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2 | Salt | March/April 2014
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,ŝůůƐďŽƌŽ ,ĞĂůƚŚ ĞŶƚĞƌ͕ &ĂŵŝůLJ WƌĂĐƟĐĞ ĂŶĚ Pediatrics ϭϭϬϴ EŽƌƚŚǀŝĞǁ ƌŝǀĞ 937.393.5781 'ƌĞĞŶĮĞůĚ &ĂŵŝůLJ WƌĂĐƟĐĞ 536 Mirabeau Street 937.981.7707 tŝůŵŝŶŐƚŽŶ &ĂŵŝůLJ WƌĂĐƟĐĞ 140 W. Main Street 937.481.2930 tĂƐŚŝŶŐƚŽŶ ŽƵƌƚ ,ŽƵƐĞ &ĂŵŝůLJ WƌĂĐƟĐĞ ϭϰϱϬ ŽůƵŵďƵƐ ǀĞŶƵĞ ηϮϬϯ 740.335.8608 We accept Medicaid, Medicare, private ŝŶƐƵƌĂŶĐĞ ĂŶĚ ŽīĞƌ Ă ĚŝƐĐŽƵŶƚĞĚ ĨĞĞ ƉƌŽŐƌĂŵ ĨŽƌ ƵŶŝŶƐƵƌĞĚ ƉĂƟĞŶƚƐ͘ EŽǁ ĂĐĐĞƉƟŶŐ ŶĞǁ ƉĂƟĞŶƚƐ Ăƚ Ăůů ůŽĐĂƟŽŶƐ͘ DĂŶLJ ŽĨ ŽƵƌ ŽĸĐĞƐ ŚĂǀĞ ĞdžƚĞŶĚĞĚ ŚŽƵƌƐ ĨŽƌ LJŽƵƌ ĐŽŶǀĞŶŝĞŶĐĞ͘
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40557534
Salt | March/April 2014 | 3
40557438
Front Porch If you could be a superhero, who would you be? Iron Man How many rings before you answer the phone? My phone doesní t have a ring, but Ií d say I answer before Ricky Skaggs gets to the eighth measure of my ring tone. Oh, by the way, the name of the song is ìD awgí s Breath.î
What is your favorite lunch meat? Leftover Thanksgiving turkey, followed very closely by leftover Christmas ham. Snow or rain? Rain. You doní t have to shovel it, salt it, push it or close school for it. Would you ever sky dive? Yes. For a million dollars. Lower offers considered. Who is your favorite TV character? No contest. Barney Fife.
Recipe 4 | Salt | March/April 2014
Aunt Ione Mosier’s Butterscotch Pie ...... 18 Banana Bread............................................ 18 Barbara Bush’s Oatmeal Lace Cookies . 42 Best Ever Coconut Cream Pie ................ 44 Caramel Icing............................................. 8 Chicken Salad .......................................... 50 Chicken Tetrazzini.................................... 50
20
Classic Raspberry Pie............................. 21 Cornbread ................................................ 17 Fran DeWine’s Favorite Rolls .................. 41 Henry’s Fudge Pie ................................... 50 Houska ...................................................... 20 Johnny Marzetti......................................... 19 Mike’s Favorite Apple Pie........................ 42 Mike’s Favorite Sausage Gravy and Biscuits............................................... 42 Overnight Refrigerator Cookies ............ 20 Pie Crust Pastry........................................ 21 Senate Bean Soup .................................... 42 Southern Spoon Bread ............................ 21 Squash Pie Filling..................................... 17 Sugar Cookies.......................................... 20 Sweet Potato Casserole ........................... 19
Salt
CONTENTS features
14 26 40 44 46 52
16
Plantin’ on it
Peach Mountain Girls By Meghann MacMillan
It’s always been part of us By Sarah Allen
What’s cookin’? By William Duffield
The Best EVER Coconut Cream Pie By Andrea Chaffin
18
Recipes from our contributors
32
A visit to the past
Piping great music By Gary Brock
Moving into a new landscape By Steve Boehme
columns By Pamela Stricker
Salt Notes By Lora Abernathy
Recipe for disaster By Kay Frances
When Ohio’s oldest trout derby was young
Reader Recipes Out & About
36
Salt | March/April 2014 | 5
8 9 49 50 57
Publisher’s Note
Salt
Flavor for Everyday Life www.thesaltmagazine.com
New ! for 201b4lishing
w pu Salt is no s a year! 6 time or your uf Thank yo ort! supp
March/April 2014 Publisher Editor Food Editor Layout Design
Find the SHAKER in this issue. Email editor@thesaltmagazine.com, and be entered to win a $10 grocery card. All entries must be made by April 10, 2014.
Pamela Stricker Lora Abernathy Andrea Chaffin Tina Murdock
Congratulations to our most recent winner: Carol Anderson of Peebles
Sales Adams County (937) 544-2391
Terry Rigdon trigdon@civitasmedia.com
You could be our next winner. Just look for the shaker in this issue, then email editor@thesaltmagazine.com to enter.
Brown County (937) 378-6161
Julie Richmond jrichmond@civitasmedia.com
Clinton County (937) 382-2574
Pamela Stricker pstricker@civitasmedia.com
Fayette County (740) 335-3611
Sherri Sattler ssattler@civitasmedia.com
Greene County (937) 372-4444
Barb VandeVenter bvandeventer@civitasmedia.com
Highland County (937) 393-3456
Sharon Hughes shughes@civitasmedia.com
Contact SALT: editor@thesaltmagazine.com 761 S. Nelson Ave. Wilmington, OH 45177 (937) 382-2574
6 | Salt | March/April 2014
Hide & Shake
SALT is published six times a year by Civitas Media, LLC and is available through the Georgetown News-Democrat, Hillsboro Times-Gazette, Ripley Bee, Washington CH Record-Herald, West Union People’s Defender, Wilmington News Journal, Xenia Gazette, Fairborn Herald, Beavercreek NewsCurrent, Sugarcreek Bellbrook Times, Huber Heights Courier, Vandalia Drummer News and Englewood Independent. 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. Mailed subscriptions are $21 per year. Please Buy Locally and Recycle. Follow us on Facebook (The Salt Magazine) and Twitter (TheSaltMagazine).
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 editor@ thesaltmagazine.com by April 10, 2014 for considerations. Entries will also be considered for printing in the future issues of SALT and at thesaltmagazine.com. Congratulations to our most recent winner: Sharon Breckel of Wilmington Submit your photos and be entered to win a SALT apron!
On the Cover The Salt cover was taken at RoseMary’s Antiques in Barn, located on State Route 73, Wilmington. This photo was taken by Pamela Stricker.
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memory
The beaters were whipping bits of frosting to unintend unintended landings all over the kitchen. Mom and I were making cakes for my “bonus” daughter, Kara, to serve at her wedding later that day. Time was marching on, not giving us any leeway to make mistakes. Jerry and I were to be at the church by 10:30 a.m. for pictures. The church was an hour away. Our wedding attire would demand extra time getting ready for this big event. That task was yet to be tackled. My frosting for the coconut cake was coming together pretty well, but nerves were beginning to get a little ragged as I kept one eye on the clock, mentally ticking off the list all that I had to get done within the next hour. Mom and I danced around each other in the kitchen trying to give each other space and not grab for the same bag of flour or spoon at the same time. The father of the bride was as nervous as a long-tailed cat in a room full of rocking chairs. He was sweating bullets even after the shower and reminding me that we had to leave on time. “Really?” I thought to myself, but bit my lip as I dipped the spatula into more of the creamy white frosting. In the meantime, Mother was beginning to express concern over the caramel frosting she was now whipping under the beaters. “It’s not setting up. It’s too thin.” I stopped what I was doing and took a peek. It was thin. It was not setting up. You have to understand, Mom has made this frosting a million times in her life. It seldom ever failed to do what it was supposed to do … until today. “This is a disaster,” she lamented. “I just shouldn’t be doing this. I am too old and can’t do it right.” “Mother!” I reprimanded, “We are not going to go there! It is not going to be a disaster! We are going to make this work!”
I was preaching to myself as much as to her. I just couldn’t let her resort to crying and getting so discour discouraged. She straightened with new resolve. “Add more sugar,” I suggested. “Do you have more? I think I used it all.” She was on the verge of tears. Surely there’s more powdered sugar. I began madly pulling out bags and boxes from the cupboard. There’s got to be more in here! No more time to search for it. “Matt!” I hollered for my son-in-law. “Need you to go buy some powdered sugar! And we need it now!” In record time, he was back with four big bags of the sweet stuff. Yeah, that should be enough. I guess we didn’t say how much and from his observation of the ensuing drama, he decided it better be more than enough than too little. We dumped in more sugar, but to no avail. Yep, fluffy white stuff on the floor, on the counters, all over us. Panic had truly set in by this time. “I’m just going to start a new batch.” She realized what she had done wrong on the first batch. Thankfully, this time it turned out perfectly. I frosted the chocolate cake with her frosting. Put the finishing touches on the coconut cake and tucked them both in coolers in the trunk of the car. Mom and I high-fived and then got ourselves ready. We all somehow made it to the church in time. The cakes turned out to be pretty good. As they sat among seven or eight other cakes, I noticed the slight tilt of the chocolate cake with caramel frosting, reminding us of the now comical morning we had … a little tribute to not the first and probably not the last of some very memorable moments we have shared in the kitchen. Mom found this recipe years ago in a cookbook put out by the Ladies of Satterfield’s Chapel (Adams County), published in 1977. This recipe had been submitted by Lucille Young and Ruth Trefz. Here’s the recipe for that caramel frosting:
Caramel Icing
Ingredients: 1/2 cup of margarine or butter 1 cup brown sugar 1/4 cup milk Directions: Mix butter, sugar and milk and let come to rolling boil. Cool. Beat in 2 cups powdered sugar. P.S. I start beating it while it is cooling, setting in pan of cold water and then start adding the powdered sugar until it is right consistency. Enjoy! And please pass the Salt!
Salt Send us your favorite recipes! We would love to share them with our Salt readers. While you’re at it, send us a photo of your fabulous dish, too!
Email us your recipes, stories and photos. Please send in by April 10, 2014. Make sure to include your name and address. (We only publish the town.)
Every submitted recipe will be entered in a drawing for a $25 Kroger gift card.
Love of antiques started with love of family I think of her when I walk by. Not every time, perhaps, but often. I remember how warm her house was; how the baby chicks she was nurturing used to sound in the porch off from the kitchen; how I “helped” deliver a baby calf one year on her farm when I was small; how my dad, Joe, would always ask for just one more cup of coffee before we left her company — much to the chagrin of me and my brother, Kevin, who wanted to go home and catch “The Dukes of Hazzard” on TV — and I remember the warmth of her disposition. The dark wood dresser from my Great-Grandma Leona McCormick’s home now rests faithfully in mine. When I pass by, memories from my younger years bring a smile to my face — and occasionally a moist eye. I obtained the dresser long after she had died after a walk-through of her house with my mom, Kris, sister, Lindsay, and my grandma, Mary. The Civil War-era home on Tyler Mountain Road would soon be demolished, a decision made by more immediate family, and one which did not thrill me. Most everything had already been claimed by other relatives, except this lone dresser and a pie case Mom would take. A few smaller items caught my attention, too, and I grabbed them before I said a final goodbye to the house. In the dining room was an old tomato basket. It was usually filled to the top with red tomatoes in the summertime. Now, it was marked by a rough hole on the bottom’s edge and held only emptiness within its four sides. A cornflower blue and sun yellow fabric had been tossed near the front door. A hole in the middle marred its pretty country design. I would find a way to give them both new life. Indeed, several family items are scattered throughout my home, including two wood tables from my Great-Grandma Ethel Thaxton, not to mention old frames and photos and quilts she and Grandma McCormick had made. My passion for antiques in general began with love for my family, for desiring to treasure our past by becoming a steward of our belongings. I have several antiques in my home, but none mean as much to me as the ones which came from my kin. Just before we left Grandma’s that day, we peeked through the kitchen cabinets one last time. There, off to the side, was a pastel green coffee cup. “That’s one of the cups Dad used to drink out of when he was here!” I shouted to myself, chuckling aloud as I heard his voice in my head requesting “just one more cup.” I rescued it, too. Grandma McCormick died in 1999. Dad died in 2000. I miss them both, and I miss those days. Having keepsakes that remind me of them help replace the sadness with a smile. LORA ABERNATHY
Congratulations to Dana Alexander of Winchester who won the drawing for her Chicken Salad recipe submitted for this edition of Salt. Check it out on page 50!
Lora is the editor of the Wilmington News Journal and Salt magazine. She competes in triathlons, and is still in mourning over the TV show “Lost” no longer being on the air.
Salt | March/April 2014 | 9
Shoot an email to editor@thesaltmagazine.com
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Variety & Consignment We Buy Antiques, Collectibles, Furniture and Miscellaneous Items
Salt Carol Chroust
Carol is an Ohio writer who enjoys writing about inspirational and interesting people, places and subjects. She lives in Wilmington with her husband, Jim.
William Duffield
Bill is the staff reporter for the Xenia Daily Gazette and Fair Fairborn Daily Herald. He has a 30plus year career in journalism. He and his wife live in Xenia, where he is currently working on his first cookbook. The Duffields have two daughters who used to complain when “Dad’s been experimenting with supper again…”
Steve and his wife, Marjorie, own GoodSeed Nursery & Landscape near Winchester.
Kathleen Norman
Kathleen recently launched Pursuit Communications, which provides writing, editing and consulting services for companies in southwest Ohio. She is a 2007 winner of the Erma Bombeck Writing Competition and received an honorable mention in 2010.
Kay Frances
Meghann has lived in the country all her life and loves it more every day. She raises chickens, rabbits and two adorable children with her husband in Brown County.
Kay is a funny motivational keynote speaker who encourages people to “laugh more, stress less and take care of yourself!” She gives humor 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.
Eileen Brady
Gary Brock
Meghann MacMillan
Eileen is the co-author of “Images of America: Wilmington.”
Tom Cross
12 | Salt | March/April 2014
Steve Boehme
Gary is the editor-in-chief of MyOwn Rural Life, a Civitas Media publication.
Tom is an award-winning writer, photographer, author and 30plus year outdoor/nature columnist for The People’s Defender in West Union, and author of the book “Fishing Ohio.” His stories and photos have appeared in numerous national and regional magazines including Outdoor Life and Field & Stream. Tom is the executive director of the Adams County Travel & Visitors Bureau. He and his wife, Judy, live near Cherry Fork on the family farm.
