Saladmanders

The little guy in the orange shirt is a regular visitor to NorthSide Farmers Market. His name is Antonio, and he especially likes the kid's make it/take activity that Denise plans each week.

Yesterday, they used cucumbers as a base for other elements. Gotta love having a plugged up ear (from sinuses), because when I asked Antonio what they made, I thought he said "saladmanders", which made sense to me. But actually he said "salamanders". When I repeated, "Saladmanders?" he and his friend cracked up.

Things like this are what make shopping at farmers markets so much fun!

And, hey, I am pretty proud of myself, because I think that if apples, grapes, blueberries and the like were used instead of candies, the cucumbers would have truly been "saladmanders", so I think that I just invented a new snack :)

Marcheta *inventive

1 Picture = 1K Words

What you see here are members of Crawford County Arts Counsel posing with mural artist Eric Grohe (the tall man in the white shirt) at the Crossroads Mural in Bucyrus, Ohio.

So...why are we holding paintbrushes? Because structural damage to the building caused damage to the mural, one of three that Eric has painted in our County Seat. Repair work has been completed on the building, which is located in Millennium Square, and now Eric is back in town to do the tremendous job of repainting.

Eric's website shows the before and after work when the mural was first painted. It is amazing what talent + paint can do to transform an area.

To help raise funds for the restoration, the newly formed CCAC (of which I am a board member) is hosting a Wine and Cheese event. This is going to be so much fun! Not only do attendees get to sample wonderful Ohio wines and cheeses, they will participate in a mural walk with Eric, and later be able to chat with him during  Meet the Artist at Gus' Grille and Grog (which has generously provided the food plus facility).

 I believe that preserving the  mural's wonderful, detailed artwork is worthwhile because it is an important aspect of our county.  The mural preserves the history of the area while paying homage to industry and agriculture, both an integral part of our county's success.

Talking with Eric today was enlightening to me. I had no idea how much work goes into such a huge project. Not only does the concept have to be drawn and a scale model made, but also seasonal light studies and traffic flow studies have to be conducted to determine when the most amount of people will see the mural and from what direction. In choosing colors, samples of the bricks and stones from the buildings depicted in the mural are collected. Also, factors such as how much sky is around the building have to be taken into consideration in determining how paint colors are mixed. All this, and more. 

*WHEW*

My brain cells nearly melt into a sludge at the base of my skull just thinking of it all!

From left to right, members of the CCAC are: Your's Truly, Tonya, Sandy, Carol, Eric, Dani, and Bob.

If you are interested in attending the event and meeting Eric, leave a message in the comment section or email me at ohiocountryjournal@gmail.com

Marcheta *pigmented

Ava's Fashion Shoot

In between going to weekend country festivals, I was able to get the "trial" sundress/jumper done for Ava. Of course, I don't really like to spend our time together in the sewing room, especially when the weather is as wonderful as it has been the past few days, but I wanted to be sure about pattern size so that I can make other garments for her without worrying that they will be too small.

Even with her here, the dress turned out a bit too big. But I think it is OK...if made into a winter fabric, there is plenty of room for a blouse or knit top underneath.

Ava added the leggings for a "touch of fashion".  Ava loves her new sundress, so we did several poses outside for her to print out for her fashion scrapbook. :)

She goes home today. It has been a fun five days filled with lots of activity. And our adventure is not quite over yet...we plan to stop at the boardwalk in Galena on the way home to check out the Osprey platforms. Maybe we'll see some of those majestic birds!

Marcheta *tired Nana

Sugar Pie Honey Bunch

Today Jim inspected the new bees to see if they are healthy and making honey. The supers by the pond have lazy bees..so far they've just been luxuriating in their new homes.

It's another story at the scrapyard by the barn, where a super was put "temporarily". As you can see, those bees know that they are not living at water-side resort, but in a honey factory in a working-class neighborhood. The bees have started making honey, but for some reason were working to make new comb instead of depositing their labors into the cells provided for them. Jim scraped off the comb to discourage this (we want the bees to spend their energy in making enough honey for them AND us), and re-arranged the frames in the supers. Hopefully the bees will like this situation.

