GREAT COMMUNITY. GREAT HOSPITAL.
Where to Bone Up on Everything Orthopaedic Orthopaedic Services at Clinton Memorial Hospital
When it comes to taking care of every bone, joint, and muscle in your body, CMH is the smart, convenient choice. Youâ€™ll find everything you need in one central location, from radiology services, including MRI and CT scans, to surgery and rehabilitation therapy. Our on-site orthopaedic surgeons provide expert care for everything from hip and knee replacements and neck and back surgery to sports injuries and carpal tunnel syndrome. There are 200 bones in the human body and one place to take care of them all.
2 | Salt | August/September 2012
937.382.9606 cmhregional.com 610 W. Main Street, Âˆ Wilmington, OH 45177
Dr. Steven Agabegi 800-711-1130
Dr. Rick Compton 937-382-7374
Dr. Michael Griesser 937-382-6951 (Coming Soon)
Dr. Tom Matrka 937-382-6951 2298320
Don’t Miss the Excitement!
TUESDAY, OCT. 16, 2012
ROBERTS CONVENTION CENTRE Wilmington, OH
Featuring these guest chefs: Molly Dullea, Innkeeper General Denver, Wilmington Hundreds of Door Prizes!
Sharon Testa, Owner Mediterranean Restaurant, Wilmington
Billy Kong, Owner No. 1 China Buffet, Wilmington
• Door prizes • Over 40 vendors • Ice sculpting • Fashion show • VIP seating • Free tote bag with samples for each attendee • Farmers market An evening of so much fun! Let’s get together!
0 V.I.P. 5 $ g n Seati Goodie Bag
Premium asting, Seating at T es Apron, age
Includ nt of st bles in fro Dining Ta
Doors open at 4:00 p.m., Cook Show at 6:30 p.m. Tickets are $12.00/each and go on sale Sept. 10th Available at these locations: Wilmington News Journal, Xenia Daily Gazette, WCH Record-Herald, Hillsboro Times-Gazette, & Georgetown News Democrat
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HIGHLAND H IGHLA HLAND ND COUNTY COUNT OUNTY
Only an hour from the city but a step back to the simpler days of small town life....... On a recent stop in Hillsboro, the heart of Highland County, a visitor noted “this looks like the America I always read about”. From the 1842 court-house that is still in use to the locally owned shops and restaurants the city has retained the flavor of small town life while being firmly established in the 21st century. Within the borders of Highland County can be found a thriving Amish and Mennonite population as well as high tech companies that service the aircraft and auto industry. A high volume, automated candle works co-exists with locally made natural soy candles that are manufactured at their uptown store. Modern grocery merchants compliment the many local produce markets and butchers. Residents enjoy the best of modern life but in a peaceful, beautiful setting in the foot hills of Appalachia. From the city it is just a short, scenic drive out Route 50 into the center of the county or from Route 32 it’s a short drive up Route 62 to Hillsboro. At the intersection of Routes 50, 73, 124, 62 and 138 the journey is a pleasant one that avoids traffic and congestion while enjoying the sights of southern Ohio’s countryside. The communities of Greenfield, Leesburg and Lynchburg are minutes away from the main city of Hillsboro and each offer unique attractions for a day or weekend trip. Starting the day early could include a real country breakfast at one of the locally owned diners or a quick stop at the Amish bakery for donuts and coffee. A day might include visits to the numerous shops in the county or a day on one of the two lakes in the county. Nightlife is relaxed and friendly with a downtown theater offering local talent and a rural barn makes a great setting for nationally known blues and rock bands. Several locally owned hotels and bed and breakfast homes offer low cost accommodations as well as cabins and camping at the state parks. Your weekend trip to Highland County might be the best value around. More information ca be found at www.highlandcounty.com
August 3rd • First Friday Cruise-in and street party with classic cars and cruising the town September 1st-8th • Highland County Fair Experience a real county fair as it’s been for 200 years. On the site of the original fairgrounds racetrack. Live animals shows, midway rides and all the special foods you would expect. It’s so big we close the schools for a week! September 15th and 16th • Rocky Fork Thunder American power boat racing on the lake. Free admission, flea market and car show. VIP seating available. www.rockyforkthunder.com for more details.
October 25th • Boo Fest 5pm to 7 pm, upton with safe and sane Trick or Treating along the shops and restaurants of Hillsboro. Music, pet shows and costume contests and “Baby’s First Rock Show” at the Colony Theater at 7pm. November 24th • Hillsboro Upton Business Association Christmas Parade 2pm, with floats and Miss Snowflake of 2012 December 7th • Uptown Christmas First Friday Event, shopping, carolers, food and fun to start the season. Nativity display and petting zoo.
4 | Salt | August/September 2012
~ Calendar of Events ~
10 14 20 23 24 30 35 40 44 46 49
Taken by Storm By Pat Lawerence
Area Chefs Serve Up Taste & Entertainment By Beverly Drapalik & Pamela Stricker
Abundant Gardens By Andrea Chaffin
A Hidden Gem: River Walker B&B By Beverly Drapalik
Each Carving is a Journey By Carol Chroust
Perky Summer Pickle By Sheryl Sollars
Cool as a Cucumber By Lori Holcomb
Grandpa’s Pottery By Pamela Stricker
Outdoor Rooms By Sheryl Sollars
Before the Meal By Lora Abernathy
Out & About
7 9 19 43
Publisher’s Note By Pamela Stricker
Salt Notes By Gary Abernathy
Recipe Index Let’s Give a Hand to the Handy! By Kay Frances
Salt | August/September 2012 | 5
Hide & Shake Find the SHAKER in this issue, visit us at thesaltmagazine.com, click on the Shaker Contest link, complete the entry form, and be entered to win one of the $10 grocery cards. All entries must be made by September 14, 2012.
Flavor For Everyday Life www.thesaltmagazine.com
August/September 2012 Publisher Editor Food Editor Health & Wellness Editor Layout/Cover Design
Pamela Stricker Gary Abernathy Lori Holcomb Lora Abernathy Tina Murdock
Sales Adams County Lee Huffman, Publisher (937) 544-2391 firstname.lastname@example.org Brown County (937) 378-6161
Steve Triplett, Publisher email@example.com
Clinton County (937) 382-2574
Sharon Kersey, Ad Director firstname.lastname@example.org
Fayette County (740) 335-3611
Sherri Sattler, Ad Director email@example.com
Highland County (937) 393-3456
Mickey Parrott, Ad Director firstname.lastname@example.org
Subscriptions Lori Holcomb, Circulation Director (937) 382-2574 email@example.com
6 | Salt | August/September 2012
Contact SALT: firstname.lastname@example.org 761 S. Nelson Ave. | Wilmington, OH 45177 (937) 382-2574 SALT is published quarterly by Ohio Community Media, LLC and is available through the Georgetown NewsDemocrat, Hillsboro Times-Gazette, Ripley Bee, Washington CH Record-Herald,West Union People’s Defender and Wilmington News Journal. 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 for purchase at each of the newspaper offices for $3/copy or contact us to subscribe. Subscriptions $12 per year.
Please Buy Locally & Recycle.
Follow us on Facebook (The Salt Magazine) and Twitter (TheSaltMagazine).
Salt winners for our last issue: Kay Gaffin,West Union, OH Marlene Valentine,Wilmington, OH Robin Knorr, Kettering, OH You could win. Just look for the shaker in this issue then visit thesaltmagazine.com and click on the shaker button to enter.
Shaker time! In each issue of SALT, we try to feature creative photos of Salt and/or Salt & Pepper shakers from our readers’ collections. Please submit photos and descriptions to email@example.com by September 14, 2012 for consideration. Entries will also be considered for printing in future issues of SALT and at thesaltmagazine.com.
On the Cover “With These Hands,” our late summer edition of Salt, features the hand of Ray Storer, owner, Grandpa’s Pottery in Wilmington, as he crafts a new creation. Cover photo by Jeff Hibbs
HANDS Wilmington to do a photo shoot for our cover. Ray Storer invited me to throw my own piece of pottery. It’s something I have wanted to do for a long time. For the first time, I created my vase. I think I am hooked! I hope to return for some more lessons from this master potter. It’s not a great piece but it’s mine… created with these hands! I think it will be even more special when I place it in someone else’s hands as a gift. Here’s something else I make during the summer with my hands that you might want to try: BLT Pasta Salad 1 box bowtie pasta, cooked and drained, al dente Large tomato, sliced and cubed Lettuce (I like to use green leaf or Romaine) cut in strips 1-lb. bacon, fried, drained, cooled and crumbled Add ranch dressing or make your own dressing with mayonnaise, a bit of milk and a bit of sugar Just toss everything together in a large bowl and serve. It’s an easy summer salad and great for a crowd. What are you doing with your hands? Are they being put to good use? Could they do more? I hope you find some inspiration in this edition of Salt. If you do, please let us know. In the meantime…. please pass the salt!
Pamela Stricker Salt Publisher firstname.lastname@example.org
Salt | August/September 2012 | 7
photo by Jeff Hibbs
Artifacts live on often beyond the life of its creator. A gift to generations to come. A statement of that person’s legacy. Some of my most prized possessions are those that have been created by someone’s hands… not from a machine or a mold, but oneof-a-kind creations. Some were made just for me; a special card created by one of my kids, a painting done by a friend, the afghan my motherin-law made, the framed needlepoint someone took the time to make just for me. I wear a silver ring made by one of the Indians that sit in front of the Inn of the Governors in Santa Fe. The trademark for his handiwork is inside the ring. I have always admired the creativity and patience and skill that go into creating something by hand. I have a collection of dainty little dresses, carefully stitched underclothes, a stylish coat… all made by my grandmother for my mother more than 80 years ago. I am nearly moved to tears as I handle them and imagine the love and care she put into making them. I try to imagine my grandmother as a young mother, needle held between fingers without the age of wrinkles, sewing, and my mother, only a toddler then, busying herself at her mother’s feet. The work of my grandmother’s hands and heart still remains. In this issue of Salt, themed “With These Hands”, we feature some artists at work with their craft. We paid a visit to Grandpa’s Pottery in
Randy Riley â€“ Clinton County, Ohio Mayor of the city of Wilmington
Front Porch Profile offers a personal glimpse into the lives of notable people in our communities.
What period of history do you enjoy studying? The Revolutionary War era â€Ś as our nation was being forged.
By Lora Abernathy
What is your favorite Beatles song? The earlier ones, but the first one I really remember is â€œI Want to Hold Your Hand.â€? I was about 12 to 13 years old then.
What book are you currently reading? I always like to know what the kids are doing. I'm reading the third book in the Hunger Games series, â€œMockingjay.â€? I'm also starting â€œMohandas K. Gandhi: The Last Eighteen Years.â€? What makes you pound your fist on the table? This community and doing the very best things for it. Everyday when my feet hit the floor I'm thinking of ways to bring jobs here. I drive by Our Father's Kitchen and see that they need food. I see people who have been out of work for two, three years. Whatever it takes to bring jobs in here, we need to get it done. Pick-up trucks or sports cars? Pick-up trucks.
What do you love most about your community? Just walking down the street and people tipping their hat or waving; going to Kroger for a 15-minute trip and it turning into one-and-a-half hours. I love chatting with people. What one piece of advice would you give to your younger self? I'd do it all over again. When I was 25 years old, I was diagnosed with malignant melanoma. Within six months after my surgery, I saw two people die from it. It was the experience of only having a 15-percent chance of being alive five years from then that I made up my mind to never miss an opportunity to be involved, to never say no to something that sounds like an adventure.
Experience at Cape May! â€œ Friendsâ€Śstaff that feel like familyâ€Ś freedomâ€Śthatâ€™s the joy of living at Cape May! It was a great move for me and my familyâ€?
8 | Salt | August/September 2012
Helen Storer â€œ The staff is so responsive and making the move was much easier than I thought. The lack of worry and the social gatherings make my life more joyfulâ€? Jean Crites
937-382-2995 $BQF .BZ %S r 8JMNJOHUPO 0) r XXXDBQFNBZPIJPPSH
What are your favorite recipes for Holiday entertaining?
We’d love to share them in the next issue of Salt. Appetizers, main dishes, sides and desserts… anything that’s your “go to” recipe for Holiday entertaining.
