LOCAL PAGES

CRANBERRY-JALAPEÑO CREAM CHEESE DIP

MARLENE FRANKLIN, HANCOCK-WOOD ELECTRIC COOPERATIVE MEMBER

Prep: 15 minutes | Servings: 12 12 ounces fresh cranberries 4 or 5 green onions, chopped 1/4 cup chopped fresh cilantro 1 jalapeño pepper, seeded and finely diced 1 cup sugar (more or less to taste) 1/2 teaspoon cumin 2 tablespoons fresh lemon juice (from about 1 large lemon) 1/8 teaspoon salt 2 (8 ounces each) packages cream cheese, light or regular, softened Crackers, for serving

Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeño, sugar, cumin, lemon juice, and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl and refrigerate for 4 hours (or up to overnight). When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeño mixture, spreading evenly over the top of the cream cheese. Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Per serving: 255 calories, 16 grams fat (10 grams saturated fat), 50 milligrams cholesterol, 167 milligrams sodium, 25 grams total carbohydrates, 1.5 grams fiber, 3.5 grams protein.

Runner-up

OAT DINNER ROLLS

DEBBIE ATCHLEY, PAULDING PUTNAM ELECTRIC COOPERATIVE MEMBER

Prep: 40 minutes | Rest: 1½ hours | Cook: 25 minutes | Servings: 24 21/3 cups water (divided) 1 cup quick oats 2/3 cup brown sugar 3 tablespoons butter 1½ teaspoons salt 2 quarter-ounce packages of yeast (not fast-acting) 5 to 5¾ cups flour (divided) Bring 2 cups water to a boil in a saucepan. Add oats and cook uncovered for 1 minute. Stir in brown sugar, butter, salt, and the remaining 1/3 cup water. Transfer to large mixing bowl. When the temperature of the mixture reaches about 110–115 F, add the yeast and mix well. Add 3 cups of the flour and mix well. Add 2 to 2¾ more cups of flour and knead well till a smooth dough is achieved. Place in a greased bowl, cover with a clean towel, and place in a warm location to rest for 1 hour. Meanwhile, grease 2 baking sheets and preheat oven to 350 F. When the hour is up, punch the dough down, divide and shape into 24 round rolls, and place them on greased baking sheets. Cover with clean cloths, place in a warm location, and let rise for 30 minutes. Bake 20 to 25 minutes till golden brown. Cool on racks.

Per serving: 152 calories, 2 grams fat (1 gram saturated fat), 4 milligrams cholesterol, 160 milligrams sodium, 29 grams total carbohydrates, 1.5 grams fiber, 4 grams protein.

Have you tried one of our recipes? Do you have a recipe to share with other Ohio co-op members? Visit the Member Interactive page on www. ohiocoopliving.com to find recipes submitted by our readers and to upload yours.

While you’re there, see an interview with the winner and check out a video of the winning recipe being prepared.

www.ohiocoopliving.com

Bad to the Bone

Full tang stainless steel blade with natural bone handle —now ONLY $79!

The very best hunting knives possess a perfect balance of form and function. They’re carefully constructed from fine materials, but also have that little something extra to connect the owner with nature. If you’re on the hunt for a knife that combines impeccable craftsmanship with a sense of wonder, the $79 Huntsman Blade is the trophy you’re looking for. The blade is full tang, meaning it doesn’t stop at the handle but extends to the length of the grip for the ultimate in strength. The blade is made from 420 surgical steel, famed for its sharpness and its resistance to corrosion. The handle is made from genuine natural bone, and features decorative wood spacers and a hand-carved motif of two overlapping feathers— a reminder for you to respect and connect with the natural world. This fusion of substance and style can garner a high price tag out in the marketplace. In fact, we found full tang, stainless steel blades with bone handles in excess of $2,000. Well, that won’t cut it around here. We have mastered the hunt for the best deal, and in turn pass the spoils on to our customers. But we don’t stop there. While supplies last, we’ll include a pair of $99 8x21 power compact binoculars and a genuine leather sheath FREE when you purchase the Huntsman Blade.

Your satisfaction is 100% guaranteed.

