Elk River Living Magazine | Volume 04 | Issue 10 | October 2022

Show Me

Here

The Elk’s Journal The Elk’s

The Elk Reflects

Remembering Leah Strickland, from the wonderful and sister schools who honored in their own special way.

Dreams meet plans.

TABLE OF CONTENTS

Elk Reflects: Tribute to Leah Strickland

The Healthy Elk

As I watch the gorgeous tassels on our ornamental grasses sway gently in the wind, I am reminded it is certainly the beginning of autumn. Lawn mowers can be heard in the distance, making one of their last trips around the yard before the cold weather arrives. It’s time to close out summer and be ready for the nip in the air, the smell of wood smoke, and pumpkin spice

Thiseverything.month

ERL features some of our talented Elk River locals and their array of delicious canned goods. Laura Boggess Shafer told us she knew nothing about canning at age 18 but with the help of her neighbors and a Kerr Canning book, she learned quickly. Fred Hays shared a wonderful recipe for canned squash that tastes like it just came out of the garden. This year he adjusted his recipes to use artificial sweetener rather than sugar for healthier products. Kathy Payne learned canning basics from her mom, but says she and her husband, Ted, can a lot of things now that her mom would never have attempted. Also, Sarah Mitchell stepped up her gardening skills this summer and grew her first crop of corn. Until this year she pretty much limited her canning to green beans and taco soup, but she had a successful yield of corn this summer and shared her recipe for freezer corn with us

I will tell you after writing this month’s feature, it gave me the urge to start canning again. Maybe not a full cellar, but I am thinking about trying Laura’s Kitchen Floor Pickles and Kathy’s Zesty Salsa. Laura shared that, in one of her facebook groups, she sees many people are learning to can, no matter what their age. Soaring food prices, limited store inventory, and the desire to have healthier products are encouraging more of us to join in. Share your favorite recipes with us--that’s how we all can learn!

Remember to check in with your neighbors. It’s the little things like helping them roll up a water hose to store in the garage or bagging raked leaves that means more than you realize. While you are at it, don’t forget to take them a jar of your favorite canned goods. You can’t put a price on homemade. Until next month, stay safe and know you are loved. Welcome Back!

Remember, there’s the Elk River.

Elk River Living is published monthly by CJT Publishing, LLC, Elkview, West Virginia 25071. All rights are reserved. All contents are copyrighted by CJT Publishing, LLC; reproduction in whole or part without written permission from CJT Publishing, LLC is epxressly forbidden and punishable by law.

Elk River Living is not responsible for unsolicited materials. All opinions expressed within Elk River Living belong to the feature’s author and are not necessarily the opinions of the publishers of CJT Publishing, LLC employees.

Elk River Living and CJT Publishing, LLC reserve the right to refuse any idea, material or subject

Throughoutmatter.this issue, trademarked names are used. Rather than denoting a trademark symbol in every occurrence of a trademarked name, Elk River Living uses the names in an editorial fashion, with no infringement. All trademarked names are still fully protected, and anyone who uses them without permission will be prosecuted.

On the cover:

Laura Boggess Shafer of Gabe Road in Clendenin shared her photo of this year's delicious canned goods.

This magazine depends on our advertising partners! Production, printing and mailing costs are offset by the participation of our valued local businesses. It is how we provide this service at no charge to you. Please take the time to review our Sponsors Page, and if you are in need of a product or service they provide, we ask that you give them a shot at earning your business. And let them know you saw their ad in Elk River Living!

Our guest photographers who care about our communities and help make this magazine possible: Aubrie Abbott, Scott Abbott, J. Craig Allison, Tim Cunningham, Alycen Swor, Joe Hoover

J. Craig Allison Ken Tawney Tawney Charleston, WV

Aubrie Abbott

Tim Cunningham

Scott

Joe Hoover

OUR LOCAL BUSINESSES’s

ADVANTAGE VALLEY 1045304.352.1165BridgeRd., advantagevalley.comCharleston

AFFILIATED FINANCIAL GROUP 4508304.935.2230Pennsylvania Ave., Charleston

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ARMSTRONG LAW, PLLC 624dan@wvlegalhelp.com304.300.9663ElkSt.,Gassaway

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BIG CHIMNEY BAPTIST CHURCH 4626 Elk Shore Dr., Charleston Pastor Gary Walker

BILL’S USED CARS Rt304.548.4727119ElkRiver Road

BLUE CREEK HEATING & COOLING contact304.965.9148BillRoss or Roy Crist

BOWEN DENTAL Chas: 304.342.0146 Clay: contact304.587.7495StacyorGary Bowen II

BOXDROP MATTRESS & FURNITURE OUTLET 2777304.590.6094Pennsylvania Avenue, Charleston (Mink Shoals Exit 1)

CANTRELL’S FLORIST 7484304.548.7700ElkRiver Rd, Clendenin

CENTRAL WV AGING SERVICES Local304.965.9081Charleston Office

CLENDENIN BREWING CO. 2 Main Street, Clendenin Beer Bingo Thursday at 6 PM

CLENDENIN PHARMACY

Bill304.548.5451OreandLinsay Matuszkiewicz

CREDE TRACTOR contact304.965.1666William Crede

DEAN JEFFRIES, STATE FARM 85304.965.7024CredesLanding, Elkview

DOOR DECOR & MOORE 4952304.965.2447ElkRiver Rd.,Elkview

DR. JOHN RICHARDS 4710304.935.2513Chimney Dr., Ste. H, Charleston

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ELK FAMILY DENTISTRY contact304.965.6661Joey Adkins, DDS

