salad!). Tart apples meet sweet chocolate for a real people-pleaser folks will be talking about for weeks. 1 (8 ounce) packages cream cheese, softened 1 cup powdered sugar 1 (12 ounce) container Cool Whip, thawed 6 Snickers candy bars 4 -6 Granny Smith apples Directions: Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Stir in chopped apples. Chill one hour before serving. Tip: Don’t make this one in advance. This salad doesn’t keep well and can become runny in the refrigerator. So, leftovers aren’t really an option. Guess you’ll just have to eat it all.
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Carolina-Style Pulled Pork and Vinegar Slaw
For those nights you want to go to Carolina in your mind, or at least anywhere else! Plus, the crock pot does all of the work during the day! I like to tell folks “the wife” is making dinner when I set it. To do it like they do in Carolina, put a pile of coleslaw on top of the pork in the sandwich and eat it all together. Pulled Pork: Pork loin roast BBQ sauce (my favorite is Sweet Baby Ray’s or D.B. Yummers) Hot Sauce (I’m a Texas Pete’s girl) Onion, sliced thickly Beer (or apple juice)
Season pork roast liberally with salt and pepper. Place in crock pot, fat side up. Depending on the size of the roast, add about half a can of beer, one cup of barbeque sauce , onion and hot sauce, to taste. Cook on slow about 8 hours, or until falling apart. Pull pork apart with fork and add more barbeque sauce, if desired. Slaw: One bag coleslaw mix (or, make your own combining shredded cab-
bage, grated carrots, and sliced bell peppers and onion) ½ cup oil ½ cup apple cider vinegar ¼ cup sugar ¼ t. celery seed 1 t. Dijon mustard salt and pepper In a saucepan over medium heat, combine dressing ingredients. Simmer until sugar is dissolved. Toss dressing with cole slaw mix.
ANDREA CHAFFIN Andrea is a reporter for the Wilmington News Journal and the food editor for Salt. An OSU graduate, she enjoys piddling in her garden, wasting a Saturday morning reading, cooking, singing in the car and taking photos.
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On the path to rediscovering nature Take in the sights and sounds of the great outdoors along one of the area’s many recreational trails Story and Photos by Eileen Brady
Summer 2013| Salt | 29
Crickets chirping, birds singing, twigs snapping: These are the sounds of a commute along a recreational trail. OK, well, sometimes the peal of a bell signals a bicyclist’s approach or the occasional “On your left!” is shouted in warning. But mostly, those who stroll, roll, bike, run, hike or glide along one of our area’s varied trails hear the sounds of nature, which is something many people — too frequently children — don’t hear much anymore as they work inside air-conditioned cubicles or sit facing flat-screen TVs, game controllers in hand. There’s even a term for the results of the disconnect between humans and our natural habitat: “nature deficit disorder,” termed such by Richard Louv, who wrote in his 2005 book “Last Child in the Woods” about today’s proclivity to keep children indoors. The book inspired state and regional campaigns, sometimes called Leave No Child Inside, to form across the nation. Related initiatives, including movements about simple living, walkable cities, nature education, and land trust, sprang up where they hadn’t been before. Louv has pointed to data that reveal that by the 1990s, the radius around children’s homes where they
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were allowed to roam on their own had shrunk to a ninth of what it had been in 1970. These days, between increased access to television, video games and other screen time, as well as reaction to increased media coverage of child abductions, children are mostly kept inside — even in rural areas in Southern Ohio. Louv has linked the lack of nature to some of childhood’s recent and most disturbing trends, including increased obesity, attention deficit disorder and depression. And all it takes to “cure” nature deficit disorder is to spend more time in creeks and woods and ravines and fields. What better time to do that than summer in Ohio, where the July sun still sets around 9 p.m. and twilight lingers almost a full hour after that? What better place in the southwest counties than one of dozens of trails — paved and unpaved — available free of charge? Lucky for us, around the same time that children were increasingly kept indoors, several folks in our area had the vision to form coalitions to turn former railways into bikeways and to preserve acreage of forest for future generations. They raised money, purchased land and accepted generous donations from landowners. They organized as a nonprofit park district. They lined up people who would volunteer to clear pathways and keep things tidy. It seems like a no-brainer now, but adding bike paths and walking trails in southwest Ohio was often met with suspicion and fear — and sometimes still is. Farmers may worry about strangers getting access to equipment, and some residents living along trails worry about increased crime. A Rails-to-Trails Conservancy study of crime in the 1990s along 372 rail trails in urban, suburban and rural settings covered 7,000 miles of trails with 45 mil-
lion users and found that only 3 percent of the trails reported any crimes against persons (various degrees of assault). Urban trails had a higher rate of crime than suburban trails, but crime against persons on rural trails was negligible. Eric Oberg, regional manager of trail development at the Rails-To-Trails Conservancy, said initially many communities were hostile to the idea of trails, and land that could have been used long ago for trails reverted to private property owners. Those communities are now waking up to the economic benefit of trails, he said, and they’re returning to Rails-to-Trails to ask for help creating systems. The village of Morrow, in Warren County, has used its location on the Little Miami Scenic Bike Trail to breathe life back into its economy, which took a catastrophic hit in the early 1970s when State Route 22 lost its traffic to Interstate 71. According to Mayor Mike Erwin, who spoke in June at an annual trails meeting in Sabina, most people in Morrow did
not initially welcome the paved trail; it took almost 20 years for people to realize its value. That value has become a major focus of the revitalization of downtown Morrow, which now receives 24,000 visitors in three months of summer, due to people who use the trail running through the village of 1,200 people. “It’s the best I’ve ever seen of expenditure of taxpayer dollars,” Erwin said. “This has totally turned around our community.” Both small villages and major cities have looked to trails as a shot in the arm of ailing economies. The city of Pittsburgh faced a mass exodus of workers after the steel market collapsed in the late 1970s, but it redeveloped its riverfront with trails and greenways that sparked adjacent development. Pittsburgh’s economy has re-emerged, and the city has been named one of the top five U.S. cities in which to raise a family, according to Readers Digest. Other trails proponents echo the
was initially opposed to the ClintonFayette trail because he’d heard concerns from farmers worried about their equipment and others worried about increased crime. Then he started to bicycle along existing trails himself. He saw nothing to confirm the fears of those in opposition. As many trails supporters point out, nearly everyone now carries cell phones, which can be used in case trouble arises on the trail. The mayor, who remembers not so long ago when Sabina’s children were seen playing all over town, hopes the new trail will encourage kids to get back to nature. “The only time you see kids outside in town is when the power is out (and they can’t get on the computer),” Michael said at the June trails meeting. Along with the Luther Warren Peace Path off Nelson Avenue in the city of Wilmington, there are eight additional parks and trails in the Clinton County Park District, including nature preserves with unpaved trails that are open to the public for hiking, fishing, nature study, photography, group education, limited horseback riding and limited bow hunting (with permission). Although paved trails are perfect for cycling, jogging, walking, inline skating and other activities, unpaved trails allow people to step quietly into the canopy of forests or other natural areas to study plants and birds, frequently without the company of any other humans. The late Wallace Collett was the first person to donate land to the park district, in 2000, and 1.2 miles of hiking trails are located within 60 acres of mature beech and maple forest, about 1.5 miles of Caesar Creek Flea Market on State Route 73. A few other Clinton County trails include: n 0.8 miles of hiking trails in the 58-acre Anloit-Davidson Woods, with rolling topography of deciduous hardwoods and evergreens at 885 Pyle Road. n 1.25 miles of hiking trail along Cowan Creek at the Dr. Nathan Hale Memorial Woods, 2979 Clarksville Road, a 60-acres riparian corridor identified in 1955 and 1978 by the Ohio Biological Survey as “the most unique area of Clinton County.” n 2.5 miles of hiking trails surrounding prairie in the East Fork Riparian Reserve at 935 Webertown Road. In Brown County: n The Underground Railroad Bicycle Route, which runs through Kentucky and makes its way through Brown County, placed second on a list of the world’s Top 10 Bicycling Trails in National Geographic’s publication, “Journeys of a Lifetime: 500 of the World’s
Greatest Trips.” The 2,028-mile route was created by the Adventure Cycling Association. In Adams County: n The 3/4-mile Hawk Hill Loop Trail winds through the prairie with latesummer wildflowers at Chaparral Prairie State Nature Preserve, 209 Hawk Hill Road in West Union. n Two half-mile trail loops connect with the Buckeye Trail for two miles of trails in the 88-acre Davis State Memorial Nature Preserve, of particular interest to geologists and botanists, located at 2715 Davis Memorial Road in Peebles. n The Edge of Appalachia Preserve in West Union has three hiking trails open to the public. All trails are marked and well maintained. Lynx Prairie Trail is a 1.5-mile loop trail; Wilderness Trail is a 2.5-mile loop trail; Buzzardroost Rock Trail is 1.5 miles one way to Buzzardroost Rock. n Serpent Mound in Peebles features a 1/4-mile trail that winds downhill to the Brush Creek valley. In Highland County: Rocky Fork State Park and Paint Creek Lake combine for more than 10,000 acres of land across the hills of the county. At Rocky Fork, there are two hiking trails: one is 1/3 mile; the other is 1 mile. At Paint Creek, there are four hiking trails, 18.2 miles of bridle trails and 12 miles of mountain bike trails that also allow hiking. Consider these places free outdoor educational classrooms, places that studies have shown can increase selfesteem, problem-solving and motivation to learn, the author Richard Louv has written. Factoring out other variables, studies of students nationwide show that schools that use outdoor classrooms and other experiential education produce significant gains in social studies, science, language arts and math. One 2005 study by the California Department of Education found that students in outdoor science programs improved their science test scores by 27 percent. A local No Child Left Indoors group hosts programs that include fishing, kayaking and raptor education. Check the Clinton County Green Alliance website at www.greenalliancecc.com or call Lori Williams at 937-725-3811. Eileen Brady Eileen is the coauthor of “Images of America: Wilmington.” She can be reached at brady11@mac.com.
