tag:blogger.com,1999:blog-60382355337325972442024-03-18T23:13:51.342-05:00City Girl, Country LifeMonica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-6038235533732597244.post-23947495210651328442015-09-30T16:33:00.000-05:002015-09-30T16:33:00.545-05:00Canning Cookbook- Caramel Apple Pie Filling<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">It's officially apple season in Iowa. All over the state families pack up the kids and head to the many apple orchards that are sprinkled around the countryside. Breezy cool fall days are the perfect time to grab a pole picker and head out to the orchard to pick your own apples, or stroll through the pumpkin patches that often accompany the apple trees. Grab some apple cider donuts or gourmet caramel apples and fudge, some hot spiced cider and celebrate fall!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sherry Chapin Block picked this bounty</td></tr>
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<span style="font-family: Verdana, sans-serif;">Not too far from where I live is Burr Oak Farms. Located near Winterset in Madison County, Iowa, Burr Oak is the kind of place I'd love to have all my own. They are a very young orchard, so while they do have 55 varieties of apples, as well as other fruit trees, they do have limited quantities at times. The apples they grow include a number of heirloom or antique varieties, including Grimes Golden, Newtown Pippen, Delicious, Arkansas Black, Empire, Early Harvest, Cameo, Gala and Honeycrisp. They also have yellow and white peaches such as Indian Cling, Alberta and Bell of Georgia, Bartlett and Keifer pears, plums, nectarines, apricots, sweet and sour cherries and blackberries.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Burr Oak Farms is open from June to mid-November.</span></div>
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<span style="font-family: Verdana, sans-serif;">Over the years my family has spent a lot of time at <a href="http://www.centergroveorchards.com/">Center Grove Orchard</a>. When we first started going there, it was little more than a very sparsely stocked store, a pumpkin patch and some apple trees. NOW it's a full-on family adventure spot with all kinds of animals, activities, a corn maze, hay rack rides, lots of great food options and of course, the orchard shop with apples, pies, freshly made treats like caramel apples, fudge and apple cider donuts. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">2015 is a great year for apples- the trees are loaded!</td></tr>
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<span style="font-family: Verdana, sans-serif;">We love to go for the apples, but the grand kiddos love the animals, the corn pool, the Three Little Pigs' houses, the jumping pillow, giant slide- there is so much to do now.</span></div>
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<span style="font-family: Verdana, sans-serif;">Of course the apples are still fantastic. There are all kinds of varieties, for fresh eating and cooking/baking. The orchard currently has Paula Red, Gala, McIntosh, Cortland, Honeygold, Empire, Golden Supreme, Jonathan, Golden Delicious, Red Delicious, Jonagold, Idared, Lysgolden, Mutsu, Chieftain, Honeycrisp, and Granny Smith. Don't forget the pumpkins and all kinds of cute gourds for fall decorating. </span></div>
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<span style="font-family: Verdana, sans-serif;">Center Grove Orchard is located near Cambridge, Iowa, in Story County. Just east of Interstate 35, it's easy to find and has lots of parking. They are open starting Labor Day weekend through Christmas.</span></div>
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<span style="font-family: Verdana, sans-serif;">North of The Little Lake House, in Greene County, is <a href="http://www.dealsorchard.com/">Deal's Orchard</a>, near Jefferson. Like many other apple orchards, they have loads of family activities, a petting zoo, and a fantastic orchard shop with all kinds of delicious Iowa food products, apple items like pies, apple butter, and they even make their own cider and hard cider!</span></div>
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<span style="font-family: Verdana, sans-serif;">In the autumn I love visiting Deal's Orchard because they also have a fantastic selection of winter squash and pumpkins. As a home canner I love stocking up on winter squash such as butternut and Hubbard, and pie pumpkins. You just can't beat fresh squash for making amazing pies, and Deal's is always ready to give you a great price. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">I see a pie or six in my future.</td></tr>
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<span style="font-family: Verdana, sans-serif;">Sometimes I really like a little road trip. Doesn't have to be a long drive, no need for a hotel. Hop in the car, and head over a couple counties to check out </span><a href="http://www.3beefarms.com/" style="font-family: Verdana, sans-serif;">Three Bee Farms</a><span style="font-family: Verdana, sans-serif;">. Just off Highway 92 in Pottawattamie County, in Griswold, Three Bee Farms is not just an orchard it's a honey producing farm with honey bee educational programs and an observation hive.</span></div>
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<span style="font-family: Verdana, sans-serif;">The store at the farm features all kinds of honey and beeswax products and candles and all my farm store favorites- fresh produce, autumn produce like pumpkins, gourds and squash, apples, popcorn and more. Like many other orchard/farm destinations there is something for everyone in the family and offers group tours and activities.</span></div>
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<span style="font-family: Verdana, sans-serif;">In the Apple House Store you can choose from pre-picked apples including Lodi, Summer Treat, Zestar, Paula Red, Earliblaze, Lura Red, Gala, Early Jonathan, Jonafree, Jonathan, Ozark Gold, Jonadel, McIntosh, Jonagold, Macoun, Harelson, Grimes Golden, Red Delicious, Golden Delicious, Cheiftain, Secor, Edgewood, Arkansas Black and Idared, or you can head out into the orchard and pick your own. They also have raspberries, cherries and pears.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cindy Davis' pie filling.</td></tr>
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<span style="font-family: Verdana, sans-serif;">With this abundance of beautiful apples it can be hard to decide what to make with them. Apple pie is a given, and so is German Apple Cake- one of my family's favorite desserts. We are also big big fans of crunchy oaty apple crisp, topped with lightly sweetened whipped cream- so decadent and so appropriate for autumn. I mentioned apple pie and naturally, when looking for ways to can apples and preserve this taste of fall for the cold winter season, a lot of home canners look to pie filling. While I am not typically a pie filling fan, preferring instead to make pies with freshly sliced fruit, tossed with sugar and spices and piled in a flaky crust, having pie filling on hand makes super quick desserts. You can use it not only to make pies but as a topping for cheesecakes or ice cream, or a filling for crepes and other desserts. </span><br />
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<span style="font-family: Verdana, sans-serif;">When you really want to be decadent, you add a little booze, right? My version of pie filling contains a little hint of rum with the spices and brown sugar to give it a caramelly delicious flavor that's so much better than the stuff in a can. The extra kick of rum also turns your apple pie and apple crisp into something really special- after spreading the fruit filling in your pastry shell or baking pan sprinkle it with cubes of cold butter before topping with pastry or the crumb topping for a Butter Rum Apple Pie or Apple Crisp that will be a new favorite for your family too. You can substitute rum extract instead of the booze if you prefer.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pie filling made by Patty McDaniel Reyling</td></tr>
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<span style="font-family: Verdana, sans-serif;">One more note- this canning recipe uses a product called ClearJel or Permaflo. You can find this modified starch at Amish markets or online at Amazon. DO NOT substitute cornstarch or other conventional thickener in a canning recipe. If you can't find it, you can also can the filling unthickened and use cornstarch to thicken immediately before using it.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><i>Apple Pie Filling with Rum</i></b></span><br />
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<span style="font-family: Verdana, sans-serif;">25 cups peeled, cored and sliced apples </span></i><br />
<span style="font-family: Verdana, sans-serif;"><i>10 cups apple juice</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>5 1/2 cups packed dark brown sugar</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>1 tablespoon ground cinnamon</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>2 teaspoons ground nutmeg</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon ground cloves</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>1 1/4 cups lemon juice</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>1 3/4 cups ClearJel</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>1/2 cup rum</i></span><br />
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<span style="font-family: Verdana, sans-serif;">Peel, core and slice the apples, adding to a large bowl of water with lemon juice added to prevent browning. When all apples are ready bring a large pot of water to boil. Add batches of apple slices and poach for about 1-2 minutes; remove with slotted spoon to large pan. Cover and keep warm.</span></i><br />
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<span style="font-family: Verdana, sans-serif;">In large stockpot whisk together the apple juice, sugar, spices, and ClearJel. Heat until thick, whisking often to prevent lumps. Whisk in the lemon juice and rum. Fold in the apple slices. </span></i><br />
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<tr><td class="tr-caption" style="text-align: center;">Always adjust your processing time for your altitude</td></tr>
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<i><span style="font-family: Verdana, sans-serif;">Ladle the hot filling into hot quart canning jars. Remove air bubbles, wipe rim and fix lids and rings. Process in a boiling water bath for 25 minutes. Allow jars to cool 12 to 24 hours before removing rings and checking seals.</span></i><br />
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<span style="font-family: Verdana, sans-serif;">A final note about apples- make sure you choose an apple variety that is suitable for baking, like Granny Smith or Braeburn. Most fresh eating apples will break apart during cooking and processing and don't work well in pies or pie fillings. </span><br />
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<span style="font-family: Verdana, sans-serif;">Now that you've got the pie filling tucked away on the shelf, you have some delicious homemade desserts on hand in minutes. Just pop the top off a jar of your own homemade, and boozy, apple pie filling and use your imagination.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">NOTE: This recipe has been adapted from a recipe shared on <a href="http://www.foodpreserving.com/">www.foodpreserving.com</a>. </span><span style="font-family: 'Trebuchet MS', sans-serif;">For more home canning information including complete canning directions and hints, visit the <a href="http://nchfp.uga.edu/">NCHFP website</a>.</span></div>
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Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-9120461123363658602015-09-22T16:16:00.000-05:002015-09-22T16:16:00.085-05:00Canning Cookbook- Sweet Pepper Relish<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">It's the time of year that I love- time to use up LOTS of stuff as our gardens all come to an end for the season. If you remember, I love going to a local you-pick farm and loading up on the beautiful vegetables they grow every year- cucumbers for pickles, tomatoes by the ton and sweet Gypsy peppers. I never had a Gypsy pepper until I tried them from the farm. They are a sweet pepper, not as big as a bell pepper, but very similar in flavor. Ripe peppers are usually yellow but if you can leave them on the plant long enough they turn into gorgeous orange and red tones. I love spending time in the fields (they really are farm fields filled with vegetables there) picking peppers and tomatoes in the sunshine. </span><br />
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<span style="font-family: Verdana, sans-serif;">Last year I lugged home a good forty to fifty pounds of gypsy peppers. I spent my evenings dicing and spreading the little pepper cubes on dehydrator trays and ended up with several quarts of dried diced peppers. Throughout the winter months, when a single bell pepper can cost as much as two dollars in the grocery store, I can just rehydrate a couple tablespoons of diced pepper and continue with my recipe. No worrying about keeping fresh peppers in the veggie drawer, no cleaning, no prep- just open a jar. They are so handy! </span><br />
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<span style="font-family: Verdana, sans-serif;">Another great way to preserve those beautiful garden peppers is to make relish. Sweet peppers or hot, the choice is yours. Relishes are easy to make, don't require a pressure canner, and make great gifts during the holiday season. Bell peppers, and gypsy peppers, are always available in a variety of colors and have such a delicious sweet flavor they make a great condiment for sandwiches, cold meat plates, and more.</span><br />
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<span style="font-family: Verdana, sans-serif;">This pepper relish recipe comes from the NCHFP website. If you aren't familiar with this website I encourage you to check it out. There is so much information housed there, from safety to basic recipes to salsas, sauces and soups plus complete and detailed instructions on how to safely can foods at home. In this recipe you will see the peppers broken down by color. You can use any combination of bell peppers or other sweet peppers as long as you do not exceed the total number of cups of peppers. Throw a hot pepper or two in there if you like a little heat. 5 cups of peppers is about 7 or 8 large bell peppers, or about 3 or 4 pounds before grinding (remove seeds and stems!!) If you use Gypsy peppers you will need......a lot more. These pictures come from the kitchen of Suzanne Ledford, a home food preserver from Canton, North Carolina, who has done a fantastic job. Her relish is made with yellow bell peppers and looks flawless and beautiful in those jars. Let's make some relish!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Suzanne's relish looks beautiful made with yellow bells.</td></tr>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><i>Sweet Pepper Relish</i></b></span><br />
<span style="font-family: Times, Times New Roman, serif;">adapted from the NCHFP</span><span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>5 cups ground green bell peppers</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>5 cups ground red bell peppers</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>1 1/2 cups ground onion (about 3 medium)</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>2 1/2 cups apple cider vinegar or white vinegar-5% acidity</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>2 cups sugar</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>4 teaspoons pickling salt</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>4 teaspoons mustard seed</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;"><i>Prepare a boiling water bath canner and pint or half pint jars. NO quarts !!!</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;"><i>Combine relish ingredients in a large stockpot. Bring the mixture to boil over high heat. Reduce heat and cook for 30 minutes, stirring often to prevent sticking and scorching.</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKRCq__7_gB48VV-kKCw1qfnKty1JQUbnrgzWGK7JTZ2FaT0_1rTz7h4snp0gg428JBP0buHxT54F_5F5E-bVdyqN71Zns5Qqaj62B-kLYKz-hbAdvKX49gqbYuuzlV_uYfIUR6yp9OE/s1600/suzanneledford.peprelish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKRCq__7_gB48VV-kKCw1qfnKty1JQUbnrgzWGK7JTZ2FaT0_1rTz7h4snp0gg428JBP0buHxT54F_5F5E-bVdyqN71Zns5Qqaj62B-kLYKz-hbAdvKX49gqbYuuzlV_uYfIUR6yp9OE/s320/suzanneledford.peprelish.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Suzanne has her jars ready and heated, relish simmering away,<br />and look at the time- that was P.M.!! </td></tr>
</tbody></table>
<i style="font-family: Verdana, sans-serif;">Ladle the hot relish into hot jars, leaving 1/2 inch headspace. Wipe rims, fix lids and rings, and place in boiling water bath canner. Process for 10 minutes. Allow the jars to cool undisturbed 12 to 24 hours before checking the seals and removing the rings</i><span style="font-family: Verdana, sans-serif;">.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJ6nvSaegUht7N21g3oH3nfSQ-wOP82IwbjMqRjyPuuGgOYb7W0d12x7LX23CZiFSaBFEKPSYEC92yQ745qIb46ISmDa90t1wNukw_VjzaPjuEdvkV8KDXbxFsBjTOKWPCtTwuZWs6Q8/s1600/BWBAltitudeChart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJ6nvSaegUht7N21g3oH3nfSQ-wOP82IwbjMqRjyPuuGgOYb7W0d12x7LX23CZiFSaBFEKPSYEC92yQ745qIb46ISmDa90t1wNukw_VjzaPjuEdvkV8KDXbxFsBjTOKWPCtTwuZWs6Q8/s1600/BWBAltitudeChart.jpg" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">It's a little bit bittersweet to know that this year's garden will be my last garden at The Little Lake House. This year we had terrible luck with our plants so maybe it's just as well. My adventures as a small town resident are drawing to a close as I prepare and pack up and get ready to head back to the city after nearly five years as a small town girl. It had it's ups and downs for certain, but I'm glad I was able to have the experience.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-75026694748079510152015-09-18T23:10:00.001-05:002015-09-18T23:10:35.607-05:00Country Life: Greene County Iowa Part 1<div style="text-align: justify;">
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.79px;">Here is another installment from the west central Iowa tourism project blog I worked on a couple of years ago. In this post we are visiting Greene County, Iowa, on a cold and windy autumn day.</span></span></div>
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><br /></i>
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">Let's face it, some counties are just too big and have too many places we could spend all day visiting- we can't get it done !! Jefferson proved to be just that. After a quick stop at the Chamber of Commerce office, we were joined by Barb Watson as our official tour guide. </i><br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><br /></i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span>
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<a href="http://pinterest.com/pin/create/button/?url=http://www.westcentraliowabackroads.blogspot.com/2012/10/greene-county-part-one.html&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOpKZGGqBs5nal3Uqn-wbow0RBKM5HrBOEZnkqOUVDoVzUW6umvXzpaZ7C4KUmyvE0iI9QW4WwL8FZ0dPlVI0IstTbHF4OZaSk4p86nLzRc4fnQd2j_e9TQHgN5VjgH65mI5ipqMIqAjH/s320/jeff6.jpg&description=Greene%20County,%20Part%20One" style="color: #6699cc; display: block; outline: none; text-decoration: none;" target="_blank"><img class="pinimg" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Hh5irMNfKwgLsAodP8NltVRsF5IFAJfVs_l0Qh2ouhxYgqU-fPDfKgh5TKfz2dIFBEx5HDG9ahIwVezOaYq82QDjBpSH2nCL9mpwl3YDcIxeLCGlG9OjvTAlfKCj3vDP6TNsbLh1z80Y/s1600/pinterestx1_72.png" style="-webkit-box-shadow: none; background: transparent; border: 0px; box-shadow: none; margin: 0px; padding: 0px; position: relative;" title="Pin on Pinterest" /></a></div>
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><br /></i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><br /></i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">It truly is all about who you know. The Mahany Bell Tower is normally closed BUT..........Barb has the key so...... it's all about who you know !! </i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">The bell tower is located on the Jefferson town square and is a fourteen-story carillon. </span></i></span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aiU1lJFH9-u-S9mjDRnr9UFLtgouMrjgW1Mq-DVz3wcfw_KPIPanqj13NlNWGF8cq_3AP3PqSEeTztl9Mc1hZ1idQsII0e26ODHHw505mquDuG1QeO6NgA8VZx16uJWWlFqyV1PyorWE/s1600/jeff9.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aiU1lJFH9-u-S9mjDRnr9UFLtgouMrjgW1Mq-DVz3wcfw_KPIPanqj13NlNWGF8cq_3AP3PqSEeTztl9Mc1hZ1idQsII0e26ODHHw505mquDuG1QeO6NgA8VZx16uJWWlFqyV1PyorWE/s320/jeff9.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">Don't look down !!</td></tr>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">The structure is built of glass and ceramic cement. After taking a ride on a glass elevator to the 120-foot high observation deck, visitors can view the city and its surrounding countryside. </span></i></span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NNWEpv9tzkSiWkci23NtfieTeIS6dKBHAi9SYr7DZAudHevavjt-OhFKFWraDs8mBEZpZePhgXUOcs2096JB6tc4_NZBfWSPpm5_zk3VDKlUWeJ328y-EjCbFTYpzkm6RbNgZcqifPir/s1600/towerBETTER.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NNWEpv9tzkSiWkci23NtfieTeIS6dKBHAi9SYr7DZAudHevavjt-OhFKFWraDs8mBEZpZePhgXUOcs2096JB6tc4_NZBfWSPpm5_zk3VDKlUWeJ328y-EjCbFTYpzkm6RbNgZcqifPir/s320/towerBETTER.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">The windows on each side tell you what towns are in the background. The fourteen cast bells chime the time of day every 15 minutes; concerts are also offered daily at 11:00 a.m., 2:00 p.m., and 5:00 p.m.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77QzdXzxLULlAiOcm2W13Z0F2QfeqFZcv5uMRPrUmPQUMtrSBIvaEahkHTTxO_PLmOduISk6QWoOqyFs5WMISkY9UbVJRWkzGjyYByCAQbkWHKLQInZuwXf26_NXfsMpGnyScOgjqjPU4/s1600/towerplaq.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77QzdXzxLULlAiOcm2W13Z0F2QfeqFZcv5uMRPrUmPQUMtrSBIvaEahkHTTxO_PLmOduISk6QWoOqyFs5WMISkY9UbVJRWkzGjyYByCAQbkWHKLQInZuwXf26_NXfsMpGnyScOgjqjPU4/s320/towerplaq.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">After exploring the bell tower we made our way over to <a href="http://www.rvp1875.com/" style="color: #6699cc; text-decoration: none;">RVP~1875</a>. We could have spent all day here. Angie and Robby Pedersen have built a furniture/performance dynasty in their fantastic building. The front is a showroom highlighting most of the pieces built by hand by Robby.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzgT2rTOQlIQPBjdog5sYw2Rjpf1JZwsho8jSidYnBG-U-GCu7Q6DMiKjJQQjJgYWg5P2p1rpQjVt_QRQPuL5GA1DL6h8WHebjJtWYzoeUoLrvV4-8nKFJ1Mff28Jddrcr14I1regfW6B/s1600/rvp3.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzgT2rTOQlIQPBjdog5sYw2Rjpf1JZwsho8jSidYnBG-U-GCu7Q6DMiKjJQQjJgYWg5P2p1rpQjVt_QRQPuL5GA1DL6h8WHebjJtWYzoeUoLrvV4-8nKFJ1Mff28Jddrcr14I1regfW6B/s320/rvp3.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">Robby is known for his 1875 lifestyle, dressing in period clothing and using only tools and techniques that were used at that time. No power tools, no glue, only antique tools and construction techniques are used.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyE1z90HITuZdkkdUMoRewUnin1bkwDlf5hv8oSsZXJXzZIr7YB8gbFmwV1bwK6eWapt1j7QzxIrholPm0LKjJuOaect-T2r9Hkq4HgxxRtVXJYMMzvkAmLNvveVxZDGrT-GonVL11p8V/s1600/rvp2.