For reasons unknown to modern man, the lyrics "sugar pie honey bunch", sung by the Temptations, ran through my mind as I was photographing the inspection. I am not a baker, especially pies, so I had to look up a recipe for honey pies. They all looked too gooey to me, and since I have an orchard I decided to share an apple pie recipe that uses honey from food.com.

http://www.food.com/recipe/honey-apple-pie-66198

I haven't tested the recipe and cannot vouch for it, but it looks good!

Marcheta  *can't help myself

Sew Lazy

Another rainy Saturday. It seems to be the norm for this summer. None-the-less, we did venture to Bucyrus' Lil' Farmers Market, where dedicated vendors were set up despite being soaked once more.

Now we are all set to settle in to indoor activities, with pies and other goodies for snacks...what could be better?

Ava is with us for a few days. Her school starts in just three short weeks. Being rained out of outdoor activities makes today a perfect day to make a basic jumper/sundress for her. She's not an easy kid to fit; making a plain pull-over garment gives me a base for making other clothes when she's not here to be fitted. A quick trip to my favorite fabric store, Jo~Ann, netted us this fun, flowered seersucker; bright colors to cheer up the greyness of the day.

Ava, herself, is keeping busing crafting all sorts of things; the most important of all is a super-heroine crown and cape with tissue paper and kites for her dolls from scrapbook papers and ribbons.

All-in-all, today has been great for taking a break from usual chores and switching our brain cells into other actions. The change in routine is very relaxing, even though we are still busy as bees :)

Marcheta *in stitches

Chocolate Zucchini Cake

Oh, those "Zukes"! Our friend Noel Lizotte coined the nickname for zucchini in a recent column she wrote for the Galion Inquirer. I really love it :)

You don't have to be a gardener with a ton of "zukes" to use up or share with reluctant neighbors and coworkers to enjoy this cake by Becki Witter... check out farmers markets and roadside farmstands and produce markets for this veggie of summer.

Marcheta *not resisting

 

Chocolate Zucchini Cake

Becki Witter

1/2 cup butter or oleo
1 cup brown sugar
1/2 cup oil
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 cup buttermilk



2 1/2 cup flour
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
4 TBSP cocoa

2 cups grated zucchini


1 cup (6 oz. bag) chocolate chips (optional)


Mix first seven ingredients. Mix together dry ingredients, stir into first mixture. Stri in zucchini (don't let zucchini sit too long after grating).  Pour in greased and floured 9 x 13" pan. Sprinkle with chocolate chips (or omit, chips are a frost).

Bake at 325 degrees for 35 - 45 minutes.

Refrigerator Pickles 2 Ways

I plan to profile full-time country woman Becki Witter in the near future. Becki and her husband, John, own and operate Witter's Produce. This hard working couple is most known for their sweet corn, but they also grow a wide variety of vegetables on their 15 acres. Can you even imagine? 

I met Becki when she became a vendor at NorthSide Farmers Market in Galion. She is the creator and manager of  Bucyrus Lil' Farmers Market, and invited the NSFM vendors to join her market. I am now a regular vendor of BLFM and have become good friends with the Witters.

Last week Becki gave me this recipe for refrigerator pickles to share on NSFM's Facebook fan page. It is so quick and easy that I just have to share it with you all. 

I've seen packages of ice box pickle mixes in stores, and have even used them before. Becki's recipe works great, too, and the best part is that it is a huge money saver! 

And talk about serendipity: in yesterday's Galion Inquirer Noel (who is a regular guest blogger here at OCJ) published a similar recipe. They both are good ways to turn extra garden produce into delicious condiments, so I am sharing Noel's version, too. :)

I plan to make both versions, how about you? :)

Marcheta *in a pickle and lovin' it

Refrigerator Pickles

Becki Witter

6 cups sliced pickles (cucumbers)

1 cup bell pepper, sliced thin

1 cup onion, sliced thin

1 TBSP salt

1 tsp celery seed

1 cup vinegar (or 3/4 vinegar/1/4 water)

2 cups sugar

Mix together (in a glass jar) and refrigerate. Will keep for 1 year!

Refrigerator Pickles

Noel Lizotte

2 large cucumbers

1 medium onion

1/2 zucchini

3 cups white vinegar

1 cup water

1 cup sugar

1-2 tsp Pickling Spices

Put vinegar, water and sugar in a small saucepan and bring to a boil. Place sliced cucumbers, onion  and zucchini in glass jars. Sprinkle 12 teaspoon spices into each jar. After the vinegar mixture has boiled for a minute  pour into jars over pickles. Allow to cool slightly on counter, then place lids on jars and cool completely. When jars are cool, place jars in fridge for three days. Pickles are ready to eat.

