Salt July/Aug. 2012

When it comes to taking care of every bone, joint, and muscle in your body, CMH is the

smart, convenient choice. You’ll find everything you need in one central location, from

radiology services, including MRI and CT scans, to surgery and rehabilitation therapy.

Our on-site orthopaedic surgeons provide expert care for everything from hip and knee

replacements and neck and back surgery to sports injuries and carpal tunnel syndrome.

There are 200 bones in the human body and one place to take care of them all.

Where to Bone Up onEverything Orthopaedic

Orthopaedic Services at Clinton Memorial Hospital

937.382.9606cmhregional.com

610 W. Main Street, Wilmington, OH 45177

G R E A T C O M M U N I T Y . G R E A T H O S P I T A L .

Dr. Rick Compton937-382-7374

Dr. Michael Griesser937-382-6951

(Coming Soon)

Dr. Tom Matrka937-382-6951

Dr. Steven Agabegi800-711-1130

2298320

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|August/September2012

TUESDAY,OCT. 16,

2012

• Door prizes • Over 40 vendors • Ice sculpting• Fashion show • VIP seating • Free tote bag

with samples for each attendee • Farmers market

An evening of so much fun! Let’s get together!

Sharon Testa,Owner

MediterraneanRestaurant,Wilmington

Billy Kong, OwnerNo. 1 China Buffet,

Wilmington

Molly Dullea,Innkeeper

General Denver,Wilmington

Featuring these guest chefs:

Don’tMiss the

Excitement!

Hundreds ofDoor Prizes!

Premium Goodie Bag

Includes Apron, Tasting, Seating at

Dining Tables in front of stage

V.I.P.Seating $50 Doors open at 4:00 p.m., Cook Show at 6:30 p.m.

Tickets are $12.00/each and go on sale Sept. 10thAvailable at these locations:

Wilmington News Journal, Xenia Daily Gazette,WCH Record-Herald, Hillsboro Times-Gazette,

& Georgetown News Democrat2295188

ROBERTSCONVENTION

CENTREWilmington, OH

DiscoverHistoricHIGHLAND COUNTY

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDiDDDDDDDiiDIiDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDiDDiisiisisisisDis

HHIssscssccscsscocoo eovvvvvvvvvvvoov Heevees HHH

Accccccscococscscscoscococcovscoscos oooooo eveeeevvvvvvvvveveoverreverrrHererHverscoverHerHHHHH

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CHiHHHHHHHHHHHHHHHHHHHiHiHHiHiHHHHHHHHHHHHHHHHHHHHHHHHHiHiHiHiissiististttistisssssisttototototootootttotttototototototoistoHisto

DNAAND Ciciiccciooooooooo

Nrrrrrrrrriorioriiioriioriiicorioriorioriiciicicicoricccc

UOCCOUNTTYYT

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On a recent stop in Hillsboro, the heart of Highland County, a visitor noted “this looks like the America I always read about”. From the1842 court-house that is still in use to the locally owned shops and restaurants the city has retained the flavor of small town life while beingfirmly established in the 21st century. Within the borders of Highland County can be found a thriving Amish and Mennonite populationas well as high tech companies that service the aircraft and auto industry. A high volume, automated candle works co-exists with locallymade natural soy candles that are manufactured at their uptown store. Modern grocery merchants compliment the many local produce

markets and butchers. Residents enjoy the best of modern life but in a peaceful, beautiful setting in the foot hills of Appalachia. From the cityit is just a short, scenic drive out Route 50 into the center of the county or from Route 32 it’s a short drive up Route 62 to Hillsboro. At theintersection of Routes 50, 73, 124, 62 and 138 the journey is a pleasant one that avoids traffic and congestion while enjoying the sights ofsouthern Ohio’s countryside. The communities of Greenfield, Leesburg and Lynchburg are minutes away from the main city of Hillsboro

and each offer unique attractions for a day or weekend trip. Starting the day early could include a real country breakfast at one of the locallyowned diners or a quick stop at the Amish bakery for donuts and coffee. A day might include visits to the numerous shops in the county or aday on one of the two lakes in the county. Nightlife is relaxed and friendly with a downtown theater offering local talent and a rural barnmakes a great setting for nationally known blues and rock bands. Several locally owned hotels and bed and breakfast homes offer low costaccommodations as well as cabins and camping at the state parks. Your weekend trip to Highland County might be the best value around.

More information ca be found at www.highlandcounty.com

Only an hour from the city but a step backto the simpler days of small town life.......

August 3rd • First FridayCruise-in and street party with classic cars and cruising the town

September 1st-8th • Highland County FairExperience a real county fair as it’s been for 200 years.

On the site of the original fairgrounds racetrack.Live animals shows, midway rides and all the special foods

you would expect. It’s so big we close the schools for a week!

September 15th and 16th • Rocky Fork ThunderAmerican power boat racing on the lake. Free admission,

flea market and car show. VIP seating available.www.rockyforkthunder.com for more details.

October 25th • Boo Fest5pm to 7 pm, upton with safe and sane Trick or Treating

along the shops and restaurants of Hillsboro. Music, pet showsand costume contests and “Baby’s First Rock Show”

at the Colony Theater at 7pm.

November 24th • Hillsboro Upton Business AssociationChristmas Parade

2pm, with floats and Miss Snowflake of 2012

December 7th • Uptown ChristmasFirst Friday Event, shopping, carolers, food and funto start the season. Nativity display and petting zoo.

~ Calendar of Events ~

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features

Taken by StormBy Pat Lawerence

Area Chefs Serve Up Taste & EntertainmentBy Beverly Drapalik & Pamela Stricker

Abundant GardensBy Andrea Chaffin

A Hidden Gem: RiverWalker B&BBy Beverly Drapalik

Each Carving is a JourneyBy Carol Chroust

Perky Summer PickleBy Sheryl Sollars

Cool as a CucumberBy Lori Holcomb

Grandpa’s PotteryBy Pamela Stricker

Outdoor RoomsBy Sheryl Sollars

Before the MealBy Lora Abernathy

Out & About

columns

Publisher’s NoteBy Pamela Stricker

Salt NotesBy Gary Abernathy

Recipe Index

Let’s Give a Hand to the Handy!By Kay Frances

SaltCONTENTS

24

20

10

45

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1014202324303540444649

791943

Contact SALT:[email protected]

761 S.Nelson Ave. |Wilmington, OH 45177(937) 382-2574

SALT is published quarterly by Ohio Community Media,LLC and is available through the Georgetown News-Democrat,Hillsboro Times-Gazette, Ripley Bee,

Washington CH Record-Herald,West Union People’sDefender andWilmington News Journal.All Rights

Reserved.Reproduction of any material from this issuein whole or in part is prohibited. SALT is free to oursubscribers and is also available for purchase at eachof the newspaper offices for $3/copy or contact us to

subscribe. Subscriptions $12 per year.

Please Buy Locally & Recycle.

Follow us on Facebook(The Salt Magazine)

and Twitter(TheSaltMagazine).

SaltFlavor For Everyday Lifewww.thesaltmagazine.comAugust/September 2012

Publisher Pamela StrickerEditor Gary AbernathyFood Editor Lori HolcombHealth &Wellness Editor Lora AbernathyLayout/Cover Design Tina Murdock

SalesAdams County Lee Huffman, Publisher(937) 544-2391 [email protected]

Brown County Steve Triplett, Publisher(937) 378-6161 [email protected]

Clinton County Sharon Kersey, Ad Director(937) 382-2574 [email protected]

Fayette County Sherri Sattler, Ad Director(740) 335-3611 [email protected]

Highland County Mickey Parrott, Ad Director(937) 393-3456 [email protected]

Subscriptions Lori Holcomb,Circulation Director(937) 382-2574 [email protected]

Hide & ShakeFind the SHAKER in this issue,visit us at thesaltmagazine.com,click on the Shaker Contest link,complete the entry form, and beentered to win one of the $10grocery cards. All entries must bemade by September 14, 2012.

Salt winners for our last issue:Kay Gaffin,West Union,OHMarleneValentine,Wilmington,OHRobin Knorr, Kettering,OH

You could win. Just look for the shaker in this issuethen visit thesaltmagazine.com and click on theshaker button to enter.

On theCover“With TheseHands,” our latesummer edition ofSalt, features thehand of RayStorer, owner,Grandpa’sPottery inWilmington, ashe crafts a newcreation.

Cover photoby Jeff Hibbs

Shaker time!In each issue of SALT,we try to feature creativephotos of Salt and/or Salt & Pepper shakers fromour readers’ collections.

Please submit photos and descriptions [email protected] by September 14, 2012for consideration. Entries will also be considered forprinting in future issues of SALT and atthesaltmagazine.com.

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Artifacts live on oftenbeyond the life of its creator.A gift to generations to come.A statement of that person’slegacy.Some of my most prized

possessions are those thathave been created bysomeone’s hands… not from amachine or a mold, but one-of-a-kind creations. Somewere made just for me; aspecial card created by one ofmy kids, a painting done by afriend, the afghan my mother-in-law made, the framedneedlepoint someone took thetime to make just for me.I wear a silver ring made by

one of the Indians that sit infront of the Inn of theGovernors in Santa Fe. Thetrademark for his handiwork isinside the ring. I have alwaysadmired the creativity andpatience and skill that go intocreating something by hand.I have a collection of dainty

little dresses, carefully stitchedunderclothes, a stylish coat…all made by my grandmotherfor my mother more than 80years ago. I am nearly movedto tears as I handle them andimagine the love and care sheput into making them.I try to imagine my

grandmother as a youngmother, needle held betweenfingers without the age ofwrinkles, sewing, and mymother, only a toddler then,busying herself at hermother’s feet. The work of mygrandmother’s hands andheart still remains.In this issue of Salt, themed

“With These Hands”, wefeature some artists at workwith their craft.We paid a visitto Grandpa’s Pottery in

Wilmington to do a photoshoot for our cover. Ray Storerinvited me to throw my ownpiece of pottery. It’ssomething I have wanted todo for a long time. For the firsttime, I created my vase. I thinkI am hooked! I hope to returnfor some more lessons fromthis master potter. It’s not agreat piece but it’s mine…created with these hands!I think it will be even more

special when I place it insomeone else’s hands as a gift.Here’s something else I

make during the summerwith my hands that you mightwant to try:

BLT Pasta Salad1 box bowtie pasta, cookedand drained, al denteLarge tomato, sliced and cubedLettuce (I like to use greenleaf or Romaine) cut in strips1-lb. bacon, fried, drained,cooled and crumbledAdd ranch dressing or makeyour own dressing withmayonnaise, a bit of milk anda bit of sugar

Just toss everythingtogether in a large bowl andserve. It’s an easy summersalad and great for a crowd.What are you doing with

your hands? Are they beingput to good use? Could theydo more? I hope you find someinspiration in this edition of Salt.If you do, please let us know.In the meantime…. please

pass the salt!

Pamela StrickerSalt [email protected]

With theseHANDS

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Randy Riley – Clinton County, OhioMayor of the city of Wilmington

Front Porch Profileoffers a personalglimpse into the livesof notable people inour communities.

ProfileFront Porch

By LoraAbernathy

What period of history do youenjoy studying?The Revolutionary War era …as our nation was beingforged.

What is your favoriteBeatles song?The earlier ones, but thefirst one I really rememberis “I Want to Hold Your Hand.”I was about 12 to 13 yearsold then.

What book are you currentlyreading?I always like to know whatthe kids are doing. I'm readingthe third book in the HungerGames series, “Mockingjay.”I'm also starting “MohandasK. Gandhi: The Last EighteenYears.”

What makes you pound yourfist on the table?This community and doingthe very best things for it.Everyday when my feet hit thefloor I'm thinking of ways tobring jobs here. I drive byOur Father's Kitchen and seethat they need food. I seepeople who have been outof work for two, three years.Whatever it takes to bring jobsin here, we need to get it done.

Pick-up trucks or sports cars?Pick-up trucks.

What do you love most aboutyour community?Just walking down the streetand people tipping their hat orwaving; going to Kroger for a15-minute trip and it turninginto one-and-a-half hours. Ilove chatting with people.

What one piece of advicewould you give to youryounger self?I'd do it all over again. WhenI was 25 years old, I wasdiagnosed with malignantmelanoma. Within six monthsafter my surgery, I saw twopeople die from it. It was theexperience of only having a15-percent chance of beingalive five years from then thatI made up my mind to nevermiss an opportunity to beinvolved, to never say no tosomething that sounds likean adventure.

