tag:blogger.com,1999:blog-5840020118707015402024-02-06T19:45:04.955-08:00Alive in rural INalive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-584002011870701540.post-24966150418974644052010-10-08T06:05:00.000-07:002010-10-08T07:02:02.986-07:00Making a Living<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdiQNdqW3-r064rFm1y7OHUqvTP50T3kLgWQdWP8E-wC_KlJtLvx3jahYYQuf3_pG2h-CoJzR05Y2aUOtDvN6jf2lpavbz2hRxGeknQFpmUANfH_hLiyqX-okhN_4VND-YeDsoJUjrXs/s1600/nate.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525670494731647922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdiQNdqW3-r064rFm1y7OHUqvTP50T3kLgWQdWP8E-wC_KlJtLvx3jahYYQuf3_pG2h-CoJzR05Y2aUOtDvN6jf2lpavbz2hRxGeknQFpmUANfH_hLiyqX-okhN_4VND-YeDsoJUjrXs/s320/nate.JPG" /></a><br /><div>I woke up this morning thinking about the new days sun coming up and the life of one of the many farmers I know. Hard work at daybreak that continues until the sun goes down with a couple of meals in between is the life of a chosen few.</div><br /><div>If you ever go to an area of the country where organic gardening is the norm, food in the raw or cooked state becomes more sustainable and appreciated. In Northern CA , my sister Chris and I visited a market in the middle of an old town that labeled the produce by the growers name. You could actually "see" the farms and know where your food came from. That was about 3 years ago and it's more prevalent now than then. Hopefully at some point more folks will appreciate their food and the growers who put long hours in everyday to bring good health to those who choose their product. Anyway, I've yet to see that come to this area with the exception of Modocs market bringing in local food and actually acknowledging the grower..kudos to you! My point is that many of us grow organic for ourselves, few of us get the idea of not poisoning our food source, some of us won't whine when we pay more for safe food, and one family in this area is REALLY trying to bring more knowledge, variety, and quality to this community. I truly hope for the success of Nate & Diane Fingerle's RiverRidge Farms outside of Roann. Nathan and his family (including his father) work non-stop to provide local, organic produce at a reasonable price. From a small plot and a dinky greenhouse to the expansion of most of their yard and the additions of multiple greenhouses, he's able to supply North Manchester school systems (as one example) with fresh greens and salad ingredients. I find this amazing! It takes calculations, determination, time and money to generate enough food for this project, but they make it work. Not to mention they are supporting an ever growing family of their own. I guess I feel proud to know them, proud of their work, proud to know they want to share food for others that is SAFE to eat, and are carrying on a humble way of life that anyone can appreciate. Most of us know where live and the gardens are accessible most of the time with a little area for on site market. You can find more information about RiverRidge Farms on a great site that can also steer you towards other products in our area as well by looking up <a href="http://www.localharvest.org/">http://www.localharvest.org/</a> . Happy Eating!</div><br /><br /><div></div>alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-23783974689064299462010-04-03T10:50:00.000-07:002010-04-03T11:48:39.237-07:00A Foodies Critique!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDpUCom8Yl_6a7BQMecH4ABS0SsPju1D7B7OpYeJeNtS5eP4739_7qoUjMfRASlMPY3BI4HB55eZikbJ1kA2BtDr4z_8xuGSi_apYiNu5IT4JCZXfxd8cBkljofkyol4V3GBCFi177mg/s1600/2009_0418april100015.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455982755029090034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDpUCom8Yl_6a7BQMecH4ABS0SsPju1D7B7OpYeJeNtS5eP4739_7qoUjMfRASlMPY3BI4HB55eZikbJ1kA2BtDr4z_8xuGSi_apYiNu5IT4JCZXfxd8cBkljofkyol4V3GBCFi177mg/s320/2009_0418april100015.JPG" /></a><br /><div>Call it mean, call it fussy, call it snobby, call it educated but I live the life of a foodie. I shoot food of what I grow, prepare, eat and experience during travel and growers farms. Rarely do I really "like"much of the local prepared food but tolerate it to have an occasional meal out. You have to admit, there's not many choices in Wabash, Indiana that are not fast food. So, when the newly revamped downtown hotel became Charlie Creek Inn opened "Twenty", it was my duty to check it out. It is