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyE1z90HITuZdkkdUMoRewUnin1bkwDlf5hv8oSsZXJXzZIr7YB8gbFmwV1bwK6eWapt1j7QzxIrholPm0LKjJuOaect-T2r9Hkq4HgxxRtVXJYMMzvkAmLNvveVxZDGrT-GonVL11p8V/s320/rvp2.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">In addition to the furniture they build, they also house an artists' colony within the building. Artisans from all over the country, sculptors, tinsmiths, textile artists, and many more have booths in the colony.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7-8hDWw1EfsRvadcZuAXKrofjmZZTUZeJgMrTzG8T-1KPbbcYCmrjtWx-2bvEuCkATKgF6NgTFsjYp97Sd6jioOAtvaosLoHzkKgcsB5tswGOSZ3Xyw5nzvjRt4S8ZAaJdq5RbULN_cz/s1600/rvp5.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7-8hDWw1EfsRvadcZuAXKrofjmZZTUZeJgMrTzG8T-1KPbbcYCmrjtWx-2bvEuCkATKgF6NgTFsjYp97Sd6jioOAtvaosLoHzkKgcsB5tswGOSZ3Xyw5nzvjRt4S8ZAaJdq5RbULN_cz/s320/rvp5.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">Also in their building is a theater, in which the Pedersens and others perform plays, musicals, concerts, and so on. The theater stage is multi-level and the mezzanine floor above is also used in some performances. They plan to add balcony seating as well.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmT_t1-mXIX92TEOeqdwCcBYnNhYSZsmzGAo4fchHhCS8Zg93YfJf2WyUDi9Bbc5uUs-mzXXnxlwaAS5gf1mg5gAzvMFkfyMwhg5QgcaYJpMs_Ei91-V4OlzVl6ilWT7KASYawkCkaZI82/s1600/rvp4.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmT_t1-mXIX92TEOeqdwCcBYnNhYSZsmzGAo4fchHhCS8Zg93YfJf2WyUDi9Bbc5uUs-mzXXnxlwaAS5gf1mg5gAzvMFkfyMwhg5QgcaYJpMs_Ei91-V4OlzVl6ilWT7KASYawkCkaZI82/s320/rvp4.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">If you're lucky, and you probably will be, you might find Jackson wandering about the workshop. Jackson is the family's cat who loves spending time among the wood shavings doing all sorts of cat things.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsTZv6j-9p5xkAEbk6q7cZQzeeJci090CxcV_u-qQcUUOrY1cRehZbcP_CGwqQrbm6octBeXigbR89dfb7tmLiSRyXBgThk4wJe25ZBSZqe4KUKVGKePiVy6hc9amWXaXTZ-77nF2TOmy/s1600/jackson.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsTZv6j-9p5xkAEbk6q7cZQzeeJci090CxcV_u-qQcUUOrY1cRehZbcP_CGwqQrbm6octBeXigbR89dfb7tmLiSRyXBgThk4wJe25ZBSZqe4KUKVGKePiVy6hc9amWXaXTZ-77nF2TOmy/s1600/jackson.jpg" style="border: none; position: relative;" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">Even though it was hard to tear ourselves away, we knew we had other places to visit so we headed to the Deal Apple Orchard. </span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgia7ExQHPIekB4-xh8cV3S2cpUVHPuFEYhFVubnk77of6QhvvCj4iZmIqwLumDxjpSts7acab20TZ81-TL6Kaagr17Hj1jVp3MVnNqdtWde8KrLTEeYnNJUREUgGYrWkRJ6bHiYLOvndsm/s1600/jeff1.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgia7ExQHPIekB4-xh8cV3S2cpUVHPuFEYhFVubnk77of6QhvvCj4iZmIqwLumDxjpSts7acab20TZ81-TL6Kaagr17Hj1jVp3MVnNqdtWde8KrLTEeYnNJUREUgGYrWkRJ6bHiYLOvndsm/s320/jeff1.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">They are preparing for their upcoming fall festival and had huge piles of pumpkins and gourds everywhere. </span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNzh1WavDB5r2XO4-ZngpwrOEx12Fsf7aCJBWAK35JVY_fffb0kQpyTqDLDKryDdclJnERHdwQIcOcg5m3Qw0ObcjYRMf7ltu63RJGijy67BW-86DWShBpjx68HvHXdK1MY1i-7xmYKq_/s1600/jeff2.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNzh1WavDB5r2XO4-ZngpwrOEx12Fsf7aCJBWAK35JVY_fffb0kQpyTqDLDKryDdclJnERHdwQIcOcg5m3Qw0ObcjYRMf7ltu63RJGijy67BW-86DWShBpjx68HvHXdK1MY1i-7xmYKq_/s320/jeff2.jpg" style="border: none; position: relative;" width="320" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: inherit;">Scarecrows and metal yard sculptures are scattered about. </span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8BYuhf1Z6IscNVEkZa442Xt09lO4FBehQS2JHXZcoHMd_OcEvgUnI76sRd8WGmocSyutD0VPE_i70tYxGGH0UaxnZzVsA-j4AiUTS6mA0aZghyphenhyphensN7l_OpN1w9WBlkLSgWAim96Ff-w_N/s1600/deal2.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8BYuhf1Z6IscNVEkZa442Xt09lO4FBehQS2JHXZcoHMd_OcEvgUnI76sRd8WGmocSyutD0VPE_i70tYxGGH0UaxnZzVsA-j4AiUTS6mA0aZghyphenhyphensN7l_OpN1w9WBlkLSgWAim96Ff-w_N/s320/deal2.jpg" style="border: none; position: relative;" width="180" /></a></div>
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: inherit;"><br /></span></i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: inherit;"><br /></span></i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: inherit;">The orchard's shop offers a wide variety of decorating and gift ideas, several types of apples, pies, cider and much much more.</span></i><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87mN1gmg4XHk6CIpUHkZGNPp76RH_c83Sqoy9Xi_1NwdpcO5undJS4r3yv0IXcKHsYgPtQQXIAQQZ_4mHxE_8VYgR4k2fZN9RUtpaZSWyOIwU5RlgWiRAqvXuGmAaHKNdqwyOobU-jJEe/s1600/dealstore.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87mN1gmg4XHk6CIpUHkZGNPp76RH_c83Sqoy9Xi_1NwdpcO5undJS4r3yv0IXcKHsYgPtQQXIAQQZ_4mHxE_8VYgR4k2fZN9RUtpaZSWyOIwU5RlgWiRAqvXuGmAaHKNdqwyOobU-jJEe/s320/dealstore.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">The apples !!!! They have several varieties in the orchard, it's so hard to make a choice.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOHxb4GduX4LfeMVm_eovTKtx6n-fFcYHkvXrSPoAhtUjA0CUvUmi0ycM6MAfuUyMtJhSE7fKHLrxJWA_5MC-gQOoWs1yJqQpn30gAhg7IekseqBmtlwhfB0o4v5yt2wlOWg1niVoytTK/s1600/jeff5.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOHxb4GduX4LfeMVm_eovTKtx6n-fFcYHkvXrSPoAhtUjA0CUvUmi0ycM6MAfuUyMtJhSE7fKHLrxJWA_5MC-gQOoWs1yJqQpn30gAhg7IekseqBmtlwhfB0o4v5yt2wlOWg1niVoytTK/s320/jeff5.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">Outdoors there are loads of activities for the whole family, games, a jumping pillow, animals and an apple slingshot. Plus the pumpkin patch, and farm cats everywhere. What a great way to spend a fall afternoon !</span></i></span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsE8Nvg3taxbBjRm82NPRf3u6u4M_lW_auOPsAx7SczeodHYTataH4X7s0cHj7djnU_nkIAIGOmA9h0-x7CxNvGb6kOrKUZxK8hqmoWHObpBAAP6bSvLbU03r4pFgUg8VvLA0KQGmu9JOL/s1600/deal1.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsE8Nvg3taxbBjRm82NPRf3u6u4M_lW_auOPsAx7SczeodHYTataH4X7s0cHj7djnU_nkIAIGOmA9h0-x7CxNvGb6kOrKUZxK8hqmoWHObpBAAP6bSvLbU03r4pFgUg8VvLA0KQGmu9JOL/s320/deal1.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">We got to peek inside the pressing room, and on the day we visited<br />
they were pressing apples to brew up some hard cider</td></tr>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">We were unable to visit the vineyard today but we did head over to Country Blessings, a cute little store just off the highway to the north of Jefferson. Antiques and cute fall and holiday decor fills the shop.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzI9Bjf5eRaDmEqFOnsq7e4iHGW6CLYblIz0eRU1X59_FqLa3KBGuM1ynB2zbSOae1hXQBbw7zhmiQeWMmTyyd8ejp13crucslCDGSD2Uyl-Iow4ohqtHlQrWPtGW_OOor-rld_dHEH71/s1600/jeff4.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzI9Bjf5eRaDmEqFOnsq7e4iHGW6CLYblIz0eRU1X59_FqLa3KBGuM1ynB2zbSOae1hXQBbw7zhmiQeWMmTyyd8ejp13crucslCDGSD2Uyl-Iow4ohqtHlQrWPtGW_OOor-rld_dHEH71/s320/jeff4.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">We finished off our visit to Jefferson with a stop at Angie's Tea Garden.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm741DlNrMnIwHBoZHhxBmMtL5siEBcQzgmp_haCw5RJEFmmfxFofyFAz09FWD86M2lBgbUF9M_DL9WIRau8cJESLWM3O4gS5UebvXMjWr2i54o14z6gSWRmfBh6ZUsGFubpBfVen9Iyyw/s1600/jeff10.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm741DlNrMnIwHBoZHhxBmMtL5siEBcQzgmp_haCw5RJEFmmfxFofyFAz09FWD86M2lBgbUF9M_DL9WIRau8cJESLWM3O4gS5UebvXMjWr2i54o14z6gSWRmfBh6ZUsGFubpBfVen9Iyyw/s320/jeff10.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">This quaint little spot offers lunch and catering and other tempting treats. Today the cheesecake of the day was caramel apple and the cappuccino flavor was pumpkin spice. Sooooooo delicious !! You should never make a trip to Jefferson without stopping here.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX4e0i8WiynqKNof8LZ9cPCI3d-zsDA0VBhaxoNg4ZBUcnmaEECRGF9jvGvRgMDH3RYlg9tgkvEl5Q5-BKU3wUYcifILaf9QmPQ11A8o4WKRYK1dWVYXBmRrmBFw4zgaZWj0IG3to-7u_/s1600/jeff7.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX4e0i8WiynqKNof8LZ9cPCI3d-zsDA0VBhaxoNg4ZBUcnmaEECRGF9jvGvRgMDH3RYlg9tgkvEl5Q5-BKU3wUYcifILaf9QmPQ11A8o4WKRYK1dWVYXBmRrmBFw4zgaZWj0IG3to-7u_/s320/jeff7.jpg" style="border: none; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;"><br /></span></i></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="font-family: inherit;">There will definitely be a Greene County, Part Two, as we just didn't get to see all the sights we had planned, so stay tuned !! </span></i></span>Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-42178253566386222682015-09-15T23:12:00.001-05:002015-09-15T23:12:34.976-05:00Canning Cookbook- Getting A Head Start On Soup Season<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">The calendar still says summer but we all know it will be autumn and then, yay! winter shortly thereafter, and that means SOUP SEASON! Chili, lentil soup, hearty vegetable beef, and chicken noodle when you're under the weather, cooler weather definitely calls for a steamy warm bowl of soup.</span></div>
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<span style="font-family: Verdana, sans-serif;">Here in Iowa it is Corn Country. Sweet corn is plentiful at the end of summer and when you've had your fill of corn on the cob it's time to start looking for ways to use it. Soup fits the bill perfectly. Corn chowder is pretty popular and this version adds hearty potato, chunks of chicken and a hint of heat with peppers to amp up the flavor and fill your belly with homemade goodness. Chowders are creamy soups, but we don't can dairy products at home, so swirl in some heavy cream when you're heating this up and enjoy with a wedge of cornbread or a nice hunk of crusty bread.</span><br />
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<span style="font-family: Verdana, sans-serif;">To make <b><i>Iowa Corn and Chicken Chowder</i></b>, you will need-</span></div>
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<li><span style="font-family: Verdana, sans-serif;">8 cups corn</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 cups cubed cooked chicken</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 cups cubed potatoes (red skinned potatoes are best)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups diced green chilies *See Note</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large onion, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">12 slices bacon, diced and cooked</span></li>
<li><span style="font-family: Verdana, sans-serif;">chicken broth or stock, heated to boiling</span></li>
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<span style="font-family: Verdana, sans-serif; text-align: justify;">Using clean, hot pint jars, equally divide all the ingredients among the jars. Fill jars to 1 inch head space with heated chicken broth. Clean rim of jars completely, fix lids and rings, place in pressure canner. </span><br />
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<span style="font-family: Verdana, sans-serif;">Following your canner's directions, process for 75 minutes for pints, at the correct weight for your altitude.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtj1OqiVdV51BxgDKL-eaXTLDPhLeC67bTZELBcRoa_sSKKUFH4Vh1CZnztWEwTdlzBy8jh_bcWVjF48BGihBTO84uQ0Co3aLnAul4Kgpsq6lqJJf8omjn7RevSRlbZvPFYyoIYF3nZc/s1600/PressureChart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtj1OqiVdV51BxgDKL-eaXTLDPhLeC67bTZELBcRoa_sSKKUFH4Vh1CZnztWEwTdlzBy8jh_bcWVjF48BGihBTO84uQ0Co3aLnAul4Kgpsq6lqJJf8omjn7RevSRlbZvPFYyoIYF3nZc/s1600/PressureChart.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When you get ready to serve, add 1/4 to 1/2 cup heavy cream to each pint.</span></div>
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<span style="font-family: Verdana, sans-serif;">*Note- Now, let's talk about those chilies. This is where you make this soup as spicy or as mild as you like it. I will be using jalapenos or serranos for my soup because that's what's in my garden. I'll mix my hot peppers with mild bell peppers to equal 2 cups. You can also add a shake or so of dried cayenne pepper if you like, or a drop or two of hot sauce before canning or after reheating later.</span></div>
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<span style="font-family: Verdana, sans-serif;">This soup is a wonderful way to use up leftover roast chicken or turkey. You can use fresh corn cut off the cob or frozen whole kernel corn (thaw first!!) to make it easy. I prefer red skinned potatoes over russets because of their waxy texture- they don't fall apart as much as russets and work better in processing. Also, I prefer NOT to peel them, which some people consider a no no in canning, but I scrub them very very thoroughly- it adds the necessary heartiness to the soup. One final hint- wide mouth jars are great for canning soups because you don't have to struggle to get the food out. </span></div>
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<span style="font-family: Verdana, sans-serif;">I think a nice fat wedge of cornbread would be perfect with this soup, with a crispy tossed salad and a wedge of warm pie for dessert- we're talking total comfort food here. Try it!!</span><br />
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<span style="font-family: Verdana, sans-serif;">And speaking of soup, it's time to start thinking about vegetable soup, chili, chicken soup (add the noodles before serving) and all the other ones we love so much on a cold, blustery day. What are some of your favorites?</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">NOTE: This recipe has not been tested by the <a href="http://nchfp.uga.edu/">NCHFP</a>. If you are not comfortable canning untested recipes, please do not use this one. </span><span style="font-family: 'Trebuchet MS', sans-serif;">For home canning information, visit the <a href="http://nchfp.uga.edu/">NCHFP website</a>.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-24695768235810105572015-09-08T09:30:00.000-05:002015-09-08T09:30:00.260-05:00Short and Sweet- Making and Using Balsamic Reduction<span style="font-family: Verdana, sans-serif;">So simple. So easy. So luxe.</span><br />
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<span style="font-family: Verdana, sans-serif;">Get one bottle of balsamic vinegar. Don't spend huge amounts of money but don't buy the cheapest grocery store balsamic either. Pour entire bottle into heavy saucepan. Add about 1/4 cup honey. Bring to a boil and reduce to simmer. Allow the balsamic to reduce to the desired syrupyness (I made that word up but it totally describes what you're looking for). Stay a little on the thin side because it will thicken more as it cools. Store in the fridge.</span><br />
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<span style="font-family: Verdana, sans-serif;">What do you do with it? Everything! Drizzle over a dressed salad or an entree as a finishing touch. Use just a touch in pan sauce to brighten up the flavor. Drizzle the teeniest wee bit over fresh strawberries and serve with whipped cream or sour cream. Slice ripe juicy tomatoes and fresh mozzarella, drizzle with balsamic reduction and sprinkle with torn fresh basil leaves. Prosciutto-wrapped melon is so delicious drizzled with reduction. Drizzle over a juicy steak. Add to gravies and sauces.</span></div>
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Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-59976303509850357312015-09-04T19:46:00.002-05:002015-09-04T19:46:56.426-05:00Country Life: Iowa Summer in Guthrie County<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 18px; font-stretch: normal; font-weight: normal; margin: 0px; position: relative;">
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<i>Another installment from the tourism blog I wrote for the four county region I live in.</i><br />
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Summer in Iowa can be quite a HOT experience. Hot and humid to be exact. Why my friend Sarah and I decided to start our tourism visits during the hottest part of the year, usually to primitive/historical buildings and sites with no air conditioning we will never know, but we did....... and in spite of our suffering, you get to enjoy our day from the comfort of your home or office.</div>
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With so many interesting places to visit in Guthrie County it was hard to fit much into one day, especially when we started out with one of the biggest attractions early in the day. But anyway, we started off the morning with a drive through <a href="http://www.guthriecounty.org/gccb/index_files/nations_bridge.htm" style="color: #6699cc; text-decoration: none;">Nations Bridge Park</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkye0MwwJ28eRjQgdvy_cXK1HJ-qgmZb7xfCkh__u50ovcbUs_e7dzYMQZzsq77a7Y4LuBxUIay9PGrVUf8R73_4beDJoK_jhsLcuhXbbBrGalzvZJ-r1MkYu6bu8EHzMYNtzGHXQ8HAM/s1600/natbridge1.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkye0MwwJ28eRjQgdvy_cXK1HJ-qgmZb7xfCkh__u50ovcbUs_e7dzYMQZzsq77a7Y4LuBxUIay9PGrVUf8R73_4beDJoK_jhsLcuhXbbBrGalzvZJ-r1MkYu6bu8EHzMYNtzGHXQ8HAM/s1600/natbridge1.jpg" style="border: none; position: relative;" /></a></div>
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The park had several campers spending the weekend but we went through pretty early- there weren't too many people out and about just yet. But it is a very nice campground with fishing, hiking, a playground and lots of other activities to keep a family busy. They even have wifi in case you can't imagine your life unplugged.</div>
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After the campground we moved on to the city of Panora, and our first stop was the Raccoon River Valley Trailhead. <a href="http://raccoonrivervalleytrail.org/" style="color: #6699cc; text-decoration: none;">The Raccoon River Valley Trail</a> covers over 50 miles of bike and walking trail from Jefferson in Greene County to Clive in Dallas County. Lots of fun events take place along the trail during the year such as the Baccoon Run, a bacon-themed bike ride, and winter rides.</div>
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The trailhead in Panora is close to the halfway point. The day we visited, in spite of the heat, there were several riders on the trail, braver than us, that's for sure! I am a firm believer in air conditioner when it's 99 degrees outside.</div>
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After leaving the trail we stopped at the <a href="http://www.panora.org/museum/" style="color: #6699cc; text-decoration: none;">Historical Village</a> in Panora. It was as if we were transported back in time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBktr45NgFQT8LDxFKyVatcZ5CZjUgy5bmfThF54lXEwK-tIvGusLBkLn3gxox1A92Bks7ZOh5w2raF4QtD83jRJDAVQw1iqabZbrvILboS9jOGQIZAAdRZMH_uPZMuDxmyl6lmZia2Szb/s1600/hist1.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBktr45NgFQT8LDxFKyVatcZ5CZjUgy5bmfThF54lXEwK-tIvGusLBkLn3gxox1A92Bks7ZOh5w2raF4QtD83jRJDAVQw1iqabZbrvILboS9jOGQIZAAdRZMH_uPZMuDxmyl6lmZia2Szb/s1600/hist1.jpg" style="border: none; position: relative;" /></a></div>
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There is a main building where you check in and serves as a museum itself and can walk around and view amazing displays from preserved animals to old Fords to Civil War registries.</div>
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<tr><td class="tr-caption" style="font-size: 12px;">Just one of many stunning preserved animals on display</td></tr>
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<tr><td class="tr-caption" style="font-size: 12px;">This Civil War Registry listed Iowa soldiers serving.</td></tr>
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Antique "rooms" are set up throughout the building that are built around a theme- a canning kitchen, a ladies dressing room, a switchboard where a phone operator once worked, military tributes, an old dental office, and a courthouse display, just to name a few.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94Dv-5P_nhmX40eaYa2sOiIgTvnLlqZ-PFiVjakQJErSqMydz00shuRnyGLgtlRhBIp0vC19tlPQmKPwi3tKtxCTNZiTwd9XtmdcJE0a3WKIFZYmaWKjBQk13y8qhyLYhggsUS-5OGko1/s1600/hist9.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94Dv-5P_nhmX40eaYa2sOiIgTvnLlqZ-PFiVjakQJErSqMydz00shuRnyGLgtlRhBIp0vC19tlPQmKPwi3tKtxCTNZiTwd9XtmdcJE0a3WKIFZYmaWKjBQk13y8qhyLYhggsUS-5OGko1/s320/hist9.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">What a kitchen might have looked like 100 years ago</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_ngiry0Z6y2bwqi5OGEC8_Yuebz8yLDK8InBO3kw2kV_Y-4KJavEMA5Ylij_h9xFBDSelQZSC3pxCpBoe7wDeJ5tZ-3EyU_OZi1XWmBAsc0usOWBg6yifWNnls-Qz8dQtx_YLe-X_HuO/s1600/hist8.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_ngiry0Z6y2bwqi5OGEC8_Yuebz8yLDK8InBO3kw2kV_Y-4KJavEMA5Ylij_h9xFBDSelQZSC3pxCpBoe7wDeJ5tZ-3EyU_OZi1XWmBAsc0usOWBg6yifWNnls-Qz8dQtx_YLe-X_HuO/s320/hist8.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">Antique canning supplies</td></tr>
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<tr><td class="tr-caption" style="font-size: 12px;">Old court docket books line the walls of the courthouse display</td></tr>
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<tr><td class="tr-caption" style="font-size: 12px;">Primitive dentistry- scary!</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsASoNC77VBCDRy071L_oznN92e9JkG3C6MVnj1OkbDgO_yU8rI87S1M0xgBARZz_IqH2fjm0twDX_bu1mp4mf6MqcCZ_YxXnuY30ESO0ZwyG3zPlJCuIzd7XLJH6ocmtCDNlTk9lVOwH/s1600/hist11.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsASoNC77VBCDRy071L_oznN92e9JkG3C6MVnj1OkbDgO_yU8rI87S1M0xgBARZz_IqH2fjm0twDX_bu1mp4mf6MqcCZ_YxXnuY30ESO0ZwyG3zPlJCuIzd7XLJH6ocmtCDNlTk9lVOwH/s320/hist11.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">This was like a War Yearbook- very interesting</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzN7xDUIKjkgOwrJ9bicWA8YD3D2yOK3KGgQI7CaI2lh1WOCX_gU1fmBw-tyTd4fkzDI0fWFfppvYaUg9OIoZ4NGCp_W8zeAHWDJJdDBvpLy_ZpcAHQBNlhk7YOUB4YltFc9QYpaXzzZxZ/s1600/hist10.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzN7xDUIKjkgOwrJ9bicWA8YD3D2yOK3KGgQI7CaI2lh1WOCX_gU1fmBw-tyTd4fkzDI0fWFfppvYaUg9OIoZ4NGCp_W8zeAHWDJJdDBvpLy_ZpcAHQBNlhk7YOUB4YltFc9QYpaXzzZxZ/s320/hist10.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">Can't imagine how this poor operator managed, and what she<br />
would think of today's cellphone world</td></tr>
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Stones, broken pottery and gemstones native to and discovered in Iowa are also on display. Antique items of all kinds fill this main building. But it's the village that proves to be a real treat.</div>
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<tr><td class="tr-caption" style="font-size: 12px;">Gemstones native to Iowa</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZm3oxPPDi6g3wKH95ttnLyHA45xkLAcXeDnMmEWcrz9BzQJwEWiDK0tYnTHBPGH0t9H_JKMEqqelqtFwyuD_uAPMZVwea-78DD3tOa50jw6yiI-5TK7jPD6Y9snZ7jPLnrAUNexWYfsu/s1600/hist6.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZm3oxPPDi6g3wKH95ttnLyHA45xkLAcXeDnMmEWcrz9BzQJwEWiDK0tYnTHBPGH0t9H_JKMEqqelqtFwyuD_uAPMZVwea-78DD3tOa50jw6yiI-5TK7jPD6Y9snZ7jPLnrAUNexWYfsu/s320/hist6.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">Different rocks and pottery pieces</td></tr>
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<tr><td class="tr-caption" style="font-size: 12px;">Moths and butterflies native to Iowa are on display</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwz0N6jo0ASZ8vY4aXVlyXfHlZjIc6aChuLjO7zUNEw11KHrfNY19AbRkydIq9QA-Ajcrbh9fE7KnVC-Q-fU7GnS5oxtbz7gGPiQUlUC6RK2WOu0pN_d6KggWZEG_zfuhe6sbEbZuhFEV3/s1600/hist3.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwz0N6jo0ASZ8vY4aXVlyXfHlZjIc6aChuLjO7zUNEw11KHrfNY19AbRkydIq9QA-Ajcrbh9fE7KnVC-Q-fU7GnS5oxtbz7gGPiQUlUC6RK2WOu0pN_d6KggWZEG_zfuhe6sbEbZuhFEV3/s320/hist3.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">I thought he looked pretty cuddly!</td></tr>
