Harvest Begins

Unlike the past few years, this season most of our fruit trees are very full, giving us a fantastic harvest to share at God's Little Acre Farmers Market in Galion. The market is sponsored by the Presbyterian church and held on the property of First United Church of Christ, 248 Harding Way West. This is a really nice market, complete with a banjo picker for our enjoyment and usually a food truck.

Today kept me busy preparing for the market and testing out a couple of recipes. Here is what I'll have for the August 19, 2023 set up.

Red Pears 

We're not exactly sure what variety these red pears are because they were a part of the orchard when we bought the property. Judging by the shape, it is some sort of Bartlett. Every red Bartlett description that I have found states that they are a good keeper. These are not. They must be used just before fully ripe or within a couple of days of ripening. When they turn bright red and feel a bit soft, I don't think that you'll find a juicier pear anywhere. I have successfully canned them. Today I used some of the firmer ones and made a pear crisp using this apple crisp recipe from Sugar, Sunshine and Flowers.

This is the "pie plate" size listed in the recipe. It is the perfect size for just a few people. The recipe also can make a 9 x 13" pan.

Wealthy Apples

The Wealthy variaty is the first red apple of our season. It is a crisp apple with a tart flavor. This year ours are pretty small in size because we didn't have much rain when they were growing. I've decided to call them "snack sized" :)  They are also good cooked or in baked goods. Today I made an apple salad with them because, well...I didn't have to peel them. 

I used this recipe from Taste of Home. It is a good basic recipe, but I think adding grapes, pineapple, or cranberries would be even better. And I'll definitely use Miracle Whip for the dressing from not on. I didn't have a jar of it today and used mayo instead, which is Ok, but, in my opinion, not as tasty.

Stanley Plums

This purple plum is so yummy, I can't even begin to explain. This variety is often called "prune plum" because, when dried, they make delicious prunes (duh!)  Not only are they a tasty snack, they are perfect for making Plum Kuchen. This recipe from Taste of Home is a good one, but I like to add more plums than called for.

We are so lucky to live in an area where fresh food is abundant and we have local produce stands and farmer's markets. I hope that you are able to shop and enjoy this year's harvest at your favorite markets.

Marcheta *Plum happy

Regal Attire



All Dressed up With Somewhere to Go.
 I found this Monarch Butterfly fueling up
for its long flight to Mexico at Amann
Reservoir in Galion, Ohio.



My original plan for Ohio Country Journal was to record a country year, not only my experiences, but also to profile the lives of the amazing women who have chosen to make their own careers by working in the country. I feel that I did a pretty good job of giving readers a glimpse into the country life, whether it be by describing work, talents, or by sharing recipes, and was satisfied to stop posting.

However, my mind has changed (I am a woman after all *smiles*) because of requests to fire up the blog again. So here it is; a new post. I am starting the new season of blogging on a regal note by yammering about Monarch Butterflies.

Sure, they are pretty. Pretty amazing, that is. I became aware of just how amazing these beauties are when I worked with Cindy Eusey at Lowe-Volk Park Nature Center in Leesville, Ohio.


Since retiring from teaching, Cindy has joined the ranks of full-time country women and was known for a while as the Llama Lady. Ever the teacher, Cindy was also the environmental educator at the nature center, where one of the Monarch Butterflies that she tagged during a program for school children was discovered in Mexico.

Stay tuned to this blog to learn just why Monarch Butterflies are dear to Cindy's heart by reading her story about traveling to Monarch migration grounds in Mexico (teaser...she had to ride a mule for part of the journey!).

Marcheta *float like a butterfly...oops, that's Mohamed Ali's tag line (shhhh...don't tell that I borrowed it)

Must Have Been Some Magic....

The population of Galion grew considerably during our recent snowfalls. The new kids are a showy group who thrive in the out-of-doors while the rest of us seek comfort indoors.

I admire people who can turn a cloud into a sculpture. I love seeing their creativity when I am driving around town and country; like the snowflakes that make up their DNA, no two snowmen are the same, which turns an ordinary trip into town a mini adventure.

The one in this picture was made by my friend, Denise. I think that her little guy is the most creative I've seen. If I were a snowman contest judge, Denise would get the blue ribbon for sure!

One reason that I think snowmen bring such joy is that we know that they are fleeting....already the warming temps are causing the happy jolly souls to have severe meltdowns, but the smiles on once frozen faces usually hold on till the bitter end.

In a few days, the rain that is coming will transform our new citizenry into round blobs or messy puddles.