impressive to look at from the outside and having been through it in different phases of reconstruction it is just as beautiful on the inside. Having helped open two restaurants myself, I know there are always bugs to work out in the first several months of business. The staff was plenty, the room decorated stylish, our seating was window, it was clean, inviting, and friendly . What could go wrong? The answer-nothing. From the get-go even tho I drilled our waitress on the freshness of fish and the sides she handled it well and was glad to get answers. Here's what gives me a clue on freshness---the salad was NOT brown! Laugh if you will, but in Wabash I've gotten several brown salads, returned them and got the same quality BACK! Greens looked great, the veggies were fresh and my husbands Caesar looked wonderful with the <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Parmesan</span> crisps that were right on! I ordered <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Panko</span> scallops with <span id="SPELLING_ERROR_3" class="blsp-spelling-error">wasabi</span> and a horseradish mashed <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">potato</span> that came with a quick sauteed veggie mix. Steve ordered the <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Cioppino</span> which I hadn't seen on a menu since living in the N.CA Bay area. Does one really get a good fish stew in the Midwest? YES! Haven eaten <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Cioppino</span> in SF it's hard to compare since the fish is different. There it's a mixed variety of fresh crab, mussels, clams, shrimp, and whatever white fish is seasonal during that time (usually Nov.-April). Here, the chef creates a decent job for what is available. So, I tasted it several times--I like a fishy stock taste and thought it weak, but the seasoning was good, the fish fresh and cooked properly and the presentation tasteful. As for my dish-well, it was outstanding! Since I am a wasabi fan, I requested more but to tell the truth, I wouldn't have changed a thing...amazing. We ordered a creme brulee to split for dessert . It was portioned fine for sharing and came with fresh fruit. The exterior had it's usual crunch and the custard part was creamy and showed off the vanilla taste as the seeds from scraping the bean were not strained away. Yum. All in all, our dining experience was a good and we look forward to another visit-I hope you are able to take advantage of what Twenty has to offer .<br /></div><div>Please keep up the good work! You can check it out on thier web site too! <a href="http://www.charleycreekinn.com/">http://www.charleycreekinn.com</a></div><br /><br /><div></div>alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-71626369879022986162010-03-08T08:19:00.000-08:002010-03-08T08:53:35.869-08:00BUSTIN OUT<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlk_kcUeVvnwwvcS0TzXQUpLfchJv3zz6KW52LRazVrpjivXqur93inZh_Bf4yhAt26fKF_rWSSZnK40ufGh5aEqBHM2IMgPaqRqz15YBD2Njzm_aUGAsK5abd5F28gQbzutWwPFUZP4/s1600-h/2009_0323march0032.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446300110806524066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlk_kcUeVvnwwvcS0TzXQUpLfchJv3zz6KW52LRazVrpjivXqur93inZh_Bf4yhAt26fKF_rWSSZnK40ufGh5aEqBHM2IMgPaqRqz15YBD2Njzm_aUGAsK5abd5F28gQbzutWwPFUZP4/s320/2009_0323march0032.JPG" /></a> Wasn't there a Pure Prarie League song like that? This little flower was the first on our property to bloom..what a struggle poking thru a dried leaf! Musta really wanted to make its way to the sunshine! Nice seeing the first signs of spring even though it's not warm enough to plant much. I even saw some garlic popping thru from Octobers planting. Woo hoo!alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-48663283599366426332009-10-05T06:23:00.000-07:002009-10-05T06:41:51.939-07:00THE GREAT WHITE!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cWmsNmJWIiKUlmXh6CQEDRE_TV1fuev3XEKmS_vvFV3KuN6aVdfJhain12KfxqD8hZhTbiPT3SOBfvqCWf0NV1QkyoDSgSrvEnzeVQ33NrWRxectuONNGTXSM_mEZ7MAM95awjvbCTo/s1600-h/2008_101709october0007.