Who We Are

The past few years, the area where I live, Crawford County, Ohio, has seen a wonderful explosion of younger families who are embracing the joys and challenges of living off the land. Because of them, amazing things are happening which have been embraced by our community. Farmer’s markets have been created and on-farm stores have opened. Families dedicated to growing organic produce and naturally raised meats are meeting the public’s needs for locally raised foods. And at the heart of this movement are the women.

Ohio Country Journal is my attempt to share the essence of farm life, focusing on, but not limited to, women. My goal is to bring you into our circle of friendship by inviting you to share your stories and experiences with us. You don’t have to be a full time country woman to benefit from joining us; you just have to be you.

The full-time country women featured in Ohio Country Journal are an inspiration to anyone who dares to follow her dreams, whether it is to live in the country or to bring the country life-style to their urban neighborhoods.

Wednesday, January 16, 2013

A Yummy Childhood Memory

Our first guest blogger here at O.C.J. is my friend, Noel Lizotte. Noel was raised in the country (Northern Crawford County) by a creative and adventuresome mother. Noel possesses those same qualities and is a talented writer. Her recent success is publishing her first cookbook, Apron Free Cooking. Here she shares one of the joys of living in the country that her mother created for her and her siblings, and a delicious recipe for cherry pie!
Marcheta *salavating 





Country Food from My Childhood

By Noel Lizotte
I remember my mother being more interested in creating grand adventures for us kids than being concerned about a gourmet dinner. I’m the oldest of five, and we sure had plenty of good times! One day, we all packed our peanut butter and jelly sandwiches in red bandanas, tied the bandanas to sticks and hiked down the field to the woods. We pretended to be hoboes and had a picnic lunch on a log. We were probably two football field lengths from the house, but to a six year old, it was a grand adventure. 
We had three cherry trees in the front yard that would become overloaded with fruit every summer. We spent days picking, pitting and freezing those tart cherries! Mom would make up pies and cobblers with the frozen cherries. Her cherry pie recipe was simple.

Cherry Pie

Prepare a double crust pastry for 9 inch pan. Combine 4 cups fresh pitted tart red cherries, 1 cup sugar, 3 tablespoons corn starch and dash of salt. Turn into pastry shell, dot with butter and place top crust. Bake at 375 degrees Fahrenheit for 60 minutes.
We couldn’t wait for that pie to cool off enough to eat with vanilla ice cream! More recipes like this are available my cookbook, visit www.ApronFreeCooking.com to purchase your copy today!

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