Salt Flavor for Everyday Life | September/October 2016 Southwest Ohio
FALL TR AVE L ISSUE
3 cabins, 1 trip back in time
Minster Oktoberfest: Beers, brats and brotherhood How to grow garlic (hint: it’s super easy)
2 | Salt | Southwest Ohio | September/October 2016
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Salt | Southwest Ohio | September/October 2016 | 3
40909374
Salt Flavor for Everyday Life www.thesaltmagazine.com Southwest Ohio September/October 2016
Publisher Editor Food Editor Layout Design
Pamela Stricker Lora Abernathy Andrea Chaffin Jayla Wallingford
pstricker@civitasmedia.com labernathy@civitasmedia.com achaffin@civitasmedia.com jwallingford@civitasmedia.com
Sales Clinton County (937) 382-2574
Elizabeth Mattingly emattingly@civitasmedia.com
Fayette County (740) 335-3611
Kathleen Bottorff kbottorff@civitasmedia.com
Greene County (937) 372-4444
Barb VandeVenter bvandeventer@civitasmedia.com
Highland County (937) 393-3456
Sharon Hughes shughes@civitasmedia.com
Madison County (740) 852-1616
Stephanie Spiess sspiess@civitasmedia.com
4 | Salt | Southwest Ohio | September/October 2016
Contact SALT: editor@thesaltmagazine.com 761 S. Nelson Ave. Wilmington, OH 45177 (937) 382-2574 SALT is published six times a year by Civitas Media, LLC and is available through the Wilmington News Journal, The (Hillsboro) Times-Gazette, the (Washington Court House) Record-Herald, the Xenia Daily Gazette, the Fairborn Daily Herald, The (London) Madison Press, The (West Union) People’s Defender, The (Georgetown) News Democrat and The Ripley Bee. All Rights Reserved. Reproduction of any material from this issue in whole or in part is prohibited. SALT is free to our subscribers and is also available at each of the newspaper offices. Please Buy Locally and Recycle. Follow us @thesaltmagazine
Salt Shakers We call this pair Mac and Blonde to memorialize our family’s Labs. — Ralph and Darlene Goetz of Lima
In each issue of Salt, we try to feature photos of creative salt and pepper shakers from our readers’ collections. Please submit photos and descriptions to editor@thesaltmagazine. com by Sept. 28, 2016 for consideration for printing in a future issue.
Hide & Shake Find the shaker in this issue and be entered to win a $10 grocery card. Visit our website, thesaltmagazine.com, and click on the Shaker Contest link at the top and enter your contact information. Your name, street number, street name, city and zip code are required. Only your name and city will be published. All entries must be received by Sept. 28, 2016. Only online entries will be accepted. In the June/July issue, the shaker was hidden in the photo on page 28. Congratulations to our most recent winner, Judy Grisham of Peebles. You could be our next winner!
On the Cover Visitors to the Cave Hill Cabins in Adams County can expect a refined and rustic retreat, according to owner Patty Carr. Photo courtesy of Cave Hill Cabins.
Front Porch
Profile
Front Porch Profile offers a personal glimpse into the lives of notable people in our communities
By Lora Abernathy
Eleanor Faye Harris
Harvest of Gold, Wilmington Inc. Executive Director What is the last picture you took? Vacation this summer will all my children, their spouses, 16 of my grands/great-grands all present. What a blessing!
Waffle cakes from the fair (now I make my own), kettle corn and homemade ice cream.
What’s the funniest thing a kid has ever said to you? Why do I always tell them Have you ever driven they have two ears and one across the country? mouth? My great answer is No, but in 1977, I so they can listen twice as traveled on a greyhound much as they talk. I don’t bus to LA because I think they get it. wanted to see all the beautiful country. Little did I What do you love most know all I saw was desert, so about your community? we flew back. The sharing spirit of so many, meeting the needs When it comes to food, of others, my church family, what is your favorite guilty and being a team player to pleasure? the entire community.
“Harvesting A Cure”
www.applecountryfarm.com
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To make reservations call Marcie at 937-750-1005 or e-mail applecountry@sbcglobal.net Season: Saturday, Sept. 10 – Sunday, Nov. 6, 2016 Hours: Fri. 5-8pm / Sat. 1-9pm / Sun. 1-6pm Flashlight Night - Saturday Nights * Bring your own flashlights * Call for weekday scheduling for 20+ Cost: Adults (Ages 13+) $9 Youth (Ages 4-12) $7 Age 3 & Under FREE
Salt | Southwest Ohio | September/October 2016 | 5
Corn Maze Apple Country Farm Market Ltd.
Salt CONTENTS
features
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8 12 18 20 24 30 42
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3 cabins, 1 trip back in time Reader Recipes A-maze-ing in their field: Corn maze at Apple Country Farm Market Beer, brats and brotherhood: Minster Oktoberfest Down on the farm: Bob Evans Farm Festival
12
Growing great garlic Out and About
columns
7
40
Publisher’s note
By Pamela Stricker
Planes, trains and antibacterial gel By Kay Frances
20 24
Changing someone’s life By Pamela Stricker
Publisher pstricker@civitasmedia.com
Courtney Rogers
Salt | Southwest Ohio | September/October 2016 | 7
“I cried because I had no shoes until I met a man who had no feet.” — Helen Keller I was aggravated at the amount of my time that was tied up in travel to attend a meeting at our company’s corporate office in North Carolina. Little did I know how much the impact of that meeting would have on my life. It didn’t take long to put my aggravation aside after spending only a brief amount of time with Courtney Rogers. It was the first time I had seen her since her accident that happened on a Saturday evening, March 26. You see, Courtney’s right arm was crushed when the ATV she was riding with friends took a turn too fast and flipped, pinning her underneath. The 31-year-old recalls the frantic scene: girlfriends screaming, EMTs shouting instructions. But in the midst of all that chaos, something miraculous was happening. “I don’t consider myself to be very religious. I don’t attend church regularly, but I am a believer. I believe God is the reason I am here,” she said. “As I lay there bleeding to death, aware of the mayhem around me, I heard a voice that said, ‘Be still, be still.’ ” That brought a great sense of calm to her. The amputation was done the next day in order to save her life. She also ended up with 11 staples in her head. She lost a lot of blood, but no transfusion was necessary. Initially, the EMTs did not think they could save her life. Amazingly, Courtney was released from the hospital on March 30 — only four days later! She credits the great outpouring of love and support for her continued recovery. Friends organized meals. Flowers were continually getting delivered to her door. “I have the best family and friends,” she said. “I have a passion for cooking and thought I would not be able to ever prepare a meal again. My boyfriend, Jason, and I have some of our best talks during that time,” she said. She recalls one really bad day when Jason had to return to work. She spent a lot of that day in tears. But after that day, she determined she was not going to go back into that funk. She decided being thankful for what she has is more important than focusing on what she no longer has. “I don’t know why, but I remember when I used to ask why,” she said. “Mom and Dad
would often answer, ‘Just because.’ I know there is a greater purpose.” Courtney is faced with a lot of challenges. She had approval from the insurance company to go through the procedures to be fitted for a prosthetic arm. When she submitted for approval to get the arm the prosthetic clinic recommended, it was denied. According to the insurance company, it exceeds her basic needs. Unbelievable! She got hit with a bill for $37,000 that the insurance company refuses to pay. The doctors that performed surgery on her arm were in the network, but the facility where the surgery and care was given was not. Unbelievable! Besides the administrative position she holds in our company, Courtney also bartends, so she is considering other alternatives for income. “It’s the craziest little things that I can’t do. I can’t tie shoes or ties on clothing. Fastening pants. Opening bottles of water. I used to type 70 wpm. Now I can barely type. I can’t put my hair in a ponytail,” she said. How does she get through it? “I’ve always been grateful and optimistic, but this has intensified my perspective,” Courtney said. “When life has sent you a curve ball, it could have been curvier.” What does she want others to know? “I know it sounds cliché, but don’t sweat the small stuff. And it’s all small stuff. I want to help someone else. I want to help change someone else’s life,” she said. You already have, Courtney. You changed mine.
3 cabins, 1 trip back in time
8 | Salt | Southwest Ohio | September/October 2016
By Sarah Allen Nestled among woods and the rolling foothills of the Appalachian Mountains is a little getaway back in time known as the Cave Hill Cabins. The cabins began “about 22 years ago,” said Patty Carr, who owns the spot with her husband, George. At that time, the Carrs bought 35 acres in Adams County, and then began to acquire and refurbish a total of three unique cabins. According to the Cave Hill Cabins website, the first, simply known as The Log Cabin, is described as “a hewn log cabin in (a) storybook setting.” It was built before the Civil War and “painstakingly restored by local Adams County craftsmen,” the website adds. The Round House is “hand-built, from the cedar shake exterior to the pine and cedar interior,” and is “totally secluded,” at the end of a half-mile private road, the website states. Finally, the website describes the Dodge Cabin as featuring “a massive stone fireplace and a spacious deck overlooking woods and a pond.” It is also secluded, located on a “private and quiet 20 acre farm, out of sight of any other building,” the website adds. Carr also said that each cabin is fully equipped, with TVs and Wi-Fi, and dogs are allowed on the premises, with many open fields for them to run through and enjoy. Ultimately, Carr said the cabins are “refined, rustic retreats.” The cabins represent a means of not only relaxation, but also of reconnecting with nature. “It’s just a beautiful, park-like setting,” she said. Carr added that, once, some birders came to the cabins during
a migration and found a total of 53 species. But Cave Hill Cabins is about more than its setting. While the overlook of about 15 miles is breathtaking and the surrounding woods offer a chance to find a simple, blissful peace, Carr said that, above all, “A lot of people like to come out here for the family … and to be together.” She added that the cabins are located near other points of interest as well, such as Amish Country and the Serpent Mound.