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“Friends…staff that feel like family… freedom…that’s the joy of living at Cape May! It was a great move for me and my family”

Helen Storer

“The staff is so responsive and making the move was mucheasier than I thought. Thelack of worry and the socialgatherings make my lifemore joyful” Jean Crites

Experience

at Cape May!

2296185

937-382-2995

2294371

What areyour favoriterecipes forHoliday

entertaining?

We’d love to share themin the next issue of Salt.

Appetizers,maindishes, sides and

desserts… anythingthat’s your “go to”recipe for Holiday

entertaining.

Shoot an email [email protected] send the recipes to

Salt Recipes,761 S Nelson Ave,Wilmington,Ohio45177, or visit

thesaltmagazine.comand click on the

SUBMIT RECIPE linkat the top of the site.

SaltScoop

GARY ABERNATHYGary Abernathy is publisherof The Times-Gazette inHillsboro.

When I first started out in the newspaper business,we were, thankfully, long past the days of the Linotypemethod of preparing stories for print – a long andlaborious process that took hours to accomplish.Still, when I began nearly 30 years ago, much of the

actual of work of putting each edition togethercontinued to involve physically doing so by hand, fromtrimming the stories and headlines with scissors topaste them onto the large grid sheets, to developingphotographs in the darkroom, to fitting it all togetherlike a big puzzle, piece by piece.Today, of course, the building of a newspaper is all

accomplished by computer, from writing the stories totransferring the digital photographs to paginating thepages via a variety of software programs specificallydesigned for the task.Today’s processes are faster and allow for more

creativity, as well as better graphics and designs, butthey do not lend the same sense of gratification thatcame with accomplishing the same task by the old-fashioned “hands on” methods.In this edition of Salt, we share with our readers a

variety of crafts, skills and techniques that continue tobe achieved through the time-honored traditions ofartists and experts working with their hands. As ourmodern society witnesses amazing advances intechnology and mechanization, the phrase “hand-made” continues to carry with it a connotation ofexcellence, and an understanding that each productor creation is unique and rare because it was lovinglymade by hand.Enjoy!

SaltNotesS

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By PAT LAWRENCE

Following onecouple’s journeyon the road torecovery fromthe Moscowtornado

Sharon and Ken Chambersbuilt their house on the river inthe quiet Clermont village ofMoscow 15 years ago.Ken had retired once, but

gone back to work as anelectrical technician for Viox.Originally fromWilmington,they'd selected the site for itsbeautiful wooded setting andproximity to theViox plant inBatavia.Married 41 years, almost

every night they enjoyed dinneron their 40-foot front porch,where the family naturallygathered on weekends, wheretheir grandchildren loved toplay and where the Chamberscould savor the serenity of lifehigh above the banks of theOhio.“You can see for three miles

either way from the porch,” saysKen. “The view is amazing.”On March 2, 2012, the porch

and the serenity disappeared inthe wake of a raging, twenty-mile long, quarter-mile wide,EF3 tornado. In just a fewmoments, the wind, reachingspeeds up to 160 mph,scattered 70-foot trees likekindling, shattered walls, sweptaway roofs, ripped buildingsfrom their foundations andturned historic homes to rubble.As Ken was leaving work that

afternoon, the guard on dutycautioned him about severestorm warnings in the Moscowarea. “It sounded so serious, Icalled Sharon and told her toget to the basement, then drovethe 25 miles as fast as I could toget home,” recalls Ken.FriedaWalker, a new

neighbor, had just met Sharonthat afternoon, but she gladlyaccepted Sharon's phone offerof shelter in the Chambers'poured concrete basementduring the threatening weather.Racing home, Ken could see

the darkening clouds andlightning, realizing as he drovethat the storm system wasmoving incredibly fast. He says,“I got home about ten minutes

before it arrived. If the guardhadn't warned me, I'd havebeen in the car when it hit.”Pausing at the front door, he

saw their porch furniture fly upthe sidewalk. Kenjoined Sharon and Frieda in

the closet basement under thesteps, listening intently toMother Nature's rampageoutside.“It seemed like it lasted for

hours,” Sharon says. “There wasa roaring wind and the sound ofwood cracking and glassbreaking.We heard the porchrip off. From the sounds, I didn'tthink anything would be left.“Ken peeked out and saw

whole trees blowing by.When itwas over, we ran out. Everythingwas perfectly calm but it lookedlike there had been anexplosion. The houses on eitherside of us were down, others onthe block were just gone. Toysand clothes were hanging fromdowned tree branches. Therewas so much debris, I was afraidto look up and see our house.”The Chambers were lucky.

Every window was blown out;there was glass everywhere, theporch was simply gone and asteel door from some otherhouse was impaled on one ofthe roof dormers. There was atree on the garage and anotheron the carport, but their housewas basically intact and theywere unhurt.Not everyone was so

fortunate.Across the street, a neighbor

stood, dazed but untouched,looking out where the walls ofhis home used to be. Two doorsdown, their friend Carol Forstedied before emergency workerscould get to her after her housecollapsed. About 80 percent ofthe village's homes weretouched in some way, buthouses right on the river, likethe Chambers' home, weredirectly in the storm's path.Many of the community'shistoric homes, 100- and 200-year-old houses, were badly or

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irreparably damaged.Though many of their

neighbors were withoutshelter, Ken and Sharon puttables up against thewindows and slept in thebasement. The next day,they began cleaning up.“We were lucky in so

many ways,” Ken says. “Ourson was adding on to hishouse, so he loaded up hissheets of plywood, lumberand tarps and brought themto us.”Family, friends and

volunteers from all overshowed up with helpinghands and usefulequipment. “Anacquaintance of Ken'sbrought his bucket truck sowe could tarp up the roof,”Sharon says. “I couldn'tbelieve how many peoplecame to help and we nevergot a bill from any of them.The utility companiesworked late getting serviceback and provided mobilephones.”It took two days to clear a

path to the garage. One carwas totaled, the other twodamaged. Carpet, bedding,clothes, mattresses andmost of the furniture wasunsalvageable; anythingwith fabric was embeddedwith thousands of glassslivers. Because the mainfloor of the Chambers'three-story, Cape Codhouse is 11 feet high,helpers used a bobcat tobring out the furnishings.Outside, there was debris

everywhere; metal, plastic,

clothing, pieces andproperty of houses fromacross town. Downed treesand limbs becamemountains of choppedwood as roads andproperty were cleared. Thefederal governmentprovided help, heavyequipment and dumpstersthat were continually filledand deeply missed whenthey were pulled out sosoon.The house where the

neighbor was left standing

“I couldn't believe howmany people came to

help and we never got abill from any of them."

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without walls has been torndown, the lot is cleared,grass is coming up. But,even after four months, a lotof Moscow's homes stillhave tarps on the roof.Some people have startedto rebuild; some haven't yetdecided what they're goingto do.Ken says, “It costs

$35,000 to $55,000 to put ina foundation that meetscurrent flood requirements.The historic houses can begrandfathered in, but only if

they rebuild exactly as thehouse was before. The costof construction plus the costof tearing down can bestaggering.”The Chambers' home

was the only house on theirblock to withstand thetornado structurally intact.“It's an All-American

manufactured house, builtto withstand significantwind damage,” says Sharon.“At the time, building tomeet code restrictionsseemed expensive and

bothersome, but not now.Clermont County is goingto use our home as a modelof construction for storms.”Sharon still mourns the

loss of their nine big pinetrees.“There's a skinnycatalpa still standing andtwo sad looking pines thatprobably won't make it.Wemiss the trees and manymore of the town's trees arecoming down becausethey're damaged.”The couple is ready to

get out of the basement.

They're just waiting for thefinal inspections.“The roof is on, siding is

on, windows are in and thenew carpet is down.Werebuilt the garage,” saysKen. “For a fresh start, wechanged the colors of thehouse and that lifted ourspirits. Things look prettygood compared to March. Itfeels good to come home.”

Pat Lawrence is a freelancewriter who lives in Hillsboro.

On October 16 at the Roberts Centre, about a thousandfolks will gather for The SALT Market Place and CookShow. Tickets will go on sale September 10, 2012.VIPtickets are $50 and will entitle attendees to premium totebags and goodies, Salt Marketplace and Cook Showapron, andVIP seating in front of the stage with a samplingof each recipe prepared. General admission tickets are$12 and each ticket holder receives a tote bag, goodies,Salt magazine and the opportunity to win lots of doorprizes.Watch your local paper and the website for details.Joining in the fun this year are some wonderful andentertaining chefs from right here in southern Ohio.Wetalked to three of them recently.

Billy Kong, owner, #1 China Buffet,Wilmington“I like food … all food. I don’t have a favorite dish. This ismy life.” Billy Kong has been in the restaurant business for25 years and has no plans for retirement. His devotion isevident as he walks around the restaurant. He isconstantly talking with employees andworking behind the counter. Even ashe talks about his food, his eyes arewatching the activities of thebuffet and bar. His energy isapparent, so it is no surprisehe goes to a fitness centerthat is open 24 hours a day.Billy grew up in NewYorkand helped with his father’srestaurant. His entire familyis in the food business, andworking in anotherprofession never reallyoccurred to him. He worksseven days a week andprovides cuisine that satisfiesmost palates. At #1 China Buffet,five tables provide a beautifulbuffet, but Billy enjoys creatingspecial dishes for his customers. Todayhe went to the kitchen and returned, smiling,

a few minuteslater with aDragon Roll,FirecrackerShrimp andChicken LettuceWraps. The disheswere a true experience:the dragon almost had apersonality. The shrimp rested in what seemed to be ahuge martini goblet. Local produce is used as much aspossible in the summer months, and the colorful food onthe buffet tables is proof. The restaurant also offers a sushibar, happy bar, banquet room and patio, complete withmusic on Friday nights. Billy enjoys his work and ishappiest when he creates great food experiences forothers.

Molly Dullea, owner and innkeeper,TheGeneral Denver Hotel,Wilmington

When we asked Molly to be one of ourguest chefs for this year’s cookshow, she exclaimed, “Oh, thatwould be great! I will get tocook! I never get to cookthese days.”That’s because Molly hasher hands full as the ownerof The General DenverHotel. She stays involved incommunity events andpromotes her communitythat she loves everywhereshe can. Not one to just sitback and criticize or donothing when she sees aneed, this busy entrepreneur

has thrown her hat in the ring andis running for Clinton County

commissioner.Molly doesn’t do a lot of cooking these

Food is an Experience!Billy Kong

# 1 China Buffet

Area ChefsServe Up Taste andEntertainmentBy BEVERLY DRAPALIK and PAMELA STRICKER

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days at the hotel because she has awonderful chef, Jennifer Purkey, whoshe brought in soon after she boughtthe hotel nine years ago. Jennifer isthe chef at The General Denver andMolly is certain she has one of thebest chefs in the area. Many folkswould agree. Molly says, “There is areason this place works. It’s agathering place of many peoplewith many tastes; it’s cross-generational; we use localproduce; and we are familyhere.” According to Molly,Jennifer has no boundaries:“The next thing Jennifercooks is always my favoritedish.”Jennifer has the same viewof her own cooking. “I enjoycooking exciting dishes thatmay expand the palates of myguests. I love doing my monthlytastings because I’m typicallypreparing five dishes I’ve nevermade before... That’s exciting for meand our guests.”Jennifer does have a favorite event,

however. At the Clinton County OpenLands Dinner she makes a “bountifulspread of all local ingredients.” Shesays, “My guests have come to expectsome fresh new ideas, and I hate to let

them down.”Growing up she cooked for herfamily; then she cooked for friends.Even after graduating with a B.S. inBiology fromWright State University,she knew her “passion was creatinggreat memories for people in theform of a meal and a gathering place.”Jennifer’s food and The GeneralDenver create memories. Mollystill hears from her first hotelguests, a New Zealand couple.They send an e-mail eachyear, thanking her for theirmemories ofWilmington.

Sharon Testa, owner,TheMediterranean ItalianRestaurant and Cafe,Wilmington“Of everything I do, timepasses most quickly when I am

in the kitchen,” says Sharon Testa.It was her husband, Tony’s, dream

to own a restaurant. Six years ago thatbecame a reality when they openedThe Mediterranean Italian Restaurant

Molly DulleaCreating Memories!