When I first started out in the newspaper business, we were, thankfully, long past the days of the Linotype method of preparing stories for print – a long and laborious process that took hours to accomplish. Still, when I began nearly 30 years ago, much of the actual of work of putting each edition together continued to involve physically doing so by hand, from trimming the stories and headlines with scissors to paste them onto the large grid sheets, to developing photographs in the darkroom, to fitting it all together like a big puzzle, piece by piece. Today, of course, the building of a newspaper is all accomplished by computer, from writing the stories to transferring the digital photographs to paginating the pages via a variety of software programs specifically designed for the task. Today’s processes are faster and allow for more creativity, as well as better graphics and designs, but they do not lend the same sense of gratification that came with accomplishing the same task by the oldfashioned “hands on” methods. In this edition of Salt, we share with our readers a variety of crafts, skills and techniques that continue to be achieved through the time-honored traditions of artists and experts working with their hands. As our modern society witnesses amazing advances in technology and mechanization, the phrase “handmade” continues to carry with it a connotation of excellence, and an understanding that each product or creation is unique and rare because it was lovingly made by hand. Enjoy!
GARY ABERNATHY Gary Abernathy is publisher of The Times-Gazette in Hillsboro.
Salt | August/September 2012 | 9
Shoot an email to email@example.com or send the recipes to Salt Recipes, 761 S Nelson Ave, Wilmington, Ohio 45177, or visit thesaltmagazine.com and click on the SUBMIT RECIPE link at the top of the site.
By PAT LAWRENCE
before it arrived. If the guard hadn't warned me, I'd have been in the car when it hit.” Pausing at the front door, he saw their porch furniture fly up the sidewalk. Ken joined Sharon and Frieda in the closet basement under the steps, listening intently to Mother Nature's rampage outside. “It seemed like it lasted for hours,” Sharon says. “There was a roaring wind and the sound of wood cracking and glass breaking. We heard the porch rip off. From the sounds, I didn't think anything would be left. “Ken peeked out and saw whole trees blowing by. When it was over, we ran out. Everything was perfectly calm but it looked like there had been an explosion. The houses on either side of us were down, others on the block were just gone. Toys and clothes were hanging from downed tree branches. There was so much debris, I was afraid to look up and see our house.” The Chambers were lucky. Every window was blown out; there was glass everywhere, the porch was simply gone and a steel door from some other house was impaled on one of the roof dormers. There was a tree on the garage and another on the carport, but their house was basically intact and they were unhurt. Not everyone was so fortunate. Across the street, a neighbor stood, dazed but untouched, looking out where the walls of his home used to be. Two doors down, their friend Carol Forste died before emergency workers could get to her after her house collapsed. About 80 percent of the village's homes were touched in some way, but houses right on the river, like the Chambers' home, were directly in the storm's path. Many of the community's historic homes, 100- and 200year-old houses, were badly or
Salt | August/September 2012 | 11
Following one couple’s journey on the road to recovery from the Moscow tornado
Sharon and Ken Chambers built their house on the river in the quiet Clermont village of Moscow 15 years ago. Ken had retired once, but gone back to work as an electrical technician for Viox. Originally from Wilmington, they'd selected the site for its beautiful wooded setting and proximity to the Viox plant in Batavia. Married 41 years, almost every night they enjoyed dinner on their 40-foot front porch, where the family naturally gathered on weekends, where their grandchildren loved to play and where the Chambers could savor the serenity of life high above the banks of the Ohio. “You can see for three miles either way from the porch,” says Ken. “The view is amazing.” On March 2, 2012, the porch and the serenity disappeared in the wake of a raging, twentymile long, quarter-mile wide, EF3 tornado. In just a few moments, the wind, reaching speeds up to 160 mph, scattered 70-foot trees like kindling, shattered walls, swept away roofs, ripped buildings from their foundations and turned historic homes to rubble. As Ken was leaving work that afternoon, the guard on duty cautioned him about severe storm warnings in the Moscow area. “It sounded so serious, I called Sharon and told her to get to the basement, then drove the 25 miles as fast as I could to get home,” recalls Ken. Frieda Walker, a new neighbor, had just met Sharon that afternoon, but she gladly accepted Sharon's phone offer of shelter in the Chambers' poured concrete basement during the threatening weather. Racing home, Ken could see the darkening clouds and lightning, realizing as he drove that the storm system was moving incredibly fast. He says, “I got home about ten minutes
12 | Salt | August/September 2012
“I couldn't believe how many people came to help and we never got a bill from any of them."
irreparably damaged. Though many of their neighbors were without shelter, Ken and Sharon put tables up against the windows and slept in the basement. The next day, they began cleaning up. “We were lucky in so many ways,” Ken says. “Our son was adding on to his house, so he loaded up his sheets of plywood, lumber and tarps and brought them to us.” Family, friends and
volunteers from all over showed up with helping hands and useful equipment. “An acquaintance of Ken's brought his bucket truck so we could tarp up the roof,” Sharon says. “I couldn't believe how many people came to help and we never got a bill from any of them. The utility companies worked late getting service back and provided mobile phones.” It took two days to clear a
path to the garage. One car was totaled, the other two damaged. Carpet, bedding, clothes, mattresses and most of the furniture was unsalvageable; anything with fabric was embedded with thousands of glass slivers. Because the main floor of the Chambers' three-story, Cape Cod house is 11 feet high, helpers used a bobcat to bring out the furnishings. Outside, there was debris everywhere; metal, plastic,
clothing, pieces and property of houses from across town. Downed trees and limbs became mountains of chopped wood as roads and property were cleared. The federal government provided help, heavy equipment and dumpsters that were continually filled and deeply missed when they were pulled out so soon. The house where the neighbor was left standing
they rebuild exactly as the house was before. The cost of construction plus the cost of tearing down can be staggering.” The Chambers' home was the only house on their block to withstand the tornado structurally intact. “It's an All-American manufactured house, built to withstand significant wind damage,” says Sharon. “At the time, building to meet code restrictions seemed expensive and
bothersome, but not now. Clermont County is going to use our home as a model of construction for storms.” Sharon still mourns the loss of their nine big pine trees.“There's a skinny catalpa still standing and two sad looking pines that probably won't make it. We miss the trees and many more of the town's trees are coming down because they're damaged.” The couple is ready to get out of the basement.
They're just waiting for the final inspections. “The roof is on, siding is on, windows are in and the new carpet is down. We rebuilt the garage,” says Ken. “For a fresh start, we changed the colors of the house and that lifted our spirits. Things look pretty good compared to March. It feels good to come home.” Pat Lawrence is a freelance writer who lives in Hillsboro.
Salt | August/September 2012 | 13
without walls has been torn down, the lot is cleared, grass is coming up. But, even after four months, a lot of Moscow's homes still have tarps on the roof. Some people have started to rebuild; some haven't yet decided what they're going to do. Ken says, “It costs $35,000 to $55,000 to put in a foundation that meets current flood requirements. The historic houses can be grandfathered in, but only if
Area Chefs Serve Up Taste and Entertainment By BEVERLY DRAPALIK and PAMELA STRICKER
Billy Kong, owner, #1 China Buffet,Wilmington “I like food … all food. I don’t have a favorite dish. This is my life.” Billy Kong has been in the restaurant business for 25 years and has no plans for retirement. His devotion is evident as he walks around the restaurant. He is constantly talking with employees and working behind the counter. Even as he talks about his food, his eyes are watching the activities of the buffet and bar. His energy is apparent, so it is no surprise he goes to a fitness center that is open 24 hours a day. Billy grew up in New York and helped with his father’s restaurant. His entire family is in the food business, and working in another profession never really occurred to him. He works seven days a week and provides cuisine that satisfies most palates. At #1 China Buffet, five tables provide a beautiful buffet, but Billy enjoys creating special dishes for his customers. Today he went to the kitchen and returned, smiling,
14 | Salt | August/September 2012
Ch 1 #
a few minutes later with a Dragon Roll, Firecracker Shrimp and Chicken Lettuce Wraps. The dishes were a true experience: the dragon almost had a personality. The shrimp rested in what seemed to be a huge martini goblet. Local produce is used as much as possible in the summer months, and the colorful food on the buffet tables is proof. The restaurant also offers a sushi bar, happy bar, banquet room and patio, complete with music on Friday nights. Billy enjoys his work and is happiest when he creates great food experiences for others. Molly Dullea, owner and innkeeper, The General Denver Hotel,Wilmington When we asked Molly to be one of our guest chefs for this year’s cook show, she exclaimed, “Oh, that would be great! I will get to cook! I never get to cook these days.” That’s because Molly has her hands full as the owner of The General Denver Hotel. She stays involved in community events and promotes her community that she loves everywhere she can. Not one to just sit back and criticize or do nothing when she sees a need, this busy entrepreneur has thrown her hat in the ring and is running for Clinton County commissioner. Molly doesn’t do a lot of cooking these
ong K y l l i B
On October 16 at the Roberts Centre, about a thousand folks will gather for The SALT Market Place and Cook Show. Tickets will go on sale September 10, 2012. VIP tickets are $50 and will entitle attendees to premium tote bags and goodies, Salt Marketplace and Cook Show apron, and VIP seating in front of the stage with a sampling of each recipe prepared. General admission tickets are $12 and each ticket holder receives a tote bag, goodies, Salt magazine and the opportunity to win lots of door prizes. Watch your local paper and the website for details. Joining in the fun this year are some wonderful and entertaining chefs from right here in southern Ohio. We talked to three of them recently.
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however. At the Clinton County Open Lands Dinner she makes a “bountiful spread of all local ingredients.” She says, “My guests have come to expect some fresh new ideas, and I hate to let
ral Denv e n er Ge
them down.” Growing up she cooked for her family; then she cooked for friends. Even after graduating with a B.S. in Biology from Wright State University, she knew her “passion was creating great memories for people in the form of a meal and a gathering place.” Jennifer’s food and The General Denver create memories. Molly still hears from her first hotel guests, a New Zealand couple. They send an e-mail each year, thanking her for their memories of Wilmington.
Sharon Testa, owner, The Mediterranean Italian Restaurant and Cafe, Wilmington “Of everything I do, time passes most quickly when I am in the kitchen,” says Sharon Testa. It was her husband, Tony’s, dream to own a restaurant. Six years ago that became a reality when they opened The Mediterranean Italian Restaurant
ea l l u D Cr Molly ! s e ea ri ting Memo
Salt | August/September 2012 | 15
days at the hotel because she has a wonderful chef, Jennifer Purkey, who she brought in soon after she bought the hotel nine years ago. Jennifer is the chef at The General Denver and Molly is certain she has one of the best chefs in the area. Many folks would agree. Molly says, “There is a reason this place works. It’s a gathering place of many people with many tastes; it’s crossgenerational; we use local produce; and we are family here.” According to Molly, Jennifer has no boundaries: “The next thing Jennifer cooks is always my favorite dish.” Jennifer has the same view of her own cooking. “I enjoy cooking exciting dishes that may expand the palates of my guests. I love doing my monthly tastings because I’m typically preparing five dishes I’ve never made before... That’s exciting for me and our guests.” Jennifer does have a favorite event,
and Cafe in downtown Wilmington. Inspiration for the venue was inspired by the restaurants and cafes in his home state of Connecticut. It’s been a family affair from the beginning when Tony’s sister, Becky, and her husband, Steve, came and helped remodel and open the restaurant. They stayed on for six months. Today, Sharon and her two sons, Nick and Chris, head up the chef duties in the kitchen. Nick’s wife, Amber, helps manage the business side and oversees the wait-side of the restaurant. Chris’ friend, Krista, fills in wherever she is most needed. Tony oversees the business side of the establishment and often entertains with his exquisite talent on the guitar on Wednesday evenings. Sharon learned most of her culinary skills from her mother. “She was a really good cook.” She also had a great deal of encouragement from Marian Elam, a home economics teacher in the Clinton-Massie school system. “She knew I wanted to do something with my passion for preparing food. One day, while I was still working with the special-needs kids at CM, she came to me and brought a big stack of home ec books and laid them down in front of
me. ‘Figure it out!’, she said. It was her way of encouraging me to take the risk. She was a great encourager.” Local, fresh produce are incorporated into the offerings on the menu. The restaurant specializes in Italian cuisine, from pasta to pizza, plus grinders, appetizers, salads and desserts. “I love to bake, even though I hardly eat what I bake,” Sharon says with a smile. And she prepares all the desserts served in the restaurant.
diterranean e M
16 | Salt | August/September 2012
Besides these three chefs presenting their creations at the cook show, guests will also get to see recipes demonstrated by Natalie Geer Brunk, owner of Shoelaces Catering; Lori Holcomb, food editor for Salt Magazine and Sheryl Sollars, food contributor to Salt and other newspapers. Going to SALT’s Cook Show will undoubtedly create new memories in October. Don’t miss this event!
a t s e T n Sharo
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Beverly Drapalik lives in Wilmington with her husband, Jeff. They also live with a dog, a cat, a parrot, chickens and bees. She teaches English at Wilmington College. Pamela Stricker, publisher, also contributed to this article.