CAVE HILL CABINS Address: Near Winchester, off state Route 32 Website: cavehillcabins.com
George and Patty Carr
Photos courtesy of Cave Hill Cabins
Salt | Southwest Ohio | September/October 2016 | 9
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Attention all businesses and crafters: It is time to apply for our annual county wide arts & craft show. We have spaces available. This is also open to any crafter or business in Wilmington wishing to display and open their homes.
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Salt | Southwest Ohio | September/October 2016 | 11
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Reader
Recipes
BOB’S LONGHORN STEW
12 | Salt | Southwest Ohio | September/October 2016
— Robert B. Hall, Washington Court House
FUDGE STRIPE COOKIE SALAD
This is one of my favorite recipes. It kind of has it all: It is fun, pretty, yummy, quick and easy. I hope your readers will enjoy it. — Teresa Benlehr, Wilmington Ingredients: 2 3.4-ounce packages instant coconut cream or vanilla pudding 1 1/2 cups half and half 1 12-ounce carton whipped topping 1 11-ounce can mandarin oranges, well-drained 1 8-ounce can pineapple tidbits, well-drained 1 package fudge stripe cookies Directions: Mix pudding and half and half until well blended. Fold in the whipped topping. Add the well-drained fruit. Break the cookies into small pieces. Fold half of the cookies into the pudding mixture. Spread out into a 9-by-13 pan. Top with the rest of the cookie pieces. Cool for 4 hours.
Ingredients: 2 16-ounce cans hot chili beans 2 16-ounce cans red kidney beans 1 16-ounce can northern or navy beans 1 16-ounce can black beans 1 16-ounce can lima beans 16 ounces beef broth 1 large onion, chopped 2 16-ounce cans diced tomatoes or fresh-picked 2 8-ounce cans sliced mushrooms or fresh-sliced 1 32-ounce can tomato juice 1 large round or sirloin steak, 3/4-inch thick 1 jalepeno pepper, maybe 2, finely chopped 3 tablespoons chili powder 2/3 cup warm water Salt Pepper Directions: In a Crock-Pot, blend beans, broth, onion, tomatoes, mushrooms and tomato juice. Cut steak into bite-size pieces. Season with salt and pepper and brown in a skillet. Drain. Add steak, jalepeno, chili powder and water if needed. Simmer in Crock-Pot 4 hours, more or less. For more fire, adjust with second jalepeno, chili powder, salt and pepper. Makes a big pot. Freeze surplus and enjoy a hot meal later.
APPLE WALNUT CAKE WITH CREAM CHEESE-CARAMEL FROSTING I had been trying various bread pudding recipes a few years ago to enter in the Record-Herald cooking contest. I took this cake to a family get-together and my son-in-law said, “Forget the bread pudding. Enter this cake and you’ll win first place.” He was right. One of the judges (I won’t mention names), while interviewing me, kept pressing his fork on the saucer to get every last crumb. — Jane Fox, Washington Court House Cake Ingredients: 4 cups apples, peeled and finely chopped 2 cups sugar 1/2 cup cooking oil 2 eggs, beaten 2 teaspoons vanilla 2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon baking soda 1 cup walnuts, chopped
Cake Directions: Preheat oven to 350 F. Grease and flour a 9-by-12 baking pan. Combine apples and sugar. Add oil, eggs and vanilla. Combine flour, baking powder, cinnamon, salt and baking soda. Add to apple mixture; stir until combined. Stir in nuts. Pour into prepared pan. Bake about 35 minutes or when a toothpick inserted comes out clean. Let cool. Frosting Ingredients: 3-ounce package cream cheese, softened 1/4 cup butter 1/3 cup caramel ice cream topping (optional) 4 1/4 cups sifted powdered sugar Walnuts, chopped Frosting Directions: Beat together cream cheese and butter until light and fluffy. Beat in caramel ice cream topping, if desired. Gradually beat in 2 cups sifted sugar. Beat in 2 1/4 cups more powdered sugar to reach spreading consistency. When cake is cool, spread evenly and top with chopped walnuts.
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Salt | Southwest Ohio | September/October 2016 | 13
FOR ALL YOUR INSULATION NEEDS! *New Construction *Existing *Pole Barns *Basements *Attics
BERTHA WENTLING’S CHOCOLATE CHIP COOKIES
This is my grandmother, Bertha Wickiser Wentling’s chocolate chip recipe. It has a soft, cake-like consistency; not your normal chocolate chip cookie. My grandmother was born in the late 1800s and this recipe was passed down to her from her mother, so it is a very old family recipe. My family loves these cookies. The only change I made to the recipe is that, in the original recipe, it called for lard, and I always substitute with white shortening. As I remember eating them when I was a child, the substitution does not affect the taste or flavor. — Martha M. Worstine, Wilmington
Martha M. Worstine’s chocolate chip cookie recipe has been in her family since the 19th century.
Ingredients: 1/2 cup lard or vegetable shortening 1/2 cup white sugar 1 cup brown sugar 2 eggs, beaten 1 cup buttermilk 1 teaspoon vanilla 1 teaspoon salt 2 3/4 cups sifted flour 1/2 teaspoon baking soda 1 package chocolate chips
14 | Salt | Southwest Ohio | September/October 2016
Directions: Cream shortening and sugars until fluffy. Add beaten eggs, buttermilk and vanilla. Gradually add sifted dry ingredients. Stir in by hand the chocolate chips. Refrigerate dough overnight. Preheat oven to 375 F. Drop by heaping spoonfuls (a little bigger than golf ball size) onto an ungreased cookie sheet. Bake for 1214 minutes, being careful not to overbake.
CORN SALSA There is a lot of prep time involved, but it is well worth it. Eat it with tortilla chips, on burritos or in a salad with guacamole. We like it on spinach frittatas, as well. I make three batches and give it as Christmas gifts. It is a family favorite. — Mary Washburn, Leesburg Servings: 8 pints Ingredients: 12 ears corn, shucked 3 cups distilled white vinegar 3/4 cup sugar 1 tablespoon ground cumin 1 tablespoon salt 5 pounds tomatoes, diced 1 jalapeno pepper, diced 1 green bell pepper, diced 1 large onion, diced
2 garlic cloves, minced 1/4 cup fresh cilantro, chopped Directions: Bring a large non-reactive stockpot of water to a boil. Add the corn and boil for 5 minutes. Drain. Cool. Cut off the kernels. Combine the vinegar, sugar, cumin and salt in the stockpot and bring to a boil. Add the tomatoes, jalapeno, bell pepper, onion, garlic and corn kernels. Return to a boil. Remove from heat. Stir in the cilantro and return to a boil. Remove from heat. Ladle into pint canning jars, leaving 1/4 head space. Wipe the rims clean, add lids and screw on jar bands. Using the boiling water method, process for 15 minutes. Remove jars, set aside for 24 hours and check seals. Store for up to 1 year.
FRANK-POTATO CHOWDER — Daryl Hamby, in memory of Kate Hamby, Washington Court House Ingredients: 2 cups potatoes, diced 1 10-ounce package mixed vegetables 1/4 cup onion, chopped 1 teaspoon parsley, snipped 2 chicken bouillon cubes 3/4 teaspoon salt 1 cup water 8 ounces frankfurters, thinly sliced (5-6 franks) 1/4 cup all-purpose flour 1/8 teaspoon white pepper
3 cups milk 2 tablespoons butter or margarine Paprika Directions: In a saucepan, combine potatoes, onion, vegetables, parsley, bouillon cubes and salt. Add 1 cup water, bring to a boil. Cover and bake gently for 15-20 minutes or until vegetables are tender. Add frank slices. Blend flour, white pepper and milk. Stir into vegetables. Bring to a boil. Cook and stir 2 minutes more. Add butter or margarine. Top servings with paprika.
Wanted: Your holiday cookie recipes
be a tradition in your household. Send us an email at editor@thesaltmagazine. com (subject line “cookies”) by Sept. 28. Be sure to include your name, address and phone number. Send more than one recipe if you’d like. Your submission will be considered for publication in a future edition of Salt magazine.
Visit our website, thesaltmagazine. com, and click on the Recipe Submission link at the top to be entered. Include a photo of your dish, too, if you’ve got one. All entries must be received by Sept. 28, 2016. Every submitted recipe will be entered in a drawing for a $25 grocery card. Congratulations to Martha M. Worstine of Wilmington for her chocolate chip cookie recipe submitted for this edition of Salt.
Salt | Southwest Ohio | September/October 2016 | 15
Bet you have a favorite recipe for holiday cookies, a recipe that has served you well over the years, the cookies that are a must at every holiday get-together. You know the ones. If you didn’t make them, your family would freak out, right? We’d love for you to share that recipe and a few words about how it came to
Send us your favorite recipe. We may feature it in an upcoming issue.
Staff
Contributors
PAMELA STRICKER Pamela is the publisher of Salt magazine, which she launched in southern Ohio in 2009. She also holds the title of publisher, Niche Product Division for Civitas Media. She and her husband, Jerry, reside in Lima.
SARAH ALLEN Sarah is a writer for Salt magazine. When she’s not writing, she can be found scrapbooking, reading or cooking.
LORA ABERNATHY Lora is the editor of Salt magazine and the director of editorial digital strategies for Civitas Media. She lives in Hillsboro with her husband, Gary, and is mom to a yellow Lab named Boris. Reach her at labernathy@civitasmedia.com or on Twitter @AbernathyLora.