General Denver

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and Cafe in downtownWilmington. Inspiration for thevenue was inspired by the restaurants and cafes in hishome state of Connecticut.It’s been a family affair from the beginningwhen Tony’s sister, Becky, and herhusband, Steve, came and helpedremodel and open the restaurant.They stayed on for six months.Today, Sharon and her twosons, Nick and Chris, head upthe chef duties in the kitchen.Nick’s wife, Amber, helpsmanage the business sideand oversees the wait-sideof the restaurant. Chris’friend, Krista, fills inwherever she is mostneeded. Tony oversees thebusiness side of theestablishment and oftenentertains with his exquisite talenton the guitar onWednesdayevenings.Sharon learned most of her culinary skillsfrom her mother. “She was a really good cook.”She also had a great deal of encouragement from MarianElam, a home economics teacher in the Clinton-Massieschool system.“She knew I wanted to do something with my passion forpreparing food. One day, while I was still working with thespecial-needs kids at CM, she came to me and brought abig stack of home ec books and laid them down in front of

me. ‘Figure it out!’, she said. It was her way of encouragingme to take the risk. She was a great encourager.”

Local, fresh produce are incorporated intothe offerings on the menu. The restaurant

specializes in Italian cuisine, frompasta to pizza, plus grinders,appetizers, salads and desserts.“I love to bake, even though Ihardly eat what I bake,”Sharon says with a smile.And she prepares all thedesserts served in therestaurant.

Besides these three chefspresenting their creationsat the cook show, guests willalso get to see recipesdemonstrated byNatalie Geer Brunk, owner

of Shoelaces Catering; LoriHolcomb, food editor for Salt

Magazine and Sheryl Sollars, foodcontributor to Salt and other

newspapers.Going to SALT’s Cook Showwill undoubtedly create new memories in October.Don’t miss this event!

Beverly Drapalik lives in Wilmington with her husband, Jeff. They also livewith a dog, a cat, a parrot, chickens and bees. She teaches English atWilmington College.Pamela Stricker, publisher, also contributed to this article.

Sharon TestaFood and Family!

Mediterranean

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TOWN & COUNTRY Inc.Town & Country West Union

838 S. S. High St.Hillsboro, OH 45133937-393-2055

937-393-2020 (sporting goods)

1142 St. Rt. 41West Union, OH 45695

937-544-2913

Now Serving you with 2 locations!

- Sporting goods- Shoes & Clothingfor the whole family- True Value Hardware- Lots of gift items- Guns & Ammo

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We BUY, SELL& TRADE guns!

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We AreFayette County

Summit Station, LTD2-bedroom townhouse$446.00 - $451.00

townhouseCarpeted, many closets & storage plus appliances.

Gas forced-air heat and central a/c.Water, sewage, & trash removal included in rent.

1-bedroom upstairs & downstairs(handicap accessible)$405.00 - $410.00

Washington Park, LTDAttention: Senior Citizens

(62 years of age or older, handicapped/disabled,regardless of age) 1 & 2 bedroom apartments

located in a secure building. Stove, fridge, garbagedisposal & lots of cabinets. Bathroom w/showertub & safety rails. Central air. Large communityroom, welcoming lobby, and puzzle room, insidemail drop. BASE rent = $460.00 for 1 bedroom,

utilities included. Emergency call system available.Must submit application and references

Monday - Friday, 8 a.m. to 5 p.m.

Accepting Applications

99 Summit Lane, Washington C.H., Ohio 43160

(740) 335-8169This institution is an equal opportunity provider and employer.

• Dump Truck• Leach Fields• Backhoe• Septic Systems

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NikkiWilliamsofWashington CourtHouse shared some ofher favorite salt shakersfrom her collection!

Share your pictures of your salt shakers for a future edition ofSalt Magazine! Send the pictures to [email protected]

“Bread that thishouse may neverknow hunger, salt

that life may alwayshave flavor.”

~It's AWonderfulLife,(movie)1946

Recipe IndexBLT Pasta Salad .......................................................7

Asian Cucumber Salad...........................................36

Bell Pepper Confetti Salad .....................................35

Berry Salad ............................................................36

Carrot Salad ...........................................................36

Debbie's Pasta Salad ..............................................22

Dill Cucumber Sammies.........................................22

Edamame and Roasted Corn Salad ........................36

Freezer Spaghetti Sauce.........................................21

Fresco Salsa ...........................................................22

Fruit Salsa and Cinnamon Chips.............................21

Goat Cheese and Beet Salad ..................................36

Green Bean and Tomato Salad................................36

Green Tomato Relish ..............................................31

Homemade Guacamole..........................................22

Lentil Salad.............................................................36

Mexican Stuffed Peppers........................................22

Perky Candied Dill Chips.......................................31

Pesto Potato Salad ..................................................36

Radish Salad...........................................................36

Refrigerator Dilled Green Beans ............................31

Shaved Squash Salad..............................................36

Watermelon Rind Pickles .......................................31

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ABUN

DANT

G A RTackling an overly abundant garden:

Annual recipes to look forward to.by Andrea [email protected]

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I've always had a black thumb.Why yes, I did manage to kill an

aloe plant, thought by many to thriveeven under the most abusiveconditions. Three years ago, a springlandscaping job with two flats ofannuals in my prepared flower bedshad a similar outcome.As a result, each summer while

others were bringing in their hoardsof harvest, I would happily accept anyextras — especially tomatoes. Othertimes, I would settle for store-boughtproduce. But it was never the same. Isighed in desperation each time Isliced open a rather light pink lookingRoma tomato, likely laden withfertilizers, chemicals and artificialgrowing agents.

Imagine my joy last summer when afamily member offered to take thelead in caring for a large vegetablegarden in my backyard.We spenthours planning the preparation, sizeand variety of the garden, and uponreturning from a starter plantshopping spree Memorial Dayweekend, we discovered we hadabsolutely overdone it.With 12cucumbers, 20 tomatoes, 21 peppers,three cauliflower, three Brusselssprouts, a line of green beans,radishes and one struggling cilantroplant, the year of the garden forestbegan.By the third week of August, I was

clearly outnumbered. Thanks to thefertile farmland, the plants were

significantly taller than my 5'2” frame,and I was begging everyone I knew tocome pick the thousands of fruitsbefore they rotted on the vine. Everyinch of counter and table space in mykitchen was crowded with fragrantand colorful vegetables.I took action the only way I knew

how: with a cutting board and myfavorite knife. Due to the abundance, Iwas able to discover some fantasticsummer recipes. Here are a few of myfavorites I plan on making again thisyear, but just on a smaller scale.

Andrea Chaffin is a fulltimereporter for Wilmington NewsJournal

D E N S

Freezer Spaghetti SaucePerfect for a garden tomato surplus, this recipe requires a bitof preparation but it is well worth the work.Add in somecooked ground beef or Italian sausage after unthawing for ameatier dinner.

4 onions, chopped4 cloves garlic,minced1 green bell pepper, chopped½ cup vegetable oil16 cups chopped tomatoes (Roma are best)2 tablespoons dried oregano2 tablespoons dried basil¼ cup chopped parsley¼ cup white sugar2 tablespoons salt3/4 teaspoon ground black pepper1 (6 ounce) can tomato paste

In a large pot, boil water.Cut small crosses on each end oftomato and boil for oneminute. Immediately place in icewater bath.Tomatoes will easily slide out of skins. Place inlarge bowl andmash. Set aside. In another large pot, sautétogether the onion, garlic, green pepper, and vegetable oil.Cook until onion is transparent.Add the chopped tomatoes,oregano, basil, parsley, sugar, salt, and ground black pepper.Cook for 2 to 3 hours on low heat. Stir frequently. Let saucecool. Pour sauce into quart size freezer containers. Store infreezer.When ready to use sauce, stir in can of tomato paste.For a thicker sauce, add two cans of tomato paste.A slowcooker can be used for smaller batches.

Fruit Salsa and Cinnamon ChipsA sweet twist on typical chips and salsa, this refreshinglydifferent dish is always a hit at bridal and baby showers, aswell as any summer party. Mix and match with yourfavorite fruit. No time to make the chips? Try grahamcrackers.

2 kiwis, peeled and diced2 apples, peeled, cored and diced8 ounces raspberries1 pound strawberries2 tablespoons white sugar1 tablespoon brown sugar3 tablespoons fruit preserves, any flavor10 (10 inch) flour tortillasbutter flavored cooking spray2 tablespoons cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, raspberries,strawberries, white sugar, brown sugar and fruitpreserves. Cover and chill in the refrigerator at least 15minutes.Preheat oven to 350 degrees F.Coat one side of each flour tortilla with butter flavoredcooking spray. Cut into wedges and arrange in a singlelayer on a large baking sheet. Sprinkle wedges withdesired amount of cinnamon sugar. Bake in the preheatedoven 8 to 10 minutes. Repeat with any remaining tortillawedges. Allow to cool approximately 15 minutes. Servewith chilled fruit mixture.

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Mexican Stuffed PeppersServe with Fresco Salsa, black beans and sour cream for adinner you won't soon forget.

1 pound ground beef1 (1 ounce) package tacoseasoning mix3/4 cup water2 teaspoons chili powder½ cup cooked rice¼ teaspoon salt¼ teaspoon garlic salt1/8 teaspoon ground black pepper2 (8 ounce) cans tomato sauce, divided3 large bell peppers (try a variety of colorsto impress guests)1 can enchilada sauce6 (1 inch) cubes Colby-Jack cheese

Preheat oven to 350 degrees F. Grease a 9x13-inch bakingdish. Brown the meat in a skillet, breaking it apart intocrumbles as it cooks. Drain excess fat. Stir in the tacoseasoning, water, chili powder, cooked rice, salt, garlicsalt, black pepper, ½ can enchilada sauce and 1 can oftomato sauce; mix until thoroughly combined. Bring to aboil, reduce heat to low, and simmer 20 minutes.Meanwhile, cut the bell peppers in half lengthwise, andremove stems, membranes, cores, and seeds. Bake emptypeppers in a prepared baking dish for a few minutes tosoften. Remove and fill lightly with the meat filling. Press 1cube of Colby-Jack cheese into the center of the filling ineach pepper, and spoon the remaining cans of tomatosauce and enchilada sauce over the peppers. Cover thedish with aluminum foil. Bake in the preheated oven untilthe peppers are tender and the filling is hot, 25 to 30 minu

Debbie's Pasta SaladYou know a recipe's good when it starts with a possessivename. I've learned over the years to bring extra recipe cardsalong with this salad to each summer party.Visit the deli forthe meat and cheese and ask for it in one piece chunks.

1 box tri-color pasta, cooked2-3 Roma tomatoes, sliced into chunks1 cucumber, quartered lengthwise and sliced1 green pepper, julienned.Add other varieties ofpeppers if desired½ red onion, thinly slicedone small can sliced black olives, drained¼ lb salami¼ lb pepperoni¼ lb swiss cheese¼ lb provolone cheese1 prepared bottle of Good Seasons Italian Dressing

In a large bowl, combine cooked and cooled pasta withvegetables. Chop meat and cheese into small chunks. Tosswith Italian dressing to desired taste.

Fresco SalsaUse as little or as much jalapeño pepper to cater to yourfamily's taste. To keep the hotness mild, leave out the pulpand seeds. Fresh cilantro is a MUST!

6 Roma tomatoes, diced1 sweet onion, diced1 medium redbell pepper, diced1 medium yellowbell pepper, dicedJalapeño pepper, diced, to taste1 bunch cilantro, finely minced1 lime, juiced1 teaspoon garlic salt, or to taste

In a bowl, mix the tomatoes, onion, red bell pepper, yellowbell pepper, cilantro, lime juice, and salt. Cover andrefrigerate until ready to serve.

Dill Cucumber SammiesKeep hungry guests at bay and out of the kitchen with thislight (and economical!) appetizer.

1 cucumber, sliced1- 8 oz. package of cream cheese, softened1- .7 oz. package dry Italian-style salad dressing mix,or to taste¼ cup mayonnaise¼ cup sour cream1 bunch fresh dill, chopped1 package rye cocktail-style bread

In a medium bowl, mix together cream cheese,mayonnaise, sour cream and chopped dill. Add dressingmix to taste, as it can be salty. Spread a thin layer of thecream cheese mixture on a slice of bread, and top with aslice of cucumber.

Homemade GuacamoleSkip the package and stick with the basics for this summerstaple. Splurge on some high quality blue corn chips, adda margarita, and friends will flock for a fiesta.

2 ripe avocados,mashed¼ medium red onion, diced1 Roma tomato1 large clove garlic,mincedJuice of one whole limesalt to taste

Run a large knife lengthwise around each avocado,carefully spinning the fruit to cut around the large seed.Pop the seed out. Place spoon between skin and fruit andspoon out fruit into bowl. Mash with a fork. Combine withonion, tomato, garlic, lime juice and salt.