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100 R. Gordon Drive Wilmington,Ohio (937)382-1587 Elizabeth J. Looney, Pastor Joe Looney, Associate Pastor
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18 | Salt | August/September 2012
Nikki Williams of Washington Court House shared some of her favorite salt shakers from her collection!
â€œBread that this house may never know hunger, salt that life may always have flavor.â€? ~It's A Wonderful Life,(movie)1946
Share your pictures of your salt shakers for a future edition of Salt Magazine! Send the pictures to firstname.lastname@example.org
Index Green Bean and Tomato Salad................................36
Asian Cucumber Salad ...........................................36
Green Tomato Relish ..............................................31
Bell Pepper Confetti Salad .....................................35
Berry Salad ............................................................36
Carrot Salad ...........................................................36
Mexican Stuffed Peppers........................................22
Debbie's Pasta Salad ..............................................22
Perky Candied Dill Chips.......................................31
Dill Cucumber Sammies.........................................22
Pesto Potato Salad ..................................................36
Edamame and Roasted Corn Salad ........................36
Freezer Spaghetti Sauce.........................................21
Refrigerator Dilled Green Beans ............................31
Fresco Salsa ...........................................................22
Shaved Squash Salad..............................................36
Fruit Salsa and Cinnamon Chips.............................21
Watermelon Rind Pickles .......................................31
Goat Cheese and Beet Salad ..................................36
Salt | August/September 2012 | 19
BLT Pasta Salad .......................................................7
GAR Tackling an overly abundant garden: Annual recipes to look forward to.
by Andrea Chaffin email@example.com
I've always had a black thumb. Why yes, I did manage to kill an aloe plant, thought by many to thrive even under the most abusive conditions. Three years ago, a spring landscaping job with two flats of annuals in my prepared flower beds had a similar outcome. As a result, each summer while others were bringing in their hoards of harvest, I would happily accept any extras — especially tomatoes. Other times, I would settle for store-bought produce. But it was never the same. I sighed in desperation each time I sliced open a rather light pink looking Roma tomato, likely laden with fertilizers, chemicals and artificial growing agents.
Imagine my joy last summer when a family member offered to take the lead in caring for a large vegetable garden in my backyard. We spent hours planning the preparation, size and variety of the garden, and upon returning from a starter plant shopping spree Memorial Day weekend, we discovered we had absolutely overdone it. With 12 cucumbers, 20 tomatoes, 21 peppers, three cauliflower, three Brussels sprouts, a line of green beans, radishes and one struggling cilantro plant, the year of the garden forest began. By the third week of August, I was clearly outnumbered. Thanks to the fertile farmland, the plants were
significantly taller than my 5'2” frame, and I was begging everyone I knew to come pick the thousands of fruits before they rotted on the vine. Every inch of counter and table space in my kitchen was crowded with fragrant and colorful vegetables. I took action the only way I knew how: with a cutting board and my favorite knife. Due to the abundance, I was able to discover some fantastic summer recipes. Here are a few of my favorites I plan on making again this year, but just on a smaller scale. Andrea Chaffin is a fulltime reporter for Wilmington News Journal
Freezer Spaghetti Sauce
Fruit Salsa and Cinnamon Chips
Perfect for a garden tomato surplus, this recipe requires a bit of preparation but it is well worth the work. Add in some cooked ground beef or Italian sausage after unthawing for a meatier dinner.
A sweet twist on typical chips and salsa, this refreshingly different dish is always a hit at bridal and baby showers, as well as any summer party. Mix and match with your favorite fruit. No time to make the chips? Try graham crackers.
4 onions, chopped 4 cloves garlic, minced 1 green bell pepper, chopped ½ cup vegetable oil 16 cups chopped tomatoes (Roma are best) 2 tablespoons dried oregano 2 tablespoons dried basil ¼ cup chopped parsley ¼ cup white sugar 2 tablespoons salt 3/4 teaspoon ground black pepper 1 (6 ounce) can tomato paste
2 kiwis, peeled and diced 2 apples, peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Salt | August/September 2012 | 21
DENS In a large pot, boil water. Cut small crosses on each end of tomato and boil for one minute. Immediately place in ice water bath. Tomatoes will easily slide out of skins. Place in large bowl and mash. Set aside. In another large pot, sauté together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer. When ready to use sauce, stir in can of tomato paste. For a thicker sauce, add two cans of tomato paste. A slow cooker can be used for smaller batches.
Mexican Stuffed Peppers
Serve with Fresco Salsa, black beans and sour cream for a dinner you won't soon forget.
Use as little or as much jalapeño pepper to cater to your family's taste. To keep the hotness mild, leave out the pulp and seeds. Fresh cilantro is a MUST!
1 pound ground beef 1 (1 ounce) package taco seasoning mix 3/4 cup water 2 teaspoons chili powder ½ cup cooked rice ¼ teaspoon salt ¼ teaspoon garlic salt 1/8 teaspoon ground black pepper 2 (8 ounce) cans tomato sauce, divided 3 large bell peppers (try a variety of colors to impress guests) 1 can enchilada sauce 6 (1 inch) cubes Colby-Jack cheese Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. Brown the meat in a skillet, breaking it apart into crumbles as it cooks. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, ½ can enchilada sauce and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes. Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Bake empty peppers in a prepared baking dish for a few minutes to soften. Remove and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining cans of tomato sauce and enchilada sauce over the peppers. Cover the dish with aluminum foil. Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minu
Debbie's Pasta Salad
22 | Salt | August/September 2012
You know a recipe's good when it starts with a possessive name. I've learned over the years to bring extra recipe cards along with this salad to each summer party. Visit the deli for the meat and cheese and ask for it in one piece chunks. 1 box tri-color pasta, cooked 2-3 Roma tomatoes, sliced into chunks 1 cucumber, quartered lengthwise and sliced 1 green pepper, julienned. Add other varieties of peppers if desired ½ red onion, thinly sliced one small can sliced black olives, drained ¼ lb salami ¼ lb pepperoni ¼ lb swiss cheese ¼ lb provolone cheese 1 prepared bottle of Good Seasons Italian Dressing In a large bowl, combine cooked and cooled pasta with vegetables. Chop meat and cheese into small chunks. Toss with Italian dressing to desired taste.
6 Roma tomatoes, diced 1 sweet onion, diced 1 medium red bell pepper, diced 1 medium yellow bell pepper, diced Jalapeño pepper, diced, to taste 1 bunch cilantro, finely minced 1 lime, juiced 1 teaspoon garlic salt, or to taste In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.
Dill Cucumber Sammies Keep hungry guests at bay and out of the kitchen with this light (and economical!) appetizer. 1 cucumber, sliced 1- 8 oz. package of cream cheese, softened 1- .7 oz. package dry Italian-style salad dressing mix, or to taste ¼ cup mayonnaise ¼ cup sour cream 1 bunch fresh dill, chopped 1 package rye cocktail-style bread In a medium bowl, mix together cream cheese, mayonnaise, sour cream and chopped dill. Add dressing mix to taste, as it can be salty. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber.
Homemade Guacamole Skip the package and stick with the basics for this summer staple. Splurge on some high quality blue corn chips, add a margarita, and friends will flock for a fiesta. 2 ripe avocados, mashed ¼ medium red onion, diced 1 Roma tomato 1 large clove garlic, minced Juice of one whole lime salt to taste Run a large knife lengthwise around each avocado, carefully spinning the fruit to cut around the large seed. Pop the seed out. Place spoon between skin and fruit and spoon out fruit into bowl. Mash with a fork. Combine with onion, tomato, garlic, lime juice and salt.
A Hidden Gem:
River Walker Bed & Breakfast By BEVERLY DRAPALIK Paul Clark spends many mornings treating guests to yogurt, fruit, Belgian waffles, juice and coffee at a private Warren County haven in Oregonia: River Walker Bed & Breakfast. He admits that the guests are the true joy of owning the inn. He and his wife, Judy, have 35 years of experience in hospitality, and their bed & breakfast shows their attention to detail and great care in maintaining the getaway. Guests have their own private house -
two bedrooms, each with private a bath, and a common area with a pool table and exercise equipment are comfortable and beautiful. In the morning, breakfast is served in the main house. River Walker is unique because it’s the only bed & breakfast on the bike trail. When cyclists are tired, they enjoy having their “down time” on the deck of their private house. Owning a bike isn’t mandatory, however - the inn is just yards away from Little Miami Canoe Rental, and a short distance from the
new zip line at Camp Kern. Other adventures might include antiquing in Lebanon or Waynesville, eating and tasting at Valley Vineyards, or visiting Kings Island Amusement Park. Some guests love to sit on the deck and watch birds—especially enticing due to the beauty of the grounds. Paul has restored all of the buildings. The inn is a showplace. He even built a personal studio for creating his stained glass; Judy makes pottery there. Paul placed a stained glass creation of two owls in the upper window of the studio. The first night the window was installed, he and Judy heard a screech owl in the woods. The owl seemingly came closer, and they soon found it sitting on a limb near the studio. Five young owls were sitting on the limb, also, probably enjoying the images of two owls in the lighted stained glass. Guests usually learn about River Walker by word of mouth. Many are from Wisconsin, but people have come from as far away as England. (To one who lives in Wilmington, River Walker seems as if it is far from home.) More information can be found on the website, www.riverwalkerbed.com. Paul offers a Valley Vineyard weekend package, which includes dinner and wine at the vineyard, and a “Dare Devils” package, which includes the zip line. Special discounts are available midweek. The Clarks agree that River Walker has become “a destination.” Whatever you enjoy, whatever your lifestyle, this inn and its surrounding area can probably accommodate your wishes. River Walker is truly a gem hidden in the trees. BEVERLY DRAPALIK lives in Wilmington with her husband, Jeff. They also live with a dog, a cat, a parrot, chickens and bees. She teaches English at Wilmington College.
Donald Mertz in his shop where he carves his small wooden figures.
Each Carving is a Journey “ “Would be carvers would be carvers if they would carve wood”
By Carol Chroust
24 | Salt | August/September 2012
or Donald Mertz, the Wood Bee Carver, the journey is more than the destination.
“When you finish a carving, that’s the destination,” said Mertz who retired in 2006 as the pastor of the Wilmington, Ohio, First Christian Church (Disciples of Christ). “The journey is when you are carving a project. When you finish a project, you want to carve another one. Each carving is a learning experience because wood carving is learning by doing. The more you carve, the better you carve.” Mertz said that, as a pastor and preacher, words have always fascinated him. “I like a play on words,” he explained. “I say ‘would be carvers would be carvers if they would carve wood’. The more you do, the better you do. There are no mistakes in woodcarving, only learning experiences.” Mertz started out carving as a boy growing up on the farm. “Every boy had a pocket knife,” he
said. “I would whittle. It wasn’t until the 1970s I met a woodcarver who taught me the ABCs and the 1-2-3s of carving. I’ve been carving seriously since 1975.” Mertz said he primarily uses a knife for his carving although he uses other tools such as gougers, V tools and chisels. He wears a carving glove on his right hand and thumb guards on both hands. He prefers to carve in the round, carving the front, back and sides. He enjoys carving miniatures and human figurines rather than animals or birds. Most of his figures are six inches tall or smaller. He said the advantage of carving smaller figures is that it requires removing less wood and he can get to the finished design earlier. “I primarily carve men’s faces rather than female faces because the female faces have softer lines and curves,” he said. “The men’s faces lend themselves to carving hard lines, angles and planes. My subjects are
usually cowboys, hobos, clowns, old geezers, monks, gnomes and Santas.”
