SALT | April 2011 | Issue 7

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featuresSpring SproutingBy Carol Chroust

SpinningWith the 5:15 CrewBy Lora Abernathy

Living Off the GridBy Marsha Mundy

Springtime GrillingBy Lori Holcomb

Building a Small-Plot Raised BedGardenBy John Cropper

columnsPublisher’s NoteBy Pamela Stricker

Editor’s NoteBy John Cropper

Caring CooksByValerie Martin

“If you don’t like the weather in Ohio,just wait an hour and it’ll change!”By Kay Frances

Recipe Index

SaltCONTENTS

18253035

79

30

42

18

42

35164859

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Before:

After:

GoodSeed Farm Nursery & Landscape

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2170655

Transportation

(937) 393-05858:30AM - 4:00PM Monday-Friday

We will be happy to answerany of your transportation

questions!

FRS Transportation fleet vehiclesare clearly marked for your safety& easy identification.

2010 Job Access & Reverse Commute (JARC) Grantprovided 50% of the Summer Youth Work ExperienceTransportation for 28 unique young people to various job sites.

2010 JARC Grant supplies 50% of the cost of transportation forHighland County's Re-Entry Program for employment training services.

2010-11 New Freedom Grant for the Physically Disabled in HighlandCounty-Grant will pay 50% of the cost of transportation for any basiclife needs.

Specialized Transportation Grant (STP)- FRSTransportation approved for three new HandicapAccessible Modified Minivans for 2010

NET/TANF/OWF Transportation Services - providing NET transportationfor Medicaid eligible recipients of Highland County, as well as,transportation services for Ohio Works First (OWF) and TemporaryAssistance to Needy Families (TANF) recipients of HCDJFS.* All grants are through ODOT-Office of Transit-Columbus, OH

Serving the needs ofHighland County byproviding safe & reliabletranportation services.

frstransportation.org

FRS

HARTS FARE CARD AND HARTS COST PER MILE PROGRAMAffordable transportation services for our elderly &disabled within the Hillsboro City Limits & who livewithin a 5-mile radius of Hillsboro.

THREE NEW MODIFIEDMINIVANS!

FRS Transportation/FRS Counseling has just recentlyreceived these three new 2010 Dodge CaravanModified Minivans (MMV's) that are handicapaccessible thanks to the 2010 SpecializedTransportation Program Grant (STP) through the OhioDepartment of Transportation-Office of Transit.

2170103

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Exciting news atto serve you better, we are now open 6 days a week!

Contact our office at (937) 393-3852Monday thru Saturday from 8 am – 5 pm to make an appointment today!

We Offer:• In center hemodialysis• Peritoneal dialysis• Self Care dialysis

Our center provides:• Dietitian on-site

• Social Worker on-site• Chronic Kidney Disease education

• Cable TV at each station• Heated Chairs

Our MissionTo be the Provider, Partner and Employer

of Choice.

Attending PhysiciansDr. Surmeet Bedi • Dr. Robert MorrisonDr. Arthur Tsai • Dr. Madhu Kandarpa

120 Roberts Lane, Suite 4,Hillsboro, Ohio

(937) 393-3852DaVita.com

DaVita.We are here to serve the dialysis

community. Taking appointments forall shifts. For more information aboutDaVita, its kidney education and itscommunity programs, please visit

www.davita.com.Call NOW for Appointments!

Willow Dialysis in Wilmington is now open6 days a week!

1675 Alex Drive Wilmington, Ohio 45177

(937) 383-3338

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Serving Highland,Adams,Ross,Brown & Clinton Counties!

Water Service to the Area

Highland CountyWater Company, Inc.

Main OfficeU.S. Rt. 50 West, Hillsboro, OH

937-393-4281 • 1-800-533-6839

Treatment Plant14080 U.S. Rt. 50, Hillsboro, OH

1-800-536-6839 • 937-365-1141

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Contact SALT:[email protected] S. South St. |Wilmington, OH

(937) 382-2574

SALT is published quarterly by Ohio Community Media,LLC and is available through the Georgetown News-Democrat,Hillsboro Times-Gazette, Ripley Bee,

Washington CH Record-Herald,West Union People’sDefender andWilmington News Journal.All Rights

Reserved.Reproduction of any material from this issuein whole or in part is prohibited. SALT also is available

for purchase at each of the newspaper offices for$3/copy or contact us to subscribe. Subscriptions $10

per year.

Please Buy Locally & Recycle.

Follow us on Facebook(The Salt Magazine)

and Twitter(TheSaltMagazine).

SaltFlavor For Everyday Lifewww.thesaltmagazine.comSpring 2011 |Vol. 2 | No. 7

Publisher Pamela StrickerEditor John CropperFood Editor Lori HolcombOnline Editor Sherri KrazlHealth &Wellness Editor Lora AbernathyCover Design Ashley SwearingenLayout Ashley SwearingenPhotographer John Cropper

SalesAdams County Lee Huffman, Publisher(937) 544-2391 [email protected]

Brown County Bill Cornetet, Ad Director(937) 378-6161 [email protected]

Clinton County Sharon Kersey, Ad Director(937) 382-2574 [email protected]

Fayette County Sherri Sattler, Ad Director(740) 335-3611 [email protected]

Highland County Mickey Parrott, Ad Manager(937) 393-3456 [email protected]

Subscriptions Lori Holcomb,Circulation Director(937) 382-2574 [email protected]

Hide & ShakeFind the SHAKER in this issue, visit us atthesaltmagazine.com, click on theShaker Contest link, complete the entryform, and be entered to win one of the$10 grocery cards. All entries must bemade by July 1.

Congratulations toMarsha Lightner, HillsboroRosann Allen,Washington C.H.Sharon Cooper,Wilmingtonfor finding the Shaker in the February issue and beingthe randomly drawn winners.You could win too, just look for the shaker in this issuethen visit thesaltmagazine.com and click on the shakerbutton to enter.

On the CoverCover photo by John Cropper

“In like a lion, out like a lamb.”So goes the saying that describes the month of March. As

in — the beginning of March is cold, tumultuous andunpredictable, but the latter half gives way to spring andcalmer weather.

When we sat down to think about the spring cover photo,Debbie Ruby and her NewVienna sheep and lamb productionimmediately came tomind.Debbie sellsweaned lambs, lockerlambs,wool andregistered breeding stockwhich she raises on DonnaSmallridge’s farm. Fewimages can sum up springlike lambs and sheep outat pasture.

For a photo of Debbieand her flock, check out“And one more thought”on page 60. For moreinformation, visitthecreativeewe.com.

Cover Design byAshley Swearingen.

Shaker time!In each issue of SALT,we try to feature creative photosof Salt and/or Salt & Pepper shakers from our readers’collections.Please submit photos and descriptions [email protected] by July 1 forconsideration. Entries will also be considered forprinting in future issues of SALT and atthesaltmagazine.com.

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Gentle

SpringA friend told me about a project someone started a few years ago called “MyOne Word.” Instead of making a new year’s resolution (that by now is sure tohave been broken), choose one word that you would like to incorporate in yourlife. It’s described on the website, myoneword.org, like this…

“’My One Word’ is an experiment designed to move you beyond the past andlook ahead. The challenge is simple: lose the long list of changes you want tomake this year and instead pick ONE WORD. This process provides clarity bytaking all of your big plans for life change and narrowing them down into asingle thing. One word focuses on your character and creates a vision for yourfuture. So, we invite you to join us and pick one word in 2011.”

I liked that idea and after some contemplation I landed on the word “gentle.” It’s a trait I want more of in my life.It’s a challenge for me to be gentle when I face someone who doesn’t do it “my way,” when something isn’t donewhen I think it should be done or how I think it should be done. My husband is really excited that I chose thisword!

I have written out its meaning, searched scriptures that use the word in its content, collected quotes that use myone word. I am learning so much about myself and the times I lack, but am now incorporating, gentleness in mylife.

Interestingly, I had been thinking about lambs for our cover of this edition of Salt. John Cropper and I met up withDebbie Ruby on a farm in New Vienna on a recent cold and windy spring morning to do a photo shoot. Wewitnessed a touching display of gentleness. Debbie owns about a dozen sheep and lambs. And those sheep surelyknow their shepherdess. Nuzzling their way in close to her, following after her as she headed to the barn.

I was reminded of the verse, “He will feed His flock like a shepherd; He will gather the lambs in His arm, He willcarry them in His bosom and gently lead those that are with young.” That’s the way I want to be with the “sheep”and “lambs” in my life. And most of them do not walk on four legs.

There’s something so promising about seeing the little lambs in spring… the defiance of death of the long winter,the hope that new life brings, skipping their way across a pasture of greening grass that pushes its way up throughthe dead grass of winter. Amazing how spring, the first warm days when the temperatures raise enough to openthe windows and blow away the darkness of winter. Moods lighten, activity increases, hope heightens…

Not sure who planned it this way, but how fitting that we celebrate Easter in the spring… celebrating life thatdefies death, hope that replaces despair, joy that displaces sorrow.

A year ago, I was saying goodbye to my father, preparing for his death. In June, we buried him. A year later, wewelcomed Matty Reed Johnson, born March 16th. It woud have been Dad’s great, great grandchild.

Hard to imagine rejoicing when you have a broken heart. But new life continues… hope keeps birthing.

I am grateful for spring! Hope you are too.

Pamela Stricker, [email protected]

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ReadersApron Curtains

As a little girl, I always loved to play dress-up

in all the old clothes my Grandma Turner

collected throughout theyears. As I got older,

I stopped playing dress-up, but my

grandmother kept a littlebit of that feeling

alive for me by giving mesome of her vintage

aprons. I wanted to display them somewhere I

could get to them easily, but they wouldn’t be

in the way. At the time, I was also trying to

figure what to hang in thewindows of my

laundry room. I thought the aprons would be

a good way to dress up the space. They don’t

take up the entire window, which still allows us

to see out. Best of all, I can take one down any

time I feel the need. Theapron on the far left

is actually a clothespin holder, and there isn’t a

more convenient place tostore it than right by

the door.

Window Recipes

This window filled with family recipes was a

surprise from my husband’s grandmother,

Patty, and was given to meat my bridal

shower. She came up with the idea, and set

out to collect the favoritesfrom the women

on both sides of our families. After getting

recipes from other grandmothers, aunts,

sisters, and cousins, she handed the

collection over to her sister, Paula. She’s the

creative one who took allthe pieces and put it

together, and the end result is my favorite gift

to date. It now has a place on the wall inmy

dining room. I know I will never be able to

make the recipes taste quite as good as these

women, but at least I cantry to add some of

their knowledge to my own meals.

AshleyWhite Rosselot

Winchester, Ohio

WriteI love, love the recipesand entertainment sites.

- Marsha Lightner, Hillsboro

I really liked the thrift storearticle (Winter, 2011) because

I like thrifting myself.

- Jean Robinette, Leesburg

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SALT CONTRIBUTORS:LORA ABERNATHY, KADI BOWLING,SOFIA BURGESS,CAROL CHROUST,KAY FRANCES, LORI FIRSDON,

HEATHER HARMON, VALERIE MARTIN,STEPHANIE STOKES, BARBWARNER

AND RADY SARVIS.

Congratulations toDwen Beatty of Hillsboro,who won a night’s stay atThe RiverWalker for her

submitted recipe!

You could win too - just by submittingyour recipe favorites to be consideredfor publication in SALT! A chance to win1 free weeknight stay for two at CoyoteCreek Farm, 8871 St. Rt. 124, Hillsboro,OH. A $150 value. For more information,

contact 937-393-5166 orwww.coyotecreekfarmoh.com

is yours! Recipes must be submitted byJuly 1 to qualify to win.Visit

www.thesaltmagazine.com and clickon the SUBMIT RECIPE link

at the top of the site.

E-mail:[email protected]

Mail:47 S. South St.,

Wilmington, OH 45177

Salt Scoop

JOHN CROPPERAWilmington native. John is the editor of Salt Magazine and areporter for the Wilmington News Journal. He is an avid writer,photographer and outdoor enthusiast.

Publishing a magazine four times ayear gives us the opportunity toreflect on one of life’s greatconstants — the weather, whicharound here is only constantlychanging.

Last July, we wrote about Ohio’spassion for tomatoes and thehealth benefits of berries. Inearly October, just as the leaveswere beginning their dutifulcolor shift, we profiled aColumbus-area chef whowanted to cook a four-coursemeal using ingredientsharvested from southern Ohio

farms. In February we featured a wintercabin getaway, tips on how to plan ahead for unexpected snow days andrecipes for a spicyValentine’s Day treat.

All of these stories were contingent on one question: what’s it like outside?

It’s no wonder that daily small talk invariably begins with an observationabout the weather. It's the one thing in life that affects all members of apopulation without bias. It has that unique ability to either bless or ruin yourday, regardless of your age, race, sex, class or shoe size; it is equalopportunity at its finest.

For this, our spring issue, we wanted to take the best aspects of the seasonand distill them into useful and informative stories. If you’re eager to shedsome of that pesky winter weight, make sure to read Lora Abernathy’sprofile of a local spinning class. If a burger sounds better, then LoriHolcomb’s take on America’s favorite backyard fare should be your grillingcompanion. (Fair warning: don't read if hungry.) If you’ve ever thought aboutditching your daily life and moving to a cabin in the woods, the story ofGreg Cole and Christine Tailer’s off-the-grid lifestyle will surely appeal toyou.

Oh, and if you’re tired of Ohio’s flippant weather or the people who harpabout it — guilty as charged — then Kay Frances’ humorous essay is a mustread.

As always, thanks for reading!

SaltNotesPoor Man’s Chocolate C

ake

From the kitchen of Dwen Beatty,

Hillsboro

1 ½ cups flour

½ cup butter

1 cup hot water

1 cup sugar

1/3 cup cocoa powder

½ tsp. baking soda

1 tsp. vanilla

Melt butter with ½ cup hot water. Add

flour, sugar and cocoa. Stir well. Add

remaining ½ cup hot water, soda and

vanilla. Pour into 8x8 baking dish and

bake for 30 minutes. Serve warm. Makes

a great base for a hot fudge cake.

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Please, no reorders on these entrees.At participating full-service TA restaurants while supplies last.

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BARBWARNER AND LORI FIRSDON,Lori and Barb are co-owners of 2006 establishedEncore Professional Organizers. Specializing in

organizing at businesses and homes, they focus onthe mindsets of their client’s lives.

Spring is around the corner and the smell of fresh airwaits to enter the windows of your home.With thiscomes the change of seasons, and not to mention theclothing we wear for the next four to five months. This isa prime time to re-assess the clothes you are puttingaway from winter months and evaluate the clothes youplan to wear over the upcoming warmer months.Are you looking for an easy way to purge clothing fromyour closet? Try this. Go into your closet and hang all ofyour hangers backwards. All hangers should be facingthe same way when you’re finished. As you wear apiece of clothing, hang it back in the closet opposite theway of the other hangers. In about six months you’llquickly see what clothes you didn’t wear this pastseason which can probably be donated or sold at aconsignment store.