Feel the knife in your hands, wear it on your hip, inspect the impeccable craftsmanship. If you don’t feel like we cut you a fair deal, send it back within 30 days for a complete refund of the item price. Limited Reserves. A deal like this won’t last long. We have only 1120 Huntsman Blades for this ad only. Don’t let this beauty slip through your fingers. Call today!

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NEWS AND VIEWS

IT’S A MATTER OF (CO-OP!) PRINCIPLES

This is the second part of a series about what it means to be a cooperative serving you, our member-owners. If you missed the first one, you can read it on our website under the Co-op Info > Ohio Cooperative Living tab.

For me, this is a time of year for reflection, and topping my list of things I’m grateful for is our wonderful community. I know I speak for all NWEC employees when I say that we are thankful to be in such an incredible place. Darin Thorp We are fortunate to live in PRESIDENT/CEO the same place where we work, which makes our ties to this community that much stronger. You may recall that last month, my column touched on the first three cooperative principles. This month, I’d like to tell you about the remaining four principles, which are essential to the co-op business model and benefit all member-owners of the co-op.

Autonomy and Independence

The fourth principle, Autonomy and Independence, means that the co-op operates in an autonomous way that is solely directed and guided by its member-owners, reflecting the values and needs of our local community. This means the co-op is not being influenced by leaders or shareholders several states away. Instead, the co-op is led by the local member-owners it serves.

Education and Training

The fifth principle, Education and Training, focuses on enhancing the knowledge of co-op employees and board of trustee members, which enables them to contribute to the development of the co-op.

Our co-op makes a commitment not just to individual professional and personal growth for our employees and trustees, but to the future of the co-op and the high quality of service our memberowners expect and deserve. We also strive to inform our member-owners (that’s you!) and the public about the mission and operations of the co-op. In fact, that’s why you receive this magazine every month, so we can share the latest co-op news and updates, as well as energy efficiency and safety tips.

Cooperation Among Cooperatives

Cooperation Among Cooperatives is the sixth principle and fosters the way that co-ops work together to address bigger challenges. While this principle applies to all types of cooperatives, it is especially relevant in the energy industry. In our case, we put this principle into action after major storms and disasters that cause widespread power outages. When this happens, we call on nearby coops to come to our aid and assist with restoration efforts — and we extend the same help to them when they need us.

In addition, because we are part of the national electric co-op network, we can connect and collaborate with other electric co-ops to tackle industry-related challenges, like cybersecurity and an ever-changing energy landscape.

Concern for Community

The seventh principle, Concern for Community, is essential to who we are as cooperatives. We serve our community not only by being an essential service but by helping to power our local economy. Whether through economic development, volunteering, or donating to local causes, we invest in this community because it’s our home too.

I think you’ll find that most cooperatives bring good people together to make good things happen in the community. We hope you feel that way about us, your local electric co-op.

On behalf of everyone at NWEC, we’re thankful for your membership, and we hope you have a wonderful Thanksgiving.

Make sure to check out our rebates on ENERGY STAR appliances beforehand! We offer incentives on refrigerators, stand-alone freezers, air conditioning units, electric water heaters, and more. Call our office or visit www.nwec.com/rebates.

WAYS TO SAVE THIS HOLIDAY SEASON WAYS TO SAVE THIS HOLIDAY SEASON

For kids of all ages, the upcoming holiday season is the most exciting time of the year. But sometimes we miss the magic as we juggle shopping lists, gettogethers, meal preparation, and those last work projects before the year winds down. These kinds of tasks on our to-do lists can add stress – not joy – to the holiday season. North Western Electric has a suggestion that we’re hoping will make your holidays a little less stressful: As a NWEC member-owner, you have access to a Co-op Connections Card that offers money-saving perks that come in handy the entire year, but especially during the holidays. Before you do your holiday shopping, see what kinds of deals are waiting for you. You can save at both local and national businesses with the card. Visit www.connections.coop for more information on the card and where and how to use it. Who knows? You just might find the ingredients for your favorite holiday dish or find a great deal on a gift. If you’ve lost your Co-op Connections card or never received one, visit connections.coop or call our office – it’s free to get and easy to use.

