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.





Showing posts with label gladys clark. Show all posts
Showing posts with label gladys clark. Show all posts

Sunday, December 29, 2013

Family Cookbooks



Several years back, my cousin's daughter, Alison, took on the task of creating a family cookbook.  With the help of her mother, Alita, the cookbook is much more than a house for family recipes, it is also a home filled with memories that are brought to recollection via pictures and copies of hand-written recipes.

Alison and Alita chose a cookbook publishing company for their book and asked me to design the cover and chapter dividers. Their creation was  originally planned for family members, but became so successful that eventually Stories and Standards has three print runs.

A cookbook like Alison's is a wonderful way to keep a family (especially those whose members are scattered across the country) close by preserving family lore. And this can be done on a smaller scale, too. For instance, another friend (and frequent guest blogger) Gladys also made cookbook that she presented to her grandson's bride. Gladys' version was her own hand-written copies of her tried-and-true recipes and family favorites. She bought a three-ring binder that had a clear pocket on the front for inserting a custom cover and put the recipe pages in clear sleeves. Again, I was asked to design the cover.

All of these women have inspired me to finally make a family cookbook so that I can get the idea out of my head and into print. I have no idea what the cover will look like, but I am sure that during working on the project, inspiration will shop up.

My cookbook idea is somewhere between the highly involved and simplistic versions. I am not sure how I will go about printing if I am successful. I am considering having a small run printed at Staples or Office Max, or printing the pages at home and filling three-ring binders with the printouts. 

Would your family appreciate a cookbook that features their recipes? If so, why not give the idea a try? They would make fantastic Christmas gifts, making next year's shopping much easier :)

Marcheta *let's go!
Posted by Picasa

Monday, August 26, 2013

Peach Dumplings ~ with a twist

 
 
 
 
Today Gladys is sharing a recipe for peach dumplings that she fixed recently. When I read the ingredients, my eyes and to re-adjust and look the list over again.
 
Why?
 
Because it calls for a  can of Mountain Dew.
 
Now, I've heard of Coca-Cola Cakes, Beer Bread, and other odd (to me) sounding recipes, but I never would have imagined pouring a can of pop over fruit dumplings.
 
Gladys says that this recipe is so good, and easy! I am seeing large peaches at produce stands and farmers markets these days, which I think are perfect for this recipe, so will give it a try. After all, I've known Gladys long enough that when she says a recipe tasty and easy, I believe her!
 
 
Marcheta *easy does it
 
  Peach Dumplings
 
2 lg.  whole peaches
2-8oz cans crescent rolls 
2 sticks butter
11/2 c. sugar
1 t. vanilla
cinnamon to taste
1  12oz. can Mountain Dew
 
      Peel & pit peaches. Cut peaches into 8 slices each.
      Roll each peach slice in a crescent roll.   
      Place in a 9x13 buttered baking dish
      Melt butter, add sugar & stir, add vanilla
      Stir & pour entire mixture over peaches.
      Pour Mountain Dew around edges of pan.
      Sprinkle with cinnamon
      Bake at 350 degrees or 40 min.
      Serve with ice cream & spoon sauces from pan over
        ice cream.
 
     

Friday, July 12, 2013

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)
 

Monday, May 13, 2013

Creamed Asparagus over Toast

100_4932.jpg
Picture by Ray Clark

I gave some of our asparagus to my friends Gladys and Ray. Gladys was waiting with a recipe all ready for their lunch; creamed asparagus over toast.

She emailed me a picture of her creation, but no instructions, so I had to go looking. I figured that Gladys made a white sauce and added steamed asparagus spears to it, but I wasn't sue, so I went looking.

I found this recipe at Food.com, which is how I imagined the recipe would read. If you want to make it and need specific instructions, you can find them here.

I am definitely going to make this recipe because it is a quick and easy lunch.

The only thing wrong with asparagus season, in my opinion, is that it is too darned short!

Marcheta *living the good life

Saturday, February 9, 2013

By George! She's Got It!

Once again Gladys Clark shares one of her delicious  "Tried and True" recipes.
 
 Although Gladys has retired from fixing special "fancy" food for guests at the Clark's bed and breakfast, she continues to cook special food for her family and friends.
 
I am lucky to be one of those friends! She shared this dish with Jim and me. :)
 
Gladys suggests this dessert for Valentine's Day, but it would also be nice for President's Day, It's Friday Day, or any other day that you want to make extra special!
 
 
 
Quick and Easy Pretty Dessert for Valentine's Day
 
 
submitted by Gladys Clark
 
 
 
 
1 lg. can crushed pineapple (drain)
1 can cherry pie filling
1 can Eagle Brand milk
1 lg. frozen 12oz. Cool Whip, thawed
1 cup miniature marshmallow
1 cup chopped nuts
To make a deeper pink add a drop of red food coloring
Mix all together & chill.
Makes a very large amount.
Good for a crowd.
 
 
Marcheta *umm, umm, umm, umm, *TASTY*