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A large building houses a huge variety of antique farm implements, old vehicles, a coal mine display,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6GfIyzH11owqqfjeMCDo11VoV2SF4uaHnGUiCmU8ETZ7EUE2p-hcAPIbQlQC3Uja43RL874SykIJlZOfDHoqvzZD7c_EF_vBNiDOzBuAm1oE4D0gWpyB-C2Dtyr1lQxOsMaMNW7bf7za/s1600/Coal+Miner.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6GfIyzH11owqqfjeMCDo11VoV2SF4uaHnGUiCmU8ETZ7EUE2p-hcAPIbQlQC3Uja43RL874SykIJlZOfDHoqvzZD7c_EF_vBNiDOzBuAm1oE4D0gWpyB-C2Dtyr1lQxOsMaMNW7bf7za/s320/Coal+Miner.jpg" style="border: none; position: relative;" width="320" /></a></div>
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and a covered wagon as west-bound settlers would have traveled in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZWvReqcFhUQrHORmIHuSKY9jbb9RqLYMOqzJFVo6CjOs4Q2XIiQ0vZE3_3-7dBNl7REDCgTaf2idxUROh2EEWkaPDNnP9hMFPl5GJMsX_gq-pFdtU1DEd5yuY7HEHeLNf4_zPLf7YBaY/s1600/hist17.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZWvReqcFhUQrHORmIHuSKY9jbb9RqLYMOqzJFVo6CjOs4Q2XIiQ0vZE3_3-7dBNl7REDCgTaf2idxUROh2EEWkaPDNnP9hMFPl5GJMsX_gq-pFdtU1DEd5yuY7HEHeLNf4_zPLf7YBaY/s320/hist17.jpg" style="border: none; position: relative;" width="320" /></a></div>
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Next door is the Blacksmith Shop. One look around the perfectly recreated workshop made me glad I never chose that as a profession.</div>
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Next door is the village General Store. The store is filled with everything a family would have needed, some basic appliances, foodstuffs, gardening items, a post office counter and equipment for canning and preserving food. Baskets, cookware and all sorts of kitchen tools are also displayed.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_abnR6EULCS_2TDwejG3yDd1nVTLVaC-tiqXZSjuAJa4zHlVMT4QpKang8E5ptnLnXTwMOl2I1ny1_-52-eK_gsl6SF6GpKwo8p2tjjosKg5bs4ljqbKB5_CVrHJ5Sp8SIUfK55ZyLvoY/s1600/hist19.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_abnR6EULCS_2TDwejG3yDd1nVTLVaC-tiqXZSjuAJa4zHlVMT4QpKang8E5ptnLnXTwMOl2I1ny1_-52-eK_gsl6SF6GpKwo8p2tjjosKg5bs4ljqbKB5_CVrHJ5Sp8SIUfK55ZyLvoY/s320/hist19.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">The general store had everything needed for the "modern kitchen"</td></tr>
</tbody></table>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQvPM8tEgv1TwCkM1MMkAPFAH2QlajdJjPsXQol9POGY5wu3qRnph71Mc6aiYnGrCYVPk7SfEzGnKLa5Gfej3RLKHH048hJM4e-wXUwQRa1pWtBKFF-GEGZTdaKAlI1SOLeyRFgTQtgs7/s1600/hist20.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQvPM8tEgv1TwCkM1MMkAPFAH2QlajdJjPsXQol9POGY5wu3qRnph71Mc6aiYnGrCYVPk7SfEzGnKLa5Gfej3RLKHH048hJM4e-wXUwQRa1pWtBKFF-GEGZTdaKAlI1SOLeyRFgTQtgs7/s320/hist20.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">Home canning was a necessity in those days</td></tr>
</tbody></table>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_5g_QnFLL6ghyHr2p4EvyvEWySRnxCot3S_gygBTXfRBW6FPQ5alvNJtav3N39BYG-feFUbL94ozPcTPt6jcuXIBIMZQbJpNPnvhFlcW456MMvoFXHB_eCeNg290jtrof9Gy0Vk9UkmP/s1600/hist21.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_5g_QnFLL6ghyHr2p4EvyvEWySRnxCot3S_gygBTXfRBW6FPQ5alvNJtav3N39BYG-feFUbL94ozPcTPt6jcuXIBIMZQbJpNPnvhFlcW456MMvoFXHB_eCeNg290jtrof9Gy0Vk9UkmP/s320/hist21.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">The old pressure canners were MASSIVE</td></tr>
</tbody></table>
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<div style="text-align: justify;">
The village's attorney and abstractor's office is next door, and it looks much like I expected.</div>
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Docket books, tract books and registry books line the bookshelves. An impressive wooden desk serves as the work area for the attorney who once owned this practice. Even still, the desk had a small stack of old business cards.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0j0bZbD18v6NPsXI1nSLusbYUSORi4F-hF2KGlCEfKBOhW6tcU3lq2zuZVQ_Kvi2oNJK4gBYOlDpBT-1MfJ2KMSK3dzS9v0BrvYz6GErUDlerZ0xaCez8rWeBY7CBKHWUAvVG-t7uoDV/s1600/hist24.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0j0bZbD18v6NPsXI1nSLusbYUSORi4F-hF2KGlCEfKBOhW6tcU3lq2zuZVQ_Kvi2oNJK4gBYOlDpBT-1MfJ2KMSK3dzS9v0BrvYz6GErUDlerZ0xaCez8rWeBY7CBKHWUAvVG-t7uoDV/s320/hist24.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">Sarah Gomez, Esq.</td></tr>
</tbody></table>
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The building is an original, as are most of the buildings in the village, and a photo album is there so that you can see how the building was prepared and moved to its current location in the Historical Village. I really enjoyed this building, as an abstractor for many years during my city life, it was like visiting an old friend.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSYcTikpoMS5yyKXejR1ZC-k351zwVOddMpg57TnTu-zHUwT05e5lJtCS5JsmtU0gSfWGV-huQBAOeQ2DbIQZ8j39N4H4Pdif6AXh4q3GaJ8XyeU7TslugyZgDnNHdtYui3tclbjqMwen/s1600/hist23.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSYcTikpoMS5yyKXejR1ZC-k351zwVOddMpg57TnTu-zHUwT05e5lJtCS5JsmtU0gSfWGV-huQBAOeQ2DbIQZ8j39N4H4Pdif6AXh4q3GaJ8XyeU7TslugyZgDnNHdtYui3tclbjqMwen/s320/hist23.jpg" style="border: none; position: relative;" width="320" /></a></div>
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Moving around the corner we came to the Newspaper Office. Like all offices of it's time, it is sparse in furniture and had drawers and drawers of printing stamps. Stacks of old newspapers are displayed as well as a plaque describing the history of the building.</div>
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The oldest building in Panora is the next building in the village.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDp9Huqh0aOAwwD0o3kq4EYPDPIve98jWSLqNp9FPQTcrQ1eBrlovFG0DZxewD6jw8zpaxhZuRtEe9LuQQ-mk8X6Gi4MtQ-r4Bhn6xYwl7D9yNgRtbyxKicWV5Z7_eguTxRiEqsRt9taD/s1600/hist26.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDp9Huqh0aOAwwD0o3kq4EYPDPIve98jWSLqNp9FPQTcrQ1eBrlovFG0DZxewD6jw8zpaxhZuRtEe9LuQQ-mk8X6Gi4MtQ-r4Bhn6xYwl7D9yNgRtbyxKicWV5Z7_eguTxRiEqsRt9taD/s320/hist26.jpg" style="border: none; position: relative;" width="320" /></a></div>
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It was surprising to see how much function a pioneer family fit into a one room house. Heated by a massive fireplace that also served as a heat source for cooking, the furnishings were again sparse, and multi functional. It was interesting to see that this house had been sided with modern siding at one time, and all that was removed before the house was moved to the village.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVBAR0HZikwyuxDUt2Qbw8eEsQZTkzEB_HXuUyymkdFORxizs3czXjESlFqv2iyS63zvyBn0VaeILmXwUPv2FOm80QO28Km14HTID1ZA1uLphkz0inZW5y1pdq0FV372-kPcW2TOlWnSP/s1600/Little+House+Inside.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVBAR0HZikwyuxDUt2Qbw8eEsQZTkzEB_HXuUyymkdFORxizs3czXjESlFqv2iyS63zvyBn0VaeILmXwUPv2FOm80QO28Km14HTID1ZA1uLphkz0inZW5y1pdq0FV372-kPcW2TOlWnSP/s320/Little+House+Inside.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">The massive stone fireplace provided not only heat but<br />
a place to cook and prepare meals</td></tr>
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Across the park from the house is the Train Station.<br />
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Actual railroad tracks are placed in the village to allow the display of railroad cars and repair/maintenance equipment. In the freight area of the station, luggage and trunks and crates stand floor to ceiling, waiting to be loaded onto a train.</div>
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A large seating area lined with benches and heated by a wood burning stove would have been bustling with passengers decades ago.</div>
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Across the tracks from the train station is the village church, and as expected, it is a sparse building built for the purpose of worship and little fanfare. It's currently displayed with a wedding theme, and bride and groom mannequins at the altar.</div>
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The old one room school house is the last building in the village. If you've ever seen the movie "A Christmas Story" this room is just like that. There is an outhouse directly outside the door (complete with a bucket of corncobs) and an area for washing up right inside the door. Old school books, toys and chalkboards line the room. Old canning jars full of marbles and jacks sit on shelves filed with old books.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMswA3dHONkERYCgJPCyZ6FlfEWn-KSEgwnaBK6GvgmwadDgh85ta_3TFC93ce_yup1_k2XZUDEJak6-Msy8m9cTBDH68GW-MJs_p-1o808hLzkI7ffZ9UnELmm08y9zCE-yOgolYOYX0d/s1600/hist34.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMswA3dHONkERYCgJPCyZ6FlfEWn-KSEgwnaBK6GvgmwadDgh85ta_3TFC93ce_yup1_k2XZUDEJak6-Msy8m9cTBDH68GW-MJs_p-1o808hLzkI7ffZ9UnELmm08y9zCE-yOgolYOYX0d/s320/hist34.jpg" style="border: none; position: relative;" width="320" /></a></div>
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The historical village is a fantastic glimpse into Iowa's small town past. Growing up in the city you really don't get to see how difficult life must have been for folks who worked hard on farms and what the life of the farmer's family was like. This village answers all those questions and more.</div>
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Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-89746539174132682722015-08-24T14:51:00.000-05:002015-08-24T14:51:00.081-05:00Canning Cookbook- Wild Plum Jelly<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">A drive in the Iowa countryside in the early spring is a beautiful thing. Wild flowers are abundant in the roadside ditches and farm fields. Day lilies bloom in huge clusters all along gravel roads. Dandelions smile in the sunshine. Many country roads are bordered with row after row of bushes covered in pristine white blossoms. The blooms are teeny tiny and smell sweet. Before too much longer these same bushes will be covered in little red wild plums no bigger than an olive. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqOvHFJ-Q5dYlxh9YygGcHuiK9azBueHh0whepzFOLM8EdzsbueRUztyYVcnF0SOOeD6m9wUiE8avKzCWRIyGvOdiokKCnC7aufFlU9fn-HrcJLscwxOytwAiN042kP4ypOYUWSB4aCw/s1600/wildplums1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqOvHFJ-Q5dYlxh9YygGcHuiK9azBueHh0whepzFOLM8EdzsbueRUztyYVcnF0SOOeD6m9wUiE8avKzCWRIyGvOdiokKCnC7aufFlU9fn-HrcJLscwxOytwAiN042kP4ypOYUWSB4aCw/s320/wildplums1.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">These miniature fruits are a real treasure. They are sweet and juicy, just like their full-sized counterparts, and make amazing jams, jellies and sauces. When I was a little girl my dad used to load my sister and I in the car and we'd head out into the country to pick wild plums along the roadsides. Sometimes we'd bring home boxes full of them.</span><br />
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<span style="font-family: Verdana, sans-serif;">These plums are really very tiny. They truly are about olive size with a fairly large pit for their size. They aren't the easiest thing to eat fresh but they are very sweet and juicy. I found the best way to use them is to cook them whole, and strain out the pits. The skin usually cooks down and pretty much dissolves, leaving a beautiful rosy color. They are a freestone fruit so the flesh of the plum doesn't cling to the stone. </span><br />
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<span style="font-family: Verdana, sans-serif;">To make this recipe you need roughly a gallon of wild plums. You can cook with the pits in (you'll be straining anyway) or pit the plums beforehand- it's up to you. I don't pit them first- too much work! After sorting out the bad ones and cooking them, straining and discarding the pits you'll have anywhere from 6 to 10 cups of liquid, depending on the juiciness of the plums. To make the juice wash the plums well and remove any stems. Discard any that might be buggy. Place in a large stockpot and add enough water to cover the plums. Bring this mixture to a boil over high heat, stirring constantly. Reduce heat and simmer 30 to 45 minutes until the plums have broken down completely.</span><br />
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<span style="font-family: Verdana, sans-serif;">Line a colander with two layers of cheesecloth (or use a jelly bag) and place over a large bowl. Ladle the plum mixture into the colander. Allow the juice to drain off into the bowl overnight (in the fridge). Discard the plum pulp (add it to your compost pile if you have one) and your juice is ready to use. Let's make some wild plum jelly!</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Wild Plum Jelly</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>5 1/2 cups wild plum juice</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 cups water</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 box powdered pectin</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>71/2 cups sugar</i></span></div>
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<i style="font-family: Verdana, sans-serif;">Prepare a boiling water bath canner, half pint jars and lids.</i></div>
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<span style="font-family: Verdana, sans-serif;"><i>Measure 5 1/2 cups juice into stockpot. Add the pectin. Bring to a full rolling boil over high heat, stirring constantly. Add the sugar all at once; return to full rolling boil, stirring constantly. Boil for one minute. Remove from heat.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Ladle into hot jars to 1/4 inch headspace. Process in canner for 10 minutes.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMygJWKhm495CmEFw23ggjlgP-WDGVMJd-ycFL31ZlZwTjgy_z3Q7WVMh8g5qA94a8r0iuDZcfttUXqAmsKPHE5qcbMHJBQhgZ5xfJiSD7LKb6QwIQOQc1ATwzEjH867et0tL6mRj7tE/s1600/AltitudeForPCWB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMygJWKhm495CmEFw23ggjlgP-WDGVMJd-ycFL31ZlZwTjgy_z3Q7WVMh8g5qA94a8r0iuDZcfttUXqAmsKPHE5qcbMHJBQhgZ5xfJiSD7LKb6QwIQOQc1ATwzEjH867et0tL6mRj7tE/s1600/AltitudeForPCWB.jpg" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">NOTE: This recipe has not been tested by the NCHFP. If you are not comfortable canning untested recipes, please do not use this one.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-26622843325020035602015-08-14T14:50:00.000-05:002015-08-14T14:50:00.341-05:00Canning Cookbook- Jalapeno Hot Dog Relish<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">This summer at The Little Lake House we included several different hot pepper varieties in the garden. Not only do we love spicy foods but so do many of our friends and we love sharing our spicy goodies. Hot peppers have created some wonderful relishes, pickles and salsa around here, and a few experiments in mustard and hot sauce for chicken wings. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6biqXZO1Bd07jXCUw2Ruep7gf_MiH9GCEEBWROxzdFqVp-nnejPcvhstoGV-DarSbAOAWCICH57XU8kBocaXOuA1tMXe__Rf3to-C13J7qn-UK2RL7boMIX-NJaEmn3mmG4eMlMxpehw/s1600/jalapenos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6biqXZO1Bd07jXCUw2Ruep7gf_MiH9GCEEBWROxzdFqVp-nnejPcvhstoGV-DarSbAOAWCICH57XU8kBocaXOuA1tMXe__Rf3to-C13J7qn-UK2RL7boMIX-NJaEmn3mmG4eMlMxpehw/s320/jalapenos.jpg" width="238" /></a></div>
<span style="font-family: Verdana, sans-serif;">Now while we do often grow many of the super hot peppers like ghost chilies and Trinidads, most of those are just too hot for the majority of our friends. Jalapenos and Serranos are very popular choices for spicy recipes that won't melt your face off quite as bad. Removing the seeds and webby membrane and you scale back the heat significantly, making jalapenos, especially, perfect for pickling, candying, adding to pickles and kicking up the impact of relish recipes.</span></div>
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<span style="font-family: Verdana, sans-serif;">While most peppers find their way into salsas I like to find creative ways to use them in recipes outside of the realm of spicy/hot/Mexican/salsa. Being a fairly new relish convert, just seemed natural to me that the peppers make their way into a relish recipe! This relish is really delicious and has loads of flavor- perfect for topping a grilled brat. Like most relishes, this recipe starts the night before, tossing the veggies with salt and chilling overnight to bring out the excess water. This step can be skipped if you are like me, and can't wait to get it in the jars.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSSjIkeeFRExsf3AStAEwcJnKKbac3Doq6MUAf97QO_Si2Xot1Fc-2Xh8DYJhAyM92-_RScgf3dQ_zBYOycfa0ZCiSW8KtLF2P0X0ScTRZa790_IgsHxl0d0gNvkN6Rh1qYPKPGwVt_E/s1600/cucumbers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSSjIkeeFRExsf3AStAEwcJnKKbac3Doq6MUAf97QO_Si2Xot1Fc-2Xh8DYJhAyM92-_RScgf3dQ_zBYOycfa0ZCiSW8KtLF2P0X0ScTRZa790_IgsHxl0d0gNvkN6Rh1qYPKPGwVt_E/s320/cucumbers.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the garden cucumbers make the best relish</td></tr>
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<span style="font-family: Verdana, sans-serif;"><b><i>Spicy Pepper Pickle Relish</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>6 cups cucumber, shredded or finely chopped</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>4 cups jalapeno, finely chopped*</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>4 red bell peppers, finely chopped</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 large red onions, finely chopped</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 tablespoons salt</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 1/2 cups apple cider vinegar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 1/2 cups sugar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>4 teaspoons celery seed</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 tablespoons mustard seed</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 tablespoons dried dill</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 teaspoons freshly ground black pepper</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>* Remove seeds and membranes to keep the heat level down.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Toss the vegetables with the salt in a large bowl. Cover and refrigerate overnight. The next day, rinse and drain thoroughly. Set aside.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>In a large stockpot combine the remaining ingredients and bring to a boil, stirring to dissolve the sugar. Add the rinsed and drained vegetables. Return to boil and simmer for 10 minutes.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Pack the relish into hot canning jars to 1/2 inch headspace. Wipe the rims and fix lids and rings. Process in a boiling water bath canner for 10 minutes. Remove and allow to cool overnight before checking seals.</i></span></div>
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<span style="font-family: Verdana, sans-serif;">If this recipe sounds familiar to you, it should! It's a very close variation of my all time favorite <a href="http://citygirlcountrylifeiowa.blogspot.com/2014/07/canning-cookbook-who-planted-10.html">zucchini relish</a>, with different vegetables. The cucumber stays a little cruncher than zucchini and if you chop it instead of shredding it, you retain even more texture. That crunchier texture is the perfect topping for burgers, dogs, brats, sandwiches of all kinds. The jalapeno gives it a nice heat without being too mouth-melting.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-72487417643196087872015-08-11T20:38:00.000-05:002015-08-11T20:42:10.301-05:00It's State Fair Time- All American Apple Pie Gets a State Fair Update<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">It's that time of year again. The Iowa State Fair kicks off in two days with the annual parade through downtown, and ten days of rides, shows, food, competitions, concerts, food, tractor pulls, lemonade, food, baby animals, arts and crafts, food, free stuff, contests and of course- food! The Iowa State Fair is the once a year event for many of us to throw good eating habits out the window and have that fried-something-naughty-on-a-stick. You can't eat that everyday but once a year, you just have to!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLShBWY4Wl4HuG0pKU-NW9LJmMOReS3CxPOR-LjQ1LoxWThU_Z4tFs4okI09Xs3a_tsPuj-IuM2qS2PfOOEnXtsWJ8gCLHF0eR5JGi7FieE-4jqUIVqFmp4Njx1eRKqD_dPOskNbJtUWk/s1600/aps8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLShBWY4Wl4HuG0pKU-NW9LJmMOReS3CxPOR-LjQ1LoxWThU_Z4tFs4okI09Xs3a_tsPuj-IuM2qS2PfOOEnXtsWJ8gCLHF0eR5JGi7FieE-4jqUIVqFmp4Njx1eRKqD_dPOskNbJtUWk/s320/aps8.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The first ever Iowa State Fair was held in 1854, a mere eight years after being granted statehood. It was quite an event for the time, admission was 25 cents. Women on horseback was the entertainment highlight of that first fair. Ten women participated, all competing for a gold watch as the prize. The fair moved around Iowa several times before finally landing at it permanent home in Des Moines in 1879. In 1886 the current location of the fairgrounds was purchased, and the rest is history.</span></div>
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<span style="font-family: Verdana, sans-serif;">Our great state fair is well known for many things, from crashing locomotives for entertainment, to the famous Butter Cow, and most notably, for being the inspiration for Rodgers and Hammerstein's Tony Award-nominated musical <i>State Fair</i>, the story of the Frake family and their Iowa State Fair experiences in 1946.</span></div>
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<span style="font-family: Verdana, sans-serif;">Now, without a doubt, when we talk about the state fair, we usually don't talk about the historical stuff (other than the musical, because most Iowans think that is pretty cool actually), we talk about the FOOD. Starting in the early days with humble lemonade and popcorn, to today's fair with more vendors than I can count, selling everything from corn dogs, to hot beef sundaes (yes, it's a thing) to deep fried butter on a stick (yes....that is also a thing). Deep fried, on a stick and hugely oversized- think smoked turkey legs- is the Special of The Day at the fair. Every year several new signature items are added to the food lineup. This year they include the Bacon Brisket Bomb, Corn in a Cup, and fried Apple Pie on a Stick. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">I used regular bamboo skewers you can find in any kitchen<br />
store, but I cut them in half.</td></tr>
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<span style="font-family: Verdana, sans-serif;">Of course, our office loves to have food days. We have one for loads of occasions and certainly State Fair Food sounds like an amazing chance to whip up something utterly naughty, maybe fried, maybe on a stick even..... and share it. So the committee that plans events sent out an email last week announcing a State Fair Food Day with prizes in several categories. My brain immediately started planning......and after much internal debate settled on Apple Pie on a Stick. I have heard that the fair's apple pie on a stick is simply apple wedges, threaded on a skewer, then dipped in funnel cake batter and fried. Well......I can do better than that!! Let's make MY version!</span></div>
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<i><b><span style="font-family: Verdana, sans-serif;">Apple Pie on a Stick With Bourbon Cinnamon Glaze</span></b></i></div>