For fresh, home grown veggies, visit Becki's market stands:

NorthSide Farmers Market

Tuesday 4-6

@ KFC on St. Rt. 598 just north of Galion (near the U.S. Route 30 intersection) 

Bucyrus Lil' Farmers Market

Saturday morning 8:30 - Noon

@ Sears Parking Lot on Mansfield Street, just past the Walmart Plaza

For fresh, home grown recipe ideas, visit Noel's website:

www.apronfreecooking.com 

Wendy Schwall : Lilies of the Field

Meet Wendy Schwall, owner of Lilies of the Field. 

Wendy is a full-time country woman in the summer. During the school year she teaches pre-school with the Crestline school district. 

Wendy specializes in growing 1,000 varieties of daylilies. 

Wow! That's a lot of flowers to tend!! 

Today when I talked with Wendy, she told me that her business grew from just one daylily plant that she and her husband

bought when they began landscaping their home. 

Eight years ago Wendy decided to create a summer job for herself by expanding her growing hobby into a retail business.  Wendy says that her business is a true labor of love. And with a product as colorful and cheerful as her's, no wonder she loves going to work each morning.

I caught Wendy at the end of her season, as this is her last week of sales for this season. Still, she keeps plenty busy deadheading and dividing the clumps of daylilies that she raises in long numbered rows, each variety identified with a marker.

I love finding small, home-based businesses like the Schwall's because they are personal and friendly. And Wendy's flowers are about as cheerful as a product can be!

Marcheta *cheered

Peaches... and Pears... and mmmMMMMMM (Pear/Peach Salsa Recipe)

These are our red pears. The trees are loaded and will soon be ready to harvest.

 Four of these trees were on our property when we bought it, and we have not been able to identify exactly what kind of pears they are.

They look like Red Bartletts, but those kind ripen later in the season and are good keepers. Ours ripen around the first to second week of August and are not good keepers.

What they are, however, is the most delicious pears I've ever eaten. When ripe, they are fine textured and very sweet and juicy.

Our red pears make good pear pies, sauce, and hold up well when home canned. Since we have such an abundance, I have canned pears every way that I can think of. Picture the scene in Forest Gump when his shrimp buddy tells Forest all the ways that shrimp can be prepared and you get the idea of how it is with me and these pears: cinnamon pears, mint pears, brandied pears, plain pears, etc. etc. :)

Last summer I came across this recipe for peach/pear salsa from my fav cooking website, www.allrecipes.com. Since our pears are early and ripen just about the time we also have peaches, I gave it a try. Now it is among one of my favorite "specialty" dishes to make.  As always, I encourage you to think of this recipe as a starting point and make it your own. For instance, if you don't like curry, you can omit it. The original recipe called for 2 2 cloves of garlic, but I only like to add one. Now that I have the garlic oil that I made using the garlic scapes, I will simply add 1 tablespoon of the oil and eliminate the garlic. A Vadalia onion would be nice instead of the red onion. Or even add some chopped up chives. There are many ways to re-format this recipe!!

Marcheta *fruity-fruity

Peach and Pear Salsa

1 tablespoon olive oil 1/2 red onion, diced 1 clove minced garlic 4 peaches - pitted and diced

1 pear - peeled, cored, and diced 1/4 cup honey 1 teaspoon curry powder salt and pepper to taste

Heat the olive oil in a small skillet over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear, and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt, and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.

Blooming Bales ~ Harvest Time

Jim has two conclusions regarding his experiment in raised bed gardening by using straw bales as the base. First, he says, the bed has to be watered more frequently than a regular raised bed. Second, he's glad that he tried it because too much rain has ruined parts of the traditional garden. 

As you can see, the plants in the bales are thriving and ready to begin harvesting. I've already pulled up baby beets and baby carrots.

I like it because it was easy to put a wire fence around the bed to keep animals out and also because the bed does not require much bending to harvest. And virtually no weeding. 

So, I guess the question is this: would a person rather water or pull weeds? 

My answer is water, of course!

Marcheta *takin' the easy way out

Harvest Season has Begun!