Mertz enjoys carving cowboys.
A woodcarving Mertz titled "An unemployed philosophy professor".
ertz added a dimension to his woodcarving career after Gary Kersey acquired a historical photograph of the Congressional funeral delegation standing in front of Lincoln’s Springfield, Illinois home. Kersey commissioned Mertz to carve the figures of the delegation. It took over a year to carve the 22 figures. “Don knew that it was important that their features were accurate,” said Kersey. “He got photographs and studied them as well as their clothes, hats and sashes. He measured the figures to get them to scale with the house.”
and see things differently. They begin to study faces, scenes from nature, how a tree looks. “You notice how the wind twisted the tree,” said Mertz. “You notice the texture of rocks or an old wooden fence post. The process is to open up the block of wood, to allow your imagination to have a mental picture of the subject you want to carve. A mental image will often allow the image to appear in the wood.” Mertz said that with any hobby or activity, the hobby should choose you rather than you choosing the hobby. “You try something and see if you like it,” he said. “If you do, there’s nothing else you can do but to continue with it.” For those interested in pursuing carving as a hobby, Mertz suggested taking a carving class or joining a local woodcarving group. Clinton County Woodcarvers meet the
Charles Lakatos, wood carpenter, was commissioned to build the house in a one-inchto-one-foot scale. It weighs over 300 pounds. “It’s remarkable,” said Kersey of the Lincoln funeral exhibit. “It’s complementary to history. There’s nothing like it in the world. It’s as good as history gets.” The exhibit was on display around the country including Gettysburg, the Pittsburg, Pennsylvania Civil War Round Table and the Crawfordsville, Indiana Historical Society. The
rare historical photograph owned by Kersey is currently on exhibit until September at the Ford Theatre Museum in Washington, D.C.
Salt | August/September 2012 | 25
Mertz worked from this original photo to craft the replica.
Asked if he had a favorite subject over the years, he said, “My favorite is the one I’m working on at the time.” Mertz said he believes we all have the creative spark within us but it has to be encouraged and set free. “Some people call it talent but not everyone has been encouraged to develop their talent,” he said. Mertz said there are many people who are interested in learning to carve. “They take a beginners class and they think, in a day or two, they can carve. People ask me how long it takes to carve a small figure. I tell them it takes 35 years to learn and eight hours to do it. You have to grow into carving. Once people begin the creative process, it grows. People who get captured by carving can’t get to sleep without thinking about it.” He believes the developing woodcarver begins to notice things
second Tuesday night of each month from 7 to 9 p.m. at the Senior Citizen Center, 789 North Nelson Avenue, Wilmington, Ohio. “Everyone is welcome and invited,” said Mertz. “There are also carving clubs in Middletown and Cincinnati. Dayton has a big club. We don’t teach children because of the liability. They don’t have the hand-to-eye coordination yet and they end up cutting themselves.” The Clinton County Woodcarvers participate, demonstrate and show their woodcarvings in the 4-H Building at the Clinton County Corn Festival. The festival is held September 7-9 at the Clinton County Fairgrounds, 958 West Main Street. To encourage other carvers, Mertz keeps a diary of his journey in woodcarving on his educational and informative blog, www.woodbeecarver.com. Mertz does not sell his woodcarvings
through his website or on eBay but at woodcarving shows and by word of mouth. Occasionally he does a private commission. An outstanding woodcarving show is the Artistry in Wood Show, November 10-11, 2012 at the Dayton Airport Expo Center. Woodcarvings and woodworking projects are displayed by over 200 artists from the United States and Canada. Competition entries are also on display with many carvings for sale. http://www.daytoncarvers.com
CAROL CHROUST Carol has written 29 years for local, regional, state and national publications. She is working on a non-fiction book and an historical fiction novel series. Carol and her husband, Jim, reside in Wilmington.
Mertz holding a figurine he calls "Old Salt". He prefers carving smaller subjects.
Donald Mertz carves an organ grinder with a monkey using a knife in his right hand and a protective glove on his left hand.
26 | Salt | August/September 2012
No two carvings are exactly alike as each takes on its own personality and characteristic.
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[PerkySummerPickles] …and relishes, too!
30 | Salt | August/September 2012
by Sheryl Sollars
As our gardens are getting near harvest season we need to think about what we plan on doing with our crops. Most of you will be canning the beans and tomatoes and freezing corn other vegetables, but that leaves the cucumbers, onions and peppers. For me, there is only one solution and that is making pickles and relishes. Many of you have never given this process a try, fearing that it is too difficult, when actually it is quite easy and well worth the effort. I know that many of you are familiar with making various types of pickles but many of you have never tried relishes. I remember that my mother made several different varieties but my favorites were green pepper relish and green tomato relish. I loved the green pepper relish on hot dogs as it gave them quite a different taste than the usual pickle relish. Relishes are easy! They do not require cooking and are heated during the canning process. Master canners are used to using a pressure canner but for people like me who doesn’t can in large quantities; a large stock pot will work. The purpose of processing canned goods is to form a vacuum seal to prevent bacteria from entering the canned food. This is achieved by heating the canned food in a canner or large pot of hot water and allowing the water to boil. The
heat from the boiling water and steam seals the rubber ring on the canning jar, thus forming a tight seal. When the seal has formed the canning lid will vacuum down and have a solid thud sound rather than a hollow or clicking sound. Some jars seal right away, when removed from the water bath, others may seal as they cool. If any jars do not seal once they have completely cooled, they can be used immediately and refrigerated or they must be put back into the hot water bath, returned to boil, and boiled again as per instructions to get it to form a seal. A hint to guarantee a good instant seal is to place rubber rimmed lids in a pan of boiling water for a few minutes before placing them on the jars. Having the jars hot before starting also helps. Now let’s move on to pickles and relishes. There are pickles that take only a short time to prepare while others like lime and dill can take days to weeks to process. I love dill pickles but just don’t have the patience to go through the process involved. When I was raising my sons, I used to can bread and butter pickles and we would eat on them all winter. My favorite is the recipe I found a long time ago for candied dill chips. They are not only easy - they have the best taste ever! There are many spices required for
making pickles including dill, mustard seeds, turmeric, coriander, celery seed and others. Most are common spices and can be found in the spice section of your supermarket. There are so many recipes out there for pickles and relishes and I have searched my file to bring you a few of them. If you try no other recipe, I insist you make some of the candied dill chips. They make about 2 quarts or 4 pints so you can make yourself some and pass one on to a friend. You can simply store these pickles in the refrigerator if you plan to eat them right away or process them in a hot water bath according to the directions in the recipe to keep them for later use. I hope that you will find this article inspirational and you will try your hand this year at making some pickles or relish for your family and friends. Nothing shows them how much you love them more than something homemade. SHERYL SOLLARS Sheryl, a Wilmington native, is an accomplished cook, homemaker, and writer. She currently resides in Wilmington with her three sons and seven grandchildren.
Green Tomato Relish
Refrigerator Dilled Green Beans
12 large green tomatoes 2 red bell peppers, halved and seeded 2 green bell peppers, halved and seeded 6 large onions 1 ½ tablespoons celery seed 1 ½ tablespoons mustard seeds ½ tablespoon salt 2 ½ cups sugar 1 cup apple cider vinegar
2 quarts water 2 pounds fresh green beans, washed and trimmed 1 teaspoon salt 2 teaspoons mustard seed 2 teaspoons dried dill weed 1 teaspoon red pepper flakes 1 teaspoon dill seed 4 cloves garlic, minced 2 cups distilled white vinegar 2/3 cup white sugar 2 cups water
In a food processer or grinder, coarsely grind tomatoes, red and green bell peppers and onions. (You may do this in batches). Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture in drain for 1 hour. In a large non-aluminum Dutch oven or stock pot, combine tomato mixture, celery seed, mustard seed, salt, sugar and vinegar. Bring to a boil and simmer over low heat for 5 minutes, stirring frequently. Sterilize enough jars to hold relish (about 6 one-pint jars). Boil “new” rubber lined lids and rings. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Place on lid and screw on lids tight, then loosen ½ turn. Place a rack in the bottom of a large stockpot and fill with enough boiling water to cover jars up half way. Carefully lower jars into pot using a jar holder. Leave a 2 inch space between each jar. Pour in more boiling water if necessary to cover jars by two inches of water. Bring water to a full boil, cover and reduce heat to medium low and process 30 minutes. Remove jars from pot and place on cloth-covered or wood surface several inches apart. After 10 minutes tighten jars slightly. Once cool, press top of each lid with finger insuring that seal is tight (lid should not move up or down at all.) Relish can be stored for up to a year.
Perky Candied Dill Chips
Cut pickles into ½” to ¾” slices. Pack into 2 quart or 4 pint jars. Place ¼ teaspoon mustard seeds (1/2 teaspoon if using quart jars) in each jar along with 1 dill weed strip. Place sugar, red pepper flakes (if used) and pickle juice in a large sauce pan and over medium heat bring to boil. Boil for 1 minute, stirring constantly. Remove from heat and let cool. Pour over pickles in the jars. Refrigerate and eat within 1 month or process in a hot water bath for 15 minutes to seal jars. Pickles are best after allowing to set at least one week.
Watermelon Rind Pickles ½ watermelon rind (about 10#) ¼ cup salt 6 cups cups water SYRUP: 5 cups sugar 5 cups water 1 orange or lemon, sliced thinly 3 sticks whole cinnamon* 4 teaspoons whole allspice* * Tied in a piece of cheesecloth Cut rind away from watermelon flesh leaving a small portion of watermelon flesh attached. Peel off green rind. Cut into 1 inch cubes (about 8 cups rind). Stir together salt and 6 cups water and let set overnight. Drain, rinse and place in large Dutch oven and cover with clear water. Cook on medium heat for about 30 minutes or until tender. Drain. While rind is cooking, combine 5 cups sugar, 5 cups water, and bag of spices in large saucepan and bring to boil. Boil for 5 minutes then add fruit slices and watermelon rind. Cook until rind is transparent. Remove spices and seal in hot jars.
Salt | August/September 2012 | 31
64 Oz. store bought, whole dill pickles, not Kosher dills 2 cup cups sugar ALL juice from pickles 1 teaspoon red pepper flakes, less or more depending on degree of heat desired (Optional) 1 teaspoon mustard seeds 2-4 small strips of dill weed
Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well. In a large bowl combine salt, mustard seed, dill weed, pepper flakes, dill seed and garlic. Mix. Add cooled beans to the bowl and stir. In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well. Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.
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2012 Job Access and Reverse Commute (JARC) - Tansportation provided for the Reentry Program of Highland County for employment training purposes at 50% of the cost. Specialized Transportation Program Grant - FRS Transportation approved for a new Modified Minivan and a Standard Minivan through our 2011 STP grant application. NET/TANF/OWF Transportation Services for eligible Medicaid recipients, as well as job & educational training for Ohio Works First (OWF) and Temporary Assistance to Needy Families (TANF) recipients of HCDJFS. 2012 Ohio Coordination Mobility Management Project -Mobility Manager is working towards meeting the mobility needs of Highland County through marketing of current transportation services while looking for funding sources to increase transportation services for those who are not eligible for any of our other types of funding sources. Such as: HARTS Fare Program affordable transportation for the elderly, disabled and others living within the Hillsboro City Limits and within a 5-mile radius of Hillsboro. All grants are through ODOT-Office of Transit & the Federal Transit Authority.
We will be happy to answer any of your transportation questions!
8:30AM - 4:00PM Monday-Friday
32 | Salt | August/September 2012
FOR YOUR SAFETY
2012 New Freedom Grant for the disabled and elderly of Highland County will pay 50% of the cost of transportation for any medical appointments or other basic life need.