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ELK RIVER AUTOMOTIVE contact304.965.7501Gary W. Pauley II

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ELK VALLEY PET CREMATORIUM Inside304.965.0148ElkHills Memorial Park 4705 Pennsylvania Ave., Charleston

ELK VALLEY PHYSICAL THERAPY contact304.965.7979Andi Geary, MPT

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HARDINGS FAMILY RESTAURANT 2772304.344.5044Pennsylvania Ave., Charleston

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IDEAL PROTEIN

Charleston304.344.9077Family Chiropractic 308 Patrick St. Plaza, Charleston

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MITCH’S 24 HR TOWING contact304.965.6646Mitch Young

MOMMA PAYNE’S DINER 14304.543.9930MainSt,Clendenin

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PADDLERS BAR & GRILL 12681.230.2061Maywood Ave., W., Clendenin

PATRIOT PRESSURE WASHING 304.840.4833 Larry McCoy Commercial & Residential

POCA VALLEY BANK 304.965.7730 | pocavalleybank.com1.844.782.2651

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TUDOR’S BISCUIT WORLD 1083304.965.7769MainStreet, Elkview

WALKER CREEK FARMS & CABINS 230304.286.5200NeboWalker Road, Nebo

WALLY'S SUPERIOR PARTS & SERVICE 5100304.935.2287ElkRiver Rd., N., Elkview

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OCTOBER LIBRARY EVENTS

DATE TIME

Oct 4 All Day

Oct 6 10:30 AM

Oct 6 11 AM

Oct 8 1 PM – 2:30 PM

Oct 11 5:30 PM

Oct 13 1 PM

Oct 20 10:30 AM

Oct 20 11 AM

Oct 25 5:30 PM – 7 PM

Family Craft of the Pumpkin Painting

BRANCH

Oct 4 6 pm

Oct 5 10:30 am

Oct 5 11 am

Oct 6 5:30 pm

Oct 10 3 pm - 4:30 pm

Oct 11 6 pm

Oct 12 10:30 am

Oct 12 11 am

Oct 18 2 pm

Oct 18 6 pm

Oct 19 2 pm

Oct 24 3 pm - 4:30 pm

Oct 26 10:30 am

Oct 26 11 am

Oct 27 6 pm

CLENDENINs.org

18-36 Months & Pre-K 3-5

Toddlers: 18-36 Months & Pre-K 3-5

Children & Tweens

Teens & Tweens 10 - 12 Years

Adults & Seniors

Babies 0-18 Months

Babies 0-18 Months

Family, All Ages

DATE TIME AGE VALLEY BRANCH

Clendenin Branch Hours Phone: (304)548–6370

Mon. CLOSED Tues. 10 a.m. - 8 p.m.

Wed. Noon - 6 p.m.

Thurs. 10 a.m. - 8 p.m.

Fri. CLOSED

Sat. 10 a.m. - 3 p.m.

Sun. CLOSED

Elk Valley Branch Hours Phone: (304)965–3636

Mon. 10 a.m. - 8 p.m.

Tues. 10 a.m. - 8 p.m.

Wed. 10 a.m. - 8 p.m.

Thurs. 10 a.m. - 8 p.m.

Fri. 10 a.m. - 5 p.m.

Sat. 10 a.m. - 5 p.m.

Sun. CLOSED

HUMANITIES CORNERTHE

October 4 | 4 PM - 5 PM

What Can I Do With This Major?

Undecided and General Humanities Edition

Choosing your major is half the battle. The other half of the battle is utilizing the skills you’ve gained in college in a career you enjoy! We invite you to join Danica Ryan, our Career Development Specialist for Liberal Arts and Humanities students as she guides you through the various resources we have at Career Services for 1 – choosing your major and/ or 2 - choosing a career that compliments your major. Bonus: You’ll leave this presentation with tools to help you make a solid career plan. Live Stream is available or you can attend at the Downtown Library, 136 Classroom, on WVU Campus. http://humanitiescenter.wvu.edu

October 10 | 7:30 PM

West Virginia’s Poetic Heart

WVU Libraries, West Virginia Regional History Center and WVU Humanities Center honor Maggie Anderson and Marc Harshman through “West Virginia’s Poetic Heart” West Virginia University Libraries, the West Virginia and Regional History Center and the West Virginia University Humanities Center continue the “West Virginia’s Poetic Heart” celebration on October 10 at 7:30 p.m. in the Downtown Libraries’ Milano Reading Room. The program brings together West Virginia Poet Laureate Marc Harshman and the noted Appalachian poet Maggie Anderson.

October 20 | 7:30 PM

From WV to NY: Hip-Hop Geography

Join The WVU Humanities Center for a discussion around Hip Hop, Black culture, and place with West Virginia natives Steven Dunn (novelist and Whiting Award winner) and Deep Jackson (Hip Hop artist and Marshall alum) and moderator Prof. Amy M. Alvarez (New York native, poet, Hip Hop head, and WV resident). Dunn will read from his new book Travel with Nas and Jackson will perform. This event is part of the Humanities Center's Appalachian Writers, Artist, & Scholars of Color Series. Zoom using the QR Code or attend at the Blue Ballroom. Mountainlair, on WVU Campus.