GARY BROCK Gary is the editor of Rural Life Today, a Civitas Media publication, a writer for Salt magazine, and has been in the media business for 40 years. Reach him at 937-556-5759 or on Twitter @GBrock4.
ANDREA CHAFFIN Andrea is the food editor of Salt magazine and the editor of The Madison Press. She can be reached at 740-852-1616, ext. 1619 or via Twitter @AndeeWrites.
AMY EDDINGS Amy writes for The Lima News and Salt magazine. She’s a former New Yorker and public radio host. When she’s not writing, she’s canning, cooking, quilting and gardening. Reach her at 567-242-0379, aedddings@ civitasmedia.com or on Twitter @lima_eddings. KAY FRANCES Kay is a motivational humorist and author from Wilmington, giving humorous keynote presentations and stress management workshops all over the United States. She is the author of “The Funny Thing about Stress; A Seriously Humorous Guide to a Happier Life.” Visit kayfrances.com.
VALERIE LK MARTIN Valerie is an ordained chaplain with a varied background in fundraising, public relations, teaching and freelance writing. She has stepped foot in 27 countries, jumped out of an airplane, twice been electrocuted by lightning, and once slept in a train car with 12 strangers. She lives in Oregonia with husband Tom, Sadie the Lab and kitties BeBe and Lincoln. Read her blog at stepintomore.org.
Rehab Close to
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1107 Rombach Ave. Wilmington, OH 45177
Office: 937-382-0809 Fax: 937-382-4548
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16 | Salt | Southwest Ohio | September/October 2016
JAYLA WALLINGFORD Jayla is the designer of Salt magazine and is the manager of the special sections team for Civitas Media. She lives in Harveysburg with two cats (and offers free handouts to a slew of feline drifters).
laurelsofblanchester.com
Please contact Jana Wells @ 937-783-4911
40860604
Recipe Index
Apple Walnut Cake ..................................................... 13 Asian Maple Sausage Meatballs ............................... 28 Bertha Wentling’s Chocolate Chip Cookies............. 14 Bob’s Longhorn Stew .................................................. 12 Confit Garlic ................................................................ 36 Corn Salsa.................................................................... 14 Frank-Potato Chowder ................................................ 15 Fudge Stripe Cookie Salad........................................ 12 Garlic Martini .............................................................. 36 Garlic Mushroom Soup .............................................. 38 Garlic Pumpkin Mashed Potatoes with Spinach ...... 34 Garlic, Rosemary and Chili Almonds ....................... 36 Garlic Soup .................................................................. 38 German Oatmeal Cake .............................................. 23 German Sauerbraten.................................................. 22 German-Styled Green Beans .................................... 23 Ohio Proud Sausage Stuffed Mushrooms................. 28 Potato Dumplings ........................................................ 22 Pumpkin Garlic Knots ................................................. 34 Roasted Garlic and Dill White Bean Dip ................... 36 Val’s Pesto..................................................................... 39 Wainachsrollen ............................................................ 23
Readers Write
I enjoy your magazine and thought you might enjoy this story. I cooked a lot of vegetables when our children were small. When there were too many leftovers to throw away, but not enough for another meal, I froze them in a large container, adding to it until I was ready to make vegetable soup. They were amazed when they discovered that I did this, so when they had something on their plate that they didn’t want to eat, whether it was a small piece of bread or a spoonful of JELL-O, they would jokingly say, “Save it for the soup.” — Phyllis Ross, Greenfield
Fresh Produce in season!
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CAREER OPPORTUNITIES SALES MARKETING R&D ACCOUNTING FINANCE SUPPLY CHAIN IT
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Salt | Southwest Ohio | September/October 2016 | 17
• Crafts • Home Decor • Furniture • Desks • Hickory Rockers • Candles • Leather Hand Bags • Gift Certificates • Seasonal Items
A-maze-ing in their field By Gary Brock
18 | Salt | Southwest Ohio | September/October 2016
For Marcie and Dale Hagler, the annual fall corn maze at their Apple Country Farm Market is more than a fun attraction that draws thousands to their Spring Valley farm each year. For them, it is a cause. A five-year breast cancer survivor, Marcie Hagler said that a portion of the proceeds for this year’s maze, themed “Harvesting a Cure,” will be used to support cancer patients and survivors. She said the targeted proceeds will go to the Circle of Victory to benefit cancer patients in Greene County. Her battle against breast cancer “really hit home when we were choosing recipients for donations,” she said. “When I had breast cancer, it was amazing how supportive everyone was. I thought, wouldn’t it be great to give back and do something for the Greene County Circle of Victory for breast cancer research?
That is where it originated with my passion for this.” In fact, the owners of Apple Country Farm Market have been donating a portion of the proceeds from their annual corn maze to a variety of charities since they started it 14 years ago. It has been during the last few years that the theme for the mazes has involved battling cancer and finding a cure. In 2014, the theme was “Save the Udders” and in 2015 it was “Tree of Hope.” “The last few years, we have been donating to the Circle of Victory for breast cancer awareness, and have donated over $7,500. The total over the years has been more than $20,000 donated back to the community,” she said. In the first few years of the corn mazes, they averaged about 5,000 visitors. “The last years we have been averaging about 15,000 people,” she said. “But it is always so weather
APPLE COUNTRY FARM MARKET Theme 2016: “Harvesting a Cure,” sponsored by JD Equipment Inc. Address: 2323 U.S. Route 42, Spring Valley, OH 45370 Phone: 937-750-1005 Email: applecountryfarm@sbcglobal.net Website: applecountryfarm.com When: Weekends from Sept. 10-Nov. 6 Hours: 5-8 p.m. Friday, 1-9 p.m. Saturday, 1-6 p.m. Sunday Friday and Saturday: Flashlight Nights in the Maze. Bring your own flashlight. Tuesday through Friday: Groups of 20 or more are by reservation only. Call for special weekday scheduling and discounts. Hayrides: By appointment, with a minimum group of 10, beginning Oct. 3. All ages $3. Admission: Adults $9, children between the ages of 4 and 12 $7, children 3 and under free. Group discounts: Groups of more than 20 must pre-schedule to receive a discount.
40909262
Aerial view of this year’s corn maze titled “Harvesting a Cure.”
BY THE NUMBERS
300,000
The number of living corn stalks cut down to make the maze
14
The number of years the Haglers have welcomed the public to their corn maze
15,000
The average number of people who walk through the maze each year
breast cancer awareness, plus two bridges,” she pointed out. The maze will have about 15,000 feet of paths and cut through more than 300,000 living corn stalks. She said the maze is designed to be interactive, taking visitors about an hour-and-ahalf to get through it, depending upon which game they choose. “There is a mazopoly game that is like a scavenger hunt with stations throughout the maze that navigates you to other stations. There are also ‘passports’ directing you through the maze to different locations,” she said. There are also halfway points where visitors can exit and take a break or if they only want to do half the maze. Once the maze season is finished in November, they will harvest the corn. Hagler says the maze is a nice, family-oriented component for people to enjoy while at their farm. In addition to the mazes, other activities include hayrides on weekends, a mini straw maze, pumpkin painting, farm animals to pet, and an area for campfires that groups of 20 or more can reserve.
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Salt | Southwest Ohio | September/October 2016 | 19
dependent. There have been seasons when it has rained every weekend.” The Haglers opened the farm market — from the ground up — in 1999, and opened the 9-acre maze a few years after that. “We usually plant the maze the last week of June, first week in July. This is a little later than you usually plant corn so that the live stalks stand up better later in the fall months. Then we cut it out when it is is two- to three-feet high. We use a GPS system to cut it out,” she said. They have used this hightech method since they started cutting out the mazes, she said. She said that, due to the design, this year’s maze is one of the more difficult mazes they have done. She said it is basically the same size, but that there is a greater degree of difficulty. She added that they also have a “mini maze” to the side of the big maze for kids and school groups for 3 to 8 year olds. “JD Equipment Inc. is our primary sponsor and this is depicted in the maze with a John Deere combine and their logo in the maze. We also have a pink ribbon in the maze for
9
The number of acres that make up the corn maze
BEER, BRATS & BROTHERHOOD Minster celebrates German heritage with annual Oktoberfest By Amy Eddings
20 | Salt | Southwest Ohio | September/October 2016
The 42nd Annual Minster Oktoberfest Friday, Sept. 30 - Sunday, Oct. 2 Friday 6-10 p.m. — Arts and crafts open Saturday 10 a.m. — Little Miss Oktoberfest Contest, Knights of Columbus Hall, 40 N. Main St. Noon — Opening ceremonites, gazebo 1 p.m. — Miss Oktoberfest Contest, Spass Platz 2 p.m. — Beer tray relays, Fourth Street Sunday 9:30 a.m. — Oktoberfest 10K run, Minster High School start, 100 E. Seventh St. 2 p.m. — Minster Oktoberfest parade 8 p.m. — Stands close
Minster’s annual Oktoberfest is a tourist attraction for many, with visitors traveling from across Ohio and from neighboring Indiana and Michigan for the beer, the bratwursts and the traditional oom-pah music. For Minsterites, it’s a big, public reunion. “It’s a homecoming for families,” said Mary Oldiges, who runs the Minster Historical Society and whose husband, Gary, helped found the event in 1975. Oldiges, 69, was sitting at her desk at the historical society at 112 W. Fourth St. Above her, resting on top of a wooden card catalog, were framed photos of the Woehrmyers, her father’s clan. She’s also related to the Ritters, the Bergmans and the Kovermans. The Mass cards from many of these relatives’ funerals in this deeply Roman Catholic community are among the 25,000 that fill the catalog. “Today, including our grandchildren, who reside in Minster, and our sons, we are seventh generation Minsterites,” she said. This little rural town of 2,829, she said, “feels like home.” Minster was originally known as Stallostown, the brainchild of Franz Joseph Stallo, a native of Damme, a village in Lower Saxony in the northwest of Germany. Stallo was smitten with America. A schoolteacher, bookbinder and printer, he circulated a poem extolling the new country’s freedoms and beauties throughout the provinces of Oldenburg and Hannover. He followed his own advice, immigrating with his family to America in 1830. He settled in Cincinnati and began scouting for farmland along the Miami-Erie Canal, a waterway that was finished in 1845 and unlocked Ohio’s northwestern interior from Cincinnati to Toledo. Pooling resources with other immigrants, he formed a stock company and bought 1,200 acres of former swampland that had been ceded to the United States by Native Americans nearly 40 years earlier under the Treaty of Greenville.