By BEVERLY DRAPALIK

Paul Clark spends many morningstreating guests to yogurt, fruit, Belgianwaffles, juice and coffee at a privateWarren County haven in Oregonia:RiverWalker Bed & Breakfast.He admits that the guests are the true

joy of owning the inn. He and his wife,Judy, have 35 years of experience inhospitality, and their bed & breakfastshows their attention to detail and greatcare in maintaining the getaway.Guests have their own private house -

two bedrooms, each with private a bath,and a common area with a pool tableand exercise equipment arecomfortable and beautiful. In themorning, breakfast is served in the mainhouse.RiverWalker is unique because it’s

the only bed & breakfast on the biketrail. When cyclists are tired, they enjoyhaving their “down time” on the deck oftheir private house. Owning a bike isn’tmandatory, however - the inn is justyards away from Little Miami CanoeRental, and a short distance from the

new zip line at Camp Kern. Otheradventures might include antiquing inLebanon orWaynesville, eating andtasting atValleyVineyards, or visitingKings Island Amusement Park. Someguests love to sit on the deck andwatch birds—especially enticing dueto the beauty of the grounds.Paul has restored all of the buildings.

The inn is a showplace. He even builta personal studio for creating hisstained glass; Judy makes potterythere. Paul placed a stained glasscreation of two owls in the upperwindow of the studio. The first nightthe window was installed, he and Judyheard a screech owl in the woods. Theowl seemingly came closer, and theysoon found it sitting on a limb near thestudio. Five young owls were sitting onthe limb, also, probably enjoying theimages of two owls in the lightedstained glass.Guests usually learn about River

Walker by word of mouth. Many arefromWisconsin, but people havecome from as far away as England.(To one who lives inWilmington, RiverWalker seems as if it is far from home.)More information can be found on thewebsite, www.riverwalkerbed.com.Paul offers aValleyVineyard

weekend package, which includesdinner and wine at the vineyard, and a“Dare Devils” package, which includesthe zip line. Special discounts areavailable midweek.The Clarks agree that RiverWalker

has become “a destination.” Whateveryou enjoy, whatever your lifestyle, thisinn and its surrounding area canprobably accommodate your wishes.RiverWalker is truly a gem hidden inthe trees.

BEVERLY DRAPALIK lives inWilmingtonwith her husband, Jeff.They also live with adog, a cat, a parrot, chickens and bees. Sheteaches English atWilmington College.

RiverWalker Bed & Breakfast

AHiddenGem:

For Donald Mertz, the Wood BeeCarver, the journey is morethan the destination.

“When you finish a carving, that’sthe destination,” said Mertz whoretired in 2006 as the pastor of theWilmington, Ohio, First ChristianChurch (Disciples of Christ). “Thejourney is when you are carving aproject. When you finish a project, youwant to carve another one. Eachcarving is a learning experiencebecause wood carving is learning bydoing. The more you carve, the betteryou carve.”Mertz said that, as a pastor and

preacher, words have alwaysfascinated him. “I like a play onwords,” he explained. “I say ‘would becarvers would be carvers if theywould carve wood’. The more you do,the better you do. There are nomistakes in woodcarving, onlylearning experiences.” Mertz started out carving as a boy

growing up on the farm. “Every boy had a pocket knife,” he

said. “I would whittle. It wasn’t until the1970s I met a woodcarver who taughtme the ABCs and the 1-2-3s ofcarving. I’ve been carving seriouslysince 1975.” Mertz said he primarily uses a knife

for his carving although he uses othertools such as gougers, V tools andchisels. He wears a carving glove onhis right hand and thumb guards onboth hands. He prefers to carve in the round,

carving the front, back and sides. Heenjoys carving miniatures and humanfigurines rather than animals or birds.Most of his figures are six inches tall or smaller. He said the advantage of

carving smaller figures is that it requires removing less wood and

he can get to the finished designearlier.“I primarily carve men’s faces

ratherthan female faces because the

female faces have softer lines andcurves,” he said. “The men’s faceslend themselves to carving hard lines,angles and planes. My subjects are

usually cowboys, hobos, clowns, oldgeezers, monks, gnomes and Santas.”

Donald Mertz in his shop where he carves his smallwooden figures.

By Carol Chroust

EachCarvingis aJourney“

“Would be carverswould be carvers if they

would carve wood”

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| August/September 2012

Mertz enjoys carving cowboys.

Asked if he had a favorite subjectover the years, he said, “My favorite isthe one I’m working on at the time.” Mertz said he believes we all have

the creative spark within us but it hasto be encouraged and set free. “Somepeople call it talent but not everyonehas been encouraged to develop theirtalent,” he said. Mertz said there are many people

who are interested in learning tocarve. “They take a beginners class and

they think, in a day or two, they cancarve. People ask me how long ittakes to carve a small figure. I tellthem it takes 35 years to learn andeight hours to do it. You have to growinto carving. Once people begin thecreative process, it grows. People whoget captured by carving can’t get tosleep without thinking about it.” He believes the developing

woodcarver begins to notice things

and see things differently. They beginto study faces, scenes from nature,how a tree looks. “You notice how the wind twisted

the tree,” said Mertz. “You notice thetexture of rocks or an old woodenfence post. The process is to open up the block of wood, to allow your

imagination to have a mental pictureof the subject you want to carve. Amental image will often allow theimage to appear in the wood.” Mertz said that with any hobby or

activity, the hobby should choose yourather than you choosing the hobby. “You try something and see if you like it,” he said. “If you do, there’s

nothing else you can do but tocontinue with it.” For those interested in pursuing

carving as a hobby, Mertz suggestedtaking a carving class or joining alocal woodcarving group. ClintonCounty Woodcarvers meet the

Mertz added a dimensionto his woodcarvingcareer after Gary Kersey

acquired a historical photographof the Congressional funeraldelegation standing in front ofLincoln’s Springfield, Illinoishome. Kersey commissionedMertz to carve the figures of thedelegation. It took over a year tocarve the 22 figures.

“Don knew that it was importantthat their features were accurate,”said Kersey. “He got photographsand studied them as well as theirclothes, hats and sashes. Hemeasured the figures to get themto scale with the house.”

Charles Lakatos, woodcarpenter, was commissionedto build the house in a one-inch-to-one-foot scale. It weighs over300 pounds.

“It’s remarkable,” said Kersey ofthe Lincoln funeral exhibit. “It’scomplementary to history.There’s nothing like it in theworld. It’s as good as historygets.”

The exhibit was on displayaround the country includingGettysburg, the Pittsburg,Pennsylvania Civil War RoundTable and the Crawfordsville,Indiana Historical Society. The

rare historical photograph ownedby Kersey is currently on exhibituntil September at the FordTheatre Museum in Washington,D.C.

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Mertz worked from this original photo to craft the replica.

A woodcarving Mertz titled "An unemployedphilosophy professor".

second Tuesday night of each month from7 to 9 p.m. at the Senior Citizen Center, 789North Nelson Avenue, Wilmington, Ohio. “Everyone is welcome and invited,” said

Mertz. “There are also carving clubs inMiddletown and Cincinnati. Dayton has abig club. We don’t teach children because ofthe liability. They don’t have the hand-to-eyecoordination yet and they end up cuttingthemselves.” The Clinton County Woodcarvers

participate, demonstrate and show theirwoodcarvings in the 4-H Building at theClinton County Corn Festival. The festival isheld September 7-9 at the Clinton CountyFairgrounds, 958 West Main Street. To encourage other carvers, Mertz keeps

a diary of his journey in woodcarving on hiseducational and informative blog, www.woodbeecarver.com. Mertz does not sell his woodcarvings

through his website or on eBay but atwoodcarving shows and by word of mouth.Occasionally he does a privatecommission. An outstanding woodcarving show is the

Artistry in Wood Show, November 10-11,2012 at the Dayton Airport Expo Center.Woodcarvings and woodworking projectsare displayed by over 200 artists from theUnited States and Canada. Competitionentries are also on display with manycarvings for sale. http://www.daytoncarvers.com

Donald Mertz carves an organ grinder with a monkey using a knife in hisright hand and a protective glove on his left hand.

Mertz holding a figurine he calls"Old Salt". He prefers carvingsmaller subjects.

No two carvings are exactly alike as each takes on its ownpersonality and characteristic.

Imaginary G

nome

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CAROL CHROUSTCarol has written 29 years forlocal, regional, state andnational publications. She isworking on a non-fiction bookand an historical fiction novelseries. Carol and her husband,Jim, reside in Wilmington.

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As our gardens are getting nearharvest season we need to think aboutwhat we plan on doing with our crops.Most of you will be canning the beansand tomatoes and freezing corn othervegetables, but that leaves thecucumbers, onions and peppers. Forme, there is only one solution and thatis making pickles and relishes. Manyof you have never given this process atry, fearing that it is too difficult, whenactually it is quite easy and well worththe effort.I know that many of you are familiar

with making various types of picklesbut many of you have never triedrelishes. I remember that my mothermade several different varieties but myfavorites were green pepper relish andgreen tomato relish. I loved the greenpepper relish on hot dogs as it gavethem quite a different taste than theusual pickle relish. Relishes are easy!They do not require cooking and areheated during the canning process.Master canners are used to using a

pressure canner but for people like mewho doesn’t can in large quantities; alarge stock pot will work. The purposeof processing canned goods is to forma vacuum seal to prevent bacteria fromentering the canned food. This isachieved by heating the canned foodin a canner or large pot of hot waterand allowing the water to boil. The

heat from the boiling water and steamseals the rubber ring on the canningjar, thus forming a tight seal. When theseal has formed the canning lid willvacuum down and have a solid thudsound rather than a hollow or clickingsound. Some jars seal right away,when removed from the water bath,others may seal as they cool. If any jarsdo not seal once they have completelycooled, they can be used immediatelyand refrigerated or they must be putback into the hot water bath, returnedto boil, and boiled again as perinstructions to get it to form a seal. Ahint to guarantee a good instant seal isto place rubber rimmed lids in a panof boiling water for a few minutesbefore placing them on the jars.Having the jars hot before starting alsohelps.Now let’s move on to pickles and

relishes. There are pickles that takeonly a short time to prepare whileothers like lime and dill can take daysto weeks to process. I love dill picklesbut just don’t have the patience to gothrough the process involved. When Iwas raising my sons, I used to canbread and butter pickles and we wouldeat on them all winter. My favorite isthe recipe I found a long time ago forcandied dill chips. They are not onlyeasy - they have the best taste ever!There are many spices required for

making pickles including dill, mustardseeds, turmeric, coriander, celeryseed and others. Most are commonspices and can be found in the spicesection of your supermarket.There are so many recipes out there

for pickles and relishes and I havesearched my file to bring you a few ofthem. If you try no other recipe, I insistyou make some of the candied dillchips. They make about 2 quarts or 4pints so you can make yourself someand pass one on to a friend. You cansimply store these pickles in therefrigerator if you plan to eat themright away or process them in a hotwater bath according to the directionsin the recipe to keep them for lateruse.I hope that you will find this article

inspirational and you will try your handthis year at making some pickles orrelish for your family and friends.Nothing shows them how much youlove them more than somethinghomemade.

[PerkySummerPickles]…and relishes, too!

by Sheryl Sollars

SHERYL SOLLARSSheryl, a Wilmington native, isan accomplished cook,homemaker, and writer. Shecurrently resides inWilmington with her threesons and seven grandchildren.

Green Tomato Relish12 large green tomatoes2 red bell peppers, halved and seeded2 green bell peppers, halved and seeded6 large onions1 ½ tablespoons celery seed1 ½ tablespoons mustard seeds½ tablespoon salt2 ½ cups sugar1 cup apple cider vinegar

In a food processer or grinder, coarsely grind tomatoes,red and green bell peppers and onions. (You may do thisin batches). Line a large colander with cheesecloth, placein sink or in a large bowl, and pour in tomato mixture indrain for 1 hour. In a large non-aluminum Dutch oven or stock pot,

combine tomato mixture, celery seed, mustard seed, salt,sugar and vinegar. Bring to a boil and simmer over lowheat for 5 minutes, stirring frequently. Sterilize enough jarsto hold relish (about 6 one-pint jars). Boil “new” rubberlined lids and rings. Pack relish into sterilized jars, makingsure there are no spaces or air pockets. Fill jars all the wayto the top. Place on lid and screw on lids tight, then loosen½ turn. Place a rack in the bottom of a large stockpot andfill with enough boiling water to cover jars up half way.Carefully lower jars into pot using a jar holder. Leave a 2inch space between each jar. Pour in more boiling water ifnecessary to cover jars by two inches of water. Bringwater to a full boil, cover and reduce heat to medium lowand process 30 minutes. Remove jars from pot and place on cloth-covered or

wood surface several inches apart. After 10 minutestighten jars slightly. Once cool, press top of each lid withfinger insuring that seal is tight (lid should not move up ordown at all.) Relish can be stored for up to a year.