Don't pay full price! Save 10% to 85% on most prescriptions at over 60,000 pharmacies. Just present your card to save an average of 46% at locations nationwide. Visit connections.coop to learn how you can also save on: • Dental • Vision • Hearing • Chiropractic • Lab testing • MRI & CT scans • Diabetic supplies

Share your colored pages with us:

MAIL: 04125 St Rt 576 Bryan, OH 43506 EMAIL: pearl@nwec.com SOCIAL MEDIA: facebook.com/North.Western.Electric This is part two of the Seven Cooperative Principles coloring series.

NEWS AND VIEWS

from North Western Electric and NW Ohio Propane! Our offices will be closed for Thanksgiving on Nov. 25 and Nov. 26 so that our employees may celebrate the holiday with their families.

WANT TO RUN FOR NWEC’S BOARD OF TRUSTEES?

DISTRICTS 3 AND 7 UP FOR ELECTION PETITIONS DUE JAN. 7

In 2022, member-owners will vote for candidates for District 3 (represented by Bridgewater, Madison and Superior townships) and District 7 (represented by Defiance, Delaware, Noble and Washington townships). All member-owners in these districts will receive a letter in their billing statements due in December explaining the nomination procedure. If you would like to be a nominee or want more information, please contact NWEC. Petitions are due Jan. 7, 2022.

Northwest Bridgewater Madison #1 #3 #3

WILLIAMS FULTON

#1 #3 #4 #4

Florence Superior Jefferson Brady

#1 #4 #4 #6 #6

St. Joseph Center Pulaski Springfield Ridgeville

Milford Farmer Washington Tiffin Adams

#2 #5 #7 #6 #6

DEFIANCE

#2

Hicksville #5

Mark #7

Delaware #7

Noble

HENRY

Carryall Crane #2 #5

PAULDING

#7

Defiance

CONTACT

1-800-647-6932 419-636-5051

04125 State Route 576 P.O. Box 391 Bryan, OH 43506

OFFICE HOURS

Monday–Friday 7 a.m.–4 p.m.

Pearl Rakes Samantha Kuhn Eric Herman

BOARD OF TRUSTEES

Andrew Farnham

CHAIRMAN

Ryan Wehri

VICE CHAIRMAN

Kim Shoup

SECRETARY

Chris Oberlin Mitch Headley Richard Polter Jordan Ruffer

TRUSTEES

Darin Thorp

PRESIDENT/CEO

Tiny, tasty, healthy

A Huron farmer’s pursuit of all things green, purple, white, fuchsia, orange, pink…

STORY AND PHOTOS BY JAMES PROFFITT

In his signature bib overalls and white shirt, Lee Jones slices open an heirloom tomato for customer Mara Ghafari. “Farmer Lee” also has copies of his book, The Chef’s Garden, available at the farm stand.

The specialty crops on Lee Jones’ 350-acre farm are myriad: beets, peppers, tomatoes, carrots, tomatillos, honey, potatoes, corn, beans, squash, edible flower blossoms — the list numbers into the hundreds.

All are grown sustainably and organically and up until the pandemic, were available only to professional chefs — in fact, that’s how Jones (known professionally as “Farmer Lee” or “Farmer Jones”) came up with the name for The Chef’s Garden (TCG).

The pandemic, however, completely changed his business model. “We made a lot of lemonade last year trying to swing for base hits,” Jones says. “We had to, because we were desperate to keep the farm going and, most importantly, keep our team safe, fed, and employed.”

Jones says he’s proud to have kept 136 families gainfully employed through the pandemic. His family already lost one farm in the 1980s after a devastating hailstorm finished off what the 1980s American farm crisis had already begun, and so he was determined to make it work.

He did it in ingenious fashion.

Chefs in 50 states and more than a dozen other countries have been familiar with his tiny edible flowers, microgreens, and uniquely colored and patterned heirloom vegetables for decades — and it was those culinary friends who helped save the farm.