Just a couple of short months ago I published pics of the orchard in bloom. In just a few short weeks, we'll be filling crates with fruit. In fact, we've already harvested and sold out of our Lodi and Yellow Transparent apples. 

Next on the agenda are sweet red pears and Wealthy apples. Of all the things that go on around here, the orchard is what I am most involved in. During harvest my focus moves from writing and photography to harvesting, preserving, and selling tree fruit. Having two great farmers markets really helps in the selling department!

The brochure with our apple and pear varieties and their uses is almost done. Before, I included separate information handouts for each type. This way, I will have all the information in one document, which will also let people know when certain varieties become ready to harvest. 

Today is Sunday, though, and I am giving all of this a rest :) 

Marcheta *relaxin' 

A Day Away

Despite rain/heavy rain/threats of rain/more rain, and so forth, I headed out this morning for Ottawa National Wildlife Refuge on Lake Erie.

Since Bucyrus was on the way, I stopped in at Lil' Farmers Market to get some snacks to take with me.  The hardy vendors were set up even though it was raining at a pretty good clip, and was even thundering when it was set up time. Now THAT'S dedication!!

From one vendor I bought apple bread that was made using our apples. I love this sort of local connection.  Another vendor friend of mine looked at the Doppler weather map, which showed that the rain was moving out and wasn't in the area I was headed to at all, boosting my confidence. I bought a huge oatmeal raisin cookie from him and was on my way.

My goal at Ottawa was to get nature pictures for upcoming contests. I took a lot of pictures, that's for sure. If any of them are contest quality remains to be seen, as I have just barely looked at them after downloading to the computer. The main thing is that I had fun, and saw a lot of beautiful Ohio countryside during the 2 hour trip.

It feels good to break out of routine and go someplace new. It is like having a mini adventure, and I plan to have as many as I can!

Marcheta *wayfarer

Food in Jars

There's several ways to approach home canning and freezing.

My mom was a full time homemaker, so her method was to spend an entire day in the kitchen canning green beans or tomatoes from my dad's garden. These are the only things that I remember that she canned.

My husband's mom worked in an office full time as well as tending a huge garden. Her method was to can a little bit each day after dinner.

Each method worked for them as they fitted preserving food into their schedules.

My approach is a combination of the two. If I have a lot of time or a large amount of food, I opt for the all-day approach to "Get 'er Done". If I am busy and don't have as much of something, I do the small quantity method.

These days, I think that the "small quantity" at a time idea works for most people. Last winter I came across Marisa McClelland's book, Food in Jars.  She is a "can when you can" type of gal. What I love about her ideas is that instead of making a whole lot of one thing with your produce, make several different recipes. This way, you have an interesting pantry.


On today's blog post http://foodinjars.com/ Marissa  explains how she turns apricots into many different treats, from butters to jams to mustards and ketchups (I know, right? apricot mustard? apricot ketchup? I just GOTTA check that out!) .

Now, today is so hot that the last thing that I am thinking of doing is kitchen work, but it IS a nice day to look up recipes and decide which ones I'll want to make.

Marcheta *researcher

Tomato and Corn Salad

Very, VERY soon, fresh corn will be available at local produce stands and farmers markets.

Fresh corn on the cob is a feast in itself, nothing but a bit of salt and/or pepper and melted butter makes this veggie a summertime favorite.

To switch things up a bit, or if you have a few cobs left over and you also love tomatoes, why not try Noel's recipe for tomato and corn salad?

For more meal ideas, visit Noel's website: www.apronfreecooking.com



Marcheta *ohhhh, YUM!



Tomato and Corn Salad
2 cups corn
2 cups halved cherry tomatoes
2 tsp minced garlic
1 tsp Italian spice mix
3 TB olive oil
Rinse vegetables. Slice corn from cob. Slice cherry tomatoes in half. Toss tomatoes and garlic in 1 TB olive oil. Spread in thin layer in a 9×13 baking pan and roast in oven at 250 degrees Fahrenheit for 2 hours. Remove from oven and let cool. Roast corn in skillet on top of stove until some kernels begin to brown. Cool. Toss all ingredient with remaining 2 TB olive oil and spices.

Taking Care of Business

 

I have a break in time from fruit and setting up at farmers markets for a couple of weeks, Yellow Transparent and Lodi apples are nearly sold out.  Red pears need a few more weeks to ripen.