For more information on programs and events, speakers series and campus read, visit humanitiescenter.wvu.edu

THE ELK’S COOKBOOK

BLUEBERRY ZUCCHINI BREAD WITH LEMON GLAZE

Thismonth The Elk’s Cookbook offers another sneak peek at one of the recipes in the new Class of 1971 Feed the Pack Cookbook. All proceeds from this fundraiser will go to a vocational scholarship for a recipient in the first graduating class at the new HHHS school location. If you would like to purchase a cookbook, send your name, address, phone number, and how many cookbooks you want to Debbie Kennedy Abel, P. O. Box 431, Pursglove, WV 26546. They are an excellent gift for just $19.71 each. Here is Patti Robinson’s Blueberry Zucchini Bread with Lemon Glaze, just in time for all of the end of season zucchini you have on hand.

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Lemon Glaze

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Preheat Oven to 350 degrees • Prep: 15 min • Bake: 50 min Coat two large loaf pans or four mini loaf pans with the magic cake pan release recipe or lightly grease with shortening/oil.

Blueberry Zucchini Bread

Step 1: In a large bowl, beat together eggs, oil, vanilla, and sugar.

Step 2: Fold in the shredded zucchini. Beat in the flour, salt, baking soda, and baking powder. Gently fold in blueberries.

Step 3: Pour into prepared pans and bake for 50 minutes or until a toothpick comes out clean. Cool for 20 minutes and transfer to wire racks to cool completely.

Lemon Glaze

Step 1: Whisk together powdered sugar, lemon juice, and heavy cream.

Step 2: Drizzle on top of cooled bread.

Mike Haynes, Manager | Cathy Wild, Assistant

HARVESTING THE FRUITS OF YOUR LABOR

The art of canning seems to come and go, but I do think people are canning more than ever now.

– Laura Boggess Shafer "

This month ERL is featuring “Show Me Your Harvest” as we share some of our Elk River locals' delicious canned goods.

Meet Laura & Frank Shafer

Our friend, Laura Boggess Shafer of Clendenin (Gabe Road), does an amazing job of canning. She said, ‘Our cellar was already here when we moved here in 1983. I had never canned before. My husband, Frank, said we could garden and I could can. I was 18 years old and I didn’t know anything about gardening.”

She remembers Frank buying her a Kerr canning book and directing her to neighbors on each side of them for canning advice. She said, “Marilyn Rose was in her 50’s at that time and Darlene Light was in her 70’s. Darlene was Cindy Gibson's grandmother and has since passed away and our son, Lacon, his wife Shannon, and their two sons, Wade and Marshall, live in her house now. I wished I had written down a few of Darlene’s recipes.”

It’s funny now that I am older and experienced, I’m the one who people call for canning recipes and the signs,“ said Laura. By signs she means the signs of the almanac. “Some people plant by signs, castor animals, and wean babies by the almanac signs. We pickle by the signs. You do not pickle when the signs are in the bowels or the feet. The old tale is if you pickle in the bowels it will be fowl. If you pickle in the feet it will stink. The almanac signs are also on the Poca Valley Bank calendar each year.

Laura said she recently talked to her mom about canning being a lost skill today. When her mom

was younger, her job was to wash jars. Her older sister and their mom did the actual canning so she never really learned. “When I was little, grandpa called me his pickle taster,” said Laura. “He would set me up on the counter and have me taste the vinegar mixture for beets and pickles. I was around 8 or 9 years old. Grandma died when I was 12 so they quit canning.”

“The art of canning seems to come and go, but I do think people are canning more than ever now,” Laura added. She is in a Water Bath Only Canning group on Facebook and she is amazed at how many older people are learning to can. “There are 60- and 70-year olds just learning to can in this Facebook group. Maybe people my mom's age didn’t learn or want to learn when they were younger, but they are learning now. I do think it’s coming back out of concern and necessity.”

Laura said their cellar is over 80 years old. “We have lived here for 39 years this December, and Frank’s uncle lived here 47 years before us. “I’m not sure exactly when it was built, but it was built well!,” she said. It was remodeled approximately 7-8 years ago. Their son worked for a company where they removed wire racks.

“They gave them to him to junk at first but when the wooden shelves in our cellar started to rot, Lacon and a friend, Steven, repurposed them for

us. Frank, our daughter, Miranda Shafer King, and I moved all the jars and they took out all of the old wood and replaced it with the metal shelving. The racks have plastic coating on them and each section holds 54 quarts.”

Both of Frank and Laura’s children garden and can. Lacon is an electrician and does HVAC work and his wife, Shannon, is an RN. They help Laura can and Shannon is learning to can as well. Miranda, her husband, John, and their son, Kennedy, live in Gandeeville where she works for the WV Department of Agriculture. She and her husband farm and have over 200 head of cattle and he runs King Cattle Company. Laura added, “We butcher a cow and two hogs every year. We then can sausage, render lard, and make souse. It’s a family tradition to butcher right after Christmas. We also can deer, chicken, and chicken broth.”