From left, Daryn Straley, of Athens, Ryan Loyd, of Lafayette, Indiana, and Kathy Straley drink beer and take a break from the chilly weather during a recent Oktoberfest.
Photos by Amanda Wilson and Luke Gronneberg
“You bring enough people with you who know you and love you and share your interests and likes and similarities. That’s how they survived.” — Mary Oldiges, Minster Historical Society
Jay Roellgen, of Tupelo, Mississippi, sat in a chair four hours to have his beard dyed the colors of the German flag during a recent Oktoberfest. Roellgen brought his mom, Dorothy Roellgen, with him so she could visit with family that still lives in the Minster area.
Salt | Southwest Ohio | September/October 2016 | 21
His enthusiasm did not wane with the realities of what was then frontier life. He continued his public relations campaign for Ohio and America. “He sent letters telling them, ‘Come! It’s the land of milk and honey!’” said Oldiges. “And they came!” She said it was one of the largest chain migrations in U.S. history, with families who had immigrated helping, in turn, their siblings, cousins, parents, grandparents and neighbors make the journey and find their footing. “By the time it was done, in the 1860s-70s, a lot of these little communities in Germany, half of them were gone, they had immigrated,” said Oldiges. “They brought their neighbors, their brothers, their sisters, their nieces, their nephews. And wasn’t that a great idea because, with all of that, perhaps they weren’t as homesick.” She praised that community spirit of kinship and mutual support that brought not only Minster into being, but raised up, out of the Ohio wilderness, the German-American towns of New Bremen, New Knoxville and Maria Stein. “I firmly believe that’s why these little communities were so successful,” she said. “You bring enough people with you who know you and love you and share your interests and likes and similarities. That’s how they survived. They all knew each other, they were all willing to help.” They brought their language, Low German, a combination of German and Dutch. They brought their customs, which Oldiges said included a strong work ethic and an emphasis on order and neatness. “We get a lotta visitors from out of town, they say, ‘My God, what a clean little town!’” she said. They brought their culture. The Minster Historical Society’s glass cases are filled with hand-carved wooden shoes and images of the humble farmer’s footwear dot the interior of The Wooden Shoe Inn, the 83-year-old restaurant at the center of town at Fourth and Main streets. Floats in the Oktoberfest’s annual Sunday parade carry windmills and celebrants dressed in traditional dirndls, lacy aprons, knee-length bundhosen slacks and felt hats. Those early Minsterites brought their food, of course, including pretzels, cabbage rolls, wursts, spatzel, kuchen and strudel. Many of these traditional foods are sold at the Oktoberfest by the three dozen community groups that participate in, and benefit from, the festival. The 40th annual Oktoberfest in 2014 netted nearly $1 million, said
Oldiges. And they brought beer, the beverage that has defined Oktoberfest since the first one in 1810 in the southern German city of Munich to celebrate the marriage of Prince Ludwig of Bavaria to Princess Therese of Saxony-Hildberghausen. Two small breweries were in operation by 1869, and one of them, the Star Brewing Co., later known as the Wooden Shoe Brewing Co., lasted until 1953. A recent attempt to relaunch the Wooden Shoe brewery failed in 2012. No matter. There will be plenty of beer on tap at the Oktoberfest, including major brands like Budweiser and Samuel Adams, as well as smaller craft brews. But the food, the floats, the beer tray relay race and the mug hoisting contest, the tuba and accordion-flavored oompah music, is not what makes Oktoberfest a special time for lifelong Minsterite Oldiges. It’s the way the community pools its talents and resources to host it, year after year. It’s the way families reconvene around it. “If you don’t know where you came from, how are you going to know where you’re going?” she said. “It’s so impor-
Adults and children alike enjoy dancing to the German polka band Sorgenbrecher at the gazebo during a recent Oktoberfest.
tant to go back and reflect and say, ‘Hey, they figured it out. They did it and they worked together and they succeeded.’
In today’s society, you still have to basically do it the same way, if you want to get it accomplished.”
22 | Salt | Southwest Ohio | September/October 2016
Recipes from ‘Minster’s Heart & Heritage Cookbook’ GERMAN SAUERBRATEN (PICKLED BEEF POT ROAST) Start to finish: 53 hours (1 1/2 hours active) Servings: 14 Ingredients: 2 teaspoons salt 1 teaspoon ground ginger One 4-pound top round roast 2 1/2 cups water 2 cups apple cider vinegar 2 medium onions, sliced 1/3 cup sugar 2 tablespoons pickling spice 1 teaspoon whole peppercorns 8 whole cloves 2 bay leaves 2 tablespoons vegetable oil 14 gingersnap cookies, crushed Directions: Combine salt and ginger; rub over roast. Place the roast in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day. Remove roast, reserving marinade. Pat
roast dry. In a large kettle or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings and discarding the rest. Pour 1 cup of the marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade liquid). Bring the mixture to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy. [Adapted from a recipe from Ronnie (Brennan) Raible.] POTATO DUMPLINGS Start to finish: 4 hours (2 hours active) Servings: 10 Ingredients: 3 pounds russet potatoes 2 eggs
1 cup all-purpose flour, divided 1/2 cup dry bread crumbs 1 teaspoon salt 1/4 teaspoon ground nutmeg Dash pepper Minced fresh parsley for garnish Directions: Place the potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight. Peel and grate the cooked and cooled potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add grated potatoes; mix with hands until well-blended. Shape into 1 1/2inch balls; roll in remaining 1/4 cup flour. In large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley, if desired. [Adapted from a recipe from Ronnie (Brennan) Raible.]
GERMAN-STYLED GREEN BEANS Start to finish: 1 hour Serves: 3-4 Ingredients: 1 pound fresh green beans, cut into 2-inch pieces 3 bacon strips, diced 1 medium onion, quartered and sliced 2 teaspoons cornstarch 1/4 teaspoon salt 1/4 teaspoon ground mustard 1/2 cup water 1 tablespoon brown sugar 1 tablespoon apple cider vinegar Directions: Place beans in saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and set aside. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1 tablespoon of drippings in the skillet. In the same skillet, sautĂŠ onion in drippings about 5 minutes until tender. In a small saucepan, combine the cornstarch, salt, ground mustard and water until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans; heat through. Sprinkle with bacon bits. [Adapted from a recipe from Mary (Woehrmyer) Oldiges.] GERMAN OATMEAL CAKE Start to finish: 1 1/2 hours (40 minutes active) Serves: 12
Cake Ingredients: 1 cup quick oats 1 cup boiling water 1 cup brown sugar 1 cup granulated sugar 1 stick (8 tablespoons) butter 1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 2 eggs 1 cup raisins Topping Ingredients: 3/4 cup plus 1 tablespoon brown sugar 4 tablespoons heavy cream 6 tablespoons melted butter 1 cup sweetened coconut or chopped walnuts Cake Directions: Preheat over to 350 F. Grease and flour a 9-by-13-inch glass baking dish. In a bowl, combine the oats and boiling water; set aside for 10 minutes. In a small bowl, whisk together the flour, salt, baking soda and cinnamon; set aside. In a standing mixer, cream together brown sugar, granulated sugar and butter until light and fluffy, about 5 minutes. Add the dry ingredients and mix together until incorporated. Add soaked oats. Beat in eggs and raisins. Pour mixture into prepared baking dish. Bake for 30 minutes. Let cool completely before adding the topping. Topping Directions: For the topping, in a small bowl, stir the brown sugar, cream, butter and coconut or nuts until combined. Spread on the cooled
cake; place under broiler for 5 minutes or until brown sugar begins to bubble and coconut or nuts are evenly browned. [Adapted from a recipe from Dorothy (Boerger) Wolf.] WAINACHSROLLEN Start to finish: 24 hours (30 minutes active) Makes: 24 cookies Ingredients: 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 sticks butter (1 cup), melted 1 cup lard, melted 1 cup granulated sugar 1 cup brown sugar, packed 3 eggs 8 ounces sliced almonds Directions: Preheat oven to 350 F. In a small bowl, whisk together flour, soda, salt and cinnamon; set aside. In a large bowl, stir together butter, lard, brown sugar, granulated sugar and eggs; blend well. Stir in dry ingredients and almonds. Divide the dough in half. Roll each portion of dough into 2 logs, about 2 1/2 inches in diameter; wrap in plastic wrap or waxed paper and refrigerate overnight. Slice chilled dough into 1/4-inch-thick rounds. You may also use a cookie stamp, mold or press on the chilled dough. Bake for 8-10 minutes. Remove and place on cookie racks until cool. [Adapted from a recipe from Ronnie (Brennan) Raible.]