Summer 2013| Salt | 31
thought that any government funding of trails (which often rely on grants and private donations) is money well spent, because the outgoing money quickly and easily comes back in the form of tourism income and increased property values. Trails also make communities much more attractive to companies looking to relocate. “If you’re going to have employers look at your area, they’re going to look for schools and hospitals (but) they’re also going to look for recreational opportunities for their employees,” said Bruce Willis, president of the Tri-County Triangle Trail, a group of volunteers from Ross, Fayette and Highland counties who support efforts to convert abandoned railroad corridors into recreational trails. Willis’ interest was sparked while visiting his sister in Chicago and seeing the bikeways built along Lake Michigan. The Chicago Lakefront Trail runs for 18 miles, and it is the busiest trail in the United States, with peak daily usage reaching 30,000 people at key points. Tri-County Triangle Trail, a local group, promotes 32 miles of paved trail from the Shaw Wetland (the first public wetland in Fayette County) at Robinson Road in Washington Court House to Chillicothe, as well as a 1.83-mile paved trail in Greenfield. The group is hoping to connect from Greenfield in Highland County to Paint Creek Lake as well as to Rocky Fork Lake. In 2012 in Clinton County, members of the Green Alliance (Lytle Creek League of Conservators, Clinton Streamkeepers, Clinton County Open Lands and the Clinton Trails Coalition) sponsored its first-ever Trail & Greenway Plan, a longterm look at the future of the county’s off-road corridors. It can be viewed at www.greenalliancecc.com. The Clinton-Fayette Friendship trail, a 7-mile paved trail from Melvin Road in Clinton County to Borum Road near the Fayette County line, was given the green light with a $1.2 million grant by the Ohio Department of Transportation, after much hard work by local trails advocates. The former DP&L corridor will connect Clinton County to the 300-mile regional trail system in southwest Ohio. Because of the grants, “no local funds were needed to implement this kind of awesome project,” said Robert Thobaben of the Clinton County Park District, and it is literally tripling the number of paved trails within the county. Thobaben, Bruce Saunders, Mac McKibben and Dr. Thomas Neville helped start the trails movement in Clinton County 20 years ago after a meeting in Saunders’ living room. Sabina Mayor David Michael said he
If you gave a mouse a cookie, what would he do?
By Beverly Drapalik
A
h, summer! Garage sales, outside projects, working in the garden, fresh produce! Adults don’t seem to have enough hours in the day, but children need a lesson plan. Sometimes the long-awaited summer becomes boring for them, and their boredom becomes a cumbersome problem for us. When we choose activities for these “little people,” we are actually investing in their entire beings. Finding that interesting project, however, becomes similar to the idea in “If You Give a Mouse a Cookie,” by Laura Numeroff. Once the first activity is started, it leads to the next, and the next. Numeroff’s series includes delightful animals and their “make-do, at-home” activities and projects. My favorite is the moose who makes sock puppets and performs a play behind the sofa. My grandmother used to “make do” with what she had. She was a seamstress in South Georgia. I visited her and played with empty wooden spools under the sewing machine while she made wedding dresses for the town of Moultrie, Ga. She never threw away fabric: quilts, dish cloths and aprons resulted from scraps of material. Textiles can be very valuable, but so are other “finds.” Taking up my grandmother’s tradition, every time I want to throw away an item, I think of its next use. This thought is a testament to my storage room. Most junk leads to some activity that can absorb countless hours. Today we re-purpose, recycle and even “up-cycle.” Most people have more than enough junk. However, if organized, finding items can be a task until we realize that garage sales are a mecca for children. Children can make great bargains at garage sales: Who can resist a child counting pennies as his bright eyes ask for a lower price? Perhaps bargaining teaches children the value of money as he or she looks for a perfect item to “make new.” What child doesn’t like a scavenger hunt? Send your child on a hunt for small items for his or her own fairy garden. Yes, there are many websites about fair gardens, and Target sells a complete kit. Half the fun, though, is finding items at home. Imagine a “bat cave” fairy garden. An Internet search for fairy gardens gives children plenty of ideas. Pinterest also has pictures of fairy gardens. Children can make a miniature garden in an aluminum tub, plastic tub, or a corner of the yard. Finding small plants can also lead to other projects, such as propagating plants and watching them grow. Plants lead to needing new pots. Needing new pots leads to finding old pots and giving them new life. Old pots lead to needing paint. Color samples from Lowe’s are inexpensive (less than $4) and summer colors are coordinated! Leftover paint can adorn used bricks. Adults make walkways, but children can make prized garden art or door stops. When children are exhausted from their outside projects, and the day is muggy, they can search for books about fairies. A trip to the library or an Internet search can provide a few hours of fun. During the search for books, children might find recipes that involve fairies. Then, an entirely new project happens as you begin to cook. Cooking will lead to the notion that has grown in popularity: open the pantry and fridge, check the
contents and cook with what is “on hand.” When cooking, the educational value is reading and calculating. Some children might even decide that making an apron out of old material is a good idea. The huge payoff might not be a child who wants to cook one night a week; it might be a child who wants to eat more than fast food. While inside, don’t forget to make a project out of painting the closet that has needed attention for years. Cleaning the closet is boring for children, but giving them jurisdiction over painting the closet is another “ballgame.” Your children will be the envy of the church work-trip filled with teenagers who have no idea how to hold a paintbrush! At the very least, the small child who learns to paint his way out of a closet is a future teen who can help paint any room in the house. Any projects for children can lead to the next project and provide education and countless hours of exploration. Actually, education IS exploration, and what child would ever be bored with exploring? Numeroff has the right idea. Beverly Drapalik Beverly lives in Wilmington with her husband, Jeff. They also live with a dog, a cat, a parrot, chickens and bees. She teaches English at Wilmington College.
