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8/6/2019 July Home, East Edition - Hersam Acorn Newspapers
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JULY 2011 HERSAM ACORN NEWSPAPERS
HOMESpecial Section to: The Valley Gazette I The Stratford Star I The Milford Mirror I The Amity Observer I The Trumbull Times I Fairfield Sun I The Huntington Herald I The Monroe Courier I The Easton Courier
Cooking outdoorsis a summer
activity for most
New Englanders.
Whether its set-
ting up a hibachi
on a deck or pouring charcoal into
a stone fireplace, summer cooking
means grilling and barbecuing.
For one Newtown couple (who wish
to remain anonymous so Ill refer to
them as the Smiths), cooking out-
doors is such a pleasure that they
have taken it to a fine art. My hus-
band has always enjoyed cooking
outdoors, so I thought I would sur-prise him with a complete outdoor
kitchen, said his wife.
She wasnt kidding. This couple has
a state-of-the-art outdoor kitchen in
the middle of a garden paradise.
What Mrs. Smith wasnt counting on,
and what became a bonus, was that
Mr. Smith enjoys cooking outdoors
so much that he has taken overcooking all the meals. The outdoor
kitchen is so complete and so conve-
nient to the indoor living space that
Mr. Smith cooks outdoors not only
in the summer, but all year around.
I even cook the Thanksgiving tur-
key out here, he said with a smile.
Everything tastes so good when its
cooked outdoors, and its a way of
being closer to nature and bringing
nature inside.
What some people dont realize is
that there is a difference between
grilling and barbecuing. Grilling is
cooking quickly on high heat, where-as barbecuing is cooking slower and
on lower heat. I also have a smoker
for smoking meats, he said.
At first the outdoor set-up consisted
of a top-of-the-line Viking grill with
a gas oven and two side burners.
by Joanne Greco Rochman
Bringing nature into the recipes
Outdoors continued on page 7Surrounded by beautiful trees and gardens, the Smiths, who, love being outdoors, have been enjoying it even more since theyset up an outdoor kitchen. Wayne Ratzenberger photos
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2 HOME Hersam Acorn Newspapers July 14, 2011
Take a walk in the woods or along any
country path or even around the edges of
your own garden and you can be surround-
ed by a farmers market of fresh edibles
and a pharmacy of cures.
Steve Brill, plant-man, author, artist, jokester
(who calls himself Wildman), searches,
studies and cooks priceless wild vegetation
that has been re-seeding itself and return-
ing, unannounced, for thousands of years.
But you mustnt go foraging without knowl-
edge, because just as were blessed with
plants that can feed us and cure us, there
are plants that can kill us.
On a Sunday afternoon walk through
Millstone Farm in Wilton, Steve led a group
of seekers, curious about the whole idea
of foraging and hoping to be able to dis-
tinguish the useful from the dangerous.
Our ancestors used to live off the land.
There are hundreds of wild food plants that
have been used for thousands of years,
Steve reminded everyone. Knowing that
Millstone Farms 75 acres are free of com-
mercial chemicals made the idea of chew-
ing on twigs and stems, leaves and flowers
quite acceptable.
Foraging requires observation of every
detail of the plant: leaf shape and position,stem, flower, texture, smell. Many plants
look similar but have different uses. One of
the most common plants is garlic mustard,
which has an estrogen-like ingredient that
can mess up insects reproduction and
can also lower the chance of cancer. Its
good as a salad green, in sandwiches and
pesto, soups, rice. Cooks in five minutes
and when boiling waters poured over
the leaves it makes a tea thats a gentle
diuretic, Steve explained, as he munched.
The variety with large leaves has roots that
Foraging for food and medicineby Lois Alcosser
Steve Brill points out that foraging requires observation of every detail of a plant: leaf shape and position, stem, flower, texture, smell. Violet Brill photos
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July 14, 2011 HOME Hersam Acorn Newspapers 3
taste like horseradish.
Chickweed has a taste like corn-on-the-cob
and its called chickweed because chickens
like to eat it. Chickweed is simply full of
vitamins and minerals and, according to
Steve, in the really olden days, it was used
after serious illnesses to increase strength.
