Lehman’s Country Life

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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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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When Americans envision Italian cooking, it is heavy with the tomato sauce we have all grown to love. But this is not a truly accurate picture, for the tomato is a new addition to Italian cuisine. In fact, the tomato didn’t come on the Italian scene until the late 1500’s and up until the late 1600’s was thought to be poisonous and not used in food. This diversity gives us some wonderful dishes of Italy to use in our warm weather, summer meal planning.
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Mother’s Day – that special day in May set aside to remember our Moms. For some of us it is gathering for a large reunion of many generations, all enjoying their meal together. For other families it may be a specially cooked breakfast served to Mother in bed.

In my household the celebration centers around a Mid-Day meal. Why do we pick a late lunch or early supper? Mother’s Day is on a Sunday and because it is a school night, an early gathering gives time for baths, quiet downtime from the day’s excitement and maybe a chance at a reasonable bedtime.

Here are two menus for you to try depending on your plans; both are designed to be easy for the grown-up in charge (not Mother – remember, she is off today!).
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Springtime cooking can be challenging. We as meal planners are so ready for a change from cold-weather rustic to springtime fresh.

More outdoor activities of cleaning up the yard and working in the garden can demand meals that are hearty and feed the body and soul.

Here are some springtime recipes for your families that aim to both satisfy tummies and incorporate fresh spring vegetables.
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Stinging Nettle

Spring finally has the sun splitting the sky here in Ireland. The winter aconite was very much later this year, as were the wild primroses and my planted daffodils. Just in time for St. Patrick’s Day the weather turned discernibly softer during the days, although the nights can still leave a ground frost.

What really alerted me to how late spring was this year was the non-appearance of the stinging nettles. The upside of stinging nettles is that they are a harbinger of good soil fertility. The downside is that they are rampant and will choke the life out of any vegetables you plant.
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Since my last post featured one of my dad’s signature recipes, I thought I would share one of my mom’s this time. There’s almost nothing that sticks with you better for breakfast than a bowl of  granola. This is an easy recipe and makes a crunchy, hearty, not-too-sweet breakfast treat. It’s delicious with milk or yogurt, by itself or with other cereal.  I like to sprinkle it liberally on my bowl of Cheerios. Try it - I bet you’ll love it!
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He used to make it only when the snow was flying, usually on his days off from his job as a registered nurse.

My sister Becca and I knew Dad had baked bread as soon as we hit the door, just off the schoolbus. Our little house would be filled with a welcoming, unmistakable aroma, and big, crusty loaves of his signature whole-wheat bread (”Daddy Bread” to us) would be cooling on dishtowels on the counter.  We’d eat some hot right then (if he’d let us), and multiple pieces of “Daddy toast” were often breakfast each morning before school. It was best with just a bit of butter - no jelly to overtake the nice, yeasty flavor.
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Cold winds are blowing, temperatures are freezing and below, snow is falling, and the ice on the steps refuses to melt. Sounds like the basics of weather this time of year. These conditions make it hard to be outdoors, but it’s a wonderful time for some rib-sticking comfort foods.

While researching this article I started by looking at what my family has been having on the supper menu the last couple of weeks. Although we are located in North Carolina, the temperatures here have been unusually cold, with nights in the single digits and days barely getting out of the teens. Our family meal choices have reflected the foods I grew up with in the Northeast.
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Quite often over the years people have asked me , “What do you eat? Or does it get boring eating from the garden all the time ?” So I thought I would share some of our favorite recipes with you from time to time. Let me say right here not everything we eat comes from the farm. About 90% of what we eat we produce. Some things I do buy at the grocery store but you don’t need a farm or garden to use these recipes as the ingredients are available at the grocery store.

Let me begin with breakfast because for us it is essential  to give us energy to begin the day’s work. Almost every day begins with oatmeal with other things added that are both nutritious and tasty. We do eat other things too sometimes.
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