If you want to make your decisions more quickly, thenas you review the clothing, ask yourself a simplequestion: “How do I feel when I wear this?” Unless youfeel great about what you’re wearing, your mood for theday may be affected by something as simple as theclothes you have on.When evaluating the clothing thatyou haven’t worn, don’t worry about how long you’veowned it or how much you paid for it. If it doesn’t lookgood on you, why wear it? Remember the 80/20 rule.We tend to wear 20 percent of our clothing 80 percentof the time. Isn’t it time to get real with what you’rekeeping in your closet?For more organizing tips, preview Encore’s websiteat www.EncoreOrganizers.com.Check under theRESOURCES tab to find local donation centers in thesouth Dayton area for clothing and much more.

Encore Organizers

Spring Cleaningin Your Closet

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SUPPLIES

4” to 5” diameter container, about the same in height1/3 block oasis foam10 tulips (or any single-stem flower of your choice)Loose sheet or Spanish Moss

INSTRUCTIONS

Cut and soak oasis — Before soaking oasis, cut it to fit yourcontainer. It should extend a little above the top. Drop oasis foaminto large bowl or sink of water. Wait till it sinks ... then you knowit has absorbed water to the center of the block. Push the block intothe container. Remember to leave room on the sides so that youcan add more water during the week.

Cut the tulips — Cut 1 tulip to approximately 12”, 3 to 8” and 6to 6”. Remember to cut at an angle as this makes it easier to insertinto the foam.

Place the flowers — Holding the stem close to the bottom,insert the 12” tulip in the center. Then place the 3, 8” flowersaround the center stem, about an inch apart and at a slight angle.Place the remaining 6 short tulips around the outer rim, again at aslight angle. Then, fill in between the stems with your sheet mossand enjoy your new centerpiece.

Have some fun — You can add chocolate candies, plastic eggs,and other fun Easter accents in and around your centerpiece. A funfact about tulips is that they continue to grow for a while after theyare cut. You’ll enjoy watching them stretch and bend over the nextweek. They almost have a life of their own which will make yourhand-made centerpiece truly unique.

BOB & PAT SWINDLERPat Swindler began working at Swindler & Sons Florists at the age of 16. She later married BobSwindler and has been working at the florist shop ever since, 65 years and counting.The business isstill owned and operated by the Swindler family and is entering its 90th year of business inWilmington.They are a full service florist and seasonal garden center with delivery service all overClinton County, as well as national delivery service through two major wire-service networks. Theyhave a store at 321W. Locust St. in Wilmington and an online store at www.swindlerandsons.com

Easy EasterCenterpiece

by Pat Swindlerphotos by John Cropper

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Add a vintage or new pin or brooch. There are tons offashion brooches available these days. I have seen them at thriftstores, high end consignment shops and tons of departmentstores and boutiques. Just find a small collection of fun broochesand decorate the lapel with one or several.

Ruffles and rosettes make a nice addition. If youcan sew, you can add a ruffle to any t-shirt or boring button-up. Agreat t-shirt refashion is offered online at MadeByLex.com.Thissite has tons of refashion ideas for budding fashionistas.

Button exchange. Remove tired buttons from asecondhand piece and add nice new ones.You can add blackbuttons to a white shirt, colorful buttons liven up a blazer, andpyramid buttons sewn on a military style jacket modernizes it.Button choices are endless these days and I seem to collect themevery time I bring something home, so use what you alreadyhave, take them from another thrift store find or buy new.

Tie dye! You can jazz just about any plain item up with a littletie dye action.You can even tie dye some stained cotton baby onesies, t-shirts and pantsand give them new life.That would be one cool baby.

Remove the arms. Take the arms off of a long sleeve shirt and make it a sleevelessblouse.T-shirts can be cut into tank tops and ribbon, ruffles and flowers can be added tothe neckline.

Have it altered. If you don’t sew, then find someone who can. If a pair of thrift-store pantsdon’t fit just right, have someone take them in. It’s well worth the money for alterations whenyou only paid $2 for a pair of expensive slacks.

Reuse the material. I have come across shirts, skirts and dresses that I would neverwear, but love the material.What can you do with it if you won’t wear it? Reuse it forsomething else! Try using it for pillows, ottoman covers, cloth napkins, stuffed animals,placemats, table runners, fun purses,wine bottle gift bags,wrap presents in the materialinstead of using gift wrap,make shopping bags, rosettes, rosette necklaces and headbands,Christmas ornaments, decorate handmade greeting cards, doll clothes, quilts, scarves, usefor art projects…this list could go on for days. I am sure you can find your own ways to reusethe material.

If all else fails, check online for more inspiration. Do a search for “thrift store refashions” or“up-cycling old clothes” for starters.You will find any variety of ways to upgrade or upcyclethrift store and second hand finds. It can turn into a great creative outlet if you are looking forsomething crafty but environmentally friendly.

HEATHER HARMONHeather resides in Wilmingtonwith her husband, Jessie anddaughter, Allie. She works inadvancement at WilmingtonCollege and is finishing hermaster's degree in publichealth promotion and education.Visit her blog atlivingpositivelywell.blogspot.com

So, say you have followed my tips for shopping at thrift-storespubished in the last issue of Salt .You have been shopping andfound some great deals, when suddenly you realize that thecardigan (or blazer, shirt, etc.) you bought is a little on the outdatedside, or those Ann Taylor pants don’t fit just right. Now what?Try one of these seven tips for “upcycling” old clothes.

UpcyclingBy Heather Harmon

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Caring Cooks

Every organization has its unsungheroes. They could be the cleaningcrew, the file clerks or the stockhelpers who work in the middle ofthe night. A school system is nodifferent, with bus drivers,custodial and maintenance crewsand the lunch ladies. Kudos toyou all — you matter more thananyone will ever tell you. Whilewe would love to highlight all ofyou, this is a regular feature aboutcooks.

So, lunch ladies, let me take amoment to sing your praises.

The lunch lady everyone“remembers” is the crabby oldlady who hated kids and dressedin a uniform of a hairnet, apronand sensible orthopedic shoes.This myth is a Hollywoodinvention, at least at Fayetteville –Perry Schools (FPS). Here, ninededicated women feed breakfastand lunch to more than 500students every day, and they do itwith smiles, laughter, and some ofthat traditional uniform.

I was privileged to spend amorning with the FPS lunch ladies.The two kitchens operate underthe supervision of Food ServiceSupervisor Barb Hammons, whohas been with the school system’skitchen for 25 years. The kitchenswere spotless. The foodpreparation ran with militaryprecision, and the presentation ofthe food begged for someone totake it. It was obvious that theteams took pride in their work.

LADIESLUNCHTHE

By Valerie LK Martin

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“The girls are very hard working,” Hammons said about her team.(No men have ever worked on the kitchen crew.) “We all get alongand have fun together while the work gets done.”Feeding the high school and middle school students is the job ofLisa Snider, Becky Brewer, Kim Lynch, and Cindy Phillips. All ofthem say they really enjoy the hands-on work.

“There is really nothing that I don’t like,” said Phillips, a 10-yearveteran. She and Lynch pull double duty as bus drivers as well.Starting around 6 a.m. to drive the morning route, they two get acouple hours to themselves before reporting to the kitchen.Then, they head back out for the afternoon bus run, usuallyfinishing work around 4 p.m.

“Long day,” said Phillips, “but the breaks help and I enjoy thekids.”

Also pulling double duty, Lisa Snider plays a role on thecustodial crew. When she started in the kitchen 12 years ago,Snider felt it was just a job. But now it’s more than that, andthe kids are the reason, she said. There must be something about thejob that makes it special. Becky Brewer is a second-generation lunch lady.She’s been on the job five years, following in the footsteps of her motherEdna Saylor. Occasionally, Miss Edna still helps substitute in the kitchen.

The woman with the most years of employment works in the elementarykitchen as its supervisor. Peggy Wiederhold, also at one time a bus driver,has worked for the schools for 22 years and seems nowhere ready forretirement. The team is rounded out by Connie Rutherford, Pam Reuss –who is also the high school cross country coach - and Melinda Caraton.Caraton is another legacy employee. Her mother has been secretary of thehigh school for 41 years.

When I asked the students their favorite eats, the hands-down favorite waschicken nuggets, followed by something called “Big Daddy’s pizza.” Thisis simply large pies cut like a delivered pizza. One table of middle schoolboys swore the squid, salmon and crab were the best…I think they weremessing with me. When I asked one middle school boy what he likedbest about the lunch ladies, the lad said, “They give us food, of course!”(There was a “duh” implied in there somewhere. Ask a dumb question…)

Both teams work like ants in a hive, busy going about their duties withoutmuch oversight — an advantage of having long-time employees. There islittle recognition for what they do. It is physical: standing and bendingand cleaning. It can be trying, especially when one of the lunch groups isfeeling rowdy. The work is not difficult, as one of the ladies told me,though it can be a bit demanding. But, occasionally they will get a thankyou from a student and, if very fortunate, a hug.

All the lunch ladies talked about what kept them in their jobs, and whatthey liked most. There was a consensus that part of the glue was eachother. They truly enjoy the company of their co-workers. But on a deeperlevel, Peggy Wiederhold summed it up for everyone: “If you can get justone kid to smile, you know you are making a difference somewhere.”

From all of us who fondly remember our own lunch ladies, and on behalfof the kids you feed who will one day realize your input in their lives,allow me to say that you do make a difference — hairnet, apron, sensibleshoes and all.

Recipe for Apple Crispcourtesy of Barbara Hammons4 cans sliced apples1 qt. 3/4 cup rolled oats1 1/2 cups packed brown sugar1 1/2 qts. flour2 2/3 tbs. cinnamon2 tsp. salt (optional)1 1/4 qt Margarine

Place apples in 4 greased baking pans.For topping, combine oats with remainingingredients and mix until crumbly.Cover apples with topping, bake at 350 forapprox 40 minutes

VALERIE MARTINValerie LK Martin is a non-profitprofessional turned freelance writer.Valerie has broad writing experiencefrom public relations and businesswriting to travel writing and healtharticles to devotionals, but people areher favorite topics to explore.Valerielives in Oregonia,with husband,Tom,cats and dogs.

Spring

Herb farmsin SouthwestOhio

Sprouting

ByCarol Chroust

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Southwest Ohio is blessed with some of the richest andmost fertile soil in the world, as evidenced by the rowsand rows of crops that line our country roads each springand summer. Small-scale farmers stand to benefit fromour fertile earth, too, and a handful of them are usingtheir land to grow specialty herbs.The following threefarms are just a sampling of that new crop of farmers whodraw on our region’s agricultural roots to grow uniqueand interesting things.

HerbAnna Farm

“The gift of food always fits,” said Anna Pound of HerbAnna Farm,whose delicious wares are often given as gifts. She certainlygives the gift of her talents and abilities through her fresh herbsand breads, spice rubs and dip mixes. As a child, Pound wasinspired in the garden and kitchen by her mother and great-grandmother. She is passing on that tradition by including herown daughter in her cooking and gardening activities.

“I love cooking, baking, inventing new recipes, gardening,spending time outdoors and making people happy,” Pound said.“I grew up in Ticonderoga, NewYork, a small town in theAdirondack Mountains just two hours south of Montreal, Canada.We lived on a beautiful lake and went ice skating and ice fishingin the winter. I like to say I’m a mountain girl. I now live in a loghouse with my husband Randy and four-year-old daughterSarah.”

Anna went to the State University of NewYork and received adegree in agriculture marketing. Her first introduction to naturalproducts was with theVermont Soap Company where sheworked in sales and marketing. She worked for InternationalPaper as a business analyst and moved within the company toHamilton for a job and a change. Her husband worked inLoveland and they chose to live nearWilmington, which washalfway in between. Anna said she and her husband are both“country kids.”

“I had a little garden in Hamilton and I started to read aboutherbs,” Pound said. “I decided to leave my business analystcareer and start my own business in 2006. I use organicpractices. Herbs don’t have a lot of pests and they don’t needfertilizer. The business has changed so much since I started. Ifirst sold fresh herbs and heirloom vegetables. The second year I

started to make bread to increase my business. The followingyear I made spice rub and dip mix and they sold like hot cakes. Ithink the reason they’re such a success is because they are soconvenient to make.You can have gourmet quality in less than aminute.

“I like to come up with products that are versatile. For my salsamix, add avocado and have guacamole. I buy herbs and spicesin bulk but all the recipes are my own creations. I’m not a recipeuser, but a recipe reader,” she said.

Anna participates in craft shows and sells her products at Janet’sOur Store and the Farmers’ Market inWilmington. The market isat the mural next to the General Denver in the summer and at thegreenhouse of Swindler and Sons Florists in the winter. She alsosells online through theWilmington General Store website, whichcame about through Glen Beck’s visit toWilmington.

“The General Denver is one of my customers,” Pound said. “JenPurkey is the chef there. She comes out at 8:30 a.m. andpurchases fresh produce at the Farmers’ Market.Within minutes,she knows what she’s going to have as her specials that day. Theybuy fresh herbs from me, and breads.”

Some of the breads Anna makes are ciabatta, zucchini, almonddelight and English muffin bread, her biggest seller. She sellsother baked goods. She sells spice rubs and seasonings, dip mixand dry soup mix. Her dip mixes include salsa, chipotle salsa,spinach dip, bruschetta (Italian salsa), bloody Mary salsa andmore. She also sells dried and fresh culinary herbs, heirloomproduce and herbal teas as well as fresh eggs.

“I would love to see my business grow even more and expandinto other states,” she said. “My daughter Sarah is my helper. Shehelps me make bread and come up with new recipes. Shealready knows the names of many flowers and herbs. She has 16hens and two roosters. She sells eggs. She saved enough moneyto adopt a new puppy recently.We rescued the puppy from theanimal shelter. She’ll definitely be the successor to HerbAnnaFarm.”

For more information, visit www.herbannafarm.com.

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Peaceful Acres Lavender Farm

Seeking peace and health with an eye on the environment andsustainability, Mike and Kym Prell of Martinsville planted alavender farm, built an Earthship, and recently opened a wellnessstudio.

The Earthship, or earthen house, is basically a Southwest adobestyle building. It has a wooden frame, made from used tirespacked with dirt and is only the second of its kind in Ohio.

“I was a stressed-out person,” said 31-year-old Mike. “Kym and Igrew up in the Cincinnati area.You have to live defensively in acity. I thought defensively, drove defensively, shopped defensively.I always worked harder than most people do. I worked onphysical fitness equipment. I was fixing treadmills in the ClintonCounty area, saw a sign that said “For Sale” and some deer andwe ended up moving here. Then I went to find a Lowe’s. That’s thefirst time I knew aboutWilmington. In ten minutes, I fell in lovewith it.”

Mike and Kym have been together since they were 14 and 15-years-old. They have three children, Shade, Lainey, and Phoebi,who make their own craft products to sell at farmers’ markets.

“Kym and I always loved things that were different and uniquethat nobody was doing.” Mike said. “Kym always loved lavender.So we sold our recreational vehicles and planted one-half acre oflavender.We have nine varieties. Next year, we are plantinganother half-acre and growing other things. It is a certified

organic farm.We started building our Earthship then opened ourWellness Studio in downtownWilmington.”