 

*YAY*

 

This gives me an opportunity to work on promotional materials. Using M.S. Word, today I am designing a brochure. The main purpose is price list and a guide to the uses of the apples we raise. It will also include a couple of recipes.

 

I have the front of the brochure in a rough draft. Naturally, for some reason my computer isn't playing nice with my scanner, so I am unable at this time to share the brochure here on OCJ.

 

What I can do is share the clip art apple that I am using. I love it because it is fun and stylistic. What do you think?

Marcheta *working...working...

Quanties Update!

Folks, a sticky keyboard caused a few horrible quantity amounts in yesterday's recipes. My "/'" is the culprit, plus the fact that I was in a hurry and did not do a good job of proof reading.

I really apologize. The recipes are now corrected as they appear in the cookbook.

Thanks,
Marcheta *blushing

Peach Cobbler and 20 Cents at Goodwill

Note: Yesterday I did not do a good job of proof-reading and as a result, several quantities were VERY WRONG. Dang that forward slash key! YIKES!!!

I have gone over both recipes and they are now typed as they appear in the cookbook.

Isn't this handmade basket a perfect container for home-grown peaches? It is signed and dated on the bottom, and I am sure that the artist sold it at an art show or quality craft fair. For many years I set up at such venues and have several hand woven baskets, so I know their value.

However, this one lost it's luster or purpose for whomever bought it and ended up in my local Goodwill Store. Baskets were on sale 5 for $1.00, making this one twenty cents.

Holy Cow! I mean, what else can you get these days for twenty cents?

well.....how about a unique cookbook?

Another day, another trip to Goodwill where books were on sale 5 for $1.00. Now, I need another cookbook like I need to turn on the furnace today (temps will be in the mid-to-high 90's ....bleh!). But a cover that looks like a composition note book caught my eye. Turns out, it was a fund-raiser cookbook for a school. The entire book is so cleverly laid out that I could not resist adding it to my clutter.

I am glad that I did because I found several recipes that I will make. One is for peach cobbler using FRESH peaches. Sounds reasonable, but most cobbler recipes call for canned peaches. Peach cobbler was the first dessert that I learned to make when I was in high school, and yes...the peaches were canned.

Marcheta *cents-able shopper

Here is peach cobbler, 2 ways:

Fresh Peach Cobbler

1 1/2 c. sliced peaches

1 c. sugar, divided

1/4 c. water

1 egg

1 TBSP shortening

1 TBSP milk

1/2 c. flour

1/4 tsp. baking powder

1/4 tsp. salt

Preheat oven to 375. Combine peaches, 1/2 cup sugar and water; bring to boil, stirring constantly. In separate bowl, beat egg with remaining sugar and shortening, then add milk. Sift in flour baking powder and salt. Spread in greased 2 x 6 x 10 inch pan. Cover with hot peach mixture. Bake 25 to 30 minutes. Yields 6.

Canned Peach Cobbler

1 (no. 10 ) can peaches or 2 (29 oz. cans)

3 c. flour

1 stick oleo or butter, softened

1 1/2 TBSP. baking powder

1 1/2 c. milk

1 1/2 c. white sugar

Combine last 5 ingredients in bowl; mixture is of a paste consistency. Spread on the bottom of a 18 x 26 inch or 13 x 9 inch pan (will make a thicker pastry). Pour fruit and juice over mixture. Bake at 350 until nicely browned, approximately 35 to 45 minutes. Mixture bakes up through the juice and fruit.

note: Any fruit can be used, just make sure you use the juice. 

note #2...wow! What a lot of typos! I was in a hurry when I typed up this post today because I needed to go pick apples before the heat of the day became too much to stand. I *think* that the typos are better now that I've put band-aids on them ;)

"Homemade Gourmet" (garlic oil)

 

 

 

Today I am talking about garlic scapes again. I made 3 different oils with the scapes...vegetable, canola, and olive. The method is simple (and you can use garlic bulbs, too), simply peel the scapes or cloves, put them in a glass jar, and cover with your oil of choice. Don't the various colors of the scapes make the jar pretty?

 

Filling a half pint jar like this with the scapes is more like preserving the scapes. In another jar, I only add a few scapes and then filled the jar with oil.

 

Each way gives me  'homemade gourmet' oil and scapes.

