The "Trick" to this "Treat"

Pretty good for a crab-apple tree, huh? Sprouting plastic Jack-o-Lanterns just like it's Halloween time, or something like that!

This is not an original idea; I saw one somewhere last fall and thought it was brilliant because the multiple Jacks are so large that they are easily seen from a distance, and when seen up close and personal, they're downright impressive! 

I was inspired to do this at our own home, so I set out for my local Goodwill where I found a good amount of plastic pumpkins (the kind that kids use for trick or treating) for 50 cents each, which makes this decorating idea even more awesome. I found even more at another Goodwill, which made enough to fill the tree as far up as we could reach with our tall orchard ladder.

When the sun shines at just the right angle, it lights up the lanterns with solar energy, which is really cool. Maybe this year I'll buy some small solar lights and place them in the pumpkins to see if they will glow at night or on dark days. 

Installment was easy, I simply used chenille stems wrapped around the handles, and then around the tree limbs. Simple and satisfying!

Marcheta *Shine on, Orange Lantern

How Corney Can it Get?

 

How appropriate is it that a sweet corn grower's last name is Corney? :) Read on to find out!

This year full-time country woman Denise Corney's brother, Terry, planted his usual acre of sweet corn. Despite the epic drought that we are experiencing this year, Corney Corn is thriving. So much so that Denise feels like she has corn growing out of her ears.

Several times this past week I've helped Denise with her corn stand. Our friends and owner of Galion's KFC on St. Rt. 598 north of Galion has graciously allowed Denise to set up shop in front of the restaurant. Denise also sets up at NorthSide Farmers' Market in Heise Park on Thursdays (4 -6:30 p.m.)

And, this is what is wonderful about living rural: not only do our friends allow us to sell produce in front of their business (on a busy highway, which really helps move product), but part of my payment from Denise was in sweet corn. One night I cooked and froze eight dozen ears after a hot day of selling. It sounds like a lot, and I guess it is, but it really did not take that long.

Here's how I did it. First I shucked the corn and put the naked ears in a large plastic storage tub. Next I got out my large stainless steel stock pot that has a colander basket that fits inside and put about 3 quarts of water in it and got it boiling. When this stock pot came with my set of cookware, I thought, Holy Smokes! Who eats this much spaghetti? It seemed like it would cook more than even the largest Italian family could devour in one meal, and I should know because my best friend comes from a super-sized Italian family. But, know what? I love this stock pot. Not only for steaming food like corn on the cob, but also because it serves as a water bath canner when I make jam. :)

I let a batch of corn steam for about 10 minutes. As soon as I took it out, I added another batch to steam while I cut the first batch from the cob. All I used was a sharp, thin-bladed knife. No fancy-dancy corn cutter is needed unless you really love kitchen gadgets that only accomplish one task. Then I say, go for it!

Because the smallest freezer bags I could find were quart sized, and that there is no way that the two of us could eat a quart of corn, I put enough corn for a meal in sandwich bags (about a pint). Then I put two bags in a freezer bag for the best protection.

As soon as each batch came out of the steamer, I put in another, which gave this process great momentum. All-in-all it took about 3 hours, from shucking to processing to cleaning up the kitchen.

Was it worth it? You betcha! Now I have our winter's worth of sweet corn in the freezer, just waiting to be put in tasty winter fare.

Writing this post today made me think of the song Jubilation T. Cornpone, from the play Li'l Abner. Why? Well, just take a gander at what was left of those 96 ears of corn! You can listen to the song here.



Marcheta *Jublilated

A Series of Fortunate Events

~ or~

How I Squeeze the Beejeesus out of a Single Lemon

Ahhh, those lemons! They are always available in markets and are inexpensive. Lemons can do much more than flavor water, a condiment for fish or used in salad dressings. Here are beneficial ways that I squeeze the life out of a lemon.

First I zest it, even if I don't need fresh zest because it easy to dry by putting it on a paper towel lined plate. To keep it clean, cover loosely with another towel. After a few days it should be dry. I like to use dried zest in "melt and pour" soaps. I love the baby buttermilk formula that I buy from Planktown Hardware and More.

Now I am ready to use the lemon.