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cWmsNmJWIiKUlmXh6CQEDRE_TV1fuev3XEKmS_vvFV3KuN6aVdfJhain12KfxqD8hZhTbiPT3SOBfvqCWf0NV1QkyoDSgSrvEnzeVQ33NrWRxectuONNGTXSM_mEZ7MAM95awjvbCTo/s400/2008_101709october0007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5389110474322042706" /></a><br />Here in Indiana it's harvest time or just after for some. I'm still pulling out peppers by the bushel and no one seems to want them-a couple of weeks ago I was selling heirloom tomatoes at market and in Wabash you almost can't give them away. Pity, pity. Whole foods in Indy was PAYING more than I charged at market. Guess I'll target them next year! Anyway, it's kind of a relief to have this garden done as the season was so overwhelmed with parent issues. Did, however, manage to squeeze out a few pumpkins but only one of the "Full Moon" pumpkin was on the plant. Steve thought it is over 50 pounds -loading and unloading it to the front of the house was a pain! I think pumpkins are sooooo beautiful!!! Perhaps that soybean field would look really good in shades of orange, pinks, grays, and blue! <br />So, I'm back to the peppers-roasting, peeling, chopping and freezing. Several trays in the oven with New Mex Sandia drying for winter. Happy Harvest!alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-50518921549685881472009-07-19T12:32:00.000-07:002009-07-19T13:03:35.589-07:00lazy day picklesGreetings all! Before I get started, the last blog was a big vent and I feel better having said it all. Life is a little more settled today and I wanted to take the time to share a taste of summer that I hope you continue to use every summer. In the height of the season, so much produce comes on at once and those that garden/cook know that it's hard to get to it all without it becoming overwhelming. So, while you can, please give these Lazy Day Pickles a try. A new batch every week keeps us going and it's a "keeper". The caterer said so....(me).<br /><br /> <br />Lazy Day Refrigerator Pickles<br /><br />6 C. sliced cucumbers<br />1 C. sliced onions<br />1 C. white vinegar<br />1/2 C. water<br />1 1/4 C.sugar<br />1 t. pickling or coarse sea salt<br />1 t. celery seed<br />1/2 t. mustard seed<br />1/2 t. tumeric<br /><br />In a tupperware or crock you can cover, combine cucumbers and onions. In a large saucepan, combine all remaining ingredients and bring to a boil. Stir to make sure sugar gets dissolved. Pour hot mixture over cucumbers and onions. Refrigerate 24 hours for flavor to develop. I usually can't wait that long ! yumm yumm!!alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-45776880524592862632009-07-10T12:57:00.000-07:002009-07-10T13:48:15.691-07:00oh pea!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-L_V-hnpIcZ0-B3Ghi6Mw0O1VL_irpbE2TZAg21y8WXEY_A_psFSugTPrxyqaxq6HFBjsQbNukXcxnKXUTewdpwKr683mOea2C33d_LJeZjwz_ZfCMNfyBEk7sKJ7VH2ZgB_o_7osfIw/s1600-h/pea.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-L_V-hnpIcZ0-B3Ghi6Mw0O1VL_irpbE2TZAg21y8WXEY_A_psFSugTPrxyqaxq6HFBjsQbNukXcxnKXUTewdpwKr683mOea2C33d_LJeZjwz_ZfCMNfyBEk7sKJ7VH2ZgB_o_7osfIw/s320/pea.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5356932868512694082" /></a><br />I need to vent! The last couple of weeks have been a whirlwind of crap, heartbreak, worry, and loss on a daily basis and I've had enough! We had to cancel our July vacation plans as mom was admitted to Parkview 3 weeks ago. I don't mean to sound mean, but each time we've planned to go away, someone ends up in the hospital. The last 5 years we have been here. Anyone knows what that can do to a soul! Anyway, dad & I have been driving up and back every other day to visit her. Supposedly she'll be coming home on Monday and we've arranged for adult day care at a nursing home down the street so dad isn't so overloaded. His own health was deteriorating prior to her admission and anxiety about did him in. Losing a friend to a freak accident was very disturbing and the Wabash gossip that accompanied it was even more appalling. Shame,shame, shame on those that call themselves Christians and can't stop gossiping! I'd rather be spiritual and know I'm not to judge others. So I guess I'm pretty mad about that part of living here. Forest came down with sharp pains yesterday and ended up at the hospital for a CAT for appendicitis which turned out to be negative(hurray!) but still not feeling well and in the same day, Drew dumped his motorcycle to avoid a deer late last night and is banged up but shaken up by it all. I'm fried. \ The peas---well, my garden has really been neglected, I barely look at it, missed picking black raspberries (booooo!)except for a handful to make a pie, and pray that all will change soon. I know it's my purpose to take care of everyone else, but dang! Calgon take me away!!!!!!alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-49704406002914273972009-04-16T07:00:00.000-07:002009-04-21T15:44:31.196-07:00Mornin' Glory Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlk1ysYxkJRGl4lQszytMYuR6pJv03JNRs7OqcFIv6pIFs9NwT7bFwloVLb_KD-X9FNnuah21eQzvPNiGUrymkP14pfb1AVjJyzwXyMFEXP69gMDg_5CZwuBXgzRPjO2js_YMC6YLifQ/s1600-h/2008_0430march090025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlk1ysYxkJRGl4lQszytMYuR6pJv03JNRs7OqcFIv6pIFs9NwT7bFwloVLb_KD-X9FNnuah21eQzvPNiGUrymkP14pfb1AVjJyzwXyMFEXP69gMDg_5CZwuBXgzRPjO2js_YMC6YLifQ/s200/2008_0430march090025.