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Heat up your summertime party By Sheryl Sollars
prep only. I love to experiment with new rubs and marinades, as they are the backbones of grilling. Each meat calls for certain flavors to enhance their taste. As an example, a citrus-based marinade works best on chicken and seafood, while I prefer a sweet and fruity taste for pork. Beef calls for a higher level of spices than other meat. Even hamburgers are better with rub or special seasonings to achieve a great outdoor taste. Also remember that most marinades contain a form of citrus or pineapple juice that works as a tenderizer on meat. These
agents also start the cooking process which will cut down on grilling time, so if you are grilling seafood or something that you want to come out rare, reduce your marinade time. I personally love rubs. They are easy and can be made ahead of time and stored in the refrigerator for several weeks. Even rubs contain citrus juices to bind them together which will also tenderize your meat. Adding extra cayenne pepper will make them spicier if you prefer heat, or cinnamon and allspice can be added for a jerk flavor. I do not recommend any purchased meat tenderizers as they contain MSG which many people are allergic to. Remember, you know your family and friends’ taste, so have fun and experiment. When I am planning my menu for a backyard party, I always consider making cookies. They can be made ahead of time
Summer 2013| Salt | 35
G
rilling is considered a “man thing,” but up until a few years ago, I did all my own grilling. Since my husband, Fred, has demanded to oversee the grill, I have been moved back into the kitchen for
and are a great handheld dessert that is enjoyed by guests of all ages. Recently, I had to prepare almost 100 cookies for my grandson’s graduation party. I selected to make old-fashioned sugar cookies, iced and decorated with red and blue sugar symbolizing his school colors. I love this cookie recipe because it calls for lots of butter and vanilla, and its short baking time results in a soft and plump texture. If you are like me and prefer a soft and chewy cookie, remember that the secret is under-baking the cookie (reduce cooking time by about 2-3 minutes). Sugar cookies should always be baked in an oven temperature no higher than 350 degrees on a parchment paper-lined cookie sheet. It is also best to avoid using the lowest rack space in your oven to avoid overly browned and unattractive bottoms. Hint: If you choose to ice your sugar cookies, omit sugaring them before baking. Place cooled, baked cookies on a cookie sheet covered with waxed or parchment paper and freeze them for about 10 minutes before icing. This not only makes them easier to ice, but the icing goes on smoother and sets up quicker. You don’t have to ice sugar cookies, but doing so really keeps them moist and soft.
Decorating idea: Create a name tag for each of your guests using cardstock cut two inches tall and three inches wide with a hole punched in one corner. Slip a bright-colored ribbon through the hole and tie around the neck of a one pint Mason jar. Wrap your guest’s silverware in a decorative napkin and tuck into the jar. They are not only easy for your guests to grab after they have filled their plates, but they double as a drinking glass with their name attached … no more hunting for that lost glass of tea!
SUPER SOFT SUGAR COOKIES
36 | Salt | Summer 2013
I strongly recommend using a heavy-duty mixer when preparing this dough. These cookies have several steps, but because you do not roll and cut the dough, they are easier than some other recipes. Extra steps mean extra special results.
Grilling hints and picnic ideas: Light the grill early as a preheated grill ensures burgers, steaks and ribs will be deliciously charred on the outside, moist and juicy on the inside. For a gas grill, plan on preheating (with the lid down) for a minimum of 10 minutes on medium or five minutes on high, or for a charcoal grill allow 30 minutes for coals to turn white and preheating to take place. Spray the grill evenly with PAM “For Grilling” before lighting your grill. For charcoal grilling, spray your grill grid and then replace it after the coals are hot. When adding a barbeque sauce to your meat, brush it on the last five minutes to avoid burning. Serve grilled fish with a fruit salsa (recipe on Page 38) for added flavor and a great garnish experience. For those who love the flavor of herbs or have a garden full of them waiting to be picked, use them fresh in rubs and marinades. Remember that it takes more fresh herbs to achieve the desired taste than dried from a can … but the flavor is so much better. Rosemary and thyme are wonderful on pork or chicken and cilantro and basil work nicely in your favorite potato salad and tomato dishes
7½ cup flour 4 teaspoons cream of tarter 2 teaspoons baking soda 1 teaspoons salt 4 sticks butter, room temperature 3 cups granulated sugar 6 eggs 1 tablespoon vanilla Preheat oven to 350 degrees and line large cookie sheets with parchment paper (available in all supermarkets). Combine flour, cream of tartar, baking soda and salt in a large bowl and lightly fluff together with a whisk. Set aside. Cream together the softened butter and sugar until light and fluffy and all of the sugar is completely dissolved. Add eggs one at a time, beating well in between each. Add vanilla. Add combined dry ingredients ¼ cup at a time to prevent flour mixture for spraying from mixing bowl. Combine until all of the dry ingredients are incorporated. Chill cookie dough for at least 1 hour so dough can firm and make easier to handle. Form into 1 ½ inch balls, placing them side by side on a cookie sheet lined with waxed paper and place in freezer about 10-15 minutes or until slightly firm. Using a glass with a 3-inch bottom (first coat with a thin layer of Crisco, then lightly dip in sugar), flatten ball of dough to size of glass. Place rounds on lined cookie sheet about two inches apart. Bake for approximately 10 minutes until lightly firm to touch, but not brown on the bottom. (Do not over-bake as they firm when they cool.) Cool on cookie sheet for 3-4 minutes
then move to a cooling rack where they can cool completely. If the cookies are going to be iced, return them to the freezer for 10 minutes prior to icing. Generously ice each cookie with Buttercream Frosting and decorate with sprinkles or sugar if desired. Makes approximately 2 dozen 4 ½-inch cookies.
BUTTERCREAM FROSTING
A first-class frosting that works for all types of cookies and cakes. May be doubled for enough icing for a large cake.
Beat butter and Crisco together until fluffy and totally combined. Beat in vanilla. Add sugar a little at a time, beating well after each addition. Continue adding powdered sugar until icing is light, fluffy but stiff enough to spread. If icing becomes too stiff, gradually add half and half, a teaspoon at a time until desired consistently. Let cookies set out to allow the icing to set up.
½ cup sugar ½ cup brown sugar 2 teaspoons seasoned salt 2 teaspoons garlic powder 2 teaspoons chili powder 1 teaspoon paprika ½ teaspoon ground pepper ¼-½ teaspoon cayenne pepper (use lesser amount if you prefer less heat) ½ teaspoon cumin ½ teaspoon coriander 1 tablespoon + 1 tablespoon lime juice Place all of the ingredients except the lime juice in a food processor or a large bowl. Pulse or mix together until well blended. Mix in 1 tablespoon lime juice until mixture is slightly damp. Gradually add additional juice until mixture is only slightly damp and begins to hold together when squeezed between two fingers (but not wet).
Summer 2013| Salt | 37
1 cup butter, softened (no substitutions) 1 cup (white) Crisco 2 teaspoons vanilla (clear if you desire a whiter icing) 6-6 ½ cups powdered sugar
SHERYL’S SPECIAL RUB
This is a great rub that can be used on all meats and poultry. Try experimenting by adjusting spices to meet your taste needs. This can be doubled for larger quantities or to store (in refrigerator) for later use.
Remove the amount needed to rub on your meat entrée. Generously rub mixture onto both sides of meat, and then place in a large plastic bag and place in refrigerate for up to 1 hour. Remove from refrigerator 15 minutes before placing on the grill. Refrigerate any remaining rub in a tightly sealed glass jar for later use. Marinades: Here are some marinades and suggested uses. I prefer to mix all of the ingredients together and place the marinade and meat together in a large zip-lock bag. The liquid and meat can be rotated several times during the chilling process, making sure everything is coated evenly as it chills. Most meats should be marinated for about 1-2 hours (except for fish which is only 10 minutes due to its delicate texture). They can also be brushed on as you are grilling up until the last 5 minutes of cooking time.
SOY MARINADE
(Fish, steak, pork and chicken) ¼ cup soy sauce 2 tablespoons olive oil 4 tablespoons molasses ½ tablespoon Worcestershire sauce 1 ½ tablespoon lime juice ¼ teaspoon garlic pepper ½ teaspoon allspice
2 tablespoons lime juice 1 tablespoon soy sauce 1 1/2 teaspoons fresh grated ginger
PEACH SALSA
Use this fabulous citrus fruit to top your grilled fish dish. (SERVES 4) 3 large or 4 small fresh peaches 3 tablespoons sweet onion (finely chopped) 1/4 cup lime juice 4 tablespoons sugar (or to your preference) 1/4 cup chopped fresh cilantro Peel peaches and chop into small square pieces. Place in small bowl and fold in onion, juice, sugar. Stir until sugar is dissolved. dd more sugar if desired to achieve a nice sweet/sour taste. Fold in cilantro. Chill for 15 minutes. Spoon over grill tilapia, haddock or your favorite mild white fish.