Perky Candied Dill Chips64 Oz. store bought, whole dill pickles, not Kosher dills2 cup cups sugarALL juice from pickles1 teaspoon red pepper flakes, less or more dependingon degree of heat desired (Optional)1 teaspoon mustard seeds2-4 small strips of dill weed

Cut pickles into ½” to ¾” slices. Pack into 2 quart or 4pint jars. Place ¼ teaspoon mustard seeds (1/2 teaspoon ifusing quart jars) in each jar along with 1 dill weed strip.Place sugar, red pepper flakes (if used) and pickle juice ina large sauce pan and over medium heat bring to boil.Boil for 1 minute, stirring constantly. Remove from heatand let cool. Pour over pickles in the jars. Refrigerate andeat within 1 month or process in a hot water bath for 15minutes to seal jars. Pickles are best after allowing to set atleast one week.

Refrigerator Dilled Green Beans2 quarts water2 pounds fresh green beans, washed and trimmed1 teaspoon salt2 teaspoons mustard seed2 teaspoons dried dill weed1 teaspoon red pepper flakes1 teaspoon dill seed4 cloves garlic, minced2 cups distilled white vinegar2/3 cup white sugar2 cups water

Bring 2 quarts of water to boil. Add green beans andboil for 5 minutes or until beans are just tender. Plunge thebeans in cold water to set their color, drain well. In a large bowl combine salt, mustard seed, dill weed,

pepper flakes, dill seed and garlic. Mix. Add cooled beansto the bowl and stir. In a small saucepan bring 2 cupswater, vinegar, sugar and salt (to taste) to boil. Pour thismixture over the beans and spices. Mix well. Chill the beans in an airtight container at least overnight

before eating.The beans are best if given a week to marinate

refrigerated before eating.

Watermelon Rind Pickles½ watermelon rind (about 10#)¼ cup salt6 cups cups water

SYRUP:5 cups sugar5 cups water1 orange or lemon, sliced thinly3 sticks whole cinnamon*4 teaspoons whole allspice** Tied in a piece of cheesecloth

Cut rind away from watermelon flesh leaving asmall portion of watermelon flesh attached. Peel off greenrind. Cut into 1 inch cubes (about 8 cups rind). Stirtogether salt and 6 cups water and let set overnight. Drain,rinse and place in large Dutch oven and cover with clearwater. Cook on mediumheat for about 30 minutesor until tender. Drain.While rind is cooking,combine 5 cups sugar, 5 cups water, and bag ofspices in large saucepanand bring to boil. Boil for5 minutes then add fruitslices and watermelon rind. Cook until rind istransparent. Remove spicesand seal in hot jars.

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CO OL

Cool and Refreshingly Different Summer Salads

Cucumber

Bell Pepper Confetti Salad2, 15oz. cans black beans, rinsed and drained1 red bell pepper, finely diced1 green bell pepper, finely diced1 yellow bell pepper, finely diced1 orange bell pepper, finely diced1 red onion, finely diced4 tablespoons lime juice, fresh5 tablespoons olive oil1 teaspoon salt1 teaspoon sugar, agave or honey½ teaspoon crushed red pepper flakes

Whisk oil, lime juice, salt, sugar(honey or agave) and pepperflakes in a bowl. Toss in remaining ingredients and combine well.Serve as a stand alone salad, on a bed of lettuce or almost like asalsa with tortilla chips.

as a

(A Cucumber Salad, that is!)othing says summer in Ohiolike oppressively hot andhumid days, boiling over withblazing sunshine. And if you’refrom Ohio, you also know that

the very next day after that blindingly hotday could very well be overcast, rainyand cool. We’ll get long, humid, Florida-like stretches of sweltering heat followedby the sweet relief of a few warm, butmuch cooler, New England-like daysfilled with puffy white clouds, brightsunshine and cool breezes. That’s justhow the weather shakes out here in ourbeautiful state. And I love it. Along with our summer sun, us folks

here in the heartland also love to cookoutside: whether at the campground, inour backyard or over a bonfire. Andlucky for us, we have some of the bestlocal produce and local farms to sourceour feasts anyone could want. We’ve gotcorn, tomatoes, cucumbers, onions,

squash of all sorts, zucchini, green beans,peppers, potatoes and so on. We’ve alsogot blackberries, strawberries,raspberries, apples, peaches – lions,tigers and bears, Oh, My! You get thepicture. We’ve got it made here in ourneck of the woods. With all thiswholesome summer goodness, we’vegot the makings of some prettyspectacular summertime feasts! Often, when someone mentions a

summer salad, your mind goes to thebasics: potato, macaroni and slaw - allmayonnaise based mixtures of veggies.Don’t get me wrong. You can’t eatbarbequed pork or brisket with outcome creamy Cole Slaw. To do so wouldjust be wrong. Especially if yourbarbeque finds its way onto a bun for asandwich. Yum! And my family’s summercookout wouldn’t be complete withoutmy Mom’s mustard potato salad. They’reall good. And they’ve all got their hold in

our traditional summer fare. But, whenthe days are hot, the sun is swelteringand the gardens and farms are burstingwith amazing, healthy produce, a lightersalad, sans-mayonnaise, just seems to seta little better on the palate. These type ofsalads really showcase our stellarproduce, they’re easier to digest andthey’re cool and light without sacrificingone bit of the flavor. Here are some of my favorite summer

salads. I hope you enjoy them with yourfamily and friends just as much as I dowith mine. Here’s to a safe, cool andblessed summer fun… from my kitchento yours!

Nby Lori Holcomb

LORI HOLCOMBWife to James and proud mom ofConner and Madilyn (Madie), Loriis the circulation director for theWilmington News Journal. She ispassionate about her family, herwork, and her community.

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Asian Cucumber Salad2 seedless cucumbers1-2 Fresno (red) Chile peppers, sliced4 cloves garlic, finely minced3 tablespoons rice wine vinegar3 tablespoons canola oil2 tablespoons sesame oil1 teaspoon soy sauce1 teaspoon sugar½ teaspoon sesame seeds

Slice cucumbers very thin and slice pepper(s) into thinrings. Set aside. In a bowl, whisk together remainingingredients. Toss in cucumbers and peppers. Serveimmediately.

Carrot Salad2, 10oz. bags shredded carrot1 red onion, finely chopped½ cup parsley, chopped¼ cup slivered almonds, toastedDressing:¼ cup lemon juiceZest of 1 lemon1 tablespoon Dijon mustard2 cloves garlicSalt and Pepper½ cup olive oil¼ to ½ teaspoon crushed red pepper2 tablespoons sugar

Whisk together all the dressing ingredients in a largebowl. Toast almonds over low heat in a dry skillet until justslightly browned, being very careful not to burn. Addalmonds, carrot, parsley and onion to the dressing mixture.Stir to combine. Cover and refrigerate until served. Note:Pre-packaged shredded carrots work best in this recipebecause they are less juicy and more coarsely shredded(thicker), however, you can shred your own using a verycoarse disk on your food processor, being sure to allow todrain in a mesh strainer over a bowl before starting thissalad.

Edamame and Roasted Corn Salad16 oz. edamame beans, frozen and without pods3 ears fresh corn, grilled lightly and kernels cut fromcob (about 2 cups)1 medium red bell pepper, diced½ cup red onion3 tablespoons fresh parsley, chopped

Dressing¼ cup olive oil¼ cup cider vinegar2-3 tablespoon fresh cilantro½ teaspoon red pepper flakes2 cloves garlic, minced1 teaspoon salt¼ teaspoon black pepper

Thaw edamame and cool corn. Combine vegetablesand parsley in a bowl. In another bowl, whisk togethervinaigrette ingredients. Toss vinaigrette with vegetablesand refrigerate for at least one hour. Stir before serving.Not sure about using edamame? Try Lima beans for asimilar and delicious alternative.

What is Edamame?Edamame is just a simple soybean, harvested beforehardening … something else we Ohioians know a lotabout! They’re making a splash in foodie circles althoughthey have been a mainstay in Asian culture for centuries.

Lentil Salad2 cups lentils, dry, whichever type you prefer4 cups water1 red bell pepper, diced3 green onions, finely sliced1 cup grape tomatoes, halved½ cup feta cheese, crumbled 2 cloves garlic, minced¼ cup olive oil4 tablespoons red wine vinegar2 tablespoon lemon juice4 tablespoons fresh oregano, finely chopped1 ½ teaspoons salt, more or less to taste¼ teaspoon black pepper

Rinse and check lentils for any debris. Place lentils andwater in a pot. Bring water to a boil and cook lentils untiltender but still firm. Be careful to watch them closely andprevent them from becoming mushy. Rinse with cold waterand drain in a mesh strainer. Allow to cool. Whisk oil,lemon juice, vinegar, salt, garlic, oregano and pepper in asmall bowl. Toss in lentils, peppers, tomatoes, onion andfeta. Cover and refrigerate until served.

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Green Bean and Tomato Salad1 lb. fresh green beans1 lb. cherry or grape tomatoes¼ cup red onion, very finely chopped3 tablespoons red wine vinegar5 tablespoons olive oil2 cloves garlic, finely minced1 tablespoon basil, finely chopped

Trim ends off of green beans and blanch in boiling,salted water for 4-6 minutes, until vibrant and just tender,making sure beans still remain slightly crisp. Drain andplunge hot beans into a bowl of ice water to stop cooking.Dry beans with towel and chop into 1” pieces. Set aside.Halve tomatoes. Whisk together vinegar, oil, garlic, basil.Toss in tomatoes. Just before serving, toss in green beans.Salt and pepper to taste.

Shaved Squash Salad4 small yellow or green summer squash, or zucchini or mixture of all three, about 1lb. total3 tablespoons olive oil1 tablespoon lemon juice, fresh1/3 cup fresh mint leaves, chopped½ teaspoon salt¼ teaspoon black pepper¼ cup pine nuts, lightly toastedShaved Asiago, Romano or Parmesan cheese

Very thinly slice squash using a Mandoline or thethinnest slicing disk on your food processor. Whisktogether oil, lemon juice, salt and pepper. Add squash andpine nuts, tossing to coat. Top with shaved Asiago, Romanoor Parmesan cheese.

Goat Cheese and Beet Salad4 beets, washed, peeled and halved1/3 cup chopped walnuts3 tablespoons maple syrup½ cup frozen orange juice concentrate4 tablespoons balsamic vinegar½ cup extra virgin olive oil2-3 ounces goat cheeseMixed salad greens

Place beets in a saucepan and cover with water.Bring to a low boil and cook until tender, about 20-25minutes. Drain, cool and cut into ¼-½ cubes. Toastwalnuts in a skillet over low heat until just lightlybrowned and then stir in maple syrup and cook untilcoated and bubbling. Remove from heat and setaside to cool. Whisk together juice, vinegar and oil.Salt and pepper to taste. Place greens on fourindividual salad plates. Top greens with equalamounts of sugared nuts and beet cubes. Dot withdabs of goat cheese. Drizzle with dressing. Serve.

Pesto Potato Salad1 ½ lbs. baby red potatoes, 1 red pepper, cored and finely chopped1 sweet onion, finely chopped½ cup homemade or store bought basil pestoSalt and Pepper to taste

Steam potatoes, leaving skin on, in a steamer basketover boiling water for about 20 minutes (or gently boil)until tender but firm. Drain and cool. Cut potatoes into bitesized pieces. Toss potatoes in a bowl with remainingingredients. Salt and pepper to taste. Cover and refrigerateuntil ready to serve.

Berry Salad8 cups mixes salad greens2 cups fresh berries (blueberries, raspberries,strawberries)½ cup Gorgonzola or bleu cheese¼ cup toasted walnuts, pecans or almond sliversBalsamic or other vinaigrette

Toss all greens, berries, cheese and nuts. Plate onindividual plates. Drizzle with vinaigrette. Serve.