TheWellness Studio offers several holistic care services such asmassage therapy, reflexology, Reiki, yoga, tai chi, and Chinesegong meditation. They hold regular workshops and classes,including a Mayo Clinic Tobacco Class to help people stopsmoking. Schedules for classes can be found atwww.peacefulacreslavenderfarm.com.

“Some of the things will be out of people’s comfort zone,” addedKym. “That’s why we have such a range. It’s all very ancientknowledge. Everything is very ancient, like the gongs.”

The Studio also features their own lavender gift shop with soaps,lotions, sprays, teas, sachets, essential oils, aromatherapy spashoulder-wraps as well as other unique handmade gifts.

Lavender is an important and versatile herb. It can be used as anantiseptic, anti-inflammatory, insect repellant and oil. It is a goodfor hair and skin, aromatherapy and relaxation. It is helpful inspeeding cell regeneration, in a healing bath or in a steam for astuffy nose, and is delicious as a culinary herb or in a tea.

Mike and Kym run the business with the help of a great friend,Eric Guindon. Mike is also a freelance website designer.

Having an interest in sustainability and self-sufficiency, Mike saidthe Earthship is off the power grid. Because of the R value — oramount of insulation — of the tire “bricks” used in its

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construction, in addition to the south-facing windows, the temperature insidewill stay between 59 and 79 degrees yearround.

“We built a wooden frame, then used1,000 tire-bricks packed with dirt for thewalls,” explained Mike. “Carpet ormaterial is at the bottom to keep the dirtfrom falling out. They weigh 350 pounds. Ittakes about 30 minutes to make one tire.Cans and bottles and a mixture of straw,sand and clay are used as filler to create aflat wall inside. The walls are sealed withlime, then plastered and painted.We haveyet to put in the window and door entries.It will be 1,100 square feet. To be used asa dwelling, certain permits are needed.

“We are also making a straw bale additionwhich will add another 1,100 feet. It hasthe traditional stick frame structure androof. The interior is stacked with bales ofstraw set on a wide cement base. Thebales are strapped down and the strap istightened as the bales settle. Groovedmetal sheets are placed against the balesand plastered and painted. Thetemperature inside will be about the sameas the Earthship.”

Future plans for Mike and Kym includebuilding a solar shower and a yurt, addingsolar panels and a wind generator andswitching a diesel tractor to vegetable oil.Volunteers, friends and groups, includingtheWHS Athletic Power and Fitness

Classes and Boy Scouts, donated usedmaterials and work hours in the earthenhouse educational project.

“It is the wave of the future,” said Mike.

Educational tours are available at the farm,and the third annual Summer SolsticeLavender Festival will be held on June 18and 19.

Visit the farm at 2391 Martinsville Road,Martinsville, or online atwww.peacefulacreslavenderfarm.com

One-derings Herbs and Lavender

In the early 1980s, three sisters and their families bought a beautiful piece of landnear Clarksville and built homes. There were woods, meadows and fields on theproperty. They named the wooded area Trillium Hills after the thousands of giantwhite trilliums that grow there.Wishing to start their own business, Kim Benz andher sister Amy partnered together and leased a field out of the family land. Kimand Amy saw wonderful lavender fields in Oregon and wanted to bring that visionto Ohio. So, they planted lavender and started a business called One-deringsHerbs and Lavender. A third sister, Teresa, is now a part of the business.

“Farming is not our background,” Benz said. “All three of us are chemicalengineers.We worked for Proctor and Gamble until 2001. Four or five years ago,we asked, ‘What can we do besides work for P&G?’We wanted to have somethingfor ourselves, a business model that can also help others.

“We planted 1,000 lavender plants.We sell fresh and dried lavender, herbs, tea,and our own skin care products.We have a glass artist, Alexander Benz, who doeslamp work beads and glass beads. There is a small house where we do ourformulations and give formal and informal teas.We have soup, finger sandwiches,salad, three or four different types of cookies and desserts.We are having aMother’s Day Tea, wildflower tour and garden plant exchange on May 7.

“The house can be rented for meetings and people can bring their own food.We’ve had the Red Hats, herb and garden clubs and others. I sometimes give apresentation or tour.We have speakers and wreath-making workshops. Last year,we offered a CSA share in the herb area where people could come and cut theirown herbs.We are open to many different things — whatever the communityneeds and wants.”

Each of the three sisters contributes through their field of expertise.

“We think like engineers,” said Kim. “In six to nine months, through the creativedevelopment, we conceived our skin care products. Amy is the expert in the skincare formulation, I do the research and development and Teresa does theconsumer research.We grow, process, infuse and develop our products.We wantto soften the skin of the face, body and feet to meet the needs of women 35 plus.The products also have wonderful therapeutic scents to relax you.”

Trillium Hills and One-derings is much broader than 110 acres of land and alavender and herb business. The families are good stewards of the land. They goto the right resources and consult experts for information and advice. After theybought their land, they had the OSU Forestry Division assess the forest and itbecame a classified family tree farm.

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“The forestry people told us how to take care of it in the rightway,” said Kim. “The US wildlife people told us what we need todo for wildlife, especially from a nature point of view. One of thebig things was to make sure there was a barrier or transitionbetween the woods and fields where you have a lot of birdsnesting. That will let it develop and go wild. It’s possible whenyou take down trees, to pile branches to create a safety areawhere wildlife can get inside."

Fred Anliot, a biologist atWilmington College, identified thetrilliums and other wildflowers and 15 different types of ferns.Robert and Julie Holtzman, a sister-in-law and brother-in-lawfromWashington state, did a biodiversity study of Trillium Hills.The study can be found on the business website along withphotos.

By consulting the U.S. Soil andWater Conservation Department,they learned part of their field was not good for crops becauseit was too sloped.While it was not good for the 33-acres of cornthey first planted, it was the perfect spot for lavender.

“Lavender is hard to grow because of drainage,” explainedKim. “You have to create mounds. Our field is elevated on a hillthat drains into a creek with natural gravel just below the hill. Ithas a lot of wind so it is very dry.You have to worry aboutfungus. Humidity will just kill lavender.”

Part of the plan for One-derings is to increase the number oflavender plants to 3,000.

“None of us has been in sales,” said Kim. “We need to learnhow to make a business successful by finding a market andbetter distribution.We’ve been here since 1976 and are veryinvested in the area.We feel strongly about giving to thecommunity and do our very best to support that and still do ourown business.We’re very excited about developing products.We’re having a blast.We feel very energized.”

Visit the farm at 2195 S. Clarksville Road, Clarksville or onlineat www.onederings.com

RECIPES

CROCK POT TORTILLA SOUPfrom Onederings Herbs and Lavender

4 chicken breast halves1 garlic clove,minced2 tbsp.margarine2, 14 ½ oz cans chopped stewed tomatoes1 cup salsa,mild,medium, or hot, whichever you prefer½ cup fresh cilantro, chopped1 tbsp. or more, ground cumin8 oz.Monterey Jack cheese, cubedSour creamTortilla chips

1.Cook, debone, and shred chicken2. Add minced garlic to margarine in slow cooker. Saute.3.Combine all ingredients except cheese, sour cream,and chips.4.Cover.Cook on low 8 to 10 hours.5. Divide cubed cheese among 6 individual soup bowls.Ladle soup over cheese. Sprinkle with chips and top eachbowl with a dollop of sour cream.

HERBANNA FARM BAKED BRIEfrom HerbAnna Farm

1 8 oz.wheel of Brie, cut in half horizontally “like a bagel”2 tsp. HerbAnna Farm Dip Mix (Spinach,Dill, ChipotleSalsa, Sweetie Pie, etc.

Place one half of Brie wheel in a microwave safe bowl.Sprinkle on HerbAnna Farm Dip mix. Microwave for oneminute or until Brie is melted. Serve with your favoritecrackers or favorite HerbAnna Farm bread slices.

Try this same recipe with other cheese wheels…QuesoFresco,Mozzarella, Provolone, and Baby Munster.

LAVENDER LEMONADEfrom Peaceful Acres Lavender Farm

3 cups sugar (or 1 cup of honey or Agave Nector)3 cups fresh lemon juice1 cup fresh lime juice (optional)1 gallon of spring water1/4 cup organic culinary lavender

1. Seep lavender buds in boiling water for about 15minutes.You may do this in a tea strainer or loose inwater.Once water becomes a darker tea, strain outlavender buds.2. Add the sweetener of your choice while mixture is stillhot, until dissolved.3. Add your lemon and lime juice. Serve over ice, orrefrigerate overnight. Add a few sprigs of fresh lavenderand a small slice of lemon for decoration.4. Enjoy!

CAROL CHROUSTCarol has written 29 years for local, regional, state andnational publications. She is working on a non-fictionbook and an historical fiction novel series. Carol andher husband, Jim, reside in Wilmington.

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The sun is nowhere to be seen at 5 o'clock in the morning, but toindoor cycling enthusiasts, the black skies only serve as areminder of their commitment to physical fitness.

Their cycling room inside the gym is unlit except for the hallway'sglow and a dim table lamp near the front of the room carrying thesole responsibility for breaking up the morning's darkness.

That's just the way they like it.

Eleven individuals, The 5:15 Crew, wipe away sweat from theirfaces not too long into the workout.While swapping their towels for their bottled water, some of themsneak a look at the time, hoping the lady leading the class doesn'tnotice their glance lest she think they can't wait to leave.

They can't … well, sort of.

“Increase your resistance! Push it up to the hill! Here we go!” thelady upfront hurriedly shouts between her own gasps for air.

“Oh, come on!” one of them half-jokes above the music's loudbeat. The others laugh. They're thinking the same thing.

“The biggest myth isthat you have to bereally fit in order to

do Spinning.”Robin Degtjarewsky, Vice President

of Programs and Education atMad Dogg Athletics, Inc.

Spinning with the

5:15crew

Camaraderie

Addictive

By Lora Abernathy

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For an activity that's stationary, indoor cycling, or Spinning,has made miles of progress in recent years.

As the executive director of the Highland County FamilyYMCA, Terry Mull has first-hand knowledge of that growth.“Basically, we started four years ago with eight bikes andmaybe six classes,” Mull says. “Now, we have 12 bikes and18 classes a week.”

Mull put the growing interest in indoor cycling inperspective. “We only have one yoga class and one Zumbaclass,” he says. “We have 18 indoor cycling classes.”

Greg Law, the director of the Clinton County Family YMCA,says, “In January 2010, we had slots for six people and oneinstructor. “We added eight more bikes two months ago andhave seen a tremendous upsurge.”

According to Robin Degtjarewsky, vicepresident of programs and education

at Mad Dogg Athletics, Inc. whooversees the Spinning

program, Spinning wasdeveloped back in the

late 1980s by

Getting Started Source: www.spinning.com

PREPARINGMoisture-wicking tops will keep you cool and dry even whenyou're hot and sweaty.Padded cycling shorts make every ride more comfortable.Having a water bottle on hand will help keep you hydrated andperforming your best. We recommend that you consume 40ounces of water before, during and after your 40-minute ride.A gel seat cover slides easily over the seat of your Spinner bikeand is a great alternative to padded shorts.Using a heart rate monitor in Spinning class helps you zapcalories, increase strength and improve your overall fitness.

“You don't need special cycling shoes,” Degtjarewsky says.There are cages to put your feet in while wearing yoursneakers. “But when you're ready, cycling shoes do enable youto use your legs more efficiently.”

GETTING READY TO RIDEIf you're new to the Spinning program, please let yourinstructor know. He or she can help you adjust your Spinnerbike and familiarize you with its features.Adjust the seat height so that your knees are slightly bent atthe bottom of the pedal stroke.Adjust fore/aft seat position so that your arms are acomfortable distance from the handlebars and your elbowsare slightly bent.If you're a beginner, start with the handlebars in a relativelyhigh position. As your flexibility increases and you becomemore comfortable on the bike, you can begin to move thehandlebars downward until they are approximately level withthe saddle. Always make sure that the handlebars, seat postand seat slider are securely attached and that all pop pins arecompletely engaged.

“A common thing we see is people riding with the seat too farforward. This can put strain on the front part of your knee.”Degtjarewsky says.

DURING CLASSPlace the ball of your foot over the center of the pedal.Make sure that your shoelaces are tucked in and your feet aresecurely attached to the pedals.Note that because Spinner bikes have a fixed gear, you mustgradually reduce the speed of your pedal strokes to stopthe pedals from moving. To stop immediately, pull up onthe resistance knob while keeping your legs clear of themoving pedals.Remember, there is no competition in the Spinningprogram. Go at the pace that feels right for you.There should always be some resistance on the bike.Familiarize yourself with all movements at amoderate pace before you attempt to increase yourspeed.Stay in control. Focus on your form and on makingsmooth transitions between movements.A heart rate monitor is an unmatched tool for helpingyou make the most of each workout.If you begin to feel faint or dizzy, slowly stop pedaling,carefully dismount from the bike and inform your instructorimmediately.

“The averagenumber of calories

burned is 400-600.”

Terry Mull, executive directorat the Highland County

Family YMCAGreat Music

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ultraendurance cyclist Johnny G whowould spend countless hours trainingoutside. It was through his wife'spregnancy and his desire to benear her more often, that whatstarted out as a solution to hisproblem, evolved into aphenomenon.

“Johnny G took hisbicycle andreconstructed it intoa stationary bike inhis garage,”Degtjarewsky says.“It was importantthat it had the samegeometry.”

A personal trainer,he told his clientsabout his new pieceof equipment andbuilt a couple morebikes just for them. “Heput on some music andthat's how it began,”Degtjarewsky continues,summing up Spinning's history.

Though many people participating inindoor cycling classes may not have heardof Johnny G, they certainly are reaping thephysical benefits of what he started in hisgarage those many years ago.

For John Murphy, a Wilmington farmer, atrip he took to Antarctica one year ago wasa wake-up call. “I found out I wascompletely out of shape while I wasthere,” Murphy confesses.

Murphy's daughter became a source ofinspiration for him. “She started running –and she's in fantastic shape. I wanted tolose weight so I started coming to the Y,”he says.

There are several reasons indoor cyclingappeals to Murphy. “There's goodcamaraderie. Each person helps eachperson come back. It's like a social event.Everyone encourages you each time,” hesays. Mark Williams couldn't agree more.“So many people come that if someonedoesn't show up, people wonder whereyou are,” he says.

Looking for an exercise that would be lessstressful on his body, Williams, the vicepresident of Wilmington Savings Bank,turned to indoor cycling after he sufferedknee and hip injuries from running. “I'vehad no injuries with this, and my (outdoor)

cycling has gotten better, especially doinghills,” he says.

Looking for an alternative to his currentworkout regimen of the treadmill,recumbent bike and walking the track,Geoffrey Phillips, the Clinton Countytreasurer and vice president of LibertySavings Bank, began participating inindoor cycling classes.

“It wasn't long ago that I weighed over400 pounds, so it's made a greatdifference in my life,” Phillips says. Hedoes cardio five days a week and liftsweights on Mondays, Wednesdays andFridays. “I just recognized that it's part ofmy lifestyle to workout on a regular basis.”