Stephanie Hardwick Stokes
Beverly Drapalik
Sarah is a staff reporter for The TimesGazette in Hillsboro and a graduate of Wilmington College. She enjoys reading, writing, scrap-booking and anything that can be enjoyed from a comfy chair with a warm cup of tea.
Beverly lives in Wilmington with her husband, Jeff. They also live with a dog, a cat, a parrot, chickens and bees.
Stephanie 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 at 937-383-4832 or hardwickdesigns@ yahoo.com.
Sarah Allen
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Salt | March/April 2014 | 13
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The Peach
Revisiting the legacy of the
Mountain
Girls show
Peach Mountain Girls
14 | Salt | March/April 2014
By Meghann MacMillan In the shadow of Peach Mountain near Mineral Springs in Adams County, there sits an old schoolhouse. It began life in 1873 as a space for the few children of Mineral Springs to be educated. In 1950 the schoolhouse doors were closed and, like many of the bygone-era schoolhouses of the past, it looked as though it might pass through the years aging, until finally collapsing. That was, until a man from Cincinnati purchased it as part of his acreage off Mineral Springs Road. He considered this land a retreat as did many who had once visited the hot springs of the long gone Mineral Springs Resort. Although the resort is now nothing more than rubble identified by a historical marker, the fresh green forests and the gentle sloping foothills still provide the perfect getaway from the hustle of city life. It wasn’t until the summer of 1965 that the school house would know new life again. On the second week of July 1965, a group of creative-minded women led by the wife of the property owner decided to use the old schoolhouse as a weaving workshop and retreat. They coined it The Peach Mountain School of Arts and Crafts, though no teaching was actually provided, and they took their name from the beautiful mountain that dominated the landscape of Mineral Springs. They called themselves The Peach Mountain Girls. The women ate, slept and crafted, living like sisters in the house next to the schoolhouse. Every now and then they would take
off their n
ewspaper hats.
The valley just below Peach Mountain near the ruins of the Min≠ eral Springs Resort.
The old schoolhouse which housed the Peach Mountain School of Arts and Crafts.
a break from their looms or spinning wheels to enjoy a swim in the pond just up Peach Mountain Road. They took wildflower hikes, inviting members of the local community to come along and learn about the flowers that grew nearby. These outings usually ended in a picnic held by the lake. At the end of the week, their projects would be displayed on the back sliding door of the
old schoolhouse. They posed for pictures with their work and with each other. It wasn’t long before neighbors came to see the beautiful tapestries and meet the Peach Mountain Girls. Locals were drawn to the “barn shows” and often came to visit the group while they worked in the schoolhouse. Very soon, the Peach Mountain Girls began doing other crafts to showcase, such as quilt-
ing, basket weaving, tie-dying, enamel art and so many others. They learned from each other and their collections and the barn shows grew. And so it was, for a week in July, a hundred miles away from the nearest art gallery, people came to see the beautiful works done by the talented Peach Mountain Girls. The group carried on each year. A man walked on the moon, war broke out and ended, a cold war started and still the Peach Mountain Girls met at the old school house. Over the years, they gained new members rising to as many as 12. Some members moved and some, sadly, passed away leaving as few as five to mourn their loss. They stuck together, holding onto the traditions of art and friendship to navigate an ever-changing world, but not all things can last forever. It was in the early 1990s, 25 years after the first Peach Mountain Girl retreat, that the surviving members began to feel their age. Traveling the distance to Adams County became more of a burden than a pleasure. Purchasing and cooking enough food for the group grew harder and harder with each passing year. The old schoolhouse steps were not kind to arthritic knees and the road up the mountain to the cool, clean lake went untraveled. It wasn’t long after that, that the Peach
Students pose for a picture outside the old schoolhouse, circa 1930.
Mountain Girls agreed that the so-dubbed Peach Mountain School of Arts and Crafts would close and they would meet no more. Now if you travel the winding Mineral Springs Road through Adams County, you will find an old schoolhouse near the ruins of the Mineral Springs Resort. It has been well kept and doesn’t show the signs of aging seen on so many old schoolhouses. It is mostly empty, used now for storage and houses only a few birds who have nested in the upper beams. The neighbors still remember the Peach Mountain Girls and recall the barn shows with smiles. They describe the crafts and the
Salt
In each issue of Salt, we try to feature creative photos of Salt and/or salt and pepper shakers from our readers’ collections. Please submit photos and descriptions to labernathy@civitasmedia.com or 761 S. Nelson Ave., Wilmington, OH 45177 by April 10, 2014 for consideration.
Salt
Salt readers Richard and Wanda Shelton of Seaman, submitted a photo of this double secretary. The antique honey-oak piece has been in the family for an unknown number of years. The first known owner was Hazel Evans, a second cousin to Wanda’s father, Fred Brown. In years of searching, Richard and Wanda have not located another like it. They have a 1900 Sears & Roebuck catalog that has one similar to it.
Salt | March/April 2014 | 15
Salt reader Sharon Breckel, of Wilmington, recently shared her collection of Coca-Cola salt shakers.
talented group of women who met there with as much enthusiasm as the moon landing. But is that really the end? There is a whisper that a new generation of Peach Mountain Girls is looking to revive the old tradition. Those of the original group have humored many who come wanting to know more about the Peach Mountain School of Arts and Crafts and the Peach Mountain Girls. Whether or not there is a group talented enough and willing to hold the mantel again remains to be seen. But until then, the old schoolhouse is content to sit … and wait.
Plantin’ on it Adams County couple preserves Native American, heirloom seeds
Pike County Ohio Pink tomatoes are just one variety offered at the Appalachian Heirloom Plant Farm. They grow out 40 varieties of tomatoes each year.
16 | Salt | March/April 2014
The Seneca Sunflower was passed down from the Seneca Native Americans.
Late 1800s Clipper bean and seed cleaner.
When Tony and Mary West started their Appalachian Heirloom Plant and Seed Conservancy, they were looking to the future by saving seeds from the past. Heirloom seeds, lovingly preserved, were passed down through the centuries, from generation to generation. “The country has lost 80 percent of our genetic diversity since World War II,” said Tony. “So, it’s more than saving good quality seeds. It’s self-sufficiency. It’s saving the heritage and culture of the people who grew the seeds. I have all types of seeds, but also specialize in Appalachian and Native American seeds. I love the history and stories that go along with all the seeds.” The documented Fox Family Greasy Bean story is one of the oldest and most compelling. In the 1780s, a Scotsman or Englishman had the choice of going back to his native country or going to the frontier. He chose the frontier, which was North Carolina at the time. He met and married a Cherokee woman. In the wedding ceremony, they exchanged the customary gifts. Her gift was greasy bean seeds passed down through the women in the family. The seeds were symbolic that she would be the grower and provide food for the family. The groom’s gift was a leg of venison that promised he would be the hunter and provide the meat. “The Fox-Banks families have been growing these greasy beans ever since,” said Tony. “They are called greasy because they have a shine to the pods. They are good producers and are highly regarded as the best bean by many gardeners.” Tony grew up in Cincinnati. After working on a relative’s farm, he began to prefer country life. “So I moved away into the country,” he said. “I began to get frustrated with the quality of the seeds and plants growing in my garden, so I got into heirlooms. The first time I bit into an heirloom tomato, I said, ‘That’s what tomatoes used to taste like when I was a kid.’ I haven’t looked back yet.” Mary, a farm girl from Clermont County, spent most of her life in the greenhouse business. When the couple married and bought a 12-acre farm, they already had in mind what they wanted to do. Because both have Appalachian ancestry, going into the heirloom seed business was natural. Tony’s roots are in Tennessee as well as eastern and southern Kentucky. Mary’s are in deep eastern Kentucky. Her parents came from Black Mountain, a coal mining area. “Appalachian people hang onto things,” explained Tony. “Because of their isolation, economics and close family ties, saving seeds was survival for them. They passed them
Story by Carol Chroust Photos courtesy Appalachian Heirloom Plant and Seed Conservancy
down for generations. The heirlooms were the exact same seed stock. A generation ago, they might have a half-acre garden. Ordering through seed catalogs never happened in the mountains. There was a lot of seed trading when families got together. It’s still happening today, but not as much as it used to. Things change. But, we’re seed savers. People give me samples. I trade seeds.” Since Appalachia had different circumstances than the rest of the country, seeds were very contained as far as territory. “It’s only been the last 60 years or so there’s been access deep into the mountains,” he said. “That is mostly because of the roads made by coal mining companies. A seed might be unique to one family or one ‘holler’ and over the next ridge, there’s a different bean. The Appalachian area has thousands of bean varieties.” The Wests’ business was also listed as a resource for Native American seeds in Mother Earth News magazine. “The Appalachians were in the heart of Cherokee land and the Alleghenies were the home of the Iroquois to the north,” Tony related. “The Cherokee were in western North Carolina, eastern Tennessee, northern Georgia and southern Kentucky. So I think the seeds preserved by the Appalachian people and the eastern Native Americans kind of go together.” In the 1990s, Tony started collecting, growing and eventually marketing Native American seeds. “I do well with them,” he said. “They are pretty unique. My mother’s side has some Cherokee blood so I have the heart of a Cherokee. “The heirloom seeds last,” he said. “As long as they’re kept really dry, at room temperature and sealed, most should last five, six, seven years. I also keep seeds, double-bagged, in the back of the refrigerator or freezer. They last much longer. I usually grow out seeds every three or four years. I try to keep one batch back. I also check for germination. If it’s a little low, I’ll grow them out. “Three acres of the farm are planted to crops, intensely grown,” said Tony. “Each year I expand a little bit, rotate and move things around. I try something new. I grow out 35-40 kinds of beans each year. I grow 600 feet of pole beans on six-foot high trellises. I have green beans, dry beans and shelling beans, known as ‘shelly’ beans in Appalachia. They have some of their own terminology for things.” To assure his seed strains stay pure, he uses distance and isolation. Surrounded by commercial farmers, Tony staggers his corn planting time with the neighbors’ by three
Squash Pie Filling This is equally good with either Choctaw Sweet Potato Winter Squash or Miami Green Spotted Winter Squash.
In the 1780s, the Fox Family Greasy Bean seed was a wedding gift from a Cherokee woman to her husband. It is highly regarded as the best bean by many gardeners.
dried. Other fruits and vegetables are also dried. Careful notes and records are kept on all seeds. “Most of the beans are unusual sizes and colors so they are easy to recognize,” said Tony. “But white beans all look alike, so I keep boxes labeled very well.” In addition to running their heirloom business, the Wests hold full-time jobs in Cincinnati. “It’s a lot of work but we enjoy it,” said Tony. “In growing season, when I get home, I step out of the truck into the greenhouse. I work sunup to sundown. I’m exhausted all summer. We contracted out seeds to some small seed companies for their catalogs. We’re part-time. So it makes it more feasible to have an order for 200 pounds from a seed company. “We are not an organic farm, but we are low impact,” he added. “We use natural and organic insect and herbicides and mostly compost with some commercial fertilizer. We’re easy on Mother Earth.” Tony said their farm is more than a hobby. “It’s a passion. We know that we’re doing something that’s so important to help future generations. These seeds are something that could go extinct, but haven’t,” Tony said. “It’s interesting that down the line, some future geneticist might want to play around with them. They will have the plant material to work with. And, if one person would personally adopt just one crop to preserve, it would be worth it. We both just love it. I just can’t get enough of it. It’s making a difference.”
Website: appalachianheirloomplantfarm.weebly.com Email: alwest_83@yahoo.com Website order: Paypal, check, money order Mail order: Catalog-list and/or seeds Address: Appalachian Plant Farm, 16364 State Route 136, Winchester, OH 45697 Hours: Saturdays 10 a.m.-6 p.m., weekdays after 6 p.m. until dark
Directions: Clean, peal and cube squash, either boil or bake it until it is fork tender. Mash or puree squash. Mix together brown sugar, salt, flour and spices. Add slightly beaten eggs and squash, mix well. Stir in milk and water. Pour into a 9” unbaked pie shell. Bake at 350 for 45 minutes or until filling becomes firm. An average squash (either type) will make 4 to 6 pies. Once I have the squash cooked and pureed, I measure out the extra, putting 2 cups in a small plastic bag, freezing it for future use.
Cornbread Home-ground cornmeal is used in this recipe. I use our Cherokee White Flour Corn. I grind a couple pounds of corn at a time and store extra in the refrigerator. Ingredients: 2 cups ground whole corn 1 cup flour 1 teaspoon salt 1 egg 1 heaping tablespoon brown sugar 1/2 tablespoon baking powder milk Directions: Combine cornmeal, flour, salt, baking powder and sugar. Mix well. Add egg and 1/4 cup milk. While mixing, add additional milk until you get the consistency of thick pancake batter. Pour into a greased baking dish or loaf pan, bake at 350 for 20 minutes or until done. Depending on how deep your pan is, it may take up to 35 minutes to finish baking.
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weeks to prevent crossing. Once he miscalculated and had to take out five pounds of seeds planted to corn. He plowed the corn under, which was hard to do, but he realized it is part of the heirloom business. He plants two types of corn every year. A quarter-acre block of Cherokee White Flour Corn, an immensely tall corn growing to 15feet tall. Another quarter-acre of Aunt Mary’s Sweet Corn, an old variety developed in Ohio. He shells the dried corn by hand because the machine is hard on the seeds, he said. When heirloom pioneer Bill Best needed a segment on corn for his book, “Preserving Seeds, Preserving Taste,” he asked Tony to write it. Tony has hundreds of varieties of tomatoes, beans and corn. He sells tomato seedlings and bedding plants in the spring. He has summer, winter and other squash, cucumber, peppers, okra and sunflowers. He also grows out 40 varieties of tomatoes yearly. “I especially like the Miami Green Spotted Winter Squash from the Miami Native Americans,” he said. “It is related to the butternut family. It’s good eating and easy to grow. It’s disease- and insect-resistant and adaptable to different soils. Weeds grow up around it and it will still produce a good crop. I store the squash all over the house, on the kitchen counter, in the laundry room, and it stays as firm as the day it was picked. I use it for pies, casseroles or puree and freeze it.” At harvest, beans are taken to the greenhouse, separated into wooden boxes and
Tony and Mary West
Ingredients: 2 cups squash puree 3/4 cup light brown sugar 1 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon cloves 2 eggs 1 cup evaporated milk 1/2 cup water
from our Contributors Pamela Stricker
Food always has a way of bringing family together. At least, that is so with my family. Certain foods can also satisfy the longing for home when one is far away from loved ones. When Mom made Aunt Ione’s recipe for butterscotch pie, I think we all experienced a little comfort from Adams County even while we gathered around a table in our kimonos in faraway Japan. Butterscotch pie has always been a favorite in our family.