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COOL as a by Lori Holcomb
Cucumber (A Cucumber Salad, that is!)
othing says summer in Ohio like oppressively hot and humid days, boiling over with blazing sunshine. And if you’re from Ohio, you also know that the very next day after that blindingly hot day could very well be overcast, rainy and cool. We’ll get long, humid, Floridalike stretches of sweltering heat followed by the sweet relief of a few warm, but much cooler, New England-like days filled with puffy white clouds, bright sunshine and cool breezes. That’s just how the weather shakes out here in our beautiful state. And I love it. Along with our summer sun, us folks here in the heartland also love to cook outside: whether at the campground, in our backyard or over a bonfire. And lucky for us, we have some of the best local produce and local farms to source our feasts anyone could want. We’ve got corn, tomatoes, cucumbers, onions,
squash of all sorts, zucchini, green beans, peppers, potatoes and so on. We’ve also got blackberries, strawberries, raspberries, apples, peaches – lions, tigers and bears, Oh, My! You get the picture. We’ve got it made here in our neck of the woods. With all this wholesome summer goodness, we’ve got the makings of some pretty spectacular summertime feasts! Often, when someone mentions a summer salad, your mind goes to the basics: potato, macaroni and slaw - all mayonnaise based mixtures of veggies. Don’t get me wrong. You can’t eat barbequed pork or brisket with out come creamy Cole Slaw. To do so would just be wrong. Especially if your barbeque finds its way onto a bun for a sandwich. Yum! And my family’s summer cookout wouldn’t be complete without my Mom’s mustard potato salad. They’re all good. And they’ve all got their hold in
our traditional summer fare. But, when the days are hot, the sun is sweltering and the gardens and farms are bursting with amazing, healthy produce, a lighter salad, sans-mayonnaise, just seems to set a little better on the palate. These type of salads really showcase our stellar produce, they’re easier to digest and they’re cool and light without sacrificing one bit of the flavor. Here are some of my favorite summer salads. I hope you enjoy them with your family and friends just as much as I do with mine. Here’s to a safe, cool and blessed summer fun… from my kitchen to yours! LORI HOLCOMB Wife to James and proud mom of Conner and Madilyn (Madie), Lori is the circulation director for the Wilmington News Journal. She is passionate about her family, her work, and her community.
Cool and Refreshingly Different Summer Salads Bell Pepper Confetti Salad
Whisk oil, lime juice, salt, sugar(honey or agave) and pepper flakes in a bowl. Toss in remaining ingredients and combine well. Serve as a stand alone salad, on a bed of lettuce or almost like a salsa with tortilla chips.
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2, 15oz. cans black beans, rinsed and drained 1 red bell pepper, finely diced 1 green bell pepper, finely diced 1 yellow bell pepper, finely diced 1 orange bell pepper, finely diced 1 red onion, finely diced 4 tablespoons lime juice, fresh 5 tablespoons olive oil 1 teaspoon salt 1 teaspoon sugar, agave or honey ½ teaspoon crushed red pepper flakes
Asian Cucumber Salad 2 seedless cucumbers 1-2 Fresno (red) Chile peppers, sliced 4 cloves garlic, finely minced 3 tablespoons rice wine vinegar 3 tablespoons canola oil 2 tablespoons sesame oil 1 teaspoon soy sauce 1 teaspoon sugar ½ teaspoon sesame seeds
Edamame and Roasted Corn Salad 16 oz. edamame beans, frozen and without pods 3 ears fresh corn, grilled lightly and kernels cut from cob (about 2 cups) 1 medium red bell pepper, diced ½ cup red onion 3 tablespoons fresh parsley, chopped
Dressing Slice cucumbers very thin and slice pepper(s) into thin rings. Set aside. In a bowl, whisk together remaining ingredients. Toss in cucumbers and peppers. Serve immediately.
¼ cup olive oil ¼ cup cider vinegar 2-3 tablespoon fresh cilantro ½ teaspoon red pepper flakes 2 cloves garlic, minced 1 teaspoon salt ¼ teaspoon black pepper Thaw edamame and cool corn. Combine vegetables and parsley in a bowl. In another bowl, whisk together vinaigrette ingredients. Toss vinaigrette with vegetables and refrigerate for at least one hour. Stir before serving. Not sure about using edamame? Try Lima beans for a similar and delicious alternative.
What is Edamame?
36 | Salt | August/September 2012
2, 10oz. bags shredded carrot 1 red onion, finely chopped ½ cup parsley, chopped ¼ cup slivered almonds, toasted Dressing: ¼ cup lemon juice Zest of 1 lemon 1 tablespoon Dijon mustard 2 cloves garlic Salt and Pepper ½ cup olive oil ¼ to ½ teaspoon crushed red pepper 2 tablespoons sugar Whisk together all the dressing ingredients in a large bowl. Toast almonds over low heat in a dry skillet until just slightly browned, being very careful not to burn. Add almonds, carrot, parsley and onion to the dressing mixture. Stir to combine. Cover and refrigerate until served. Note: Pre-packaged shredded carrots work best in this recipe because they are less juicy and more coarsely shredded (thicker), however, you can shred your own using a very coarse disk on your food processor, being sure to allow to drain in a mesh strainer over a bowl before starting this salad.
Edamame is just a simple soybean, harvested before hardening … something else we Ohioians know a lot about! They’re making a splash in foodie circles although they have been a mainstay in Asian culture for centuries.
Lentil Salad 2 cups lentils, dry, whichever type you prefer 4 cups water 1 red bell pepper, diced 3 green onions, finely sliced 1 cup grape tomatoes, halved ½ cup feta cheese, crumbled 2 cloves garlic, minced ¼ cup olive oil 4 tablespoons red wine vinegar 2 tablespoon lemon juice 4 tablespoons fresh oregano, finely chopped 1 ½ teaspoons salt, more or less to taste ¼ teaspoon black pepper Rinse and check lentils for any debris. Place lentils and water in a pot. Bring water to a boil and cook lentils until tender but still firm. Be careful to watch them closely and prevent them from becoming mushy. Rinse with cold water and drain in a mesh strainer. Allow to cool. Whisk oil, lemon juice, vinegar, salt, garlic, oregano and pepper in a small bowl. Toss in lentils, peppers, tomatoes, onion and feta. Cover and refrigerate until served.
Green Bean and Tomato Salad
Pesto Potato Salad
1 lb. fresh green beans 1 lb. cherry or grape tomatoes ¼ cup red onion, very finely chopped 3 tablespoons red wine vinegar 5 tablespoons olive oil 2 cloves garlic, finely minced 1 tablespoon basil, finely chopped
1 ½ lbs. baby red potatoes, 1 red pepper, cored and finely chopped 1 sweet onion, finely chopped ½ cup homemade or store bought basil pesto Salt and Pepper to taste
Trim ends off of green beans and blanch in boiling, salted water for 4-6 minutes, until vibrant and just tender, making sure beans still remain slightly crisp. Drain and plunge hot beans into a bowl of ice water to stop cooking. Dry beans with towel and chop into 1” pieces. Set aside. Halve tomatoes. Whisk together vinegar, oil, garlic, basil. Toss in tomatoes. Just before serving, toss in green beans. Salt and pepper to taste.
Shaved Squash Salad 4 small yellow or green summer squash, or zucchini or mixture of all three, about 1lb. total 3 tablespoons olive oil 1 tablespoon lemon juice, fresh 1/3 cup fresh mint leaves, chopped ½ teaspoon salt ¼ teaspoon black pepper ¼ cup pine nuts, lightly toasted Shaved Asiago, Romano or Parmesan cheese Very thinly slice squash using a Mandoline or the thinnest slicing disk on your food processor. Whisk together oil, lemon juice, salt and pepper. Add squash and pine nuts, tossing to coat. Top with shaved Asiago, Romano or Parmesan cheese.
Goat Cheese and Beet Salad 4 beets, washed, peeled and halved 1/3 cup chopped walnuts 3 tablespoons maple syrup ½ cup frozen orange juice concentrate 4 tablespoons balsamic vinegar ½ cup extra virgin olive oil 2-3 ounces goat cheese Mixed salad greens
Berry Salad 8 cups mixes salad greens 2 cups fresh berries (blueberries, raspberries, strawberries) ½ cup Gorgonzola or bleu cheese ¼ cup toasted walnuts, pecans or almond slivers Balsamic or other vinaigrette Toss all greens, berries, cheese and nuts. Plate on individual plates. Drizzle with vinaigrette. Serve.
Radish Salad 3 tablespoons orange juice, fresh 3 tablespoons lime juice, fresh 3 tablespoons olive oil 2 teaspoons honey Salt and pepper to taste 1 lb. radishes, trimmed and sliced thin ¼ cup fresh cilantro leaves, 1/3 cup red onion, finely chopped Whisk together first 5 ingredients. Toss in remaining ingredients and mix well to coat. Refrigerate for at least one hour and stir well before serving.
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Place beets in a saucepan and cover with water. Bring to a low boil and cook until tender, about 20-25 minutes. Drain, cool and cut into ¼-½ cubes. Toast walnuts in a skillet over low heat until just lightly browned and then stir in maple syrup and cook until coated and bubbling. Remove from heat and set aside to cool. Whisk together juice, vinegar and oil. Salt and pepper to taste. Place greens on four individual salad plates. Top greens with equal amounts of sugared nuts and beet cubes. Dot with dabs of goat cheese. Drizzle with dressing. Serve.
Steam potatoes, leaving skin on, in a steamer basket over boiling water for about 20 minutes (or gently boil) until tender but firm. Drain and cool. Cut potatoes into bite sized pieces. Toss potatoes in a bowl with remaining ingredients. Salt and pepper to taste. Cover and refrigerate until ready to serve.
Visit Highland County Field of Dreams Custom Picture Framing and Antiques Furniture, Candles and Unique Finds Frame that special heirloom, kid's art, print, diploma, photo, sports memorabilia and more... I provide original, creative and quality work. 21 years of experience!
Authentic Chinese Restaurant To Dine In, Carry Out & Catering ALL YOU CAN EAT BUFFET
Nestled between Hillsboro and Wilmington at 10330 Mad River Rd., New Vienna
OPEN 7 DAYS A WEEK Mon. - Thurs: 10:30 am - 10:00 pm Fri & Sat: 10:30 am - 11:00 pm Sun: 11:00 am - 10:00 p.m.
Wednesday thru Saturday 10:00 - 6:00 or call for an appointment at
1092 North High Street, Hillsboro, OH 45133
Phone: 937-393-2338 • Fax: 937-393-2298
A Remembrance OF LIFE. WE’RE HERE FOR You. Allow us to honor your love one with our commitment to the finest quality funeral and cremation services.
241 East Main Street Hillsboro 937-393-2373
Let us take care of all your wedding day “arrangements.” From stunning bridal bouquets to tasteful boutonnieres, our handcrafted floral creations are designed to complement the unique style of your special day.
Robbins Village Florist 232 Jefferson Street, Greenfield, Ohio 45123 1-800-860-2012 (937) 981-2012 or 981-2966
Murphy Hardware Since 1949
9 3 7- 3 9 3 - 4 2 5 8 Since 1887 210 S. Main St., Lynchburg, Ohio 45142
937-364-2162 “One of Southern Ohio’s Oldest Hardware Stores”
UTILITY VEHICLES 2296785
Visit Highland County Re-Elect
Warnock TREASURER OR V O TE F K C WARNO D N H IG H L A ! Y COUNT Paid for by Vicki Warnock, Treasurer 4281 Newman Rd., Hillsboro, OH 45133
Congregation of the Hillsboro House of Worship would like for everyone to come worship with them. The church is located at 8394 US 62 at the north edge of Hillsboro. For more information call Paster Randy Hamilton at 393-5157. www.hillsborohouseofworship.org
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After surgery, illness or injury, you want to get home and back to your life as quickly as possible. Choosing the right medical and rehabilitation team will strongly impact your recovery. Heartland offers state-of-the-art equipment, trained therapists and nurses, similar to a hospital setting. Our team offers alternatives for patients making the transition from hospital to home by using an intensive approach that teaches lifestyle adjustments to promote independence. After all, isn't your goal to successfully return home and back to a meaningful lifestyle? Come tour Heartland, see our staff in action and receive a complimentary tour package. We will also show you our outcomes that are targeted to getting patients back home.