Phillips, Murphy and Williams were takinga 5:15 a.m. indoor cycling class whenSALT visited the Clinton County FamilyYMCA in March. Though indoor cyclingclasses are scheduled all throughout theday, these gentlemen are committed to anearly morning regimen for very clearreasons.

“It's a great way to start the day. You don'tcome up with excuses at the end of the

day like 'I'm too tired,'” Williams says.

“The day goes great after a workout here,”says Murphy.

For Phillips, “My days are long and it'srare that I have an open evening. For me tofaithfully workout, I need to do it first thingin the morning.”

Leading them in their pre-dawn routine isinstructor Tracy Ames, who has beenteaching indoor cycling classes forone-and-a-half years. As a runner, indoorcycling serves as a great way for her tocross-train.

“I'm not very coordinated so it's prettyeasy: up and down,” she laughs, her facestill flushed from having led the group justa few minutes earlier.

“Beginners have found that it's prettytough the first day. However, if they stickwith it, it gets easier,” admits Ames.

Intense

Fun

ALL FitnessLevels

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“The biggest myth is that you have to be really fit in order to doSpinning. The reason that's a myth is that it has the potential tobe intense, but it doesn't have to be,” Degtjarewsky says. “Everyperson is in control of their own resistance knob. It can be justas easy as you want it to be.”

“At first you feel like you're going to die, but it does becomeenjoyable,” says Highland County recorder Ike Hodson, whooccasionally teaches classes. “Don't just give up after the firstone or two tries.”

Ames says, “It's a class that anybody can start. It fits all fitnesslevels. I hope people feel welcome.”

Feeling welcomed into a class is just one of the many benefits ofindoor cycling. It is also a great way to burn calories.

“The average number of calories burned is 400-600,” says Mull.

“It's a good, low-impact exercise, but it's also a greatcardiovascular workout where you can sweat an awful lot in 45minutes,” Ames says.

For those wanting to get started, all they really need is a waterbottle, a towel and a love of good music.

However, Ames does caution beginners with one last pieceof advice: “Just have fun.”

Meanwhile, The 5:15 Crew focuses onthe task at hand.

“Let's bring it back in to hover,increase your resistance to theend,” Ames says, encouragingthe crew to give it allthey've got one last time.

It works.

“Almost done. Nowbring it back down,”she says.

The grimaces on their faces quickly fade to expressions of reliefas they turn down the bike's tension and rest their bottoms onthe saddle, now pedaling gently.

A collective sigh can be heard, Ames included.

The cooldown song plays and the stretching begins.

“Nice work, everyone,” Ames is heard saying as the crew wipesdown their bikes and bids each other goodbye.

Finally, it's time to leave. It's still dark outside, but for The 5:15Crew, the coming sunrise will illuminate a day already filled withaccomplishment.

Spinning is a Registered Trademark. It is a type of indoor cycling,but not all indoor cycling is Spinning-branded. Please consult withyour physician before undertaking any physical activity.

Encouraging

Welcoming

LORA ABERNATHYLora resides in Hillsboro with her husband,Gary.She is the Health andWellness Editor for SALTMagazine and the Southwest Group Online Editor forOhio Community Media. She trains for and competesin triathlons and blogs about those experiences atwww.theironmountaineer.blogspot.com.

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LIVINGOFF THE

GRIDFrom country retreat to a new way of living

By Marsha MundyPhotos by John Cropper

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Many people dream of moving to the country, scaling down theirlifestyle and living off the land. Husband and wife team, GregCole and Christine Tailer are seeing their dream become areality.

Cole, a mechanical designer, was raised in the country outsideLoveland. Tailer is a trial attorney originally fromNewYork who has always been a “city girl.” She came tothe Cincinnati area during college and has since made ither home.

“We both worked long hours each week and just wanted a placeto get away from the city. Initially this was a weekend getaway forus,” Tailer said.

After searching the countryside surrounding Cincinnati for twoyears for the perfect getaway location, they found Straight CreekValley Farm in 2003. The farm is located south of Georgetownalong Straight Creek in Brown County. An old tobacco barn wasthe only structure on the 63 acres when they purchased the farm.

A few of the acres have been farmed over the years, but most ofthe 63 acres is wooded and hilly.

Cole’s building skills were utilized as he designed and built asmall cabin on the property. They had planned to use the cabinonly for weekend retreats so it was compact. He constructed anouthouse at their home in Avondale and moved the structure tothe farm.

Although they had access to county water, electricity and phonelines were not located on the property. They were told that itwould cost $6,000 to run electric lines to the farm. After doingresearch with the use of a weather station to gauge sun and windconditions, they discovered that solar panels were the best optionto provide power to the cabin.

“We live so far off the main road that it was going to be veryexpensive to run electric and phone lines to the farm,” Tailer said.“So we’ve set up solar panels and use four deep cell batteries tostore power. The entire solar panel system, including batteries,cost us about $7,000 and we’re living ‘off the grid.’ No electricbills every month.”

To generate added power, Cole erected a windmill which has anoutdoor shower incorporated into the base. A 55 gallon drumplaced below the windmill is filled with water and heated bypassive solar heat.

“It is nice to take a shower outdoors when the weather is warm.The temperature of the water can reach 80 degrees duringAugust,” said Tailer. “We’ve also constructed a privacy wallaround the shower.”

The couple said they longed for more than just weekend retreatsto the country and began seriously considering a permanentmove.

“We loved being here and after talking about it for two years, wedecided to scale back expenses, work only part-time and movehere permanently,” said Tailer.

“I was working full-time and spent lots of drive time coming hereto work on building the farm,” said Cole. “We didn’t set out to dothis, but we knew it would be easier to get it done if we were hereall the time.”

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In August 2007, the couple moved from theirsix bedroom, three and half bath home totake up residence on the farm. Downsizingwasn’t as difficult as expected.

“We have seven children between us andgave many of our furnishings to them,” saidTailer. “We kept some family heirlooms tofurnish the cabin.”

“We also gave a lot of things to the FreeStore,” added Cole.

Since the move, Cole has added more livingspace onto the 388 sq. ft. cabin, including afull bath. (The outhouse is now used forstorage.) He also designed and built many ofthe furnishings for the cozy cabin.

“All the space is utilized,” said Tailer,pointing to the pots and pans hanging abovethe kitchen area. “It’s a small space so wemake the most of every inch.”

The cabin has plenty of electric lights,powered by the solar batteries. Oil lampsgrace the walls and are used when extralight is needed. There are two televisionswhich Tailer says are seldom turned on. Awood burning stove keeps the cabin warmthrough the winter months. Their refrigeratorand cooking stove are powered by propane.The cabin has a loft and a narrow stairwayleads up to couple’s bedroom.

Cole has incorporated some newtechnology: the Internet keeps themconnected and cell phones have taken theplace of a land line.

They found a corner to tuck away a smallenergy efficient washing machine. A ropeand pulley clothesline which runs from thedeck to the windmill is used for dryingclothes outside.

• Do your homework —Before purchasing solarpanels, find out how muchsunlight is generated in thearea where you will placethem by purchasing aweather station to monitorthe area over a period oftime.

• Know your limits, watchyour finances —If you cannot read plans andadapt them to fit yourspecific needs, can youafford to have someonedo it for you? Are youcapable of doing thebuilding yourself? Do youhave the time and know-howthat it takes?

• Don't jump in —Take time to list all the prosand cons associated with thelifestyle change.Weigh theoptions with your spouseand family before deciding.

• Make back-up plans —Maybe additional batterieswill be needed to storeadded power.Consider howmuch power you may use ona given day and plan ahead.If the sun doesn't shine forseveral days, you will stillhave the power you need.Many of those living 'off thegrid' have a bio-dieselgenerator for emergencies.

When asked if there were plans toenlarge the cabin, Tailer replied, “I don’twant a bigger house.We have enoughroom just the way it is. I wouldn’t be anyplace else in the whole wide world.”

After the couple built a 40’x60’ polebarn, Cole used the enclosed area toerect a goat pen, rabbit hutches and a“sugar shed” which have all beenutilized around the property.

“We raise bees for honey, have threegoats, raise rabbits for their meat andraise Bantam chickens,” said Tailer. Acolorful array of eggs was displayed,laid by the chickens.

“I learned how to tap our maple treesand have been making maple syrup forthe past two seasons,” she added. “Weraise a garden, but it’s been hard tokeep the deer from eating all theproduce.We’re finding ways to getaround that. This has been a reallearning experience for this city girl.”

Tailer has plans for an “honesty”vegetable stand at the entrance to theirproperty this summer to share the fruitsof their labor.

“We are also growing sunflowers fromthe seeds of last year’s harvest for ourbees,” said Tailer.

“We don’t have plans to expand thefarm.We’ll only work as much as the twoof us can,” said Cole.

“I guess you could call us ‘lazyfarmers’,” Tailer said.

They have received ample supportfrom friends and family members andtheir farm has become a favoritecamping spot for family. They are eagerto show others how they live and letpeople know that they haveincorporated modern technology intotheir simple life.

Tailer writes a weekly blog onnewsdemocrat.com in which she sharesthe learning experiences they’veencountered with their new way of life.

“If someone wanted to change theirlifestyle,” said Cole,“the first thing I’drecommend is to scale back.”

The couple is planning their annualopen house from noon to midnight,Saturday, June 18. To find out more aboutStraight Valley Creek Farm, visit theirwebsite at straightcreekvalleyfarm.com/.

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Springtime

it’s burger season

Story andrecipes by

Lori Holcomb

Photos byJohn Cropper

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It seems that we have been experiencing more than the normal few spells of “Ohioweather” this spring. Warm, sunny days followed by clouds and snow. Shorts and flip-flops followed by mittens and scarves. It’s a dance of sorts, a sparring of possibly theworst case of the winter blues versus that optimistic hope of spring. After being coopedup inside for what seems an eternity this winter, I am itching to spend some timeoutside, clean out the flower beds, plant some new perennials, plan this years gardenand get out the patio furniture. This tease of spring has also accelerated my desire to fireup the grill. And that means BURGERS.

While you can make a burger with almost any cooking method, a burger on the grill iselevated to a new level — the best of the best. If you ask me, burgers are also the perfectmain dish. You can use many different proteins as the base — beef, bison, lamb, chicken,turkey, pork or even salmon — and with some fresh produce, herbs and dairy, a burgerreally makes a spectacular meal.

My husband and I absolutely love to wake up on a Saturday morning, grab a cup ofcoffee and wander around the Clinton County Farmer’s Market. With the abundance ofproduce, herbs, breads and so many other delicious finds, we have found the makings ofsome really great burgers. One of our favorite finds was ground lamb. Our first thoughtwas a Greek lamb burger stuffed with feta cheese and topped with roasted red peppers,and tzatziki sauce. Tzatziki (cucumber, garlic, yogurt and dill) is also great on a salmonburger.

We also found homemade, cracked black-pepper cheddar rolls — the perfect base for abison burger stuffed with Colby cheese and jalapeños and topped with bacon, tomato,red onion, bread and butter pickles and a Chipotle Sriracha mayonnaise. All made withlocally produced and locally grown ingredients. Sounds good, right? I don’t think it couldget any better than that!

Here are a few of our favorite burger combinations along with a few tasty sides. Theseburgers are stuffed with goodness for a little surprise in each bite! I hope you take thetime to stroll around your local farmer’s market, pick up some fresh, local ingredients,get creative and fire up your grill. ENJOY!

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BISON BURGERSStuffed with Colby and Jalapeños

Bison is rich and lean. Filled with Colbyand jalapeños and topped with a ChipotleSriracha mayonnaise, smoky bacon and asweet contrast of bread and butter pickles,these burgers are piled high with flavor!

1 lb. ground bisonSliced colby cheeseJalapeño slices6 strips bacon (cooked)3 slices tomato3 slices red onionBread and butter pickles3 sesame or onion rolls½ cup mayonnaise2-3 tbsp. Sriracha chile sauce1tsp. chipotle chile powder

In a small bowl, mix mayonnaise, Srirachachile sauce and chipotle chile powder.Refrigerate. Divide ground bison into 6

equal portions. Press each into patties.Place jalapeño rings and Colby cheese oncenter of three patties keeping filling ½”from edge. Top with additional patties,pressing edges to seal. Sprinkle each pattyon both sides with salt and pepper and grilluntil cooked through.

To assemble, spoon Chipotle SrirachaMayonnaise on bottom bun, top withburger, red onion, tomato bacon and breadand butter pickles.

Serves 3

Tip:Purchase the cylindrical shaped Colbycheese. The small, round shape is perfectfor a stuffed burger. Sriracha sauce is a Thaichile sauce usually found in the Asian foodsection of your local supermarket. You mayrecognize Sriracha sauce as the hot saucewith the green cap usually on the table atmany Chinese restaurants.

CAPRESE BEEFBURGERSStuffed with Fresh MozzarellaCheese, Topped with BasilMayonnaise

Taking the lead from the familiarsummer Caprese salad of freshmozzarella, tomatoes, basil andextra virgin olive oil, these burgersare sure to please!

1 lb. ground angus beefSliced fresh mozzarella cheeseItalian seasoning blend3 slices tomato3 split ciabatta rolls½ cup mayonnaise15 basil leaves2 tbsp. extra virgin olive oilBalsamic vinegar (optional)

In a blender, mix mayonnaise, basilleaves and olive oil. Blend well. Addsalt and pepper to taste. Refrigerate.Divide ground beef into 6 equalportions. Press each into patties.Place fresh mozzarella cheese oncenter of three patties keeping filling1/2” from edge. Top with additionalpatties, pressing edges to seal.Sprinkle each patty on both sideswith Italian seasoning blend, salt andpepper. Grill until cooked through.Grill ciabatta rolls to warm through.

To assemble, spoon basilmayonnaise on bottom of roll, topwith burger and tomato. Seasontomato with salt and pepper. For alittle added zing, drizzle burger witha little balsamic vinegar beforeserving.

Serves 3

Note:Fresh Mozzarella is different than thestandard mozzarella used for pizza.It is a mild, creamy, semi-soft cheeseusually found in the specialty cheesedepartment.

ChipotleSriracha

Mayonnaise

Tzatziki Sauce

BasilMayonnaise

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SavorySpringtime

SideDishes

MOM’S MUSTARDPOTATO SALADFrom the kitchen of my Mom,Sandy Schum

5 lbs. Idaho Potatoes, peeled,cooked, cubed6 eggs, hard-boiled, peeled andchopped1-2 cups mayonnaise3 tbsp. yellow mustard (add moreor less to taste)1 ½ tbsp. celery flakes1 medium yellow onion, finelychoppedSalt and Pepper to taste

Combine all ingredients exceptmayonnaise in a bowl. Startingwith one cup, add mayonnaise.Add more mayonnaise ½ cup at atime until desired texture. Salt andpepper to taste.

LORI’S LOADEDPOTATO SALADMy twist on my Mom’s potatosalad

3 lbs. Red Potatoes, skin on,cooked and cubed1 package Ranch Dressing Mix1 bundle green onion, chopped1 ½ cups cheddar cheese,shredded8-10 strips bacon, cooked,chopped1 ½ - 2 cups Mayonnaise

Mix 1 ½ cups mayonnaise withranch dressing packet. Combinewith remaining ingredients, addingmore mayonnaise if needed. Saltand pepper to taste. Refrigerate.