Everyone recognizes dandelions and some
gardeners think they spoil the looks of a
lawn, but who knew that these plants were
great multi-taskers, providing valuablenutrients? The flowers are tasty; mix them
into your pancake batter and youll have
delicious fritters. The leaves are tastiest in
spring, before flowers appear. According to
Steve, dandelion wine is better than pinot
noir.
In Steves Wild Vegetarian Cookbook, there
are recipes that will wake up any dinner
party and provide enough conversation
for the evening. A plant called jewelweed
grows near water, and if you squeeze
the juice out of the stem, it will practi-
cally erase mosquito bites. Use it right after
youve touched poison ivy and it will pre-
vent a rash. Gather the stems, stuff theminto a glass jar and add witch hazel. Be sure
theres no air in the jar, shake it twice a day
and in a couple of weeks, youll have an
extract to heal any kind of skin irritation,
Steve promises.
Dont eat the flowers of the sweet pepper-
bush. They contain soap. If you crush them
with water, they lather up. If you want a
mild, wild soap, you can make it yourself.
Passing a black birch tree, Steve broke off
some slim young twigs and started chew-
ing them. They taste like wintergreen. If
you pour boiling water over the catkins and
let them sit for 20 minutes, add agar, liquid
stevia, vanilla and orange rind, youll have
a most delicious homemade Jell-0. When
his daughter Violet was a baby and teeth-
ing, chewing on a black birch twig was
very soothing.
Wild carrots have the same feathery leaves
as store-bought carrots, and if you clean
off the root, they should have a carrot-
like taste. But beware. Poison hemlock
looks just like wild carrot. So if the plant
smells like a dead mouse and the stem
isnt fuzzy, dont put it near your mouth.
It can be fatal. Thats the essential thing
about foraging. Bad plants and good plants
can often look alike. With his iPad of pho-
tographs and drawings, Steve could show
every vein of every leaf.
Its always a treat finding wild strawberries,
which are tiny and 10 times tastier than
store-bought strawberries. The five-petal
white flower is very pretty, but you have to
be patient and wait until the fruit is really
red.
Northern bayberry has gray berries grow-
ing under the leaves. Theyre medicinal
and also useful when cooking bean dishes.
Called carminatives, the berries reduce the
gassiness of beans.
The possibilities seem endless shagbark
hickory nuts, the bulbs of a plant called
ramp ... very good pickled. Sheeps face
(sorrel), full of Vitamin C. Mullein tea, an
expectorant for coughs since Hippocrates.
The ancients thought plants had spirits,
Steve explained, and if you meditated,
you could contact the plants spirit.
The way they decided whether a plant was
edible or not involved an interesting proce-
dure. Theyd boil the leaves, sip a drop, spit
it out. Nibble a bit, spit it out, nibble some
more, and if there were no bad reactions,
they figured the plant had a good spirit and
was edible.
We dont have to go through all the spit-
ting. Instead, take a look at Steves Web
site at wildmanstevebrill.com or call 914-
835-2153. His calendar of wild food and
ecology tours run right through December.
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4 HOME Hersam Acorn Newspapers July 14, 2011
Prepare yourself to look at cantaloupe
rinds, potato peelings and used teabags in
a totally new way. At a recent workshop
on Composting and Wormy Culture at
Millstone Farm in Wilton, master compos-
ters Alexis Wilcox and Dana Rozanski gave
an entire course in four fascinating hours,
from how to make low-cost compost bins
to the creation of the best soil in the world
with the help of wiggly red worms (who like
people food) and plump earthworms (who
prefer woody twigs and leaves).
Alexis owns Duck Truck Composting, which
has a truck that travels around to schools
to give hands-on composting workshops
for children. Duck Truck also does home
visits to create bins and initiate families
to the composting habit. Duck Truck is so
named because, for attention-getting pur-
poses, about 100 small plastic ducks sit on
the front of the truck.