Kathleen Norman
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This was my Grandmother Shannon’s recipe. She was born in Dayton in the Oregon District, but her father (my great-grandfather Spicer) was born in Clinton County near Martinsville in 1869.
Aunt Ione Mosier’s Butterscotch Pie (In her own words) Ingredients: 2 or 3 egg yolks (I use 3) 1-1/3 cups brown sugar 4 tablespoons flour 1-1/3 cups of milk ( I use canned milk and water) 1 tsp vanilla Directions: Mix the above ingredients together and cook until thickens. Take off stove, add vanilla and lump of margarine or butter. After cooking and cooling, pour into baked shell. Beat together the egg whites until stiff. Spread on top of pie and brown at 425 degrees for 15 minutes until brown.
The Mills family gathers around the dinner table. From left, Pam, her dad, Edmund, brothers, Jimmy and Randy and Pamí s mom, Betty.
Banana Bread Makes 8 servings Ingredients: 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4cup shortening 3/4 cup sugar, white or brown 1 egg, beaten 2 bananas, mashed 4 tablespoons sour cream 1/2 cup nuts, chopped Directions: Blend sugar and shortening. Add egg. Combine dry ingredients and add alternately with bananas, sour cream and nuts. Bake at 350 degrees in greased loaf plan (one large or two small) about 40 minutes. Test with toothpick. Let cool briefly in pan before turning out on cooling rack.
Here is Kathleen Norman mastering the rolling pin, age 6. She knows this is age 6 because that is when she got a big wad of bubble gum stuck in her hair and had to have it all cut off. To this day she avoids short hair.
Andrea Chaffin My fondest memories from childhood always involve two things: my grandmother and food. From the time we could stand on the stool, my sister and I would “help” her prepare the meals. Every weekend, we made Feather Pancakes out of the Betty Crocker cookbook, every summer, we picked strawberries, raspberries and grapes for homemade jam and juice, and every night we took turns running down to the basement to fetch a jar of canned tomatoes, or whatever preserved item was needed. Grandma made everything from scratch and was known for the best comfort food — especially her milehigh meringue pies, chicken ‘n’ noodles and — one of my favorites — her Johnny Marzetti. Her recipe is different in that it calls for canned cheddar cheese soup, a “quart” of tomatoes and celery seed. She turned 91 in February and still makes the best pies at the church potluck.
Lora Abernathy
Ingredients: 2 - 2 1/2 pounds ground beef 2 cups elbow macaroni (measured dry, then boiled) 1 can Campbell’s Cheddar Cheese Soup 1 quart tomatoes (or two cans diced tomatoes, with juice) 1/2 medium onion, diced 1/2 green pepper, diced 1 teaspoon parsley 1 teaspoon celery seed 1 teaspoon oregano 1 teaspoon garlic powder 1 teaspoon basil Directions: Cook beef, onion and green pepper together. Drain. Add cooked pasta, tomatoes, soup and spices. Transfer to a 9 X 13-inch pan and bake at 325 for glass pan and 350 for a metal pan for about one hour.
Sweet Potato Casserole Ingredients: 3 cups sweet potatoes cooked or mashed (canned works great) 1 cup sugar 1 stick butter or margarine, softened 1 tablespoon vanilla 1 tablespoon cinnamon 2 eggs Topping: 1 cup light brown sugar, packed 1/3 cup all-purpose flour 1/3 cup butter or margarine 1 cup fine chopped nuts (if desired)
Lora Kiser (now Abernathy) is pictured with her father, Joe, from whom she learned to emulate enthusiasm for home≠c ooked cuisine.
Directions: Beat together the sweet potatoes, sugar, butter/ margarine, vanilla, cinnamon and eggs. Place in greased casserole or 9x13 dish. For the topping, mix together with fingers until “like peas,” then sprinkle over top of casserole. Bake at 350 degrees for 45 minutes.
Salt | March/April 2014 | 19
I didn’t start cooking until I was 30 years old, so there are no photos of me in the kitchen helping Grandma as a kid. However, I always brought plenty of enthusiasm to the dinner table … always. When I started cooking, I desperately wanted to master my grandma’s signature dishes specifically so I could carry on the tradition. The first time I tried this sweet potato casserole was for a Thanksgiving or Christmas dinner at my husband’s parents. It became an instant hit.
Johnny Marzetti
Beverly Drapalik This recipe has been handed down for at least 75 years. My husband Jeff ’s grandmother, Marie Drapalik, made Houska for years. She was first-generation Czech. Then, Jeff ’s mom, Jackie, made it for years, as well as Jeff and our sons. We eat this bread every Christmas, usually after Christmas Eve services. The bread originated in the Czech Republic, and Czechs sometimes called it an Easter Bread because it is essentially an egg bread.
Houska
Braided Houska is a Czech
tradition for Salt contribu≠ Ingredients: tor Beverly Drapalik. 2 packages dry yeast The family typically 1/2 cup warm water enjoys the bread 1 cup milk, scalded Christmas 3/4 cup sugar Eve. 3/4 cup butter 3 eggs Rind of 1 lemon 1 teaspoon salt 5-6 cups flour (We now like to use bread flour.) 1/2 cup white raisins 1/2 cup blanched almonds
on≠
Directions: Dissolve yeast in 1/2 cup water. Cream butter and sugar. Add eggs one at a time and beat (large electric mixer works best). Add yeast, milk, salt, and rind. Beat in flour. Add raisins and nuts (can be optional). Knead. Let rise, pound down, and rise again. Shape and let rise again. Bake at 350 for 35-45 minutes. When shaping, use two loaf pans, one large cake pan, or a cookie sheet.
Sugar Cookies Start cooking with children when they are old enough to stand on a stool, and they may never quit cooking! Marie Drapalik
Ingredients: 1 stick butter, softened 1/2 cup sugar 1/2 cup brown sugar 1 egg, beaten 1-1/2 cups self-rising flour 1 teaspoon vanilla Beverly Drapalikí s family has made cookie
decorating a family tradition. From left to right: Directions: Mix butter and both sugars until smooth. Add Joe Drapalik, Lee Anne Drapalik, Jonathan Drapalik and Jess Giffin. egg and flour. Mix well. Stir in vanilla. Roll dough into ball and refrigerate overnight. Roll dough onto floured surface about 1/4-inch thick. Cut into shapes, using cookie cutters. Bake at 350 degrees for about 12 minutes. Decorate! Makes about 2-1/2 dozen.
20 | Salt | March/April 2014
Sarah Allen My grandmother used to be the head chef over at Fairfield Local Schools in Leesburg. This was a recipe that she made for her students and that she made for us growing up. These cookies were always the best at Christmas. Even though she passed away several years ago, this recipe has continued to be a little way for Grandma to still be with us each holiday season.
Overnight Refrigerator Cookies Ingredients: 2 cups brown sugar 2 eggs 1/2 cup shortening 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1 teaspoon baking soda 1 teaspoon vanilla Directions: Mix ingredients until stiff, and then roll into a long log. Store in the refrigerator overnight, then slice into about 1/4 inch cookies. Bake at 350 degrees.
Kay Frances On July 22, 1959, my mom, Eleanor Brewer, was featured in the “Her Favorite Recipe” column that ran in the Wilmington News Journal for many years. This is the recipe that was printed along with a lovely article which is framed and hanging in my kitchen. According to the article, “She teaches the third grade at Morrow. This in spite of the three children at home, Carol, 11-1/2, Glenn, nearly 8 and Kay, 4. How does she do it? Everybody helps, she says. Carol is old enough to be of great assistance and Mrs. Brewer just doesn’t see too many problems to raising a family and teaching, too.”
Stephanie Hardwick Stokes My mother-in-law, Jane Stokes, is known around Clinton County and beyond as an outstanding cook. For a number of years, she taught home economics for the Wilmington schools. Being part of the Stokes Raspberry and Strawberry Farm family, our favorite and most oftenrequested family recipe is Black Raspberry Pie.
Southern Spoon Bread Ingredients: 1 cup corn meal 2 cup milk 1 teaspoon salt 1 teaspoon baking powder 2 tablespoon melted shortening or vegetable oil 1 cup milk 3 well beaten egg yolks 3 stiff beaten egg whites Directions: Cook corn meal and 2 cups milk to consistency of mush. Remove from heat. Add salt, baking powder, shortening and 1 cup milk. Add egg yolks, fold in egg whites. Bake in greased 2-quart baking dish in slow oven, 325 degrees, one hour. Spoon into dishes and top with butter.
Eleanor Brewer featured in the Wilmington News Journal.
Classic Raspberry Pie Ingredients: 5 cups black raspberries 1 cup sugar 1/4 cup cornstarch Dash of salt 1/4 cup water 2 tablespoons lemon juice 1 tablespoon butter Directions: Mix together sugar, cornstarch and salt. Pour over raspberries and mix gently. Add water and The Stokes Family lemon juice. Line 9-inch pie plate with pastry; fill with berry mixture. Dot with butter.
Pie Crust Pastry: Two Crust Pie Ingredients: 2/3 cup plus 2 tablespoons shortening or 2/3 cup of lard 2 cups all purpose flour 1 teaspoon salt 4-5 tablespoons cold water
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Directions: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all four is moistened and pastry almost cleans side of bowl (1-2 teaspoons water can be added if necessary). Gather pastry into two balls:
shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths: unfold and ease into plate, pressing firmly against bottom and side. Turn raspberry filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry fold into fourths: cut slits so steam can escape. Place over fill and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal. Flute edges. If a shiny crust is desired, brush with cream or milk. Bake at 400 degrees for 40-50 minutes or until juice begins to bubble through the crust.
In with the old
Story by Stephanie Hardwick Stokes Photo by Justine Bledsoe, Sharon Bledsoe Interiors UPDATE THROUGH TEXTILES Replacing ì tiredî fabrics with more neutral, tex≠ tured options can quickly make a sofa or chair blend in a more modern setting. Reupholstery can be a very cost≠ effective way to update a piece, but it is always worth the investment to retie springs and replace worn out padding. We have several outstanding upholsters who do work for my design firm and are sensitive in handling heirlooms and making any necessary repairs to the frame. On a recent design project, we incorporated vin≠ tage knit pillows with oversize mother of pearl button accents added into the mix with newly made pillows.
Thrift shopping and antiquing are definitely on the rise. Many shoppers enjoy looking for a good deal, a one≠ of≠ a≠ kind treasure or may just be in it for the thrill of the hunt. Strolling with a good friend through the booths of an antique extravaganza has become one of my favorite ways to celebrate springí s arrival. But letí s face it, most of us are not trying to live in a period≠ perfect home or a museum. I doní t personally want to live in a room that has only antiques, and I doní t want to live in house that doesní t have any. The key is to have a mix. To best accomplish a goal of decorating with vintage treasures, I suggest you start with a few basic guidelines. INVENTORY YOUR PIECES Often I find my clients have a wonderful antique piece in one room of their home or may have disre≠ garded other pieces tucked into a back bedroom or garage. Start by creating an organized inventory of all your furniture pieces. Note the height, width and depth measurements of each piece. It can also be extremely helpful to take a digital photo. The purpose is three fold: First, it assists in fitting the piece into a sketched room plan or a computer rendering. Second, pieces often appear different depending on their environment. This helps in re≠ evaluating current pieces based on dimensions or comparing sizing for future purchases. Lastly it will expedite the consultation process if you hire a design professional.
KEEP LIKE PERIODS AND FINISHES TOGETHER Consistency is key. Do not try to combine art deco, early American and Victorian all in one room or even in one house. It will become visual overload. Rather pick a style you really enjoy (or already own) and stick with it. The same rule applies to finishes. Try to keep most wood tones in your room in a similar base color. This includes furniture, picture frames and accessories. For example, yellow≠ based pine, red≠ based cherry or mahogany.
CREATE A FOCAL POINT The trend is to do a room in neutrals ñ the always popular beige, or the grays we have seen in the past several years or this yearí s navy blue ñ and interject a few key color accents. This requires a trained eye and strategically placed items to create rhythm as your eye moves around the room. As you are able, try to incorporate a few pieces of architectural and monetary value into the room. This will visually elevate all of your other pieces. SPOTLIGHTING A COLLECTION Gather smaller antique items and turn them into a collection. By emphasizing a number of similar accessories in one location, they gather importance rather than adding to seemingly random clutter around the room.
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5 Generations We asked Salt readers to share with us their multi-generational photos. Here are their stories:
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Pictured are Angela Grate Crowder, with her two children, Titan and Kelsie Crowder all from Leesburg, with Mary Elliott of Grove City. Angela is Mary’s great-granddaughter. Titan and Kelsie are Mary’s great-great grandchildren. Unable to participate in the five-generation picture are Mary’s daughter, Carolyn Chain, of Greenfield and her granddaughter, Donna Grate, also of Greenfield. Mary celebrated her 93rd birthday on Dec. 26, 2013.
Front row, Heather Hauke, Mabel Johnson, Hannah Hauke. Back row, Sheila Downs, Paula Hauke and Faye French.
Angela Crowder, Leesburg
2
Steph Roland, Hillsboro
4
Brandilyn Coffey, New Vienna This photo was taken Christmas 2013. My great-grandmother, front row with the green sweater, is Dorothy Howard. My grandmother, back row with the white sweater, is Lora Marcum. My mother, Audrea Rice, is in the front row with the blue shirt. I am pictured in the coral and cream sweater. My husband, Andrew Coffey, is in the red hoodie. My daughter, Ava Coffey, is in the front row with a purple shirt. Then my two sons, Jayden and Lane Coffey.
5
Ashley Smith, Bloomingburg This picture includes: greatgreat grandma Betty Wells, her son, Danny Wells, his daughter, Misty Wells Anders, her daughter, me, Ashley Anders Smith, and my son, Tristen Smith. This picture was taken two years ago and my Grandpa Danny Wells just passed away three months ago, so this picture is very special to us all.