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5327279126463073554" /></a><br />I thought that since it was a beautiful day in rural Indiana, I'd share this recipe with you. Even though the history of Morning Glory Muffins have been around forever they seemed to be on the back burner for a long time in my house. To me, they are breakfast all on their own and a good snack for some long days of activity as well. I've "healthied" them up a little since the old 70's days. This may have to appear more frequently on my breakfast menu since it's grab and run to get to the garden days!<br /><br />2 C.unbleached flour 1/2 C.Chopped nuts<br />1 1/4 C. sugar 1/2 C. unsweetened flaked coconut<br />2 t. baking soda 1 apple, peeled, cored,grated<br />2 t. cinnamon 3 eggs<br />1/4 t salt 1/2 C. oil<br />2 C. shredded organic carrots 1/2 C. applesauce<br />1/2 C. white raisins (or currants, or black) 2 t. vanilla<br /><br />Preheat oven to 350. Grease 12 muffin cups or line with paper liners. <br />In a large bowl, mix flour, sugar, baking soda, cinnamon, salt. Stir in the carrot,raisins, nuts, coconut and apple.<br />In a separate bowl, beat eggs, oil, applesauce, and vanilla. Stir egg mixture into carrot/flour mixture, just until moistened. Scoop into prepared muffin cups (I had them really full!).<br />Bake for 20 minutes or until toothpick comes out clean. Cool on rack for 10 minutes then remove from pan to continue cooling. Yum!alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-20712950181824771622009-03-25T09:05:00.000-07:002009-03-25T09:38:01.162-07:00The Test of Spring<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDJwxtkMeT92OAfQLjo7ue1C1zsZb2W7-9w-RmoVrT47B3z0NdxoCVPH7wpB58NVipSwUcQIgB5Lpqm1sHb7pKzuR7rWfQZWPGpt6zyhgpYrU54VVvi8RtrlY1po2KTEW2WnxEiz-Z_k/s1600-h/2008_0408march090015.JPG"><img id="BLOGGER_PHOTO_ID_5317164896871040930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDJwxtkMeT92OAfQLjo7ue1C1zsZb2W7-9w-RmoVrT47B3z0NdxoCVPH7wpB58NVipSwUcQIgB5Lpqm1sHb7pKzuR7rWfQZWPGpt6zyhgpYrU54VVvi8RtrlY1po2KTEW2WnxEiz-Z_k/s200/2008_0408march090015.JPG" border="0" /></a><br /><div>I've counted back on my calendar several times in order to get my seeds started at the proper times, cleaned all the funky old seed trays the best they can be, mixed my starter stuff and read the labels, heat mats on and ready to go.....it's a waiting game on starting pepper seeds but if all works well then we will have some great starts. Seems as tho they take weeks to pop up but this year the garden gods (goddesses) were with me. It's nice to have unusual heirloom varieties that few in the area have. We really wanted to grow more New Mex types this year for roasting and freezing so getting a good head start on those were important. Not to mention the heirloom tomatoes that are highly desired at market. I'm hoping to narrow down the selection, but there's so many interesting varieties it's hard to do. At the transplanting stage there's usually some left over that just won't fit in anywhere so give me a call the end of May!!!<br />Peas are in as well as arugula, radishes, spinach, lettuces and parsley. Can't get too much ahead even tho I'm anxious to do more.<br />Today I'm prepping for my final exam for the Master Gardener program. Hard for an "old" mind to exercise memorization. Singing it has helped when no one is around!