Heartland of Hillsboro 1141 Northview Dr. Hillsboro 937-393-5766 www.hcr-manorcare.com
40 | Salt | August/September 2012
By PAMELA STRICKER
Grandpa’s Pottery blends craftsmanship with life’s messages photo by Jeff Hibbs
The products from Grandpa’s Pottery are beautiful and intricate, but the messages they convey are often even more impressive. Ray Storer is a retired pastor in the greater Cincinnati area and a retired school principal in the Forest Hills school district in Cincinnati, Ohio. He taught art and pottery-making for 49 years and is well known in southwest Ohio and the tri-state area. Since retiring, Ray developed Grandpa’s Pottery, along with his wife, Betty, their son, Brooke, and their daughter-in-law, Amy. Ray markets his work through shows and wholesale outlets, as well as at their retail base in Wilmington, Ohio. He does demonstration engagements for many community events, churches, clubs and business groups throughout the state, using the potter’s wheel. He exhibits at numerous shows each year. Some hands just seem to have been more blessed with creative talent than others, and Ray Storer’s hands have been blessed. His hand-thrown pottery has earned him a reputation among many as a master potter. “It’s amazing to see what the hands of man can accomplish when we team up with God,” says Ray with a twinkle in his eye. Ray was a student majoring in art at Wilmington College. He recalls the school had a wheel but no one knew how to operate it. But he remained intrigued with pottery and he began experimenting in his own basement. “It was hard and I would get so frustrated. There would be tears streaming down my face,” recalls Ray. Back then, Ray said his pottery was so crude and imperfect that he would give it away. He would go to nursing homes and share the story of how the pots were made and then let residents pick out their piece based on their age. The oldest would get to pick first and on down to the youngest. “They didn’t seem to care that the quality was not there. They loved it! But the better my pottery would get the more they would tend to try to lie about their age so they could have first pick,” says Ray with a smile. Ray was also a pastor for over 50 years. He has retired, but continues to draw his
‘It’s amazing what man can accomplish when we team up with God’ inspiration from the scripture. One of his favorites is in Jeremiah 18, when God tells Jeremiah to “go down to the potter’s house, and I am going to speak and instruct you.” Ray, like Jeremiah, receives inspiration at the potter’s wheel. He sees many life lessons from the way clay is fashioned into a thing of beauty. “We are all made of clay,” he says. “Like the clay, we need to be centered on the potter’s wheel. Centering the clay is the most difficult task the potter faces as he starts to make a vessel. To center the clay, the potter must take control of the clay. Like the clay, we must yield control to the eternal potter in order for us to experience a real relationship with the Lord.” Ray says, “The potter works with the clay until he gets right. He wants something good, something beautiful and perfect in the potter’s eyes.” Ray has a pitcher made with a heart-shaped opening at the top. He
wants it remind people that it’s a heart that should always be spilling out love. There is a “spirit bowl” with nine flutes in the rim to remind one of the nine fruits of the spirit. “There’s a lot of symbolism in the pottery we make,” he says. Ray says his goal is to create “gifts that keep on giving,” which is accomplished by offering opportunities for adults as well as children to make their own pottery together. Often, couples come and make pottery together on an anniversary. Ray never did have a formal lesson at the wheel. He was working on his PhD at the University of Cincinnati when he took an elective in pottery. When the professor saw him at work for the first time, he spotted his talent right away and asked for his help to teach his class. So he did, but that was the end of any formal training. “Pottery wouldn’t be fun if I didn’t make it for people,” says Ray. “The
reward is to see someone’s face when they are given a piece of pottery.” Says Ray, “If I am having a tough day, I prefer not to get on the potter’s wheel. I want to make it with joy. It’s a very emotional thing for me.” There is no hiding the fact that he is passionate about his craft. “If you love what you do, you never have to work another day in your life,” he grins. The style and tastes created by the various hands crafting Grandpa’s Pottery seem to complement each other’s work. They will all be on hand when they host the Wilmington Art and Pottery Festival, a juried art and pottery show, August 17, noon to 9 p.m. and August 18, 9 a.m. to 6 p.m. at the Roberts Centre. The family markets its work at numerous shows and festivals throughout the tri-state area, wholesale outlets, as well as their retail base located at 3558 State Route 73W, Wilmington. For more information, call (937)382-6442.
is Proud to Add Hillsboro Regional Dialysis to our Family.
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Call (937) 435 -4030
We are here to serve the dialysis community. For more information about DaVita, its kidney education and its community programs, please visit www.davita.com. 2294392
Salt | August/September 2012 | 41
Highland County Dialysis
We Offer: In center hemodialysis
Wheat Ridge Olde Thyme Herb Fair & Harvest Celebration Friday, Saturday and Sunday
October 12th, 13th & 14th, 2012 10:00 a.m. to 5:00 p.m. Enjoy the fall harvest along with 150 artisans, craftspeople, antiques, fall harvest decorations, herbs and herbal products, locally produced and from-scratch foods, and shooting the Pumpkin Cannon. Located In the Heart of Wheat Ridge Amish Country
817 Tater Ridge Rd. West Union, OH 45693 For more information and booth rental, call Kim Ervin at 937-544-8252 2296834
Highland County Water Company, Inc. Main Office
42 | Salt | August/September 2012
U.S. Rt. 50 West, Hillsboro, OH 937-393-4281 • 1-800-533-6839
Treatment Plant 14080 U.S. Rt. 50, Hillsboro, OH 1-800-536-6839 • 937-365-1141 Serving Highland, Adams, Ross, Brown & Clinton Counties!
Water Service to the Area 2294377
too. Even when pressed together, my fingers have “windows” which means the people can see what I’m trying to hide. Sort of busts the illusion. I’m in awe of people that play musical instruments or create things with their hands. I dabbled in arts and crafts, but when you have a pathological fear of power tools, you’re pretty limited to what you can make with glue and ribbon. I did come up with a cute little use for old horseshoes, but I had to outsource the cleaning of them. I bought a grinder and when I tried to clean a horseshoe, it started throwing sparks and I thought it was faulty and likely to start a fire. I promptly boxed it up and returned it. I could hear the salespeople snickering as I walked away. I later learned that grinders are supposed to throw sparks. Really salespeople? Like you’re born knowing this stuff? Good cooks and bakers do wonderful things with their hands. I know that cooking is not an exact science, but there are some physics involved. For example, baking soda has scientific properties and a very specific purpose. Therefore, you can’t mess around with the amount that you’re supposed to use in a particular recipe. I recall a story my mom told of when she and Dad were first married. Dad was in the kitchen making
biscuits. He hollered into the other room, “How much baking soda do I use?” Mom hollered back, “a level teaspoon!” But, what Dad heard was, “eleven teaspoons.” Let’s just say those biscuits got taller than necessary. He was probably lucky he could even pull them out of the oven. The lesson here? Don’t holler from room to room! But on the issue of people who are talented with their hands and can make amazing things, music and taste treats, it would appear that we have two choices here: 1.) Get good with our hands. 2.) Befriend those that are and hope to be the grateful recipient of their talents. For my part, I will continue to give handy people a hand. After all, I have plenty of “hand” to spare. Or so I’ve been told. Repeatedly. KAY FRANCES is known as “America’s Funniest Stressbuster.” She gives 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.” To order the book or find out more about Kay, visit her website at: www.KayFrances.com.
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There are two things I’ve been told over and over throughout my life: 1.) I look exactly like my dad. 2.) I have freakishly large hands. Thanks on both counts, everybody. Just what a girl wants to hear. I suppose it’s debatable on whether or not I look like my dad, but regrettably, I have to admit the comment about my hands is true. (But, really, people. Do you have to blurt out everything you think?) And with these hands, you’d think I’d be, well, “handy.” Yet, even though my fingers can span an octave-and-three on the piano, I can barely bang out a passable version of “Chop Sticks.” My dad (aka my “twin” according to some) was a piano technician and at times, we would at least a dozen pianos in our garage. So, you’d think I could play! But, in my defense, I have to note that some of them were “player” pianos. Why break a nail and learn to play when you could just pump the pedals and a perfect rendition of “Darktown Strutters’ Ball” would come wafting out? (And when was the last time you heard someone mention THAT tune?) I never had much of an aptitude for the guitar, either. I can’t make a bar chord to save my life. In order to do so, I had to use something called a “capo.” My guitar-player brother called it a “substitute for talent.” Turns out I’d make a lousy magician,
44 | Salt | August/September 2012
OUTDOOR ROOMS As a society, we not only bring the outdoors in, we take the indoors out with many home furnishing trends. More and more people are incorporating outdoor rooms into their home and landscape plans. Simple lawns are transforming into garden retreats. These oases expand the square footage of our living space while allowing us to soak in nature and de-stress. Today’s outdoor retreats utilize all the elements of indoor living, from purposeful living areas to furniture styles to detailed accessories to create spaces that are enjoyable inside and out. When planning an outdoor room, start by defining your space. This could be done through more permanent structural items such as pavers for the floor, a pergola for a roof, a rock wall for privacy and seating or something more easily and economically incorporated like an outdoor area rug. Sunbrella curtains at the corner of an existing deck or porch create an illusion of intimacy while giving a nice splash of color.
Keep your space congruent with the rest of your home in architectural style and function. If you have a cottage style home, a sleek, modern retreat will feel out of place. Is a spot for entertaining and dining what you are looking for? Then plan the space in connection to a kitchen or dining room exterior doorway. If a quiet sanctuary is your heart’s desire, this space may be better suited off a master bedroom or living room. Look for ways to creatively transition from your home’s passages. While some spaces are connected to our homes, many are in other parts of the property. The journey to your outdoor room is just as important as your destination. For an informal retreat, a meandering, curving pathway is best. For a more formal approach, install a straight path surrounded by structured bushes.
More families are bringing the outside to the inside By STEPHANIE HARDWICK STOKES
Decorate your outdoor living spaces just like you would the interior of your home, with fine exterior furniture, weatherproof accessories and the same integrated color scheme. Repeat a fabric pattern that you have used inside to link the interior and exterior. Try to duplicate the style of furniture and the coloring. Accents that are sturdy and fashionable abound for the outdoors. Keep your accessory choices similar to what you have selected inside. Candles, wall hangings, area rugs, throw pillows and lighting are among a few of the acce--ssories that you can find designed specifically for outdoor use. There are many more choices available now than just a few years ago – especially for homes with distinct styling and more sophisticated options for estate homes.
Creating an outdoor living area can be a simple or as complicated as your home, budget and taste allows. Purpose Do you want a secret garden-type retreat or an outdoor kitchen? A pool or a swing? Do you want it to be informal or formal? Location Choose a location based on the following criteria: Accessibility – How will you get to the room? Will it be connected to the house? If you want an informal lounge, a meandering, curving pathway is best. If you want something more formal, choose a straight path. Elements: sun/shade/wind exposure – If you want an outdoor kitchen with pots of herbs and vegetables, you’ll need a lot of sun. Privacy and noise control – If you want a serene retreat, placing the garden by a road or street isn’t the best plan. If you want a community garden where neighbors are welcome, something closer to the road would be best. Mature growth of plants – Don’t plant a maple tree under a power line unless you want the middle cut out by the power company. Style Choose the style of your outdoor room based on the following criteria: Existing architectural details – If your house is a cottage, a sleek modern room and garden won’t match. Keep styles similar in nature. Visually link indoor/outdoor locations – Repeat a pattern used inside. Duplicate a color, or style of furniture outdoors. Use similar accents. Colors – Warm colors like red make a space feel smaller. Cool colors like blue and lavender make a space feel larger.
is an officer of the executive board of the Dayton Society of Interior Designers. Her work has been featured in the Dayton Daily News, the Cincinnati Enquirer and in various Designer Show houses. She resides in Clinton County, and works throughout southwest Ohio. She may be contacted at Hardwick Designs (937) 383-4832 or email@example.com.
DIY TIP: Bright colors transform an ordinary picnic table for a trendsetting family. Photo courtesy of Rebecca VanPelt
Salt | August/September 2012 | 45
STEPHANIE HARDWICK STOKES
Before the Meal
46 | Salt | August/September 2012
Couple's years spent farming yield harvest of gratitude On a few acres of land in a small, tight-knit community, a red tractor inches forward, kicking up dirt and dust in its wake. A World War II veteran sits atop and steers the 40-year-old machine. Steady does it. In a separate garden a few yards away, the veteran's wife, a retired teacher, inspects the tomatoes and peppers, gently cupping a small, newly-budding vegetable in her hand before moving on to the next. She takes a moment and peers over her shoulder, smiling at him behind his back. They've been married 65 years this summer.
