Lehman's Country Life

If I had only one word to describe the end of summer it would be “rollercoaster.”  The good, the bad and the ridiculous all seemed to converge at my house, and as the Labor Day weekend drew the summer season to a close, I found I had a surprising capacity for enjoying even the less-than-great times that August-into-September brought.

Among the blessings that went above and beyond anything I could have imagined was when the same friend from work who had come and bush-hogged my land a couple of weeks ago, showed up with a friend of his who’s a skilled mechanic, and the two of them loaded up and took custody of my tractor.  It was hauled it off to the Barn of Generous, Skilled Mechanics, and returned a week later running like a top, with the only “invoice” a muttered estimate for parts alone, that I can cover with a bit under half the money in my Tractor Maintenance fund.

To paraphrase one of my favorite radio financial advisors who says that “goals are dreams that show up in work clothes,” sometimes angels show up in jeans and sweaty T-shirts.
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If you’re still getting tomatoes and green peppers out of your garden, you’ve got to try this soup. It’s tasty, healthy, hearty and filling without being too heavy.  Plus, you basically dump a bunch of stuff in the crockpot and let it cook itself! My husband loves it,  and it really couldn’t be much easier. It takes about 15 minutes prep time.  I make it the night before, then just plug in the crockpot in the morning. Voila – dinner is done!

Stuffed Pepper Soup

1 lb. ground beef (could use sausage or ground turkey)

1 onion, chopped

4-6 large tomatoes, chopped coarsely (about 4-5 cups)

2-3 green peppers, chopped

1/4 c. uncooked rice (white or brown)

1 jar of your favorite spaghetti sauce

1-2 cups water

2-4 tablespoons brown sugar

garlic to taste  (fresh or dried, whatever you like or have in the house)

salt, pepper, Italian seasonings, etc. – season to your taste (my husband thinks next time I should add chili powder)

Directions: Brown meat and chopped onion with garlic in skillet. Drain and dump in crockpot.  Then dump in all the other ingredients and stir gently to mix. You’re done!

Cook on low for 8-9 hours. Makes a big crockpot full; serves 4-6.

Last night my family devoured this soup, along with cheese and crackers, fresh apples and raspberries from the farmer’s market. Yum!

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As fall is beginning to move in, afternoons are focused on the famous after-school snack.  Afternoon snacks are important to school age children because many have eaten lunch in late morning and their systems are ready to crash.  To children of the preschool age, daily snacks are even more important and can be a challenge.  Many preschoolers get as much as one-third of their total daily calories from snacks.  It is almost impossible for kids to get all the nutrients they need in just three meals.   Some easy tips, recipes
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Here in northeast Ohio, it’s potato digging time, so we thought we’d open up the blog for some great potato recipes. They can be new, old, hot or cold, but they must be delicious! Feel free to post yours as comments. For now, here’s one to get us started, from the Lehman’s 50th Anniversary Cookbook:

Golden Parmesan Potatoes

6 large potatoes (any kind), raw with skin

1/4 c. grated Parmesan cheese

1/8 tsp. pepper

1/4 c. flour

3/4 tsp. salt

1/3 c. butter

Quarter the potatoes lengthwise. Combine flour, cheese, salt and pepper in a plastic bag. Moisten potato pieces in water and drain well. Place a few pieces at a time in the bag and shake gently to coat. Pour melted butter in the bottom of a 9″x13″ baking dish. Top with potato pieces and bake for 1 hour at 375 degrees. (Turn once during baking.) Serves 4.

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This is the time of year when time may be in short supply.  Between work, school shopping and that last grab at summer it can really make days short.  So, how do you plan a non-fast food chain supper when the time you are making that decision is on the way home after a long day at work, with cranky, hungry, tired children you have just picked up school or daycare?

From this point on the suggestions are personal opinion, and some things that have worked for my large family over the years. Each family is different, but two things remain the same: you need a nutritious meal, and you need to get it fast. Time to  think outside the box.
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How does your garden grow? If you are harvesting more than you can eat right now, why not put some away to enjoy when the season is past?

When freezing vegetables choose fresh produce (for best results 2-3 hours from harvest to freezing.) To prevent freezer burn, use moisture-proof, vapor-proof packaging designed for freezing. Pack blanched vegetables tightly in freezer bags or rigid containers. Squeeze air from bags before sealing. Leave ½ inch space for expansion. For a loose pack, freeze items in a single layer on a cookie sheet until nearly solid. Package at once. Label, seal and freeze – and remember to date all of your packages.