POTATOES ANNA
These potatoes were introduced to me by my Spanish exchange student several years ago. They are very easy and great served alongside any grilled meat or seafood. 3 pounds small baking potatoes, peeled and thinly sliced ½ cup butter, melted butter 1 teaspoon salt ¾ teaspoon ground pepper 1 large sprig rosemary
MEXICAN (CILANTRO) MARINADE
(Chicken and pork) 3 tablespoons chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon lime juice 1 tablespoon minced garlic 2 teaspoons ground cumin 1/8 teaspoon cayenne pepper
Heat a greased 10-inch cast-iron skillet in a 350 degree oven for about 8 minutes or until hot. Mix together the salt and pepper. Arrange 1/3 or the potato slices in skillet and drizzle with 1/3 of the butter. (Be careful as the skillet will be very hot.) Sprinkle with half of the salt and pepper. Repeat layering procedure twice with remaining ingredients. Bake at 350 degrees for 1 hour; remove and top with rosemary sprig, increase heat to 500 degrees and bake 10 more minutes or until brown. Remove and let cool 10 minutes. Invert onto a serving plate.
SWEET AND SOUR MARINADE
(Chicken or pork) ½ cup Zesty Italian Salad Dressing ¼ cup Apricot jam ¼ cup pineapple juice 2 tablespoons brown sugar 1 sprig fresh rosemary
Sheryl Sollars Sheryl is an accomplished cook, homemaker and writer. She currently resides in Wilmington.
APRICOT GINGER GLAZE
(Fish, chicken and pork — combine and use as a finishing glaze used during the last 5 minutes of grilling rather than as a marinade) 1-6 oz jar of apricot jam
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‘A breath of fresh air for your body’
Yoga helps people of all ages
40 | Salt | Summer 2013
By Lora Abernathy The big reward for Mat Hagee came when residents told him they were feeling better after taking his yoga classes. Hagee, the activities director at Cape May Retirement Village in Wilmington, started teaching yoga to the residents a year-and-a-half ago. Some of them knew he was into the practice, he said, and they wanted to be more active and increase their flexibility and overall health. “I had a lot of residents coming up to me and say that their lower back pain had diminished — it doesn’t al-
ways completely disappear — but the amount of flare ups or just their overall mobility has increased,” Hagee said. “Some of them had said their arthritis had gone down with their hands. When they come and tell me those things, it’s so rewarding because I was able to help one person. That’s really what makes the difference.” The number of people participating in yoga increased by nearly 45 percent from 2007 to 2011, according to an article in The Coast News. The word “yoga” comes from the Sanskrit root “yuj” which means “to yoke.” It is a form of exercise which focuses on
breathing, stretching and quieting one’s mind. Yoga is not a religion, yogis (those who practice yoga) are quick to point out. In fact, most agree that is the No. 1 misconception. “I think what distinguishes yoga from other forms of exercise is it really unites body, mind and breath, those three things are always being synchronized in the practice and the effects of that are unique with every person,” said Jane Newman, the owner of Main Street Yoga in Wilmington. Many people take yoga for the physical benefits which can include stress re-
lief, pain relief, better breathing, flexibility, increased strength, weight management, improved circulation, cardiovascular conditioning, presence and inner peace, according to Yoga Alliance. “It helps quiet the mind which is extremely stress-relieving. That will affect people’s blood pressure, their immune system, it helps sleep and people do get stronger and more flexible,” said Newman. “There’s a lot of resistance work in yoga. We do weight-bearing poses, standing balance poses and those all build strong muscles and balance.” Betty Bowdel, 82, said staying active is important as you age, and admits she’s always been very active. She has been taking Hagee’s class since it started. “Mat’s a good teacher,” she said. Hagee attributes his success to taking classes at Main Street Yoga, where he continues to practice today. “All the instructors there are geared toward the individuals,” Hagee said. “They all have such great knowledge and information for anybody, whether you’re a beginner or whether you’re advanced or a pro.” Sue Hanna, one of the instructors at Main Street Yoga, said that the best thing about yoga is that there really is not just one best thing “except I think your whole
“It helps quiet the mind which is extremely stress-relieving. That will affect people’s blood pressure, their immune system, it helps sleep and people do get stronger and more flexible.”
Jane Newman owner of Main Street Yoga
body responds positively to yoga, your breath, the gentle stretching, the help with your balance. I think it’s a breath of fresh air for your body.” Hanna said that even learning how to breathe can help people. “Just yoga in general will help them become more in tune with their body and then the breath work will help them relax the part of your body that’s a little
achy and you’ll start understanding more about your own body,” Hanna said. Newman said that finding a class that is a good match for you and showing up consistently, will help you realize the benefits of yoga. The benefits you see, though, might surprise you, she said. “I thought I was coming to yoga to restore my body for running, but what I discovered is I started feeling so much more relaxed,” Newman said. Karen Reed has been taking Hanna’s beginner class for several months. At the age of 65, she said she wanted to start focusing on her flexibility. She said getting up and down on the floor is relaxing and she doesn’t get sore afterwards, unlike other forms of exercise. “I think it’s the slow breathing and the gentle stretching that has made a difference, and I love to come,” Reed said. Newman said that yoga is for everyone, no matter what someone’s physical limitations may be. In fact, Main Street Yoga offers a yoga class for students who prefer sitting in a chair. Having a teacher when you’re learning yoga is important, Newman said, because you get immediate feedback about little things that need adjusted. “Try it out,” she said. “That’s the best way to see if it’s a good fit for you.”
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Submitted by JoEtta Haines Sabina, Ohio JoEtta writes: “My mother, Betty Carnahan, has been collecting salt and pepper shakers for over 60 years. Her first pair was a little Dutch boy and girl which was purchased on her honeymoon in October 1952 at Niagara Falls. Over the years, she has added several sets to her collection, which now totals well over 100 pairs. Mom has one display cabinet completely full of salt and pepper shakers and two additional display cabinets with two shelves each displaying salt and pepper shakers. Many sets have been given to her by friends and family members. She has received a pair from Alaska when her granddaughter went there for a visit, a pair from New York from a friend, and pairs from Tennessee, Florida and Germany. Several sets of the salt and pepper shakers have been purchased at auctions by Dad, Dean Carnahan. One particular set of chickens has a very in-
teresting story. A set of chicken salt and pepper shakers had been purchased as a Christmas gift for a school teacher, Mrs. Barlow. After Mrs. Barlow passed away, an auction of some of her belongings was held. Dad purchased a box of salt and pepper shakers and the pair of chickens was found in it.”
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Reader recipes Kim Knauff Wilmington, Ohio “These are for on the grill or over an open fire,” Kim writes. “My mother had both of these recipes submitted in the Wilmington News Journal under...’HER FAVORITE RECIPE’ along with the photo of her, myself and my sister standing watching her grill back in the 1970s.”
“My mother made this every summer for cookouts, and I still do today.” Ingredients: Potatoes Butter Salt Pepper Onion Tin pie pan Aluminum foil
Foiled Again Burgers
1 1/2 lbs. fresh ground beef, formed into patties Salt and Pepper Onion Aluminum foil (cut to about 10-12” by 6” roughly) Place patties on piece of aluminum foil. Add sliced onion on top and dash of salt and pepper. Fold foil over hamburger and seal all edges. Lay on hot grill, occasionally flipping over. Carefully open foil to check hamburger until desired doneness. This keeps the juices in the burger and gives it a one of a kind taste!
Summer 2013| Salt | 43
Foil Fried Potatoes
Wash and slice potatoes and place them in a greased tin pie pan. Dot with pats of butter. Add diced onion along with a dash of salt and pepper. Cover pan with aluminum foil and seal around edges. Sit on grill on med/high heat. Occasionally shake pan with oven mitt to prevent sticking and burning. Check and stir potatoes, re-seal pan and flip over on to grill. Continue to cook until potatoes are tender.