This year Laura recruited two of her young grandsons, Wade and Marshall, to help string green beans. She said even though Marshall ate a lot of the ones he strung that day, they still managed to can ten quarts. Lacon pulled carrots and they canned five pints in addition to picking two buckets of Thepeppers.firstweek

in August, Laura and Miranda also canned 10 quarts of spaghetti sauce. “It smelled so good outside as it was cooking” said Laura.”It just takes forever to cook down but it tastes amazing and it is worth the wait.’” The Shafer’s cellar is full of a variety of canned meats, vegetables, pickles, relishes, and jellies. Just to name a few: sauerkraut, pickled corn, pickled beets with pineapples, dill beans, peppers and wieners, tomatoes, apples, jellies and more. The gorgeous colors line her cellar walls and it reminded me of a quote. “Mother Nature has the best box of crayons”.

Laura said, “It gives you such a great feeling to look across the cellar and see the fruits of your labor, not to mention, to know that your family will have delicious food for the winter. I like making my own and not having to buy at the store. It tastes better.

I love working with Frank and the kids. I love to hear the “ping” when the jars seal. It’s fabulous to see it done and on the shelves. My least favorite is cleaning up.”

Hot Peppers & Franks

• 2 lbs. hot dog weiners, sliced into bite-sized pieces

• 3 cups sugar

• 1 t. salt

• 1 pt. apple cider vinegar

• 32 oz. bottle catsup

• 1 clove garlic

• 24-30 peppers, sliced (hot, mild or sweet)

Mix everything but the peppers and hot dogs. Once mixed, add peppers and boil for 10 minutes and then add in the hot dogs during the last 4 minutes. Put in jars and process in a boiling water bath for 10 minutes.

Pickled Beets & Pineapples

• 3 ½ quarts of baby beets

• 2 cups cubed pineapple (canned)

• 2 cups sugar

• 3 ½ cup apple cider vinegar

• 1 t. allspice

• ½ t. ginger

• 2-3 sticks of cinnamon

• 1 ½ C. water (pineapple juice may be used as part of the water)

Leave about 2 inches of the beet stem and all of the root on the beets. Wash and drain. Cook beets in boiling water until skins can be removed. Tie the spices in a cheesecloth bag and simmer with the sugar liquid until the liquid has a spicy/pickled flavor. Pack peets and pineapples into jars. Bring the vinegar solution to a boil and pour over the beets and pineapples. Process for 30 minutes in a boiling water bath.

Dill Beans

(Note: These are different from pickled beans. My husband loves these and he hates pickled beans.)

Pick green beans, clean and string, and leave whole. Cook until tender. Pack into pint jars.

Add to each pint:

• ½ t. red pepper

• 1 clove garlic

• 1 head of dill or 1 t. dill seed

Heat to boil and then pour over beans:

• 1 cups apple cider vinegar

• ½ C. salt

• 2 C. water

Put on lids and let sit until they seal. Makes approximately 5-6 pints.

Kitchen Floor Pickles

Shared with Laura Shafer by Tommy & Suzanne Miller

Using small to medium cucumbers, pack lightly in a gallon jar. Add:

• 2 T. salt

• 4 C. vinegar

• 2 T. alum

• 1 C. pickling spices

Fill the rest of the jar with water to cover and let sit. After 30 days: Pour off the brine liquid and rinse the jar and cucumbers with clear water. Slice cucumbers and alternate in the jar with 4 C. sugar. Shake until all sugar is dissolved.

These are ready to eat and will keep in the refrigerator until eaten (which won’t take long!!)

Meet Fred & Charlotte Hays

Frederick and Charlotte Hays of Elkview (Sand Run) have been busy this summer canning as well. Fred canned his first batch of squash for the season in early July. He said, “They used to say non-acid foods could only be done in the autoclave and with squash you would end up with mush. This is a simple recipe I use and the squash tastes just like it was fresh-picked when you open the jar. I will be able to have my fried squash during the winter. It turns out great.”

Fred said If you google canned squash recipes, you will find several. The one that he prefers uses some apple cider vinegar, just enough to give the squash a little acidity. First clean the squash and blanche in a boiling cider-water mix for five minutes. Scoop chunks into jars and use the mix to cover them. Place them in a boiling canner for twenty minutes. They also canned a few quarts of pickled beets which was all that they had planted. Fred said, “I

ordered bulk seed for this fall so it will grow a lot. I miss these when I don’t have them.” He makes them like his parents and grandparents did with extra cloves, allspice, nutmeg, cinnamon, and a little chopped onion in the mix. He adds cloves, tasting as he goes, until it is just right. He warns that a little goes a long way. You can google online for specific ratios of water to vinegar but Fred uses one-to one ratio. He added,”I used no sugar but I did use a sugar substitute so these will be really healthy.” If canning them, place them in a boiling water-canner for 20 minutes. Don’t forget: After using the beets out of the jar you can simply drop boiled eggs in the jar and the juice will pickle them

Ifalso.”you

like Chow Chow, Fred shared his recipe with us for his Chow Chow with extra turmeric. He said you can use other vegetables but as long as you use cabbage it is still considered Chow Chow.