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There are many foods that can be prepared all at one time then show back up on your family’s menu as totally different dishes.

My first thoughts are always what is in season from our large family garden and what is on special at the market. Before I know it, a menu is forming. I make some notes to take with me for the shopping trip. Your list of purchases may include things such as eggs and produce; we are blessed to have those here on the farm. The final menu would be determined on how some of the meats looked and such. Always make a quick look through the pantry to be sure you have all the ingredients needed – you do not want to get in the middle of making potato salad to realize you are out of mustard.
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The flowerbeds are bright with colors that paint a pallet of brilliance for us to enjoy as we rush hither, thither and beyond.  Just for a moment, stop and absorb the beauty around and may it nourish your soul.

As the colors may revive our spirits, the vegetables that are planted will soon be ready to nourish our bodies.  Be sure to check out the web site at the University of Georgia to see the National Center for Home Food Preservation (www.ugs.edu/nchfp ).  They have many tested recipes and answers to commonly asked questions.  If you have a gauge style pressure canner, check with your local Extension Office to see if they will be doing any classes or testing calibration this season.  Canners need to be checked on a yearly bases to assure their accuracy as you are doing home canning.

How’s your food budget doing, during these difficult times?  Growing a few things might be a way to stretch your food dollars and encourage children to learn in the process.  Patio and container gardens can easily provide lettuce, tomatoes, radishes, and even zucchini or cucumbers if you desire.  These gardens are easy to grow and provide great learning opportunities for children.
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One of the most appealing aspects of growing your own food is that you can enjoy a higher quality diet because you don’t have to rely on having your vittles transported hundreds or even thousands of miles to your table. Varieties that boast better flavor and nutrition than what you might find in the market but which are passed over in the commercial world simply because they are too tender or delicate to “ship well” can be yours. What’s more, you can enjoy these foods at a lower cost – and with a little planning ahead, for nothing!

Anyone who has ever grown their own lettuce has probably neglected one or two plants, and as the season gets on they start to grow in a peculiar way: upwards, instead of outwards. This is known as “bolting.” Salad eaters know that the lettuce harvested in this condition will be tougher and more bitter tasting, and so the plants are generally yanked and tossed onto the compost heap. But if they are allowed to go through their full cycle, the tall stalk they produce will soon be covered in attractive little flowers. If pollinated, these blooms will contract and then dramatically expand (like dandelions) to form a delicate sphere of feathery threads, soon cast to the wind. This is the reason why the plant has developed its stalk, to give these floating messengers the best chance of wide dispersal. Each carries a cargo of a single lettuce seed, to start a new leafy generation. With a little careful husbandry, these seeds will be yours to plant, nurture and consume.
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FOR IMMEDIATE RELEASE KIDRON, OH – May 12, 2009: Dutch oven enthusiasts from all over northeast Ohio are holding their second annual Dutch Oven Gathering at Lehman’s in Kidron on Saturday, May 23, 2009 from 10:00 a.m. – 4:00 p.m.

Over 30 cooks have already signed up for this fun event but more are welcome. Dutch oven cooks of all skill levels are invited. Individuals as well as groups like Boy Scouts and Girl Scouts are welcome. Bring all your supplies and a favorite dish or two to cook.

Never cooked in a Dutch oven before and want to learn? No problem: “Dutch Oven” Dave Horton will be here from Buffalo, NY to put on one of his Dutch oven training classes in Lehman’s Buggy Barn. And Lehman’s has a large selection of cast iron pots and accessories for you to choose from.

Last year’s Dutch Oven Cook-off at Lehman’s drew lots of great cooks – and great taste testers! The cooks will begin set up at 10 am – so plan on eating a great pot-luck style meal at 4:00p.m.

For more information on this event or to sign-up, please call or email: Matt Buser at 330-603-7266 or mebuser@neo.rr.com

In addition, the popular local bluegrass band Northwest Territory will be playing at Lehman’s from 11 am to 2 pm. Since 1989, Northwest Territory has been entertaining audiences with unique style and enthusiasm. Bluegrass, gospel, country, fiddle tunes and more are all in the band’s repertoire. It’s foot tapping fun for the whole family!

There is no charge for either event – don’t miss the great food, entertaining music, and fantastic shopping at Lehman’s, on the Square in Kidron, on Saturday, May 23.

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