6
Sylvia Shaw Branham, Hillsboro Here is a picture of our family in 1990. In the picture is my grandfather, Walter Davis, my mother, Mary Davis Shaw, myself, Sylvia Shaw Branham, and my son, Tadd Branham, of New Vienna, holding his son, Joshua Branham.
7
Erika D. Haithcock, Washington Court House The first picture, taken in the church, is great-grandparents Esto and Evelyn in front. Their son, Esto, on left. His daughter on right, Treva, her daughter, Brittany, in the middle holding her son, Xavier. In the second photo, Katherine, the greatgrandmother is in the middle. Her daughter, Paula, is on the right, her daughter, Treva, on the left, and her daughter, Brittany, is on the floor holding her son, Xavier.
8
Gayle Lakes, Wilmington When Nate was born, he had three sets of five generations. His great-great grandfather passed before he was released from the hospital. The first picture includes back row, from left, Gayle Lakes, grandmother; Brad
9
Sarah Adams, Williamsport From left, Blanche Hughes, Karen Thompson, Sarah Adams, Hannah Binegar and Josie Sieg.
10
Christina Morrow, Wilmington Louise Burkett, of Urbana, with great-great grandchildren, Larkyn, Peyton and Mia Groves, Brady and Easton Roe, and Tyler Morrow, all of Wilmington. Not pictured are Linda Tissot, second generation; Mary Groves, third generation; and Christina Morrow, Jamie Roe and Steve Groves, fourth generation.
Each age, it is found, must write its own books; or rather, each generation for the next succeeding. - Ralph Waldo Emerson
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This photo was taken Jan. 29, 1998, the day after my daughter was born. It was taken at my grandparent’s house, here in Hillsboro. Back row, from left, Robert Vergamini, Barbara Vergamini, Patricia Vergamini-Guagliardo and Dominic Guagliardo. Front row, from left, Italo “Frank” Vergamini, Emelia Vergamini, Stephanie RolandCarter, holding daughter Casey Jean Carter, and D. Shawn Carter. Family lineage is first generation, Italo “Frank” Vergamini; second generation, Robert Vergamini; third generation, Patricia VergaminiGuagliardo; fourth generation, Stephanie Roland-Carter and fifth generation, Casey Jean Carter.
Heather Hauke, Ripley
Lakes, father; sitting is Jody Rothwell, great-grandmother; Baby, Nate Lakes; and Geneva Coe, great-great grandmother. The second picture is of Brad Lakes, father; Priscilla Goldie, great-grandmother; Larry Lakes, grandfather, sitting is Rosetta Schenck, great-great grandmother; and Nate Lakes, baby.
ë ITí S ALWAYS BEEN PART OF USí
Story and photos by Sarah Allen
26 | Salt | March/April 2014
Collett Propane has locations in Wilmington, Xenia and Lebanon.
In an age of national chains and fastpaced living, family-owned businesses can seem like a distant memory, but across the region, that is simply not the case. For many local businesses, family is at the cornerstone of company policy and tradition, and familiar, friendly faces are a part of every day work. For these local, family-owned businesses, passing ownership comes with a sense of pride, commitment and hope with each generation. “It’s like I’m walking in my dad’s shoes” said Eric Zint of Corner Pharmacy in Greenfield. “It feels great.” Zint’s father, Mike, bought the business in 1979, and ran it for 25 years until Eric bought it in 2004. Growing up, Zint said, “My whole family worked here,” including himself and his sister. “We pretty much grew up here in the store,” he said. “It’s always been part of us.” Whenever something occurred at the store, Zint said, “it was a family thing to make sure it was done and done right.” And while Zint said he did not plan on becoming a second-generation owner, he said he is glad that he made that choice. “I love coming to work,” he said. After his mother passed away, Zint’s father decided it was time to move on to the next chapter in his life. However, according to Zint, “I wasn’t ready for him to sell the business.” So, Zint, who had been living in Cleve-
BUSINESSES PASSED DOWN TO THE NEXT GENERATION ENJOY SENSE OF PRIDE, COMMITMENT AND HOPE
Eric Zint bought Corner Pharmacy in Greenfield from his father, Mike, in 2004 who owned the pharmacy 25 years before selling it to his son.
land, came back to Greenfield to continue Corner Pharmacy, a business that had become a staple of the community over the years. Family businesses like his, Zint said, are different from “big box” companies because “they’ve been around for a long time — there’s a reputation.” Because a family-owned business is typically intertwined with the community, expectations are high — from both the
business owners as well as the consumers. “As generations go by, you hope those certain values have been instilled,” he said, adding that family businesses often have a good reputation on service, on community and on caring for the customers. Ultimately, Zint said, “I’m proud to be a second-generation owner.” Similarly, Jane Newton, second-gen-
eration owner and president of Collett Propane, said, ”I’m very proud of what my family started.” Newton’s parents, as well as her aunt and uncle, began the company as a hardware store in the 1950s, adding propane in 1952. Originally located in New Burlington, the company has expanded to three different locations in Wilmington, Xenia and Lebanon. In addition, Collett Propane has grown to offer other services, including salt supply and seal coating. With Newton’s sons working at Collett Propane, the company is now in its third generation as a family business. Her sons, she said, are very active in the company, which will help them be successful when it’s their time to take the reins. Having a business in its third generation, Newton said, is pretty unique. “It’s rewarding in that way,” said Charles W. Buck of Buck’s Tire Service, adding that there are few businesses in Highland County where the people who started them still work there. The year 2014 marks the 45th year that Buck has been in business. His daughter, Leah Perie, has been working in the family business for 26 years, and her son, Ryan, started at Buck’s six months ago, marking three generations working simultaneously on any given day. Buck’s began in 1969 as a part of a gas station. Then, in 1974, Buck purchased the business’s current location at 1050 Jefferson Street in Greenfield. And while he said any small business comes with challenges, especially during its early years, a family-owned business can be very rewarding if you put the effort forward. “It takes a lot of time to make it successful,” he said, and “it takes a few years
“Family-owned businesses,” he said, “have been around for years, and they have children and raise those families in the community.” Yet, according to local owners, a strong tie to the community is not the only difference in a family business. “The fact that your name is out there — the family name — you take more pride,” Newton said. Also, she said, “There’s a lot more concern for customers and your employees because you feel a little more sensitivity to family situations.” Similarly, Zint said that, when a person is a part of a small, family-owned business, “You really care about all of your customers.” Customers, he said, are like family. Business, Buck said, has changed drastically over the years. The biggest changes, according to Buck, include increasing technology and rising costs of car parts. The automotive industry, he said, is becoming more replace rather than repair-based. Because of those changes, Buck said, repairs take longer now than they did when his business first opened. Cars, he said, are being made to be more comfortable and convenient for the consumers. “The only trouble,” he said, “is that convenience costs money.” Similarly, Newton said technology has also been a major change for Collett Propane, along with an expanded customer base and increased government intervention. At Corner Pharmacy, Zint said, over the years, they have added medical equipment and have been in and out of long-term care nursing homes. Also, he said pharmacies are changing from being informational to being communi-
to work out.” Yet, those challenges are only a small part of a family-operated businesses. Loyalty and respect, he said, often come with such a store. “I have guys who have been with me for a long time,” he said, adding that the fewest number of years an employee has worked for him is 12. Yet, according to Buck, the best part of a family-owned business is the fact that you get to know a lot of people. “We’ve been very fortunate,” he added about the success his business has seen. “It’s made an income and kept everyone going for years.” Similarly, Newton said that she and her family have been blessed with Collett Propane. “It’s provided a good life for my family,” she added, just as “it provided a good life for my parents.” Ultimately, Newton said, “It’s drawn our family closer.” Seeing family members every day, she said, tightens bonds. And while that can also cause work to filter into personal life after hours, the negatives of a family business do not outweigh the positives, she said. Yet, the impact of a family business reaches beyond the family itself. Newton said that such businesses have a responsibility to give back. “I’m a true believer,” she said, “when a community gives you the ability to be successful, you need to give back.” And that philanthropic attitude is something that seems to flow throughout family-owned businesses. Since they first opened, Buck said his company has “been part of the community.” Similarly, Zint said, “I love supporting Greenfield.”
Salt | March/April 2014 | 27
Buckí s Tires is located at 1050 Jefferson St. in Greenfield.
Charles W. Buck, left, has owned Buck Tires for 45 years. His daughter, Leah Perie, center, has worked for her fatherí s business for 26 years, and her son, Ryan Perie, joined the Greenfield business six months ago.
Jane Newton is a second≠generation owner and current president of Collett Propane.
cation-based. Owning an independent pharmacy, he said, has also become unique in recent years. When he first bought the business in 2004, he said there were around 1,600 independent pharmacies. That number has since decreased to only about 600. “It’s tough,� Zint said, “and it’s a lot of work. You have to be really good at a lot of things to make an independent pharmacy work, and that’s what we try to do.� Other more recent changes, Zint said,
Corner Pharmacy is located at 259 Jefferson St. in Greenfield.
include the remodeling the business underwent last summer. Also, Corner Pharmacy is starting an adherence program, which will package medicine for people in a way that is portable and easy to use. And even though family businesses may change, their pride and commitment do not. At Collett Propane, growth and expansion have always been at the heart of the company. Going from hardware to propane, and then from propane to other services, Newton said, is something that,
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she feels, would make the company’s founders proud. “If my parents were still here today,� she said, “they’d be very proud of how we’ve grown over the years and our plans to continue to grow.� In Greenfield, Zint said that, if his two children, Zoe and Zac, would be interested, he would love for them to go into pharmacy in the future. “We want to be a great pharmacy,� Zint said, “so that we can be around for years and years.�
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Good Gravy!
Story and photos by Eileen Brady
Noodles and potatoes make a delicious mound of starches Helen prepares the dough.
30 | Salt | March/April 2014
Helen Eakins rolls out the dough for her noodles on the counter.
The noodles are separated and left to dry completely.
My great-grandparents, who had immigrated to the United States from southern Italy, were people who made Sunday “gravy” of meat and tomato sauce, poured over pasta. So I am no stranger to comfort food with plenty of carbohydrates. Or “starches,” as they were referred to in our house. But my Italian family did not mix their starches. If my mother made an “American meal,” it would likely include a meat, a vegetable, and maybe a starch. I personally would’ve preferred a plate of three starches, but that wasn’t in my cards. There’s a scene in the 1996 movie “Big Night,” which is about two brothers from Italy who run a restaurant on the Jersey shore, that makes me laugh each time I recall it. The brothers become frustrated by the Americans’ expectations for Italian food — customers seem to always want a side of spaghetti and meatballs with their starchfilled dishes. Brother Primo, the chef, makes a beautiful risotto (a creamy Italian rice dish) for a woman who insists it should come with something else: spaghetti. Primo is told by his brother that the customer wants a side of spaghetti, and he is incensed. “How can she want it?! They both are starch!” Primo then says, sarcastically, “Maybe I can make mashed potatoes for the other side …” His brother pleads with him to just do as the customer wishes. “No! She’s a criminal!” Primo says. I can certainly understand the criminal mindset when it comes to extra starch. As a teenager, I started dating a boy whose family was from southwest Ohio. His grandmother and his mother (who later became my mother-in-law) made beef and noodles, poured over mashed potatoes. A starch on top of a starch. Oh, delicious heresy. These were chewy, homemade noodles, cooked in broth, then poured over homemade mashed potatoes. These were not dumplings. I hadn’t known such a thing existed. And there were rolls with butter, every time.
I’ve eaten many plates of noodles over potatoes over the years — beef and noodles, chicken and noodles — but I’ve only eaten them in the Midwest. On the East Coast or the West Coast, noodles over potatoes is a system shock to the carb police, those healthful eaters who would neither eat mashed potatoes nor noodles, much less pile them on top of each other, add a dinner roll, and call it a meal. The only time I’ve seen noodles on top of mashed potatoes outside the Midwest is at the Ohio-based Bob Evans restaurants, which has 560 restaurants in 19 states. However, noodles over potatoes (most often simply called “noodles”) is a staple comfort food in middle America, with people from Ohio, Indiana, Illinois, Iowa, Nebraska, Kansas, Oklahoma, and Pennsylvania eating the dish, especially in rural areas. And it is present on the menus of Amish restaurants across the region, causing many folks to suggest the dish came from the Germans’ love of both potatoes and noodles, especially a thick egg noodle such as spatzle. My mother-in-law, Connie Spurlock, learned how to make noodles in the Washington Court House kitchen of her mother, Garnet Leisure Armstrong, who learned in the kitchen of her mother, Mae Clay Leisure, also from Fayette County. They served chicken and noodles as well as beef and noodles, but my mother-inlaw prefers beef broth, so she sticks to beef and noodles. She has passed down her method for making noodles, which she, like most noodle makers, will tell you isn’t really a recipe; she just knows how many eggs to mix with how much flour. “The boys would call and ask, ‘How do you make this or that?’ and I’d say, ‘I don’t go by a recipe.’ ” My daughter will receive her great-greatgrandmother’s noodle tradition, though my first personal attempt was disastrous. I’m a noodle eater, not a noodle maker. To make a generous portion of noodles for six, my mother-in-law starts with four eggs, mixing them up in a bowl and adding flour as she goes. Once the flour is well mixed and firm, she
keeps working it with her hands. The dough is almost ready when it is “pretty stiff� and not sticking to her hands. Then she generously flours the counter and rolls out the dough with a rolling pin, flopping it over and over until it’s as thin as she can make it. She slices up the noodles thinly, then leaves them out to dry. For broth, she boils a chuck roast or swiss steak in salted water until tender, often adding soup bones or short ribs for more flavor. She removes the bones and pulls out the roast to finish it in the oven, but leaves the broth for cooking the noodles. (My mother-in-law prefers her beef separate from her noodles, so she doesn’t serve them as one dish; instead, she keeps the beef on the side.) And, of course, she serves them with homemade mashed potatoes, offering up the noodles as a gravy alternative. Helen Eakins, who has lived in Clinton County for most of her 96 years, has been making noodles for more than 80 years, and her mother made them before that. Along with making chicken and noodles at home, Helen and her friend Nellie Rich, who is 90, have made them for at least 25 Election Day dinners at the Harveysburg VFW, with the Community Helpers Club of Harveysburg, formed in 1939. For Election Day 2013, the women helped make a “great-big roaster full� of
noodles, using about 36 eggs, served over mashed potatoes, along with green beans, and homemade dessert. The money raised from the dinner goes to a scholarship for a Massie Township student at Clinton-Massie High School in Clarksville. Helen recently came to my house to show me how she has made noodles for more than eight decades. She made it look so simple, mixing the eggs and the flour, then rolling out the dough on the counter, slicing through it to make long, thin noodles that she separated and left to dry completely. The noodles could be cooked in broth right away, too, and will freeze well for a later use. The batches she made for me did not last long in the cold, comfort-food-necessary Ohio winter. Helen uses 3 eggs, 2 cups of flour, and a little salt, though she said you could use 2 eggs, 1 egg yolk, 3 tablespoons of water, 2 cups of flour, and a little salt. She pours the liquid on the flour and starts stirring, eventually kneading with her hands, creating a dough that becomes stiff enough to roll out. She cuts her dough in 3 sections, rolls it out (“Make ’em thin,� she says), then slices it. After separating the sliced noodles, she leaves them out to dry or cooks them right away. Both she and my mother-in-law regularly freeze noodles to be cooked in
broth later. Helen uses the broth from a boiled chicken or, sometimes, a prepared-broth shortcut. I told her that my research indicated that serving noodles over mashed potatoes is a regional culinary tradition that has not spread completely across the nation. She was surprised. “I can’t imagine eating it any other way. Oh, dear,� she said. The coasts don’t know what they’re missing. The following are some of the restaurants in the area that serve noodles over potatoes at least weekly: s/UR 0LACE RESTAURANT % -ARKET St. in Washington Court House, serves chicken and noodles over mashed potatoes every Wednesday. s#OURTVIEW RESTAURANT . -AIN 3T IN Washington Court House, serves chicken and noodles over mashed potatoes every other Wednesday (March 19 should be a noodle day) and beef and noodles over mashed potatoes every other Sunday. s4HE 7HITE 3TAR RESTAURANT IN !DAMS County, at 38 N. Main St. in Peebles, serves noodles (usually chicken, sometimes beef) with optional mashed potatoes on Wednesdays and Sundays.