Chow Chow

I follow a recipe but I quadruple it.

• A couple large heads of cabbage

• 10 peppers

• About a dozen jalapeño peppers

• 5 large onions

• 10 summer squash.

Chop all that up. I use a food processor. Put it in a large container and add 1 1/2 cups of non-ionized salt, kosher. Cover and put in the fridge for 24 hours.

Slowly drain the liquid from it as much as you can. Taste the raw veggies for salt. If too salty, let it set a few more hours and drain again.

Next add a gallon of white vinegar in a large pot. To this add: cinnamon (3 Tbsp), turmeric (6 Tbsp), pickling spice (6 Tbsp), mustard from a bottle (5 Tbsp), dry mustard seed (5 Tbsp), cloves (2 Tbsp), ginger (5 Tbsp), red pepper flakes (about half a bottle), allspice (3 Tbsp.), and 10 cups of sugar. (I use artificial sweetener rather than sugar for my health.)

Stir constantly over medium heat to dissolve the sugar; then add in your chopped veggies. Once they are cooking and pretty tender it is time to taste. This is the time to tweak if you want to alter the taste. If you are satisfied, pack it in sterilized jars and water bath 15 minutes for pints, 20 quarts, 40 half gallons.

Fred planted three crops of squash, a second crop of beets and another crop of Roma tomatoes. He is hoping to be gardening close to Christmas if the weather stays moderate. Also this year, Fred tried a new Lemon tomato which he said had a sweet, oldworld taste. Next year he plans to plant them again as well as Rutgers and Romas.

Fred and Charlotte peeled and cored 8 lbs. of apples which yielded 9 pints of thick spicy apple butter. Fred said, “Squirrels and deer have stolen most of the apples but they left me a little. Cloves, cinnamon, allspice, real vanilla: really wakes you up. The only thing missing is a slight smoke taste. My grandma made it in a fifty-gallon copper

cauldron hanging on a tripod over a wood fire, stirred all day with a wooden paddle.” He added, “The squirrels don’t seem to bother with our pears so maybe I will try making pear butter one year.”

Also another great harvest for the Hays this summer were trumpet mushrooms. Fred said, “The woods were absolutely full of them after all of the rain we had this summer.” He likes to just fry them up crispy. “I put a little catsup on mine and then they taste just like fried oysters.” For the trumpet mushrooms, Fred said to wash them really well, splitting them down the stalk to get rid of sand. You can then fry in olive oil or roll in flour and then fry. He said just simple and fresh is best.

Meet Kathy & Ted Payne

Kathy and Ted Payne of Clendenin shared two of their favorite Salsa recipes and their recipe for Pickled Corn on the Cob. The first salsa recipe has a 12-oz. can of tomato paste added at the end. For the Zesty Salsa recipe, the vinegar is reduced to 1/4 cup and you add only 3 oz. of tomato paste to thicken during the last minute of cooking. Kathy says she likes the Zesty Salsa the best and Ted prefers the first salsa recipe, but he also likes mixing them

Kathytogether.learned

canning basics from her mom. She said, “I helped her get everything ready to can when I was at home, but she canned everything herself. Ted and I have canned a lot of things that mom never attempted.” They have shelves of green beans, corn, kale, potatoes, tomatoes, apples, venison and smoked canned pork, apple butter, apple, blackberry and strawberry jellies.

Salsa

• 4 C. tomatoes

• 1 ½ t. salt

• 1 t. Fresh minced garlic

• 1 cup white vinegar

• 1 cup onions

• 4 T. sugar

• 1 t. Cilantro

• 1 ½ C sweet peppers

• 1 C sweet banana peppers

• ¾ hot banana peppers

• ⅓ C jalapeno peppers

• ¼ C habanero peppers

• 1 12-oz can tomato paste

Simmer all until onions, tomatoes, and peppers are tender. Add tomato paste stirring constantly until dissolved, being careful as it will stick.

Heat lids. Pour into jars and seal. Check 5-6 hours later to be sure they are sealed. Let set a couple of days before eating.

Zesty Salsa

Makes 4.5 pints

• 5 C. chopped tomatoes

• 2 ½ cups of chopped green bell peppers

• 2 ½ cups of onion

• 1 ¼ cup jalapeno peppers

• ¼ cup apple cider vinegar

• 3 cloves garlic

• 2 T. pickling canning salt

• 1 T. cilantro (optional)

• Half of a small can of tomato paste (3 ozs.)

Combine all ingredients over medium high heat and bring to a boil, stirring constantly. Reduce heat and boil gently, until slightly thickened, about 10 minutes. During the last minute add 3 oz. of tomato paste, stirring constantly, to thicken.

Fill jars and place in a hot water bath for 20 minutes Kathy also shared her pickled corn recipe which she leaves on the cob and cans in gallon jars. That’s the way my mom and her mom always made it so I am partial to this recipe.

Pickled Corn on the Cob

Shuck corn and remove silk. Boil corn for five minutes. Drain. Place ears of corn in a wide mouth gallon jar or a crock. You can break the corn into smaller pieces if desired or leave them whole.

Make a brine of 1 cup canning salt to 1 gallon of water. Mix well. Pour over the corn and cover. If you are using a crock you will need to weigh down the corn with a couple of saucers or a plate. Keep in a cool place until pickled. Remove an ear and eat…until you run out of corn!