Salt | Southwest Ohio | September/October 2016 | 23
Children watch this horse walk in a circle to drive a pole to squeeze cane to make sorghum, a sweet ingredient similar to molasses during the 2015 festival. Photos by Lora Abernathy
24 | Salt | Southwest Ohio | September/October 2016
Down on the farm
Annual fall festival set for Oct. 14-16 By Sarah Allen Each October, the Bidwell community in Gallia County comes together for an event that brings new meaning to the phrase “family farm.” Bidwell is home to the Bob Evans Farm and, every year, that locale plays host to thousands of people for the annual Farm Festival. This year will mark the festival’s 46th year, according to Bob Evans Senior Farm Manager Clark Walker. It will be held Oct. 14 through 16. The three-day event, Walker added, is designed for families. “Anything we do here, it’s familyoriented,” he said. “That was very
“Most people consider this their farm. They take a lot of pride in (it).” — Bob Evans Senior Farm Manager Clark Walker important to Bob Evans.” The festival will include camping options, concerts and “all kinds of fun things for kids,” Walker said, such as hog races and “pumpkins galore.” Last year, festival-goer Rhonda Gray from Akron, Ohio, told Salt magazine she brought her grandkids. She had first come to the
festival three years ago. Gray described the festival as a “fun day to get out a little before it gets cold.” “It’s wide open and there’s plenty of room to get around,” she added. Similarly, Jennifer Thompson, from Barboursville, West Virginia, said in 2015, “It’s my first time. I’ve heard a lot of people at work talk about it.” Thompson added that her “favorite thing is looking at the crafts.” She also said that “there is so much for younger kids to do.”
BOB EVANS FARM FESTIVAL Address: 791 Farmview Road, Bidwell, OH 45614 Phone: 800-994-3276 Website: bobevans. com/aboutus/ the-farm/farmfestival
Larry Carter, left, and Rob Moses, members of the Bean Crew, share a laugh while cooking bean soup in a cauldron during the 2015 festival. Their dads used to make the soup at the festival when they were younger. Today, the childhood friends carry on that tradition.
Amanda Sedwick, right, and her husband, Aaron, teach their daughter, Alexis, about honey bees during the 2015 festival.
Salt | Southwest Ohio | September/October 2016 | 25
Shannon Lewis, foreground, of Bluegrass Brooms in Ashland, Kentucky, makes a broom while Cindy Lewis shares a laugh with a customer, not pictured. Bluegrass Brooms was one of the vendors at the 2015 festival.
26 | Salt | Southwest Ohio | September/October 2016
40909994
F
ulfill your dream! Seize your amazing opportunity for the inspirational adventure of a lifetime to North and South Ireland. The tour includes some of the most awe-inspiring scenery and world famous sites on earth. People who go on the tour love their experience. “Ireland is beautiful and picturesque,” said Michael Boyle of Clinton County. In May, 2016, Michael went on the Ireland tour with his wife, Charlene. “When you fly into Ireland, you can’t believe how green everything is.” The popular trip is presented by 22-year veteran “land and sea” tour director, Larry Fannon. It is hosted by the General Denver Hotel. All arrangements and inquiries will be made through the hotel. Fannon and Hotel owner, Molly Dullea, will be tour escorts. The May 17-28, 2017 tour departs from the General Denver Hotel in Wilmington, Ohio. Fannon has a deep love for Ireland. He has a special connection through his grandfather who was three when he immigrated from Ireland to the United States. Fannon travels to Ireland as often as he can and knows the country well.
You’re Invited!
“I became an Irish citizen and have duel citizenship,” explained Fannon. “I am familiar with the whole area, especially around the famous sites. People on the tours are at ease and secure when I’m with them. They know I will take care of them and any problems that might come up. We have an itinerary but sometimes we add ‘extras’. We call them adventures.” “The tour was very well planned out, but it was not so structured and steadfast that we couldn’t deviate and change it,” confirmed Michael Boyle. “One stop was a sheep farm. We have sheep farms around here. Our guide had a personal knowledge of the area, so he took us to some other places instead, original sites. You don’t expect that flexibility in a set tour like that.”
“We had excellent accommodations, clean rooms, nice, and the food was just excellent,” said Michael Boyle. “We can’t say enough about our tour guide/bus driver. He was knowledgeable, personable and became one of the group. You felt comfortable. The Irish people were very, very friendly and interested in conversation. They wanted to help make your stay more enjoyable. It was very nice.The people on the tour became friends and we all met recently for dinner and catching up.” “I try to make my customers happy,” emphasized Fannon. “All they have to do is show up and everything else is taken care of.”
Tour Dates: May 17-May 28, 2017 Depart & Return: General Denver Hotel
Ireland Tour includes: • Round-trip: Airfare and Motorcoach • Tour Guide for entire trip • Three and Four Star Hotels • Breakfast daily • Eight dinners • Lunches on your own • Taxes and Gratuities
Insurance not included $4695 per person, Dbl $5495, single $500 holds your reservation
Hosted by Molly Dullea, General Denver Hotel All reservations, arrangements and inquiries made through the hotel Phone: (937) 383-4141 Email: mollydullea@gmail.com Hotel address: 81 West Main Street Wilmington, Ohio 45177 40907364
Salt | Southwest Ohio | September/October 2016 | 27
Some highlights of the tour includes UNESCO World Heritage site Giant’s Causeway, Cliffs of Moher, castles, monasteries, Old Bushmill distillery, Guinness Brewery, flower gardens, parklands, quaint villages, crafts, Avoca Handweaver’s
Centre, Blarney Woolen Mills, Titanic exhibition, breath-taking panoramic sea coast and gorgeous road scenery through romantic regions including Poet W.B.Yeats’ “Country”, Wild Rose Waterbus tour on beautiful Lough Gill Lake, panoramic tours of Belfast and Dublin, Trinity College and the 9th Century Book of Kells (genealogists need to be prepared because time will be short), and many other exciting stops.
Preview Party Presentation on Ireland Tour. General Denver Hotel, Wilmington, Ohio November 15, 2016 At 7 PM. Refreshments provided Please RSVP 937-383-4141
The original purpose of the annual festival, Walker said, is best summarized by an old jingle used by the Bob Evans company: “‘A place in the country where people can see / Down on the farm how it used to be.’ ” As an example, Walker said, a sorghum mill will be open during the festival. And while the festival has deep-set roots, Walker said the event has also “grown in many ways and tapped into different markets through the years.” But, even as the years pass, there is one thing that has not changed: The sense of community surrounding the “family farm,” Walker said. “That’s what we have to do, is continue those traditions.” Ultimately, Walker said the festival is a way the Bob Evans company gives back to that community that it values so highly and that is so intricately woven into its story. “Most people consider this their farm,” Walker said. “They take a lot of pride in (it).”
Horseshoes are pitched during a demonstration by the Reno Family during the 2015 festival.
Recipes From ‘The Farm’ 28 | Salt | Southwest Ohio | September/October 2016
ASIAN MAPLE SAUSAGE MEATBALLS Servings: 6 Meatball Ingredients: 1 pound Bob Evans Maple Roll Sausages 1 egg, beaten 1/2 cup Panko bread crumbs 1/4 cup maple syrup Sauce Ingredients: 1 tablespoon Thai chili garlic sauce (international aisle in grocery store) 1/2 cup maple syrup 3 tablespoons soy sauce product Directions: Preheat oven to 400 F. Place all ingredients into a large mixing bowl. Stir until fully combined. Do not overwork the meat or the meatballs will be tough and dense. Shape into small meatballs about 1 1/2 inches in diameter and place on a baking sheet. Bake until browned and cooked through, about 20 to 25 minutes. Place all sauce ingredients into a Crock-Pot and stir together. Turn heat to low and add cooked meatballs. Heat for 30 minutes and turn Crock-Pot to warm before serving. (Recipe courtesy of bobevans.com.)
OHIO PROUD SAUSAGE STUFFED MUSHROOMS Servings: 15 Ingredients: 1 pound Bob Evans Italian Roll Sausage 1 pound Bob Evans Savory Sage Roll Sausage 1 box (10 ounces) frozen chopped spinach, thawed and well drained 1/2 cup Italian bread crumbs 5 ounces shredded Italian three cheese 50 mushroom caps Directions: Preheat oven to 375 F. In a large skillet, cook and crumble sausage until brown. Remove and place in large mixing bowl. Squeeze liquid out of spinach. Mix in the sausage mixture the spinach, bread crumbs and half of the cheese, blend well. Lightly spray baking sheet with cooking spray. Form ball and place in cleaned mushroom caps. Top the stuffed mushrooms with the remaining cheese blend. Place mushroom caps on baking sheet. Bake for 15-20 minutes or until the mushrooms are tender. (Recipe courtesy of bobevans.com.)
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Salt | Southwest Ohio | September/October 2016 | 29
CSO Parrish Waste Solutions for Residential, Industrial and Commercial Customers in Fayette, Highland and Clinton Counties.
30 | Salt | Southwest Ohio | September/October 2016
Growing great
GARLIC
“Anyone can grow garlic. You basically set the bulbs in the earth and wait.” By Valerie LK Martin
Curing allows garlic to dry for storing. When the skins are dry and crunchy, they can be moved to a storage location. The idea is that no moisture be left because they will rot. This may take several weeks. I often leave my garlic hanging in my garage until winter, and use it from there if needed in the fall. When visiting California once, my husband and I drove the backroads of Gilroy and marveled at the garlic farms. Gilroy is the garlic capital of the world — so they claim — and if you roll down the window, the aroma is testimony to this. When the farmers here cure the garlic, they lay them in the California sun right where they were planted. I have tried this method. It works fine for the first few days, allowing moist earth to dry. But with our pop-up summer storms, you need to be on the lookout for weather and, if it is humid, it will not be as effective. Now that your garlic has cured, you can clean off the dirt and remove the first layers of skin, cut the stems or braid them. If any bulbs are damaged, use them first. The good garlic bulbs will store for more than six months in a cool, dry place. I know that I said it was simple to plant garlic and then I went into all this detail. I will confess that if I follow my own advice here, I do get the best result. But there have been years when I have neglected my garlic, and they have done just fine. Of all the items in my garden, garlic is the easiest to grow. No real maintenance. No major pests or diseases. Just yummy goodness waiting to be picked. Now, go put some wonderful, flavorful garlic in your garden before Jack Frost shows up. You will not regret it.