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<i><span style="font-family: Verdana, sans-serif;">(makes about 36)</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2-3 Granny Smith apples</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">3/4 cup granulated sugar</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 teaspoon cinnamon</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/2 teaspoon allspice</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/4 teaspoon ground ginger</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">3 batches double crust pastry (3 packages store-bought)</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 1/2 cups powdered sugar</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 tablespoon Bourbon</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/2 teaspoon cinnamon</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/4 teaspoon allspice</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">milk</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">bamboo skewers</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Prepare your pastry. If using the store bought rolled up kind (and hey I did!!) let it rest at room temp while getting the apples ready.</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Peel, core and chop the apples into small cubes. The "pies" are small so you need tiny pieces of apple. Place apples in a medium bowl. Sprinkle the granulated sugar, cornstarch, cinnamon, allspice and ginger over. Toss well to evenly coat the apples with the mixture. Set aside.</span></i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dSRY-2uPyAnB2Q1-pMa4KwsRQQ8t2qSt0YxeenVPcA3q8a-U7wQQS60ekOOlcrtCcZgYx3dJrpGGdwXUVqQi5TSzK1b7h-arrxbTOdwJp4WoEJAqEQGZ7NNLu-HO8ctt-9YnZTI4mJY/s1600/aps3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dSRY-2uPyAnB2Q1-pMa4KwsRQQ8t2qSt0YxeenVPcA3q8a-U7wQQS60ekOOlcrtCcZgYx3dJrpGGdwXUVqQi5TSzK1b7h-arrxbTOdwJp4WoEJAqEQGZ7NNLu-HO8ctt-9YnZTI4mJY/s320/aps3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love the flavor of cinnamon and allspice with apples, so I<br />
went pretty heavy handed with spices. You can adjust to suit<br />
your taste, same with the sugar.</td></tr>
</tbody></table>
<i><span style="font-family: Verdana, sans-serif;">Roll out (or unroll) the pastry and cut into circles using a biscuit cutter, cookie cutter or, as I did, the ring from a canning jar- that is the perfect size. Working with one pie at a time, use your fingers to moisten one side of a pastry circle. Press a skewer lightly into the pastry.</span></i></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvOB6-Xs8_6br5m1SziO99Li_JCfurWv-0bZC5Zb54a4q3mwqydIEe1vVqSZ20ae52WVKEdtgsyqOtyj4USxpOkxkkstGriWzW5xrkZPYDbrKZsuraVA7XwJGCdTqj71Psx_qhORSmyw/s1600/aps4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvOB6-Xs8_6br5m1SziO99Li_JCfurWv-0bZC5Zb54a4q3mwqydIEe1vVqSZ20ae52WVKEdtgsyqOtyj4USxpOkxkkstGriWzW5xrkZPYDbrKZsuraVA7XwJGCdTqj71Psx_qhORSmyw/s320/aps4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A canning jar ring made the perfect cutter. I moistened the<br />
pastry circle with water and lightly pressed the skewer into<br />
the dough so it would be pretty secure.</td></tr>
</tbody></table>
<i><span style="font-family: Verdana, sans-serif;">Spoon on about a tablespoon of the apple filling into the middle. </span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxk9ADQ7oKYeud4zlt7-bePNlt9cFhc4cQ2_0JU1-ZxoOGWEnm-pCOt-XIcgUVlx3YnMRGK0lHPUOCWMVP5x9n7rXGi5VDqMJeaywZ0jRVOOqcBqIYdqKlqRbqRoB6LfQunvuSXxKEkM/s1600/aps5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxk9ADQ7oKYeud4zlt7-bePNlt9cFhc4cQ2_0JU1-ZxoOGWEnm-pCOt-XIcgUVlx3YnMRGK0lHPUOCWMVP5x9n7rXGi5VDqMJeaywZ0jRVOOqcBqIYdqKlqRbqRoB6LfQunvuSXxKEkM/s320/aps5.jpg" width="320" /></a></div>
<i><span style="font-family: Verdana, sans-serif;"><br /></span></i>
<i><span style="font-family: Verdana, sans-serif;">Top with a second pastry circle and press the edges to seal. Crimp however you like, as fancy as you like, and cut a couple slits in the top to allow stem to escape. </span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIQR0dgbu2FQe5ZLGNa5H25nE4YZ24aQ_KZQ1h7tdZEALF3Gy4wocoIBseycMRKDcHQsnZ_p37xRV_j4PZ-dddtbJvknmvKck6m-gJUOEhTIuGg-r1QSfEbrPqFEU4V1Kl3l2S5ZTfao/s1600/aps6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIQR0dgbu2FQe5ZLGNa5H25nE4YZ24aQ_KZQ1h7tdZEALF3Gy4wocoIBseycMRKDcHQsnZ_p37xRV_j4PZ-dddtbJvknmvKck6m-gJUOEhTIuGg-r1QSfEbrPqFEU4V1Kl3l2S5ZTfao/s320/aps6.jpg" width="320" /></a></div>
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<i><span style="font-family: Verdana, sans-serif;">Place on an ungreased cookie sheet.</span></i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujgWjADmEA342Dk1IQJgvNvVxuw_cnPLS7qPNVHC5fELmZfc5uqfvPOH2ywaspdra9_CPEJa7hLWmh_jQtOEqvqeWbe-106IhxuS2xHnHoN4bn6f3gJe32nTe-y_RvM59M09SdI-RCsQ/s1600/aps2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujgWjADmEA342Dk1IQJgvNvVxuw_cnPLS7qPNVHC5fELmZfc5uqfvPOH2ywaspdra9_CPEJa7hLWmh_jQtOEqvqeWbe-106IhxuS2xHnHoN4bn6f3gJe32nTe-y_RvM59M09SdI-RCsQ/s320/aps2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you like, you can brush them with milk and sprinkle with<br />
sugar before baking. I did not, since I was adding a glaze.</td></tr>
</tbody></table>
<i><span style="font-family: Verdana, sans-serif;">I made a batch at a time, working on the next dozen while one was in the oven.</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;"><br /></span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Bake in a 375 degree oven for 15-20 minutes until golden brown. Remove to a rack to cool.</span></i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoOyc1XHppIpV-8ZXUBL90clT9ETmIB6gGmpyOKNDDt5qdfLSF2rg6JobcGC5O4-DiB7FtJQjSxZ2GpdpDKhLBGcIwhjhuyLfchENS1mZnmCbFD7aJlgWXMYY2A46f17EXMyprir1CNk/s1600/aps7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoOyc1XHppIpV-8ZXUBL90clT9ETmIB6gGmpyOKNDDt5qdfLSF2rg6JobcGC5O4-DiB7FtJQjSxZ2GpdpDKhLBGcIwhjhuyLfchENS1mZnmCbFD7aJlgWXMYY2A46f17EXMyprir1CNk/s320/aps7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aren't they pretty?</td></tr>
</tbody></table>
<i><span style="font-family: Verdana, sans-serif;">In a small bowl combine the powdered sugar, bourbon, vanilla, spices and enough milk to make the glaze a drizzling consistency. Drizzle over the pies (on a rack over the cookie sheet is good) and allow the glaze to dry before storing loosely covered.</span></i></div>
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<span style="font-family: Verdana, sans-serif;">I was a little disappointed that the food day ended up being cancelled because not many people were able to participate. That's not unusual this time of year- it's back to school, fair time, families are busy with kids, sports, school supplies, vacations and so on. Sadly that meant no prizes and no voting, but I did get a quality coupon that's redeemable for paid time off as a thank you for participating, so I was happy. All my team members said I would have won Best Food on a Stick so I went home with very few leftovers and feeling pretty good!!</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-29797553987557634612015-08-11T13:38:00.000-05:002015-08-11T13:38:00.234-05:00Canning Cookbook- Gooseberry Jelly<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Ever since finding them at the farmers market in town I have been obsessed with gooseberries. Not as common as they once were, these tart little jewels remind me of childhood when gooseberry pie seemed to be as common as cherry pie. We don't need a lot of whole pies at our house, so I'm always looking for new ways to use gooseberries that fits in our tiny family food needs. Jams and jellies are perfect. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9ONuUKDMk2RRJ_U0-tJe3XqCMuIJ7oM4EMGx15SWUgMVefv5r6pyTyMYOpYS-F8mRw9k644jJni7mCPnvTWl6qaz24DVJ84RaKFbUnHARNW-SFIC45KwhpiUQ53hOYjlbj6juRWES9M/s1600/goose2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9ONuUKDMk2RRJ_U0-tJe3XqCMuIJ7oM4EMGx15SWUgMVefv5r6pyTyMYOpYS-F8mRw9k644jJni7mCPnvTWl6qaz24DVJ84RaKFbUnHARNW-SFIC45KwhpiUQ53hOYjlbj6juRWES9M/s320/goose2.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Making jelly is very easy. Once you've got the fruit juiced it's a piece of cake after. Of course you can do it old school and cook until you have reached the gel point, and not use pectin, but I find using pectin offers more flexibility. Inside the box of pectin there is a little flyer with directions and using these directions makes it easy to use different berries or fruits, and even combinations to make your own custom flavors.</span></div>
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<span style="font-family: Verdana, sans-serif;">I love this gooseberry jelly. It's the perfect balance of tart and sweet, and can be any color from pale golden to a rosy pink, depending on the type of berries you have. Let's get busy making jelly, shall we?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZNn72jFfRAmGn560jxUoBxZpbl0iB_aTM6NZigP0H4EhKQivdVhA2AJXyUQ0iZj1vTwqO9HEmFLefRl52dclF667J9zyI6tU05VXka-aUDG8DAkguONZtvMUyjB80x5R-UuJ9hT3dFA/s1600/goose1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZNn72jFfRAmGn560jxUoBxZpbl0iB_aTM6NZigP0H4EhKQivdVhA2AJXyUQ0iZj1vTwqO9HEmFLefRl52dclF667J9zyI6tU05VXka-aUDG8DAkguONZtvMUyjB80x5R-UuJ9hT3dFA/s320/goose1.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Gooseberry Jelly</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>4-5 lbs gooseberries</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 cup water</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 box powdered pectin</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>7 cups sugar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Crush or grind the gooseberries. Place in large saucepan with the water. Bring to a boil; reduce heat and simmer 10 minutes. Pour the berries into a juice bag over a large bowl. Allow the berries to drain naturally until the bag stops dripping. Gently squeeze bag to remove all juice. Measure 5 1/2 cups juice (you can add apple juice if you don't have quite 5 1/2 cups).</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Prepare a boiling water bath canner, half pint jars and lids.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Put juice in large pot, stir in the pectin. Bring mixture to a full rolling boil on high heat, stirring constantly. Add the entire amount of sugar at once. Return to full rolling boil while stirring; boil one minute.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Ladle jelly into hot jars to 1/4 inch head space. Process for 10 minutes.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMygJWKhm495CmEFw23ggjlgP-WDGVMJd-ycFL31ZlZwTjgy_z3Q7WVMh8g5qA94a8r0iuDZcfttUXqAmsKPHE5qcbMHJBQhgZ5xfJiSD7LKb6QwIQOQc1ATwzEjH867et0tL6mRj7tE/s1600/AltitudeForPCWB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMygJWKhm495CmEFw23ggjlgP-WDGVMJd-ycFL31ZlZwTjgy_z3Q7WVMh8g5qA94a8r0iuDZcfttUXqAmsKPHE5qcbMHJBQhgZ5xfJiSD7LKb6QwIQOQc1ATwzEjH867et0tL6mRj7tE/s1600/AltitudeForPCWB.jpg" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">NOTE: This recipe has not been tested by the NCHFP. If you are not comfortable canning untested recipes, please do not use this one.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-6553388688267432582015-08-07T16:45:00.000-05:002015-08-07T16:45:00.309-05:00Eat The World- Shannon's Take on Spicy Asian Chicken<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">If you're a home food preserver like I am you are well aware that canning is not cooking, and generally speaking, you can foods that are ingredients, not composed dishes, right? There are a few exceptions, like soups and some stews, but for the most part I find myself canning a lot of vegetables, pickled foods, relish type foods, and the like. The reality is I prefer this way over a cupboard full of soups and ready to eat meals- they are not as versatile as a cupboard filled with ingredients!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKSYXhvSjiRKgAu5Xb-MSkQ1UoSdonFkqhMAbm47z1WCyk3AB44ESSz1kI0GoV6R-osUEGrdxDExRLe72Z-IKUyYj6z-K00M6p52VrK3fxgJJFg0tZzY2VXzKPcoJcteQDxXVqkIrpFg/s1600/jalas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKSYXhvSjiRKgAu5Xb-MSkQ1UoSdonFkqhMAbm47z1WCyk3AB44ESSz1kI0GoV6R-osUEGrdxDExRLe72Z-IKUyYj6z-K00M6p52VrK3fxgJJFg0tZzY2VXzKPcoJcteQDxXVqkIrpFg/s320/jalas.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">With so many relish and pepper things canned many people wonder what in the world to do with these foods later. Pepper jellies are often poured over a block of cream cheese and served as a spread for crackers, or melted and uses as a baste or glaze for roasting meats. Relishes are added to sandwiches, dips and cheese plates. Hot pepper sauces and salsa add fire to all kinds of foods. </span><i style="font-family: Verdana, sans-serif;">Cowboy Candy, </i><span style="font-family: Verdana, sans-serif;">or candied jalapenos, is one of those foods so many people ask "Well, what am I supposed to do with this?"</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Get the recipe for Cowboy Candy by clicking <a href="http://citygirlcountrylifeiowa.blogspot.com/2014/02/canners-everywhere-have-some-recipes.html">HERE</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">Don't let "candy" fool you- there is a sweet note but these little jewels still pack a punch, especially the leftover juice when you've fished out all the pepper slices. This leftover liquid is an unexpected bonus- you get a slightly sticky, slightly sweet and nicely hot liquid to perk up all kinds of dishes. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIPgi1JbVGSyjpiDJSSnnuE4Ygz7myKa6SnNLU0tMyi6H7NCLO5nMAkECrhnQtXp3kMclMckEMf_m5xIX6Yis8jOlLRo4_1Cvba0sUQW5-nesLXKRBWkyCPorQbLnCVaUHHBunkf066Q/s1600/JALApaulquick.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIPgi1JbVGSyjpiDJSSnnuE4Ygz7myKa6SnNLU0tMyi6H7NCLO5nMAkECrhnQtXp3kMclMckEMf_m5xIX6Yis8jOlLRo4_1Cvba0sUQW5-nesLXKRBWkyCPorQbLnCVaUHHBunkf066Q/s320/JALApaulquick.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture from Paul Quick</td></tr>
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<span style="font-family: Verdana, sans-serif;">So where do you get the leftover syrup? Well, a couple of ways. Often when you make a recipe like this for home canning you find you have excess brine (I always have leftover- especially when making pickles). You can pour the extra liquid from Cowboy Candy into extra canning jars and process along with the other jars for shelf stability or just pop in the fridge. Because the peppers get simmered in the brine for a few minutes before packing into jars it does have some of the heat infused already. You also will have leftover, and usually hotter, liquid left after you have fished out the sliced peppers and ate them. Save this as well! The flavor is incredible.</span><br />
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<span style="font-family: Verdana, sans-serif;">It's so useful. You can cook it to reduce it and get a syrupy sweet and hot drizzle or dipping sauce, a great way to jazz up purchased salad dressings. </span><span style="font-family: Verdana, sans-serif;">It makes a great marinade, an add-in to barbeque sauce, a great way to perk up fridge pickles or store bought pickles, and turns Asian style foods into something extra wonderful.</span></div>
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<span style="font-family: Verdana, sans-serif;">This is where Shannon comes in. Shannon Goudy lives in Florida and enjoys home food preserving as much as I do. She is a regular contributor in a Facebook canning group we both belong to and often posts recipes, loads of pictures and great hints- including her take on a sweet hot Asian chicken dish that you are going to LOVE. </span><span style="font-family: Verdana, sans-serif;">Shannon came up with this recipe and called it Triple "S" Threat Chicken- sticky, spicy and sweet- and I agree!! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWXOKfXx1tc5I8gk1_579HsCi0asTS-BvsPh6cEdQe-zfcbFA32to2Fhs0xSnmAnrWSOKG9x8qoy4Laez5X5Rx7LhyphenhyphenDpDmXDPUfXpy1GDn3oRY-yfU4Ha7wYqKQqAm3GfXIIsnzmMirw/s1600/shannongoudy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWXOKfXx1tc5I8gk1_579HsCi0asTS-BvsPh6cEdQe-zfcbFA32to2Fhs0xSnmAnrWSOKG9x8qoy4Laez5X5Rx7LhyphenhyphenDpDmXDPUfXpy1GDn3oRY-yfU4Ha7wYqKQqAm3GfXIIsnzmMirw/s320/shannongoudy.jpg" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>Shannon's Triple "S" Threat Chicken</b></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>Sauce:</b></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 1/2 cups Cowboy Candy Syrup</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon ginger</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 teaspoons soy sauce</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/4 cup cold water</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 tablespoons cornstarch</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>Chicken:</b></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>4 large chicken breasts</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 cups all purpose flour</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/2 cup cornstarch</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon ground ginger</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon salt</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/2 teaspoon garlic powder</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>4 large eggs</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Oil for frying (Shannon prefers peanut oil)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>To make the sauce, combine the Cowboy Candy syrup, ginger and soy sauce in a medium saucepan. Mix the cold water and cornstarch together until the cornstarch is fully dissolved then add to the syrup mixture. Whisk together and cook over medium heat until thickened. Set aside.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>For the chicken, start by beating the eggs in a large bowl and set aside. In a separate bowl, mix together the flour, cornstarch, ginger, garlic and salt. Set aside.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Cut the chicken into bite sized cubes. Working on small batches, dip the chicken in the egg to coat, then in the flour mixture. Fry in the hot oil until golden brown and cooked through. Drain on paper towels and keep warm until all chicken has been fried.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Toss the chicken with some of the sauce- just enough to coat, and serve over jasmine, basmati or long grain rice, and sprinkle with some Cowboy Candy. Serves 4 to 6.</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Doesn't this sound KILLER? I am definitely making this as soon as I restock my Cowboy Candy stash. A side of stir fried veggies and this is better than any takeout I can imagine. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWKQyGG0y-QLWljZp9EdHBp4w7pbWd8FE3GqKdCLdwxr8aa2OCus47p_FIBwhBYQYNKAcrtJ6ou2E2WMvN4EeAhRswIPYpDie5KqvqG3y5Wzl95sLL_fu4EmFj63jXNxSmWj_XMCYG9A/s1600/shannon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWKQyGG0y-QLWljZp9EdHBp4w7pbWd8FE3GqKdCLdwxr8aa2OCus47p_FIBwhBYQYNKAcrtJ6ou2E2WMvN4EeAhRswIPYpDie5KqvqG3y5Wzl95sLL_fu4EmFj63jXNxSmWj_XMCYG9A/s320/shannon.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">Shannon gets her cooking chops from her hobbies- like me, she is a cookbook reader. Yep, cover to cover just like me. She, also just like me, watches cooking shows like some people watch sports, with Food Network personalities Robert Irvine, from <i>Restaurant Impossible</i>, <i>Dinner Impossible</i>, and more, and Ree Drummond, the <i>Pioneer Woman</i>, among her favorites. She gets some professional kitchen experience working for her uncle- she prepares lunch every day for the entire staff of her uncle's business, about twenty people, including all the planning, shopping and budgeting.</span></div>
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<span style="font-family: Verdana, sans-serif;">The country lifestyle in northwest Florida is something Shannon really thrives in- stopping at farm stands for produce and local dairy products, and I'm sure all that beautiful produce is featured i many dishes from her kitchen. She really loves all things Asian- Chinese, Japanese, Thai, Indian, and those veggies are vital to amazing Asian foods. </span><br />
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<span style="font-family: Verdana, sans-serif;">Besides cooking, Shannon is a big animal lover, and loves spending time wherever there is water, be it the beach, river, spring or pool!</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-3742435687676972182015-08-04T16:48:00.000-05:002015-08-04T16:48:00.406-05:00Party Snacks- Fiesta Taco Dip<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I had my first taco dip at an office food day, so it seems fitting that for food day at work today I would bring taco dip. Why not- it's easy, many ingredients I already have on hand, and almost everyone loves it. It's definitely not fancy but it's good home cooking and sometimes that really hits the spot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkbhyphenhyphenehm_u028maqh7_ZlcNA0kmdYsvlPYGe8Sl8kVWyXgtcvSR71TNKwn_PMdkvriRCzS6WhIP_Rvq8txiyoMK2-Cdv1BqB2plMOdw_1O2UB2lgnPiL0jOW-HtpMJXS-ADBDywgIlho/s1600/tacodip2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkbhyphenhyphenehm_u028maqh7_ZlcNA0kmdYsvlPYGe8Sl8kVWyXgtcvSR71TNKwn_PMdkvriRCzS6WhIP_Rvq8txiyoMK2-Cdv1BqB2plMOdw_1O2UB2lgnPiL0jOW-HtpMJXS-ADBDywgIlho/s320/tacodip2.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">So my first taco dip- for a number of years I worked for an abstract company in Des Moines. I didn't work in the main office though, instead I was in an office deep in the courthouse basement. Not by myself though, I shared the office with five other women. Pam, who worked for the same company as I did, Chris and Sheila who worked for one of the other two abstract companies, and Janet and Shari, who worked for the third company. We were like a little world of our own down there. Even though our employers were competitors the six of us were more like co-workers. We helped each other out if we had trouble figuring out some verbiage in a court file or if we couldn't find something on microfilm. We worked together and had a lot of fun doing it.</span></div>
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<span style="font-family: Verdana, sans-serif;">Likewise, the people who actually worked for the county and the Clerk of Court also regarded us as an extension of their staff. They included us in every activity from the Christmas Name Draw to office food days. It was one of these food days that Janet brought her famous taco dip, and life as I knew it would never be the same.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwxoUZWREHEkqsREvo-PsO3nJAhcQVik4aXO7HcWXYXFLnhGMpdHZGpPgH8UbywP7uHeLVJBcd1iPVh0cBFSuhfgr3vPv10ocsTGocOLu5562BI0MJRg00QVXj4GFMipkMYsoNGIpp-0/s1600/tacodip1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwxoUZWREHEkqsREvo-PsO3nJAhcQVik4aXO7HcWXYXFLnhGMpdHZGpPgH8UbywP7uHeLVJBcd1iPVh0cBFSuhfgr3vPv10ocsTGocOLu5562BI0MJRg00QVXj4GFMipkMYsoNGIpp-0/s320/tacodip1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used my own heirloom tomatoes so there are pops of color<br />
like crazy just from the tomatoes- purple, red, yellow,<br />
orange- just gorgeous!! Plus three colors of bell pepper.</td></tr>