Composting is a science, an art and an
individual lifestyle that can be achieved in
the kitchen of an apartment or a many-acre
estate. The basic premise is that maintain-
ing a compost bin transforms waste food
scraps, yard trimmings, leaves into a soil-enhancing mixture that reduces the need for
chemical fertilizers and produces a nutrient
rich soil that produces tastier veggies, more
beautiful flowers and elevates garbage to
reincarnated treasure. (According to the
United States Environmental Protection
Agency, the average citizen generates 474
pounds of food waste yearly.)
First, what kind of compost container
should you choose? Composting can be as
simple as adding leaves, grass clippings,
food scraps onto a pile in your backyard
and letting it decompose naturally to the
purchase of a manufactured bin with trays,
a turning mechanism and other deluxe
(and expensive) features. Or, you can build
a wooden-box bin yourself, using salvaged
wood or discarded wooden shipping pal-
lets. You might also try a simple chicken-
wire-mesh circular bin. You can even drill
holes (for aeration) into an old plastic gar-
bage can.
Microorganisms will eventually break down
organic material and turn it into compost,
but if you want more immediate action,
youll need red worms. They can appear
spontaneously, but for thriving compost,
youll probably need to buy some worms
at a bait and tackle store. Red worms eat
anything that was once living that
includes coffee grounds, hair clippings, egg
cartons, and, of course, fruit and vegetable
peelings.
For those wholl be collecting scraps in
the kitchen, there are bins that worms can
never escape from. For those who feel com-
posting will attract varmints (rats, mice,
small animals), simply omit meat and dairy
products. Vegetable compost doesnt attract
varmints.
Alexis and Dana demonstrated layering
starting with such coarse materials as
leaves, shredded and moistened newspa-
per, stems and weeds. Add soil or compost
and then worms and food waste. The mix-
ture has to be turned and kept aerated. The
ratio of brown material (leaves) to green
material (food scraps) should be 3:1.
Composting takes patience. It may take
a year or more to produce true compost.
But the process can become a significant
part of your life. You are creating nutritious
earth, giving organic matter new life and
changing wastefulness into usefulness.
Once you get involved, youve opened up
realms of new discovery the chemistry
of the soil, the biology of microorganisms,
the mystery of natures plan. Just like
making soup, the more ingredients you
put into your compost, the better it will
be, Alexis explained. Theres a proce-
dure called nutrient test management that
measures the amount of nutrients in foods.The higher the number, the more nutrients.
When a simple food like carrot juice was
tested, store-bought carrots had a score of
2. Carrots grown in a well-composted gar-
den scored 12.
For more details about composting, contact
Alexis Wilcox at Duck Truck Composting,
203-494-8342, or visit ducktruckcomposting.
com.
GREAT SOIL, GREAT VEGGIES
The secret agent? Compost!by Lois Alcosser
When it comes to layering a compost bin, start with such coarse materials as leaves, shred-ded and moistened newspapers, stems and weeds, then add soil or more compost, then addworms and food scraps and finally, repeat the layers.
Something of Bevs
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July 14, 2011 HOME Hersam Acorn Newspapers 5
According to builder Stewart Lade, the
majority of houses built before 1990 in
Fairfield County have energy and mois-
ture problems: mold, leaky roof, inefficient
heating systems, water in the basement,
inadequate insulation, rotting trim, loose
siding, chimney air leakage. The older the
home, the more problems. These houses
are not tear-downs, they are being lived in;
the need for regular repairs and replace-
ments are unhappily accepted.
These homes may be on desirable property
and have long family histories but theyretoo hot in the summer, cold in the win-
ter and damp whenever it rains. Theyre
euphemistically called vintage homes,
and most of the homeowners dont want to
move, or cant afford to move.
Stewart Lade is currently applying his deep
energy retrofit to a 1960s home in Weston
to modernize and upgrade the homes
energy systems and critical building compo-
nents. For instance, hes installing the right-
sized heating system and super-insulation
to seal air leakages and to foam-seal critical
building intersections. Moisture, vapor infil-
tration and mold will be eliminated, and
the annual cost of energy consumption willbe drastically reduced.