Body Scrub

After zesting cut the lemon in half. We only need one half, so put the other half in the fridge. Juice the half that you kept out.  Put about half of the juice in a glass of water to sip while you work. Put the remaining juice in a small cup and mix a few tablespoons of granulated sugar until you get the consistency that you like. 

This makes a delightful sugar scrub. Since it has no added oils, it is perfect for use in the shower. Believe me, you will feel SO refreshed, and your skin will be so silky smooth you’ll wonder if you somehow grew new skin because lemons are a natural source of vitamin C, is a natural astringent, and is a natural exfoliant since the citric acid acts as a gentle "skin peel" that removes the top layer of dead skin cells. The natural qualities of sugar are glycolic acids which are used in many cosmetics. If your skin is sensitive or dry, dilute the lemon juice with water before adding the sugar.

The sugar scrub in itself is plenty wonderful, but wait! We aren’t nearly done with this lemon just yet.

Kitchen Cleaner

To clean the kitchen sink, turn the lemon half inside out after you’ve juiced it. Dampen the sink with water and sprinkle salt over the bottom. Then simply use the lemon half as a scrubber, going up the sides of the sink, too. Lemons have anti-bacterial qualities that make it a natural disinfectant, and the salt acts as a mild abrasive. *BONUS*…before rinsing the sink rub the salted lemon over your damp hands…Viola! You’ve just given your hands a lemon salt scrub treatment on top of cleaning the sink. Now rinse out the sink, dry your hands. Your sink and hands are now lemony-fresh.

And, There’s More!  What about your microwave oven? It wants to be clean, too. Take the same half lemon, salt and all, and place in a bowl of water. Place in the oven and microwave on high for about two minutes. Remove the steaming bowl with an oven mitt and wipe down the inside of the oven with a kitchen towel or paper towels. Isn’t this nice?

One Final Thing…this lemon has practically given its life for us: lemon water, lemon body scrub, cleaned kitchen sink and microwave oven. Let’s give it a proper burial, one that will keep on giving. Since I live in the country and have gardens, I cut what is left of the lemon up into large chunks (so that it will break down faster) and toss it in the compost.  

I do not have a garbage disposal, but I have heard that putting the lemon down the disposal last will help clean it and make it smell as nice as the rest of your kitchen.

I believe that these tips give specific meaning to the lyrics, Lemon Tree, Very Pretty because *W*O*W*! That’s a lot of uses for one half of a lemon, isn’t it? The added, extra bonus is that I feel so thrifty after I’ve had this date with one of my favorite scents. And, I still have the other half to repeat the process in a day or so. 

Marcheta *Sweet on Lemons (who says they’re sour?)  

The Morel of the Story

 

 

 

Simple is best!

Yes, I cut right to the chase and got to the heart of the moral of this post. Or, in this case, the morel.  Mushrooms, that is. J

This wonderful spring treat is a real trooper this year; growing despite the cold, wet weather.

One of the reasons that morels are so special is because they have a short growing season and are hard to find. For these beauties we have to take a hike in the woods. And since they resemble the dead leaves they grow from, finding them is no easy task.

Back in the day, in the late 50’s and early 60’s, I remember going mushroom hunting with my parents in the woods behind our rented farmhouse. We took brown paper grocery sacks and in no time could fill several bags.

Now days, not so much. Even though we always leave one or two to send their spores out for next year’s crop, we find less and less each year. Morel mushrooms have become an expensive delicacy, selling for $32.00 a pound at the local produce auction. How lucky I feel that are we are finding them this year!

Sure, you could use these mushrooms in many recipes, but the absolute BEST is to just enjoy them simply for what they are. Slice the shrooms down the middle length-wish because the stems are hollow and may house a bug or two. Small bugs may make homes in the deep honeycomb-like crevices of the mushroom cap, so it is a good thing to wash each one separately under running water. Then  give them a quick soak in a bowl of water, just to make sure the mushrooms are clean of any unwanted tenants.

Pat the mushrooms dry with clean kitchen or paper towels. Melt real butter in a sauté pan, when the butter begins to bubble, add the mushrooms. A bit of salt and pepper are all they need. Turn to cook the other side. This does not take very long. And there you have it, the most tasty, most delicious mushroom in the world, ready to plate and enjoy. Morel mushrooms, if you are lucky enough to find them, are a fleeting pleasure, which makes the experience all the more special.

 

Marcheta *a-hunting I will go!