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<span style="font-family: Verdana, sans-serif;">You may recognize the name Janet from some other posts. She is my good friend and canning/gardening buddy/enabler and we spend loads of time chatting online or visiting in person, talking canning, cookbooks, travel, politics, gardening, cats and of course, the good old days in the courthouse basement. She visited the Smithsonian recently and shared pictures of <a href="http://citygirlcountrylifeiowa.blogspot.com/2015/04/julia-childs-kitchen.html">Julia Child's kitchen</a> with us. As Janet is a master at gardening she always has the most amazing variety of fresh vegetables every summer. Her garden is HUGE and she generously shares with friends and neighbors every season. I'm always bringing something home- we trade canning jars, jars of food, zucchini, tomatoes, you name it. Anyway, Janet's taco dip is legendary. Taco dip itself is a pretty common recipe- beans, sour cream, seasoning of some sort, and toppings. Janet's garden always yielded the best tomatoes, the most beautiful peppers, fabulous onions and fresh cilantro, and those made her taco dip THE absolute best of all. </span></div>
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<span style="font-family: Verdana, sans-serif;">This recipe is not Janet's famous recipe, but my family's favorite</span><span style="font-family: Verdana, sans-serif;"> version of taco dip. It's a regular all during football season and at family get-togethers like holidays and picnics. Even the youngest members of our family munch up the fresh vegetables like crazy. The best part is, it's easily changed to meet your family's likes and dislikes, or food allergies. Add what you love, and leave off what you don't. Use fat free refried beans and fat free sour cream or yogurt if you are watching fat and calories, or go with dairy-free versions if you need to avoid dairy. For me the veggies are the best part, so I really load up on peppers, tomatoes, sometimes lettuce, and don't forget the salsa!</span><br />
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<span style="font-family: Verdana, sans-serif;"><i><b>Fiesta Taco Dip</b></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 can refried beans</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 1/2 cups sour cream</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 package taco seasoning mix</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>8 oz bag shredded cheese</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 can black beans, rinsed and drained</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>small bunch scallions, sliced</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>handful cherry tomatoes, chopped</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/2 cup sliced ripe olives</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/4 cup chopped bell peppers</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>salsa</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>additional toppings as desired</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>In a medium bowl combine the sour cream and taco seasoning. Mix well. </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Spread the refried beans onto a large plate. Something with a rim works great. For parties at home I have a great big glass platter, and for a snack to take along I use a Tupperware cupcake keeper I have had for years. Top with the sour cream mixture and spread that out.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Layer on the cheese and then the toppings. I spoon a few spoonfuls of salsa on top and serve the rest on the side.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Serve with tortilla chips.</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Additional toppings are totally up to you. We like spicy foods so I always add some sliced jalapeno, and use hot hot hot salsa. Sometimes I sneak a little teeny bit of finely minced super hot pepper- like ghost pepper in the sour cream making sure it's well distributed. WARN any guests if you use a super hot. I love avocados and if I'm making this to serve right away I'll add cubed avocado to the toppings, or spread some guacamole under the sour cream layer. Sometimes I'll scatter a handful of lime wedges on top too. Lime is a flavor that goes so well with Mexican and Tex Mex foods. Some other ideas include roasted corn, crumbled queso fresco, sliced or chopped hot banana peppers, sliced radishes, shredded lettuce- pretty much anything you might put on a taco.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-75476442545211759312015-07-31T16:44:00.000-05:002015-07-31T16:44:00.047-05:00Summertime and Farmers Markets<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">It's been such a crummy summer for our garden. The cool wet spring gave way to tomato blight, slow growth, and lots of mildew problems. Weeks of rain and cloudy skies didn't give our plants the sunshine they needed. We had a pretty decent first couple crops of radishes but that quickly ended when we had a couple weeks of blistering heat. In typical Iowa fashion, that was followed by more cold, wet, rainy weather. I had planted a few heirloom tomatoes- all cherry type, most of which were started from seed. This was another year for growing super hot peppers to stock up the shelves again. However......by the time July ended, the tomatoes were pretty much a lost cause and the hornworms turned the pepper plants into a salad bar. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Homemade treats for sale in Stuart</td></tr>
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<span style="font-family: Verdana, sans-serif;">It's a good thing we have wonderful farmer's markets all over Iowa! My garden might be a flop this year but plenty of other folks are having success in theirs and sharing their goods at the numerous small town farmers markets in the towns surrounding the lake. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Springtime freshness in Panora</td></tr>
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<span style="font-family: Verdana, sans-serif;">Dexter, the closest town, has two farmers markets every Tuesday. One is in the city park, and the other is an indoor market in the historic Roundhouse. Every week the local residents set up tables in the markets and offer fresh garden produce, homemade baked goods, homemade jams, and even hand-picked walnuts. Just up the road is Stuart, where we get to do it all over again every Wednesday. The Stuart market also features farm-raised beef, eggs, bakery goods and a wide variety of produce from Early Morning Harvest, an aquaponics farm. It's just a short drive to Panora where their market is held on Friday evenings and Guthrie Center on Saturday morning. Each market has something a little different, like handmade jewelry and craft items. Yard decorations, garden plants, quilts and even a food truck sometimes appear at the farmers markets. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Freshly baked quick breads in Panora</td></tr>
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<span style="font-family: Verdana, sans-serif;">Since I primarily garden in containers, some vegetables just don't grow as well- like winter squash and zucchini. I never try to grow them anymore and rely on the farmers markets for all my zucchini and cucumbers for making pickles. In Stuart I can get great deals on pickling cucumbers and always get plenty to last through the winter. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Live music in Guthrie Center</td></tr>
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<span style="font-family: Verdana, sans-serif;">Some years we grow green beans at the Little Lake House and other years we don't. We have a pretty cool deck with some latticework that is perfect for climbing plants like Kentucky Wonder pole beans, which is one of our favorites. Letting the plants grow up the deck looks really pretty too- the blossoms look so cute and we get lots of butterflies and bees buzzing around. Most years we don't actually, because so many local growers have them. Green beans and wax beans are probably my favorite summer vegetable to can so I buy lots of them. Sometimes I get extra lucky and get a decent score of peas too. Of course every farmers market offers at least one if not more vendors selling Iowa sweet corn. It wouldn't be summer without it. Peaches and cream corn is pretty readily available but the last couple summers I have seen some different varieties as well. A blogger friend of mine even found pink sweet corn- so I'm on the lookout!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Guthrie Center's market</td></tr>
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<span style="font-family: Verdana, sans-serif;">Summer in Iowa is all about the tomatoes. At the markets you can find any kind of tomato you could possibly want- grape and cherry tomatoes, all kinds of heirlooms, great big giant Beefsteaks, and every size in between. Since I do a lot of home canning, I often buy tomatoes in bulk, either at the pick your own farm or from the farmers market vendors. I don't have to worry about planting dozens of plants and I can get great prices! I just have to load the box in the car and head home.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Each Stuart vendor has a great variety</td></tr>
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<span style="font-family: Verdana, sans-serif;">It's not just vegetables at the farmers market, there are plenty of fruits available too. Vendors offer spring berries like strawberries and raspberries and one guy at the Stuart market even offers gooseberries. I hadn't seen fresh gooseberries since I was a kid. These are wild gooseberries he forages for in the woods surrounding the lake. I'll gladly pay him to go tromping through the woods! Later in the season we see apples, plums, peaches, cherries, pears and more. While I have always wanted fruit trees in my yard I know I can get plenty of fresh fruit right at the farmers market.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Early Morning Harvest sells aquaponics<br />
and much more</td></tr>
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<span style="font-family: Verdana, sans-serif;">Of course when I want a more big and bustling market experience I can head to Des Moines every Saturday morning for the Downtown Farmers Market. It's a HUGE deal, covering several city blocks, at least three different streets, dozens and dozens of vendors, live entertainment, sidewalk brunches and all kinds of food- fresh vegetables, Indian food, breakfast burritos, cocktails, Asian foods, pizza- anything you could possibly want. It's an experience everyone should check out at least once.</span></div>
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<span style="font-family: Verdana, sans-serif;">For me though, nothing beats our small town farmers markets.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-52895394084328340762015-07-24T21:51:00.000-05:002015-07-24T21:51:25.265-05:00An Old Favorite Gets a New Look- Philly Cheesesteak Lasagna<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">It's a million degrees in Iowa today. Normally on such a hot day I'm not big on making something like lasagna, a dish that needs to spend an hour in the oven. I'm hot, crabby, just went through road rage on the commute back to the peaceful lake, and now I'm going to fire up the oven? I must be nuts.</span><br />
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<span style="font-family: Verdana, sans-serif;">Actually I am a little sad that it's blazing hot out there. This weekend downtown Des Moines is home to the annual Italian American Heritage Festival and as much as I'd love to go I just can't deal with the heat and humidity. Growing up on the south side of Des Moines this annual festival was one of my favorite things. Back in the early days the festival was held in Columbus Park. Carnival rides arrived, food stands were built, bocce ball courts set up, and crowds of hungry folks eating pasta and enjoying music and activities filled the park the entire weekend. As a junior high girl, this was THE spot to see and be seen, the place to meet guys, the reason for spending 2 hours in front of the mirror with a curling iron, only to have the humidity turn those curls into nothing. In those days my best friend Liz and I hung out at the festival- all three days- and rode The Scrambler, ate cavatelli usually catered by Guido's or maybe a group of Italian ladies from one of the Catholic churches, played carnival games (I never won anything) and tried to catch the eye of the guys from the </span><i style="font-family: Verdana, sans-serif;">other</i><span style="font-family: Verdana, sans-serif;"> junior high school. Risque times, for sure.</span></div>
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<span style="font-family: Verdana, sans-serif;">These days the festival is held downtown in Western Gateway Park. The event had grown tremendously and has moved several times. The rides are no longer around but plenty of activities keep festival goers entertained. Old guys still play bocce and lots of live music still entertains the crowd. The food has improved, with lots more food options and some very upscale vendors are really bringing the goods.</span></div>
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<span style="font-family: Verdana, sans-serif;">Learn more about the Italian American Heritage Festival by clicking <a href="http://www.italianfestivalofiowa.com/">HERE</a>. </span><br />
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<span style="font-family: Verdana, sans-serif;">In the spirit of that great Italian classic, lasagna, we are also having a little bit of pasta at the Little Lake House tonight but we are switching things up and bringing a whole new look to an old friend. Instead of the usual meat and red sauce and ricotta cheese lasagna we're having an All-American version- straight from Philadelphia. Yep, you got it- Philly Cheesesteak Lasagna. It's super easy to put together- savory ground beef with grilled peppers, onions and mushrooms layered with melty cheese, tender noodles and Alfredo sauce. Use your favorite brand of sauce in this dish- we're cheating a little with bottled sauce and you'll never know! Definitely not your Nona's lasagna, but it's gooooood.</span></div>
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<i><b><span style="font-family: Verdana, sans-serif;">Philly Cheesesteak Lasagna</span></b></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 package no boil lasagna noodles</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2 lbs lean ground beef</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 large onion</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 cup sliced mushrooms</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2 medium green bell peppers</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">salt, pepper or favorite meat seasoning</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2 tablespoons Worcestershire sauce</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 tablespoon beef soup base</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2 jars Alfredo sauce</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 lb shredded mozzarella cheese, divided</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Prepare the vegetables: I use a very large onion. Cut the onion into small julienne strips. Remove the seeds from the peppers, cut into similar sized pieces. </span></i><br />
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<i><span style="font-family: Verdana, sans-serif;">Heat a couple tablespoons of cooking oil in a large skillet over high heat. Add the vegetables and cook, stirring frequently, until vegetables begin to brown. Don't let them get too soft. Season the veggies with the meat seasoning. Remove to a large bowl and set aside.</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Crumble the ground beef into the same skillet; break up with a wooden spoon. Sprinkle with the Worcestershire sauce, some of the meat seasoning and add the beef base, mixing it into the meat drippings. Cook meat until browned and cooked through. Add to vegetables in the bowl and mix.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJHSTWTvHjrhniMZtKaM62rbsk3z6osPXzvZ-6S2_nT-IK0GBxhEisf6YB_l-Ota1tZguS5RpM04aUbTr4VTJf1jlMy1jZkvjewqe3j6NxsV2zHRbkTHrgcaQlacJXAG4TKbut1DON2c/s1600/philly6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJHSTWTvHjrhniMZtKaM62rbsk3z6osPXzvZ-6S2_nT-IK0GBxhEisf6YB_l-Ota1tZguS5RpM04aUbTr4VTJf1jlMy1jZkvjewqe3j6NxsV2zHRbkTHrgcaQlacJXAG4TKbut1DON2c/s320/philly6.jpg" width="320" /></a></div>
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<i><span style="font-family: Verdana, sans-serif;">Using a large baking pan spoon about 1/2 cup of the Alfredo sauce in the bottom and spread it around. Arrange 4 noodles on top, breaking them to fit. Spoon half of the meat mixture over the noodles. Sprinkle with 1/3 of the cheese. Pour the remaining Alfredo sauce in the first jar over evenly. Top with another four noodles. Spread the remaining meat mixture over, including any juices in the bowl, another 1/3 of the cheese. Layer another 4 noodles on top and pour the second jar of sauce over all.</span></i><br />
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<i><span style="font-family: Verdana, sans-serif;">Add about 1/2 cup of water to the jar, cover, shake, and add water to the pan. Bake in a 350 degree oven for 45 minutes. Sprinkle with the remaining 1/3 cheese, bake another 15-25 minutes until hot and bubbly, noddles are tender, and cheese is starting to brown. Let stand 10 minutes before serving.</span></i><br />
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<span style="font-family: Verdana, sans-serif;">Yes, I did use some pre-made sauce in this recipe because, let's be honest, who wants to make homemade Alfredo sauce just to turn around and make lasagna? Not me! Probably not a lot of busy families either, when kids are hungry, laundry needs to be done, the dog needs a walk and you just want to get something on the table with a minimum of fuss. Toss together some crispy salad greens and pop some garlic bread in the oven, or breadsticks, and you have a whole new take on lasagna.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com2tag:blogger.com,1999:blog-6038235533732597244.post-38294240744727766622015-07-18T12:40:00.000-05:002015-07-18T12:40:00.427-05:00Small Town Life- A New Perspective on Cooking Contests <div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">It's county fair season in Iowa again. This year I took a break from entering my own home canned foods and will get to try something completely different- judging. I won't be examining canned foods though. This year I have been invited to judge the Adair County Extension Office's 4H Pride of Iowa Cooking Contest. I'm so excited! I am assigned to the high school age group, and last year these kids made some pretty impressive dishes. Because part of the judging is food safety and the recipe, the kids have to make a poster that features their recipe and directions, and we will be paying close attention to all the steps and cleanliness practices.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxvCkqZBXCgpkVPZjOQ_3HH9PSek7zsD_0jb6KP57Ip1iAvhl7exw9teSeg4Pn7q6rBOsn6yOwqFhfwU_poCm_Z-KvsZ6JFsd3Z8aEc1fJ7Wr7jGljzKxeZd8W8E_RPvOj-icRb4c6QY/s1600/fair1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxvCkqZBXCgpkVPZjOQ_3HH9PSek7zsD_0jb6KP57Ip1iAvhl7exw9teSeg4Pn7q6rBOsn6yOwqFhfwU_poCm_Z-KvsZ6JFsd3Z8aEc1fJ7Wr7jGljzKxeZd8W8E_RPvOj-icRb4c6QY/s320/fair1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The winners! My age group is the top row- L to R- Bailee,<br />
Shelly and Shawna, and Alexis</td></tr>
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<span style="font-family: Verdana, sans-serif;">I've got some pretty great dishes to sample- Meat, Potato and Egg Bake, Deep Dish Tacos, Italian Ribeye Linguine, Cornbread Casserole, South of The Border Casserole, Breakfast Lasagna, Breakfast Roll-ups and Healthy Spaghetti. What a menu! The recipes must include at least one Iowa produced product. The poster each cook makes must demonstrate that they've done their homework about the Iowa product(s) they are using, such as nutritional content. They have an allotted time to prepare their recipe and must demonstrate proper techniques, especially food safety rules. Once their dish is completed (some of the dishes go into the oven after the prep on stage and get tasted after cooking) they are judged on appearance, correct doneness and taste. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTVbeO7Elq-OukCaGKRt3EmJejmv2JzozhOXpwjOoBu3Qm6Y9KK5LnYdarcWT0aY8nUQXE5V0iuiHN6B7saRynAWg_Ho7GUQOucPokMAWdYDeG3i0jVIabGn9kdMskYDvFZye5OXqbH4/s1600/fair3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTVbeO7Elq-OukCaGKRt3EmJejmv2JzozhOXpwjOoBu3Qm6Y9KK5LnYdarcWT0aY8nUQXE5V0iuiHN6B7saRynAWg_Ho7GUQOucPokMAWdYDeG3i0jVIabGn9kdMskYDvFZye5OXqbH4/s320/fair3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The youngest cook in the competition, Brandon is a 4th<br />
grader who prepared Guinea Grinder Boats. He was<br />
awarded a blue ribbon for his recipe</td></tr>
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<span style="font-family: Verdana, sans-serif;">Besides the award ribbons the contestants can win, they also are eligible for prizes and premiums provided by different producers and businesses, such as the Adair County Pork Producers, A.C. Beef Producers, Midwest Dairy Association, and 3 Bee Honey Farm, among others. </span></div>
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<span style="font-family: Verdana, sans-serif;">Contest day arrives and I am excited!!! It's a million degrees outside but I know the 4H building has air conditioning. After a brief orientation fellow judge Karen and I make our way to the staging area and get set up at the judges' table. We have evaluation sheets for scoring the contestants and plenty of tableware for sampling. Karen will be scoring the junior high and younger kids, grade 4 through 8, and I am judging the high school kids, grades 9 through 12. A quick glace at the schedule and I can tell we are in for some amazing sampling.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyIm7ZGm35DEtfWb3zuV3rckMmgoCN4IhhqPtFxYGAY570SksnJ8b69c8GzpL0WL_6A6hdgPUOl2JsSHf0esUflNWhvZws3chHDWthk3CAam6oFPRMNXIhnOCm3rzy2NqVlhk9CeAv-g/s1600/fair9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyIm7ZGm35DEtfWb3zuV3rckMmgoCN4IhhqPtFxYGAY570SksnJ8b69c8GzpL0WL_6A6hdgPUOl2JsSHf0esUflNWhvZws3chHDWthk3CAam6oFPRMNXIhnOCm3rzy2NqVlhk9CeAv-g/s320/fair9.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Karen Schultheis also judging the contest. She lives in<br />
Greenfield and is a school teacher</td></tr>
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<span style="font-family: Verdana, sans-serif;">So how are the cooks judged? The judging is two-fold. First we watch the cook as they prepare the recipe they chose. We consider the recipe they chose. What is the level of difficulty? Is it appropriate for the age and skill level of the contestant? What are the Iowa ingredients used? Food preparation skills are watched closely too- did the cook use proper measuring techniques? Did they use appliances correctly and safely? How about food safety- was the cook mindful of cross-contamination and safety issues?</span><br />
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<span style="font-family: Verdana, sans-serif;">Then we judge the food itself. Does the dish look appetizing? Is it cooked properly and completely? How about the taste? Finally, we judge the cook's poster they made to accompany the recipe, and their knowledge of the ingredients and nutrition aspects. As judges, we get to ask questions and find out how the cook chose the recipe, what changes they made if they adapted it from another source, their cooking experience and practice, and quiz them on their Iowa ingredients.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Hank B. made this poster for his recipe demonstration.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Alexis' Italian Ribeye Linguine is explained in detail</td></tr>