Evan Sheldon Cincinnati, Ohio
Bliss Burgers
Patty Ingredients: 1 lb Ground chuck (80%/20%) 1 large egg (per pound of meat) 1 Tablespoon Lawry’s Seasoning Salt 1 Tablespoon Black pepper (My favorite is McCormick’s Worcestershire Black pepper) Burger Ingredients: Lettuce (if desired) Sliced tomato Boursin Cheese 1 Portobello mushroom cap per burger Hand-knead patty ingredients together in a bowl until the meat can form a patty and hold it’s shape 2-3 min. Make four patties per pound of meat. Place patties on grill and put a deep thumbprint in the middle of the burger (to keep the burger from puffing up). Grill until the burger is medium (or whatever you prefer). Sauté the mushroom caps until they are cooked thoroughly. Assemble the burger by placing the patty on a bun of your choosing. Spread the boursin cheese on the inside of the mushroom cap. Place the mushroom cap on top of the patty followed by the tomato and lettuce.
Bonnie Mathews Wilmington, Ohio
Taco Burgers
Ingredients: ¼ cup salsa or taco sauce ¼ cup fine dry bread crumbs 1 t. chili powder ¼ t. salt 1 pound lean ground beef 4 lettuce leaves 4 hamburger buns 4 slices pasteurized process cheese (4 ounces) Salsa or taco sauce (optional) In mixing bowl, combine salsa or taco sauce, bread crumbs, chili powder and salt. Add ground beef, mix well. Shape meat into four 3/4-inch thick patties. Place patties on a rack in an unheated broiler pan. Grill patties n an uncovered grill, directly over medium hot coals for 13 to 14 minutes total, or until done, turning once. Place lettuce on buns, if desired. Top with cooked meat patties and cheese slices. Pass additional salsa or taco sauce with burgers, if desired. Makes four servings.
Amanda Massie South Vienna, Ohio
Ramen Noodle Salad
Ingredients: 8oz package of cole slaw mix with cabbage and carrots! 1 package ramen noodles (Oriental flavor) 2 Tablespoons slivered almonds, sunflower seeds, and sesame seeds Dressing: 1/2 cup salad oil 3 Tablespoons balsamic vinegar 3 Tablespoons sugar 1 teaspoon salt 1/2 teaspoon pepper Flavor packet from ramen noodles
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Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool. Combine cabbage, carrots and onions. Break up noodles and add to vegetables. Shortly before serving, add nuts and seeds and the mixed dressing; toss well. Chanelle White Fairfield, Ohio “This is my favorite grilling dish.”
Zesty Pork Chops
Boneless, skinless, thinly sliced pork chops Zesty Italian dressing Grill chops. Then, place a small sauce pan on the grill with 1/2 bottle of dressing. Toss the pork chops in dressing. Cook until the dressing is bubbly.
Grilled Peaches
“This was a family favorite when we would go camping. A great dessert and easy to pack and take the ingredients!” Ingredients: 1 or 2 cans of peach halves (drained, but with a little juice still left on the peaches) Sugar, Splenda or Brown Sugar Cinnamon Butter or Margarine Heavy-duty aluminum foil (or a double layer of regular) Pam spray Use a large square of foil, spray with Pam and place peach halves in center. Sprinkle with sugar (or Splenda or brown sugar) to taste. Dot lightly with butter or margarine. Sprinkle lightly with cinnamon. Close up foil over peaches and seal tightly. Grill over hot coals or gas grill turning frequently, until heated thoroughly. Usually takes about 10 minutes, depending on the temperature of the coals or grill and thickness of pouch. Remove from grill and carefully open.
Barbara J. Bey Hillsboro, Ohio “This is a recipe I make the last Friday of every month for lunch at the senior center in Hillsboro. Everyone loves it! What makes it so good is the way I shred the lettuce and the dressing is so wonderful. I make the dressing the night before.”
Chinese Chicken Salad
Salad: I head lettuce 1 small package slivered almonds 2 bunches green onions I small can chow mein noodles Cooked chicken breast, cubed Dressing: i cup oil ¼ cup vinegar ½ sugar ½ t. pepper ½ t. salt 1 t. accent Shake and stir very well together.
Chop lettuce and onions. Add chicken and almonds. Toss together and refrigerate. Add dressing just prior to serving.
Taco Dip
8 oz. cream cheese 8 oz. sour cream 3 T. taco seasoning 1 onion, finely chopped 1 tomato, finely chopped 1 green pepper, fine chopped 4 oz. shredded cheddar cheese
Line a cookie sheet with foil. Mix cream cheese, sour cream and taco seasoning together and spread on foil. Sprinkle vegetables on top of dip. Serve. Diana Groves Wilmington, Ohio
BLT Dip
Directions: Preheat oven to 350 degrees. Spray 1 ½ quart baking dish with cooking spray. Set aside ½ cup crumbed bacon. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper and dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until ht and bubbly. Sprinkle chopped tomatoes, remaining ½ cup of bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers or pita chips.
Mix cucumbers, onions, peppers and salt; set aside. Put vinegar, sugar, celery seed, and mustard seed in a pot and bring to a boil. Remove from heat and let cool for one hour. Once it as cooled, pour mixture over cucumbers and put in jars. Store in refrigerator. Will keep for two months. Makes 2 quart jars. Sarah Nichols “Friends and family far and wide request it regularly! It is great all year round but best in summer with tomatoes fresh from the garden. The quantity is easily varied and all ingredients can be tailored to individual taste.”
Simple Summer Salsa
What you need: your favorite fresh tomatoes red onion fresh cilantro lime juice salt and pepper
Directions: Dice or process tomatoes to your preferred texture. Chunky (with sharp knife) or thin (in food chopper or processor) is up to you! Dice onion and add to prepared tomatoes. Next, add fresh cilantro that has been chopped finely (you can save a step by adding it in with your tomatoes if you choose to use a food processor or chopper). Using a good knife or kitchen shears will make this task easier if preparing by hand. Finally, add a splash of lime juice, salt and pepper to taste. Serve with your favorite tortilla chips and you’ll never go back to store-bought salsa again! You can further enhance and personalize this salsa by adding fresh minced garlic, jalapeño, or diced avocado. The possibilities are limitless! Just remember though, the key to this Simple Salsa is the fresh from the garden ingredients!
Summer 2013| Salt | 45
1 pound bacon 2 (8 oz.) packages cream cheese, softened 2 c. shredded mozzarella cheese 2 c. shredded Fontina cheese ½ c. sour cream ½ c. mayonnaise ½ t. Italian seasonings 1 t. garlic powder 2 T. Dijon mustard Salt and Pepper to taste 1 ½ chopped seeded tomatoes 1 c. shredded iceberg lettuce Toasted bread rounds, crackers or pita chips
Fresh Cucumber Salad
7 cups unpeeled pickling cucumbers, sliced thin (about 7 large dills) 1 cup sliced onion 1 cup sliced bell peppers 1 Tb. salt 1 cup white vinegar 2 cups sugar 1 t. celery seed 1 t. mustard seed
Some more rich, sweet, gooey s’mores
Variations of the classic campfire treat What is more summertime than the classic s’more? Perhaps, several different kinds of a s’more! Although no one is sure who first thought of sandwiching a generous slab of chocolate and roasted marshmallow between two graham crackers, according to culinary campfire legend, the treat first appeared in a 1920s Girl Scouts publication. Looking for something a little bit different than the old stand-by? We’ve compiled a list of some creative versions of the famous outdoor dessert.
Banana Boat S’more
This treat it all about the banana. Healthy, right? So we’re not counting the calories if you’re not.
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1 banana with peel on 2 tablespoons miniature marshmallows 1 tablespoon semi-sweet chocolate chips 1 square graham cracker, slightly crushed Preheat grill to medium high heat. Cut two slits through the banana lengthwise, leaving on the peel. Lift up flap of banana and add marshmallows, chocolate, or any other toppings as desired. Replace peel flap and wrap banana with foil. Let the flames die down before adding banana packets directly to fire. Cook 3-5 minutes, or just until soft and slightly melted. Use tongs to remove from fire. Carefully unwrap and unpeel banana to eat. Not in the mood for kum-ba-yah tonight? This treat can also be made on the grill or in the oven.