“We shipped about 300 boxes out to chefs we work with who were at home with their families — and not cooking in restaurants — because everything was closed,” Jones says. “We mentioned we were starting home delivery and would love for them to share what they do with our vegetables on the internet. That helped us survive.”

Social media sharing by longtime chef customers sent waves of new virtual customers Jones’ way. Mara Ghafari is one of those new customers, sort of. The Detroit-area resident drove 120 miles to visit the farm stand recently, though she says she was already familiar with TCG through restaurateur friends. “I was excited driving all the way down,” she says. “And I was really happy to meet Farmer Lee.”

After perusing and sampling items cut by Jones’ ever-handy pocketknife — cantaloupe, watermelon, potatoes, tomatoes — Ghafari left with a basketful of super-fresh produce and a two-hour drive to think about what to do for dinner.

“I generally cook dishes dependent on what I find, whatever’s good — and I buy what the butcher or the gardener or the fish guy tells me,” she says, emphasizing that she tends to steer clear of the big chain grocery stores.

At a recent farm stand event, Jones signed copies of his new 640-page book, The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables — With Recipes, all the while tossing out his signature corny veggie jokes. A half-dozen times in an hour, customers bagging freshpicked corn freeze and stare as Jones bellows, “Be careful what you say around that corn!” They relax, guffawing, when he informs them, of course, that the corn has ears.

Speaking of Jones’ signature, his seven-day-a-week uniform consists of denim bib overalls, a crisp white shirt, and a red bow tie. In his closet: 18 of each. He wears the uniform everywhere — including to funerals, black tie events, church, business meetings, and in the presence of the likes of Martha Stewart and Julia Child, among others.

“It certainly makes it easy to know what I’m wearing in the morning,” he laughs.

Turkey is always on the menu just north of the border.

STORY AND PHOTOS BY MARGIE WUEBKER

Thanksgiving takes place nearly every day of the year at Cornwell’s Turkeyville, located approximately 45 miles north of the Ohio border near Marshall, Michigan.

The sprawling complex is home to a restaurant offering all-turkey entrées, as well as made-from-scratch sides and desserts. It also boasts a 5,000-square-foot Country Junction gift shop, an ice cream parlor, a professional dinner theater featuring talented actors and actresses from throughout the country, a 175-site campground complete with swimming pool, and an outdoor gazebo where musicians tune up their instruments on warm summer days. Special events take place nearly every weekend in keeping with a family philosophy — “People will come to where they have been invited and will return to where they have been made to feel welcome.” These range from flea markets and antique shows to a Renaissance festival and car shows. Cooking classes are offered during the winter months, with participants learning how to make pies, prepare freezer meals, make pastries, and create holiday cookies. The destination draws people by the thousands, but its origin springs from an auspicious gesture back in 1943. Founders Wayne and Marjorie Cornwell initially planned to raise cows on their country spread. However, illness struck the herd, and they eventually decided to pursue another interest after a neighbor gifted them with a flock of 12 turkeys. The venture proved successful as the Cornwells introduced a special feed plan that ensured better and richer-tasting birds. They set up a slaughtering operation on the farm to satisfy customer demands.

In the early 1960s, the Cornwells and fellow church members launched a county fair food booth offering turkey sandwiches that were made according to Marjorie’s tried-

and-true recipe with white and dark meat on plump buns and finished with butter and Miracle Whip salad dressing. Requests from folks who wanted turkey sandwiches yearround led Wayne to establish a small dining facility with several milk cans for stools and a couple of tables. The makeshift dining area quickly expanded, and a second dining room was added to accommodate crowds. “The sandwiches are still popular, but the real star is our turkey dinner with all the trimmings,” says Patti Cornwell, director of marketing and granddaughterin-law of the founders. “We also have the best turkey Reubens and burgers.” Turkeys are no longer raised or processed at the property, but there is a flock of resident turkeys that strut around the grounds, much to the delight of adults and children. The birds apparently enjoy classic rock ’n’ roll, as they showed up for a bike night and gobbled along with the music. “Turkeyville has grown, thanks to lots of good ideas from family members,” Cornwell says. “Sometimes I think we have too many good ideas.” Among those good ideas: the old-fashioned ice cream parlor, where homemade confections include regular ice cream flavors plus decidedly Turkeyville offerings like Turkey Trax and Jolted Turkey. This is also the place to purchase homemade fudge and caramel corn.