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<span style="font-family: Verdana, sans-serif;">In my group, my winners were Alexis S., a freshman, for her Italian Ribeye Linguine, third place, featuring Iowa dairy products, eggs, and beef ; a duo of Shelly B., sophomore, and Shawna A., junior, for their Healthy Spaghetti which featured spices from Tones, pasta from Barilla, Iowa-grown vegetables, Iowa ground beef and turkey, and corn oil; and the first prize winner was Bailee H., a senior, who created an amazing take on lasagna- Breakfast Lasagna, with Iowa pork (ham), turkey(turkey sausage), eggs, and dairy. </span><br />
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<span style="font-family: Verdana, sans-serif;">Why did these three stand out for me? Alexis' dish was delicious and beautiful on the plate. Her steak was cooked perfectly and her sauce was homemade with Romano, Parmesan and Gorgonzola cheeses and thickened with egg yolk. She demonstrated a skill in tempering that egg that a lot of adults can't master. She had really good knife skills, chiffonading baby spinach and using kitchen shears to snip sun dried tomatoes. She plated the dish and drizzled a balsamic glaze over the top and presented a dish worthy of a restaurant. I was truly impressed. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Shelly and Shawna worked through power outtages<br />
to make their dish. They stayed focused and didn't<br />
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<span style="font-family: Verdana, sans-serif;">The duo of Shelly and Shawna had some challenges from the get go. The power went out while they were cooking. This was their first contest but they handled it like pros, never missing a beat and just stayed focused and worked through it. How was the spaghetti? Delicious! They used herbs to bring a lot of flavor to the sauce and added lots of fresh vegetables to add nutrients and flavor, and they did something I really appreciate- they did not overcook the vegetables, leaving a slight hint of crunch and texture. In spite of the power problems the pasta was cooked wonderfully, a perfect al dente. They chose to serve farfalle instead of spaghetti and I liked that- it was easier to eat at the judging table.</span><br />
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<span style="font-family: Verdana, sans-serif;">Lasagna and breakfast are two words I never thought would go together but Bailee had the creativity to give it a shot and she made it work. Ham, turkey sausage, tender scrambled eggs, creamy Alfredo sauce, veggies, cheese and pasta sounds like a very unlikely combo but it really works! When I asked Bailee about how she came up with this idea she had a great story about working out the details and testing ideas with her mom. I never cooked with my mom and her story made me happy. This dish was truly impressive- the layers held up during serving, the noodles were perfectly cooked and my mind immediately thought this would be perfect for Christmas morning or a brunch celebration. She's got a real hit with this recipe, and that made it, for me, a point or two above the rest.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Brandon concentrates on his recipe</td></tr>
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<span style="font-family: Verdana, sans-serif;">The fair printed a cookbook with all the recipes we judged and I'm going to share them with you! I plan on cooking all the dishes I sampled because they really were very delicious, easy to prepare and all used real food ingredients and not a lot of convenience products. The first recipe is one prepared by Cody M., a freshman. Cody was fun to chat with. He enjoys cooking and like to grow his own food. He told me he fashioned a container herb garden by recycling 2 litre soda bottles and even grew vegetables in these containers. Cody found this recipe online and made a change- the original used bacon, he switched to breakfast sausage links and it works! This reminds me of pigs in a blanket and is a fun take on French toast.</span><br />
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<span style="font-family: Verdana, sans-serif;"><i><b>Breakfast Rollups</b></i></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>6 slices fresh white bread</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>1 package fully cooked sausage links</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon butter</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>1 large egg</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>2 teaspoons whole milk</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>pinch of salt</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>3 Bee Honey</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>maple syrup</i></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Cut the crusts off the bread, then flatten with a rolling pin. It will become a bit sticky. Combine egg, milk and salt in a dish and whisk to combine. Heat the sausage in the microwave until heated. Place one sausage in the middle of each piece of bread and roll up. Press the seam to seal.</i></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Melt the butter in a skillet. Dip the rollups in the egg mixture to coat. Shake off the excess. Place in hot pan and cook, turning every few minutes until all sides are golden brown. Top with a drizzle of honey and maple syrup.</i></span><br />
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<span style="font-family: Verdana, sans-serif;">I really enjoyed this experience. I was a little nervous at the mic announcing my winners at the end of the contest but I did ok. I was so happy to be part of this great competition and hope to come back again. The Adair County Fair is in west central Iowa, in the town of Greenfield. There is no better representation of life in rural Iowa than to visit a county fair. I hope you get to experience this in your lifetime.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-58426584090768743862015-07-14T17:25:00.000-05:002015-07-14T17:25:00.103-05:00Canning Cookbook- Granny's Four Bean Salad<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">One thing I have learned since moving to the country is that food trends rarely make their way out here. You will never see a food truck in a small Iowa town, and probably not find butter poached anything in a small town diner. What you will find are the kinds of foods I have always called Church Cookbook Foods. That vinegar coleslaw. Broccoli salad with bacon and raisins. Seven layer salad. Chicken and noodles. Salisbury steak. Rhubarb everything.</span><br />
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<span style="font-family: Verdana, sans-serif;">Some of my favorite cookbooks are those "church cookbook" type books. They aren't all churches anymore. Lots of organizations put together a cookbook to celebrate a milestone year, or celebrate their history. I love collecting these gems. Reading over them years down the road is a trip down memory lane. My late mother in law made foods like those. She made seven layer salad all the time. She baked every rhubarb dessert you can imagine. She made lots of things with jello.</span></div>
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<span style="font-family: Verdana, sans-serif;">I can't tell you how many of these recipes ended up on the table at picnics, reunions, barbeques over the years. Pastel colored Tupperware from the 60s was the serving bowl of choice for moms and grandmothers back in my childhood. My dad worked for a small company and their office picnic was always a potluck. The boss bought the chicken or the burgers and dog, and everyone brought a side dish. Big plastic bowls of potato salad, macaroni salad, plates of brownies and cake squares, baked beans- you name it- always lined the wooden picnic tables. </span><br />
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<span style="font-family: Verdana, sans-serif;">My dad was a Baked Beans Connoisseur. I've talked about his interest in cooking, calling him the 70s version of a foodie. He bought a Rival Crockpot as soon as they hit the market and I remember him tinkering with baked beans recipes to get just that perfect sweet and spicy, gooey slow cooked bean. My grandmother was the Bean Salad Queen. I remember her great big house in Minnesota, and sitting down to dinner at the table loaded with- you guessed it- church cookbook foods, including Perfection Salad with a dollop of Spin Blend salad dressing, pea salad, always something with Cool Whip and fruit and Four Bean Salad.</span><br />
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<span style="font-family: Verdana, sans-serif;">Four Bean Salad is one of those great recipes that lends itself well to home canning- the dressing has plenty of vinegar to make canning the vegetables safe, much like a pickled product. The green and wax beans are cooked briefly before being tossed with the kidney and garbanzo beans, chopped onions, bell pepper and crunchy celery. The sweet and sour dressing is just like Gramma's, and just like those old church cookbooks.</span><br />
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<span style="font-family: Verdana, sans-serif;">Sadly, on Recipe Making Day I was unable to get garbanzo beans at my little grocery store. Darn it, I should have planned ahead. So we're actually making Three Bean Salad with double the kidney beans (4 15oz cans, drained and rinsed), but it will still be delicious.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>Granny's Four Bean Salad</b></i></span><br />
<span style="font-family: Times, Times New Roman, serif;">adapted from Ball's recipe</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>5 cups sliced green beans (cut into 1 inch pieces)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>5 cups sliced wax beans (cut into 1 inch pieces)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 cups cooked kidney beans (canned is fine, rinse and drain)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 cups garbanzo beans (canned is fine, rinse and drain)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2-3 ribs celery, sliced on the bias</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 1/2 cups chopped onion</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 bell pepper, chopped</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>3 cups apple cider vinegar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 1/4 cups water</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 1/2 cups sugar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 tablespoon mustard seeds (mix of brown and yellow)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon celery seed</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon kosher salt</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Prepare a hot water bath canner and jars.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>In a large saucepan combine the vinegar, water, sugar, salt and spices. Bring to boil, stirring to dissolve the sugar. Keep hot.</i></span><br />
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<tr><td class="tr-caption" style="text-align: center;">So colorful- even before the green and wax beans are added</td></tr>
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<i style="font-family: Verdana, sans-serif;">In a large stockpot place the green and wax beans and celery. Cover with water and bring to boil. Boil for 5 minutes, then drain and toss with remaining vegetables. Pack the vegetables into hot canning jars. </i><br />
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<i style="font-family: Verdana, sans-serif;">Ladle the hot pickling liquid over. Remove air bubbles, fix lids and rims and place in water bath canner. Process pints for 15 minutes.</i></div>
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<span style="font-family: Verdana, sans-serif;">This is a handy salad to have on the shelf. Chill, pop open a jar and serve. Easy peasy. I love having foods like this around so when I need a last minute dish, say a last minute office potluck, or friends drop in when we're getting ready to throw some dogs on the grill, one more dish added to the meal can really stretch things, and I don't have to worry about having nothing to share or serve.</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe has been tested for safety by Ball. </span><br />
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<span style="font-family: Verdana, sans-serif;">One further word about home canned foods- if you do decide to bring any home canned food to a potluck, you should let people know it was made with home canned foods, as some people are very worried about food safety and don't eat foods canned by others. Don't be offended- they are just being proactive. I'm never offended.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com3tag:blogger.com,1999:blog-6038235533732597244.post-71207623688341980032015-07-10T16:40:00.000-05:002015-07-10T16:40:00.430-05:00Canning Cookbook- Relish Roundup<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Summer garden season is in full swing in Iowa and we have the garden bounty to prove it. Tomatoes, corn, greens of all kinds, zucchini and peppers, glorious peppers. Hot, sweet and super hot- if you're like me you have an abundance of peppers and need some creative ways to preserve them. As much as we love salsa, seriously, you can only make so much before you start thinking you've lost your mind so I often make up a few relishes every year. It's a great way to use up some odd peppers I have sitting around and relish recipes are super easy to adapt to what you have on hand. They are a pickled food, so there is a little more room for varying the ingredients without worrying about having a product that shouldn't be canned. The vinegar provides the acidity you need.</span></div>
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<span style="font-family: Verdana, sans-serif;">This first relish recipe is a great way to use up peppers. I often reach the end of the season and have a pile of different peppers of several varieties. In this recipe you need 3 quarts of chopped peppers- the type is up to you. Bell peppers have no heat so start with them and add hot peppers to the heat level you like. A mix of colors in your peppers makes a very pretty relish in the jar too.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Go easy on the super hots!! </td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">NOTE: These recipes have not been tested by the NCHFP. If you are not comfortable canning untested recipes, please do not use them.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>Spicy Pepper Relish</b></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>3 quarts finely chopped peppers*</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 large onions, finely chopped</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 cups apple cider vinegar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 cup red wine vinegar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 cups sugar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 tablespoon salt</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon ground black pepper</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>*Start with bell peppers and add hot peppers to taste. I usually use about 2 1/2 quarts bell peppers and then add the hot peppers. We grow so many super hots a recipe can get out of control hot very easily if I'm not careful.</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIv5CzQSTPeieSdRlUa5Kjhmj1hBZMOQz-79yriflMsPD5nS36btCoBJeTuWV3ZO-prsxAmkGp9G6XmzkusFSLbSJrqUgglPUAYJsUTDJcUNdhT2kpBbEIRlUCJ7rcqFF_c0xJumzb9Y/s1600/PepperMix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIv5CzQSTPeieSdRlUa5Kjhmj1hBZMOQz-79yriflMsPD5nS36btCoBJeTuWV3ZO-prsxAmkGp9G6XmzkusFSLbSJrqUgglPUAYJsUTDJcUNdhT2kpBbEIRlUCJ7rcqFF_c0xJumzb9Y/s320/PepperMix.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A colorful mix of peppers makes a beautiful relish</td></tr>
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<i style="font-family: Verdana, sans-serif;">Combine the vinegar, sugar, salt and pepper in a large stockpot. Bring to a boil, stirring to dissolve the sugar. Add the peppers and onions; return to boil and cook about 5 minutes.</i></div>
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<span style="font-family: Verdana, sans-serif;"><i>Spoon the relish into half pint jars leaving 1/2 inch headspace. Wipe rims; fix lids and rims, and process in a boiling water bath canner for 10 minutes. Allow to cool overnight before testing seals and removing rings.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoAE0vC7c1v0DZRY7Pz0JqQjTS9uC7UFP89SmTDh6I5O5CgqQgYEKHUjYR93gY5Dq2mDrqFvji2C-KbsMwnuAbxZvL4bafZQUiyNQobLc-v01wHGtS9idpM8RWoWcXNGP2pllZHRUy_s/s1600/BWBAltitudeChart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoAE0vC7c1v0DZRY7Pz0JqQjTS9uC7UFP89SmTDh6I5O5CgqQgYEKHUjYR93gY5Dq2mDrqFvji2C-KbsMwnuAbxZvL4bafZQUiyNQobLc-v01wHGtS9idpM8RWoWcXNGP2pllZHRUy_s/s1600/BWBAltitudeChart.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I wasn't always a relish lover, in fact I have spent most of my adult life convinced I hated it. Maybe it was the bizarre neon green sweet pickle relish you see at concession stands. Something turned me off, that's for sure. It wasn't until a few years ago that I bravely made radish relish and became a convert. Likewise, I started wanting relish all the time. I started coming up with reasons to make hot dogs and brats- just so I could have relish. This relish recipe was shared with me by my friend Shelly, who says this is a copycat of the famous Coney Island hot dog stand recipe.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Coney Island Relish</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>5 cups finely minced cucumber</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>3 cups finely minced onion</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 bell peppers, finely minced</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 or 2 jalapeno peppers, finely minced</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 cup finely minced celery</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>4 cups apple cider vinegar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>3 cups sugar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 teaspoons mustard seed</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 teaspoons celery seed</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon ground black pepper</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Heat the vinegar, sugar, seeds and pepper to boiling. Add the vegetables and simmer 20 minutes.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtGSz4WSlLxEMfXvy3g6iNo6X-7peIHTKbJwvxyBjkgPt-SZAU_PgNnCigYz5t8c6d-WApBZ2WH8SDo_gn9JZRymoDCiFtmSZcfsDofoo4f_Lf3t6ZR8YwoVvylyhJM3YgB7t9oCJmeQ/s1600/salsa4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtGSz4WSlLxEMfXvy3g6iNo6X-7peIHTKbJwvxyBjkgPt-SZAU_PgNnCigYz5t8c6d-WApBZ2WH8SDo_gn9JZRymoDCiFtmSZcfsDofoo4f_Lf3t6ZR8YwoVvylyhJM3YgB7t9oCJmeQ/s320/salsa4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can reduce the heat by removing the seeds and membranes</td></tr>
</tbody></table>
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<i style="font-family: Verdana, sans-serif;">Pack the relish into half pint jars leaving 1/2 inch headspace. Wipe rims; fix lids and rings, and process in a boiling water bath canner for 15 minutes. Allow to cool overnight before checking seals and removing rings.</i></div>
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<span style="font-family: Verdana, sans-serif;">Everyone knows I love cookbooks. I have.......many. Church cookbooks especially. Many of the canning recipes in those old books are questionable by today's standards but a lot of pickle and relish recipes are great, including this Piccalilli- peppers and green tomatoes, the ultimate end-of-the-garden relish and I think you're going to love it.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Mom's Old Fashioned Piccalilli</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>5 cups finely chopped peppers (sweet and hot)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>3 medium green tomatoes, finely chopped</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 onion, finely chopped</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>3 cups apple cider vinegar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 3/4 cups sugar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 teaspoon ground black pepper</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/4 teaspoon ground cinnamon</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 tablespoons mustard seed</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>pinch of cayenne pepper</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>In a large stockpot combine the vinegar, sugar and spices. Bring to a boil, then add the chopped vegetables and bring back to a boil. Reduce the heat and simmer for 30 minutes.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Spoon the relish into half pint jars. Wipe rims; fix lids and rings and process in boiling water bath canner for 15 minutes. Allow to cool overnight before checking seals and removing rings.</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Now that ought to keep you well stocked with relish until next summer, and have a few jars to give away as gifts too. Give these a try and let me know what you think!</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-22016904285699684042015-07-06T16:32:00.000-05:002015-07-06T16:32:00.376-05:00Salad For Lunch<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Every Wednesday is Summer Lunch Day in our office. What a great idea- each week a couple different people sign up to bring a lunch dish to share with the team. Doesn't have to be fancy. Most weeks we have a couple salads or a salad and a dessert of some kind. It's a great way to socialize with the team, enjoy some home cooking, and try new dishes. </span><br />