Campfire Cones
Recipe adapted from chefjessicabright.com Everyone gets to have their cone exactly as they want it. This way, the s’mores stay in the cone and not everywhere else. 1 ice cream cone (waffle or sugar) 1 piece of foil, big enough to wrap the cone. Fillings can include, but are not limited to, chocolate, white chocolate and butterscotch chips, almonds, peanuts, marshmallow, coconut, fruit and toffee bits. Allow each camper to fill their cone with the fillers of choice in layers. Wrap securely with foil and place over heat near campfire or on grill to allow the chocolates to melt. Unwrap and enjoy.
Peachy Caramel S’mores
Recipe from spoonful.com Fruity. Sweet. Hot. Made on a fire. If it’s all that and includes a marshmallow, it still counts as a s’more, right? What you need: 1 stick butter 1/2 cup light brown sugar 4 medium-large ripe peaches 1/2 cup water, orange juice, or lemonade 8 large marshmallows
Even more s’more ideas! Instead of a honey graham cracker, try: Oreo cookies Oatmeal cookies Fudge striped cookies Sugar cookies Cinnamon or chocolate graham crackers Snickerdoodle cookies Instead of a plain chocolate bar, try: Peanut Butter Cup Andes Mint Lemon Curd
Snickers Bar Kit Kat Bar Cookies-n-Cream chocolate bar Peppermint Patties Carmello Why stick with three ingredients? Try adding: Peanut butter Cream cheese Fresh strawberries or jam Slices of fresh banana Cinnamon Cayenne pepper
Summer 2013| Salt | 47
How to make it: 1. For each peach, tear off a 14-inchlong sheet of heavy-duty aluminum foil and turn up the edges slightly to make a shallow bowl. Put 2 pats of butter (about 1/2 tablespoon each) in the center of each sheet and sprinkle 1 tablespoon of brown sugar over them. 2. Halve the peaches and remove the pits. Using a paring knife, take a very small slice off the curved surface of each half so the peaches will sit flat and let juice out the bottom. 3. Place 2 peach halves atop the brown sugar and butter on each foil sheet. Top off each pair with another pat of butter and another tablespoon of brown sugar. Pour 2 tablespoons of water, orange juice, or lemonade into each foil bowl. 4. Close up the packets and place them on the hot grill rack. Cook the peaches for 10 to 15 minutes, then open the pouches carefully to avoid escaping steam. The peaches should be soft and surrounded by a juicy glaze. 5. Meanwhile, have the kids toast the marshmallows on sticks until golden and put 1 on top of each peach half. Transfer the peaches, foil and all, to a bowl and dig in! Makes 8 s’mores.
Campfire memories Britney Moberly Mills Wilmington, Ohio At Cowan Lake, we were sitting around the campfire and my brother was eating chips. He had the bag beside him on the ground, and a raccoon came up and grabbed the whole bag and ran into the woods. My brother ran after it and we heard the bag crumbling and my brother came out with the chips. It was so funny! We go there about two times a month to camp and we enjoy the family time and meeting new people.
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Lori Gallowitz West Union, Ohio It was a cool night last September. My son and I were sitting by the fire just talking, when he fell asleep while sitting in my lap. It's a hard feeling to explain but, at that moment, you can protect them from the world. Just for a moment. That was probably the last time I'll be able to do that. He's now 10 years old and is way too cool for that. Sarah Dilley Nichols Washington Court House, Ohio As a kid, I loved sitting around the campfire with my family. The best part was roasting a hot dog on a stick I picked out and whittled myself. Nothing like it. Brooke Baker San Diego, Calif. Playing with little people at "The Place." Kim S. Spurlock Hillsboro, Ohio Sitting around a campfire with family and talking about all the memories
that we have made over the years and will make in the years to come. Talking about our loved ones that we miss and telling funny stories about them doing or saying something that stuck with us and, of course, roasting hot dogs and marshmallows. Nothing better than family and campfires. Cristy Bolin New Vienna, Ohio As a kid growing up, campfires usually meant roasted marshmallows ... and roasted marshmallows would lead to a roasted marshmallow fight. What a sticky mess but fun! Rachael Greenlee Greenfield, Ohio Telling stories and having lots of laughs! Kimberly Campos Wilmington, Ohio My family used to use old CB antenna to roast hot dogs, but I'll never forget the flaming fire ball of marshmallow. Sue Vicory Broadview Heights, Ohio Cowan Lake camping with my foster family the Everhart/Adams/LaPine gang. All the love and happiness they had for each other. Melissa Huston Martinsville, Ohio Sitting around an open fire with family, I remember under an old oak tree, where my fatherâ&#x20AC;&#x2122;s ashes are today, we would all gather around while my uncle played music and sang for us. Then, later in the evening, we would share stories and ghost stories as we ate
marshmallows. Family time by a fire are my memories in Wilmington Ohio off of State Route 730 on an old country road called McQuinn Road. Ronald Alan Cordy Wilmington, Ohio Blowing bubbles into the heat and shining flashlights on them as they rose into the sky. They looked like silver orbs. Very cool when we blew the bubbles with smoke. Not healthy but very cool. Ruth Tucker Hillsboro, Ohio We used to visit a friend's cabin and when about 20 or so people were there, we would play a game called Going Out West. It was a memory game in which you had to recite what item each person was taking with them. After several rounds, it became hysterical. Teresa Gall Hamersville, Ohio I love being around the campfire with my husband and daughter roasting marshmallows, talking and just having fun. Amber Starr Sabina, Ohio Camping at Cowan Lake. When I was little, there was a skunk under my dad's chair. My mom freaked out, grabbed me, ran to the camper and locked my dad outside with the skunk. David Grooms Georgetown, Ohio Having our annual Grooms family wiener roast around Thanksgiving on
We asked Salt magazine readers to tell us about their favorite memories around the campfire. Here’s what they shared.
the farm out on Poplar Ridge. Everyone came from our fairly large family and we kids would run around the edge of the woods, where we had the wiener roast, scaring each other. That was in the ’60s. Heather Hale Miamisburg, Ohio My favorite memory is telling funny family stories. Heidi Justice Washington Court House, Ohio Cooking s'mores and playing country music. Amanda Foster Wilmington, Ohio Making s'mores. Sticky but so yummy! Jill Stratton Hillsboro, Ohio While camping many years ago with family and friends at Rocky Fork State Park, sitting around the campfire telling stories having a great time, a family of skunks decided to get warm by the fire and check things out. We were scared and didn't move and they finally left and didn't leave their calling card. Whew!
Dorothy Kneece New Vienna, Ohio I loved making French toast and bacon for breakfast over the open fire. All of the campers would bring their coffee and come and eat some. Diane McWhorter Moore Springboro, Ohio Always loved playing in it with a stick, watching the sparks fly up at night. Was told it would make me wet the bed, but I never did. We also had a sandwich maker, which made some great grilled cheese sandwiches, and toasted PB&J. Many fond memories of campfires while either boating on the Ohio or camping at Cumberland Lake. Sharon Rohe Testa Wilmington, Ohio When I was a teenager, my dad and mom and I took a three-week trip down into the hills of Kentucky. My dad turned me onto Bob Marley and Eric Clapton on that trip; and we visited Cumberland Lake, Lake Barkely and spent some time at the land between the lakes camping out the whole time. My dad and I would stay up late talking and playing with the fire. We're both late night people and fire bugs. We had the opportunity to see a solar eclipse together. It was pretty awesome. I live in Wilmington now and my dad died in 2005. He left me with some great memories. Kim Knauff Wilmington, Ohio Sitting around the campfire at
Cowan Lake campground by myself late one night and a skunk brushed up against my leg. I don't know if that was my favorite, but one I won't forget! Stacey Merritt Washington Court House, Ohio My mother was a Girl Scout leader. We sat around many campfires, but my favorite part was always the pudgie pies: Cherry pies cooked over the campfire. More recently, we acquired an old bathtub which my son has his bonfires in. Teri Wiseman Independence, Ky. Learning the art of marshmallow roasting. Terri Humphreys West Union, Ohio My favorite memory is when I was younger. I went to Mt. Hope Bible Camp and we sat around a campfire singing songs and fellowshipping and telling stories. Had a great time. Jessie Shoemaker Parker Leesburg, Ohio Sitting around it at night cooking s'mores and laughing and talking about past — or what the kids have done! Rose Marie Grim Hillsboro, Ohio Roasting hot dogs and marshmallows and watching the fire. Sherry Ahrmann Peterson Wilmington, Ohio Campfires always meant scary tale time! Loved this then and love this still.