Radish Salad3 tablespoons orange juice, fresh3 tablespoons lime juice, fresh3 tablespoons olive oil2 teaspoons honeySalt and pepper to taste1 lb. radishes, trimmed and sliced thin¼ cup fresh cilantro leaves, 1/3 cup red onion, finely chopped

Whisk together first 5 ingredients. Toss in remainingingredients and mix well to coat. Refrigerate for at leastone hour and stir well before serving.

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By PAMELA STRICKER

The products from Grandpa’s Pottery arebeautiful and intricate, but the messagesthey convey are often even moreimpressive.Ray Storer is a retired pastor in the

greater Cincinnati area and a retiredschool principal in the Forest Hills schooldistrict in Cincinnati, Ohio. He taught artand pottery-making for 49 years and is wellknown in southwest Ohio and the tri-statearea.Since retiring, Ray developed Grandpa’s

Pottery, along with his wife, Betty, their son,Brooke, and their daughter-in-law, Amy. Raymarkets his work through shows andwholesale outlets, as well as at their retailbase in Wilmington, Ohio.He does demonstration engagements for

many community events, churches, clubsand business groups throughout the state,using the potter’s wheel. He exhibits atnumerous shows each year.Some hands just seem to have been

more blessed with creative talent thanothers, and Ray Storer’s hands have beenblessed. His hand-thrown pottery hasearned him a reputation among many as amaster potter. “It’s amazing to see what the hands of

man can accomplish when we team upwith God,” says Ray with a twinkle in hiseye. Ray was a student majoring in art at

Wilmington College. He recalls the schoolhad a wheel but no one knew how tooperate it. But he remained intrigued withpottery and he began experimenting in hisown basement. “It was hard and I would get so

frustrated. There would be tears streamingdown my face,” recalls Ray.Back then, Ray said his pottery was so

crude and imperfect that he would give itaway. He would go to nursing homes andshare the story of how the pots were madeand then let residents pick out their piecebased on their age. The oldest would get topick first and on down to the youngest. “They didn’t seem to care that the quality

was not there. They loved it! But the bettermy pottery would get the more they wouldtend to try to lie about their age so theycould have first pick,” says Ray with a smile.Ray was also a pastor for over 50 years.

He has retired, but continues to draw his

Grandpa’s Pottery blendscraftsmanship

with life’smessages

photo by Jeff Hibbs

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inspiration from the scripture. One ofhis favorites is in Jeremiah 18, whenGod tells Jeremiah to “go down to thepotter’s house, and I am going tospeak and instruct you.” Ray, likeJeremiah, receives inspiration at thepotter’s wheel. He sees many life lessons from the

way clay is fashioned into a thing ofbeauty. “We are all made of clay,” hesays. “Like the clay, we need to becentered on the potter’s wheel.Centering the clay is the most difficulttask the potter faces as he starts tomake a vessel. To center the clay, thepotter must take control of the clay.Like the clay, we must yield control tothe eternal potter in order for us toexperience a real relationship with theLord.”Ray says, “The potter works with the

clay until he gets right. He wantssomething good, something beautifuland perfect in the potter’s eyes.” Ray has a pitcher made with a

heart-shaped opening at the top. He

wants it remind people that it’s a heartthat should always be spilling out love.There is a “spirit bowl” with nine flutesin the rim to remind one of the ninefruits of the spirit. “There’s a lot of symbolism in the

pottery we make,” he says.Ray says his goal is to create “gifts

that keep on giving,” which isaccomplished by offeringopportunities for adults as well aschildren to make their own potterytogether. Often, couples come andmake pottery together on ananniversary. Ray never did have a formal lesson

at the wheel. He was working on hisPhD at the University of Cincinnatiwhen he took an elective in pottery.When the professor saw him at workfor the first time, he spotted his talentright away and asked for his help toteach his class. So he did, but that wasthe end of any formal training.“Pottery wouldn’t be fun if I didn’t

make it for people,” says Ray. “The

reward is to see someone’s face whenthey are given a piece of pottery.”Says Ray, “If I am having a tough day,

I prefer not to get on the potter’swheel. I want to make it with joy. It’s avery emotional thing for me.” There is no hiding the fact that he is

passionate about his craft. “If you lovewhat you do, you never have to workanother day in your life,” he grins. The style and tastes created by the

various hands crafting Grandpa’sPottery seem to complement eachother’s work. They will all be on handwhen they host the Wilmington Artand Pottery Festival, a juried art andpottery show, August 17, noon to 9p.m. and August 18, 9 a.m. to 6 p.m. atthe Roberts Centre. The family markets its work at

numerous shows and festivalsthroughout the tri-state area,wholesale outlets, as well as their retailbase located at 3558 State Route 73W,Wilmington. For more information, call(937)382-6442.

‘It’s amazing what man can accomplish when we team up with God’

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There are two things I’ve been toldover and over throughout my life:1.) I look exactly like my dad. 2.) I have freakishly large hands. Thanks on both counts, everybody.

Just what a girl wants to hear.I suppose it’s debatable on whether

or not I look like my dad, butregrettably, I have to admit thecomment about my hands is true. (But,really, people. Do you have to blurt outeverything you think?) And with thesehands, you’d think I’d be, well, “handy.”Yet, even though my fingers can spanan octave-and-three on the piano, Ican barely bang out a passableversion of “Chop Sticks.” My dad (akamy “twin” according to some) was apiano technician and at times, wewould at least a dozen pianos in ourgarage. So, you’d think I could play!But, in my defense, I have to note thatsome of them were “player” pianos.Why break a nail and learn to playwhen you could just pump the pedalsand a perfect rendition of “DarktownStrutters’ Ball” would come waftingout? (And when was the last time youheard someone mention THAT tune?)I never had much of an aptitude for

the guitar, either. I can’t make a barchord to save my life. In order to doso, I had to use something called a“capo.” My guitar-player brothercalled it a “substitute for talent.”Turns out I’d make a lousy magician,

too. Even when pressed together, myfingers have “windows” which meansthe people can see what I’m trying tohide. Sort of busts the illusion.I’m in awe of people that play

musical instruments or create thingswith their hands. I dabbled in arts andcrafts, but when you have apathological fear of power tools, you’repretty limited to what you can makewith glue and ribbon. I did come upwith a cute little use for oldhorseshoes, but I had to outsource thecleaning of them. I bought a grinderand when I tried to clean a horseshoe,it started throwing sparks and Ithought it was faulty and likely to starta fire. I promptly boxed it up andreturned it. I could hear thesalespeople snickering as I walkedaway. I later learned that grinders aresupposed to throw sparks. Reallysalespeople? Like you’re bornknowing this stuff?Good cooks and bakers do

wonderful things with their hands. Iknow that cooking is not an exactscience, but there are some physicsinvolved. For example, baking sodahas scientific properties and a veryspecific purpose. Therefore, you can’tmess around with the amount thatyou’re supposed to use in a particularrecipe. I recall a story my mom told ofwhen she and Dad were first married.Dad was in the kitchen making

biscuits. He hollered into the otherroom, “How much baking soda do Iuse?” Mom hollered back, “a levelteaspoon!” But, what Dad heard was,“eleven teaspoons.” Let’s just saythose biscuits got taller thannecessary. He was probably lucky hecould even pull them out of the oven.The lesson here? Don’t holler fromroom to room!But on the issue of people who are

talented with their hands and canmake amazing things, music and tastetreats, it would appear that we havetwo choices here:1.) Get good with our hands.2.) Befriend those that are and hope to be the grateful recipient of theirtalents.For my part, I will continue to give

handy people a hand. After all, I haveplenty of “hand” to spare. Or so I’vebeen told. Repeatedly.

KAY FRANCESis known as “America’sFunniest Stressbuster.” Shegives humorous keynotepresentations and stressmanagement workshops allover the United States. She isthe author of “The Funny

Thing about Stress; A Seriously HumorousGuide to a Happier Life.” To order the bookor find out more about Kay, visit her websiteat: www.KayFrances.com.

Let’s Give a Hand to the Handy!

And by “give a hand,” I mean “round of applause” not “help them out.” They’d really prefer you just step aside and let them work.

As a society, we not only bring theoutdoors in, we take the indoors outwith many home furnishing trends.More and more people are

incorporating outdoor rooms into theirhome and landscape plans. Simplelawns are transforming into gardenretreats. These oases expand thesquare footage of our living spacewhile allowing us to soak in nature andde-stress.Today’s outdoor retreats utilize all the

elements of indoor living, frompurposeful living areas to furniturestyles to detailed accessories to createspaces that are enjoyable inside andout. When planning an outdoor room,start by defining your space. This couldbe done through more permanentstructural items such as pavers for thefloor, a pergola for a roof, a rock wallfor privacy and seating or somethingmore easily and economicallyincorporated like an outdoor area rug. Sunbrella curtains at the corner of an

existing deck or porch create anillusion of intimacy while giving a nicesplash of color.

Keep your space congruent withthe rest of your home inarchitectural style and function.If you have a cottage style home, a

sleek, modern retreat will feel out ofplace. Is a spot for entertaining anddining what you are looking for? Thenplan the space in connection to akitchen or dining room exteriordoorway. If a quiet sanctuary is yourheart’s desire, this space may bebetter suited off a master bedroom orliving room.

Look for ways to creativelytransition from your home’spassages.While some spaces are connected

to our homes, many are in other partsof the property. The journey to youroutdoor room is just as important asyour destination. For an informalretreat, a meandering, curvingpathway is best. For a more formalapproach, install a straight pathsurrounded by structured bushes.

Decorate your outdoor livingspaces just like you would theinterior of your home, with fineexterior furniture, weatherproofaccessories and the sameintegrated color scheme.Repeat a fabric pattern that you

have used inside to link the interiorand exterior. Try to duplicate the styleof furniture and the coloring. Accentsthat are sturdy and fashionableabound for the outdoors.Keep your accessory choices

similar to what you have selectedinside. Candles, wall hangings, arearugs, throw pillows and lighting areamong a few of the acce--ssories thatyou can find designed specifically foroutdoor use. There are many morechoices available now than just a fewyears ago – especially for homes withdistinct styling and moresophisticated options for estatehomes.

More families arebringing the outsideto the inside

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OUTDOORROOMS By STEPHANIE HARDWICK STOKES

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Creating an outdoor living area canbe a simple or as complicated as yourhome, budget and taste allows.

PurposeDo you want a secret garden-type retreat or an outdoor kitchen? A pool or a swing?Do you want it to be informal or formal?

LocationChoose a location based on the followingcriteria:Accessibility – How will you get to the room?Will it be connected to the house? If you wantan informal lounge, a meandering, curvingpathway is best. If you want something moreformal, choose a straight path.Elements: sun/shade/wind exposure – If you want an outdoor kitchen with pots ofherbs and vegetables, you’ll need a lot of sun.Privacy and noise control – If you want aserene retreat, placing the garden by a roador street isn’t the best plan. If you want acommunity garden where neighbors arewelcome, something closer to the roadwould be best.Mature growth of plants – Don’t plant amaple tree under a power line unless you want the middle cut out by the powercompany.

StyleChoose the style of your outdoor roombased on the following criteria:Existing architectural details – If your houseis a cottage, a sleek modern room andgarden won’t match. Keep styles similar innature.Visually link indoor/outdoor locations –Repeat a pattern used inside. Duplicate acolor, or style of furniture outdoors. Usesimilar accents.Colors – Warm colors like red make a spacefeel smaller. Cool colors like blue andlavender make a space feel larger.

DIY TIP: Bright colors transform an ordinarypicnic table for a trendsetting family. Photo courtesy of Rebecca VanPelt

STEPHANIE HARDWICK STOKESis an officer of the executiveboard of the Dayton Society of Interior Designers. Her work has been featured in theDayton Daily News, theCincinnati Enquirer and in

various Designer Show houses. She resides inClinton County, and works throughout southwestOhio. She may be contacted at Hardwick Designs(937) 383-4832 or [email protected].