-I'm just hoping to not fail. Wonder if anyone has had to take it again! That would be a bummer as I'd rather be planting or painting. Well, I'm back to the books----M I C, K E Y, M O U S E (that's my song)</div>alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-26841301240215294152009-02-27T05:31:00.000-08:002009-02-27T06:30:42.233-08:00All the local talentGreetings everyone! When I first started this blog, I commented on how there is so much talent in our community that is unappreciated or taken for granted. I'd like to focus on recognizing each and every person I find in the area that has their own unique talent . One at a time of course and it's going to take a long time to make it through the realm of creativity we have! Please do recognize too, that <a href="http://www.honeywellcenter.org/">http://www.honeywellcenter.org/</a> is a great source of what's happening in the arts all around us. They are dedicated in spreading the word and letting us all know how and when to educate and entertain us in many ways. But, last night (& other times) I took a class on bracelet making with Candice Cooper. Ok, so she's local for US, but she's internationally known to others in the beading and crafting world. To take it lightly that she does classes here sooooooo inexpensively is an understatement. What would one pay to attend a really great artist workshop anywhere else? Anyway, I really love my bracelet project and hope that her business thrives-doing classes in our town is a crumb off the cupcake for her, but I really appreciate it. Her current blog is <a href="http://candiecooper.typepad.com/">http://candiecooper.typepad.com/</a> so check it out for upcoming events.alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-71376531798093303272009-01-20T07:49:00.000-08:002009-01-20T08:06:20.217-08:00A New Day<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnuhcr7qb-ptTseF4qq_LqJCVBHdRAMpg3HTWyFFM9pqcWvhuQ9C8sW6phlqhTXgcXx5dlvqISwuQ_cuzNiZb4xs-Tr5Feaww9tVKQABTNyciVWwYa5-LRgvm4KbvWi3RBN7DIQTE7XQ/s1600-h/2008_0205inaug0018.JPG"><img id="BLOGGER_PHOTO_ID_5293407715976802946" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnuhcr7qb-ptTseF4qq_LqJCVBHdRAMpg3HTWyFFM9pqcWvhuQ9C8sW6phlqhTXgcXx5dlvqISwuQ_cuzNiZb4xs-Tr5Feaww9tVKQABTNyciVWwYa5-LRgvm4KbvWi3RBN7DIQTE7XQ/s200/2008_0205inaug0018.JPG" border="0" /></a><br /><div>Indeed it is a new day and a beautiful, frosty one at that. Living in the Midwest is like the tundra to me. After 22 years away and in mild winters I think winters are just plain nuts. Guess that's why I go into hibernation mode. Today, however, the sky was so pastel as the sun was rising and the trees glistening with frost and it was calling me outdoors at 8am.<br />It seems apropos to call it a new day since today is a new day for our country. Regardless of your choice of presidents, America is facing so many challenges that never is it in the hands of one man (or woman) to make it all happen for us. Take your stand-make a difference in your daily life whether you touch someone spiritually, emotionally or not, let this day be a beginning of change for us all-friends to connect with, neighbors to help, family to call on-what is everyone waiting for!! </div>alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-1512891830859818432008-12-16T10:16:00.000-08:002008-12-16T10:42:24.601-08:00December's soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrOe-mDxvXCPCmNPQNAbe7ySZ-PtsXziB28wRwwMiR-AAHtKEAL-5mk2VpUC5bWSLsu4_-6bhwfv-EHQqnUoa2VjadchRKRRXtUPp8W7s2VoQl3KWFkjPVbdKL5JWXG9Snk1lNau16LI/s1600-h/2008_1216soup0021.JPG"><img id="BLOGGER_PHOTO_ID_5280459263780501362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrOe-mDxvXCPCmNPQNAbe7ySZ-PtsXziB28wRwwMiR-AAHtKEAL-5mk2VpUC5bWSLsu4_-6bhwfv-EHQqnUoa2VjadchRKRRXtUPp8W7s2VoQl3KWFkjPVbdKL5JWXG9Snk1lNau16LI/s200/2008_1216soup0021.JPG" border="0" /></a><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ok</span>, normally I'd be typing fast as I could if I had a new dessert but the weather made me write this instead. About 18 degrees and gloomy justified trying a recipe that I've been looking at for a while. I'm on an email list for 101 cookbooks that is creative, healthy, and wonderful looking food that has thought put into it. <a href="http://www.101cookbooks.com/">http://www.101cookbooks.com/</a> if you want to check it out. In November, I printed the recipe for Baby Lima Soup with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Chipotle</span> Broth. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ok</span>, it may sound a little boring, but this mornings creation was anything BUT boring. I followed the recipe with the exception of using some stock (veg) instead of all water but to each his own. All the ingredients are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">accessible</span> locally which is great to not have to dash out of town for an obscure item. Ok, I'm getting back to wrapping gifts and contemplating a cup of tea..