GREEK LAMB BURGERSStuffed with Feta Cheese, Topped with Tzatziki Sauce

Lamb is lean and mild. Filled with Feta cheese and topped with the traditional GreekTzatziki sauce and roasted red peppers on grilled flatbread, these burgers are afavorite at our house.

1 lb. ground lambCrumbled feta cheeseGarlic salt1 English Cucumber, peeled and coarsely chopped16 oz. plain greek yogurt1 tbsp. fresh dill (minced)3 cloves garlic (minced)2 tbsp. lemon juice2 tbsp. olive oilRoasted red pepper slices3 split sandwich sized flatbread

To make Tzatziki, in a bowl, mix Greek yogurt, cucumber, dill, garlic, lemon juiceand olive oil. Refrigerate several hours or overnight. Divide ground lamb into 6 equalportions. Press each into patties. Place Feta cheese crumbles on center of three pattieskeeping filling ½” from edge. Top with additional patties, pressing edges to seal.Sprinkle each patty on both sides with garlic salt and pepper. Grill until cookedthrough.

To assemble, spoon Tzatziki on bottom of flatbread, top with burger, roasted redpepper slices and a little more Tzatziki.

Tip: You can very easily roast your own red peppers at home. Slice peppers in half,clean out seed and remove stem. Drizzle outsides of pepper with olive oil and placeskin side up under broiler in oven or skin side down on grill until skins blacken. Placepeppers while still hot in a gallon Ziploc bag and allow to cool. This will loosen theskin. Carefully peel away blackened skin and cut peppers into strips.

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MOM HOLCOMB’SMACARONI SALADBefore we were even married, I knew Ihad to get this recipe. It’s one of myhusband’s favorites.

1 lb. elbow macaroni, cooked anddrained4-5 eggs, hard-boiled, shelled andchopped1 medium onion, finely chopped1 cucumber, seeded and finely chopped1 large tomato, seeded and chopped1 ½ – 2 cups miracle whip1 tbsp. mustard½ tsp. celery seedSalt and pepper to taste

Combine all ingredients in a bowl.Refrigerate 4-6 hours or overnight. Stirbefore serving. If needed, add anadditional ½ cup Miracle Whip.

GRANNY’SBROCCOLI SALADFrom the kitchen of my Granny, FaithSchum

3 crowns broccoli, stems removed,florets chopped¾ cup raisins1 medium red onion, very thinly sliced,chopped¾ jar Hormel Real Bacon Pieces1 cup mayonnaise1 cup sour cream¼ cup Sugar¼ cup honey¼ cup lime juice

Combine mayonnaise, sour cream, sugar,honey and lime juice in bowl. Stir untilwell blended. Add remaining ingredients,stir well and refrigerate 4-6 hours orovernight. Stir before serving.

EASY NO-FAILCOLESLAWWith a nod to my husband’s grandmaPhyllis Holcomb and my grandmotherDelores Swafford, this simple coleslaw isalways a crowd pleaser.

1 cup Marzetti Slaw Dressing8 cups cabbage, shredded1 carrot, shredded1 small yellow onion, shredded

Combine all ingredients in a bowl.Refrigerate 4-6 hours or overnight. Stirbefore serving.

GRILLED POTATOPACKETSAn easy side for any grilled meal

4 medium potatoes, skin on, slicedButterGarlic and Herb seasoning blendSaltWaterFoil

Tear off a 12” square piece of foil. Placeone sliced potato in center of foil. Dotwith butter and sprinkle with seasoningblend and salt. Fold over foil and seal alledges except one. Drizzle about twotablespoons water in open end of packetand fold to seal. Grill until potatoes aretender. Serve.

EASY GRILLEDPINEAPPLE DESSERTOne of our family favorites, this dessert issimple and delicious

Fresh Pineapple ringsBrown SugarVanilla Ice CreamHoney

Place pineapple rings on grill. Grill untilchar marks appear on one side, flip.Sprinkle with brown sugar and grill untilsugar begins to melt. Place a pineappleslice in a small bowl, top with a scoop ofvanilla ice cream and drizzle with honey.Serve immediately.

JELLO SALADFrom the kitchen of my husband’sgrandmother, Betty Lawrence

16 oz Cottage Cheese1 pkg. Jello, any flavor15 oz. Can Crushed Pineapple,do not drain8 oz. Frozen Whipped Topping,thawed in refrigerator

Mix together first three ingredients untilwell combined. Fold in whipped topping.

Chill until set. Keep refrigerated..

To make a lighter, lower sugar version, useSugar-Free Jello, Sugar Free Cool Whipand unsweetened crushed pineapple orcrushed pineapple in natural fruit juice.

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2011 FLING BARN SCHEDULE8205 WEST BERRYSVILLE ROAD - HILLSBORO, OH 45133

web: www.FlingBarn.com email: [email protected] phone: 937-393-8200

April 16 Kelly Red & The Hammerheads -www.KellyRed.com

April 23 David Rhodes Brown Troupe -www.davidrhodesbrown.com

April 30 Terry Davidson & The Gears -www.tdavidson.comwww.myspace.com/terrydavidsonthegears

May 12 The Kentucky Headhunters -www.kentuckyheadhunters.com

May 14 Johnny Fink & The Intrusion -www.JohnnyFink.comIn the top 3 Blues bands for the past5 years at the Cincinnati Blues Competition

May 28 The Shaun Booker Band -Winner of the Columbus Blues AllianceBlues Challenge www.shaunbooker.com -www.myspace.com/shaunbooker

June 11 The Frank Harrison Group -www.frankharrison.com -HHS Class of 1981 5 to 7 pm

June 16 Chamber Annual Picnic & BBQ -6 pm Music by Blue Steel

June 25 The Lewis Brothers -www.lewisbrothersband.com

July 2 The HHS Class of 1986 Class ReunionJuly 9 The Tempted Souls Band -

www.temptedsouls.comJuly 16 Eric Huff Clean Cut Country Show -

www.cleancutcountry.comJuly 23 The Blues Merchants -

www.myspace.com/bluesmerchants

Aug 13 Jimi Vincent Band -www.freewebs.com/jvstallion/

Aug 19-20 Bert's FlingaPolusa -A weekend of fun & Music

Aug 27 The Juice -www.youtube.com/watch?v=TcLzezvXfOc

Sept 10 Johnny Fink & The Intrusion -www.JohnnyFink.comIn the top 3 Blues bands for the past5 years at the Cincinnati Blues Competition

Sept 24 Brad Hatfield Blues Band -www.new.music.yahoo.com/brad-hatfield/

Oct 1 Relay for Life Fall Fling Celebrationwith Blue Steel 5 pm to Midnight

Oct 8 Ellie Lee & Blues Fury -www.myspace.com/elliecat11 -Winner of Dayton’s 2010Road To Memphis Blues Challenge

Oct 22 The Chuck Land Band -www.chucklandshow.com

Oct 29 Ray Fuller & The Bluesrockers -Here comes Elvis!www.youtube.com/watch?v=pQAl9mI9PDY

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New Spring

Extravaganza

Friday, April 154-8 p.m.

Saturday, April 1610 a.m.-4 p.m.

Fayette CountyFairgrounds

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Blake PharmacyBlakes is one of only three histroric soda-jerk pharmacies

left in the state of Ohio. You can sit down at a soda fountain intheWest Union store and enjoy a nickel Coke and a sandwich.Robert Blake opened the first Blakes Pharmacy inWest Unionin 1961. Blakes in West Union is Adams County’s only Ra-dioshack electronics franchise.

WEST UNION544-2451

PEEBLES587-3100

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Adams COUNTY

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Buildinga Small Plot,

GARDENRaised-Bed

Of all the things I look forward to with the comingof spring — like baseball, outdoor patios and

longer days — gardening is what keeps my mindrooted in warmer temperatures while the

thermostat struggles to climb.

The first of several seed catalogs landed on mydesk only a few weeks into the NewYear. Since

then, I’ve been poring over it, concocting a“fantasy garden” of exotic peppers, unique

squashes and heirloom tomatoes. I’ve made listsof new seed varieties and scribbled notes onto a

legal pad, the beginnings of an annual gardenjournal. Truthfully, the whole process seems

better suited for gridiron sports than backyardgreenthumbery, but it helps to know now what

you want to plant later.

Since I’ve moved back toWilmington, I’ve beenfaced with limited amounts of green space

suitable for a garden. That’s the case again as mywife and I settle into a new house not far from

downtown, where the only usable tracts of grassare either shrouded in shade, choked by vines or

— worse — on a slope. To combat theseconditions in the past, I built small plot, raised-bed gardens that I could manage easily. The

raised beds let you keep weeds under controland maintain an ideal soil quality using additional

topsoil, compost and peat.

In this article I’ll highlight the steps I take whenconsidering where and how to build a garden.

While I might be writing with the land-deprivedin mind, raised-bed gardens are worth

considering whether you live on one acre or 100.

Story and photos byJohn Cropper

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PLAN IT BEFORE YOU PLANT IT

The first step in building a new garden is planning — planningwhich kinds of food you would like to grow, where you want togrow them and how much space you want to use. Probably themost important thing to consider is the placement of yourgarden. Make sure that your garden will receive at least six hoursof direct sunlight each day. Certain crops require less sunlight,and some require more. But six to seven hours a day is a safe andachievable number for optimal plant growth.

If it’s your first time planting a vegetable garden, brainstormwhich vegetables you and your family like and will realisticallyeat. Make sure the plants you choose will grow well in yourgrowing zone. (Either zone 5 or zone 6, depending on whichcounty you live in. For more information about growing zones,consult your county’s Ohio State University extension office.) If it’snot your first year gardening, think about last year.What did youlike and dislike?What did you have too much of and whatwouldn’t grow fast enough? Adjust your planning accordingly andmake the most of your garden space.

Once you’ve decided which fruit, vegetables and herbs you wantto grow, grab a pencil and paper (graph paper, if possible) andsketch the layout of the garden-to-be. Keep in mind whenmapping out your garden that each plant has different spacingand sunlight requirements for maximum growth. For beginninggardeners, I recommend using the square foot gardeningapproach made famous by Mel Bartholomew. This methodbreaks down the garden bed into 1’ by 1’ squares, which makesvisualizing the layout all the easier. For experienced gardeners,think back on what worked in the past and what didn’t, and adjustyour garden planning accordingly.

Because you will be constructing a wooden frame to house yourgarden, determine how big you want the bed to be dependingon what you want to grow. This year, I chose a 5'x10' rectangle

frame, which is slightly bigger than the 3'x8' frame I have used inthe past. I know a little better now what works for my family, andI've altered my garden planning to match that.

SOIL PREPARATION

The soil quality in Ohio varies depending on the geography, andeven then it varies depending on where you live in southwestOhio. But I wouldn’t get too concerned about whether or not yoursoil is suitable for vegetable gardening. Instead, focus on twospecific aspects of soil health: drainage and pH levels.

Soil is generally divided into three categories: clay soil, sandysoil or loamy soil. Clay soil is nutrient rich but doesn’t drain well.Sandy soil drains well but has trouble retaining nutrients andmoisture. Loamy soil is somewhere in between, and is the mostpreferred soil for gardening. From my experience, the soil inClinton County tends to be on the clayey side, which means it hasdrainage issues. Determine which soil you have now so you canmake the proper fixes before planting time.

The pH level of soil is important for healthy plant growth but isoften overlooked by budding gardeners. The pH scale runs fromzero to fourteen, where one is very acidic and fourteen is veryalkaline. Most plants grow best in neutral soil, around a pH levelof six or seven. If the pH level of your soil is less then five or morethan eight, it’s likely your plants won’t develop healthily. But fearnot—the fix is easy.You can purchase cheap pH level test kitsfrom most garden centers, or your county’s OSU Extension officewill conduct soil tests for you. They’ll also be able to tell you howto amend your soil to get it back in neutral territory.

The first step in getting your soil ready for your soon-to-begarden is flipping the sod. By uprooting the grass and flippingover large chunks of sod, you’ll keep the grass from growing intoyour garden, and you’ll provide a nice base onto which you canadd more soil. Here’s how I do it:

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1. Rope off the area where you want yourgarden to be.Make sure each side issquare and the ground is level.

2.With a square shovel or spade,perforate the outer perimeter of the grassrectangle about 6” to 10”deep. Perforatethe rest of the rectangle in 1'x1' sections,putting downward pressure on the shovelblade to separate the roots from theground. Keep the depth of the shovelconsistent so the amount of sod you flip islikewise consistent.

3.Once you have perforated your entireplot in moveable squares, beginningflipping the sod over until you haveflipped the whole plot.

SUPPLIES FOR RAISEDBED CONSTRUCTION ANDSOIL ADDITION

The frame you will need for your raised-bedgarden requires some very simpleconstruction using 2'x4's or 2'x8's and woodscrews.You will also need to purchaseseveral bags of soil additives. I use a mixtureof topsoil, composted manure and a peatmoss mixture. Each of the additives can befound at your town’s garden center or homeimprovement store.

For my garden this year, I decided to staywith a simple raised-bed construction.Here’s what I left the hardware store with:

• 3 - 2'x5'x10' untreated pieces of lumber —Though untreated wood will not last as longas treated lumber, it’s considered saferwhen growing edible plants.• 1 box of 3” wood screws — These willsecure the boards together once they areplaced in the ground.• 3 bags of organic topsoil• 3 bags of composted manure• 2 bags of peat moss

To assemble your garden’s frame, first dig asmall trench around the perimeter of yourflipped sod. This will allow each board torest inside the ground and will provideadded stability. Once you’ve set each ofyour boards in the ground, adjust theirposititioning as needed to ensure they’resquare and the corners match up together.Screw the boards together from the outsideedges. Add the soil amendments and mixtogether using a hoe or a garden rake.

Now that your frame is built and your soil isprepped for planting, all that’s left to do isplant your crops. The “unofficial official”planting date for growing zones in themidwest is Mother’s Day each year. Theholiday lands on May 8 this year, which willmake sure your seeds or seedlings don’tsuffer from a late frost or a typical yetunexpected Ohio snow. But when theweather warms for good, take a trip to yourlocal garden center and stock up on seeds,seedling transplants and any other gardensupplies you’ll need throughout the growingseason.

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DIY drainage tipDig a hole six inches acrossand twelve inches deep. Fillthe hole with water and let itdrain. Fill the hole again

and record how long it takesfor the water to drain. If ittakes more than 8 hours foryour hole to drain, you havea problem with drainage.

Adding compost, sand, peatmoss or another texturealtering substance to yoursoil will increase drainagewhile keeping moisture

retention high.

DIY SoilComposition TestTake a handful of moist butnot wet soil. Squeeze it

tightly into a ball. Open yourhand. If it crumbles

immediately, you have sandysoil. If it holds its shape

firmly, you have clay soil. If itholds its shape but crumblesat the touch, you have loamysoil. For sandy or clay soil,add organic matter likecompost or peat moss tochange the texture and soilretention qualities of the soil.