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Before the MealCouple's years spent farming yield harvest of gratitude

Many of the couple's days werespent down at “the bottom,” aunique sobriquet which inferred -should you inquire as to theirwhereabouts - that they were not attheir home, but were a couple milesdown the road.The bottom is actually a valley

among the West Virginia trees andhillsides along Big Tyler Road inCross Lanes, a shallow, gurglingcreek separates the hills from thevalley. It was another piece ofproperty that Russell and MaryThaxton, my maternalgrandparents, owned and farmed.In their younger days, money was

tight. Most people in those partslived in the country, and grocerystores were few and far between.Growing crops meant eating. Thebottom was where they farmed,where survival resided.With time and more prosperity

befitting a couple whose children

and careers had grown, in additionto the yields from their crop makingwonderful Sunday suppers andweekday leftovers for our family,they were either shared withneighbors or sold to the localmarkets.“Nothing like those Tyler

Mountain green beans,” Grandpawould declare at nearly every meal.He wasn't forgetful. He was

grateful.We grandkids would nod,

thoughtfully agreeing how deliciousthey were, mustering a “Mmm,hmm” in response. Someday we'dcatch his other meaning.His enthusiasm about “Tyler

Mountain-made” produce had all ofus believe we were eating the beststuff on earth, that we were givensomething special that belonged tono one else.We were.I later would find out that these

by Lora Abernathy

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food species were not actually namedTyler Mountain green beans or TylerMountain tomatoes or Tyler Mountaincorn; just another one of Grandpa'snicknames for life.Year after year, they worked in the

garden to prepare everything beforethe meal, raising turnips, kale, greenonions, carrots, radishes, cabbage,lettuce, peas, hot peppers, potatoes,corn and tomatoes … for starters.If I, my brother, Kevin, and cousins,

Wade and Elana, weren't busychasing the family dog, Mac, aroundthe bottom, or trying to catchminnows from the creek, sometimeswe could be coaxed into helpingGrandpa dig up potatoes or helpingGrandma string and snap the greenbeans.Sometimes even staying out of the

way was helpful, Mom would tell us onoccasion.Grandma and Grandpa, now in their

80s, are still working down at thebottom, just producing much lesscrop than years now gone by.Grandma's Tyler Mountain

tomatoes will soon be ready to pluckfrom the vine this year, (they're reallynamed Pink Panther), and she'll startcanning the Tyler Mountain greenbeans (Half Runners).

I didn't grow any of her tomatoesthis year like I've done in years past,but I'll make a special trip to theMountain State to take a few off herhands.When I arrive, Grandma will

already have my name and the type ofgreen beans written on the Mason jarlids; they'll be dated, too. She'll have abasket or box ready for me and willgo through each tomato, picking outthe best, even delivering a brief storyon some of them.“I didn't think this one would make

it,” she'll say, examining it in her palmlike she would if it was still on its vine.“Now, this one did really well thisyear,” she’ll comment. “Oh, you don'twant that one,” she’ll caution.Before I leave, the three of us will

have lunch in the kitchen; perhaps justa ham sandwich topped with one ofthe tomatoes from the garden, andsome of the garden's corn and greenbeans on the side.“Nothing like those Tyler Mountain

green beans,” I'll say.

LORA ABERNATHYis the online editor for thesouthwest division of Ohio

Community Media.

Pictures by Mary Thaxton

Russell and Mary Thaxton

Year after year, theyworked in the gardento prepare everythingbefore the meal,raising turnips, kale,green onions, carrots,radishes, cabbage,lettuce, peas, hotpeppers, potatoes,corn and tomatoes …for starters.

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Adams County

Wednesdays through OctoberAdams County Farmers Market. Brandnew this year the Adams CountyFarmer's Market is open from 12 noon - 6 p.m. every Wednesday from mid-Junethrough October. Products will varybased on season and vendors. 2621Burnt Cabin Rd. - Next to Keim FamilyMarket - Seaman, OH. 937-205-2323.

July 27th - 28th Indian Artifact Show at the Riverbarn inManchester. Showtime is Friday Noon-10pm. and Saturday 8 a.m - 3 p.m. ContactSteve Lewis at 937-549-4093 or MikeEvans at 937-549-1877.

July 28thAdams County Genealogy SocietyReunion from noon to 4 p.m. at theHeritage Center in West Union. For moreinformation contact the Adams CountyGenealogy Society at 937-544-8522,Thursdays and Saturdays.

July 28thRed Barn Convention Center ConcertEvent. Southern Gospel Music at the Red Barn Convention Center in

Winchester. Dinner starts at 5 p.m. showstarts at 7 p.m. Contact Robert Cantrell Jr.at (937)902-9455 or 1-800-823-9197 ext.121 RV & Full Hook up

July 29th 2-4 p.m. Page One-Room School HouseEvent at the corner of Page School Roadoff Vaughn Ridge Road, West Union, Ohio45693. Contact Mary Fulton at (937) 587-2043

August 3rd - 4thKinfolk Landing Days at Manchester.Celebrate the founding of one of Ohio'soldest villages. Contact Jane Wilson at937-549-4074

August 12th - 13th Perseid Meteor Shower Viewing from 10p.m. – 2 a.m. Everyone will gather onproperty adjacent to Serpent Mound towatch the sky for meteors. We hope totake a count of how many meteors wesee and what direction they are moving.Plus, there will be a guided tour thru thesky. There is no cost, but you mustregister. For information (937) 587-3953or www.serpentmound.org

August 18th 4th Annual Cowboy Copas MemorialConcert at the Red Barn ConventionCenter in Winchester. Concert starts at 6p.m. Contact Lynne Newman at (937)587-3358, 2223 Russellville Road - At theRed Barn Convention Center Winchester,Ohio 45697

August 18th 16th Annual Marine Corps League 5-KRace and Walk 8:30 a.m. Contact DannyBlanton at (937) 217-3516- AlexanderSalamon Airport Winchester, OH 45697

August 26th2-4 p.m. Page One-Room School HouseEvent at the corner of Page SchoolRoad off Vaughn Ridge Road, WestUnion, Ohio 45693. Contact MaryFulton at (937) 587-2043

August 30th - September 1stFall Harvest Celebration at Carriage LaneAntiques at 180 Werline Lane, West Union.Contact Anit Vogler at (937) 549-4530

August 31st - September 2nd Winchester Caramel Festival. The Winchester Caramel Festival willhave live music, Civil War era ghost walk,community wide yard sales, talent showsand parade. Fun for the whole family. Formore information contact the WinchesterCaramel Festival at (937) 695-0950

September 1st 15th Annual Amish School BenefitCookout at Miller Bakery & Furniture onWheat Ridge Road. Contact Miller's at937-544-8524.

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September 6thAdams County Junior Fair Beef Barbecuefrom 5 - 7:30 p.m. at the Ohio ValleyCareer & Tech Center. For informationcontact Corbett Phipps at 937-544-2088.September 7th - 9thBentonville Harvest Festival. Fridayevening, Sat. & Sun. at Bentonville. ContactSue Naylor at 937-549-3360

September 8th Walk to End Alzheimer’s Saturday atAdams Lake State Park 14633 SR 41, WestUnion. Registration at 9 a.m., walk beginsat 10. Contact Diana Bosse at 513-721-4284 for information. Register online atwww.alz.org/cincinnati

September 8th Archaeology & Geology Day at SerpentMound from 10 a.m. – 5 p.m. Membersfrom different chapters of theArchaeological Society of Ohio willdisplay their artifacts and be available toanswer questions from the public. Plus,learn about Adams County's uniquegeological feature “The Serpent MoundCrypto Explosion Area.” Contact (937)587-3953. For more information onSerpent Mound visitarcofappalachia.org/visit/serpent-mound.html, www.serpentmound.org oremail: [email protected]

September 13th - 16th 44th Annual Peebles Old Timers Days. Forinformation contact Marie Palmer at (937)587-3749 www.oldtimersdaysfestival.comE-mail: [email protected]

September 15thRed Barn Convention Center ConcertEvent. Jubilee Show at the Red BarnConvention Center in Winchester. Dinnerstarts at 5 p.m., show starts at 7 p.m.Contact Robert Cantrell Jr. at 937-902-9455 or 1-800-823-9197 ext. 121. RV &Full Hook up.

September 19th - 22nd Seaman Fall Festival. The Seaman FallFestival is one of Ohio's oldest communityfestivals dating back to 1913. For moreinformation contact Doris Bailey at (937)386-2083

September 28th Wheat Ridge Amish School BenefitAuction & Supper. Supper starts at 4 p.m.& auction at 5 p.m. at Ridge Way Lumberon Wheat Ridge. Contact (937) 544-7566.

September 29thBratton Township Food & Festivities From5 to 7 p.m. at the Bratton Township Hall onLouden Road. Contact Mary Fulton at(937) 587-2043

September 29thAdams County Half Marathon – Run the Amish Country – 8 a.m. Race will begin and end at Miller’s Bakery &Furniture. The course takes you throughthe rolling hills of the beautiful Amishcommunity country farms of Wheat Ridge and Unity Road in Adams County,Ohio. Amish children will be handing outwater in front of their 4 schools along thecourse. All participants will receive a T-shirt and awesome goody bag. AllParticipants completing the course will receive a unique Amish finishermedal. 960 Wheat Ridge Rd. - At Miller's Bakery and Furniture- West Union. For more information call 606-831-3260 or [email protected]. Register to run atwww.tristateracer.com/RaceDirector/race.php?RaceID=562

September 30th 2-4 p.m. Page One-Room School HouseEvent at the corner of Page School Road off Vaughn Ridge Road, West Union,Ohio 45693. Contact Mary Fulton at (937) 587-2043

Brown CountyRIPLEY BICENTENNIAL, August 2 -August 5, Village of Ripley BicentennialCelebration: Activities include the MissRipley Bicentennial Pageant Thursday andspecial music on Friday evening. Saturdayfeatures a run/walk, quilt show, pet show,baby show, car show and parade. OnSunday there will be a cannon dedication.For more information go to ripleyohio.netor call (937) 392-4871 for information.

ANTIQUE MACHINERY SHOW, August 9- August 12, Ohio Valley AntiqueMachinery Show: At the OVAMShowgrounds just west of Georgetownon SR 125. Hundreds of antique tractorsand farm equipment. Parades are helddaily. Daily admission is $5 per day forages 13 and up, age 12 and under freewith paying adult. Admission for Seniorcitizens on Thursday is $3. Shuttles rundaily on the grounds at no charge. Call(513) 734-6272 for more information oremail [email protected].

OHIO TOBACCO FESTIVAL, August 23 -August 26, The Ohio Tobacco Festival isheld the fourth weekend in August eachyear in the historic village of Ripley. Thefour-day event features a parade, anantique car show, outdoor flea market andcraft show, and commercial exhibits, plus alarge number of delicious food booths. Formore information, contact Ohio Festival,Inc., P.O. Box 91, Ripley, Ohio 45167; phone:(937) 392-1590 or (937) 373-3651.

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BROWN COUNTY FAIR, September 24 -September 29, 161st Brown County Fair -Georgetown, Ohio. Parade kicks off Mondayevening with a parade through Georgetown.Aaron Tippin performs Tuesday at thegrandstand. Demolition derby Monday andTuesday night. Truck and tractor pulls willbe Wednesday through Saturday.

APPALACHIAN MOUNTAIN ARTISANSFESTIVAL, October 12 - October 14, TheAppalachian Mountain Artisians Festival is afamily-oriented educational outdoor festivalfor all ages. More than 100 artisan booths ofcrafts, jewelry, antiques, soaps, everlastings,plants, furniture, quilts and more. Friday isChildren's Day and Festival Preview.Saturday at 10:30 Sunflower Barn SquareDedication and Charity Auction at noon.Grassy Run Historical Arts Committee andAdams/Brown Recycling will teach andeducate with hands on demonstrations.Music by Steve Free, Rabbit Hash Band, TheLiberty Band and West Union Steel Band.Antique Tractor Show, cut your ownpumpkin and sunflower seed head, cornmazes, and "Hay" swimming pool. Classesthat will teach the art of flower arranging,how to make a gathering basket, how tomake a soup wreath and more. Jack &Marilyn Vance's delicious turkey legs andBBQ and homemade fudge by Ceil Bee. Allparking donations and auction proceeds goto benefit Alzheimer and ParkinsonAssociations. For class schedules, vending,parking volunteers or more call 937-695-5545. Located at 9764 Tri-County Rd. nearWinchester in Brown County, Ohio. For moreon the internet go toappalachianmountainartisansfest.com.

Clinton County

ART POTTERY FESTIVAL, Aug. 17 and18, Wilmington Art and Pottery Festival -Noon to 9 p.m. on Aug. 17, 9 a.m. to 6p.m. on Aug. 18: Held at the RobertsCentre (123 Gano Road, north ofWilmington), the show features highquality art and pottery including hand-thrown pottery, glassware, weaving,sculpture, jewelry, wall art and more willbe highlighted. This juried showdelivers quality art items fromfunctional to ornamental. Expectdemonstrations, food and a great timefor all. Cost is $4 per adult; children 12years old and under are free.