Summer 2013| Salt | 49
Sandie Henley Parsons Martinsville/Blanchester area, Ohio As far back as I can remember, we sat around campfires talking about old memories and making new ones. The best memories are the ones where you never wanted the fire to go out. My parents both passed last year and I still remember the laughs and the love around those precious campfires, and now I am making those for my children
and grandchildren. There is nothing more peaceful as a campfire.
Salt Food Editor Andrea Chaffin, left, and Salt Editor Lora Abernathy at the 2013 Salt Homemakers Cook Show
Homemakers Show attendees win, laugh and learn
50 | Salt | Summer 2013
25th edition of popular annual event draws hundreds to SSCC More than 500 attendees at the 25th edition of the Salt Homemakers Cook Show learned new recipes, roared with laughter, and walked away with thousands of dollars in gifts and door prizes on a pleasant April evening at Southern State Community College in Hillsboro. The annual event also saw countless bags and boxes of food donated by attendees to the Highland County Homeless Shelter. When the doors opened at 4 p.m., hundreds of guests began filing into the atrium of SSCC, where nearly 40 vendors were set up, offering free food, merchandise samples and later providing more than 100 door prizes and gifts. Then, the crowd filed into the Edward K. Daniels Auditorium, where they were welcomed by co-hosts Sharon Hughes of The Times-Gazette and Diane Smalley of Rent-2-Own, who was filling in for Lesley Ramsey, who was unable to attend due to illness. But Hughes assured the crowd that “Lesley will be fine and said to tell you all hello.” Kicking off Friday night’s cooking demonstration were Lora Abernathy, editor of the Wilmington News Journal and Salt magazine, and Andrea Chaffin, reporter for the Wilmington
News Journal and food editor of Salt, who drew laughs as they bantered with each other while demonstrating recipes for salmon patties and mini-deep dish fruit pizzas. Next up were local veterinarian Dr. Rob Sharp and his son, Dr. Reid Sharp, who demonstrated how to make conchigile with peas and ricotta and a Caesar salad (without raw egg), while entertaining the audience with anecdotes and humorous asides. Rounding out the evening were Hillsboro Mayor Drew Hastings and Bob Lambert, president of Highland County Travel and Tourism. The audience roared as Hastings displayed his ineptness in the kitchen while Lambert prepared Italian-style broccoli salad.
Homemakers Show crowd helps homeless More than a ton of food donated to Highland County Homeless Shelter
Drew Hastings, left, offers to help as Bob Lambert demonstrates how to make Italian-style broccoli salad.
Vendors for the event, which sold out two weeks after tickets became available, were Highland County Travel & Tourism, Highland District Hospital, Kroger, The Laurels, Lowe’s, Wal-mart, Brad’s Garden Center, Buckeye Family Eye Care, Community Care Hospice, Dallas Music, Field Of Dreams, Hearth & Care, Holli’s Premier Jewelry, Impulse Photography, Janie’s Closet, Ladybugs on
Walnut, Life Center, Merchants Bank, Perfect Image Photography, Phillips Insurance, Senior Helping Seniors, State Farm — Amatha Farrens, Twenty-Four Exchange, US Bank, Wilmington Nursing Center, WVNU, Highland County Homeless Shelter, Highland County Senior Citizens, Our Daily Bread, Atkinson’s Automotive, Community Market, Donatos Pizza and NCB.
ROOTS & BRANCHES
The generosity of the 500 or so attendees of the Salt Homemakers Show resulted in well over a ton of food donated to the Highland County Homeless Shelter. Bill Fife, director of the shelter, said the staff members were still sorting the food three days later. “This is a tremendous help to the shelter and will feed many people,” said Fife, who added that he was also happy about the variety of food that was contributed. The donations “will make a difference to our shelter,” said Fife. Attendees of the show, held once again at Southern State Community College, were asked to bring donations of canned food for the shelter, and Donnie Barrera, a Highland County sheriff’s deputy, helped collect and deliver the food to the shelter. “We deeply appreciate the generosity of those who attended the show,” said Gary Abernathy, publisher of The Times-Gazette. “Once again, the people of Highland County have stepped up to help their neighbors in need.”
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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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Thank you for helping us grow. Our roots are right here in this area. We are local people, with local decisions and local commitments. Many of us were born and raised in the hometowns we serve. We are “A Real Community Bank”
Out & About Adams County Aug. 2 – 3 Kinfolk Landing Days at Manchester. Celebrate the founding of one of Ohio’s oldest villages. Contact Jane Wilson at 937-549-4074 for more information. Aug. 10 Perseids Meteor Shower Viewing (location disclosed upon registering) from 10 a.m. to 2 p.m. gather on a property adjacent to Serpent Mound to watch the sky for meteors. Organizers hope to count the meteors and see what direction they are moving. Guided tour through the sky. No cost but participants are asked to register by emailing beautiful-lights@serpentmound.org or by calling 937-587-3953. Aug. 16-17 Fifth Annual Cowboy Copas Memorial Concert Weekend at the Red Barn Convention Center in Winchester, 2223 Russellville Road. Concerts are Friday, Aug. 16 at 7 p.m. and Saturday, Aug. 17 at 2 p.m. and 7 p.m. For ticket prices and information, contact Lynne Newman at 937587-3358. Aug. 17 Seventeenth Annual Marine Corps League 5K Race and Walk, Alexander Salamon Airpot, Winchester. For information, contact Danny Blanton at 937-217-3561. Aug. 24 Serpent Mound Mystery Days from 10 a.m. to 4 p.m., 3850 State Route 73, Peebles. Ten years ago, a crop circle was discovered across the road from Serpent Mound. Why? Participants will explore that and several other mysteries surrounding the Serpent Mound. Visit serpentmound.org for a complete schedule of the day’s lectures.
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Aug. 30-Sept. 1 The Winchester Caramel Festival will have live music, Civil War-era ghost walk, community-wide yard sales, talent shows and a parade. Fun for the whole family. For more information, contact the Winchester Caramel Festival at 937-695-0950. Sept. 2 Sixteenth Annual Amish School Benefit Cookout at Miller Bakery & Furniture on 960 Wheat Ridge Road, West Union. Contact Miller’s at 937-544-8524. Sept. 6-8 Bentonville Harvest Festival. Contact Sue Naylor at 937549-3360 for more information. Sept. 12-15 Forty-fifth Annual Peebles Old Timers Day Festival. For
more information, contact Marie Palmer at 937-587-3749, annette_palmer2003@yahoo.com or visit http://oldtimersdaysfestival.yolasite.com/ Sept. 18-21 The 100th Anniversary of the Seaman Fall Festival, one of Ohio’s oldest community festivals dating back to 1913. For more information, contact Doris Bailey at 937-3862083. Oct. 5-6 Caraway’s Fall Pumpkin Days, 8450 Blue Creek Road, Blue Creek, Ohio. Contact Angela at 937-544-7292. Oct. 11-12 Wheat Ridge Olde Thyme Herb Fair & Harvest Celebration on Tater Ridge Road, West Union, Ohio. Contact Kim Erwin at 937-544-8252. Visit the website at http://www. wheatridgeherbfestivals.com/
Brown County Aug. 8-11 The Ohio Valley Antique Machinery Show, State Route 125 and Winfield Road, Georgetown, Ohio. Since 1971, the show has preserved history and passed it along through good family entertainment. Parades, an antique market, craft market and flea market, plus an antique car show, baby costume contest and live music, good food, daily working demonstrations, and hundreds of tractors and engines will be on display. For more information, visit the OVAMS web site at www.ovams.org. Aug. 22-24 This 23rd annual Brown County Bluegrass Festival will be held in Georgetown at the Brown County Fairgrounds. Bluegrass music fans flock from all over Brown County and further. The three-day show hosts big-name acts and has an attendance of about 5,000. This is a family oriented event by sticking to the traditional bluegrass that fans want to hear. The fairgrounds provides great facilities for campers. For more information, visit www.browncountybluegrass.com or call 513-752-2747 or 513-678-6271. Sept. 7-Oct. 6 Old West Festival runs weekends beginning Sept. 7 through Oct. 6. Spectacular scenes like those of John Wayne and James Stewart movies will be retold in live action as the Old West Festival — a one-of-a-kind event in Ohio — rolls back into town at its permanent site just 15 minutes from I-275, east of Cincinnati. The permanent old west town is educational and fun for the entire family. Store fronts include antique, westernthemed and hand-made crafts. Period interpreters walk the streets, posing for photos or saying howdy. Cold beer, sarsaparilla, soft drinks and food are served in
the Long Branch Saloon. The Festival is located at 1449 Greenbush Cobb Rd, Williamsburg Ohio, 45176 between Mt. Orab and Williamsburg, Ohio just off St. Rt. 32. Cost is $12 general admission; $6 for children ages 6 to 12; and children under 5 are free. Sept. 23-38 The 162nd Brown County Fair also known as “The Little State Fair.” The fair typically provides mild temperatures for all events. It runs Monday through Saturday with plenty of entertainment the includes concerts, tractor pulls, a demolition derby and horse shows. A parade kicks off the fair in Georgetown. For more information, visit www.thelittlestatefair.com. Oct. 12-14 Appalachian Mountain Artisans Fest, 9764 Tri-County Highway, Winchester, Ohio. This three-day, family oriented, educational festival showcases the unique artistic talents of the local Appalachian community along with performances by famed folk musicians, steel drum and patriotic bands and a Christian-based school choir. For more information, call 937-695-5545 or visit www.appalachianmountainartisansfest.com.