Many of the couple's days were spent down at “the bottom,” a unique sobriquet which inferred should you inquire as to their whereabouts - that they were not at their home, but were a couple miles down the road. The bottom is actually a valley among the West Virginia trees and hillsides along Big Tyler Road in Cross Lanes, a shallow, gurgling creek separates the hills from the valley. It was another piece of property that Russell and Mary Thaxton, my maternal grandparents, owned and farmed. In their younger days, money was tight. Most people in those parts lived in the country, and grocery stores were few and far between. Growing crops meant eating. The bottom was where they farmed, where survival resided. With time and more prosperity befitting a couple whose children
by Lora Abernathy
and careers had grown, in addition to the yields from their crop making wonderful Sunday suppers and weekday leftovers for our family, they were either shared with neighbors or sold to the local markets. “Nothing like those Tyler Mountain green beans,” Grandpa would declare at nearly every meal. He wasn't forgetful. He was grateful. We grandkids would nod, thoughtfully agreeing how delicious they were, mustering a “Mmm, hmm” in response. Someday we'd catch his other meaning. His enthusiasm about “Tyler Mountain-made” produce had all of us believe we were eating the best stuff on earth, that we were given something special that belonged to no one else. We were. I later would find out that these
food species were not actually named Tyler Mountain green beans or Tyler Mountain tomatoes or Tyler Mountain corn; just another one of Grandpa's nicknames for life. Year after year, they worked in the garden to prepare everything before the meal, raising turnips, kale, green onions, carrots, radishes, cabbage, lettuce, peas, hot peppers, potatoes, corn and tomatoes … for starters. If I, my brother, Kevin, and cousins, Wade and Elana, weren't busy chasing the family dog, Mac, around the bottom, or trying to catch minnows from the creek, sometimes we could be coaxed into helping Grandpa dig up potatoes or helping Grandma string and snap the green beans. Sometimes even staying out of the way was helpful, Mom would tell us on occasion. Grandma and Grandpa, now in their 80s, are still working down at the bottom, just producing much less crop than years now gone by. Grandma's Tyler Mountain tomatoes will soon be ready to pluck from the vine this year, (they're really named Pink Panther), and she'll start canning the Tyler Mountain green beans (Half Runners).
LORA ABERNATHY is the online editor for the southwest division of Ohio Community Media.
Russell and Mary Thaxton
Year after year, they worked in the garden to prepare everything before the meal, raising turnips, kale, green onions, carrots, radishes, cabbage, lettuce, peas, hot peppers, potatoes, corn and tomatoes … for starters.
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Pictures by Mary Thaxton
I didn't grow any of her tomatoes this year like I've done in years past, but I'll make a special trip to the Mountain State to take a few off her hands. When I arrive, Grandma will already have my name and the type of green beans written on the Mason jar lids; they'll be dated, too. She'll have a basket or box ready for me and will go through each tomato, picking out the best, even delivering a brief story on some of them. “I didn't think this one would make it,” she'll say, examining it in her palm like she would if it was still on its vine. “Now, this one did really well this year,” she’ll comment. “Oh, you don't want that one,” she’ll caution. Before I leave, the three of us will have lunch in the kitchen; perhaps just a ham sandwich topped with one of the tomatoes from the garden, and some of the garden's corn and green beans on the side. “Nothing like those Tyler Mountain green beans,” I'll say.
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ut & Abou
Out & About Winchester. Dinner starts at 5 p.m. show starts at 7 p.m. Contact Robert Cantrell Jr. at (937)902-9455 or 1-800-823-9197 ext. 121 RV & Full Hook up July 29th 2-4 p.m. Page One-Room School House Event at the corner of Page School Road off Vaughn Ridge Road, West Union, Ohio 45693. Contact Mary Fulton at (937) 5872043
Wednesdays through October Adams County Farmers Market. Brand new this year the Adams County Farmer's Market is open from 12 noon 6 p.m. every Wednesday from mid-June through October. Products will vary based on season and vendors. 2621 Burnt Cabin Rd. - Next to Keim Family Market - Seaman, OH. 937-205-2323. July 27th - 28th Indian Artifact Show at the Riverbarn in Manchester. Showtime is Friday Noon-10 pm. and Saturday 8 a.m - 3 p.m. Contact Steve Lewis at 937-549-4093 or Mike Evans at 937-549-1877. July 28th Adams County Genealogy Society Reunion from noon to 4 p.m. at the Heritage Center in West Union. For more information contact the Adams County Genealogy Society at 937-544-8522, Thursdays and Saturdays. July 28th Red Barn Convention Center Concert Event. Southern Gospel Music at the Red Barn Convention Center in
August 26th 2-4 p.m. Page One-Room School House Event at the corner of Page School Road off Vaughn Ridge Road, West Union, Ohio 45693. Contact Mary Fulton at (937) 587-2043
August 3rd - 4th Kinfolk Landing Days at Manchester. Celebrate the founding of one of Ohio's oldest villages. Contact Jane Wilson at 937-549-4074
August 12th - 13th Perseid Meteor Shower Viewing from 10 p.m. – 2 a.m. Everyone will gather on property adjacent to Serpent Mound to watch the sky for meteors. We hope to take a count of how many meteors we see and what direction they are moving. Plus, there will be a guided tour thru the sky. There is no cost, but you must register. For information (937) 587-3953 or www.serpentmound.org
August 18th 4th Annual Cowboy Copas Memorial Concert at the Red Barn Convention Center in Winchester. Concert starts at 6 p.m. Contact Lynne Newman at (937) 587-3358, 2223 Russellville Road - At the Red Barn Convention Center Winchester, Ohio 45697 August 18th 16th Annual Marine Corps League 5-K Race and Walk 8:30 a.m. Contact Danny Blanton at (937) 217-3516- Alexander Salamon Airport Winchester, OH 45697
August 30th - September 1st Fall Harvest Celebration at Carriage Lane Antiques at 180 Werline Lane, West Union. Contact Anit Vogler at (937) 549-4530 August 31st - September 2nd Winchester Caramel Festival. The Winchester Caramel Festival will have live music, Civil War era ghost walk, community wide yard sales, talent shows and parade. Fun for the whole family. For more information contact the Winchester Caramel Festival at (937) 695-0950 September 1st 15th Annual Amish School Benefit Cookout at Miller Bakery & Furniture on Wheat Ridge Road. Contact Miller's at 937-544-8524.
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Out & About September 6th Adams County Junior Fair Beef Barbecue from 5 - 7:30 p.m. at the Ohio Valley Career & Tech Center. For information contact Corbett Phipps at 937-544-2088. September 7th - 9th Bentonville Harvest Festival. Friday evening, Sat. & Sun. at Bentonville. Contact Sue Naylor at 937-549-3360 September 8th Walk to End Alzheimer’s Saturday at Adams Lake State Park 14633 SR 41, West Union. Registration at 9 a.m., walk begins at 10. Contact Diana Bosse at 513-7214284 for information. Register online at www.alz.org/cincinnati
September 8th Archaeology & Geology Day at Serpent Mound from 10 a.m. – 5 p.m. Members from different chapters of the Archaeological Society of Ohio will display their artifacts and be available to answer questions from the public. Plus, learn about Adams County's unique geological feature “The Serpent Mound Crypto Explosion Area.” Contact (937) 587-3953. For more information on Serpent Mound visit arcofappalachia.org/visit/serpentmound.html, www.serpentmound.org or email: firstname.lastname@example.org
September 13th - 16th 44th Annual Peebles Old Timers Days. For information contact Marie Palmer at (937) 587-3749 www.oldtimersdaysfestival.com E-mail: email@example.com
September 28th Wheat Ridge Amish School Benefit Auction & Supper. Supper starts at 4 p.m. & auction at 5 p.m. at Ridge Way Lumber on Wheat Ridge. Contact (937) 544-7566.
Brown County RIPLEY BICENTENNIAL, August 2 August 5, Village of Ripley Bicentennial Celebration: Activities include the Miss Ripley Bicentennial Pageant Thursday and special music on Friday evening. Saturday features a run/walk, quilt show, pet show, baby show, car show and parade. On Sunday there will be a cannon dedication. For more information go to ripleyohio.net or call (937) 392-4871 for information.
September 29th Bratton Township Food & Festivities From 5 to 7 p.m. at the Bratton Township Hall on Louden Road. Contact Mary Fulton at (937) 587-2043
September 29th Adams County Half Marathon – Run the Amish Country – 8 a.m. Race will begin and end at Miller’s Bakery & Furniture. The course takes you through the rolling hills of the beautiful Amish community country farms of Wheat Ridge and Unity Road in Adams County, Ohio. Amish children will be handing out water in front of their 4 schools along the course. All participants will receive a Tshirt and awesome goody bag. All Participants completing the course will receive a unique Amish finisher medal. 960 Wheat Ridge Rd. At Miller's Bakery and FurnitureWest Union. For more information call 606-831-3260 or email firstname.lastname@example.org. Register to run at www.tristateracer.com/RaceDirector/race. php?RaceID=562 September 30th 2-4 p.m. Page One-Room School House Event at the corner of Page School Road off Vaughn Ridge Road, West Union, Ohio 45693. Contact Mary Fulton at (937) 587-2043
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OHIO TOBACCO FESTIVAL, August 23 August 26, The Ohio Tobacco Festival is held the fourth weekend in August each year in the historic village of Ripley. The four-day event features a parade, an antique car show, outdoor flea market and craft show, and commercial exhibits, plus a large number of delicious food booths. For more information, contact Ohio Festival, Inc., P.O. Box 91, Ripley, Ohio 45167; phone: (937) 392-1590 or (937) 373-3651.
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ANTIQUE MACHINERY SHOW, August 9 - August 12, Ohio Valley Antique Machinery Show: At the OVAM Showgrounds just west of Georgetown on SR 125. Hundreds of antique tractors and farm equipment. Parades are held daily. Daily admission is $5 per day for ages 13 and up, age 12 and under free with paying adult. Admission for Senior citizens on Thursday is $3. Shuttles run daily on the grounds at no charge. Call (513) 734-6272 for more information or email email@example.com.
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50 | Salt | August/September 2012
September 15th Red Barn Convention Center Concert Event. Jubilee Show at the Red Barn Convention Center in Winchester. Dinner starts at 5 p.m., show starts at 7 p.m. Contact Robert Cantrell Jr. at 937-9029455 or 1-800-823-9197 ext. 121. RV & Full Hook up.
September 19th - 22nd Seaman Fall Festival. The Seaman Fall Festival is one of Ohio's oldest community festivals dating back to 1913. For more information contact Doris Bailey at (937) 386-2083
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APPALACHIAN MOUNTAIN ARTISANS FESTIVAL, October 12 - October 14, The Appalachian Mountain Artisians Festival is a family-oriented educational outdoor festival for all ages. More than 100 artisan booths of crafts, jewelry, antiques, soaps, everlastings, plants, furniture, quilts and more. Friday is Children's Day and Festival Preview. Saturday at 10:30 Sunflower Barn Square Dedication and Charity Auction at noon. Grassy Run Historical Arts Committee and Adams/Brown Recycling will teach and educate with hands on demonstrations. Music by Steve Free, Rabbit Hash Band, The Liberty Band and West Union Steel Band. Antique Tractor Show, cut your own pumpkin and sunflower seed head, corn mazes, and "Hay" swimming pool. Classes that will teach the art of flower arranging, how to make a gathering basket, how to make a soup wreath and more. Jack & Marilyn Vance's delicious turkey legs and BBQ and homemade fudge by Ceil Bee. All parking donations and auction proceeds go to benefit Alzheimer and Parkinson Associations. For class schedules, vending, parking volunteers or more call 937-6955545. Located at 9764 Tri-County Rd. near Winchester in Brown County, Ohio. For more on the internet go to appalachianmountainartisansfest.com.
