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, October 16, 2013

Home Dried Parsley

Here is how the parsley turned out that was dried in the food dehydrator. Yes, these very green leaves are fully dried. Don't they look much better than the dried parsley flakes that we buy commercially? Of course they do! 

I found that removing the leaves from the stems pays off in the long run. The ones that were left on the stems were only about half-way dried when these were done. 

I removed the leaves from the stems by simply running my fingers down the stems. This is much easier than removing the leaves when the stems are freshly picked.

So...what is the lesson learned?

For the best results with less work, start drying the parsley on the stems and a few hours later when the stems are partially dry, remove the leaves from the stems to finish them off. 

Win/Win, I'd say!

Marcheta *learning by doing

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