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“If youdon’t like

the weatherin Ohio,just waitan hourand it’ll

change!”By Kay Frances

If you live in Ohio, know someone who does or arejust vaguely familiar with the state, you’ve no doubtheard this oft-repeated expression. At no time is thisold adage truer than when we are in the midst of theChanging of the Seasons. Much like the way thatbasketball, baseball and football seasons intersectfor weeks on end, the transition from one weatherseason to the next can be slow, painful and muddy.

Spring starts to tease us sometime around mid-February. We get that one day when the furnaceactually stops for a few hours, the sun shines for thefirst time in months and people rush out to get theircars washed. When the temperatures take thepredictable nosedive, I’m always amazed at howsurprised people are. “What?? I thought it wasSPRING!!” You have to remind them of where theylive. “Just wait an hour…”Some people allow their well-being to rise and fallwith the weather conditions. They are generally in abad mood for about six months straight. Best toavoid them. Just as bad as them are the look-on-the-bright-side people who rail on and on about thesilver lining in all those months of clouds. I’d lookon the bright side, but it’s usually too dark to see it.These Suzie Sunshines are best avoided, too. Andwe should all keep a wide berth from the peoplewho have asked us for the 100th time, “Is it coldenough for ya?” I mean enough already!

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The weather continues its little tap dance up anddown the thermometer until about mid-June. Atthis writing, it’s a few days into April and it’s 65degrees out. Yet, I’m still wondering if I can safelyput away the snow shovels and boots. I know thatas soon as I do, we’ll get hit with a blizzard. Muchlike how it rains the minute you finish washingyour car. I don’t make the Laws of the Universe. Ijust report them.

Every year around this time-after months ofhibernating-I stick my head outside and take the firstlook at my yard since November. Much likePunxsutawney Phil, I quickly duck back inside,predicting that I’m not going to want to deal with thewinter aftermath for at least six more weeks. The yardis littered with sticks, “residue” from feral cats andstray dogs, shingles from roofs 20 miles away, pagesfrom a newspaper dated 1993 and unidentifiableplastic items. “CSI Ohio” would have a field dayanalyzing the junk strewn about my yard. It wouldlikely help solve a half a dozen cold cases.

Sure, I like the signs of spring as much as the nextperson; the grass starts growing and the flowers startblooming. Except that I don’t have any flowers and Iknow that once that grass starts growing, it isn’tgoing to stop for several months. I survey the ever-growing mix of grass and weeds in my yard andwonder, “Why mow it? It’s just going to comeright back.” (I’d be disturbed if I applied thatsame theory to bathing and house-cleaning.)Some folks get a lawn service, some hire ateenager, but I’m too cheap and too proud to pay forwhat I should be able to do myself. Trouble is I really don’t like mowinggrass! Maybe if my yard was laid out in a nice, neat square like a lot of people,it wouldn’t be such a chore. But between low-hanging branches, hills, goferholes, pine needles, walnuts, the garden hose and the aforementioned array oflitter, it’s more like running an obstacle course with a deadly machine that’sboth grass-cutter and toe-remover. Good times.

You hear rumors of faraway places with “perfect weather” like San Diego,California where every day is 72 degrees, year ‘round. Conversely, on theopposite side of the spectrum is Minnesota which has about three days ofsummer before plunging right back into winter. So, as with everything in life,there are those that have it better and those that have it worse.

I think I’ll stick with Ohio, even if there are times when I put on flip-flops,galoshes and hip boots all in the same day! Sometimes I do it because of theweather, and sometimes it’s just fun to change my footwear. Hey, I have to dosomething to wile away those long, cold winter months! And I like variety.Maybe that’s why I like Ohio. And the times when I don’t I tell myself, “Justwait an hour and it’ll change!”

And it always does.

©Kay Frances 2011

KAY FRANCESKay Frances is known as“America’s Funniest Stressbuster.”She gives humorous keynotepresentations and stressmanagement workshops all overthe United States. She is theauthor of “The Funny Thing aboutStress;A Seriously HumorousGuide to a Happier Life.”To orderthe book or find out more aboutKay, visit www.KayFrances.com

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These distinctivemushrooms appearhoneycomb-like in shape.The upper portion iscomposed of a network ofridges with pits betweenthem on a wide stem. Prizedby gourmet cooks,morelsare also a well guarded findfor local hunters andoutdoor enthusiasts.Morelsare hunted by thousands ofpeople every year simplyfor their taste and for thejoy of the hunt.

Fried MorelsSubmitted by Pamela Stricker

This is the way I love to eat morels:

Slice the mushrooms in half (quarter if large). Cover and soak in salt water overnight in thefridge. Drain well. Pat dry with paper towel. Then dip in 7-Up and roll till coated in drypancake mix. Brown them in a frying pan with about a ½ inch of peanut oil. Drain on apaper towel.

My son, John, adds: “you want to be sure to have your crappie ready to throw in the samebatter and oil when you finish the mushrooms.” That’s some good eatin’!

Here are some more thoughts on Morels and a few recipes from our friends at The Inn atCedar Falls in Logan, Ohio.

“These mushrooms can grow more than a foot in size and have a distinctive earthy taste.Morels are often found near dying or dead Elm, Sycamore and Ash trees.You can use themin almost any dish, or coat them in a light crumb or cracker crust and fry them up in butter.

“Morel season depends on the weather. Usually it's somewhere between early April andmid May. It is important you get permission from anyone who has private property beforehunting. Morel "hunters" are very territorial including my husband/innkeeper Terry!”

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Roasted Flat Iron Steaks w/Cognac & MorelsAnthony Schulz, Executive Chef, Inn & Spa At Cedar Falls

4 Flat Iron Steaks, 6 oz. each1 garlic clove,minced1 shallot,minced16-20 Morels, small and fresh2 oz.Cognac6 oz. beef stockKosher saltPepperOlive oil

1. Preheat oven to 450°

2. Season the steaks liberally with salt and pepper. Preheat a sautépan over medium-high heat. Add about a tablespoon of oil to thepan and coat the bottom. Add the steaks and caramelize on eachside, about 2 minutes per side. Remove from pan to a baking panand place in oven for about 6-7 minutes for medium rare.

3.While in the oven, place the shallot, garlic and the morels in thepan and brown.When browned, add the cognac away from theheat and reduce in half. Add the stock and reduce by 1/3 andremove from heat.

4. Remove steaks from oven and let rest for 3-4 minutes. Slice andspoon the sauce over the top.

Pan Roasted Diver Scallop w/Pancetta,Morel & Sweet Pea RagoutAnthony Schulz, Executive Chef, Inn & Spa At Cedar Falls

4 Dry Diver scallops, U/10, abductors removed if necessary1/3 cup sweet peas2 Pancetta slices,¼ inch dice12 small morels, cleaned, cut in half1 tsp. fresh thyme, rosemary & parsleyExtra virgin olive oilButter, unsaltedKosher saltBlack pepper

1. Preheat a sauté pan over medium-high heat.

2. Add the pancetta and cook until browned. Remove some of thefat from the pan and reserve the fat for the scallops. Return the panto the heat.

3. Place another sauté pan over medium-high heat and place atablespoon of the olive oil and a little of the reserved pancetta fat tothe pan. Season the scallops with salt and pepper. Place thescallops in the pan and cook for about 3-4 minutes turning the firedown to low medium. Turn when golden and cook on the secondside for about 3 minutes longer.

4.While the scallops are being seared, add the morels and onetablespoon of butter to the pancetta, still over medium-high heat.Add the sweet peas and the herbs. Toss and season.

5. Place a spoonful of the ragout on a small plate and one scallopon top of that.Executive Chef Anthony

Schulz prepares morels inthe kitchen of The Inn &Spa at Cedar Falls.

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Apr. 1 – Dec. 16 – Undie Cover:Vintage Ladies’ UndergarmentsExhibit –Vintage ladies’ undergarments are spotlighted, spanninga 70-year time frame. Wed. – Fri., 1 – 4 pm or by appointment,937-382-4684, Clinton County History Center, 149 E. Locust St.,Wilmington, OH 45177. $5

Through May 27 – 100Years of Boy Scouts in Clinton County –Inhonor of 100 years of Scouting in Clinton County, a special exhibitfeatures Scouting memorabilia. Wed. – Fri., 1 – 4 pm or byappointment, 937-382-4684, Clinton County History Center, 149 E.Locust St.,Wilmington, OH 45177. $5

April 15 – Spring Extravaganza - Annual event featuring local andarea businesses. Great food and entertainment. Free. Sponsoredby Fayette County Chamber of Commerce and Fayette CountyAgricultural Society. 740-335-0761, Fayette County Fairgrounds,Washington C.H.

Through September 4 - Cleopatra at the Cincinnati MuseumCenter - The world of Cleopatra VII, which has been lost to the seaand sand for nearly 2,000 years, features nearly 150 artifacts fromCleopatra's time and will take you inside the present-day searchfor the elusive queen, which extends from the sands of Egypt tothe depths of the Bay of Aboukir near Alexandria. $15-$23, 513-287-7001, Cincinnati Museum Center, 1301Western Ave.,Cincinnati.

April 15 – Taste of Downtown –Italian Progressive Dinnerincluding a five-course dinner including hor d’oeuvres, dessertand live music at five different restaurants. This is an adults-onlyevening. There will be a cash bar available at four of the locations.$30, Reservations required. 937-383-4141, General Denver Hotel,81W. Main St.,Wilmington.

Apr. 15 – 17 – Paranormal Academy – The weekend is all aboutparticipants learning the ropes of a paranormal investigation froman experienced group of investigators, taking guests through theropes, from equipment to analysis. The weekend packageincludes a two-night stay at Effie’s Place, two gourmet breakfasts, atechnique and safety training session, an off-site paranormalinvestigation and a comprehensive data analysis session.Attendees must be 21 years of age. $260+, Laurie Agee, 937-383-2181, Effie’s Bed & Breakfast, 157 N. South St.,Wilmington.

April 15-17 - Sugar Maple Festival, Free. Call 937-848-3250 orvisit www.sugarmaplefestival.com. Bellbrook.

April 15 - April 17 - AnnualWildflower Pilgrimage ofSouthern Ohio - Choose amongdozens of field trips to botanicalhotspots in southern Ohio inHighland, Adams, Pike, and RossCounty. Contact the Arc ofAppalachia Preserve System at937-365-0101.

April 16 – Green Up Day –Volunteers and communitymembers are invited to join effortstogether to help “Green Up” thepark. Participants can enjoy lunch and music at the Caesar CreekBeach. Free, call to register. 513-897-2437, Caesar Creek StatePark, 8570 E. SR 73,Waynesville.

April 16 – June 26 - Butterflies of Brazil - Butterflies of Brazilcelebrates the 16th anniversary of the Butterfly Show. Adults: $6;Seniors: $5; Children: $4. 513-421-5707, Krohn Conservatory, 1501Eden Park Dr., Cincinnati.

April 16 – OhioWomen & The Civil War Home Front – Ohio’spolitical and military importance to the Union victory are widelyknown. Often less understood is the vital contribution made by thestate’s female population. Throughout an afternoon “how to”genealogy workshop and an evening dinner speaker, discussedwill be the importance of Ohio’s women by exploring theirwartime activities on the home front with a special focus onQuaker women and their involvement. Registration costs vary.Ruth Dobyns, 937-382-6661 x 719, Miami Friends Meeting, 4th &High Streets,Waynesville.

April 16 – Back Beat – Beatles Tribute – This concert recreates theexcitement and thrill of seeing the greatest rock ‘n’ roll legends ofall time…The Beatles! $10 - $26, 937-382-3643, Murphy Theatre,50W. Main St.,Wilmington

April 16 - SpringWildflower Hike at Fort Ancient - Visit FortAncient, the largest and best preserved prehistoric hill topenclosure in the United States for a two-hour walking tourthroughout the grounds to look at the spring foliage in bloom. OhioCertified Naturalist and for Ancient volunteer DavidWoehr willdiscuss the various flowers. Adults: $6, Students (6-12): $4; Seniors(65+): $5, 800-283-8904, Fort Ancient, 6123 St. Rte. 350, Oregonia.

April 16 - 17 – Central States Horse Show Association – Call forshow bill and details. Free. Kathy, 937-533-3725, Roberts Arena,4095 SR 730,Wilmington.

April 23 –Morel Mushroom andWildflower Hike – Meet us at theNature Center for mushroom soup and hot drinks. Importantinformation on morel mushrooms and how to find them will bepresented. Take a hike with the Naturalist. Bring an onion bag andhiking stick. $5. 513-897-2437, Caesar Creek State Park, 8570 E.SR 73,Waynesville.

April 23 – Touch-a-Truck - Free, 937-562-7440 orwww.co.greene.oh.us/parks, Fairgrounds Recreation Center, Xenia.

April 23 – A Day in the Dirt – Spend a day of family fun at thegreenhouse! McCarty Gardens is offering several activities for thefamily throughout the day. As part of the “green movement,”McCarty Gardens is promoting gardening for all ages. Childrenwill have the opportunity to plant an annual to take home and carefor to give to their mothers for Mother’s Day. Their knowledgeablestaff will be on site for gardening tips and how-to’s for the adults aswell. The Clinton County Sheriff ’s Department will be on hand todo Ident-A-Kid fingerprinting and K9 demonstrations. Many moreactivities are planned and food will be available for purchase.Free. 937-584-5441, McCarty Gardens, 10623W. SR 22 & 3,Sabina.

April 23 - Children's Easter Egg Hunt atWilson Children Home,Rain date: April 30. Contact Sharon Rivers at 937-544-2511,WestUnion

Apr. 23-24 – Ohio Paint Horse Association Show – Call for showbill and details. Free. Jenny, 937-382-0985, Roberts Arena, 4095 SR730,Wilmington.

April 28 – June 26 - "Hairspray" at La Comedia Dinner Theatre,Recurring weekly on Sunday,Wednesday,Thursday, Friday,

Out & About

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Saturday, $51-$69, 800-677-9505,La Comedia Dinner Theatre, 765W.Central Ave., Springboro.

April 28 – May 1 - US GrantCelebration - Civil WarReenactment and Living History,Georgetown - Stan Purdy, 937-378-3087 or [email protected],www.usgrantboyhoodhome.org

Apr. 29 – May 1 – OhioAmateur Quarter Horse Association Show – Call for

show bill and details. Free, Jenny, 937-382-0985, Roberts Arena,4095 SR 730,Wilmington.

April, 29 – May 1 - Flora-Quest at Shawnee State Park and Forest &The Edge of Appalachia Preserve in Adams County. To learn morego to www.flora-quest.com.April 30 - Ohio Brush Creek Sweep on Ohio Brush Creek. Interestedparticipants need to contact Bill Wickerham at the Adams Co. Soil &Water at 937-544-5121.