ART POTTERY FESTIVAL, Aug. 17 and 18, Wilmington Art and Pottery Festival Noon to 9 p.m. on Aug. 17, 9 a.m. to 6 p.m. on Aug. 18: Held at the Roberts Centre (123 Gano Road, north of Wilmington), the show features high quality art and pottery including handthrown pottery, glassware, weaving, sculpture, jewelry, wall art and more will be highlighted. This juried show delivers quality art items from functional to ornamental. Expect demonstrations, food and a great time for all. Cost is $4 per adult; children 12 years old and under are free. CLINTON COUNTY CORN FESTIVAL, September 7, 8 and 9, Held at the Clinton County Fairgrounds (958 W. Main St., Wilmington), come celebrate agriculture as Clinton County honors one of the area’s biggest industries with a three-day extravaganza the weekend after Labor Day in September. This festival features antique farm machinery, all types of food made from corn, crafts and the Corn Olympics. Also, shop for crafts and antiques galore. This is an event not to miss in Clinton County. Call (937) 383KORN for more information. TOUGH ENOUGH TO WEAR PINK, September 21- 23 The open horse show, held at Roberts Arena (4095 State Route 730, Wilmington) is in its sixth year and will donate 100
PUMPKIN AND GOURD FESTIVAL, Oct. 6 and 7, Pumpkin and Gourd Festival: Located on Bonnybrook Farms (3779 State Route 132, Clarksville), activities include a pumpkin hunt, pumpkin painting and guess the weight of the ginormous
Admission $4 Children under 12 free
Home Cooking Authentic Pennsylvania Dutch Specialities served daily Kitchen Open 7am-2pm
August 17 Noon - 9pm
4417 St. Rt. 41 South
WILMINGTON OKTOBERFEST, September 28 & 29 Held at St. Columbkille Catholic Church (corner of Mulberry and Main streets, Wilmington), Oktoberfest is a celebration that blends a time-honored German festival with the vitality and charm of small-town America. Oktoberfest features traditional German polka, as well as various other styles of music. Come hungry and sample a variety of authentic German or traditional festival foods. You can also test your skills at one of many games of chance, Monte Carlo tournaments or children's games. Wilmington Oktoberfest is presented by the Knights of Columbus, Council 3369. All proceeds go to a local charity. Call 1-8774-A-VISIT for information.
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Just 5 miles south of Bainbridge on St. Rt. 41
FALL FUN FEST DEMO DERBY, Sept. 22, Fall Fun Fest Demo Derby: Come out to see one of the largest demolition derby events and payouts in the region with lots of action in many different classes, including the County Fair Championship heat, 12 Team Derby heat, Full Size Truck heat, Small Car heat, Rookie heat and a Riding Lawn Mowers heat. Check out the event at the Clinton County Fairgrounds, 958 W. Main St., Wilmington. The event will be held from 6 to 11:30 p.m. Admission is $10. Call 937-382-4443 for more information.
9am - 6pm
Roberts Centre I-71 E. US 68 2301210
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Open Mon-Sat 8am-5pm Closed Sun
percent of the proceeds to the Stefanie Spielman Fund for Patient Assistance at the James Cancer Center at Ohio State. There will be more than $8,000 in prize money for participants. Call 740-572-7785 for more information.
ut & Abou
BROWN COUNTY FAIR, September 24 September 29, 161st Brown County Fair Georgetown, Ohio. Parade kicks off Monday evening with a parade through Georgetown. Aaron Tippin performs Tuesday at the grandstand. Demolition derby Monday and Tuesday night. Truck and tractor pulls will be Wednesday through Saturday.
Out & About pumpkin. Enjoy a homemade lunch of hickory smoked pulled pork, pulled chicken and pizza, as well as apple dumplings and your choice of pumpkin or caramel apple pies. Look through the country store to find the perfect Jack 'o Lantern, as well as jams, honey and much more. Admission is free, but there is a fee for certain activities. The festival takes place from noon to 5:30 p.m. For more information, call 937-289-2500.
PUMPKIN CHUCKIN’ FESTIVAL, Oct. 29 and 30, Pumpkin Chuckin' Festival: Located on Bonnybrook Farms (3779 State Route 132, Clarksville), activities include a pumpkin hunt, pumpkin painting and guess the weight of the ginormous pumpkin. Enjoy a homemade lunch of hickory smoked pulled pork, pulled chicken and pizza, as well as apple dumplings and your choice of pumpkin or caramel apple pies. Look through the country store to find the perfect Jack 'o Lantern, as well as jams, honey and much more. Admission is free, but there is a fee for certain activities. The festival takes place from noon to 5:30 p.m. For more information, call 937-289-2500.
stage excitement. Comfortable seating, a food court and free parking provided. The event will be held from 10 a.m. to 11 p.m. on both days. For information, call 937-372-3531, ext. 104.
AUGUST 4 Campers Yard Sale, Rocky Fork.
AUGUST 11 Huckleberry Finn Fest, Paint Creek.
HOMETOWN FEST FOR HABITAT: Saturday September 29. Grace United Methodist Church, Washington CH. “A party with a purpose,” with music, food, fellowship. Benefits Fayette County Habitat for Humanity affiliate. (740) 3350761 for tickets. TUG-A-TRUCK EVENT: Saturday October 6, 2012. Event in the Fayette County Fairgrounds Grandstands. Admission fee. Call Fayette County Agricultural Society at (740)335-5856. THRILL IN THE VILLE HALLOWEEN FESTIVAL: Saturday October 27. Held in Jeffersonville. Haunted school building, kids costume contest, night parade, and many activities thru the day. Chris Humphries (740) 426-9227.
AUGUST 5 SATH Car and Bike Show, Rocky Fork.
SEPTEMBER 1-2 Labor Day Weekend Events, Rocky Fork. SEPTEMBER 1-2 Labor Day Weekend Events, Pike Lake. SEPTEMBER 1 Pancake Breakfast, Paint Creek. SEPTEMBER 1-8 Highland County Fair, fairgrounds, St. Rt. 73 N., Hillsboro, Ohio, agricultural displays, crafts, livestock shows and sales, floral displays, rides, food, midway, admission fee, free parking. Call (937) 393-9975 for more information. SEPTEMBER 7 Hillsboro Uptown Business Association, First Friday Car Show, 5-7 p.m.
UNITED WAY HALLOWEEN BOO BALL: Saturday October 27. Location TBA, Washington CH. Sponsored by United Way of Fayette County. (740) 335-8932 for tickets.
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FAYETTE COUNTY HOSPICE HEARTS FOR THE HOLIDAY: Saturday November 10. Craft show at Fayette County Fairgrounds. Sponsored by Hospice of Fayette County. Call 740-335-0149 for details.
SOUTHERN OHIO INDOOR MUSIC FESTIVAL, Nov. 9 and 10, Southern Ohio Indoor Music Festival: Bluegrass and acoustic music have outsold and outgrown all other American music forms in the past decade, and Ohio has always been home to many great outdoor music events. However, held at the Roberts Centre (123 Gano Road, north of Wilmington), this event, which takes place twice a year, is the area’s only indoor bluegrass festival. Past performers have included Female Vocalist of the Year Rhonda Vincent, Bluegrass Vocal Group of the Year Doyle Lawson and Quicksilver, as well as IIIrd Tyme Out, JD Crowe and the New South, Jim Hurst and Missy Raines, the Larry Stephenson Band, gospel singer and songwriter Paul Williams and many more nationally known musicians and bands. Interviews, storytelling and workshops will also be part of the on-
SHOW OF THE SEASON: Saturday November 17, 9 a.m. to 4 p.m. Fayette County Fairgrounds, Washington CH. Annual juried craft show featuring one of the largest gatherings of crafters in Southwest Ohio. $1 Admission. Sponsored by the Miami Trace Elementary PTO. Christy Bryant. (740) 335-1791. CHRISTMAS PARADE: Saturday December 1, 2012. Annual parade featuring bands and lighted entries from local and area organizations. Held in downtown Washington Court House in conjunction with the Court House Christmas event. $ Entry Fee. Sponsored by the Fayette County Chamber of Commerce. (740) 335-0761.
AUGUST 3 Hillsboro Uptown Business Association, First Friday Car Show, 5-7 p.m.
SEPTEMBER 15 Chili Cook-Off, Rocky Fork. SEPTEMBER 15-16 Outdoor Adventure Weekend, Pike Lake. SEPTEMBER 15 Disc Golf Tournament, Pike Lake. SEPTEMBER 21, 22, 23 Draft Horse Show and Field Days, Highland County Fairgrounds, St. Rt. 73, Hillsboro. See these magnificent animals doing the work they were bred to do in the show ring and in the field, camping available. For more information call (937) 393-3525.
Brace Yourself for a Bermudagrass Invasion By STEVE BOEHME Does your lawn have unsightly brown patches all winter? Are your flower beds being taken over by a creeping grass that you can’t seem to get rid of? Lately we’ve seen many landscapes where Bermudagrass has taken over lawns and then invaded the flower and shrub beds. The grass creeps along the ground, rooting wherever it touches the soil or mulch, forming a dense mat. It has a deep root system that can grow more than four feet deep. We’ve seen it come up right through asphalt paving. Needless to say, a weed this aggressive can ruin your landscaping in short order when it moves from the lawn into gardens and tree wells. Few herbicides are effective against it. Before mechanized farm machinery, Bermudagrass was the weed dreaded most by farmers. Considered an invasive species in 48 states, it crowds out most other grasses and smothers gardens. This invasive nature leads some gardeners to give it the name of "devil grass." Controlling it is a real challenge. Here are some
quotes we found in online forums about controlling Bermudagrass: “Get rid of Bermuda...that is SO funny!” “About 12 inches of concrete will stop most (but not all) Bermudagrass (some will still grow in the cracks).” “People tell me the only way you can get rid of it is to move.” So why would all these people be obsessed with getting rid of Bermudagrass? We found many websites online promoting and selling it, both as lawn grass and pasture forage for livestock. It is more popular in the Sunbelt states where it stays green all year, but many homeowners in Ohio have Bermudagrass lawns. You can spot it at a distance in the fall after the first frost because it turns an ugly brown in an otherwise still green lawn. Bermudagrass hates cold weather and survives Ohio winters by extending its roots below the frost line. Last winter’s mild weather didn’t set it back very much. If you try to control Bermudagrass by tilling or cultivating, the weed will spread because cultivation chops the stems into
Bermudagrass invasion, you need to get started with a spray program right away. Once the weather starts to cool, the grass will go dormant and spraying won’t be effective. Because there will still be Bermudagrass seed in your soil and beds, you’ll have to be vigilant next year or it will get reestablished. You’ll want to re-seed your lawn with good grass seed; fall is the best time to do this. We recommend turf-type tall fescue blends for most lawns. This can be applied a day or two after spraying Bermudagrass killer and won’t be affected. Killing invasive weeds is the first step, but in order to have a weed-free lawn you have to focus on growing vigorous lawn grass. For a complete program to establish healthy turf, see “Lawn Restoration 101 on the “Weekly Blog” page of our website. Steve Boehme is the owner of GoodSeed Farm Country Garden Center & Nursery, located on Old State Route 32 three miles west of Peebles. You can read previous columns on the “Weekly Blog” page at www.goodseedfarm.com or call (937) 587-7021 for gardening assistance.
You can spot Bermudagrass in winter because it turns an ugly brown in an otherwise still green lawn.
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Look familiar? Invasive Bermudagrass can take over your gardens.
segments and each segment becomes a new plant. Stripping the top few inches of sod off doesn’t work at all. Spraying with non-selective weed killers like Remuda or Roundup will kill the rest of your lawn, but will not kill Bermudagrass seeds in the soil. You’ll have to re-treat the area for years to kill new Bermudagrass seedlings. The only practical solution we’ve found is a selective Bermudagrass killer for lawns, based on fenoxaprop-p-ethyl. This chemical is available in a ready-to-use, hose-end sprayer; it’s a concentrate that mixes with water as you spray. We carry it in our garden center. In order for Bermudagrass control to work, it must be applied during summer. It’s most effective if done in July with a follow-up in August. It’s easy to use and kills not only Bermudagrass but crabgrass, foxtail, sandbur and some other grassy weeds. It will not kill lawn grasses, and, with a few exceptions, won’t harm other types of plants in your landscape. It takes about an hour after spraying to become rainproof. If you want to stop a
And one more thought ...
Dawn (Haiku) Sun rises to kiss Sky. She blushes intensely Clouds weep. Earth is born
~ Tamika Stubblefield
An early morning photo taken by Jon Branstrator on his farm outside of Wilmington.
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