Lehman’s Country Life

Apples are possibly fall's most versatile fruit.

One of the things I really enjoy about fall is the time in the evenings to do a little more cooking. Apples, pumpkins, squash and even tomatoes are still available in local produce markets for us to partake of.   Each year more than 100 million bushels of apples are produced in Ohio during the fall season, featuring about 40 different varieties.  There are many farms open to pick your own, take a hayride and maybe get your pumpkins too!

Apples are a wonderful addition to a meal or for a quick snack.  They provide us with vitamin A and C, along with fiber, and other phytonutrients to keep us healthy.  They are low in fat and sodium, which makes them a perfect choice with only 75-80 calories for a medium apple.
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As the fall weather slips in it may seem work should slow down.  Not so for those of us that has chosen to live a life closer to the Olden Ways.  Many of us have farms, animals, and gardens to tend.  There is firewood to gather and the last of the harvest to put up.  But that doesn’t have to stop you from serving rustic and hearty meals to keep that energy up.

These recipes are rich in vegetables and rib-sticking good in the cooler weather.  Some use the slow cooker; others are quick and easy. All are perfect for supper one night and a hot lunch the following day.

Cuban Pork and Sweet Potato Stew
1 large (1 lb.) sweet potato, peeled and cut into ½” dice
1 pound lean pork loin, cut into 1″ pieces
1 can (14½ oz.) diced tomatoes with green chilies
1 medium garlic clove, minced
¼ cup orange juice
2 medium scallions, chopped (green part only)
½ tsp. table salt
¼ tsp. ground cumin
¼ tsp. black pepper
1½ TB fresh lime juice
2 TB fresh cilantro, chopped
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As we start and end the day with cooler temperatures, the garden’s bounty is dwindling also.  I’m guessing you still have lots of zucchini and many tomatoes if you are like many of the callers I hear from on a daily basis.  Tomatoes are the most frequently home canned product in the United States.  If this is your practice, here are a couple of tips to make your job easier.
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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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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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