Here's a thought...when the snowmen evaporate and become clouds once more, who knows where they will be reincarnated? Maybe Denise's snowman will materialize in Canada, Switzerland, or even back here in Galion. That's the neat thing about flakes...they flit about freely and do their own things. Is there a lesson to be learned? :)

Marcheta *he'll be back someday

Opening Day at NorthSide Farmers' Market

Today is the opening day of NorthSide Farmers' Market. I was asked to help create this market in 2010 by my neighbors, Toni and Dale Norwood.

I chose to accept the challenge of starting a market (most farmers markets fail) because I felt that consumers in our area really want fresh, locally produced food. There are many small market growers in our area; and a farmers' market seemed like a perfect fit to connect growers with consumers.

I chose to ask Jan and Joe to host the market at their business, Galion's K.F.C. because they are community-minded business people. And, it didn't hurt that we are also long-time friends. :)

We named the market NorthSide Farmers' Market. I got busy designing the logo and registering the market with the ODA (Ohio Dept.of Agriculture). The Norwoods contacted vendors. Jan set up an advertising campaign. I ordered signs. By mid-season we had the market up and running.

NorthSide was a success from the beginning for several reasons. We could not ask for a better  location (on a St.Rt. just north of town near the Rt. 30 ramp); our hosts at KFC work to promote the market; area media (Galion Inquirer, GalionLive) gave it a lot of coverage; we have great vendors who are passionate about their products; and wonderful, loyal customers who shop the market every week and tell their friends about it.

Today we will have about 8 vendors. By peak season, we will have around 20 vendors. In some circles, these numbers may sound lame, but for a small town that is surrounded by farms and where many citizens have their own vegetable gardens, the success of NorthSide is impressive.

At least to us :)

Here's the thing. None of us really knew how to start a market. We simply wanted one. We did the research and with the help of ODA we dove right in. We dove in knowing that it might fail. But, hey, it may succeed. There was no way of knowing until we tried it.

Today's picture was taken last year by Dale Norwood (who is also an awesome photographer!). There may not be real pots of gold at the rainbow's ends, no one is going to get rich from setting up at the market, but this market is golden to us because it represents what can happen when a community works together to have things that it wants.

What would you like to see happen in your community? How can you help make it happen? Are you brave enough to fail?

Marcheta *home of the brave

Chick, Chick, Hooray!

This morning's snow was of the cake icing kind; it looked like it had just come from a fondant roller. The winter sun was slung low in the sky, casting long shadows and making sparkles that looked like a pixie had sprinkled her last bit of dust. Our bird feeder area was (and still is) bursting with activity, but I did not see much wildlife when I was out and about.The air was cold and damp...a warm spell is on its way for the weekend. And it is going to be a fantastic weekend here in the country!

Today begins the last leg of a winter break for me. No, I am not a teacher. Our operation is a small tree farm and landscaping business. We also have a small orchard and do snow removal. I have a freelance job of writing stories and taking pictures for our local paper, the Galion Inquirer. As such, since we are not tied down with taking care of animals, I am able to take big breaks when I need them. And after a busy Christmas season of selling trees and making wreaths and other greens, plus family parties and what-not, I claim the first week of January as my own.

This long weekend begins with a trip to Columbus later today to bring our five-years-old granddaughter to spend the weekend with us. I see snow angels in our immediate future.

Because we do not raise meat, we have to buy it. I prefer local sources, of course, and will be telling you about them as the year progresses. But I also cannot pass up a bargain. Today's special at our town's grocery store was chicken leg quarters for 58 cents a pound.

To my dismay, this meant one of those 10 lb. bags of frozen, which I don't consider to be the best meat. But, still, the price was right so I made a plan. I put the whole frozen clump of chicken legs and thighs in the electric roaster. The refrigerator had veggies on the verge of not being good, celery and parsley in particular were going limp and had slimy bits. Those were sorted and cleaned and put in the roaster along with carrots and a few sprigs of Rosemary from my indoor plant. I added lots of water and two spice combos from Penzeys Spices; Mural of Flavor and Bouquet Garni. The roaster is set on 275 to slow cook the meat and broth. Already it is filling this old house with a heavenly aroma.



When done, I'll have homemade chicken broth that is no-sodium and msg free, chicken meat for pot pies, sandwiches and casseroles, and bones for the barn cats to feast on. For $5.80, I'd say its a win/win deal for the immediate economy here on Nazor Rd. :)






Marcheta *granddaughter, check. food, check. fun, check!