 

Marcheta *filling the pantry

Dill-icious!

This is fresh dill. For now it is hanging in my kitchen to dry, which makes the whole house smell kinda picklely, so as soon as I am done typing this post, the dill is going to be moved to the back porch/laundry room.

I love the smell of dill because it brings back memories of Dorothy Stowe. Dorothy was one of our first landscape customers. Jim designed an herb garden for her in the early 1970's, years before having a home herb garden was popular. She always had a bunch of dried dill hanging in the back porch entryway to her kitchen, which was a wonderful way to whet an appetite for the delicious food. 

I admired Dorothy because she was a life-long learner and sharer. As soon as her herb garden was established, she set out to educated people about the benefits of having our own herb patches. She became famous around town for her lovely herb wreaths, herb weavings, and herb vinegars. For me she was a mentor as well as a friend.

Dorothy passed away one very cold January. I had plenty of greens left over from making Christmas wreaths. I made a special wreath for Dorothy's grave by adding Rosemary, "for remembrance" among the juniper and pines.

Fresh dill is lovely to work with. You don't have to be a pickle maker to appreciate this very fragrant herb. Why by expensive dip mixes when  dill dip is about the easiest veggie dip to make?

Basically, any dip is usually begins with a base mixture of mayo and sour cream with herbs and/or spices mixed in.

If this is how you like dip, simply add fresh or dried dill weed, a few onion flacks or onion powder, and a bit of minced garlic or garlic powder.

If you are avoiding mayo, I found this nice recipe for Creamy Dill Dip II online at allrecipes.com.  Again, you can use dried dill if you do not have access to fresh.

Marcheta * (not) in a pickle!

Creamy Dill Dip II 

Multi-purpose for veggies, chips, etc., and no mayonnaise  Easy to double, or halve. If you do not have fresh dill, use 1/3 the amount of dried dill.

1 8 oz. package of cream cheese

1 cup sour cream

2 tablespoons finely chopped green onions

1/2 teaspoon salt

2 tablespoons chopped fresh dill weed

1/2 teaspoon minced garlic

2 tablespoons milk (optional)

In a medium bowl, blend cream cheese with an electric mixer until smooth. Mix in green onions,salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency. 

Flooded

This week I've been flooded in more ways than one. First by torrential rain and then with ideas on how to increase market sales. Here's what went on....

The July 9th flood has kept me busy, not only at our place but also by taking pictures and writing a story about it for the Galion Inquirer. The timing of such things is never good, but it made this week especially challenging for me because our Lodi and Yellow Transparent apples are ready to harvest. I set up at two farmers markets; NorthSide Farmers Market in Galion and Lil' Farmers Market in Bucyrus.

Above is one of 13 pictures that I tool for the paper. It was taken this morning, 3 days after the flood. You can see that the waters cut a river through a field that ran from one road, on the north, clear to the next road south. During the highest water level, the water crossed the road and continued on through the next field.

For tomorrow's market in Bucyrus, I baked 8 pot-pie sized apple crisps. This is a test to see if people will buy them, and how many I should plan on making if they do. I have mixed feelings about it; on the one hand, it would be great to have people love my food enough to buy it and will increase my market sales (of which I am planning ways to double the amount that we sold last year..no small feat for sure!); on the other hand, peeling that many apples is very time consuming and tiresome. If the idea works out, I will definitely have to adjust my time management in order to get everything done that needs taken care of before a market. But, as they say..."nothing ventured, nothing gained". I won't know if I'll be bringing crisps home with me or if the crowd will gobble them up. Either way, tomorrow is going to be an interesting day. And at least we can now safely drive around in our county again.

Marcheta *flood gates open and going with the flow

Peach Trifle

I first heard of the dessert "trifle" back in 1989 when I visited relatives who live in England. Designed to use up left over cake or lady finger cookies by layering fruit and pudding and/or whipped cream with the cookies in a deep bowl (usually a pedestal bowl as seen here), trifles are now a classic.

And what could be better than making a trifle with farm-fresh fruit?
Guest blogger Gladys Clark sent me the note below, with her recipe and a picture of her beautiful creation. When I read her email and saw the picture, I was transported back to that nice vacation where I learned many English ways. Thanks, Gladys, for making my job a bit easier today! (but you didn't invite me over for leftovers....I'm guessing that there weren't any!)