Clinton County Aug. 2 The Golden Dragons are recognized throughout the United States and abroad as the premiere Chinese acrobatic touring company of today. The group will be in Wilmington Friday, Aug. 2 to entertain and delight audiences during two performances at The Murphy Theatre. The performance times are at 2 p.m. and 7 p.m. Tickets are $24 for adults and $8 for children 12 and under. Tickets can be purchased online at themurphytheatre.org or by calling the box office at 937-382-3643. Aug. 9 Dinner in the Fields, 5:30 to 9 p.m., 308 Martinsville Rd., Martinsville, Ohio. An event put on by the Clinton County Leadership Institute, this family-friendly event celebrates Clinton County’s harvest with all locally grown food. Beer and wine will be available. There will be a cornhole tournament and a homemade pie auction. Reservations are required and tickets are $25. Call 937-382-7120 to make a reservation or for more information.
Aug. 17-18 Attention all Jeepers: A weekend Jeep Jam not to be missed. Obstacle course, trail courses, remote control Jeep course, Jr. Jeep course for those little Jeepers, show and shine, trail rides, vendors, raffles and plenty of fun for all ages. For more information, visit www.muddybuddys.net or call 937-903-5606. The cost is $5.
Sept. 6-8 Come to the 36th annual Clinton County Corn Festival at the Clinton County Fairground, 958 W. Main St., Wilmington. Help celebrate agricultural heritage as organizers honor one of the area’s biggest industries with a three-day extravaganza. The festival features antique farm machinery, a parade, games, all types of food made from corn, a quilt show, musical entertainment, antiques and crafts and the Corn Olympics. For more information, visit www.antiquepowerclub.org or call 937-383-5676. Admission is $4. Oct.16 The Westheimer Peace Symposium promotes the exploration of peace as a viable, realistic alternative in a complex, violence-prone world. For details on speakers and a schedule of the day’s sessions, please visit www. wilmington.edu/prc or call 937-382-6661. Admission is free. The symposium takes place at Wilmington College, Heiland Theatre, Douglas and College streets in Wilmington from 10 a.m.-9 p.m.
Fayette County Sept. 12 Chamber Scholarship Golf Outing at Buckeye Hills Golf Club. Registration begins at 8 a.m. with shot gun start at 9 a.m. Fun, food, lots of prizes, and awards presented at the luncheon. Call 740-335-0761 or go to www.fayettecountyohio.com for more info. Sept. 21 Hometown Pork Tenderloin Dinner for Habitat from 5 to 8 p.m. at Grace United Methodist Church, Wash. C.H., Ohio. “A party with a purpose,” features food, fellowship, music, and a great silent auction. Benefits go to Habitat for Humanity of Fayette County. Call 740-335-0761 or Grace UMC at 740-335-0460 for tickets. Oct. 26 Thrill in the Ville Halloween Festival, Jeffersonville, Ohio. Haunted school building, kids costume contest, night parade, and many activities through the day. Call Chris Humphries at 740)-426-9227. Oct. 26 United Way Halloween Boo Ball, Wash. C.H., Ohio, location TBA. Sponsored by United Way of Fayette County. Call 740-335-8932 for tickets.
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Aug. 17 Tomadah Paradah Wilmington College & Swindler & Sons Garden Center highlight locally grown tomatoes. Attendees will view, taste, enter contests, sample recipes and enjoy trivia and folklore concerning this agricultural marvel. Free Admission. 937-382-1662. Wilmington College, 1594 Fife Ave., Wilmington. Event runs from 6 to 8 p.m.
Aug. 31-Oct. 20 The 24th annual Ohio Renaissance Festival, 10542 E. State Route 73, Waynesville. Park open Saturdays, Sundays and Labor Day Monday from 10:30 a.m. to 6 p.m. Voted “Best Entertainment Value,” jousting knights, maidens in distress, dueling swordsmen and merry minstrels all have visitors stepping back in time to 1572 England. Featuring nearly 100 shows daily on 11 stages, more than 135 unique arts and crafts shops, hearty food and drink, games of skill and human-powered rides. More than 135 costumed-characters welcome you for a full day of family fun. Tickets are $10-$18. For more information, visit www.renfestival.com or call 513-897-7000.
Highland County Aug. 2 Cruise-In and Artisan Fair, Hillsboro, Ohio. Uptown Hillsboro merchants are open extended hours for this monthly event. Many businesses feature open houses, sales and displays of items from local artisans. This month’s event features a classic-car cruise-in and artisan fair. Additional details at http://www.uptownhillsboro.com. Aug. 11 The Amazing Race, Hillsboro, Ohio, will be held beginning at 10 a.m. at Liberty Park, with the race venue also encompassing Shaffer Park, the YMCA and the Southern State Community College track. As described on a website for the race, “The Amazing Race of Highland County is a two-person team run/walk event. It is a cross-country race, approximately 6-7 km long, but along the race route will be 15-20 roadblocks, or challenges. Each team must complete a task or challenge before continuing. These roadblocks are designed to test, and reward (or penalize) intelligence, quick thinking, sporting and/or gaming skills. You will likely get wet!” Full details can be found at www.amazingraceofhc.org.
Sept. 14 Highland District Hospital Foundation’s Third Annual 5K Run/ Walk at Rocky Fork Lake in Hillsboro, Ohio. The cost is $20 (which includes a technical T-shirt), and pre-registration is recommended. Contact Cathy Jones at 937-393-6360 for more information. Oct. 4 Cruise-In and Artisan Fair, Hillsboro, Ohio. Uptown Hillsboro merchants are open extended hours for this monthly event. Many businesses feature open houses, sales and displays of items from local artisans. This month’s event features a classiccar cruise-in and artisan fair. Additional details at http://www. uptownhillsboro.com.
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Sept. 6 Cruise-In and Artisan Fair, Hillsboro, Ohio. Uptown Hillsboro merchants are open extended hours for this monthly event. Many businesses feature open houses, sales and displays of items from local artisans. This month’s event features a classic-car cruise-in and artisan fair. Additional details at http://www.uptownhillsboro.com.
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And one more thought ...
Photo by Audrey Ingram Peaceful Acres Lavender Farm near Martinsville, Ohio June 15, 2013
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“Aerodynamically, the bumble bee shouldn’t be able to fly, but the bumble bee doesn’t know it so it goes on flying anyway.”— Mary Kay Ash
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