<br /><p> </p>alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-49216825958271568512008-10-21T12:17:00.000-07:002008-10-21T12:34:15.739-07:00TWD Pumpkin muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6d7F2HaiYEgpm1WEt6VaHBwsHXBeyIbdMtwltB_OK9yzjcUwtHS7VWr2o35kNmXGZZhWU4JuLWRGEfU84G1Dxh163g-_N9EWmLj-U4mvb9QJZodxDG1KUZ-4owg8KCX_00bEdCP2WvU/s1600-h/DSCN4688.JPG"><img id="BLOGGER_PHOTO_ID_5259692679104898322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6d7F2HaiYEgpm1WEt6VaHBwsHXBeyIbdMtwltB_OK9yzjcUwtHS7VWr2o35kNmXGZZhWU4JuLWRGEfU84G1Dxh163g-_N9EWmLj-U4mvb9QJZodxDG1KUZ-4owg8KCX_00bEdCP2WvU/s200/DSCN4688.JPG" border="0" /></a><br /><div>As some of you know I rarely get on the computer until after harvest. Having several organic heirloom gardens and all that goes with it consumes my time. Weekends are trotting off to market, picking, and putting up food in many different forms. We do have some white neck pumpkins left for me to bake and bag up for future pies, but I've already cut up a 13 pound one and started on making goodies. Dorie Greenspans "Baking from my home to yours" cookbook is one of the few I've HAD to have in the past years. Her recipe for pumpkin muffins is todays assignment so here's to getting an A+ in class Dorie! Moist and cakey, these are going to hit the spot~ I'll be baking more pumpkin this week and giving the rest away. Thanks!</div>alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com0tag:blogger.com,1999:blog-584002011870701540.post-32940906586330742462008-10-08T05:16:00.000-07:002008-10-08T05:57:58.202-07:00Chicago Foodie trip<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmEj_4nOqllbiPzGBj4OFABNqVqpE17sFXtdrg0qIrYTVWqqfxMWGfbOYOo1eXa5xX2RSRcMobPAGiGNTg7uBX-rjEg_1gRBrRR_0ObQV6Pj3i2NWINOQurA17iGOfkL2FFLOHsxVJ4k/s1600-h/DSCN4649.JPG"><img id="BLOGGER_PHOTO_ID_5254760350958121682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmEj_4nOqllbiPzGBj4OFABNqVqpE17sFXtdrg0qIrYTVWqqfxMWGfbOYOo1eXa5xX2RSRcMobPAGiGNTg7uBX-rjEg_1gRBrRR_0ObQV6Pj3i2NWINOQurA17iGOfkL2FFLOHsxVJ4k/s200/DSCN4649.JPG" border="0" /></a><br /><br /><div>A couple times a year, the cook store <span class="blsp-spelling-error" id="SPELLING_ERROR_0">KitchenArt</span> in West Lafayette, IN does some unique tours of ethnic regions in Chicago. It was our third trip but it changes nearly every time in the 12 years they've been guiding folks <span class="blsp-spelling-error" id="SPELLING_ERROR_1">thru</span> the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">backroads</span> and along Lake Shore Drive. We live for the "feel" of the city since we live a rural life and the change does a soul good. We loaded up on fresh fish at the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Isaacson</span> L and Stein Fish co. during our first stop. Top notch whole fish packed on ice for you to bag up, get cleaned if you choose, while sloshing around in the cool , puddled crowded room. I sometimes wish we lived closer just for that. The fresh fish in Wabash is usually frozen and who knows how long it's been that.</div><br /><div>Another run was to the ethnic area of the Italian section which is really dying out. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Conte</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Savola</span> European Specialties is a great Italian deli featuring domestic pastas, cheeses and hand made Buffalo <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">mozzarella</span> that is wonderful. The homemade salamis & <span class="blsp-spelling-error" id="SPELLING_ERROR_8">cannoli</span> aren't bad either.</div><br /><div>The Greek area on S.<span class="blsp-spelling-error" id="SPELLING_ERROR_9">Halsted</span> St. is barely thriving as "<span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Greek</span>" but has many other stores surrounding it. We visited <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Artopolis</span> Bakery & Cafe' which had a beautiful pastry and bread section, wines and gifts. The artisan bread we purchased was very tasty. The BEST shop was a couple doors down. The Pan Hellenic Pastry Shop has the best handmade Greek pastries in the Midwest and I couldn't resist the powdered sugar almond cookies, some nutty chocolate macaroons, and an assorted box of tradition pastries. The service was friendly, informative and very attentive.