The work must be plan-driven, Stewart
says. Every part of the retrofit affects
another part. The whole job has to be
visualized and configured before anything
begins for maximum energy-efficient and
economical results. If you change the roof
and do nothing else, youll be stuck with
what you have for the next 30 years.
Stewart Lade knows construction from
the inside out and the outside in. His
company, Timberdale Homes, designs and
builds award-winning new custom country
homes. His affiliate company, Green Energy
Systems, retrofits homes to become highly
energy efficient and provide a more health-
ful living environment. Many people dont
realize it, but outdated ventilation, poor
moisture and drainage control can make ahomes air quality unhealthy.
There are two types of renovation, Stewart
explains. Outside-in and inside-out. The
interior of the Weston house were working
on is pretty good. The problems all come
from the outside. We are replacing worn-
out insulation with the kind that wasnt
even dreamed about when this home was
built. We define green building with con-
struction that utilizes the most up-to-date
building sciences, methods and materials.
Whats amazing is that while the retrofit
work is being done, the family is still living
at home. David Weber, the homeowner, is
in real estate with Coldwell Banker, and so
his choice of a major retrofit was carefully
considered. Frankly, he says, we may be
over-improving the house, but we love it
here and we want to stay. Since the houseneeded new siding and new windows,
we figured, why not improve the carbon
footprint and make the house an authentic
example of the best in green building?
Mr. Weber knew Stewart Lades reputa-
tion through real estate, and he says, Ive
known a lot of builders. Im impressed not
just by the mans excellent work but by his
integrity. My wife and I feel blessed to have
him.
The retrofit will probably take about four
months because Stewart is concerned with
planning the work to make it as convenient
as possible for the owners to continue liv-
ing at home while the jobs being done.
The whole process of building and renova-
tion is complex and expensive, Stewart
says. Any homeowner is vulnerable tomaking expensive mistakes. Thats why
I work so closely with my clients to help
them make the wisest, most reliable choic-
es.
That approach is probably why Stewart Lade
has numerous awards, including a Home
Building Industry Grand Award in 2008 for
Project of the Year in Connecticut.
For more information, contact Stewart Lade
at 203-912-3616.
ENERGY-EFFICIENT PERFORMANCE
The retrofit answerby Lois Alcosser
At left, in the 25-year-old addition, the double-paned windows retained, while the rest of the structure have been modified to improve building
energy, moisture-barrier performance and architectural appeal. Right, rigid foam insulation has been applied to the side walls with ZipWall sheath-
ing, more than doubling the wall insulation R-value. All connections have been taped and foamed to minimize air infiltration. Windows have been
reset, sealed, flashed and trimmed with low-maintenance PVC. Work is underway on the roof, with the application of rigid foam insulation com-
plete. Final side wall will be pre-finished white cedar shingles.
Jackie Perry, editorBryan Haeffele, designer
Thomas B. Nash, publisher
For advertising informationcall 203-926-2080
Special Section to:
The Valley Gazette The Stratford Star The Milford Mirror
The Amity Observer The Trumbull Times Fairfield Sun
The Huntington Herald The Monroe Courier
The Easton Courier 1000 Bridgeport Avenue, Shelton CT 06484203-926-2080
Copyright 2011, Hersam Acorn Newspapers, LLC
HOMEJULY 2011 VOL V, ISSUE 7
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6 HOME Hersam Acorn Newspapers July 14, 2011
Back in the good old days of the boom-
ing real-estate market, Realtors often touted
kitchen and bath renovations, sometimes
major, as important selling points for a
home. But with the downturn in home
values of the past few years, the advice has
changed.
If you want to make improvements to
your kitchen and baths to help sell your
home, the advice today is keep it simple
and inexpensive, says Peggy Marconi, a
Realtor with Keller-Williams Real Estate of
Ridgefield. In this market, small improve-ments can go a long way.
Peggy said there is a new mentality out
there when it comes to putting significant
money into a home before listing it for sale.