Marcheta *transported via food

Gladys writes:

I have this recipe for Peach Trifle & have been waiting to find peaches. Yesterday I went to NorthSide Farmers Market, dodging the rain drops, I found the peaches!

 

Company arriving today I am sure they will enjoy & appreciate my efforts.

(I threw in a few blueberries I had to add a little color)

 

     Peach Trifle

 

6 peaches, peeled & sliced      

6 T sugar sprinkled over            

Put in frig. overnight

 

1 loaf pound cake

1 Instant vanilla pudding mix, prepared

1 carton cool whip  (for topping)

Layer sliced pound cake in bottom of trifle dish

Top with a layer of peaches

Cover peaches with a layer of pudding

Repeat with a second layer, beginning with the pound cake, continuing with peaches & pudding.

Refrigerate for several hours or overnight

WHEN READY TO SERVE

Spread with a layer of cool whip

Sprinkle chopped pecans on top (I used butter brickle chips)

 

The Bold and the Beautiful

Take a look at this guy. Does he seem remorseful?

 

I don't think so, either.

 

But he should be. Yeah, I know, coons gotta eat, too, and who can resist tasty fruit ripe for the pickin'? And I don't begrudge the wildlife that call this place "home" fruit that has fallen on the ground. Too bad they don't know it, or if they do, they don't care. They see a peach, apple, or pear tree and think

 

*Y*I*P*P*I*E*... !!Fiesta!!

 

The bold ones climb right up in the trees and feast during the daytime. Sometimes, I wish that I were as bold when I want to go after something, so I do have to admire their spunk.

 

 

 

 

Many years raccoons have stripped a peach tree before we could get the first peach. This year, Jim put a temporary fence all around the tree that was ready, and it seemed to help keep the raccoons away.

 

But birds?

 

Now, that's a whole new story. What bugs me about birds is that they can't be satisfied to eat one peach...oh, no! The Method to Their Madness is to peck at one, then another, then another, ruining multiple peaches or apples  or whatever is ripe at the time when they could have had more than their fill if they would have stayed focused on one.

 

But what's a gal with an orchard to do? Where's Elmer Fudd when I need him?

 

 

Marcheta *oooh, them Wascaly Waccoons :(

Too Hot (and Humid!) to Cook

18 days of rain + 100% humidity (well, not quite, but if feels like it!) has most of us too drained to think about cooking. Today I was looking forward to fixing yellow squash, red beets, and other goodies from our garden, but I don't want to get stuck in the mud trying to pick them, so I turned to cold cuts for lunch.

In looking for something equally easy for supper before I head out to the store, I went to Noel's website, Apron Free Cooking. As I expected, Noel has posted an idea that is perfect; a cracker/veggie plate. What makes it special is her recipe for Pepperoni Cracker Spread. Plus, I love to munch on crunchy foods, and this meal seems like munchies-mania to me!

I am going to use Noel's idea and make the pepperoni spread. I have an apple crisp already made and can easily get fresh peaches from the orchard. With fresh brewed iced tea, I think that tonight's meal is all set! Thanks, Noel!!

Marcheta *munch-kin


 Noel writes:

There are some summer days when it’s just too hot to cook. There are some days when I’m just too tired to think about fixing a meal. Those are the days when I serve a veggie, cheese and cracker tray for supper.

Before you start to get concerned about nutritional values and balanced diets, consider that a variety of vegetables provides nearly the full spectrum of vitamins. Cheese is full of calcium and protein. That’s pretty close to balanced. At least for one night. I don’t recommend eating cheese and veggies for every single meal.


If you have a cheese spread to layer under the veggies on your crackers, your meal will be sitting pretty. Some added flavor never hurts, either. I like cream cheese based spreads, because they are easy to put on the cracker and don’t slide off. The cream cheese also helps keep the veggie toppings in place.

