Lehman’s Country Life

By Melinda J Hill, CFCS, CFLE
Extension Educator Family and Consumer Sciences
OSU Extension, Wayne County, Ohio

It’s cold, it’s gray and sometimes winter seems like it will last forever. What smells better at the end of the day than something warm that greets you when you open the door? We all have our favorite soup recipes. Some have been passed down through the generations and others can be additional ingredients that supplement a canned soup.

When planning your meal, all you need to add to a thick wholesome soup or stew is a slice of whole grain bread or crackers, some fruit or salad and a glass of milk, and voila - you have a healthy, well-balanced meal.

Some soups are simple and can be made in the microwave or on the stovetop in a matter of minutes. Others like to simmer and blend flavors and work best in the crock pot or soup pot, cooking and tenderizing (and filling your house with tantalizing aromas) for hours.

There are two main types of soup: those made from some kind of stock, and cream-based soups. Stock soups are made with vegetables, meats, poultry or fish; these are generally lower in calories. Cream-based soups are made of milk, cream or yogurt as a large part of the liquid.
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By Melinda Hill

As the holiday season approaches I often need to stop and remind myself that the focus of the holidays doesn’t center around the preparations and the details but on the fellowship with family and friends as we celebrate the spirit of the season. As we gather to give thanks for our blessings, please keep in mind those who are less fortunate, those who are pending job loss, those who have lost loved ones, those who can’t be with us and then, put the rest of life in perspective. For all the joys we cherish, there are sorrows that burden us, and if nothing else, we just need to be mindful of those around us who are struggling during this time and offer a helping hand. 
    As you plan gatherings, remember to include foods for those who are trying to avoid putting on a few extra pounds through the holidays. Again, from our friends in Extension at the University of Kentucky, Janet Tietyen has the following tips for us to use.

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End of the Garden - For This Year

By Kevin Wright

The sun is just creeping over the horizon as I step outside. Steam rises from the hot cup of coffee in my hand. I slowly make my way to the garden. Underfoot, the grass gives a gentle “crunch” with each step. There is frost on the ground this morning. I sip my coffee and realize that the summer is indeed coming to an end. The full, lush garden has dwindled slowly over the last few weeks, and this morning’s frost will make it seem even emptier. Despite the lonely feeling that the growing season is almost over, I am happy with this year’s harvest. It has been a good season here in central Illinois.
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By Melinda J. Hill, CFCS, CFLE
Extension Educator, Family and Consumer Sciences
OSU Extension, Wayne County

  Warm days in October have lengthened our fall produce season by a couple of weeks for everyone to enjoy, but we all know that our fall harvest will soon be over when we have a killing frost.  The pumpkins and squash along with apples and cider bring fall aromas from the kitchen.  I don’t know about you, but I’m always looking for a couple of new things to add to our family meals and these fall fruits and vegetables are wonderful additions.  As you look for recipes, try to find those that have low fat ingredients and use methods of preparation that roast, bake, grill or microwave to limit the necessity of adding fat like breading and frying.  Here’s a recipe I’m going to try from the University of Illinois Extension, to give a little variety to weekend breakfast with the family or snack/dessert to take to the next family gathering.  Hope you will try them too! 
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