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Salt | March/April 2014 | 31
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100 R. Gordon Drive Wilmington,Ohio (937)382-1587 Elizabeth J. Looney, Pastor Joe Looney, Associate Pastor
Rosemary Hoffer stands behind one of the counters in her shop.
A visit to the past 32 | Salt | March/April 2014
Story by Beverly Drapalik Photos by Lora Abernathy and LeeAnn Holmes
RoseMary Hoffer stands behind one of the counters in her shop.
Bob Mead prepares to check out a customer.
Russell built a picture window on the front of “her side of the barn” and RoseMary’s Antiques in Barn was born. ness, I asked Him to help me, and he really has.” Next to the cash register sits a picture of Jesus, and in front of that picture is a reclining wooden angel. Even the price tags send a message: “God loves you!” RoseMary says she likes to make sure she has a smile for each customer. Customers always find a variety of antiques at the shop. Small wooden ware is especially popular at the moment, but all antiques are selling. A huge, blue cupboard came into the shop and surprisingly sold within a month. Once a harvest table sold before it came into the shop; it was in a stor storage area in the other half of the barn. Dry sinks, oil lamps, tools, feed sacks, desks and some vintage clothing are a few of the items that line the aisles. RoseMary does have some unique glassware and pottery, but she says people are not as interested in those for their homes today. Dusting and arranging inventory is a pleasure for RoseMary. She has “never had any difficulties in this business. It is really like a playhouse.” When she does tire of dusting, she makes totes. Each one is unique. She admits that she enjoys sewing and the totes keep her busy. This store truly has something for everyone.
Another flag is always waving during business hours at Shoppes at the Old Mill, an antique mall on Sugartree Street. Home Again II, a home décor shop, is also part of the building. Around 30 vendors have booths or shelves at the former Fulton and Peters Grist Mill. The mill operated from 1881 until 1912 when it became bankrupt because people didn’t need local flour mills anymore. Then the building was used as a feed mill until the late 1970s, served as the county recycling center until 1994, at which time Bob Mead bought the building. Bob delights in showing a little history and charm of the building. In 1947, the mill burned, and the burn marks were left with other original details in order to retain the charm and value of the building. Bob believes if “the Air Force had not helped save the building during the fire, Wilmington would not enjoy it today.” Bob says, “Wilmington needs more antique shops. Buying changes with the economy, but people always like antiques.” He is noticing that people now recognize the value of older items and are interested in re-using quality antiques. The Mill is a nice way to spend time, even for touring musicians. The Christian group
Salt | March/April 2014 | 33
When the flag is waving at the mailbox, RoseMary Hoffer is in her antique shop, formerly the barn. She began the business 38 years ago. Her daughter was graduating from high school and RoseMary knew she needed more to do, so she asked her husband, Russell, if she could have “half the barn.” She had sold antiques in Waynesville for a year, but she decided a business at their house would be ideal. Russell built a picture window on the front of “her side of the barn” and RoseMary’s Antiques in Barn was born. With her love of antiques and her love of people, she has built an enduring business. The Corn Festival is the only show she attends each year. She prefers to sell from her own shop at home. Her location on State Route 73 is ideal, and people make a stop when travelling on I-71 — simply to buy her antiques. A couple from Iowa stopped by last week; they say they will return in the spring. People from Michigan, Minnesota and Mississippi have bought from her as well as people from our region. “I love people. They are so nice, and it is easy to help them. And God has helped, too,” RoseMary says. “When I started this busi-
Downhere performed in Wilmington a couple of years ago. One of the members mentioned from the stage that he had spent some time that afternoon shopping at the Old Mill. He had found a few items he didn’t know he needed. How many antique and home décor stores actually receive compliments from a rock band during a concert? The inventory is impressive, so looking does take a while. After strolling by the booths, you will find cookie cutters, jewelry, wind chimes, jigsaw puzzles and stuffed animals tucked away in the décor shop. And, people are always watching their step in the event that Milton, the “mill cat,” is lying in the aisle. Milton is more than 12 years old, and like all cats, probably thinks he owns the
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entire building. Also, take time to visit the second floor. You will find more antiques and collectibles, but one quite unusual item is housed upstairs: A witness box from the old courthouse. There is no price tag found on the box because Bob “got it at the auction” and does not “plan on selling it.” People have asked — no deal! The current trends of repurposing, recycling, and even upcycling are not new to antique dealers. These trends are making antique stores more popular than ever. When you want to remember the past or purchase a particular item for your home, you will probably find pleasure in visiting RoseMary’s Antiques in Barn, Shoppes at the Old Mill, and Home Again II.
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WHEN
OHIOí S OLDEST TROUT DERBY WAS YOUNG
36 | Salt | March/April 2014
Story and photos by Tom Cross
Turkey Creek Lake.
In 1966, the Portsmouth Area Chamber of Commerce was in the final stages of planning for Ohio’s first trout derby to be held May 7 and 8 at Turkey Creek, a beautiful stream below Roosevelt Lake in the Shawnee State Forest. In those days, Ohio’s largest state forest was still called the “Roosevelt Game Preserve” and the City of Portsmouth was a bustling, smoke stack industrial town. The Shawnee Trout Derby still continues and turns 48 this spring. It remains Ohio’s first and oldest trout derby, still drawing the crowds and filling up campgrounds. But those old days were great days for the trout derby and Portsmouth in general. Plans were in the air about a new lake at Shawnee to be called Turkey Creek Lake, and the idea of a grand lodge to be built on the hill overlooking that new lake was in the works. Then, Gov. James A. Rhodes and U.S. Rep. William H. Harsha, Portsmouth, both attended the derby, and that was all the political power needed to make things happen. Today, the beautiful Shawnee State Lodge and Turkey Creek Lake await visitors, perhaps sparked from ideas that Rhodes and Harsha discussed while fishing together at that first trout derby. At the dam below Roosevelt Lake, Turkey Creek continues another eight miles to the Ohio River closely following State Route 125. Turkey Creek resembles as natural of a trout stream if there ever was one in Ohio, an ideal setting for Ohio’s first trout derby. More than 3,000 trout were stocked from Roosevelt dam to Camp Oyo, the old Boy Scout camp. The Portsmouth Daily Times was filled with reports about the remarkable success of the trout derby, which drew thousands of people. A headline in an issue of the Times read, “Sportsmen From All Over Ohio Expected To Attend Trout Derby.” A later headline read, “Trout
Derby Scores Hit; 10,000 to 12,000 Visit Area.” Rhodes and his staff camped at Roosevelt Lake the night before the derby, with the Times reporting 25 camping trailers were spotted just to house the governor’s party and newsmen. The Friday evening before the opening of the derby, Rhodes would lead a “Sing along with Jim” around a “massive bonfire,” but not before the governor assisted in placing trout in Turkey Creek at 5 p.m. The Times went on to report that a songfest featured barbershop quartets, and afterward, a tall story session was held as “outdoorsmen sit around the fire and shoot the breeze.” Harsha arrived Friday and joined the governor in fishing Saturday. At 6 a.m. Saturday, the Boy Scouts blew reveille and breakfast was served at Camp Oyo. At 7 a.m., the governor threw out the first cast and Ohio’s first trout derby began. One can only gather the enormity of the event by reading the reports filed. The Ohio Power Company had crews working extending additional power lines throughout the park to accommodate the approximately 40 trailers for official visitors, Press corps and General Telephone was busy setting up phone booths. Parking at Roosevelt Lake was limited to official cars only and shuttle bus service operated along State Route 125. The Izaak Walton League and Kiwanis Club prepared food to feed thousands of fishermen. The Boy Scouts staged Native American dances at Camp Oyo, the Daniel Boone Muzzle Loading Association held demonstrations, and the Portsmouth Archery Club preformed shoots. The Ohio State Highway Patrol conducted scuba diving demonstrations. Scenic bus tours were also available and church services were held at Camp Oyo. Thousands of trout were caught during the der derby with the Times reporting
Salt | March/April 2014 | 37
Photo courtesy of Shawnee State Park Shawneeí s first trout derby in 1966. The photo is believed to have been taken just downstream of the State Route 125 bridge where it crosses Turkey Creek.
38 | Salt | March/April 2014
Leonard Meadows caught a 21-inch trout, upstream from Camp Oyo they called the but it was only good enough for second “Governors Hole,” where Rhodes liked to place in the men’s division. fish and once hooked another fisherman’s Anglers lined up elbow to elbow as the hat on an errant cast. trout could easily be seen in the clear pools The 1966 Shawnee trout derby was a where more than 40 to 50 trout could be watershed event unlike any other held in the counted. The trout were everywhere along state. It remains today perhaps the singlethat two-mile stretch of “trout” stream. Acbiggest fishing event ever to grace Ohio cording to the Times, Harry in both its scope and legacy. Kuhner, president of the Never before have thousands of Several thousand fishermen and families gathered Portsmouth Area Chamber of Commerce, estimated only together in a single place to eaattended the 60 percent of the trout were participate a one-weekend campfire songfest gerly caught during the derby. event. and reported that The Times reported 2,000 The May 10, 1966, Portsmouth people camped in Shawnee Daily Times editorial page wrote, ì Gov. Rhodes Forest and more then 250 “The just-concluded trout derby, appeared to be camping trailers were parked sponsored by the Portsmouth at the lake with more coming. having the time of Area Chamber of Commerce, Several thousand attended his life, as he led was a success far beyond the the campfire songfest and most optimistic expectations. the singing.î reported that “Gov. Rhodes Untold benefits are bound to acappeared to be having the crue to the community from the time of his life, as he led the trout derby and other kindred singing.” projects which it is hoped will follow in the It was during that opening morning in a derby’s wake.” speech that Rhodes re-christened Shawnee The Shawnee Trout Derby continues Forest as “Portsmouth State Park,” a name and will be held Saturday, April 26, when that stood for many years. Rhodes went on approximately 2,500 trout will be released to speak and, in many ways, what he said in into Turkey Creek Lake. Southwest District 1966 is relevant today. State Park Manger Martin McAllister expects The Times quotes Rhodes as saying, “Fishanother full campground at Shawnee as the ing and outdoor recreation is the greatest derby remains a popular event. deterrent to broken homes. There will never “It’s a great family event, a good chance be any difficulty with the children attending for adults to fish with their children, this derby because they have parents who and a great way to introduce fishing care. Fishing is the one sport in which all to children for the first time,” said members of the family can participate.” McAllister. Rhodes became a regular at the Shawnee trout derby during its earliest days, and there is a special place
2014 SHAWNEE TROUT DERBY WHEN
Saturday, April 26, 2014
TIME
6 a.m. to 2 p.m. Awards at 3 p.m.
WHERE
Turkey Creek Lake/Shawnee St. Park, 4404 State Route 125, Portsmouth.
INFO
Shawnee St. Park office, 740≠ 858≠ 6652
OHIO FISHING LICENSE $19 for ages 16 through 65.
Special one day fishing license ≠ $11
TROUT
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BAIT
Corn, Power Bait, worms, Rooster Tails and cheese.
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Salt | March/April 2014 | 39
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Fran DeWine
40 | Salt | March/April 2014
spreads out just-cut noodles to keep them from sticking together.
What’s cookin’? Story and photos by William Duffield
If not for politics, a former home economics major may not have published her first cookbook, let alone continue work on what will be her 12th edition of “Fran DeWine’s Family Favorites.” The wife of Ohio Attorney General Mike DeWine thought of the idea to do a cookbook in 1980 during Mike’s campaign for state Senate. Since then, ensuing editions have carried the family from Greene County to Columbus to Washington and back. “I thought it would be a great way to help out the campaign,” she said. “We figured we could give them out at booths and other outings. It would be something different that people would remember.” Fran said she gathered together her recipes. At the time, recipes would have to be typed on a typewriter. “I couldn’t figure out how to make it fit on the page,” she said. “Someone said, ‘Why not hand-write the recipes? Just draw a frame around it and you’re all set.’ “I thought that would make the cookbooks special,” Fran continued. “We decided to have the kids draw illustrations to go with them. We were set to go.” Fran’s gastronomical practices take place at the DeWine home on Conley Road, a house that started as a 19th century farm house that she and Mike first looked at prior to the 1974 tornado that destroyed Xenia, ripped through Wilberforce, but
cooking for her family. “Eight kids and 20 grandkids,” she said. “There are times I miss cooking for a crowd, but there are times I enjoy cooking for just Mike and me.” She said that Thanksgiving had some 40 people at the dinner table. “Planning and timing are key,” she said of the feast. In 1993, Fran and Mike’s daughter, Becky, was killed in a car accident on her way home from work as a reporter for the Xenia Gazette. In part, Fran dedicated her eighth and ninth cookbooks to Becky. “Mike was running for U.S. Senate and we were trying to decide if we should continue after Becky’s death,” Fran said. “We didn’t think we could. But we knew Becky would want us to.” In writing her ninth edition of her cookbook, Fran gathered some of Becky’s favorite recipes, including a casserole, Fish Florentine, that Fran said she still makes often on Becky’s birthday. “She loved it,” Fran said. “It was just a layer of spinach, just a box of frozen spinach thawed and spread out in a casserole dish, topped with fish fillets and a white sauce and some Parmesan cheese, but it was something she’d ask for when she’d come home.”