May 1 – Freedom Festival – This new and exciting event willcelebrate our freedoms and recognize the 150th anniversary of theCivil Way. Fritz Klein, a well-known Abraham Lincoln portrayer, willkick things off at 10 am with an entourage of Civil Way re-enactorsand cowboys. Lunch will be held in the picnic encampment areawith live music and historic period games for all ages. At 2 pm avintage baseball game between the 1869 Cincinnati Red Stockingsversus the Freedom Disciples will be played. The uniforms, rulesand equipment are to the design of those actually used in the 1860s.The Freedom Festival is fun, food and entertainment all rolled up inone. Free. Jim Rankin at 513-256-5437, FreedomWorship BaptistChurch, 664W. Main St., Blanchester.

May 1 – Hike for Hospice - Registered hikers receivecommemorative T-shirt and pizza. Sponsored by Hospice of FayetteCounty. 740-335-0149 to enter. Washington C.H.

May 5 – Fighting for Freedom: The Story of the US Colored Troops –Almost 200,000 black soldiers fought for the Union during the CivilWar. Their story is a unique chapter in the American conflict. Thesemen were freedom fighters who fought for emancipation and for fullcitizenship rights. Anthony Gibbs, Creative Director of BlackHistoric Impressions, will discuss events significant to these men thatled up to the Civil War and what made these men different from theother thousands who fought and died in theWar Between the States.Reservations required. Free. Kay Fisher, 937-382-4684, ClintonCounty History Center, 149 E. Locust St.,Wilmington.

May 6 - 8 - GoodSeed Farm Country Garden Mother's Day Party!Free rose bush for every mother, music, food and fun, 9 a.m. – 6 p.m.Contact: Steve Boehme 937-587-7021. 200 Storer Rd., Peebles.

May 7 - 8 - Adams County Trade Days & Equine Extravaganza atthe Adams County fairgrounds inWest Union. Contact ConnieMcDonald at 937-217-1522.

May 7 – Spring Demo Derby & Figure 8 Racing –The action neverstops with Figure 8 Racing, Powder Puff, small car and regular carderby’s, plus an added attraction of Lawn Mower demo derby. $10,937-382-4443, Clinton County Fairgrounds, 958W. Main St.,Wilmington.

May 7 - New Hope Horse Show. Rehabilitation Center,Georgetown. 937-378-4784

May 13 – 14 - The Quilt Trail Gathering -Ten year celebration of theQuilt Trails. Contact Sonja Cropper at 513-304-1523 or visit

www.quilttrailgathering.com. Winchester.

May 14 – BuildYour Own Bat Box – Meet at the Nature Center tobuild your very own bat box. You must pre-register. 513-897-2437,Caesar Creek State Park, 8570 E. SR 73,Waynesville, OH 45068.$10

May 14 - Horseman’s Association Series - Open Show. 937-378-4784. Brown County Fairgrounds, Georgetown.

May 20 – 22 – Paranormal Academy – The weekend is all aboutparticipants learning the ropes of a paranormal investigation froman experienced group of investigators, taking guests through theropes, from equipment to analysis. The weekend package includesa two-night stay at Effie’s Place, two gourmet breakfasts, a techniqueand safety training session, an off-site paranormal investigation anda comprehensive data analysis session. Attendees must be 21 yearsof age. $260+. Laurie Agee, 937-383-2181, Effie’s Bed & Breakfast,157 N. South St.,Wilmington.

May 21 – Guided Barn Quilt Bus Tour – Travel throughout ClintonCounty in comfort as you learn about the origins of the quilt trail andthe histories of the families who established this region. Thefounders of the Clinton County Barn Quilt Trail will be hosting an all-day bus tour. They will share their story about the inspirationbehind the project, some history about Clinton County, the barnsthat are adorned by the quilt blocks and how those designs wereselected. In the middle of the day, lunch will be provided as we takea break in historic downtownWilmington at locally owned Jen’s Deli.Reservations required. $65. Call 937-366-6302 or 937-382-0316.Rombach Plaza Parking Lot, 1523 Rombach Ave.,Wilmington.

May 21 - Family Day at the National Museum of the U.S. Air Force.Free. 937-255-3286 or visit www.nationalmuseum.af.mil.

May 21 - Glenn Miller Concert at the National Museum of the U.S.Air Force. Free. 937-255-5924 or visit .www.nationalmuseum.af.mil

May 21 – ACA QuickstartWater Safety – A brief, two-hourintroduction to paddling a canoe. Students are presented with basicinformation on boat control, paddling apparel, potential hazards andsimple rescues. An entry level of paddling skills is presented andpracticed, allowing students to safely and effectively maneuver onflat water. Equipment is provided. Call for details on registrationand pricing. 937-323-1582. Caesar Creek State Park, 8570 E. SR 73,Waynesville.

May 21 – Fishing Has No Boundaries – Volunteers assisthandicapped anglers during this annual event hosted at the SouthShore Marina at Cowan Lake. Sharing a day at the lake makespleasant outdoor experiences for many who rarely have such anopportunity. You must register by May 7. Free. Visithttp://www.fhnbcinci.com for details and application form. 937-289-2656, Cowan Lake State Park, 7379 SR 730,Wilmington.

May 21 – Snappin’ Asparagus & Strawberry Jam – This first annualcelebration at Branstrator Farm showcases pick-your-own-strawberries, fun activities for kids, live local music, seasonal foodsand recipes as well as fun contests for all. Enjoy a walk about on thisbicentennial farm to learn about the history and also about thedifferent crops being grown year round. Free. Jon Branstrator, 937-725-5607, Branstrator Farm, 885 N. George Rd., Clarksville.

May 28 – Cast Iron CookingWorkshop – Meet at the Nature Centerfor this fun cooking event. Must pre-register. $10, 513-897-2437,Caesar Creek State Park, 8570 E. SR 73,Waynesville.

May, 28 -Wheat Ridge Art Market Arts & Crafts Sale from 9 a.m. to5 p.m. at Millers Bakery & Furniture onWheat Ridge Road.Presented by the Adams County Arts Council. For more informationcontact theWheat Ridge Art Gallery at 937 544-1300.

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May 28 – Reece Family Miniature Horse Show – Call for show billand details. Free. Toni at 302-420-5330. Roberts Arena, 4095 SR730,Wilmington.

May 28 - 29 – Celebration of Champions Miniature Horse Show –Call for show bill and details. Free. Laura, 919-499-4777, RobertsArena, 4095 SR 730,Wilmington.

May 28 - 29 – Dazzling Spots Open Horse Show – Call for show billand details. Free. Kelly at 937-725-4862, Roberts Arena, 4095 SR 730,Wilmington.

May 29 - Old Main Street Antique Show - Forty visiting dealers willoffer an amazing display of antiques such as quilts, advertisingmemorabilia, glassware, pottery, and furniture-primitive and formal.9 a.m. to 4 p.m. Free. Mary Jo Purdum at 513-897-9686, Main Street,Waynesville.

June - September – Clinton County Farmers’Market – From fresh picked produce to delicioushomemade treats, from herbs and preserves tolocal meats and much more, you can find thefreshest local products from your favoritehometown farmers at the Clinton CountyFarmers’Market. Wednesday afternoons andSaturday mornings. Free admission. Tony Nye,937-382-0901,Corner of Main & MulberryStreets,Wilmington.

June 1 - 30 – Youth Fishing Derby –Young people,ages 3 to 17, can register any fish caught in Cowan Lake duringthe June derby. Fish may be registered at one of the participatingbait stores. The derby is free and open to the public. No pre-registration is required. There will be six winners. Each winnerreceives a $10.00 gift certificate good at one of the bait stores. Free.Mary Marshall, 937-289-2340, Cowan Lake State Park, 1750 OsbornRd.,Wilmington.

June 1- 30 – “U-Pick” Strawberries – “U-Pick” your own delicious,fresh strawberries right from the field at A & M Farm. Call ahead toensure the perfect harvest conditions for your berries. You pay forwhat you pick. Cindi, 513-875-2500, A & M Farm, 424 SR 251,Midland.

June 2 – Remembering the Ladies: The Civil War’s Second GreatArmy – The Civil War was a man’s war, or so it seems from thethousands of books written about it. Not true. Largely overlooked,women formed “a second great army” of mothers, wives, sisters,sweethearts and others. James Bissland, Associate ProfessorEmeritus at Bowling Green University, will present their story.Finding their own way to fight the way, these women served asnursed, supply masters, spies and sometimes even soldiers.Reservations required. Free. Kay Fisher, 937-382-4684, ClintonCounty History Center, 149 E. LocustSt.,Wilmington.

June 4 - 5 - CivilWar Train- Join the ConfederateStates Marine Corps astroops attempt to overtakea Northern (Union) trainand steal the money strongbox.Watch a battlereenactment unfold duringyour stay at the destination.Stroll through Union and

Confederate camps as they may have looked in the 1860's,outfitted with infantry, cavalry, artillery, and medical equipmentof the period. Bring kids, grandparents, or a friend, and spend aday going back in time to the CivilWar, a very important periodin this country's history. Saturday: 10 a.m., 1 p.m., 4 p.m.; Sunday:1 p.m., 4 p.m., Adults: $18.50; Seniors (62+): $15.50;Children (5-16yrs): $15.50;Toddlers 2-4: $8.50; Infants (1yr & under): Free.513-933-8022. LM&M Railroad, 127 S.Mechanic, Lebanon.

June 4 - 5 – 15th Annual American Cancer Society Relay for Life –Free. Casey Faber, 888-227-6446 x 4215. DenverWilliamsMemorial Park, 1100 Rombach Ave.,Wilmington.

June 9 - 11 - Brown County Charity Horse Show, 937-378-4784,Brown County Fairgrounds, Georgetown.

June 10 - 12 - South Lebanon Quilt Show - Come to the SouthLebanon Quilt Show for more than 300 quilts ondisplay by more than 15 vendors. This show alsooffers visitors raffles, appraisals and lectures, plusfood and live music. $5, 513-933-0441, Friday -Saturday: 9 a.m.-5 p.m.; Sunday: noon-5 p.m. 10North High Street, South Lebanon.

June 10 – Star Gazing in the Campgrounds –Celebrate the Cincinnati Astronomical Society’s100th year anniversary in the campgrounds at duskwith a special star gazing opportunity. Telescopesare provided or you can bring your own. Free. 513-897-2437, Cowan Lake State Park, 1750 Osborn Rd.,Wilmington.

June 10 - 11 – Banana Split Festival – The fabulous 50s & 60s arecelebrated at the nation’s only Banana Split Festival inWilmington,Ohio. Enjoy free rock ‘n’ roll concerts, continuous entertainment, acruise-in of classic cars, crafts and collectibles, games, unique foodand, banana splits. Admission free. 877-428-4748, J.W. DenverWilliams Park, 1100 Rombach Ave.,Wilmington.

June 11 – Canoe Excursion – Canoe with the State Park Naturalist tosee the lotus flowers at sunset. Canoes, life jackets and paddles areprovided, but limited. Participants must bring a flashlight. Call forpricing and to reserve a canoe. 513-897-2437, Cowan Lake StatePark, 1750 Osborn Rd.,Wilmington.

June 11 - 12 - Fort Ancient Celebration: A Gathering of FourDirections - During Celebration, you learn about a traditional way oflife for the American Indian culture around the years 1720-1800.Learn about primitive camping and participate in a dancing segmentwith up to 100 dancers in full regalia with accompanying drummers.There will also be flute music, storytelling, Native heritagediscussions, and much more. Hands-on activities include spear andtomahawk throwing, archery and a children's activity area. Saturday:11 a.m. – 7 p.m.; Sunday: 12 p.m. – 6 p.m., Adults: $9; Seniors: $8;Students: $5; 800-283-8904, Fort Ancient, 6123 State Route 350,Oregonia.

June 11 - Yellow Springs Street Fair in downtownYellow Springs.Free with Free Shuttle Service, 937-767-2686 orwww.DestinationYellowSprings.com.

June 11 - Little Miami River Celebration – Free, Narrows ReserveMain Parking Lot, Beavercreek, 937-562-7440 orwww.co.greene.oh.us/parks.

June 11 – Star Gazing in the Campgrounds – Celebrate the

Out & About

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Cincinnati Astronomical Society’s 100th year anniversary in thecampgrounds at dusk with a special star gazing opportunity.Telescopes are provided or you can bring your own. 513-897-2437,Caesar Creek State Park, 8570 E. SR 73,Waynesville.

June 11 - 12 –Medallion Arabian Horse Show – Call for show billand details. Free. Bev, 812-852-2200, Roberts Arena, 4095 SR 730,Wilmington.

June 17 - 19 – The Pfeifer’s Camp Meeting 2011 - Enjoy the soundsof the past at this annual festival. Three music stages will be filledwith the sound of music and dancers such as: hammered dulcimers,banjos, guitars, contra, folk, clogging, Scottish dancers, story teller's,musical workshops, and more. Four days of fun and devotionfeaturing gospel music, golfing, camping and shopping excursions.740 - 335-9641 for tickets.Washington C.H.

June 17 - 19 - Ole' Tyme Music Festival - Friday: 5 p.m.-9 p.m.;Saturday: 10a.m.-10 p.m.; Sunday: 10 a.m.-4 p.m.; Admission: Adults:$7; Children: $3; Under 3yrs: Free. Karen Ball, 513-897-1120.Caesar's Creek Pioneer Village, 3999 Pioneer Village RoadWaynesville.

June 17 - 18 – Grand National Championship Tractor and Truck Pull–Watch Grand National competitors compete in two nights of groundpounding excitement as high horsepower single and multi-enginevehicles create amazing wheel speeds which represent today’spowerful machines. From towers of smoke to the roar of a highlymodified motor, you will know when this event comes to town!Garden tractor pulls, auctions, vendors and other activities all daySaturday. Camping and food available on site. $15, 937-382-4443,Clinton County Fairgrounds, 958W. Main St.,Wilmington.

June 17 - 18 – Relay for Life -Washington CourtHouse Senior High School track. Susan Sever, 740-636-9693.

June 25 -Warren County Festival of the Arts -WarrenCounty Festival of the Arts is a juried fine arts showand sale held in historic downtown Lebanon. Inaddition to the fine artistic pieces on display, there willbe a youth and teen talent show, music throughout theday, children's art activities, demonstration artists, plusstreet performers and vendors. 10 a.m. to 6 p.m., Free,513-932-0348, Downtown Lebanon.

June 17 – 19 – Paranormal Academy – The weekend is all aboutparticipants learning the ropes of a paranormal investigation from anexperienced group of investigators, taking guests through the ropes,from equipment to analysis. The weekend package includes a two-night stay at Effie’s Place, two gourmet breakfasts, a technique andsafety training session, an off-site paranormal investigation and acomprehensive data analysis session. Attendees must be 21 years ofage. $260+. Laurie Agee, 937-383-2181, Effie’s Bed & Breakfast, 157N. South St.,Wilmington, OH 45177.

June 18 – Lake Fest – All day family fun at the beach. Free canoeand kayak clinics on the beach with the Division ofWatercraft and

State Park Naturalists. Free. 513-897-2437, Caesar Creek State Park,8570 E. SR 73,Waynesville.

June 18 - 19 – Summer SolsticeLavender Festival – PeacefulAcres Lavender Farm will holdits 3rd annual Summer SolsticeLavender Festival. Lavender,food, vendors, u-pick,workshops, holistic healthpractitioners,music and muchmore. Free. Kym Prell, 513-322-

2415, Peaceful Acres Lavender Farm, 2391 Martinsville Rd.,Martinsville.