</div><div></div><br /><div>We were really trying to save ourselves for the Indian/Pakistani area on W.Devon as that was our lunch stop and I had already reviewed the area for a lunch idea. It is restaurant row intermixed with sari shops and food stores. Heaven!!!! We ate lunch at <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Sabri</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Nehari</span> where we shared our dishes with each other. The menu can be found on a site called Menu Pages which helps making food choices <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">easier</span> ahead of time. Four of us <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">thoroughly</span> enjoyed the entire experience from the friendly attentive waiters to the freshness and presentation of the food. Loved it, loved it, loved it. The <span class="blsp-spelling-error" id="SPELLING_ERROR_16">naan</span> was over the top with lots of garlic and onion - <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Yummm</span>..<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiSCKNlkLw7JQWj_mTwR92FlSf4t8kCirsot78uT0fxgyubnM5yEMWX1Oc81WlZCe43QKkWiNMwaptbCnWGwlP7xyFDdhY51sjN4pfg1Rbb6TXrRKEI4SIjnzykGgFdXryJvdJNd3BhQ/s1600-h/DSCN4634.JPG"><img id="BLOGGER_PHOTO_ID_5254762529589782530" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiSCKNlkLw7JQWj_mTwR92FlSf4t8kCirsot78uT0fxgyubnM5yEMWX1Oc81WlZCe43QKkWiNMwaptbCnWGwlP7xyFDdhY51sjN4pfg1Rbb6TXrRKEI4SIjnzykGgFdXryJvdJNd3BhQ/s200/DSCN4634.JPG" border="0" /></a>Worth the trip-Yes!!Thanks Kitchen Art!</div></div>alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com1tag:blogger.com,1999:blog-584002011870701540.post-4353115663276619952008-08-26T06:13:00.000-07:002008-08-26T06:37:27.363-07:00Wild Veggies!!!!!!!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGLfS_JFP6keZh_w63LCqDXeAeiSNbXsgpXEuZSAITBIwF3FWPucabMPTkmLfr5ByPgSIFrntMswSFSITaOQjlEeDQgKYSgIZTVzUPkRAzUZiAA7XmNT-XaPM8ASgAF8YpUTxqXfbxfQ8/s1600-h/perv+carrots.jpg"><img id="BLOGGER_PHOTO_ID_5238815693986948738" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGLfS_JFP6keZh_w63LCqDXeAeiSNbXsgpXEuZSAITBIwF3FWPucabMPTkmLfr5ByPgSIFrntMswSFSITaOQjlEeDQgKYSgIZTVzUPkRAzUZiAA7XmNT-XaPM8ASgAF8YpUTxqXfbxfQ8/s320/perv+carrots.jpg" border="0" /></a><br /><div>Who say's Indiana is dull!!!!!!!!!!!! I thought that while my 25 year old nephew was visiting I'd pull up a couple of carrots since I didn't think he'd ever seen them growing before. So I pull up the one on the left and we nearly cracked up. Commenting on what a joke that one was I pulled up the one one next to it. What a scream!!! Maybe he'll grow carrots, maybe not, but this has to take the cake!</div><div>All the rest of the garden has taken off well and the heirloom tomatoes that everyone has been waiting for are ready.</div><div>Hurray-so are the asian pears, green beans, zephyr squash, eggplants, peppers, peaches, and everything else. Typing this is my only break from food until everything is frozen, canned, sold, or given away. The last couple of weeks has flown by with the celebration of dad's 80th birthday, my sisters (and nephew) visiting, Forest going to college and the beginning of harvest/market. Lots of cookouts and visiting in between-typing this is my only food break! Need to get back at it!!!bye for now. teri</div>alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com2tag:blogger.com,1999:blog-584002011870701540.post-2818292842848390802008-07-03T17:52:00.000-07:002008-07-03T18:02:29.859-07:00The Pie RecipeYou can use blackberries, blueberries, and rhubarb as well for this pie. I hope you consider this a "keeper". <br /><br />1 1/3 C. Half & Half<br />1 C. sugar<br />1/2 t. salt<br />4 T. plus 1t. flour<br />dash cinnamon<br /><br />2 C. fresh berries, cleaned and drained<br /><br />In a small saucepan, barely heat all of the above ingredients enough just to dissolve the sugar. I don't get it hot-just whisk it enough to make it smooth and take off the heat. In the bottom of a prepared pie shell, put in 2 cups of the berries. Pour mixture over berries and bake 50 minutes @ 375 degrees. Middle will be slightly shaky like a custard pie. Let cool if you can.<br /><br />You can reduce the sugar to 2/3 cup if using strawberries or blueberries. This recipe is very forgiving. I've used heavy cream instead of Half & Half and reduced the flour slightly and it came out beautiful as well. <br /><br />Happy summer!alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com2tag:blogger.com,1999:blog-584002011870701540.post-77123587587244989772008-07-03T17:29:00.000-07:002008-12-08T15:23:05.849-08:00It's black raspberry season!