Salt | March/April 2014 | 41
missed their future home. “It was like it hit the houses on each side but bounced over this one,” she said. Fran said she and Mike came back to make sure “their” house was OK after the tornado. They were then inclined to buy the house. From there, the DeWines expanded on the property, along with remodeling the kitchen. “Each year during the (DeWine Family) Ice Cream Social, we make 150 pies in a day,” Fran said. “That makes efficiency a top concern and a big oven makes that easier.” She said they run the pie making as an assembly line, with stations for the crust, filling and prepping. “Over there,” she said, pointing into a room adjacent to her kitchen, “we set up a long table and we have a station for putting the bottom crust in the pan, then to the filling station and then the top crust. We’re constantly making pie crust to stay ahead of them. That way we don’t hear, ‘More pie crust!’” While telling her story, Fran spent time preparing one of her signature dishes, chicken and noodles. She, of course, starts with her own homemade noodles which takes just three ingredients — 3 cups flour, 1 teaspoon salt and 5 eggs. “You mix the flour with a teaspoon of salt and the eggs until it forms a ball,” she said. “You can add flour or water to make it the right consistency. “You divide that ball into two and roll each ball out on the counter that has been floured.” It’s here that Fran uses a trick she’s grown to love for its simplicity. “You cut the circle into quarters and flour each section,” she said. “You stack them with the points together and then roll up the stack and slice. You can make them about a quarter inch thick or thinner, which ever thickness you like.” Fran said she does not dry her noodles because fresh noodles cook much better. If her recipe makes more than needed, she spreads the leftover uncooked noodles on a baking sheet and freezes. Once frozen, she will place the noodles into bags for storage. “It’s so convenient,” she said. “I can pull out a bag and drop the noodles into boiling water.” She said there are more times now when she is just cooking for two. “It’s just Mike and me most nights,” Fran said, which is much different for someone who is more used to
The DeWines have remembered their daughter with the Becky DeWine School in Haiti. “There was so much need there,” Fran said. “If you couldn’t afford private school, you pretty much didn’t get any kind of education. We decided to help out with funding a school, and we have had the first graduating class from that school.” Here are some of Fran’s (and Mike’s) favorite recipes:
Mike’s Favorite Apple Pie
from 10th edition cookbook
42 | Salt | March/April 2014
“Each year during the (DeWine Family) Ice Cream Social, we make 150 pies in a day,” Fran said.
Fran DeWine checks the doneness of her apple pie.
Pastry for two crusts 8 cups peeled and sliced apples, mixed varieties 1/2 cup brown sugar 1/4 cup white sugar 1/3 cup flour 1 tsp. cinnamon 1 tsp. nutmeg Preheat oven to 425 degrees. Mix apples and dry ingredients and put in pastry-lined, deep, 9-inch pie plate. Dot with bits of butter (1 Tbs.). Dampen edges of crust with water. Place second sheet of pastry on top. Trim dough about 1/2 inch beyond edge and tuck under for a good seal. Crimp edge. Cut slits in top of crust. Bake at 425 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 45 minutes or until bubbly.
Barbara Bush’s Oatmeal Lace Cookies from 8th edition cookbook
Sift together: 1/2 cup flour 1/4 tsp. baking powder Add: 1/2 cup sugar 1/2 cup quick cooking oats 2 Tbs. whipping cream 2 Tbs. white corn syrup 1/3 cup melted butter 1 Tbs. vanilla Mix together until well blended. Drop by slightly-heaped 1/4 teaspoonful, four inches apart onto an ungreased cookie sheet (only bake 6 or 8 cookies at a time). Bake at 375 degrees for 4 to 6 minutes, until lightly browned. Let stand a few seconds, then remove from pan. Makes 4 dozen.
Senate Bean Soup
from 9th edition cookbook Take two pounds of small Michigan Navy beans, wash and run through hot water until the beans are white again. Put on the stove with four quarts of hot water. Then take 1 1/2 pounds of smoked ham hocks, boil slowly, approximately three hours in a covered pot. Braise one chopped onion in a little butter and, when light brown, put in bean soup. Season with salt and pepper, then serve. Do not add salt until ready to serve.
Wilmington College lands ë Food and Farm Iconí Joel Salatin for April Food Symposium By Randy Sarvis
Joel Salatin
Wilmington College
People sample pies from the pie≠b aking contest held during the 2013 symposium.
WILMINGTON WILMINGTON COLLEGE COLLEGE FOOD FOOD SYMPOSIUM SYMPOSIUM
Event Schedule 11:30 a.m.-noon .... Cake bake-off/ cake drop off 1:30-2:30 p.m.........Public tasting 3-4 p.m. .................Panel discussion 4:30-6 p.m. ............ Campus tours, college farm tours 7:30-8:30 p.m.........Keynote address 8:45 p.m. ...............Book signing
Salt | March/April 2014 | 43
12:15-1 p.m............Closed judging
Fresh food advocate and author Joel Salatin will provide the keynote address at Wilmington College’s 2014 Food Symposium on April 23 under the theme “Beyond Nutrition: Rethinking Our Relationship with Food.” Salatin, a third-generation alternative farmer, will present the address, “Holy Cows and Hog Heaven,” at 7:30 p.m. in Hugh G. Heiland Theatre. He will speak on the “moral, ethical thread” that connects field to plate. Other Food Symposium activities include a cake bake-off competition and public tasting, from 1:30 to 2:30 p.m., and a panel discussion highlighting the day’s “Beyond Nutrition” theme at 3 p.m., both of which will be in Kelly Center. Also, campus tours will be available. All events are free and open to the public. In his numerous books and speaking appearances, Salatin creatively and colorfully addresses a wide range of issues, from “creating the farm your children will want” to “making a white collar salary from a pleasant life in the country.” A noted wordsmith, he describes his occupation as “mob-stocking herbivorous solar conversion lignified carbon sequestration fertilization.” Profiled on the “Lives of the 21st Century” series with Peter Jennings on ABC World News, Salatin’s after-broadcast chat room fielded more hits than any other segment to date. It achieved iconic status as the grass farm featured in the New York Times bestseller “Omnivore’s Dilemma” by food writer Michael Pollan and in the award-winning film documentary, “Food, Inc.” Corey Cockerill, associate professor of communications and a member of the Food Symposium planning committee, described Salatin as a “food and farm icon.” She said it is especially fitting for a college with agriculture as its fastest growing major to host an appearance by Salatin. “His practical, applied approaches to farming and food development match that of our program,” she said. “I think students will really relate to his quippy anecdotes and lessons learned.” According to his biographical portrait, Salatin’s speaking and writing reflect “dirt-under-the-fingernails experience punctuated with mischievous humor. He passionately defends small farms, local food systems, and the right to opt out of the conventional food paradigm.” Four generations of his family currently live and work on the farm in Virginia’s Shenandoah Valley. More information and updates on the symposium are available on Facebook at www.facebook.com/FoodSymposiumWC and on Twitter via @food_symposium. For questions, contact Cockerill at 937-3826661 ext. 302 or Monte Anderson at 937-382-6661 ext. 327.
By Andrea Chaffin Food Editor
The Best EVER Coconut Cream Pie
44 | Salt | March/April 2014
A perfect ending to your Easter feast Easter seems to be the official start of spring, and nothing welcomes the freshest season of the year like a decadent, beautiful coconut cream pie. Some versions are made with meringue, while others are piled high with whipped cream. Many have a dense, baked custard filling, while others are made by beating cream cheese. Some fillings are poured into a traditional crust, while others get their crunch from a graham cracker crust. We tried many recipes, and this one was the best. This pie’s cool, creamy filling is not just a vanilla pastry cream with shredded coconut — it’s full of coconut flavor, thanks to the cream of coconut (often found near the Piña Colada mix in the store) and coconut milk (look in the Mexican aisle). Lowering the number of eggs and swapping out traditional meringue for a whipped cream topping produced a pie not too heavy and not too light. Forget the ham, potatoes and deviled eggs — this pie will be the star on your Easter table. ANDREA CHAFFIN Andrea is a reporter for the Wilmington News Journal and the food editor of Salt magazine. An OSU graduate, she enjoys piddling in her garden, making way too much food than two people ever need, singing in the car and exploring photography.
The Best EVER Coconut Cream Pie For the pastry shell: Ingredients: 1 cup flour 6 tablespoons butter (cut into cubes) 1 teaspoon salt 2-3 tablespoons cold water Directions: In a large bowl, combine the flour and salt. Using a pastry cutter, cut in the butter until the mixture resembles course crumbs. Add water one tablespoon at a time until mixture forms into a ball. On a floured surface, roll dough to about 11-inch circle. Wrap dough onto rolling pin to transfer into a glass pie plate. Crimp edges. Prick the bottom and inside edges well with fork. Line the inside of the crust with foil or parchment. Pour about 2 cups of baking beans into crust to prevent shrinkage. Bake for about 25-30 minutes in a 475-degree oven, or until crust is lightly browned. Remove beans after 15 minutes of baking to allow inside of crust to bake. For the filling: Ingredients: 1-1/2 cups whole milk, divided 1 envelope (about 2 1/2 teaspoons) unflavored gelatin powder 1 (13-1/2-ounce) can pure coconut milk 1/2 cup sugar 1/4 cup cornstarch 3 egg yolks 1 large whole egg 2 tablespoons butter, at room temperature 1 teaspoon coconut extract 1 (15-ounce) can cream of coconut 2 1/2 cups shredded, flaked coconut
Directions: Place 1/2 cup cold milk in a medium-size mixing bowl and sprinkle the gelatin over top. Set aside to soften, about 5 minutes. Bring the remaining milk and coconut milk to nearly a boil in a large heavy saucepan over medium heat. When the gelatin is soft, add the sugar, cornstarch, egg yolks and egg and whisk until very well blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 3 more minutes or until the mixture is very thick. Whisk in the butter, coconut extract and cream of coconut until smooth. Stir in 2 cups shredded coconut. Pour into the cooled pie shell and refrigerate for at least 8 hours. For the topping: Ingredients: 1 pint heavy whipping cream 2-3 tablespoons sugar Directions: Beat the heavy cream in a large, cold bowl on high speed until foamy. Add the sugar and beat until soft to medium stiff peaks form. Spread over the pie. Toast remaining 1/2 cup coconut in small skillet or oven. Sprinkle over topping. Keep refrigerated. Slice with a wet knife. EDITOR’S NOTE: The recipe for this filling was adapted from one by Lori Roach.
COMING
April 25
Salt Flavor for everyday life
26th Edition
mak Home er S h o w
Evening kicks off at SSCC with vendor review at 4:00 p.m., cook show at 6:00 p.m.
2014 Salt Homemakers Show The Timesbe announced soon, Gazette’s annual said Sharon Hughes, Salt Homemakers advertising executive Show will be held for The Times-Gazette Friday, April 25, and the organizer of in the auditorium the show. of Southern State The event, which Community Col Collast year sold out lege in Hillsboro. within two weeks of Three pairs of cetickets becoming lebrity chefs, halls available, doubles filled with local ven venas a food drive for dors, and hundreds the Highland County of ticket holders Homeless Shelter. Local veterinarians Rob Sharp, left, and his son, Reid will descend once One door prize ticket Sharp, were among the celebrity chefs offering cooking again on the local will be given for those demonstrations at last yearí s Salt Homemakers Show. college for the 26th bringing five cans edition of the show. of food. Three door Like last year, the doors will open at 4 p.m. prize tickets will be given to anyone bringing and feature around 40 vendors, all giving away 10 cans. food, gifts or prizes throughout the evening. At “This is always one of the most entertaining 6 p.m., ticket holders will file into the Edward and fun-filled events of the year,” said Hughes. K. Daniels Auditorium for prize drawings and “We’re looking forward to another Homemakspecial cooking demonstrations by the event’s ers Show that will be the biggest and best one celebrity chefs. Nearly 100 total gifts or prizes yet.” were awarded during the evening last year. Those interested in participating as vendors This year’s lineup of celebrity chefs will can call 937-393-3456.
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Salt | March/April 2014 | 45
Rehab Close to
PIPING GREAT
46 | Salt | March/April 2014
MUSIC When you enter David Fleicher’s home, you know at once what its centerpiece feature is. There, as you walk in the front foyer, is Fleicher’s pride and joy. The 1928 Wurlitzer pipe organ, with a console that is one of only three of its kind in the world, sits regally in front of the white winding stairway. For Fleicher, a 1983 graduate of Miami Trace High School, his Wurlitzer isn’t just the Bentley of pipe organs, it is a work of art — a thing of rare beauty. And the beauty isn’t just in its appearance. When he sits down to play, the massive sound emanating through his home can take your breath away. Nothing else sounds like this. Fleicher’s home in Old Town East — one of several historic neighborhoods near downtown Columbus — is a testament to how much the Fayette County native loves the rich beauty of craftsmanship and art. He moved into the home in 1999, and he admits, “It was in pretty bad shape.” He knew restoring this beautiful old Columbus home would be a challenge, but it was one he enjoyed. In the years since, his home has been featured in the historic neighborhood tours, and he has shown his home to more than a thousand visitors. Each room is filled with examples of antiques and memorabilia passed down from generation to generation. But its centerpiece is the Wurlitzer pipe organ. And there is a lot more to this musical instrument than what you can see in the foyer.
But … how do we get it in the house?