This is a buyers market, with many hom-
eowners now taking 60% of their original
asking price, she says. You dont want to
put a lot of money into renovations and not
get it back. The advice today is to do what
you can to maximize what youve already
got.
Kitchens
Although granite and stainless steel arenow the standard ideal for kitchens, Peggy
said homeowners shouldnt panic if they
dont have them. Most houses priced
in the $350,000 to $500,000 range still
have Formica and older, non-stainless appli-
ances, she said. A few years ago, houses
in this range were not common. Now
there are a lot. And there are some houses
priced somewhat higher, in the $600,000
to $700,000 range, that still have basic
kitchens.
So, what to do? Peggy says to think
white.
Kitchen cabinets can be painted very
successfully, and new hardware will really
enhance the finished product, she says.
The generally accepted color is white, with
a few other light and neutral contemporary
colors that will also work well. Hire a pro-
fessional painter to get it right.
If the appliances need to be replaced, the
refrigerator is the most important. Peggy
says replacing it with a new white unit is
Kitchens & BathsEXPENSIVE REMODELING OUT, FIX-UPS IN
by Jane K. Dove
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July 14, 2011 HOME Hersam Acorn Newspapers 7
However, when the wind started up, it
either blew out the flame or sent smoke
in the wrong direction, so the grill needed
some protection from the wind. A small
windowed wall was added behind the
stove. This worked well until the Smiths
realized how much more convenient it
would be to have some counter space.
After careful deliberation, they opted for
an island with Corian countertop and a
high-density polyethylene marine board.Its practically weather-resistant, said
Mr. Smith, who had the cabinets cus-
tom-made.
What is so special about this arrange-
ment is that it fits perfectly onto the
flower-studded deck that leads to a rose-
covered canopy, which is the entrance
to a sunken patio.
My wife is the gardener. She does the
planting and I do the cooking, said Mr.
Smith. Indeed, on the day I visited their
home, vivid pots of peppery orange and
yellow nasturtiums, bright red gerani-
ums, pretty purple petunias and a pinkprofusion of roses accented the outdoor
eating area.
Mrs. Smith is a fine gardener who man-
aged to turn the wild five-acre prop-
erty into an inviting woodland retreat.
A charming potting shed is not too far
from the watering area and a miniature
barn actually a grand chicken coop
for Guinea hens stands quietly in
the back of the yard. We used to have
Guinea hens and we loved them, but
unfortunately, a den of foxes moved
in next door and started killing off our
hens one by one. We couldnt bear it,
so we found homes for the remaininghens.
Bird houses and feeders are placed
throughout the well-maintained land-
scape. Mrs. Smith did say that her
husband does help with the weeding.
In Newtown, gardening often includes
being bitten by a deer tick. Both hus-
band and wife have had Lyme dis-
ease, which is common in the wooded
Newtown area. Thats one of the rea-
sons we miss our Guinea hens. Theyused to eat the ticks and insects, said
Mrs. Smith.
Since the new outdoor kitchen and
extensive gardening have come into
their own, the Smiths tend to entertain
more frequently. They have hosted a
neighborhood party and enjoy host-
ing small dinner parties, as well. Tiny
twinkling lights and candles beckon
guests to the sunken patio where the
sweet scent of mixed flora permeates
the air. Barbecued chicken on the grill
tastes more delicious when cooked out-
doors on the grill. As the day drifts into
dusk, an antique spring-loaded coachlight by the grill burns gently. However,
when the night moon fails to shine
brightly enough, theres electric lighting
on the ultra-modern outdoor kitchen.
Everything needed to cook a superb
meal is conveniently at hand.
Mr. Smith is quick to point out all the
advantages of his outdoor kitchen. Its
great for cooking fish. The whole house
no longer smells fishy when you cook
it outside. Its also great for cooking
lamb. Because of the proximity to the
kitchen door, even cooking outside in
winter is not a problem. We do enjoy
eating outside whenever possible, said
Mrs. Smith.
Nature plays a leading role in the land-
scaping of the Smith property. What
was once wild has been tamed and
enhanced, not uprooted or destroyed.