Meet Sarah Mitchell

This summer Sarah Mitchell of Elkview tried her hand at growing corn. Until this year she had grown potatoes, green beans and strawberries. She posted a photo of her new Ball Complete Book of Home Preserving Guide on Facebook and said, “Things just got serious!” She froze 28 ½ quarts of corn and canned 24 quarts of green beans. She also canned a good supply of taco soup for the fall season. She said, “I have no clue how many potatoes I have but it’s definitely enough to last me until next year. It's been a lot of hard work but totally worth it. There’s just something about growing your own food.”

Frozen Silver King Corn (80 days to maturity)

Shuck corn and remove as much of the silk as possible. Bring water to a boil and boil ears for 3 minutes and then immediately dump into an ice bath to stop the cooking process. This process will need repeated depending on how many ears you have and how big of a pot you are

Onceusing.cooled,

remove ears from water and let air dry for a few minutes. This makes handling the ear easier. Remove kernels either with a knife or corn cutter. Place 3-4 cups in a quart size freezer bag. Remove as much air as possible from the bag, close and label. Place in the freezer immediately. Good for 10-12 months in the freezer.

Sarah also canned 13 pints of grape jelly for the first time this summer. “I’m really very pleased with how it turned out,” she said. “I am truly thankful for this bounty. We had such a hot, wet summer and I can see some of the effects on the ears of corn. Not all were fully developed, but I’m happy and blessed that this crop grew and withstood the wind!” She said next year she plans to double her efforts with green beans and skip the strawberries.

Lions, Tigers, & Bears OH MY!!!

(OK, so maybe it should read Snakes, Bears, Dogs, Bobcats, Skunks, Weasels, Squirrels, Rabbits, And Pigs instead, but the first title really captures your attention)

By: John P. Casey, Chief of Ranger Operations, Allegheny Highlands Group Master Tracking Instructor, Mountain Tracker’s Association Fitness Enthusiast

Iamquite consumed with insects, reptiles (of all stripes and sizes), plants, and mammals. I find all of them fascinating; however, not all share my passion….I know because I see them running in terror every time I pick up a snake to show them… come back it really is harmless…promise…you can trust me…it isn’t eating me….never mind!

Working as a Ranger has the benefit of daily exposure to what most people have been programmed to fear. My Grandmother Shamblin for instance (aka Ginsu Granny) believed that the only good snake was one artfully chopped into ½ inch pieces. She was a surgeon with the garden hoe. My sainted mother (her daughter) would not even stick around long enough to prepare them for the transition from this life to snake heaven. I discovered this at age 10 when I brought a green grass snake in the house to show her. Do not know why she kept me after that…she did burn my biscuits for a short while.

I answer a lot of questions regarding the presence of rattlesnakes on the Elk River Trail; these answers are usually prefaced by “They are awesome beautiful aren’t they”? “And they are in great abundance and doing quite well thank you.” This usually does nothing to calm others….maybe I should use a different approach. However; they are there, and the truth is that we do not represent food to them. They have no reason on the planet to chase us or want to bite us. What we represent to them….because they sense us via an infrared component in the pits on their head

Stay on the trail, and you will find the happiness ye seek.

– John P. Casey

(think pit viper)….is an exceptionally large predator. Realistically, if you see them, they will attempt to get away, providing you give them an out. You can encourage them by prodding them with a long stick if you must, but they generally will move anyway. Just do not try to pick them up; that’s pretty much when people are bitten; most people do not know how to handle them correctly. The last time I checked, snakes only have one defensive move….stay away from the head. Copperheads are handled pretty much the same way; which is DON’T!! These guys are much harder to see, and they will attempt to lay as still as possible to prevent the “big ole giant infrared predator” from consuming them. Quite a lot of water snakes are killed by being mistaken for copperheads. There is an enormous difference once you compare them.

We only have two venomous snakes in the state; learn to identify them. If you want to watch them, move slowly, and do not crowd them. You may begin to appreciate the beauty of their design. By the way, it is against WV Law to kill either of them on state or public property. There is an exception granted to landowners.

Bears, dogs, bobcats, skunks, weasels, squirrels, rabbits, pigs….yes, I have encountered them…. chickens, horses, and even “killer goats”!! ) the latter will only try to eat your clothing and lick you to death). All of this can lead to adventure when on the trail; we just need to respect the protocol. Bears, bobcats, skunks, weasels, coyotes, squirrels, and rabbits are usually seen going in the opposite direction from you. All have potential to hurt you if you try to catch them. Dogs chase bicycles, people, and horses-- it is in their nature to bark and chase. I am acquainted with most of the canines on the trail. All that I have encountered

will stop chasing and barking when I stop; then they want me to pet them…it must be for the kibbles I carry for them, and not my charming personality. It works, though, and I highly recommend carrying some and getting to know them. I recognize that there are a few people who are fearful of dogs. I have found that moving slowly and speaking softly to them will do the trick. Do not try to strike them with anything because that is going to make a frightened animal more protective and possibly aggressive. I am not suggesting for an instant that you should not defend yourself, if necessary, it is just that I have found that most are just noisy and not aggressive and will respond to a soft voice. Horses share the trail and are frightened easily by… MOVING BICYCLES, dogs, and strangers: Just stop, pull to one side, and stand still, this keeps them from becoming spooked and throwing the rider. I carry a Kibble for horses too by the way.