Story and photos by Gary Brock
The pipe organ actually takes up three floors of the Fleicher home. Its massive motor that powers the bellows and louvers sits in the home’s basement. The large brass pipes themselves are located in a large second-floor room at the top of the front staircase. Standing in the doorway of what was once a bedroom, you can watch the organ’s mechanics in action as Fleicher plays it on the console one floor below. “I knew I wanted this pipe organ,” Fleicher said, when he learned it was available in 2000. But when he bought it, he immediately knew there were going to be logistical problems. It was large, and it was in Indiana. “I thought, ‘OK, now, how am I going to get it in here?’” he said. The answer, it turned out, was a lot of elbow grease and creative thinking. And help. Called a “four-rank,” the Wurlitzer pipe organ was built for the First Church of Christ Scientist in Anderson, Ind., and installed in 1928. It served continuously until the church closed in 1998. Fleicher bought it in November 2000 and, with the help of several friends, traveled to Anderson to dismantle and transport it to Columbus. Reinstallation was completed a year later in November 2001 by J.C. Wilson and Associates. The console in the foyer is Wurlitzer, but not original to the organ; In order to accommodate planned additions (to eventually nine ranks with percussions) a larger console was
needed. This 1930s console is one of only six of its type ever built by Wurlitzer. These “R” (residence) consoles were generally built for ballrooms of mansions in the eastern U.S., according to Fleicher’s friend Clark Wilson, who helped him set up the Wurlitzer in his home. Each of the six original Wurlitzer consoles had exterior casework matching its residence’s woodwork. Of the original six, only three survive; two in the United States (including this one) and a third in a Tokyo, Japan department store. Fleicher’s console, rebuilt by J.C. Wilson and Associates in 2001, had not been operational for 40 years prior to this reinstallation. The Wurlitzer in Tokyo, by the way, is at the famous Mitsukoshi department store. The owners imported it in 1930, and it’s still played daily. You can see a photo or two of it by visiting www.disneytravelbabble.com/trip-reports/ tokyo-disney/day-3a/. While a lot of work went into getting the Wultizer into the historic 1800s Victorian home, the payoff comes when Fleicher sits down, turns it on and begins to play.
The church organist
As a boy, Fleicher played the organ at several Washington Court House churches, most notably at the Good Shepard Lutheran Church. The son of retired Miami Trace High School principal Curtis Fleicher, the family moved to Fayette County when he was 4 years old. He took to music almost at once, and by the time he was a teen, he was playing piano
Fayette County native shows off historic
WURLITZER PIPE ORGAN
““I knew I wanted this pipe organ, I thought, ‘OK, now, how am I going to get it in here?
”
House Organist Clark Wilson — the same person who had helped him install and wire his own Wurlitzer organ in his home a few years before. He plays organ in half-hour concerts before the start of the films in the popular Ohio Theatre’s film series each summer. The 2014 series begins in June.
The sound of Heaven
Fleicher sits down at the Wurlitzer and begins to play a selection of music. From the David first note, the sound is breathtaking. It isn’t loud as much Fleicher as filling. Rich notes flood his home from floor to ceiling as he plays jaunty organ music reminiscent of a baseball game’s organist to standards … then there is a pause. And Fleicher begins playing traditional church music arrangements. From the second floor, the slates along one wall open and close as he plays. How does the music sound? In a word — overwhelming. In the hands of an accomplished organist like Fleicher, the Wurlitzer comes to life. “Because of its size, many people put their pipe organ in the basement,” Fleicher said. “But I liked the idea of putting it in the foyer.” The rare Wurlitzer isn’t the only beautiful instrument in his home. Just to the right of the
th worlde
foyer in the living room sits a Schumann grand piano Fleicher purchased “as a gift to myself” in 1986. In the next room, there is an Estey Reed Organ circa late 1800s. “It needed a good home, too,” he said. On the second floor, Fleicher installed the large Wurlitzer organ pipes in what had been one of the bedrooms. On the third floor to this historic home, Fleicher has created an “old style” home theatre, complete with two rows of historic restored movie theater chairs facing a largescreen television. There are vintage radios and other furnishings, and in one corner — another organ. This time, it is a “field organ” from the 1940s, which was used by the Army and could be broken down into a large suitcase and assembled to entertain troops in the field. It, like all the other instruments in Fleicher’s home, is in good working order. Fleicher says that the restoration of his downtown Columbus home is about 80 percent complete. But he isn’t sure it will ever be 100 percent done and restored. When he first moved into the house and began cleaning it out, “we filled 40 of those 500 gallon dumpsters.” Over the years, his home was a singlefamily home, a boarding house and a men’s group home. And each change took its toll on the home’s condition. He calls himself the home’s custodian. “I believe I am the custodian of this home. I firmly believe that,” he said. “I have had a lot of help in restoring this home. So I am glad to return it to this community.”
Salt | March/April 2014 | 47
and organ at a number of churches and school programs in Washington Court House. He attended Ohio University where he received a business degree in finance. However, while at OU he also studied classical organ performance with Dr. Eugene Wickstrom, a rare permission granted to a business student. He also received his graduate MBA in marketing from OU, all the while playing the organ weekly at local church services. After he received his graduate degree, he took a marketing position with Nationwide Insurance in Columbus, moving there in 1993. After 29 years, he retired from his weekly church organist role in 2006. But he wasn’t finished performing. Not by a long shot. When he first started playing piano at age 7, he visited the Ohio Theatre in Columbus for the first time, attending a concert by the legendary theatre organist Gaylord Carter. “I fell in love with the Ohio Theatre’s Robert Morton pipe organ,” he recalled, “that first time I saw its beautiful console rise out of the orchestra pit. I was captivated.” So, in 2006, he began serving as assistant organist at that same Ohio Theatre to CAPA
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48 | Salt | March/April 2014
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‘You never know when you might need that’
Help! I’m becoming my mother! By Kay Frances
were just a thinly veiled plot by food companies to make us buy more of their product before we needed to. For perishables, the “smell test” was thought to be far more reliable than the random and arbitrary date suggested by the manufacturer. Another of her favorite mantras was, “That’s how they gitcha…” Clothes? “Save that. It will come back in style eventually.” That might have been true, but I doubted that the saddle shoes from fourth grade were going to fit my 16-year-old feet. Some of her notions only worked in theory. My sister is eight years older than me, so it seems logical that I would’ve escaped the dreaded hand-me-downs. But, used clothes would magically appear anyway. The problem was that they never really fit. I was tall with freakishly long arms. Sleeves were never long enough, but my mom could convince herself that they would lengthen by merely tugging on them. The sleeves, of course, immediately crawled back up my arms after each downward pull. When I put on my winter coat to go out, she would spend 10 minutes playing “tug-retract-tug-retract.” Eventually, she would just send me out in the cold with four inches of skin showing. The hand-me-down clothes probably came from the neighbors who saw that poor child with the ill-fitting clothes out in the snow on the verge of getting two four-inch patches of frostbite on her arms. Between that and all the expired food I ate, I don’t know how I made it to adulthood. I can remember vowing to never become my mother. I couldn’t wait to be on my own where I could throw out wrapping paper and egg shells with reckless abandon. Yet, strangely, the older I get, the
more like my mom I become. I’ve grown to appreciate the value of things. There’s something about getting a job and making your own money that will do that to you. It’s kind of sad that we’ve become a disposable society. If something breaks, we just go buy another. The concept of “hand-me-down” clothes is a quaint notion from the past like rotary dial phones and manual push mowers.
Tonight’s mashed potatoes morphed into tomorrow’s potato pancakes which became the following day’s bathroom caulk. Nothing was wasted. When I buy new clothes, there is often a spare button attached. I have a large tin of these buttons and I’m convinced that they breed and multiply as soon as I close the closet door. My sister asked me if I was saving for the “Big Button Shortage” that economists keep warning us about. I have never had the occasion to use even one of these buttons and yet I keep them and continue to add to the stash. After all, you just never know when you might need one. And, I don’t want to have to go BUY a button, because as we all know, that’s how they gitcha. ©Kay Frances 2014
Salt | March/April 2014 | 49
When I was growing up — much to my dismay — my mom never threw anything away. Anything. Ever. Her rationale was, “You never know when you might need it” or “That can be fixed.” It didn’t matter if that broken toaster sat in a cupboard for decades, the fact that it “could” be repaired was reason enough to allow it to occupy valuable real estate in the cabinet. If the time came when that space was needed, the broken toaster would get sent to the basement which was a sort of purgatory for items that had not yet been sent to their final resting place. Eventually, these items would be laid to rest in the garage ensuring that they would never again see the light of day; a cemetery of sorts for all manner of dead items. If you asked my mom why she kept all this stuff, she would repeat the mantra, “Well, you never know when you might need it.” My mom reused, repurposed and recycled long before it was cool. She was also a “hoarder” back in the days when it was considered to be normal and not a sickness to be highlighted on a television reality show. Throwing food away was unheard of back in the day. Tonight’s mashed potatoes morphed into tomorrow’s potato pancakes which became the following day’s bathroom caulk. Nothing was wasted. I was amazed at the number of uses that my mother could get out of a single sheet of aluminum foil. I’m pretty sure that the first box she ever bought lasted for 30 years. She wasn’t the only one; everyone did that. I don’t know how the company stayed in business with all of that reuse. My mom believed that expiration dates
Henry’s Fudge Pie
Chicken Tetrazzini
Mallory Wise, South Vienna, Ohio “My grandma has been working at Henry’s Restaurant (in Madison County) for nearly 30 years. They are famous for their homemade pies and stopped making the fudge pies several years ago. Before they quit making the fudge pies, Grandma used to bring my sister and me a slice of fudge pie home every Friday night. Now, my mom and grandma make this family favorite recipe and bring it to family gatherings.â€? Ingredients: ½ cup or 1 stick of butter or margarine 3 – 1 oz. unsweetened chocolate squares 1 ½ cups of sugar 4 eggs 1 tsp. vanilla Âź tsp. salt 3 tsp. light corn syrup Directions: Preheat oven to 350. Melt butter and chocolate squares in a medium sauce pan. Remove from heat. Add sugar and combine. Add the rest of the ingredients and whip until not glossy. Pour into unbaked pie crust. Bake for 3035 minutes. After 15 minutes, cover edges of crust with foil to avoid burning.
Barb Purtee, Wilmington, Ohio “Very rich and a great comfort food.�
Mallory Wise poses with her grandmother, Shirley Morris. The tradition of making HenryĂ s Fudge Pie for family gatherings is in its third generation.
Chicken Salad
Dana Alexander, Winchester, Ohio Ingredients: 1 - 12.5 oz canned chicken 1/2 cup pecans 1/2 cup celery, diced 1 cup grapes, halved 1/2 jar Frisch’s Tartar Sauce
Ingredients: 1 1/2 cup butter 2/3 cup flour 1 1/2 teaspoons salt 1 1/2 teaspoons garlic powder 1 cup chicken broth 3 cups half and half or whole milk 3/4 cup parmesan cheese 16 oz. package of cooked noodles 1 can of mushrooms (drained) 3 cups of cooked chicken Directions: Make a sauce by melting the butter, add the flour, salt and garlic powder stir until smooth add chicken broth and half and half stir until smooth add parmesan cheese and stir. Pour over noodles, mushrooms and chicken. Put in a greased 9 x 13 baking pan and bake at 350 degrees until bubbles around the sides and a little brown on top.
Submit your recipes for a chance to win a $25 gift card! See details on page 6.
Directions: Mix all ingredients well and refrigerate.
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Prakash B. Patel, MD
Moving into a new landscape
52 | Salt | March/April 2014
Let’s suppose you just moved into a home that’s new to you but not brand new. Chances are there’s some landscaping and hardscaping already there, and chances are it’s not perfect. Perhaps it’s overgrown and old, or maybe just skimpy and unattractive. You’ve just cleaned out your bank account to get through settlement, so hiring a makeover expert may be unaffordable for now. How can you make your new place into a showplace? Rather than panic, let’s prioritize. The low-hanging fruit of yard beautification is usually simple tasks like tidying up clutter, pulling obvious weeds, raking and sweeping, and some fall grooming of plants that have gotten scraggly. We all know how to do these things, so it’s a matter of motivation. Basic housecleaning comes first Most landscapes need simplification. Look carefully at your landscape plantings. Are they too crowded? Have some plants outgrown their spaces? Are they blocking walks and windows? Have they gotten gangly and misshapen over the years? Just pull them out. This includes lawn shrubs and even crooked trees scattered around; replacing them with open space can instantly transform your yard. Less is more. The remaining plants probably need grooming. Time for some “tough love.� s 3HEAR DENSE SHRUBS INTO NICE NEAT mounds. s #UT OFF LOW HANGING TREE LIMBS THAT block your view or tangle with other plants. s 0ERENNIALS THAT ARE lNISHED BLOOMING and turning brown can be cut off at the ground; they’ll be back next year. s 3PENT BLOOMS ON ROSE BUSHES AND flowering shrubs can be trimmed off with a light shearing around the fringes. A magic trick for renewing tired land-
scapes is bed edging where lawns and gardens meet. Simplifying fussy bed outlines with broad, sweeping curves really flatters most landscapes. There should be a nice crisp edge just beyond the “drip line� of shrubs and trees, and neat mulch circles around lawn trees, the bigger the better. s 5SE MARKING PAINT AND A PIECE OF STRING to make perfect circles around trees. s ,AY OUT BED OUTLINES USING A GARDEN hose. s #UT STRAIGHT DOWN WITH A SPADE ALONG your paint marks. s 3TRIP THE SOD AWAY TWO OR THREE INCHES
Story and photos by Steve Boehme deep along the edges. s 3PRAY WEED KILLER LIKE 2EMUDA OR Roundup inside the edge. s 7AIT A WEEK OR TWO FOR IT TO WORK Once you have your beds cleaned out, weeded, raked, and the necessary grooming finished, it’s time to mulch. This is literally the icing on the cake, and if you do a nice job, it will freshen up your landscape like nothing else. We recommend mulching heavily in spring to stop weeds, but fall mulching is more cosmetic so you can stretch the mulch a bit more.
Crisp, well≠de fined edges and new clean gravel are a magic bullet of curb appeal. Define the driveway Is your new driveway gravel? Most gravel drives have sloppy, uneven edges where grass and weeds have invaded the gravel. Cut a fresh groove along each side of the drive, and then remove all the grass and soil inside the edges creating a “gutter.” Next, add fresh gravel, rake it smooth and pack it down. The crisp, well-defined edge and new clean gravel are a magic bullet of curb appeal. Deal with defects and hazards Once you have the yard looking neat, it’s
Salt | March/April 2014 | 53
Simplifying fussy bed outlines with broad, sweeping curves really flatters most landscapes.