PS Because morel mushrooms are a wild food, you need to know what you are looking for so that you do not pick poisonous imposters. This website has good information about morel mushrooms.  Here is an excerpt on safety.

Considerations

Wild morel mushrooms must be properly identified to be sure they're safe to eat. Mushrooms known as "false morels" resemble the real morels but their caps are round and they're poisonous. If you're not experienced, don't hunt for mushrooms without first obtaining some instruction. Mushroom-hunting clubs, mycological organizations, botanical schools and some community colleges offer mushroom-identification classes and guided forays that send an experienced expert with a group of novice mushroom hunters to teach identification techniques. Never eat morel mushrooms raw. Cooking eliminates substances that may make you sick. Edible morel mushrooms can cause allergic reactions, so if you’ve never had them before, eat a small amount and wait several hours before eating more. Use morels as you would any other mushroom, but remember their flavor is stronger and stands on its own better than other mushrooms such as the white button varieties.

Top of Form

 

 

 

Gateway to Healthy Meals...

 



 

I found this young fellow taking a break from
helping his parents at their family market stand
 at Bellville, Ohio Farmer's Market.

Farmers Market Season has begun! And what a blessing and joy they are.

 

Our area is a cluster of three small towns. Once Upon a Time, not so very long ago, we did not have farmers markets here. Farmers markets were more of a "city thing".

 

 

Well, all of that began to change about 10 years ago. A few markets have sprung up and failed, for various reasons. Now things have seemed to have leveled out, and all three towns have successful markets. It meant some shuffling around a bit to achieve this. For instance, Galion's NorthSide Farmers Market (which I helped to get started) has moved to Thursdays to not be in conflict with Crestline Famers Market, which is on Tuesdays. Bucyurs' Farmers Market will continue on Saturday mornings.

 

 

 



I feel that these markets contribute to the quality of life here in our rural part of the state. People who do not garden now have access to fresh, local food sources. It was here all along, but without the markets not available to the general public.



Local honey and maple syrup are natural sweeteners available at
farmers markets.

Jim and I are not vendors until July, when our fruit harvest begins with Lodi apples. But you can bet your sweet bippy** that I'll be perusing the markets for items that we do not grow or produce. :)

 

       **Yep. I am old enough to quote Laugh In.....!

 

Holistic Acres! What a fantastic name for a small
family farm. :)

What to look for now: rhubarb, asparagus, greens such as spinach and kale, fresh herbs, herb plants, bedding plants, veggie plants, fresh eggs, honey, pure Ohio maple syrup, local meat (beef, pork, chicken), baked goods, and handmade items such as soap.

 

Happy Fresh Food Shopping, everyone!

Marcheta * fresh!

 





Spring Cleaning Team Work

Spring is slow to arrive this year in our area. Many people are chomping at the bit for warm days and sunshine. Others are chomping at the bit, too, because this weather is the perfect for the work that they need to do.

Logging is a great example. Woodlots need to be managed and maintained, just like everything else. Old and/or diseased trees need to be removed to make room for new growth.  In early Spring there is a perfect window of time for this job. It needs to get done before the trees  leaf out and vegetation becomes thick, but mostly before Spring rains make the ground too muddy for horses or tractors to pull the logs out.

A few days ago my friend called to tell me that her brother had hired an Amish team to log the woods near her home. I always think that it is neat to witness farm work as it was done when Ohio first became a state. Because of our large Amish population, we do not have to go to a living history museum to observe and appreciate the old ways, we see it all year 'round in farms populated by Amish and Mennonites.

These pics tell the story, albeit a grainy one. I was pretty far away from the action, and I respect the fact that the men were working and did not want to invade their privacy. I stood in the open so that they could see that I was taking pictures, I would never take a picture of people without them knowing.

The man riding has three horses that are pulling a large log out of the woods, taking it to a loading station. The man walking has dropped of f his log and is leading two horses back into the woods to pick up another log to pull out. I was too far away to hear the horses clomping along, but could easily hear the buzz of chainsaws taking down trees.

Yes, Amish and Mennonite are not adverse to using modern tools, which is a misconception for people who don't live near them. They use what is best for the job. In this case, horses are perfect for bringing out the logs as they can maneuver around the woods much easier than a tractor.

Marcheta *also Spring cleaning...where's my team? :)