The restaurant’s signature turkey sandwich.

In 1968, the Cornwells introduced their dinner theater, complete with top-notch productions and bountiful buffet meals. With the current show, Dashing Through the Snow, playing through Dec. 18, plans are underway for the 2022 season, which will include The 39 Steps, Honky Tonk Angels, The Odd Couple, Church Basement Ladies, and Still Dreaming of a White Christmas.

COVID-19 ushered in a new idea with the kitchen turning out frozen dinners to prepare at home. Still on the planning board are a children’s theater and an outdoor farm adventure. Turkeyville, 18935 151/2 Mile Road, Marshall, Michigan. 269-781-4293 or www.turkeyville.com.

Turkeyville introduced dinner theater, complete with top-notch productions and a full buffet, to its menu in 1968.

FREESHIPPING(see details below)

Released to the Public

Bags of Vintage U.S. Coins Dating as Far Back as the 1800s!

LOW AS 65¢ PER COIN

Every collection begins with a single coin. One solitary piece of American history we receive as a gift, or find among our pocket change as a child. For many of us, that coin was one of America’s many vintage coins—retired designs that somehow stayed in circulation long enough to find their way into our hands. Finding one of these vintage U.S. coins is an incredible feeling. Now imagine a bag containing 100 of them!

“Banker’s Bags”

We understand the joy of taking a bag of coins, dumping them out on the table, gathering the kids and grandkids and setting to work sorting through all the dates, designs, mint marks and more. That’s why we’ve compiled these 100-coin “Banker’s Bags” of vintage U.S. coins. Every coin in these bags has a story to tell, from the Steel Cents struck in 1943 so the U.S. Mint could donate its copper to our troops during World War II, to the “Mercury” dime nicknamed for Liberty’s resemblance to the Roman god of finance. These bags give you 100 stories to explore for hours of family entertainment.

Secure Coins Dating As Far Back as the 1800s

Every bag is guaranteed to include at least one coin that dates back to the 1800s. That’s more than 120 years old!

Guaranteed in Every Bag

Each bag contains eight different “types” of vintage coins, all in “types” of vintage coins, all in Good to Very Good condition. Good to Very Good condition. You’re guaranteed to receive You’re guaranteed to receive at least one of each of the following (dates vary):  Indian Head Cent (1864–1909)  Lincoln Wheatback Cent (1910–1958)  Steel Lincoln Cent (1943)  Liberty Head Nickel (1883–1912)  Bu alo Nickel (1913–1938)  Je erson “War” Nickel (1942–1945)  Barber Dime (1892–1916) 90% Silver!  Mercury Dime (1916–1945)90% Silver!

Get More For Less

Other companies are selling 60-coin banker’s bags of vintage coins at prices ranging from $53.99 to $81.94. That’s up to $1.37 per coin! But with this special offer you’ll receive not 60, but 100 vintage U.S. coins for as low as 65 cents per coin. It’s just one more reason that GovMint.com is the best source for coins worldwide®.

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OHIO COOPERATIVE LIVING’S 2021Holiday gift guide

BY DAMAINE VONADA

“Home for the holidays” takes on a whole new meaning when you choose gifts created by Ohio artisans, crafters, and makers. You’re supporting small businesses throughout the state, and you’ll impress everyone on your list with items that are unique, innovative, and homegrown.

PHOTO BY HOLLY HILDRETH PHOTOGRAPHY/ COURTESY OF BREWHAUS DOG BONES

Brewhaus Dog Bones, Cincinnati

A nonprofit organization founded by Lisa Graham, Brewhaus Bakery provides vocational training and employment for young adults with disabilities. Its handcrafted, small-batch dog bones are a healthy treat with ingredients including protein-rich spent grains sourced from local microbreweries and fresh eggs delivered by a Brown County farm. 513-551-7144.

http://brewhausdogbones.com