Salt | Southwest Ohio | September/October 2016 | 31
I have a few favorite flavors: basil, rosemary, hard cheeses and berries of all kinds. But what tops my list is garlic. This amazing plant not only adds zest to almost any dish, it is actually extremely good for you. And anyone can grow garlic. You basically set the bulbs in the earth and wait. There are a few things to know, though, if you want the best garlic for your area and the most flavor they can provide. First, there are two types of garlic: hardneck and softneck. Hardnecks have a stiff stem in the center that is surrounded by a ring of cloves. Hardnecks are often the hardiest varieties of garlic and are best suited for growing zones 3-6. They love and need a real winter. This type is too rigid to make garlic braids. Softneck garlic has a flexible stem in the center, is surrounded by layers of cloves and is what you will find in grocery stores. These do best in climates with milder winters and are less cold-hardy, making them best suited in zones 5-9. Softneck garlic can be stored longer than hardneck and has a stronger flavor. This is braiding garlic. Here in Ohio, we are lucky enough to be able to grow both types. I have found, though, depending upon our winter, one type may thrive better than the other. If we get a steady cold in the 20s and 30s, both types are happy growers. No matter what we endure each year, I have always had a nice yield from my planting. When you plant, try not to damage the clove when breaking it off the bulb. Use the larger, plump cloves. I have used bulbs bought at the grocery, from local farmers’ markets and from my own garden. All have worked well.
Fall is the time to plant. Do it as close to your first frost date as you can, any time before the ground freezes. Garlic, like its cousins onions and leeks, needs well-drained soil. Raised beds work great. NO CLAY! So, in this area, you may need to augment your plot. Pointy end goes up, flat base at bottom of 2-inch holes. They should be 6-8 inches apart. Now we wait. If you see sprouts before winter arrives, never fear. They die back and the plant goes into its winter mode to re-sprout in the spring. The green leaves appear in spring followed by scapes. These are the curling stalks that are found in the center of the leaves. They are edible. If you do not want to eat the scapes, cut them off to help the garlic grow its bulbs. This is the seed stalk, which takes energy away from the root. If you do leave them on, they will produce tiny bulbs that can be planted. However, it will take a couple of years before you see a yield. Harvesting the full-sized bulbs happens in mid-summer, depending upon variety. When the bottom two leaves turn brown, it is time to harvest. The hardneck can be pulled with a digging tool underneath. Softnecks will tear off, so dig cautiously around the plant. Dust off dirt, but do not clean with water. Now, it is time to cure. They need a dry place, preferably dark or at least out of the sun. I use my garage and hang them, but you can also place them in a single layer on a flat surface.
8
things you didn’t know about garlic
Garlic can be used to treat or ward off coughs, flu, colds, fever and intestinal worms. It helps with gallbladder, liver and digestive problems and may reduce the risk of cancer, hypertension and high cholesterol.
The psychological term for fear of garlic is alliumphobia.
32 | Salt | Southwest Ohio | September/October 2016
Garlic is both a vegetable and an herb.
The majority of garlic grown in the United States — 90 percent — comes from California.
Store garlic unpeeled in a dark, cool, dry place. Unpeeled garlic refrigeration is not recommended.
The smell of garlic can be removed by running your hands under cold water while rubbing a stainless steel object.
When picking out garlic at the grocery store, choose firm, tight, heavy, dry bulbs. SOURCES: Information from greyduckgarlic. com, popsugar.com, vegetablefacts.net and nutrition-and-you.com.
Garlic’s pungent flavor is due to a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense just after mincing.
Salt | Southwest Ohio | September/October 2016 | 33
40909389
Val’s go-to garlic recipes GARLIC PUMPKIN MASHED POTATOES WITH SPINACH
34 | Salt | Southwest Ohio | September/October 2016
Servings: 6 Ingredients: 7 red potatoes (or Yukon Gold variety), scrubbed and chopped 1/2 tablespoon olive oil 2 cloves garlic, minced 1 1/2 cups pumpkin puree, to taste Two handfuls spinach, stems removed and chopped 1/2 cup almond milk 2 tablespoons Earth Balance or butter 1 1/2 teaspoons kosher salt, or more to taste Freshly ground black pepper, to taste Paprika, for garnish Directions: Bring a large pot of water to a boil over high heat and boil potatoes for 18 to 22 minutes or until fork tender. Drain and place in a very large bowl. Meanwhile, heat olive oil over low heat in a skillet and sauté garlic for about 1 minute. Be careful not to burn it. Drain and mash potato chunks in the large bowl with a fork. Mix in pumpkin puree, spinach, almond milk, Earth Balance or butter, black pepper and salt. Best served immediately. The potatoes tend to get a bit watery (from the pumpkin) if they are put in the fridge. (Recipe from Oh She Glows, adapted from Cake, Batter, Bowl.)
PUMPKIN GARLIC KNOTS
Servings: 12-16 knots Knot Ingredients: 1 cup warm water 1 envelope active dry yeast 2 tablespoons agave nectar 2 tablespoons olive oil (I used an herbed variety) 1/2 cup canned pumpkin 3 1/2 cups unbleached bread flour (I used King Arthur) 1 1/2 teaspoons coarse kosher salt Coating Ingredients: 1/3 cup olive oil 3-5 cloves garlic, minced Salt and pepper, to taste Parmesan (optional) Nutritional yeast (optional) Directions: Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Then add agave nectar, olive oil and pumpkin, whisk until smooth. Whisk together the flour and salt in a large bowl. With your fist, make an impression in the center — a “bowl” that’s big enough to pour your wet ingredients into. Then pour in your wet ingredients. Start pulling everything together with a spatula. When you can no longer mix, use your hands to start kneading the dough. Keep kneading — and adding more flour as necessary — until you have a ball that’s elastic, but not sticky. Lightly oil another large bowl and put your dough ball inside it — flipping over once to coat both sides (again, lightly) with oil. Cover with a damp towel or plastic wrap and let rise for 2 hours. Once the dough has risen, preheat your oven to 425 F. Put in a pizza stone (you may use a pan, too, but it works best with a stone). Divide the dough into two equal pieces. If you’re planning to use the other half the next day, just put it in a large Ziploc bag and store in the fridge. You may also freeze the dough for up to 3 weeks. To create the garlic knots, just take off sections of dough (about the size of two tablespoons, if that makes sense) and roll them into a snake shape. Then, tie that snake in a knot. Set aside and continue with the rest of the dough. Once you’ve made all your knots, put them on your stone (or on your pan) and let bake until golden brown on the tops, anywhere between 10 and 15 minutes, or more, depending on how big your knots are. While you’re waiting, in a large bowl mix together olive oil, minced garlic, salt and pepper and, if you’re feeling cheesy, Parmesan or nutritional yeast, to taste. There’s really no right or wrong mixture, just what you like. Feel free to taste test. When the knots are done, dump them into the bowl and mix well to coat. You can crush the knots a bit to let the oil seep in. Take any extra dough and make a pizza crust. (Recipe from howsweeteats.com.)
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Salt | Southwest Ohio | September/October 2016 | 35
Fresh Water Jelly Fish
ROASTED GARLIC AND DILL WHITE BEAN DIP
36 | Salt | Southwest Ohio | September/October 2016
Servings: about 1 cup of dip Roasted Garlic Ingredients: This is great as a spread by itself. 6 heads garlic Olive oil Roasted Garlic Directions: Preheat oven to 375 F. Chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Drizzle up to a tablespoon of olive oil per garlic bulb cluster and let soak for 10 minutes. Cover with foil and roast in a baking dish for 45 minutes, or until golden brown. To eat or add to recipe, let cool, then squeeze from the bottom of the garlic head to remove caramelized cloves. Dip Ingredients: 1 15-ounce can cannellini beans, drained and rinsed (or about 1 1/2 cups of cooked beans) 3 tablespoons fresh dill 2 bulbs roasted garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil, or more if desired Dip Directions: Combine beans, dill, roasted garlic, salt and pepper in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.
GARLIC, ROSEMARY AND CHILI ALMONDS
Ingredients: 2-3 teaspoons butter, or a bit less than 1/2 ounce olive oil 7 ounces (or just more than 3/4 cup) almonds 2 big cloves garlic, crushed 1 handful rosemary leaves 1 teaspoon coarse sea salt Chili, to taste Directions: Melt the butter in a cast-iron or stainless steel skillet, add the almonds and stir until they’re heated through and starting to brown. Take off the heat and add remaining ingredients, stirring through. Serve warm straight out of the pan. (Recipe from thepassionatecook.com.)
GARLIC MARTINI
Ingredients: 3 ounces gin 3-4 ounces Martini & Rossi vermouth 1 splash garlic-stuffed olive juice 2 garlic-stuffed olives Directions: Shake everything but the olives together with ice in a shaker. Strain the mixture into a martini glass. Garnish with the garlicstuffed olives and serve. (Recipe from mixthatdrink.com.)