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WIu1yzsP7OZS-wrsq1Ro4lh3hffs8IS12TQtkCAXgRjDjYB3pd4Ax5U7X_eFvAhorSQEaEw_eNNeAdTkpbQSndnuunWf6WoCkEs-cC-b__HMxFkAtl-IxNjbMCsq3ZowROchRL1611A/s1600-h/DSCN4415.JPG"><img id="BLOGGER_PHOTO_ID_5218954929613877906" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WIu1yzsP7OZS-wrsq1Ro4lh3hffs8IS12TQtkCAXgRjDjYB3pd4Ax5U7X_eFvAhorSQEaEw_eNNeAdTkpbQSndnuunWf6WoCkEs-cC-b__HMxFkAtl-IxNjbMCsq3ZowROchRL1611A/s320/DSCN4415.JPG" border="0" /></a><br /><div>Living in the country (or city) black raspberries are nearly everywhere for a short time. People pick until the freezer are full, they're sick of pie, have made enough jam, or just plain tired of looking at them. Terrible thing to be burned out on wild black raspberries. We have a friend that has gallon bags of them in the freezer that never get used. Yeh, yeh, it's a sin. kinda like finding more morels than you'll ever eat. Like that happens to me anymore!!! Anyway, it's the day before the big fireworks and I'm gearing up to go pick some berries again. I've made 3 black raspberry cream pies and 7 jars of freezer jam and still fired up about getting stuck by thorns, bitten by mosquitos and getting poison ivy. What am I thinking?!!! I'm thinking pie. In our neck of the woods there's Old Order Baptist and Menonite women that seem to excel in pie baking. While picking blueberries last year I was able to get a recipe in coversation on how they make thier berry cream pies. There's a layer of fruit and a sweet creamy layer that sinks to the bottom that has to be one of the best combinations ever. I've tweaked it slightly but it's really pure, simple and totally deserving of the hours of picking one can put in.</div>alive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com2tag:blogger.com,1999:blog-584002011870701540.post-40847783732167645372008-06-27T12:56:00.000-07:002008-12-08T15:23:05.974-08:00Rural Indiana food, cooking, gardening<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCDRMFdhuhDLMif9TT7rpFTipwWA0M795NlBF1jgL6UENW7Y-sW2pO8gCgsh0QYHDL2hT_WS2jstGlTgLYl0DGZuh9VRyz6kaAmnULL-eaXDrm0mSOomU3Fg3hTJ9Jv1LkNgs2cdlhW0/s1600-h/DSCN4396.JPG"><img id="BLOGGER_PHOTO_ID_5216670235102481954" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCDRMFdhuhDLMif9TT7rpFTipwWA0M795NlBF1jgL6UENW7Y-sW2pO8gCgsh0QYHDL2hT_WS2jstGlTgLYl0DGZuh9VRyz6kaAmnULL-eaXDrm0mSOomU3Fg3hTJ9Jv1LkNgs2cdlhW0/s320/DSCN4396.JPG" border="0" /></a><br />Funny, I started typing wondering what I was going to say. Since I'm alive in rural, IN. I choose make the best of what I'm given. With that being said, we just had a really good rain so the garden is perked up and looking good. I just counted the heirloom tomato plants in one garden and it's over the top! Why do I do this to myself???!!!Eeegads. One small woman trying to maintain over 90 assorted plants. No wonder I'm wiped. Well, if anyone ever reads this just know that when these plants are ready-watch out! Farmer's market here I come. Aside from that garden is the "other" garden-rows of green beans, several types of cucumbers, dill, an assortment of eggplants, zephyr squash, unusual pumpkins, and some banana melon my husband wanted to try. I am probably the only person in Indiana that has epazote coming up thru the cracks of my patio. It's that drive of good food that inspires me to grow everything I can. Aside from the tame stuff, wild black raspberries are ready to pick. I don't have enough around our property to even make a pie since I stuff them in my mouth as fast as I pick them. Another rural friend Ken just called to tell me he picked a gallon last night. Dang! Begging works. <br />Tomorrow is the Paradise Springs Art Festival in "downtown" Wabash. For Wabash, it's a neat little festival with some quality art. Think I'll check out the farmer's market before it to snag some sqaush from a friend that had them in his greenhouse. Nice to have a jump on the game! Seems as if in this little community, there's an abundance of talented people all connected in some way. It is my hope to bring them all to the big blog table for you to enjoy the talents of this small town.<br />Until tomorrow, Terialive in rural INhttp://www.blogger.com/profile/09087124368201599204noreply@blogger.com2