Back to the pigs!!!! I have been seeing them along the trail from Duck to Frametown. They are domestic stock that have gotten loose. Mostly it is a large sow and about 10-12 piglets; cute but do not try to pick them up. Pigs can be aggressive, but they will move away from you providing you give them some room. I spoke to the owner several times to notify him; he may be leaning towards the barbecue solution. I volunteered to bring the hickory.

As a tracker, I have become quite used to the wilderness and the creatures that abide. I spend an extraordinary time outdoors, and I have never had an adverse encounter, providing I follow my own advice about animal and reptile behavior. And yes, I am prone to pick things up and examine them closely, but I do know HOW and WHAT I am handling.

Charles L. “Sonny” Matics, Owner Anthony R. “Tony” Matics, Licensed Dir. ELK RIVER ROAD NORTH CLENDENIN, WV

THE ELK’S JOURNAL

NEW BOOK FROM CRAIG HALLORAN

About the author: Craig Holloran was born and raised in Charleston, WV. He attended Charleston High and graduated from WVU’s School of Business in 1993. He is an Air Force Veteran/military police. Craig lives in Mink Shoals where he grew up. He started publishing in 2010, and has published over 70 fantasy novels, including several #1 Amazon bestsellers in Epic Fantasy, Coming of Age and Sword and Sorcery. He has books for readers. teens and up. You can learn more about Craig at www.craighalloran.com or on Amazon.com.

If you’ve been anxiously awaiting Craig Halloran’s new book, good news – it is here!. Smoke and Fire, Book 1, from The Supernatural Dragon Hunter Files, is available now on Amazon. This is a stand alone series that is associated with Halloran’s The Supernatural Bounty Hunter Files and The Henchmen Chronicles series.

Amazon Preview: No matter what the cost, Smoke, Sid, and a handful of new allies must unearth ancient powers long buried – or see the life they know come to an explosive end. Bounty hunter John Smoke gets more than he bargained for when the search for a small-time thug reveals a dragon man. Sidney Smoke – FBI agent turned bounty hunter, retired monster slayer, wife, and mother of two – has made the most of the simple life, but when her husband returns from a mission with his life hanging by a thread, her old instincts are Throughawakened.

inter-dimensional portals, winged dragon men invaders, dragons and shapeshifting monstrosities wielding otherworldly magical powers threaten the very existence of humanity. And it will take more than flesh and blood to stop them before they seal the world's fate. If you are a fan of The Dresden Files, The Blacklist, Supernatural, The X-Files, and all things wild and dragon crazy, then scroll up and grab this book now before the bad guys take it away!

Excerpt from "Smoke and Fire"

Great big hands reached down from above, locked onto

his shoulders, and jerked him off the ground like a child. In the next instant, he was being held over the man's head and tossed onto the hard, snowy ground. Smoke landed as catlike as he could, but the momentum was too much. "Oof!"

He looked up just as the man ripped off his ski mask. Small bumpy horns decorated his skull. His soulless eyes could turn water to ice. His teeth were as sharp as knives. The skin covering his humanoid skull was reptilian and leathery. He tore out of his jumpsuit, revealing a body corded in muscles and scales. Wings unfolded from behind his back. A long black tongue came out, and he let out a victorious hiss.

Smoke aimed both barrels at the monster of a man's broad chest and fired away. Blam! Blam! Blam! Bullets hit the beast like a rock wall. He roared like a lion. Smoke's clips emptied, so he started to reload. The monster jumped off the crates and landed on top of him. He ripped the guns out of Smoke's strong hands with little effort and started pummeling him with hard and heavy strikes. Bap! Bap! Bap! Bap! Bap!

Smoke fought back with all he had, but it didn't make a difference. His blood spilled onto the snow. His ribs cracked like icicles. The world he knew faded to black.

THE ELK REFLECTS

A TRIBUTE TO LEAH STRICKLAND

Elk River Living would like to say a special thank you to the wonderful friends, families, athletes, and sister schools who have helped lift up the family of Leah Strickland (Michael, Emily, Brett and Kristian) and the Elk River and Herbert Hoover community. Leah, your 14 years here on Earth made more of an impact than most of us achieve in a lifetime. Your bright and shining star burns vividly in the night sky, encouraging us all to be the best that we can be. #17

THE ELK’S STUDENTS

Welcome Kaityn Swor, a Senior at Elk Valley Christian School. She will be a new student contributor for EVCS for Elk River Living magazine. We are looking forward to having her as part of our ERL team!

SOCCER

EVCS has exciting news! This year they have a co-ed soccer team. Coaches are Tom and Travis Bartlett and Donnie Adkins. Their first game was against Lewisburg Baptist Academy and EVCS won 5-1. The roster includes: Avery Adams, Karleigh Bartlett, Ajay Bartlett, Kolton Bartlett, Wade Becker, Matthew Born, Jon Burgess, Mike Graham, Isaac Hensley, Evan Hines, Eli Hines, Alaina Moles, Levi Nicholas, Luke Nicholas, Derek Petry, Landon Smith, Zack Smith, Elaina Smith, and Corey Wilson.