CLINTON COUNTY CORN FESTIVAL,September 7, 8 and 9, Held at the ClintonCounty Fairgrounds (958 W. Main St.,Wilmington), come celebrate agricultureas Clinton County honors one of the area’sbiggest industries with a three-dayextravaganza the weekend after LaborDay in September. This festival featuresantique farm machinery, all types of foodmade from corn, crafts and the CornOlympics. Also, shop for crafts andantiques galore. This is an event not tomiss in Clinton County. Call (937) 383-KORN for more information.

TOUGH ENOUGH TO WEAR PINK,September 21- 23The open horse show, held at RobertsArena (4095 State Route 730, Wilmington)is in its sixth year and will donate 100

percent of the proceeds to the StefanieSpielman Fund for Patient Assistance atthe James Cancer Center at Ohio State.There will be more than $8,000 in prizemoney for participants. Call 740-572-7785for more information.

FALL FUN FEST DEMO DERBY, Sept. 22,Fall Fun Fest Demo Derby: Come out tosee one of the largest demolition derbyevents and payouts in the region with lotsof action in many different classes,including the County Fair Championshipheat, 12 Team Derby heat, Full Size Truckheat, Small Car heat, Rookie heat and aRiding Lawn Mowers heat. Check out theevent at the Clinton County Fairgrounds,958 W. Main St., Wilmington. The event willbe held from 6 to 11:30 p.m. Admission is$10. Call 937-382-4443 for moreinformation.

WILMINGTON OKTOBERFEST,September 28 & 29Held at St. Columbkille Catholic Church(corner of Mulberry and Main streets,Wilmington), Oktoberfest is a celebrationthat blends a time-honored Germanfestival with the vitality and charm ofsmall-town America. Oktoberfest featurestraditional German polka, as well asvarious other styles of music. Comehungry and sample a variety of authenticGerman or traditional festival foods. Youcan also test your skills at one of manygames of chance, Monte Carlotournaments or children's games.Wilmington Oktoberfest is presented bythe Knights of Columbus, Council 3369. Allproceeds go to a local charity. Call 1-877-4-A-VISIT for information.

PUMPKIN AND GOURD FESTIVAL, Oct. 6and 7, Pumpkin and Gourd Festival:Located on Bonnybrook Farms (3779 StateRoute 132, Clarksville), activities include apumpkin hunt, pumpkin painting andguess the weight of the ginormous

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pumpkin. Enjoy a homemade lunch ofhickory smoked pulled pork, pulledchicken and pizza, as well as appledumplings and your choice of pumpkin orcaramel apple pies. Look through thecountry store to find the perfect Jack 'oLantern, as well as jams, honey and muchmore. Admission is free, but there is a feefor certain activities. The festival takesplace from noon to 5:30 p.m. For moreinformation, call 937-289-2500.

PUMPKIN CHUCKIN’ FESTIVAL, Oct. 29and 30, Pumpkin Chuckin' Festival:Located on Bonnybrook Farms (3779 StateRoute 132, Clarksville), activities include apumpkin hunt, pumpkin painting andguess the weight of the ginormouspumpkin. Enjoy a homemade lunch ofhickory smoked pulled pork, pulledchicken and pizza, as well as appledumplings and your choice of pumpkin orcaramel apple pies. Look through thecountry store to find the perfect Jack 'oLantern, as well as jams, honey and muchmore. Admission is free, but there is a feefor certain activities. The festival takesplace from noon to 5:30 p.m. For moreinformation, call 937-289-2500.

SOUTHERN OHIO INDOOR MUSICFESTIVAL, Nov. 9 and 10, Southern OhioIndoor Music Festival: Bluegrass andacoustic music have outsold andoutgrown all other American musicforms in the past decade, and Ohio hasalways been home to many greatoutdoor music events. However, held atthe Roberts Centre (123 Gano Road,north of Wilmington), this event, whichtakes place twice a year, is the area’sonly indoor bluegrass festival. Pastperformers have included FemaleVocalist of the Year Rhonda Vincent,Bluegrass Vocal Group of the Year DoyleLawson and Quicksilver, as well as IIIrdTyme Out, JD Crowe and the New South,Jim Hurst and Missy Raines, the LarryStephenson Band, gospel singer andsongwriter Paul Williams and manymore nationally known musicians andbands. Interviews, storytelling andworkshops will also be part of the on-

stage excitement. Comfortable seating,a food court and free parking provided.The event will be held from 10 a.m. to11 p.m. on both days. For information,call 937-372-3531, ext. 104.

Fayette CountyHOMETOWN FEST FOR HABITAT:Saturday September 29. Grace UnitedMethodist Church, Washington CH. “Aparty with a purpose,” with music, food,fellowship. Benefits Fayette CountyHabitat for Humanity affiliate. (740) 335-0761 for tickets.

TUG-A-TRUCK EVENT: SaturdayOctober 6, 2012. Event in the FayetteCounty Fairgrounds Grandstands.Admission fee. Call Fayette CountyAgricultural Society at (740)335-5856.

THRILL IN THE VILLE HALLOWEENFESTIVAL: Saturday October 27. Held inJeffersonville. Haunted school building,kids costume contest, night parade, andmany activities thru the day. ChrisHumphries (740) 426-9227.

UNITED WAY HALLOWEEN BOO BALL:Saturday October 27. Location TBA,Washington CH. Sponsored by UnitedWay of Fayette County. (740) 335-8932 fortickets.

FAYETTE COUNTY HOSPICE HEARTSFOR THE HOLIDAY: Saturday November10. Craft show at Fayette CountyFairgrounds. Sponsored by Hospice ofFayette County. Call 740-335-0149 fordetails.

SHOW OF THE SEASON: SaturdayNovember 17, 9 a.m. to 4 p.m. FayetteCounty Fairgrounds, Washington CH.Annual juried craft show featuring one ofthe largest gatherings of crafters inSouthwest Ohio. $1 Admission.Sponsored by the Miami TraceElementary PTO. Christy Bryant. (740)335-1791.

CHRISTMAS PARADE: SaturdayDecember 1, 2012. Annual paradefeaturing bands and lighted entries fromlocal and area organizations. Held indowntown Washington Court House inconjunction with the Court HouseChristmas event. $ Entry Fee. Sponsoredby the Fayette County Chamber ofCommerce. (740) 335-0761.

Highland CountyAUGUST 3 Hillsboro Uptown BusinessAssociation, First Friday Car Show, 5-7 p.m.

AUGUST 4 Campers Yard Sale, RockyFork.

AUGUST 5 SATH Car and Bike Show,Rocky Fork.

AUGUST 11 Huckleberry Finn Fest, PaintCreek.

SEPTEMBER 1-2 Labor Day WeekendEvents, Rocky Fork.

SEPTEMBER 1-2 Labor Day WeekendEvents, Pike Lake.

SEPTEMBER 1 Pancake Breakfast, PaintCreek.

SEPTEMBER 1-8 Highland County Fair,fairgrounds, St. Rt. 73 N., Hillsboro, Ohio,agricultural displays, crafts, livestockshows and sales, floral displays, rides,food, midway, admission fee, free parking.Call (937) 393-9975 for more information.

SEPTEMBER 7 Hillsboro Uptown BusinessAssociation, First Friday Car Show, 5-7p.m.

SEPTEMBER 15Chili Cook-Off, Rocky Fork.

SEPTEMBER 15-16 Outdoor AdventureWeekend, Pike Lake.

SEPTEMBER 15 Disc Golf Tournament,Pike Lake.

SEPTEMBER 21, 22, 23 Draft Horse Showand Field Days, Highland CountyFairgrounds, St. Rt. 73, Hillsboro. See thesemagnificent animals doing the work theywere bred to do in the show ring and inthe field, camping available. For moreinformation call (937) 393-3525.

By STEVE BOEHME

Does your lawn haveunsightly brown patches allwinter? Are your flowerbeds being taken over by acreeping grass that youcan’t seem to get rid of?Lately we’ve seen many

landscapes whereBermudagrass has takenover lawns and then invadedthe flower and shrub beds.The grass creeps along theground, rooting wherever ittouches the soil or mulch,forming a dense mat. It hasa deep root system that cangrow more than four feetdeep. We’ve seen it comeup right through asphaltpaving.Needless to say, a weed

this aggressive can ruinyour landscaping in shortorder when it moves fromthe lawn into gardens andtree wells. Few herbicidesare effective against it.Before mechanized farmmachinery, Bermudagrasswas the weed dreaded mostby farmers. Considered aninvasive species in 48 states,it crowds out most othergrasses and smothersgardens. This invasivenature leads somegardeners to give it thename of "devil grass."Controlling it is a real

challenge. Here are some

quotes we found in onlineforums about controllingBermudagrass:“Get rid of Bermuda...that

is SO funny!”“About 12 inches of

concrete will stop most (butnot all) Bermudagrass(some will still grow in thecracks).”“People tell me the only

way you can get rid of it is tomove.”So why would all these

people be obsessed withgetting rid ofBermudagrass? We foundmany websites onlinepromoting and selling it,both as lawn grass andpasture forage for livestock.It is more popular in theSunbelt states where it staysgreen all year, but manyhomeowners in Ohio haveBermudagrass lawns. Youcan spot it at a distance inthe fall after the first frostbecause it turns an uglybrown in an otherwise stillgreen lawn. Bermudagrasshates cold weather andsurvives Ohio winters byextending its roots belowthe frost line. Last winter’smild weather didn’t set itback very much.If you try to control

Bermudagrass by tilling orcultivating, the weed willspread because cultivationchops the stems into

segments and eachsegment becomes a newplant. Stripping the top fewinches of sod off doesn’twork at all. Spraying withnon-selective weed killerslike Remuda or Roundupwill kill the rest of your lawn,but will not killBermudagrass seeds in thesoil. You’ll have to re-treatthe area for years to kill newBermudagrass seedlings.The only practical solution

we’ve found is a selectiveBermudagrass killer forlawns, based onfenoxaprop-p-ethyl. Thischemical is available in aready-to-use, hose-endsprayer; it’s a concentratethat mixes with water as youspray. We carry it in ourgarden center.In order for

Bermudagrass control towork, it must be appliedduring summer. It’s mosteffective if done in July witha follow-up in August. It’seasy to use and kills not onlyBermudagrass butcrabgrass, foxtail, sandburand some other grassyweeds. It will not kill lawngrasses, and, with a fewexceptions, won’t harmother types of plants in yourlandscape. It takes about anhour after spraying tobecome rainproof.If you want to stop a

Bermudagrass invasion, youneed to get started with aspray program right away.Once the weather starts tocool, the grass will godormant and spraying won’tbe effective. Because therewill still be Bermudagrassseed in your soil and beds,you’ll have to be vigilantnext year or it will get re-established.You’ll want to re-seed your

lawn with good grass seed;fall is the best time to do this.We recommend turf-typetall fescue blends for mostlawns. This can be applied aday or two after sprayingBermudagrass killer andwon’t be affected. Killinginvasive weeds is the firststep, but in order to have aweed-free lawn you have tofocus on growing vigorouslawn grass.For a complete program

to establish healthy turf, see“Lawn Restoration 101 onthe “Weekly Blog” page ofour website.

Steve Boehme is the owner of GoodSeed Farm CountryGarden Center & Nursery,located on Old State Route 32three miles west of Peebles.You can read previous columnson the “Weekly Blog” page atwww.goodseedfarm.com orcall (937) 587-7021 forgardening assistance.

Look familiar? Invasive Bermudagrass can take over yourgardens.

You can spot Bermudagrass in winter because it turns an uglybrown in an otherwise still green lawn.

Brace Yourself for a Bermudagrass InvasionS

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And one more thought ...

Dawn (Haiku)Sun rises to kissSky. She blushes intenselyClouds weep. Earth is born ~ Tamika Stubblefield

An early morning photo taken by Jon Branstrator on his farm outside of Wilmington.

1182W.Main St.,Wilmington(937) 382-3858

www.billmarineford.com

FORD - LINCOLN - CHRYSLER - JEEP - DODGE

ServingThe Community Since 1960

New & Used Cars &Trucks

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Banking and financial services provided by NCB, FSB, a wholly-owned subsidiary of National Consumer Cooperative Bank. Member FDIC.

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FIONA PENDELLTEL (937) 840-2233TOLL (800) 322-1251 x2233EMAIL [email protected] www.ncb.coop/fpendellNMLS #507537

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