 

Pepperoni Cracker Spread

8 oz cream cheese
20 slices of pepperoni
10 green olives
½ tsp Italian spice mixture
Allow the cream cheese to soften to room temperature. With kitchen scissors or a sharp knife, chop the pepperoni slices into small bits. Slice the olives. Mix all ingredients together. Warm all ingredients for 30 seconds in microwave if they aren’t blending into the cream cheese well. Stir until combined.
Make it a meal:  Serve spread on top of crackers or toast. Top with sliced cucumbers or mushrooms.
Approximate Nutritional Value per serving: Servings per Recipe: 8, Calories: 110, Fat: 10g, Cholesterol: 36mg, Sodium: 208mg, Total Carbs: 1g, Protein: 3g.
Variations: chop up a green onion and add to the mixture. Replace the Italian Spice mix with Mrs. Dash for slightly different flavor. Use black olives instead of green for a more Mediterranean flavor.
This spread makes a great addition to your next appetizer table also. Of course, if you’re planning to serve this as the main appetizer, you’ll want to double the recipe. This is a popular spread and goes quickly.
If you’re planning a party, scoop individual servings of spread into paper “nut cups” and place on a saucer with crackers at each guest’s place. This specialized treatment makes guests feel extra appreciated. It also helps with portion control, in case you have one of those guests who likes to park in front of an appetizer and eat the entire amount.

Another way to use this spread is as the basis for a cold sandwich. Instead of using mayonnaise or mustard on your bun, place a layer of this spread under your ham and cheese. My husband has been known to eat a Dagwood sized sandwich when we fix cold cuts with the pepperoni spread!

Store the spread in the refrigerator for up to one week. Freezes well for up to one month. Thaw in refrigerator before using.

Noel Lizotte is breaking free of corporate stress with convenience cooking! This recipe is similar to ones printed in her cookbook Apron Free Cooking which is available on the website www.apronfreecooking.com.

40 Days and 40 Nights....

At least, that is the way that it feels around here. Another torrential storm hit last night. Unlike the other storms that blew through, this one was too winded out to move very fast. This meant that it hung over us for what seemed like forever, pitching out a lightening strike or two once in a while just to remind us who is boss.

I had planned to spend the morning getting apples ready for today's farmer's market. Instead, I spent it in town taking pictures and talking to people for the Galion Inquirer. By the time I arrived on different scenes, danger had passed but there was still plenty of high water and interesting things to observe and take pictures of. For instance, water was bubbling out of manholes, reminding us that there is an underground water system as well as the visible creeks and rivers.

The market does not start until 4 p.m., so I still have plenty of time to prepare for it. I am hoping that the new onslaught of rain predicted will hold off until after the market. Market growers have been working hard, and the public is more than ready to be eating fresh and local.

Marcheta *fingers crossed

Easy Apple Crisp

 
It may seem early in the season to most people for apples to be ready to harvest because we think of apples as an autumn crop. Here in Ohio, we have two early varieties that ripen in July: Lodi and Yellow Transparent.
 
 
This year we have a good crop of both Lodi and Yellow Transparent. I have to hustle fast to get them used up and sold because these apples ripen fast and are not keepers. The best uses are for applesauce, pies, and crisps. Both are very tart. If you like extremely tart apples, these will definitely pack a punch in a salad or eaten raw!
 
 
Here is the recipe that I am going to use to make a crisp today with a few exceptions. I found it at Island Hearth and Handicrafts.  The only thing that I will do differently is to simply mix the topping ingredients together in a bowl and cut in the butter with a knife. Oh, and I also add a teaspoon or so of cinnamon in the topping mix. :)

If you have apple pie spice in your cupboard and that is what you like better, then substitute it. This is the glory of making crisps, we can customize them to fit our tastes.
 
 
Easy Apple Crisp
 
Fruit layer:
3 - 4 pounds of fresh apples, peeled and sliced, tossed with a blend of 1 - 2 teaspoon of cinnamon and  1/2 to 1 cup of sugar (depending on tartness of apple and how sweet you like your dessert to be).
 
 
Topping:
 
1 c. rolled oats
1 c. flour (can use whole wheat pastry if you like)
1 c. brown sugar
1 tsp. kosher salt OR 1/2 teaspoon table salt
 
Pulse the ingredients in a food processor until combined.
Next add
1/2 c. butter that is chilled and cut into small pieces.
Pulse until butter is cut into flour/oat mixture
 
Grease a 9 x 12 baking dish. Layer apples into dish and cover with topping.
Bake at 350 degrees for 45 minutes - one hour, until apples are soft in the middle and bubbling at the edges.


A side benefit to making this crisp is the wonderful aroma that will fill your home :)

Marcheta * putting on baker's hat