CONFIT GARLIC
Ingredients: 1 cup olive oil 1 cup fresh garlic cloves Directions: Heat oil and garlic in a small saucepan for 1 hour over a very low heat. Don’t let it boil. Let cool in the saucepan and transfer garlic and oil in sterilized jars. It should keep for up to 3 months. Use it on pizzas, spread on crusty bread or use in any cooking where you want to infuse a garlic flavor. Use the oil for salad dressings and pastas, too. It’s worth the effort, I promise. (Recipe from gomakeme.com.)
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*Ready for You! Have a favorite beverage you’d like chilling in your fridge? Whether it is Champagne or Carrot Juice, we can have it Ready and Waiting for you in your room. *Prefer not to drive for your night on the Village? No problem – we can be your designated driver! Honor System Snack Bar: everything is 50 cents! Fire Pit with all you need for a fire and S’Mores!
Need an Officiant for your Wedding? We can legally marry you! We are a Green Motel: Non-Toxic cleaning products, natural bath
WITH ROOMS STARTING AT $59.00 + TAX WE ARE THE AFFORDABLE WAY TO VISIT YELLOW SPRINGS. Our Continental Breakfast includes: organic coffee, fresh and canned fruits, juice, yogurt, farm fresh hardboiled eggs and a wide assortment of Carbs, both the good and bad for you kind! Assorted hot beverages are included in your stay and all the food and drinks are available 24/7.
If you are interested in booking a room with us, please call (937)767-8700 to make a reservation. All rooms have a small fridge, a/c, small desk, cable TV, clock radio, hairdryer with nightlight and more! Reserve the Whole Motel for your Gathering! At only $620 (plus tax) you get all 12 rooms. That is a savings of $188 over booking the rooms individually! Dog-Friendly Rooms available at no extra charge.
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May 27th, 28th and 30th
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Salt | Southwest Ohio | September/October 2016 | 37
Come to Wheat Ridge; “Where the Pace is a Little Slower”
GARLIC SOUP
38 | Salt | Southwest Ohio | September/October 2016
Servings: 6 Ingredients: 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 cup white onion, finely diced 5 tablespoons (1 head) fresh garlic, finely minced 2 tablespoons flour 4 cups chicken stock or broth 2 cups water 3 tablespoons white vinegar 1 teaspoon kosher salt Pepper to taste Directions: Heat the oil and butter in a medium soup pan on low. When the butter has melted, add the onion and garlic to the pan. Cook the onion and garlic for 20 minutes until soft but not brown. Add the flour and stir. Cook for 2 minutes, then add the chicken stock, water, vinegar and salt. Stir well. Bring to a boil, then simmer for 30 minutes. Serve hot. (Recipe adapted from “The Complete Book of 400 Soups.”)
GARLIC MUSHROOM SOUP
Servings: 8-10 Ingredients: 20 fresh garlic cloves, peeled 1 1/2 pounds fresh mushrooms 2 tablespoons olive oil 2 cups bread crumbs Fresh parsley, chopped 10 cups chicken broth Salt and pepper, to taste Dash hot sauce Directions: In food processor or by hand, finely chop garlic and 1 pound of mushrooms. Cut remaining mushrooms into thin slices. In 4-quart saucepan, heat 2 tablespoons of olive oil, sauté garlic and all the mushrooms for 3 minutes. Remove from pan and set aside. Sauté bread crumbs in remaining olive oil. Return garlic and mushrooms to pan, stir in parsley and sauté for 5 minutes. Add broth. Simmer for 15 minutes, stir frequently. Season to taste with salt, pepper and hot sauce. (Recipe from Country Woman magazine.)
VAL’S PESTO
I adapted this recipe from one given to me by college friend, Kathi Spirk, who adapted her recipe from Oprah Winfrey’s cookbook. See what you can adapt to make it your own. Anything with garlic and basil is worth eating. Oh, and it is easily doubled or tripled. Ingredients: 1/2 cup fresh basil 1 clove garlic (2 if you like) 1/4 cup Parmesan (or more to liking) Pine nuts or walnuts (optional and to liking) Olive oil Dash of lemon juice Directions: Place all solid ingredients in a blender or food processor. (More nuts make the pesto less creamy.) Cover with a few teaspoons of olive oil and dash of lemon juice. Puree. Serve fresh over 8-16 ounces of cooked pasta or place in small plastic containers to store in freezer.
Photo by Valerie LK Martin
A Heritage of Caring
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Salt | Southwest Ohio | September/October 2016 | 39
L. Eugene Smith & Son Funeral Home
Flooring
Planes, trains and antibacterial gel 40 | Salt | Southwest Ohio | September/October 2016
By Kay Frances In my job as a Funny Keynote Speaker, I travel. A lot. Mostly because I can’t convince the people to come to my house. When you travel a lot, you learn to navigate the ups-and-downs and find a way to make travel cheaper, safer and more enjoyable, or at least tolerable. I’ve noticed that the fancier the hotel is, the more likely they are to nickel-and-dime you to death. When you see that welcoming bottle of water in your room, be sure to read the fine print. There will likely be a $5 price tag on that “artisan” tap water. Best to find a local store to load up on snacks and drinks. Even the convenience store with the 1,000-percent markup will have better prices. If you like to throw your money around, read no further but, if you’ve ever been called “Cheap Charlie,” you are going to LOVE this tip. Most hotels have fitness centers and they usually have a 5-gallon water dispenser. See where I’m going with this? Take your empty water bottles there and fill up. You’re welcome. If this didn’t make you tingle
“On airplanes, I’m not a fan of sharing the arm rest with a total stranger. Now that people are coughing into the crook of their arms, I think it would be cleaner to just hold hands. Weird, but more sanitary.” just a bit, you must immediately revoke your “Tight Wad” membership card. The worst part of traveling is sharing everything with the unwashed masses: surfaces, buffet spoons, even the air you breathe. I read a study about what the most germ-laden part of the airplane is. The tray tables! Keep that in mind the next time you want to waste away the hours playing tic-tac-toe with your peanuts before you eat them. On airplanes, I’m not a fan of sharing the arm rest with a total stranger. Now that people are coughing into the crook of their arms, I think it would be cleaner to just hold hands. Weird, but more sanitary.
And, it seems that I always get seated next to someone with elbows so pointy I’m surprised they made it through security. Surely TSA can see those deadly weapons; and, yet, with the security crackdowns, I’m no longer allowed to carry a hacksaw on board to sever the arm of the seat mate who insists on poking me in the ribs. They’ve truly removed all of our coping tools. I normally travel solo, but if you travel in a group, don’t think you are safer by walking in packs of three or four holding hands. I don’t care where you go, the locals don’t do that and you’ll be branded a “tourist.” You’d be safer carrying a sign that says, “Mug me now and get it over with” or “Cash in fanny pack!” Besides, do you really want to hold hands with your fellow travelers? Do you really know where their hands have been? (Can you say, “tray table?”) The best way to survive travel is to realize that there is a LOT that is out of your control. Just keep your sense of humor and resolve to let go of the little things. Oh, and antibacterial gel. LOTS of antibacterial gel. A 55-gallon drum should be sufficient.
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Salt | Southwest Ohio | September/October 2016 | 41
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Out & About
Compiled by Lora Abernathy
ADAMS COUNTY Sept. 15-18 The 47th annual Peebles Old Timers Days, Main Street, Peebles. Call Heather James at 937-483-8224. Sept. 15-18 Serpent Mound Open House, 3850 state Route 73, Peebles. Visit serpentmound.org. Sept. 17 Walk to End Alzheimer’s, 10 a.m., Adams County Fairgrounds, 836 Boyd Ave., West Union. Visit alz.org/ cincinnati or call 800-272-3900 or 513-721-4284, ext. 127.
Oct. 1-2 Old Fashion Draft Horse, Mule and Pony Field Days, Glen-Dale Park, 2915 Fawcett Road, Peebles. Call Dale Grooms at 937-544-3123 Oct. 7-9 Wheat Ridge Olde Thyme Herb Fair and Harvest, 817 Tater Ridge Road, West Union. Call Kim Erwin at 937-544-8252 or visit wheatridgeherbfestivals.com.
Sept. 21-24 The 103rd Seaman Fall Festival, Seaman. Call Doris Bailey at 937386-2083.
Oct. 7-9 Adams County Trade Days at Adams County Fairgrounds, 836 Boyd Ave., West Union. Call Darlene Anderson at 937-205-7141.
Sept. 23 The Autumn Equinox Drumming, 8 p.m. to midnight, 375 Horner Chapel, Peebles. Visit serpentmound.org.
Oct. 9 The 14th annual Jack Roush Day, 7021 U.S. Route 52, Manchester. Call Buster at 937-549-3628 or Ray at 937-544-3154.
Sept. 24 Exile, 7 p.m., Red Barn Convention Center, 2223 Russellville Road, Winchester. Call 800-823-9197 or visit redbarnconventioncenter.com.
Oct. 22 Aaron Tippin, 7 p.m., Red Barn Convention Center, 2223 Russellville Road, Winchester. Call 800-823-9197 or visit redbarnconventioncenter.com.
Sept. 24 Adams County Marathon, Half Marathon and 5K, 8 a.m., Miller’s Bakery and Furniture, 960 Wheat Ridge Road, West Union. Call 606-831-3260, email thefishinfamily@gmail.com or visit runwiththeamish.com.