VOLLEYBALL

The EVCS girls are spiking it again this season, with a winning record to date. The coach is Eddie Fisher and Abby Atkins is the assistant coach. Seniors are Kailin Legg, Kaitlyn Swor, Carlee Burdette, Kaylee Graham, and Leah Syner. The remaining roster includes Keeleigh Blankenship, Emily Edwards, Avery Evans, Paige Graham, Madee Jones, Greer Lipscomb, Baylie Locke, Kaylynn McClanahan, Addison Shinn, Maddy Swor, and Lila Woodard.

The golf team at EVCS finished third in their first tournament at Pipestem State Park. Coach Mike Wilson said, “We are a young team with only one senior, Evan Chapman, and two juniors, Emily Edwards and Kolton Bartlett. We have a half a dozen who are sophomores/ lower classmen including Jake Leadman, Levi Evans, Zack Keller, Andrew Bartlett, Matthew Ware and Nate Sout, so our future looks bright!”

CROSS COUNTRY

The EVCS Cross Country team had their first meet on Saturday, September 17 at Victory Baptist Academy. The roster of the EVCS Cross Country team includes Jon Burgess, Alaina Moles, Isaiah Sloan, and Cameron Knapp. Their coach is Jennifer Burdette. Alaina Moles took second in the girls division and John Burgess took third in the boys division. The boys team also took second place.

GOLF

HHHS GOLF

With their season concluding at the end of September, the team has already tied its win total from last year (104 wins) and looks to keep the momentum going as regionals approach on September 26th. The Huskies will have a familiar home feeling this year at Regionals as they will host the Region 3 Championship at Big Bend Golf Course. The West Virginia State High School Golf Tournament will be held at Wheeling's Oglebay Resort October 3-5, 2022. by Kaleb Lanier, HHHS Student Contributor

Coach Eddie Gray said, “After a banner year and State Championship in 2021 which was capped with a trip to The National Invitational at Pinehurst, the Herbert Hoover High School Golf Team looks to have a strong 2022 season” Senior returners Max Bowen, Sawyer Osbourn, Sam Phillips and Junior Noah Sergent provide a strong nucleus and lead the way for the Huskies. The team took part in the 2022 Callaway Jr. Tour High School Series Tournaments and finished in the Top 10 overall among all Schools (Single A, Double A and Triple A). The team also captured this year’s Raider Cup title.

Student photographer, Aubrie Abbott of Scott Abbott Photography, brings us photos from the Dawg Pound and The Marching Huskies.

THE HEALTHY ELK

Submitted by Andi Geary, MPT, Cert. MDT, ATC, owner of Elk Valley Physical Therapy. Andi has been the owner of EVPT since 2010. She is a 1996 honors graduate with a Bachelor’s degree in sports medicine from University of Charleston and she graduated from WVU with a Masters in Physical Therapy. She is a proud HHHS alumnus and is very active in Elk River athletics and youth programs.

be for you. Research has shown that PT leads to good outcomes for patients with arthritis including reduced pain, better mobility, and delaying or preventing surgery.

October is National Physical Therapy Month! We decided to pick a broad topic that affects many people in our community…arthritis. More than 3 million cases are diagnosed per year in the US. Contrary to popular belief, arthritis is not limited to the elderly. There are two types of arthritis, osteoarthritis and rheumatoid arthritis. Osteoarthritis is caused by mechanical wear and tear on the joints, whereas rheumatoid arthritis is an autoimmune disorder in which the body's own immune system attacks its

Physicaljoints.

therapy might not be the first treatment you think of for arthritis, but it probably should be. Many people with arthritis choose to use medication to manage their pain, stop activities that hurt, and wait for things to get bad enough to have a joint replacement. But this isn’t a great plan - all medications have side effects, even over-the-counter ones. Reducing activity leads to muscle atrophy and even stiffer joints. Joint replacement surgery usually has good outcomes, but it does come with its own set of risks and recovery. If that doesn’t sound like the plan you want to follow, physical therapy might

Physical therapists typically start with exercise as the base for arthritis treatment. Exercise helps to regain lost motion, decrease feelings of stiffness, and strengthen muscles surrounding the affected joints. These benefits are all somewhat obvious. What surprises many people is that exercise has been shown to be as effective as medication for pain relief in many types of arthritis, without the side Educationeffects.

is usually combined with exercise to help people understand their condition, what to expect, and how to manage it. As experts in human movement, physical therapists can also teach you ways to modify how you perform certain tasks or activities to reduce the strain on joints. In addition to modifying how you move, a PT can also suggest ways to modify the environment at work or home to reduce pain and improve function. This might include things like using a monitor stand to improve your posture at your desk, or buying precut vegetables to reduce your work in the kitchen. They may also suggest things like braces, orthotics, or other devices that can help maintain mobility and reduce pain. In addition to all of that, PT has also been proven to be a cost effective treatment. With so many techniques that are proven effective in helping people with arthritis, physical therapy is a recommended first line treatment for many types of arthritis. Now that you have a better understanding of what PT can do, hopefully you’ll think of Elk Valley Physical Therapy first when you think of arthritis too. Let us help you get back to things you enjoy!