June 18 – Ohio Open Mule and Donkey Classic Show – Call forshow bill and details. Free. Dora, 513-616-5135, Roberts Arena,4095 SR 730,Wilmington.

June 25 – RedWine.WhiteWine. Red Cross.Wine, beer, and foodtasting event to benefit our local American Red Cross. 177 PaddockPlace,Wilmington. For more information please call 937-382-0083.

June 25 – 26 - 38th Annual Country Run for Fun-Ramblin' Relics CarShow at Adams County Fairgrounds inWest Union, from 9 a.m. –3:30 p.m. Contact Kenneth McCann at 937- 544-5266.

June 26 - Page One-Room School House event at the corner of PageSchool Road off Vaughn Ridge Road. Program begins at 2 p.m. andends at 4 p.m. Contact Mary Fulton at 937 - 587-2043.

July 9 – 16 – Clinton County Fair - One of the best bargains in famiyentertainment around. The action never stops with eight fun-filleddays of demo derby's, tractor pulls, musical entertainment, rodeos,livestock shows, grandstand entertainment, rides, horse races,games and every kind of fantastic fair food you can imagine. 8 a.m. –11 p.m., midway opens at 1 p.m., $6, children under 8 are free. 937-382-4443. Clinton County Fairgrounds, 958W. Main St.,Wilmington.

July 9 – 3rd Annual Quaker Cup - Ohio high school soccer teamsare invited to a full day of soccer atWilmington College. Teams willbe divided into two divisions. All teams play four games.Winners of

each division will be honored. Free. 8 a.m. – 9p.m. Robert Beck at 937-382-1223. WilmingtonCollege, 1870 QuakerWay,Wilmington.

July 18 – 24 – Fayette County Fair - Theagricultural highlight of the year, featuringdemolition derbies, tractor and truck pulls,harness racing and many other excitingevents. Sponsored by the Fayette CountyAgricultural Society. 740-335-5856.

July 22 – 23 – Expedite Expo 2011 - ExpediteExpo is Ohio's largest trucking show. Exhibitorsfrom all over the U.S. and Canada will be on site

with the newest trucks and products. Events includehourly Cash Giveaways, Casino Night, Joe Mullins & the RadioRamblers, Columbus Zoo/Jungle Jack Hannah's Animals, the AmazingPortable Circus and an old-time Truck Show. This event brings theexpedited trucking industry together for two days of sales,networking and family fun. For more information, visithttp://expediteexpo.com. Free. 9 a.m. – 4 p.m. Lawrence McCord at859-746-2046. Roberts Centre, 123 Gano Rd.,Wilmington.

July 28 – August 26 – Native American Artifacts Exhibit – A newexhibit of Native American artifacts will be showcased. $5 for non-members, free to members. Wednesday through Friday 1 p.m. – 4p.m. Kay Fisher at 937-382-4684. Clinton County History Center,149 E. Locust St.,Wilmington.

July 29 – 30 –Wilmington Art & Pottery Festival - A two day eventspecializing in high quality art and pottery. Hand-thrown pottery,glassware, weaving, sculpture, jewelry, wall art and more will behighlighted. This juried show delivers quality art items fromfunctional to ornamental. Expect demonstrations, food and a greattime for all. $4, children under 12 are free. Friday hours noon to 9p.m., Saturday hours 9 a.m. to 6 p.m. Ray & Betty Storer at 937-382-6442. Roberts Centre, 123 Gano Rd.,Wilmington.

Events compiled by Debbie Stamper and the Clinton CountyConvention andVisitors Bureau.

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EGG-CELLENT

EGGRECIPES

Every year, all over the world, we hard-boil and colormillions of eggs for our Easter celebrations. At our house,our kids love to color eggs so much that we usually endup with 2-3 dozen hard-boiled eggs after all ourcelebrations end.

Then what?

Hard-boiled eggs will only keep for about a week in therefrigerator and you can only eat so much egg salad.On pages 38 and 39 in this issue of Salt Magazine, you’llfind recipes for Mom’s Mustard Potato Salad and MomHolcomb’s Macaroni Salad. Both are great uses for extrahard-boiled eggs. Here are a few more of my favoriterecipes to make good use of all those leftover eggs:

Story byLori Holcomb

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Here’s what you will need:

Baby socks (buy or use the ones your little one hasalready outgrown)LentilsRubber BandPom-pom for the tailSharpieScissorsRibbonGlue gun

Take some lentils and fill the foot part of the sock–nottoo tight! Gather the sock at the place where theheel ends and the anklet begins and tie off with arubber band so that the lentils are sealed in. Tie aribbon around the neck of the bunny, between theheel of the sock and the foot part of the sock. Thebunny will sit on the toe of the sock. The lentils makeit easy to shape the sock the way you want it. Usingthe glue gun, glue a pom-pom to the back of thebunny for its tail. Take the scissors and cut a triangleout of the middle of the ankle part of the sock for theears. Trim the ears so they come to a point. Use theSharpie to make its eyes, nose and mouth.

BACON, EGG AND CHEESE PIMENTO SPREAD

6 eggs, hard-boiled, peeled and chopped6-7 slices bacon, cooked and crumbled8 oz cheddar cheese, shredded2 tbsp. canned pimentos, drained and chopped¼ tsp. sweet paprika¼ to ½ cup mayonnaiseSalt and pepper

Combine all ingredients, starting with ¼ cup mayonnaise and addingmore until desired consistency. Salt and pepper to taste. Refrigerate.Serve with pita chips, wheat crackers or with some crisp lettuce on yourfavorite sandwich bread. Also makes a great filling for a grilled cheesesandwich.

PICKLED BEETS AND EGGS

6 hard-boiled eggs1 cup cider vinegar2 16 oz. cans baby beets, drained, reserve 1 cup liquid1/3 cup sugar½ tsp. salt½ onion, sliced3 cloves, whole

Place peeled eggs, beets and onion in a large jar or other glasscontainer with lid. (Glass is recommended as most plastic containerswill stain) Combine vinegar, beet liquid, sugar, salt and whole cloves.Pour over eggs. Cover and refrigerate at least 3-4 days before serving.

SPICY, SPICY JALAPEÑO HABANEROPICKLED EGGS

1 dozen eggs, hard-boiled, peeled1 1/3 cups white vinegar1/3 cup water½ enion, sliced1 tsp. mustard seed1 tsp. dill seed1 tsp. red pepper flakes½ tsp. salt2 cloves garlic5 oz. Jalapeño peppers, canned, with juice5 oz. Habanero peppers, canned, with juice3-4 dashes tabasco

Combine all the ingredients except the eggs in a covered pot and bringto a boil for 15 min. Place eggs in a glass jar and cover them with warmpickling mix till the eggs are completely covered. If needed, addadditional warn water to jar to make sure eggs are completely covered.Place lid on jar and marinate eggs in refrigerator a minimum of 7 daysbefore serving. The longer they marinate, the more bold the flavor.

KIDNEY BEAN SALADFrom the kitchen of Faith Schum

5-6 eggs, hard-boiled, peeled3 cans kidney beans, 2 dark, 1 light, drained well3 ribs celery½ cup bread and butter pickles, finely chopped½ cup dill pickles, finely chopped¼ cup carrot, finely chopped1 small onion, sweet, finely chopped¾ cup mayonnaise¾ cup miracle whipSalt and pepper to taste

Combine all ingredients in a bowl. Cover and refrigerate 3-4 hoursbefore serving.

Sock BunniesBy Pam Stricker

Looking for a sweet and easy craft for Easter?Try these adorable Sock Bunnies. They take about15 minutes to make.

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BANANA CAKEsubmitted by Lynn Rodgers,Washington C.H.

1/2 cup shortening1-1/2 cups sugar2 eggs2 cups flour1/4 tsp. baking powder3/4 tsp. soda1/2 tsp. salt1/4 cup buttermilk (sweet milk with 1 tsp. vinegar)1 tsp. vanilla1 cup mashed bananas or a little more (usually use 3 large or4 small - best to use very, very ripe bananas)

Mix and bake at 350 degrees.

TACO DIPsubmitted by Tracy Armentrout, Xenia

1 lb. hamburger1 pkg. of taco seasoning (medium or mild)1-8 or 12 oz. jar of con queso cheese (medium or mild)8 oz. jar of taco sauce (medium or mild)

Brown hamburger in skillet. Add taco seasoning packet tocooked hamburger. Mix in the jar of con queso cheese (ordesired amount). Stir in 1/2 jar to whole jar, or desired amount ofthe taco sauce

Mix well, and it’s ready to go. Serve with your favorite tortillachip.

HAWAIIANWEDDING CAKEsubmitted by Cathy Chambliss, Xenia

1 18.25 oz. package yellow cake mix1 20 oz. can crushed pineapple1 3.4 oz. package instant vanilla pudding mix1 8 oz. package cream cheese1 8 oz. container frozen whipped topping, thawed½ cup flaked coconut½ cup chopped walnuts½ 10 oz. jar maraschino cherries

Preheat oven to 325 degrees. Grease and flour a 9x13 inch pan.Prepare and bake cake mix according to package directions forone 9x13 inch cake. Remove cake from oven.While cake is hot,poke holes through the cake with the round handle of a woodenspoon. Holes should be at 1 inch intervals. Pour crushedpineapple and juice over the cake. Let cool slightly. Preparepudding as instructed on package and set aside. In a mediumbowl, beat cream cheese until smooth. Mix in the preparedpudding. Fold in the whipped topping. Spread evenly over thepineapple. Sprinkle top with coconut, chopped walnuts andmaraschino cherries. Store in refrigerator.

“This is a really refreshing summer dessert!”

Recipes courtesy of theRiverWalker Bed and Breakfast.

GRANOLARiverWalker Bed and Breakfast serves this on the side of yogurtand berries every morning as the starter of Breakfast.

1 cup dark brown sugar, firmly packed½ cup water4 tsp. vanilla extract1 tsp. salt8 cups rolled oats2 cups pecans, chopped½ cup dried fruit (cranberries or raisins optional)

Preheat oven to 275 degree and line two cookie sheets withparchment paper.

Combine brown sugar and water and cook until sugar iscompletely dissolved. Add vanilla and salt and stir until saltdissolves. Place oats and nuts in a bowl and pour brown sugarcombination over them and stir thoroughly. Spread mixture ontocookie sheets and bake approximately 50 minutes, or untilcrunchy. Add your dried fruit to finish. Allow to cool beforestoring in an air-tight container.

FRENCH TOAST RIVERWALKER STYLE

1 loaf french bread, sliced 1” thick (2-4 slices per person)12 eggs, large (2 per person)1 tsp. vanilla extract1 cup flavored coffee creamer (we use Crème Brulee orCinnamon Hazelnut)1 cup milk

Crack eggs in a large, flat mixing pan. Add vanilla, flavoredcreamer and milk.Wisk well. Drop slices of bread in mixture,allowing bread to soak about 30 seconds on each side. Cookeach side of bread on a griddle or in a non-stick pan untilbrowned. Finish in oven for 10 minutes to allow the center ofbread to turn to a custard. Garnish with a sprinkle ofconfectioners sugar and chopped pecans or serve with friedapples or fresh strawberries and whipped cream.

ReaderRecipes

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• Asphalt• Concrete• Excavation

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Recipe Index

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Don’t Miss Our Annual

SPRINGOPEN HOUSESat., April 30th!

Apple Crisp 17Bacon, Egg and Cheese Pimento Spread 57Banana Cake 58Bison Burgers 37Caprese Beef Burgers 37Crock Pot Tortilla Soup 22Easy Grilled Pineapple Dessert 39Easy No-Fail Cole Slaw 39French Toast RiverWalker Style 58Fried Morels 50Granny’s Broccoli Salad 39Granola 58Greek Lamb Burgers 38Grilled Potato Packets 39HawaiianWedding Cake 58Herbanna Farm Baked Brie 22Jello Salad 39Kidney Bean Salad 57Lavender Lemonade 22Lori’s Loaded Potato Salad 38Mom Holcomb’s Macaroni Salad 39Mom’s Mustard Potato Salad 38Pan Roasted Diver Scallop w/Pancetta,Morel & Sweet Pea Ragout 51Pickled Beets and Eggs 57Poor Man’s Chocolate Cake 9Roasted Flat Iron Steaks w/Cognac & Morels 51Spicy, Spicy Jalapeno Habenero Pickled Eggs 57Taco Dip 58

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And onemore thought ...

He will feed His flock like a shepherd;He will gather the lambs in His arm,He will carry them in His bosom andgently lead those that are with young.

Isaiah 40:11

Photograph byJohn Cropper

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Your New U-HaulIndependent DealerTruck Rental & Sales

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6685 Boyd Rd.Washington C.H., OH 43160

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Up toUp to 50% off50% off Everyday!Everyday!

A Taste of Fayette County

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543 Clinton Ave.,Washington CH.

(740) 335-52242170

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2754 State Rte 22 SW, Washington C.H.Call for your TEE TIME ~ 740-313-7427

Hours: Mon. ~ Closed;Tues.-Sat. 10 am-10 pm; Sun. 10 am-8 pm

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Open Fri. 1-5 p.m. Sat. 9-5p.m. Sun. 12-5 p.m.

2011 Columbus Ave.Washington C.H.740-606-3345

Farmer’sFLEA MARKET

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OWNER:Robin R. Beekman

6 East High StreetJeffersonville

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Watson’sOffice Supply

224 W. Court St.Washington Court House, Ohio

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Used Office Chairs and File Cabinets

We do custom address, notary, deposit,etc., stamps, seals for business

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We have Inkjet & Laser Cartridgeswww.watsonsofficesupply.com2170256

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Located in Aisle 2 at Caesar’s Creek Market

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Rather it be a horse, a lamb, a cat or a dog…

We’re committed to providing compassionate,comprehensive veterinary CARE to every pet

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Call Brad Caulley at

1-800-358-3673Get service with a

SMILE!

Ideal for yourwedding reception, corporate functions,

private and anniversary parties

www.snjbanquetcenter.com

740-505-4986740-505-4986614-570-9683614-570-9683

1174 McArthur Rd.Jeffersonville, Oh 43128

Jeffersonville Crossing

S&J BANQUET CENTERFayette County’s Best Kept Secret

2172153

153 West Court Street • 740-333-5077Delivery Available

• Furniture• Appliances• Bedding

SHOWPLACE FURNITURE GALLERYSHOWPLACE FURNITURE GALLERY

2171784

Decorating

Centerpieces

Linens

Rentals

Personal Customized

Call theRoberts Centre Specialists

Congratulationson your engagement!

Now relax and let us make your memories

Menus

Inpeccable service

Roberts Ballroom

Accommodation for large parties

Special group rates

Abundant free parking

www.robertscentre.com123 Gano Rd

Wilmington,Ohio

1-800-654-7036

2169

090

1-800-654-7036www.robertscentre.com

123 Gano RdWilmington, Ohio

SALT | April 2011 | Issue 7

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Transcript of SALT | April 2011 | Issue 7