And so in the middle of this lovely
woodland setting, you would think that
an ultra-modern outdoor kitchen would
seem out of place. Such is not the case.
The wooden cabinets harmonize with
the thickly treed property. The win-
dowed back wall keeps the evergreens
ever in view, and the silvery smooth
Viking stove looks every bit as shiny as
a star-studded night.
fine as long as the other appliances
are white, in good condition and spar-
kling clean.
Needless to say, a fresh coat of paint
and simple window valances can make
a positive impact, she says. If the
floor is less than desirable, say lino-
leum or older tiles, a large inexpensive
area rug with a casual look can serve
as a great disguise, especially under a
dining table.
Finally, Peggy recommends putting in
some new lighting and sink fixtures.
These can make a significant differ-
ence and do not have to cost a lot,
she says. The final touch is immacu-
late countertops with a small lamp, a
special fruit bowl, and very little else.
Clear things out and put your small
appliances away.
Baths
Outdated baths can also get an inex-
pensive make-over that will enhance
their appearance along with the mar-ketability of the home.
Baths show their age the most, but
there are some simple ways to fix
them up, Peggy says.
The tub can be re-glazed over most
colors for under $300. Always glaze
in white. This looks fabulous and
will last for many years. Re-grouting
of tiles, especially around the tub
area, is another must-do. Anything
not re-grouted should be thoroughly
cleaned.
As in the kitchen, paint cabinetrywhite and get new hardware, Peggy
says. You can replace an outdated
sink/countertop with a new one-piece
unit that can cost as little as $300.
Replace the lighting fixture and add a
new window treatment.
Finish off the bath with a brand new
shower curtain, bath mat, and show
towels that are never used. If you
have a sliding glass door, put an attrac-
tive new shower curtain in front of it,
Peggy says. You will be surprised at
the difference it makes.
De-cluttering goes for the bathroom,too. Keep all toiletries in the cabinet
and make sure the countertops are
clean and shiny, Peggy says. There
are a lot of great cleaning products out
there to help you out.
Peggy says when it comes to present-
ing older kitchens and baths at their
best, a little creativity, elbow grease
and a modest expenditure of money
can go a long way.
Theres a new financial dynamic out
there, she says. Homeowners need
to know that spending large amounts
of money on kitchens and baths mightnot be cost effective, and, instead,
take some simple measures to pres-
ent their home at its best to attract
prospective buyers.
A trip to a farmers market is often an
adventure, especially when it comes to
vegetables. Lettuce, tomatoes, squash,
corn and the like no problem there.
But others, although they look won-
derfully fresh and appealing, are
rather daunting.
You may recognize
the names but have
no idea what to do
with them.
Heres where the title
says it all:Fine Cooking
in Season, Your Guide
to Choosing & Preparingthe Seasons Best (The
Taunton Press 2011) by
the editors and contrib-
utors of Fine Cooking
magazine. From spring to
early summer, late sum-
mer to fall and winter, glori-
ous photos of both vegetables and fruits
are accompanied by succinct advice
under five headings: Picking the Best,
Keeping it Fresh, Preparing, How to Use
it, Preserving Options.
A sampling of recipes confirms
the suspicion that you need
to own this book ... there are
so many delectable options:
Asparagus, Goat Cheese
and Bacon Tart for spring;
Apricot-Rasberry Buckle for
early summer ; Eggplant
and Tomato Gratin with
Mint, Feta and Kalamata
Olives or Vanilla andGinger Roasted Plum
Compote for late sum-
mer (so much pro-
duce to choose from);
Arugula Salad with
Pears, Prosciutto and Aged
Gouda for fall; Grapefruit Upside-Down
Cake with Rosemary for winter.
by Jackie Perry
COOKBOOK REVIEW
Fine Cooking in Season
www.HersamAcorn.com
Outdoorcontinued from page 1
With the addition of the kitchen, Mr. Smith became so inspired that he now does all the cooking and Mrs. Smith is the gardener, although shedid allow that he does help weed.
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8 HOME Hersam Acorn Newspapers July 14, 2011
Savings