Before: The beds were overcrowded. time to take stock. First, you should make some tough decisions about the largest plants in your yard: large shrubs and trees. Often there will be trees that are old, neglected, overgrown or even dangerous. We often see defective trees that began life as “volunteers,” simply sprouting and growing on their own. Volunteer trees need to be managed carefully and trained, or they can become dangerous. The weakest softwood species tend to be the most eager “volunteers,” and they may be taking over and crowding our desirable plants. Trees may be spaced too close to each other and need culling. Pedigree is important with plants. A professional can help you decide which trees to eliminate; you should pick desirable species and get rid of trees with bad habits.
54 | Salt | March/April 2014
Live with it and learn Living with the landscape for a while is really helpful. You should walk your property in all seasons, in all kinds of weather, before you make drastic changes. Structural problems like drainage may not be obvious at first. Landscapes change with the seasons. If you don’t know your plants, you may not realize what you have. If you move in during the dormant season, there may be treasures you have no way of knowing about. It’s harder to tame really overgrown
After:
By thinning overcrowded beds, edging and mulching, it made a huge difference right away.
landscapes in summer because you just can’t see what’s there. Your own lifestyle and traffic patterns should be part of any landscape plan. Microclimates will affect plant selection. Issues like privacy, shade and sun, windbreak, critter activity, and your relationship with your neighbors will come into focus over time. You want to see what the existing plants are and what they do in each season. Make it your own It’s never too soon to start thinking about a well-designed landscape, and planning how you can work your way there from where you are right now. Many home landscapes are just a collection of plants that were bought on impulse because they attracted attention when they were blooming. You’ve probably never looked at it through a landscaper’s eyes, but that’s what you need to do. Try not to acquire new plants until you have an overall plan. Discourage people from giving you plants as housewarming gifts; gift cards are much better. Picking specific plants is actually one of the last steps in professional landscape design. Make a written inventory of existing plants worth transplanting; this is your “paintbox” when you design your new landscape. A huge first step toward a landscape design is simply taking photos of your
property from every angle. What does it really look like from the street, or from your neighbor’s yard? Sit in your favorite chair on your porch, deck or patio and capture what you see. Stand at your kitchen sink or your front door and capture the view. Looking at these photos will call your attention to the good, the bad and the ugly. Years from now you’ll be glad you took a good set of “before” pictures. A landscape plan starts with a simple drawing; a map of what you have now in your yard. Take the time to measure your home’s exterior, including walks, patios, driveways, obstructions and existing trees. Graph paper makes this step much easier. Having a plan on paper makes any home improvement project more successful. It saves wasted time, effort and money no matter what. If you do a little homework, you can get much better guidance from any design professional. In our garden center, we have a “Snapshot Gardening Design Desk” where we give our customers free landscape guidance. If you bring us photos and measurements, we can send you home with a plan drawing and everything else you need for simple projects. If your needs are more complicated we might recommend a “house-call,” but we can get started on the most important step based on your photographs and measurements.
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Salt | March/April 2014 | 55
City
MANY MOONS AGO…
56 | Salt | March/April 2014
By Kathleen L. Norman
As I expressed in the last edition of Salt ing to figure out what I donated to Goodwill magazine, I believe most families have a the previous tax year, and how much it was type of shared shorthand that they use to worth. anchor events in the history of their shared I spend the first six months of the year lives, similar to the Native American moon collecting items to donate, planning on names. creating a detailed list of every item and its My lunar year, as I previously described, condition that I will attach to the donation starts with “Shivering Girl receipt. But thanks to an overScout Moon” (January), developed procrastination “Breaking Buckets Moon” gland, I end up with a grow“Based on (February) and “Muddy ing pile of junk in the garage the amount of Paws Moon” (March). that we have to navigate like snow piled up The Algonquin called an obstacle course any time in the Kroger April “Pink Moon” bewe want to get to the car. cause during this time To get caught up, I then parking lots this the wild ground phlox (or spend the second half of winter, ‘Melting moss pink) made its first the year throwing random Moon’ might appearance. (The Shoshoboxes of stuff in the trunk of nes of Wyoming called it my car, taking a picture of be the most apt “Melting Moon.” Based on it with my cell phone and description for the amount of snow piled hoping I will remember what April in southwest up in the Kroger parking any of it is when I review the lots this winter, “Melting picture months later to work Ohio this year.” Moon” might be the most on taxes. apt description for April in But to be true to the Native southwest Ohio this year.) American tradition of naming the moon As I continue to denote my months in based on observations related to the natural the tradition of the Native American moon world, I would have to call April, “So THAT’S names, April presents a challenge. Where We Planted the Daffodils Moon.” The obvious choice would be “Tax Every year, we promise ourselves that Moon.” Although in my case it should more we will remember where the daffodils are specifically be called “Goodwill Moon,” planted. Every spring we take pictures because I typically spend the two weeks when they begin to come to the surface and leading up to the April 15 tax deadline trymore pictures when they bloom. We take
But to be true to the Native American tradition of naming the moon based on observations related to the natural world, I would have to call April, ì So THATí S Where We Planted the Daffodils Moon.î
pictures of their proximate relationships to sidewalks, lamp posts and bushes. Then they die and we spend the summer swearing we will remember where they once stood, our own personal memorial to the dead flowers of Narcissus. In the fall, as regular as clockwork, we buy additional bulbs and then stand on the sidewalk looking blankly at the flower bed, pointing this way and that trying to remember where the daffodils had been. My husband, tired of waiting, prepares to dig. “Wait!” I say. “Let me find the pictures!” I come back breathlessly minutes later with my phone, swiftly skimming over six months of pictures, trying to find the daffodil portraits we had taken so meticulously in the spring. But it’s too late. My husband has already planted the new bulbs. And the following April, just like the wild ground phlox, our daffodils return, along with our perennial statement of welcome: “So THAT’S Where We Planted the Daffodils!” EDITOR’S NOTE: This is the second in a series. “The Old Farmer’s Almanac,” first published in 1792, includes the moon names created by the Algonquin tribes of the Northeast. The Native Americans used moon names to distinguish one lunar cycle from the next. Moon names were based on recurring seasonal activities or observations made during each lunar cycle.
ADAMS COUNTY
March 22 Open House at Adams County Heritage Center, West Union, from 4 to 6 p.m. Hosted by the Adams County Historical Society. For more information, contact Lynne Newman at 937-587-3358. April 11, 12, 13 Annual Wildflower Pilgrimage of Southern Ohio. Choose among dozens of field trips to botanical hot-spots in southern Ohio in Highland, Adams, Pike and Ross counties. Contact the Arc of Appalachia Preserve System at 937365-1935 for more information. April 12 Loose Thread Quilters Quilt Show at Peebles Methodist Church, 1370 Measley Ridge Road, 10 a.m.-4 p.m. Sharing the talents of local artisans with our community. Bed turning at 11 a.m. and 3 p.m.. For more information, contact Sylvia Baker at 937-587-3713. April 26 The Adams County Historical Society is sponsoring the sixth annual Bus Tour. The tour will depart from the Peebles Marathon station at 8 a.m. and visit President U.S. Grant’s boyhood home and the one-room school he attended. Guests will also meet the Grants, portrayed by Mike Miller and Jennifer Moran. Lunch will be served at Lake Manor. Ned Lodwick will speak about horses of the Civil War. To make a reservation, call Mary Fulton at 937-587-2043 or Lynne Newman at 937-587-3358 by March 21. The cost of the tour and lunch is $60. The 161th Bentonville Anti Horse Thief Society Banquet, Burning Heart Camp, Bentonville, 7 p.m. Contact Verna Naylor at 937-5493360 for more information.
BROWN COUNTY May 18 4 on the Floor, Cincinnati’s premier 1960s and 70s rock and roll band performs in Mt. Orab, 6:30-10 p.m.
April 25, 26 and 27 Grant Celebration. Visit www. usgrantboyhoodhome.org for more information.
CLINTON COUNTY March 22 Fortunate Sons, a Creedence Clearwater Revival Tribute, 7:30-9:30 p.m., The Murphy Theatre, 50 W. Main St., Wilmington. Tickets are $22. For more information, visit www.themurphytheatre.org or call 877-274-3848. March 28, 29 Southern Ohio Indoor Music Festival, Roberts Centre, 123 Gano Road, Wilmington. Headliners include Dailey & Vincent, Rhonda Vincent & The Rage, Junior Sisk & Ramblers Choice, American Drive, Nothin’ Fancy, The Expedition Show, Joe Mullins & The Radio Ramblers and Mountain Faith. Tickets are $35 to $65. For more information, visit www. somusicfest.com or call 937-3725804. April 5 Hayden Sayers Show, 7:30-9:30 p.m., The Murphy Theatre, 50 W. Main St., Wilmington. Ever popular on stage at The Murphy is this classic rock and blues band. Tickets are $21. For more information, visit www.themurphytheatre.org or call 877-274-3848. April 8 Cincinnati Playhouse In The Park, 7-9 p.m., The Murphy Theatre, 50 W. Main St., Wilmington. Off the Hill Series: The Short Tree and The Bird That Could Not Sing. A wacky and charming fable of an unlikely friendship between a tree that resents its roots and a spunky, unflappable bird with a horrible singing voice. As their relationship builds around the joys of music, storytelling, the weather and stars, the friends must navigate the ups and downs of getting to know one another. An entertaining and original story for children. Tickets are $5. For more information, visit www.themurphytheatre.org or call 877-274-3848. April 23 Mr. Lincoln’s Camera Man: An Evening with Matthew Brady, 7-9 p.m.,
Clinton County History Center, 149 E. Locust St., Wilmington. Presented by Mark Holbrook. Brady’s photographs of Abraham Lincoln and the Civil War have become icons of the early days of photography. Hear the story from Mathew Brady himself, as the world-renowned photographer and chronicler of the American Civil War and the presidency of Abraham Lincoln. Reservations required. Tickets are $5. Email kay@clintoncountyhistory.org or call 937-382-4684 for more information. April 26 Muleskinners: New Lyceum artist, 7:30-9:30 p.m., The Murphy Theatre, 50 W. Main St., Wilmington. Expect frequent and prolific storytelling, humor and good-hearted dialogue on top of a solid instrumental and vocal presentation. Tickets are $15. For more information, visit www. themurphytheatre.org or call 877274-3848. May 8 Preservation of Photographs: Paper and Digital, 7-9 p.m., Clinton County History Center, 149 E. Locust St., Wilmington. Deborah Edgington will present best practices for sharing, storing and preserving your images whether they are on glass, paper or your computer. Reservations required. Tickets are $3. Email kay@ clintoncountyhistory.org or call 937382-4686 for more information.
FAYETTE COUNTY April 4 Breakfast with the Easter Bunny, 9-11 a.m., Fayette County Commission on Aging, 1179 S. Elm St., Washington C.H. Great food, prizes and photos with the bunny. Money raised benefits Habitat for Humanity. Sponsored by WSHS Hi-Y Club. Call 740-3350761 for information. April 15 Red Cross Hometown Heroes Breakfast, Mahan Building, Washington C.H. Registration and breakfast 7:308 a.m., awards presentation 8-9 a.m. April 27 Hike for Hospice. Washington C.H. Registered hikers receive a commemorative T-shirt and pizza. Sponsored by Hospice of Fayette County. Call 740-335-0149 to enter.
GREENE COUNTY March 15 The Greene County Healthy Lifestyles Coalition is holding the fifth annual “Spring Has Sprung” Healthy Families 5K Run/Walk at the Xenia YMCA, 135 E. Church St., Xenia (formerly held at the Greene County Combined Health District). For more information, visit www.xacc. com/#sthash.S5fmyl8r.dpuf.
Krohn Conservatory Field Trip, 9 a.m. Meet at Narrows Reserve Nature Center. Fee is $40 for Greene County residents and $50 for nonresidents. March 16 Full Moon Hike, 7 p.m., Cemex Reserve. Free; donations accepted. March 23 Waterfowl Field Trip, 9 a.m.-3 p.m. Meet at Narrows Reserve Nature Center. Fee is $30 for Greene County residents and $35 for nonresidents.
March 30 Early Spring Wildflower Walk, 1 p.m., Indian Mound Reserve, Free; donations accepted. April 20 32nd Annual Easter Egg Hunt at Young’s Jersey Dairy. More than 4,000 hard-boiled and dyed eggs will be available. The event starts promptly at 2 p.m. Free admission. Barnabe, the mascot, will be present, so bring your cameras and have your child’s picture taken with him. The Easter Egg Hunt is held rain (or snow!) or shine. April 25 Jake Owen’s Days of Gold Tour with Parmalee and special guest The Cadillac Three, Nutter Center, 7 p.m. Visit nuttercenter.com for more information.
HIGHLAND COUNTY
March 15 Cabin Fever Arts Festival at Southern State Community College’s Central Campus, Patriot Center Gymnasium, Hillsboro. Sponsored by the Appalachian Artisans Guild. Contact Penni Lowery at 937-603-3128 or 937-393-3431. March 16 The St. Patrick’s Day Brunch, sponsored by the Highland County Historical Society, is a celebration of spring and the fun of St. Patrick’s Day.
April 11, 12, 13 Annual Wildflower Pilgrimage of Southern Ohio. Choose among dozens of field trips to botanical hotspots in southern Ohio in Highland, Adams, Pike and Ross counties. Contact the Arc of Appalachia Preserve System at 937-365-1935 for more information.
April 27 Spring tea, sponsored by the Greenfield Historical Society, takes place in the Konneker Education Museum at 2 p.m. For more information, please call 937-981-7890.
Salt | March/April 2014 | 57
May 10 Ohio Brush Creek Sweep on Ohio Brush Creek. Interested participants need to contact Bill Wickerham at the Adams County Soil & Water Conservation District at 937-544-1010.
April 6 “The End of the War,” Gaslight Theater, Georgetown, 3 p.m., music by Deann Kelley at 2:30 p.m. Ed Bearss, a United States Marine Corps veteran of World War II is a military historian and author known for his work on the American Civil War and World War II eras, and is the most popular tour guide of historic battlefields in the U.S. Sponsored by the U.S. Grant Homestead, Bearss will talk about the end of the Civil War. Admission is $10.
Out & About
Out & About
58 | Salt | March/April 2014
And one more thought...
The spring came suddenly, bursting upon the world as a child bursts into a room, with a laugh and a shout and hands full of flowers. - Henry Wadsworth Longfellow
Photo of buttercups taken by Barb Regan on Dwiggins Road near Wilmington.
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