42 | Salt | Southwest Ohio | September/October 2016
T. Wilson Homestead, 92 old state Route 32, Peebles. Call 513-7243186 or visit johntwilsonhomestead.com.
Sept. 30 Jack-O-Lantern Walk at Woodland Alter, 33200 state Route 41, Peebles. Call 937-544-3344, email info@campwoodlandaltars.com or visit campwoodloodaltars.com. Sept. 30-Oct. 1 Adams County Heritage Days, John
BROWN COUNTY Sept. 17 Inaugural 5K Recovery Run/Walk Color Explosion, sponsored by the Coalition for a Drug Free Brown County, 9 a.m., Georgetown Exempted Village Schools soccer complex. Call 937-378-3504 or visit bcmhas.org/events/5k-recoveryrun/. Sept. 26-Oct. 1 Brown County Fair, 325 W. State St., Georgetown. Visit thelittlestatefair. com.
Visit thesaltmagazine.com and click on the Add Events link at the top to enter your event’s information. The deadline for entries is Sept. 28, 2016. (The calendar is for organizations’ special events only, excluding the listings of regular meetings.)
CLINTON COUNTY Sept. 16 Third Friday Party at the Mural: September End of Summer Bash, 6-11 p.m., downtown Wilmington. Visit mainstreetwilmington.com.
Main St., Wilmington. Visit themurphytheatre.org.
FAYETTE COUNTY
Sept. 17 CMH Dancing with the Stars, 7:30 p.m., The Murphy Theatre, 50 W. Main St., Wilmington. Visit themurphytheatre.org.
Sept. 16-18 Scarecrow Festival, Washington Court House. Country music star Aaron Tippin is set to perform 8 p.m. Saturday. Call Kelley Ford at 740-636-2340, Mekia Rhoades at 740-335-7282 or search “Scarecrow Festival” on Facebook.
Sept. 23-24 Wilmington Oktoberfest, St. Columbkille Catholic Church, 73 N. Mulberry St., Wilmington. Call 513-225-1998 or visit clintoncountyohio.com.
Sept. 20 United Way Hometown Hero Breakfast, 7:30 a.m., Fayette County Fairgrounds, Mahan Building, Washington Court House. Call Debbie Bryant at 740-335-8932.
Sept. 24 The McCartney Project, The Murphy Theatre, 50 W. Main St., Wilmington. Visit themurphytheatre.org.
GREENE COUNTY
Sept. 30 Russell Moore & IIIrd Tyme Out, The Murphy Theatre, 50 W. Main St., Wilmington. Visit themurphytheatre.org.
Sept. 30-Oct.2 New Vienna Oktoberfest, sponsored by the New Vienna Community Center, 5-11 p.m. Friday, 11 a.m. to 11 p.m. Saturday, 11 a.m. to 6 p.m. Sunday. Oct. 28 “Rocky Horror Picture Show,” 11 p.m., The Murphy Theatre, 50 W.
Sept. 17 The 20th annual U.S. Air Force Marathon. Visit usafmarathon.com. Sept. 17-18 The 21st annual Wool Gathering, Young’s Jersey Dairy, 6880 Springfield-Xenia Road, Yellow Springs. Call 937-767-1433 or visit youngsdairy.com. Sept. 24 The 19th annual Bob Pool “Orphan” Vehicle Show, 9 a.m. to 4 p.m., Young’s Jersey Dairy, 6880 Springfield-Xenia Road, Yellow Springs. Contact Jeff Frantz at 937426-8497 or ohioundertaker@woh. rr.com or call the dairy at 937-7671433 or visit youngsdairy.com.
Oct. 2 Circle of Victory 5K, Soin Medical Center, 3535 Pentagon Blvd., Beavercreek. Visit xacc.com. Oct. 8 Clark County Retired Teachers Car Show, registration 10 a.m. to noon, awards 3 p.m., Young’s Jersey Dairy, 6880 Springfield-Xenia Road, Yellow Springs. Call 937-7671433 or visit youngsdairy.com. Oct. 8 “Theresa Caputo Live! The Experience,” 7:30 p.m., Wright State University Nutter Center, 3640 Col. Glenn Highway, Dayton. Visit nuttercenter.com. Oct. 20-23 Disney on Ice presents “Dare to Dream,” Wright State University Nutter Center, 3640 Col. Glenn Highway, Dayton. Visit nuttercenter. com.
HIGHLAND COUNTY Sept. 17-18 Village of Highland Bicentennial Celebration, Highland. There will be at least three musical groups playing, plus several individuals performing, a fish fry, parade, Civil War encampment, old-fashioned games, inflatables, chili cookoff and artifacts on display. Call Barbara Hodge at 937-780-7931. Sept. 23 Highland County Chamber of Commerce 26th Annual Golf Outing, 8 a.m. to 2 p.m., Buckeye Hills Golf Course. Visit thehighlandchamber.com.
Oct. 7 Fish fry and cruise-in, 5-8 p.m., uptown Hillsboro, sponsored by the Hillsboro Uptown Business Association and the Paint Creek Joint EMS/Fire District.
Oct. 8 Taste of Highland County, featuring only restaurants and caterers from Highland County, 11 a.m. to 9 p.m., uptown Hillsboro, sponsored by the Hillsboro Uptown Business Association. For more information or to participate as a vendor, call Sharon Hughes at 937-393-3456. Oct. 27 HUBA Halloween Bash, 5-7 p.m., uptown Hillsboro, sponsored by the Hillsboro Uptown Business Association.
Oct. 29 Halloween party featuring Rootbound, 8 p.m., Fling Barn, 8205 West Berrysville Road, Hillsboro. Call 937-393-8200 or visit flingbarn.com.
MADISON COUNTY
Sept. 20-22 Farm Science Review, Molly Caren Agricultural Center, London. Organizers expect total attendance to top 110,000 at the global trade show which includes field demonstrations, educational presentations and more than 600 exhibitors displaying more than 4,000 product lines. Visit fsr.osu.edu. Sept. 25 Deer Creek Fall Challenge triathlon, Deer Creek State Park beach, Mt. Sterling. Visit hfpracing.com.
Oct. 27 Madison County Chamber of Commerce annual Bonanza!, 6 p.m., Choctaw Lake Lodge, London. Call Brynne at 740-852-2250.
Salt | Southwest Ohio | September/October 2016 | 43
Sept. 30 The 5K Buzzard Run/Walk, 7 p.m., New Vienna Community Center, 12 Main St., New Vienna. Visit clintoncountyohio.com.
Sept. 16-17 Xenia Community Festival, Shawnee Park, Xenia. Visit xacc.com.
Oct. 1-2 The 40th annual Fall Farm Pumpkin Festival, 11 a.m. to 6 p.m., Young’s Jersey Dairy, 6880 SpringfieldXenia Road, Yellow Springs. Call 937-767-1433 or visit youngsdairy. com.
Out & About
Want to see your event listed in Out & About?
OLD TIMERS CLUB, Inc.
At the Greene County Fairgrounds, Xenia, OH 2016 ENTERTAINMENT SCHEDULE
OPENING CEREMONIES
Thursday Sept. 22 6:00pm Opening Ceremonies 7:00pm Cake & Ice cream 8:00pm Golf Cart Parade
Friday Sept. 23, 2016 1:00pm-3:00pm Beavercreek Strummers 5:00pm -7:00pm Tony Hale and Blackwater 7:30pm -10:00pm George Brothers Band
Dining Hall Center Stage Center Stage
Friday Sept. 23 7:30am Tractor Drive Thru to Frisch's line up at center stage 7:15am 1:00pm Threshing Demo Threshing Area 2:00pm Saw Mill Demo Threshing Area 7:00pm Hayride Center Stage
Saturday Sept. 24, 2016 11:00am- 1:00pm Hamilton Family Band2:00pm-4:00pm Corkey’s Old Time Rock N Roll Band 5:00pm- 7:00pm Rob Gray (country) 8:00pm- 11:00pm Richard Lynch Band
Center Stage Center Stage Center Stage Center Stage
Saturday Sept. 24 7:00am -10:30am Pancake Breakfast 9:00am Mule & Donkey Show
Sunday Sept. 25, 2016 1:30pm-3:30pm Shot Gun Band
Center Stage
Center Stage Dining Hall
Dining Hall Horse Arena (behind Grandstand)
9:00am 10:00am 10:00am 12:00pm 2:00pm 2:30pm 3:00pm 3:00pm 4:00pm
Antique Tractor Pull Saw Mill Demo Garden Tractor Slow Race Big Wheel Race Bale Toss Money in the Hay Stack Parade Line Up Corn Husking Skillet & Rolling Pin Toss
4:00pm 7:45pm
Parade Hog Calling Contest
Sunday Sept. 25 9:00am 10:00am 10:00am 11:00am 11:00am 11:30am 12:00pm 1:00pm 1:00pm 1:30pm 2:00pm 3:00pm 3:00pm 4:00pm
Church Service Dining Hall Horse Show Horse Arena Garden Tractor Sign Up Pulling Track Saw Mi!tDemo Threshing Area Garden Tractor Pull Pulling Track Bubble Blowing Contest Dining Hall Pie Eating Contest Dining Hall Cross Cut Saw Contest Threshing Area Kiddie Tractor Pull Registration Kiddie Tractor Pull Behind Center Stage Kiddie Bale Toss Behind Center Stage Egg Toss Horse Arena Lumber Auction Threshing Area Tractor Raffle & Quilt Raffle Give Away- Center Stage
Threshing Area Garden Tractor Area Behind Center Stage Threshing Area Threshing Area Infield of Grandstand Threshing Area Threshing Area (Children & Adults) Grandstand Center Stage
September 23-25, 2016 www.oldtimersclub.com
Admission is $4.00 per person (children 12 & under free w/paying adult) Senior Day-Friday 8-5 Only - $1.00 60 yrs & older
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2016 SCHEDULE of EVENTS
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And one more thought... “I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.”
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— Henry David Thoreau
Photo taken by Lora Abernathy at the 2015 Bob Evans Farm Festival
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