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<span style="font-family: Verdana, sans-serif;">Personally I really enjoy potluck meals like that. So many of the dishes remind me of foods my mom and grandmother used to make. Casseroles, for example, might be a Midwestern thing but they make a potluck meal really special. Our office has a cubicle we all call The Food Cube. It's set up for potluck meals- power strips for crockpots, containers of plastic forks and spoons, stacks of paper plates and bowls. Packets of condiments, all ready to go at a moment's notice. We even have a team crockpot that stays in The Food Cube in case someone brings food that needs to be heated- no need to lug your own heavy crockpot around.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRMovbnkTio5ukLRFXzXRkAMdbODIGtVd0YPHNXmvoGH8JEYxRGQ67UEE4_Wyn7IYxfnUvNFnNjJMwz-ctKT-Fjd0RTiMPV5ynj1F7X83Yyf2VmY7gRD7vkpNmIovw1vKdjr0-cb5bYA/s1600/saladday8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRMovbnkTio5ukLRFXzXRkAMdbODIGtVd0YPHNXmvoGH8JEYxRGQ67UEE4_Wyn7IYxfnUvNFnNjJMwz-ctKT-Fjd0RTiMPV5ynj1F7X83Yyf2VmY7gRD7vkpNmIovw1vKdjr0-cb5bYA/s320/saladday8.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Pasta salads are always a hit at our lunches. Fresh veggies, fun pasta shapes, sometimes a little shredded or cubed cheese make a filling dish that just about every loves. When it was my turn to bring a dish pasta salad was a natural choice, especially in this house where pasts reigns supreme. With this salad I decided to go with a Greek twist, using the veggies commonly used in a Greek salad, like tomatoes, cucumbers, bell peppers, olives and herbs. Tossed with pasta in a vinaigrette dressing, with Mediterranean herbs and cheese it was a refreshing change from the mayo type dressing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOul9bEOhY2JBGRVaseKX0NUSL0VA_6e9s98ihAKTMBNreEe4z2Amh34bZbwx-x_ecOhL2ueOjvfhqXMocBrOa6VsSVQjZq370BkYxtHEdQiGW9817UOoQwbpntH-LwbOjfYU0FptKViE/s1600/saladday3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOul9bEOhY2JBGRVaseKX0NUSL0VA_6e9s98ihAKTMBNreEe4z2Amh34bZbwx-x_ecOhL2ueOjvfhqXMocBrOa6VsSVQjZq370BkYxtHEdQiGW9817UOoQwbpntH-LwbOjfYU0FptKViE/s320/saladday3.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I prefer orzo in this dish but this time I as unable to get it- our little grocery store didn't have any! I was stuck using pasta rings. Also, feta or goat cheese are lovely crumbled into the salad if you like.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<i><b><span style="font-family: Verdana, sans-serif;">Greek Style Pasta Salad</span></b></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 pound small pasta such as orzo</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 small cucumber</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2-3 Roma tomatoes</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">6 scallions</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 cup ripe olives</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 small bell pepper</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">3 cloves garlic</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2/3 cup olive oil</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/4 cup red wine vinegar</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/2 teaspoon black pepper</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 tablespoon chopped fresh oregano</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 tablespoon chopped fresh basil</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2 tablespoons chopped fresh mint</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2 tablespoons chopped fresh parsley</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">squeeze of lemon juice</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/2 cup Parmesan cheese</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">couple handfuls fresh baby spinach</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Heat the olive oil til warm but not sizzling. Lightly crush the garlic cloves and place in the oil. Set aside and allow to steep at least an hour. </span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Cook the pasta according to package directions. Cook to al dente- do not overcook! Drain and rinse in cold water to stop the cooking process. Place in a large bowl and set aside.</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Chop the cucumber into small pieces and add to the bowl with the pasta. Cut up the tomatoes and chop into similar sized pieces, removing the seeds if you like. Add to the bowl. Chop the bell pepper and scallions (including the green tops) and into the bowl they go. Slice the olives and add those too. Add the herbs, salt and pepper.</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Fish out and discard the garlic cloves. Combine the olive oil and vinegar in a jar. Cap the jar and shake to combine. Pour over the pasta and vegetables, toss well. Add the Parmesan and spinach, squeeze a little bit of lemon juice over and toss again. Cover and chill until serving time.</span></i></div>
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<span style="font-family: Verdana, sans-serif;">This salad makes a great lunch entree and as always, you can add grilled chopped chicken, shrimp or any other meat or seafood you like. You might want to keep a little extra vinegar and oil handy in case you need a little extra for serving. I like to be able to taste the punch of the vinegar in my Greek salads. </span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-52253820737115158042015-07-02T16:30:00.000-05:002015-07-02T16:30:01.477-05:00You-Pick Farms and Me- A Love Story With a Bonus- Chocolate Raspberry Sauce (Canning Cookbook)<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">My favorite pick-your-own farm opens this coming Friday! I'm so excited! It's still too early for the tomatoes we always pick there but it's time for all kinds of other vegetables- cucumbers, peppers, and early sweet corn, plus a few surprises when you get there. </span><br />
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<span style="font-family: Verdana, sans-serif;">Even though it's too early for tomatoes, I still had that burning desire to get in the kitchen and can something so off I went in search of a different pick-your-own farm, one that offers fruits such as strawberries, raspberries and cherries. It was a bit of a drive from the lake but that's exactly what I found just outside of Altoona, Iowa, at <a href="http://www.upstreamgardens.com/">Upstream Gardens and Orchard</a>. </span><br />
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<span style="font-family: Verdana, sans-serif;">Upstream is a very new pick-your-own farm that is expanding like crazy, and even though this is just their second year offering to the public they have quite a nice variety of items available. Of course, it varies by the season but they have just about every kind of berry that grows in Iowa, an awesome selection of vegetables and a growing orchard with apples, peaches, pears and plums. I visited today and got golden raspberries and mulberries, got to meet Chris, the owner, and play with the farm kitties- momma and babies. I paid a little extra for pre-picked so I wouldn't have to worry about being too short to reach the tree branches when picking mulberries.</span><br />
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<span style="font-family: Verdana, sans-serif;">So I now have this wonderful fruit, and my next dilemma is what in the heck to make with it. Jam as single fruits or make a combo? Use the raspberries for the chocolate raspberry sauce all my canning friends have been making and raving about? Cobbler? Pie? Ugh, too many decisions sometimes. After much agonizing and debating inside my head I finally settled on making the chocolate raspberry sauce. I have plenty of jam already and more raspberries will be coming in the fall. This recipe is originally from the Ball canning book. The mulberries got stashed away in the freezer for now. I'll make something delicious with them later.</span></div>
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<i><b><span style="font-family: Verdana, sans-serif;">Chocolate Raspberry Sauce</span></b></i><br />
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<i><span style="font-family: Verdana, sans-serif;">1/2 cup unsweetened cocoa powder</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">1 package regular powdered pectin</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">4 1/2 cups crushed raspberries</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">1/4 cup lemon juice</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">6 3/4 cups sugar</span></i><br />
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<i><span style="font-family: Verdana, sans-serif;">Combine the pectin and cocoa in a small bowl, using a whisk to ensure it's evenly mixed. Set aside.</span></i><br />
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<i><span style="font-family: Verdana, sans-serif;">In a large stockpot combine the raspberries and lemon juice. Gradually mix in the cocoa mixture until completely combined. Bring to a boil over medium high heat, stirring frequently.</span></i><br />
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<i><span style="font-family: Verdana, sans-serif;">Add the sugar all at once and mix in. Return the mixture to a full rolling boil, then remove from heat. Skim off any foam. Ladle the hot mixture into prepared 8 ounce or 4 ounce jars. I like the 4 ounce jars since we are a family of two. </span></i><br />
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<i><span style="font-family: Verdana, sans-serif;">Fix lids and rings and place in boiling water bath canner, Process for 20 minutes. Remove jars to a towel on the counter and allow to cool overnight before checking seals and removing rings.</span></i><br />
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<span style="font-family: Verdana, sans-serif;">This sauce is awesome warmed up and poured over ice cream, and makes a great sauce for unfrosted cake. It's so decadent and delicious you'll be glad you tried it. Also- if you like to make homemade gifts for holiday gifts, this is a great one- if raspberries are not in season and you don't have any tucked away in the freezer, frozen purchased raspberries work just as well. Just pour the frozen berries into a bowl and crush them while still partially frozen, measure, and carry on!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>NOTE:</i></b> <i>This recipe is tested and approved by Ball.</i></span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com2tag:blogger.com,1999:blog-6038235533732597244.post-68992608766030823392015-06-28T15:00:00.000-05:002015-06-28T19:18:49.807-05:00Canning Cookbook- Triple Cherry Jam<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">The other night the Little Lake House, and a whole lot of others in Iowa, were rocked by storm after storm after storm. All day long, starting in the early morning, the rain and thunder and lightning just kept coming. Tornado sirens sounded in the nearby town of Dexter and like it always does, the satellite tv signal was knocked out by the storm. Even at nearly 3 a.m. the storm raged on. In the morning much of Iowa awoke to flooded roads, rivers bursting out of their banks, basements turned into indoor pools, and storm debris all over.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">photo courtesy of Chris Winget</td></tr>
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<span style="font-family: Verdana, sans-serif;">One casualty of the storm was a cherry tree at the aquaponics farm a few miles away. Checking my email this morning I was surprised to see Cherries!! in the subject line. I had no idea they even had fruit trees! The tree's misfortune was my good luck, because I scored a big bag of fresh sour cherries for a mere $3.00. While chatting with the farm owner, he hinted that this is the perfect amount of cherries for a pie. Good idea, although I already had plans for these guys.</span></div>
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<span style="font-family: Verdana, sans-serif;">It's getting to be canning season around here again. The pile of empty jars in the storage room is growing and the cupboards are starting to look a little bit like Old Mother Hubbard's cupboards. The tomatoes and tomato jam are long gone. So is the salsa, and many of the jams. A few odd pickles remain, a few pints of salsa verde, several jars of green beans, and a decent stash of apple butter. The cherry jam I made before has been gone for months and I've been waiting patiently for cherry season so I can replenish my stash. As you can imagine, I wasn't too heartbroken to hear about the rush sale on cherries at the farm (although losing the tree means there will be a lot fewer cherries next year) because I got a great head start on pitting cherries tonight. Those have been safely stashed in the fridge, and tomorrow I'll grab some sweet juicy Bing cherries, and my very favorite, Rainier cherries, to add to the pot. They will add a new dimension of cherry deliciousness to my jam and beautiful color too.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">photo courtesy of Chris Winget</td></tr>
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<i><b><span style="font-family: Verdana, sans-serif;">Triple Cherry Jam</span></b></i></div>
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<i><span style="font-family: Verdana, sans-serif;">2 cups chopped pitted sour cherries</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 cup pitted chopped Bing cherries</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 cup pitted chopped Rainier cherries</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1/4 cup lemon juice</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">1 box powdered pectin</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">5 cups sugar</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Pit and chop the cherries. I like to use a food processor to chop the cherries. Just add the pitted cherries to the workbowl and pulse several times to desired size. I like to keep some larger chunks of fruit in the jam so I only pulse two or three times. Measure 4 cups fruit. Place in large heavy stockpot with the lemon juice and pectin.</span></i><br />
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<tr><td class="tr-caption" style="text-align: center;">Sour cherries, pitted and ready to go.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bing cherries and Rainier cherries</td></tr>
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<i><span style="font-family: Verdana, sans-serif;">Measure the sugar and set aside.</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Place the stockpot over medium high heat and bring to a full rolling boil, stirring constantly. Add the sugar all at once. Return to boil, stirring the entire time, and boil for one minute. Remove from heat and skim foam.</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">Ladle the hot jam into prepared canning jars to 1/4 inch headspace. Fix lids and rings. Process in a boiling water bath canner for 10 minutes. Let jars cool undisturbed overnight before removing the rings and checking seals.</span></i><br />
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<span style="font-family: Verdana, sans-serif;">I had enough cherries to make a double batch BUT you should never double a batch of jam or jelly. You might end up with a jam that doesn't set properly. Make two batches instead. You don't even have to wash the stockpot between batches, just add the fruit and cook the next batch. Each batch makes about 8 8-oz jelly jars.</span><br />
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<span style="font-family: Verdana, sans-serif;">Next up on the agenda? Popping an English muffin in the toaster, slathering that bad boy with real butter and adding a nice big spoonful of this luscious cherry jam. It's also really good served with a creamy cheese as part of a cheese plate, spooned onto a slice of cheesecake or even as part of the PB&J.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">NOTE: This recipe has not been tested by the NCHFP. If you are not comfortable canning untested recipes, please do not use this one. Having said that, cherry jam is a basic recipe and this one differs from tested recipes only in the fact that there is more than one type of cherry in the mixture. Acidity is not affected.</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-54173362354080660672015-06-21T14:04:00.000-05:002015-06-21T14:04:00.371-05:00Product Review: When It's Too Hot To Cook (Much)<div style="text-align: left;">
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<span style="font-family: Verdana, sans-serif;">It's been a few months now since I have been making that daily commute back to the city for work. It's been great getting back into the swing of things, and I am really enjoying being part of a big company again. I don't miss the teeny tiny three person office environment one bit. I'm very lucky to be working where I do. The company is very focused on maintaining a happy environment for the employees and we have loads of social activities like barbecues, contests, community volunteering opportunities and so much more. The company brings food trucks onto the campus every week so we don't have to go far for lunch and have a rotating lineup of options. </span><br />
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<span style="font-family: Verdana, sans-serif;">Just this past week the company announced they would be hosting a weekly farmers market on the campus. I was so excited to hear this! That has been the one thing I did miss about my previous job- having access to our small ton farmers market, and even participating as a vendor. Now I don't have to worry about missing out on garden fresh vegetables that I can't or don't grow at home. I can stroll over to the market before getting in my car and heading home.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AJkpMae_RcgPL2tRI6NfwFXGKLEAu4B2i4ks9srrzqbV2EFKyjQeoZUF-tU4KFObty5E6u0SFlgCdWZJ7Vss1ch2jpP1kFEBKuffJwm5ncpKwfBP_knfnAUR-74RRE9v6C8VWoH7u1M/s1600/dolesalad9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AJkpMae_RcgPL2tRI6NfwFXGKLEAu4B2i4ks9srrzqbV2EFKyjQeoZUF-tU4KFObty5E6u0SFlgCdWZJ7Vss1ch2jpP1kFEBKuffJwm5ncpKwfBP_knfnAUR-74RRE9v6C8VWoH7u1M/s320/dolesalad9.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In my office we do a weekly lunch sign-up for fun. Every Wednesday one or two people volunteer to bring lunch for our team. There are twelve of us, so it's not a HUGE endeavor or a full scale catering event by any means, but just a fun way to be social and try some new foods. During the most recent Wednesday lunch one of my coworkers brought in a salad- Asian flavors with crunchy veggies and crispy wonton strips. Really really good. Reminded me of an old church cookbook recipe I used to make using bagged coleslaw mix and uncooked crushed ramen noodles, but it wasn't exactly the same. She shared her secret "recipe"- it IS a bagged salad, a complete salad kit she picked up at the grocery store, and it was so delicious I thought it would be great to use as a starting point for summer meal in one salads on these hot hot hot no-cooking days!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcz3pwXfopz8Vfel6AcPjrr56Qe4Sz9LeflgYfBiKDwxJ6dDjyx6EtgFQfVt8h-6VZC4BolDYtR0DqauFY43J4psN6RqegD286kJ5uYv-CxtctIENJag-4WdYTP1I2NZRPpcTR5rVZD8o/s1600/dolesalad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcz3pwXfopz8Vfel6AcPjrr56Qe4Sz9LeflgYfBiKDwxJ6dDjyx6EtgFQfVt8h-6VZC4BolDYtR0DqauFY43J4psN6RqegD286kJ5uYv-CxtctIENJag-4WdYTP1I2NZRPpcTR5rVZD8o/s320/dolesalad2.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The Dole Chopped Salad Kit is such a great idea. </span><span style="font-family: Verdana, sans-serif;">I chose the Asian Sesame variety, the same as the one my coworker brought to lunch. </span><span style="font-family: Verdana, sans-serif;">Everything you need is in this one bag- the salad greens including kale, shredded carrots, sliced almonds, those crunchy wonton strips and Sesame Ginger Vinaigrette.</span><br />
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<span style="font-family: Verdana, sans-serif;">I am dressing mine up with some fresh additions. Chopped scallions, because I happen to have them on hand, and some julienned baby bok choy are going in the bowl. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jGq5xVrTQJ99-3NLY7hIm3zjUvlMxG4w9Jg3g8N_v2M757ObrWaczGS_gzEdLxMVyR3Fil93sFKZhG4Pte8t51s5F0DBTyWOBZeQaLY3HIrYPcn6Ew4Bgel4BqkcXYUucLs4mF6ez8E/s1600/dolesalad10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jGq5xVrTQJ99-3NLY7hIm3zjUvlMxG4w9Jg3g8N_v2M757ObrWaczGS_gzEdLxMVyR3Fil93sFKZhG4Pte8t51s5F0DBTyWOBZeQaLY3HIrYPcn6Ew4Bgel4BqkcXYUucLs4mF6ez8E/s320/dolesalad10.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby bok choy is has a crisp crunch and great flavor</td></tr>
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<span style="font-family: Verdana, sans-serif;">Because I am serving this salad for dinner I thought it would be nice to get a source of protein in there as well, so I am pan-grilling some shrimp, which have been seasoned with </span><a href="http://www.feintastingfoods.com/" style="font-family: Verdana, sans-serif;">Feiny's Chesapeake Bay Rub</a><span style="font-family: Verdana, sans-serif;">, and quickly seared in a wok. They literally cook in a minute or two so I am in and out of the kitchen super fast and they are delicious and perfect with the Asian flavors in the salad. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The shrimp were juicy and delicious with just a hint<br />of caramelization from the hot skillet or wok</td></tr>
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<span style="font-family: Verdana, sans-serif;">Dinner prep went super fast. I bought shrimp with the peels intact so I had to take a few minutes to peel them and pull off the tails before tossing with the Chesapeake Bay Rub and that was the most difficult part of "cooking." I wish I had grabbed a cucumber because that would have been a great addition to this salad, so would water chestnuts! It took just seconds to toss the veggies in a large bowl with the dressing and extras, plate up a serving and top with some of the shrimp. Done!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Yes, that IS an autograph on the package- because I am a<br />dork like that. Actually, Adam hand-packages his rubs and<br />sends them out as ordered so you always get a freshly<br />mixed batch. </td></tr>
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<span style="font-family: Verdana, sans-serif;">You can find this salad kit at just about any large grocery store. Of course I picked it up shopping in the city after work, it's not available out here in our teeny grocery store. You definitely want to get yourself some Chesapeake Bay Rub too- get that by clicking </span><a href="http://www.feintastingfoods.com/" style="font-family: Verdana, sans-serif;">HERE</a><span style="font-family: Verdana, sans-serif;">.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-67753490813885673152015-06-03T20:01:00.001-05:002015-06-03T20:03:11.939-05:00Country Life- A Day in Audubon CountyHere is another entry from the former tourism blog that I wrote for a previous employer, this time featuring Audubon County, Iowa. Since summer festival season is just getting underway this seemed like a good time to focus on the home of Operation T-Bone.<br />
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A Day in Audubon County</h3>
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A very HOT day, in fact.<br />
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When we, Midwest Partnership, first started talking about ideas to help promote tourism in the region, we knew several things. We needed to see what's out there. We needed to experience what's out there. And we needed to get started.........at the hottest time of the year (actually, not sure why it worked out that way but it did).<br />
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So our first Tourism Day we chose Audubon County, and August 3, the first day of the weekend known as Operation T-Bone, which is the town of Audubon's big summer celebration. Every small town has a festival. Some they celebrate their heritage, some their local history, some their industry. Audubon is famous for Albert the Bull, and t-bones and thus Operation T-Bone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxwpFG762Fx8WGcBI41WedZmG7aK3Ew_SuL0EfxLaNvxkCIEvKEM6ECh8j3iykd-niZBp3hSwC20nf9T71h8lO4GXuOQGN9O35hXX36j2XtXrKcRR2Ff0Nx5u-bjojhwHVhH0xp4klnfk/s1600/audubon+9.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxwpFG762Fx8WGcBI41WedZmG7aK3Ew_SuL0EfxLaNvxkCIEvKEM6ECh8j3iykd-niZBp3hSwC20nf9T71h8lO4GXuOQGN9O35hXX36j2XtXrKcRR2Ff0Nx5u-bjojhwHVhH0xp4klnfk/s320/audubon+9.jpg" style="border: none; position: relative;" width="320" /></a></div>
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The town of Audubon is a beautiful town named after John James Audubon and many buildings and parks and other landmarks in the town pay homage to him. The park in the middle of the town has the Bird Walk, a walkway paved with mosaic tiles depicting different species of birds. Statues and murals dot the town.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rKalEfmJdcbA1Rn-bNXyWC5yGGprK7__DCXvl4U_ukKRE7khkeq2nt-DUGD3IyTGtumez07LWHynTxL4ixenmRTXJuGPC1U_kwPt8BPF-9UXR3ofvmgA8qjLS2F49YwI0-65XmZRkD_i/s1600/audubon.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rKalEfmJdcbA1Rn-bNXyWC5yGGprK7__DCXvl4U_ukKRE7khkeq2nt-DUGD3IyTGtumez07LWHynTxL4ixenmRTXJuGPC1U_kwPt8BPF-9UXR3ofvmgA8qjLS2F49YwI0-65XmZRkD_i/s320/audubon.jpg" style="border: none; position: relative;" width="320" /></a></div>
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But let's back up just a little bit. There is one thing that really stands out when you arrive in the town of Audubon, if you're coming from the south you are definitely going to meet Albert the Bull right away. Albert is a fantastic work of art and in life-like detail. There is a kiosk in the park with many photos taken during construction and after.<br />
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Push the button and Albert himself will tell you his story. Albert lives in a very nice park with lots of playground equipment for little ones while mom and dad learn about the famous bull.<br />
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After leaving Albert we headed to downtown Audubon to find the Bird Walk. The town's "main street" is lined with quaint little shops and businesses and at the top of the hill is the park with a big statue of John J. Audubon, surrounded by beautiful plantings and of course, the Bird Walk. The tiles lining the walk are true works of art themselves. I can't imagine the painstaking care that went into the creation of these mosaic glass tiles- the detail and color is just beautiful. Each tile is sponsored by a person, family, organization, etc to help fund the walk.<br />
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<tr><td class="tr-caption" style="font-size: 11.8800001144409px;">Just one of many many tiles that line the walk, each depicting a different bird.</td></tr>
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Also in the park is a group of old limestone footings arranged to create a small theater, along with a small building.<br />
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Again here you can read, and push the button, to hear the story of the limestone footings and how they came to be there.<br />
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They are arranged to allow small groups to listen to a speaker or perhaps tour guide describe the different areas of the park, which is right across the street from the austere Audubon County Courthouse.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5j7P-C3U9wHL08hNIv1yXOZxQgDGgyymW3wWxQwCZoA5ptXvNQlGOf0WIrinhwr2kP0ZE8uqxiuODlL4si0p4QUZsiqWcnPePBUtyerTlPNpKEXHFEqSt7yPyKZFfxww1-vZ8wOK884a3/s1600/audubon4.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5j7P-C3U9wHL08hNIv1yXOZxQgDGgyymW3wWxQwCZoA5ptXvNQlGOf0WIrinhwr2kP0ZE8uqxiuODlL4si0p4QUZsiqWcnPePBUtyerTlPNpKEXHFEqSt7yPyKZFfxww1-vZ8wOK884a3/s320/audubon4.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11.8800001144409px;">John James Audubon</td></tr>
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Heading back down the main street you just can't miss the giant stained glass window memorializing John J. Audubon. It's a beautiful tribute.<br />
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As we headed out to check out some other sights in Audubon county we made Kimballton the first stop. The beautiful fountain and statue of Hans Christian Andersen's "The Little Mermaid" graces the park.<br />
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Like many small rural towns, Kimballton has the "main street" lined with small businesses, taverns, the post office.<br />
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Not far from Kimballton, and while technically NOT in Audubon county, we couldn't come this far without a visit to Elk Horn, to see the historic Danish Windmill and eat at their famous Danish Inn. The windmill is quite a sight to see.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlWIxY0plLN64Hr4jQ7CeIEyZvUddsH36GeiBF0mAjKz_2nY-az9Bo-AFQBuk1Q3hy1t1NS3vPqkmTjNxyjTrUsIOE8sbDmrvrqzNIOXw26nUzNVM95TVuJgTYl1_xrJFJCzF6Atn1AmQ/s1600/mill1.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlWIxY0plLN64Hr4jQ7CeIEyZvUddsH36GeiBF0mAjKz_2nY-az9Bo-AFQBuk1Q3hy1t1NS3vPqkmTjNxyjTrUsIOE8sbDmrvrqzNIOXw26nUzNVM95TVuJgTYl1_xrJFJCzF6Atn1AmQ/s320/mill1.jpg" style="border: none; position: relative;" width="320" /></a></div>
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It was literally purchased in Denmark, disassembled with each piece being labelled and numbered and delivered to Elk Horn, to be reassembled where it stands today. Instead of paper blueprints, the construction people who disassembled the mill built a scale model with every matching piece numbered so that once delivered to Iowa, the mill could be reassembled correctly.<br />
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Visitors to the mill begin their tour with a short video that tells the entire of story of how the mill came to be where it is today.<br />
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It's an amazing story and quite a testament to what a small community can do when they join together and want something bad enough. After the video you are free to wander inside the mill as your leisure, which we did, taking pictures as we went, everything from the scale model to descriptive plaques on the wall, to the giant grindstones.<br />
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Going to up the second level is a simple fight of stairs, climbing to the third level, it's more like a ladder and higher still- well, we didn't venture that far !<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAFacQPDKJaxvOt90oR8VI2XyMO5PiermNrdI3JKjtdbUMj9BR9u8_GNU6Yj3q-Yc2PpM9sRQcjmpAmwH27WbuxVaFEDwdceEiHzE5piSd-yQz2CQYklODRq7basApIqlQitbnO5zx2bt/s1600/mill10.jpg" imageanchor="1" style="color: #6699cc; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAFacQPDKJaxvOt90oR8VI2XyMO5PiermNrdI3JKjtdbUMj9BR9u8_GNU6Yj3q-Yc2PpM9sRQcjmpAmwH27WbuxVaFEDwdceEiHzE5piSd-yQz2CQYklODRq7basApIqlQitbnO5zx2bt/s320/mill10.jpg" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11.8800001144409px;">Looking up into the mechanism of the mill. We could have climbed<br />
higher but chose not to !!</td></tr>
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After lunch at the famous Danish Inn we headed to Exira but before we even got there we had to stop at the Danish Countryside Winery.<br />
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This might have been the highlight to the day ! As it was a weekday we were the only visitors to the tasting room and so the owners, Al and Carol Petersen, were thrilled to give us a tour of the restored barn and tasting room. The farm has been in the family over 100 years and what once was a pretty ratty looking sheep barn was transformed by the owners into a beautifully restored and wonderfully decorated winery, tasting room and huge party room on the upper level. They have a photo album that shows the progress from junky old barn to the beautiful building it is today.<br />
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Back in the tasting room we tried several varieties and both Sarah and I found something to take home. The owners were so friendly and accommodating. They answered questions, talked about the different grapes and were the perfect hosts. The long drive from the highway to the winery building in lined with acres of beautiful Iowa grapevines in many varieties. We had to tear ourselves away from this charming couple and their beautiful winery.<br />
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Exira was next on the list as well as the Plow in the Tree in a park nearby there.<br />
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According to the local legend, a young man was working his farm when he was called off to war, leaning the hand plow against a then spindly little oak tree. He never returned and the plow was never moved. Today the oak is a GIANT grown tree and has grown around and "swallowed" the plow. Very little is still visible.<br />
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Our last stop of the day was the Nathaniel Hamlin Park and Museum- just south of Audubon.<br />
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The museum is run by a friendly older man who had loads of fun stories and a 3 wheel golf cart he drove us around on (it was a fairly SCARY ride !!!) They had a HUGE barn like building lined with murals that were saved from an old sale barn that was being torn down and brought here.<br />
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Antique equipment of all kinds, preserved animals, farm equipment, even the Flintstones' car are all on display here.<br />
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He drove us up to the main house which is where the Hamlin family lived long ago. Each room is decorated in a different theme, from cooking to school to military, it was filled with memorabilia of Iowans generations ago. Also on the ground are live animals, rabbits, chickens, a tame raccoon and a herd of elk.<br />
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By the end of our huge loop around Audubon County we were pretty beaten up by the heat and ready to head home. There is so much more to explore in Audubon County we just ran out of time- and we will be back !!.............<i>Monica, August 3, 2012</i></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-15816127005385840682015-05-28T16:42:00.000-05:002015-05-28T19:44:18.567-05:00Summer Berry Crisp<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Summer is officially kicked off! That means it's time for loads of fresh fruit and berries in our gardens, farmers markets and store shelves. Strawberries, blackberries, raspberries...... so many delicious summer desserts can be made with these juicy summer favorites.</span></div>
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<span style="font-family: Verdana, sans-serif;">Last year here in Iowa we had an unexpected late snow and killing frost that really hurt the berry crops. Many of the pick your own berry farms nearby didn't have enough of a crop to even open. Not the case this year! I'm already seeing beautiful berries in the markets and that makes me so happy! Berry pies and crisps have always been favorites of mine, so imagine how thrilled I was today to run in to the store for just a couple things and find they have a great sale of fresh berries. You bet I grabbed some and headed home to bake something.</span></div>
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<span style="font-family: Verdana, sans-serif;">I could have taken the easy way out and just sliced some strawberries, tossed with the raspberries and blackberries and served draped over ice cream, but I wanted something really good, and really homey. Fruit crisps have always been among my favorite desserts. This classic recipe is a church cookbook staple, and something you can find at just about every potluck or church dinner. Often made with sliced apples or peaches, or even cherries, here I used a four berry combo to make a ruby red and crunchy crisp with loads of juicy berry goodness. Just a package of each kind of berry is all it takes. Wash, drain and you're ready to go. I quartered the strawberries so they'd be similar size and shape as the other berries. Let's bake!</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>Fresh Berry Fruit Crisp</b></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 package blackberries</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 package raspberries</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 package blueberries</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 package strawberries, quartered</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/4 cup cornstarch</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2/3 cup sugar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Topping:</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 cup flour</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/2 cup packed brown sugar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/4 cup sugar</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/3 cup butter</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>dash cinnamon</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>In a large bowl toss the berries with the sugar and cornstarch. Pile the fruit in a 9x9 baking dish.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>In a medium bowl mix the topping ingredients, dry ingredients first, then use a fork or pastry blender to cut the butter in until mixture forms coarse crumbs. Sprinkle evenly over the fruit.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Bake at 400 degrees about 45 minutes until bubbly and the topping is deep golden brown.</i></span></div>
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<span style="font-family: Verdana, sans-serif;">This recipe is a super simple dessert that's just as easy to throw together with frozen berries as it is fresh. I like to stock the freezer with berries when they go on sale- freeze them on a sheet pan until frozen solid, then spoon into freezer bags. You can easily measure out the amount you need when you need it! With most recipes, just add 10 minutes to the baking time if using frozen berries.</span></div>
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<span style="font-family: Verdana, sans-serif;">This fruit crisp is delicious with a scoop of ice cream or whipped cream. It is heavenly if it's slightly warm from the oven!</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-49479411731896859682015-05-25T23:19:00.000-05:002015-05-25T23:19:25.540-05:00Country Life: The patriotic spirit of Casey, Iowa<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 18px; font-stretch: normal; font-weight: normal; margin: 0px; position: relative;">
<span style="font-size: 15px; line-height: 1.4;">Nowhere is patriotism more alive and well than in America's small towns. The hustle and bustle of city life is not part of the day here, and the relaxed lifestyle gives people more of a chance to reflect on what we have to be thankful for. At a time when America is embroiled in conflicts the rest of us see on television, it hits home in a much larger way when a "hometown kid" is wounded or killed in action.</span></h3>
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The town of Casey, Iowa, in Guthrie County, is one of those towns that is very proud of their patriotism. Along the quiet main street, lined with antique shops and businesses long gone is a gap in the facade of brick buildings. In that quiet spot, the town has built a memorial to our men and women in the armed forces.<br />
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Veterans Memorial Park was founded in 2000, and features beautifully landscaped gardens, benches for reflecting and quiet moments, a gazebo, and most notably, a huge mural painted by the local artist, Ray "Bubba" Sorensen II.<br />
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Like his other patriotic artwork, the mural is dedicated to the United States Military, past, present and future, and depicts scenes from almost every war.<br />
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Each scene in this incredibly detailed two-story mural tells the story of war, from the loss of a fellow soldier,<br />
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to the brotherhood that develops among soldiers during times of conflict, far from their homes, and often in very dangerous locations.<br />
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A Gulf War pilot of memorialized,<br />
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as a soldier fighting during the Vietnam War works his way through the jungle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuseILU1W_3QRui8JpCKI222UTCTjQHYJBqLcOQR7Wfj_VfMEST3PGZTEXWDTfAKGXTEcLaE6ME36VCT_El3iyCNBeqYCsMz5aZ__WIad8qAc7eQvoR4snz-FGDPoNXVOzNcBN7FpL5fT/s1600/caseywall6.jpg" imageanchor="1" style="color: #6699cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuseILU1W_3QRui8JpCKI222UTCTjQHYJBqLcOQR7Wfj_VfMEST3PGZTEXWDTfAKGXTEcLaE6ME36VCT_El3iyCNBeqYCsMz5aZ__WIad8qAc7eQvoR4snz-FGDPoNXVOzNcBN7FpL5fT/s320/caseywall6.jpg" style="border: none; position: relative;" width="320" /></a></div>
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Generations old images of Uncle Sam recall the "I Want You" campaign nearly a century ago.<br />
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The Japanese attack on Pearl Harbor is also captured,<br />
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as is the landing of American troops on Omaha Beach in World War II.<br />
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Above all else, we are reminded to say thank you to all of our servicemen and women, for the freedom we enjoy today, for their sacrifices and that of their families. Veterans Memorial Park is a very fitting and sincere tribute, and an Iowa small town gem that should NOT be missed.<br />
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You can learn more about the artist, Ray "Bubba" Sorensen II, and his many beautiful works of art my visiting <a href="http://www.thefreedomrock.com/" style="color: #6699cc; text-decoration: none;">http://www.thefreedomrock.com/</a>.</div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0tag:blogger.com,1999:blog-6038235533732597244.post-86305268738987268982015-05-16T12:30:00.000-05:002015-05-16T12:30:00.980-05:00Springtime at The Little Lake House<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Seems like winter took forever to go away, and it wasn't all that BAD really! Maybe I'm just getting old and grumpy. Maybe I'm turning into one of "those" people- you know the ones, they live in a winter climate state but complain all winter long about snow. Guess what guys- Arizona has vacancies.......</span></div>
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<span style="font-family: Verdana, sans-serif;">So spring has finally arrived, and with that the start of gardening season. I have been a gardener for many many years. I have had all sorts of gardens- patio gardens, little gardens, huge gardens, raised beds, water gardens, container gardens. I'm always trying something new it seems. Container gardening seems to fit my lifestyle the best right now. Our big wraparound deck has lots of space and I manage to fill it with containers every year.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vCarfMudCYVtSVxIDfJrBi2YcCQcID_wsV41qrRNrqBloBBOh1rF6a_olohA7xQBpqu3YmXnl1OAM7EP0-O1ut1j5w2imU-waAOXJCX9EbZ54_X7YMYVPDZwfBzGlGn9whCL6nC2YYw/s1600/garden5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vCarfMudCYVtSVxIDfJrBi2YcCQcID_wsV41qrRNrqBloBBOh1rF6a_olohA7xQBpqu3YmXnl1OAM7EP0-O1ut1j5w2imU-waAOXJCX9EbZ54_X7YMYVPDZwfBzGlGn9whCL6nC2YYw/s320/garden5.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">What do I grow? Everything! If it grows in the dirt it can be grown in a container. I have grown every vegetable you can think of from lettuce to carrots to ghost peppers. Every year I have the requisite tomatoes. This year I am growing six different kinds of cherry tomatoes- Husky Red, Gold Nugget, Yellow Pearberries, Chocolate Cherry, Indigo Blue Berry and Indigo Rose. I have one regular tomato plant just for hamburgers and BLTs and such. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmuXMlMcRiLfIicqMbWm20jbh7s5-dsKc_kpeeNXNxX8mui99EuGD61BTFuxeQbdz6ioVVavXGNN75rXts3V7nUUk415J260qNlBsyj6SAw9bQ6mZWvkq9drGM8zS8phkRK8oRJDHq7s/s1600/garden2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmuXMlMcRiLfIicqMbWm20jbh7s5-dsKc_kpeeNXNxX8mui99EuGD61BTFuxeQbdz6ioVVavXGNN75rXts3V7nUUk415J260qNlBsyj6SAw9bQ6mZWvkq9drGM8zS8phkRK8oRJDHq7s/s320/garden2.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I can't have a garden without peppers. Hot peppers. The hottest of the hot. This year is no exception. Basking in the sun this season are ghost peppers, scorpion peppers, Kraken, Infinity Naga, Morango, Black Congo and Fatalii chilies. I have grown ghosts and scorpions before, but the others are all new to us. I don't grow bell peppers most years because they are so readily available at the farmers market in town or at the Amish farm we visit every year. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESoAg6L5HPs8r_n96xM7ZjXdVQElGz04mhG6G-MGAyYiA7c6X0IxxO9MO3mYz3gkRlwp_qLtYz14uqJpUBXqvCf4FGK2TVNq-0jCMXPTpy0ePilX8nPdIt25hCKTneKOaCvtLg1neuG0/s1600/garden1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESoAg6L5HPs8r_n96xM7ZjXdVQElGz04mhG6G-MGAyYiA7c6X0IxxO9MO3mYz3gkRlwp_qLtYz14uqJpUBXqvCf4FGK2TVNq-0jCMXPTpy0ePilX8nPdIt25hCKTneKOaCvtLg1neuG0/s320/garden1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gbIsjM5ynBhTv4hrv9e6MDxNSCuKDawHSk_QN0s7GTkFYEszsyfbsH_G5QOfcUjvEsZCLI8KVDJt1EgZjm8UJori87ck4iOlny5Dwq0gZj2OZM_WoQYESASxc5wEupmNz_lB0etu_zw/s1600/garden6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gbIsjM5ynBhTv4hrv9e6MDxNSCuKDawHSk_QN0s7GTkFYEszsyfbsH_G5QOfcUjvEsZCLI8KVDJt1EgZjm8UJori87ck4iOlny5Dwq0gZj2OZM_WoQYESASxc5wEupmNz_lB0etu_zw/s320/garden6.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Every kitchen garden needs herbs, and ours always has plenty. I have a big pot that is home to a chive clump that is over 30 years old and still producing. It came from my mother's garden many years ago and I have no idea how long it lived in her garden. It has moved with me numerous times, to California and back, and finally here at The Little Lake House. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffn15MJq8HSq_AahT4WV-PDktJjYUx5yJAFn0STk6fEMxZR7B6PeX_LcjwhdtlLrDjDVbcO7QGPTw8dAQtXYX_tVHao7z7NBb3sjYnoPH8tCCyifT1vv_hBnlLEk7-LgJ_TqpRtmqlQs/s1600/garden3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffn15MJq8HSq_AahT4WV-PDktJjYUx5yJAFn0STk6fEMxZR7B6PeX_LcjwhdtlLrDjDVbcO7QGPTw8dAQtXYX_tVHao7z7NBb3sjYnoPH8tCCyifT1vv_hBnlLEk7-LgJ_TqpRtmqlQs/s320/garden3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 30 year old chive clump has been in that pot for more<br />
than 20 years.</td></tr>
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<span style="font-family: Verdana, sans-serif;">Big pots of parsley sit next to this old chive, and all around the deck we have different kinds of basil, different kinds of thyme, sage, oregano, marjoram, rosemary and mint. Mint is a great container herb because you can control it. Plant it in the ground and you have just unleashed the beast. It spreads like wildfire. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTABFR9zRDXsY7WVm_KQToBg-Fp64I0SiXj-xpdq77NIoQKFIjUhaVMs6KXPmAIA6s26d8OHfH9AZku-tsK3A7oCw84VR4aMXeCNk0QYjddjcfdkAvdZYriAIUJpWC_Td6gq9xcnC-Nic/s1600/garden4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTABFR9zRDXsY7WVm_KQToBg-Fp64I0SiXj-xpdq77NIoQKFIjUhaVMs6KXPmAIA6s26d8OHfH9AZku-tsK3A7oCw84VR4aMXeCNk0QYjddjcfdkAvdZYriAIUJpWC_Td6gq9xcnC-Nic/s320/garden4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before long little baby herb plants will fill all these pots<br />
and will flavor our food</td></tr>
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<span style="font-family: Verdana, sans-serif;">Some of the more uncommon vegetables I grow in containers include lettuces and kale, radishes, carrots (the Parisian Market carrots are round like golf balls), eggplant and even sweet corn. Cabbage grows well in containers and so do Brussels sprouts as long as you have a secure place for them - out of the wind so they don't blow over. </span></div>
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<span style="font-family: Verdana, sans-serif;">What are some of your favorites to grow in your own garden? What kind of gardens do you prefer?</span></div>
Monica Ricciohttp://www.blogger.com/profile/07968430927429273784noreply@blogger.com0