FROMONLINE | 2014-06-04

                        
A farmer’s soil, a child’s dirt Column Summary A farmer’s soil grows the green that we need to live, a child’s dirt just keeps mom busy. In our country neighborhood, farmers have been tractor driving a constant stretch working the soil for planting. I enjoy the many earth shades of a farmer’s rich soil; the dark, moist brown of a newly plowed field, and the lighter shades of broken down richness into a light and rain ready, planted field. I have already spied pop-up sprouts of green, eager for Mother Nature’s cooperative months of nourishment. Farmers that have dedicated their lives to growing our food, and harvesting the fibers for our clothing, deserve great respect and appreciation. As I travel my daily township routes and day trip beyond my own county lines, I see the farms, the fields, the fence lines and I think to myself, these acres are far beyond the description of dirt. A farmer’s soil is a gift, dirt is simply an opinion. Dirt is what blackens the bottom of a playful child’s bare feet. Dirt is that brown circle around a small child’s mouth after taste-testing sandbox sand for the first time. Dirt is the settled dust on a hardworking man’s shoulders; it flies with a job-well-done pat-on-the-back. Soil is the broken ground that farm machinery cuts open, exposing rich color, working earth worms, and decades of turned over field stones. Soil is the black richness that is dug and bagged, and shipped to greenhouses all over the country. Soil is the ground where elderly hands hoe and rake a garden in the backyard, teaching the children where to drop the seeds. Dirt is what my knees wear after weeding and grooming the flower beds. Dirt is what breaks in play clothes each day; bottoms carry dirt from sandbox to swing set, and it is dirt that finds its way to our skin during tree climbing, rolling down grassy hills, and of course sliding into base. Soil is the base of towering tassel-topped corn stalks and the clutch of low lying strawberry vines; a farmer’s soil is God’s nourishing plumbing into all that is green and growing. Soil is the upper layer of earth in which plants grow, a black or dark brown material typically consisting of a mixture of organic remains, clay, and rock particles. And dirt, it is a substance, such as mud or dust, that soils someone or something. So if you add water to soil, you make a dirt called mud, or drought it out and soil, once again becomes dirt. But the in between time when soil is not dirt, it is a national treasure. How does your garden grow? Share recipes for early spring produce with Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome; thewritecook@sssnet.com One-Dish Chicken Tamales (Daphne Ross, Wooster) 1 (8 1/2 ounce) package Jiffy corn muffin mix 1 (14 3/4 ounce) can cream-style corn 2 eggs, lightly beaten 1/2 cup milk 1 teaspoon chili powder 1/2teaspoon cumin 1 (8 ounce) package shredded Mexican cheese blend 1 (10 ounce) can enchilada sauce, hot or mild 3 cups shredded cooked chicken 1 cup sour cream In a large bowl, combine the corn muffin mix, corn, eggs, milk, chili powder, cumin, and 1 cup of the cheese. Spoon into a greased 9 x 13 inch baking dish. Bake at 400 degrees for 20 minutes. Pierce casserole with a small knife in about 12 places and spread enchilada sauce over top. Scatter chicken and remaining cup of cheese over casserole top; bake for another 20 minutes. Allow to cool for 10 minutes. Serve with sour cream, shredded lettuce salad, and warmed tortilla chips with warm cheese dip. Blueberry Dessert (Kathy Rowe, Kingsport, TN) 1 cup flour 1 cup chopped pecans 1 stick melted butter 4 cups powdered sugar 1 (8 ounce) package softened cream cheese 1 (8 ounce) carton Cool Whip 1 can blueberry pie filling Mix flour, pecans and butter together. Pat tightly in a greased 9 x 13 baking pan. Bake at 350 degrees for 10 minutes. Cool. Mix together cream cheese and powdered sugar. Fold in cool whip. Spread over crust. Top with blueberry pie filling. Refrigerate overnight. Keep leftover dessert refrigerated. Banana Pudding (Kathy Rowe, Kingsport, TN) 5 cups milk 3 small packages instant vanilla pudding 8 large bananas 1 box vanilla wafers 1 (8 ounce) container cool whip 1 (8 ounce) container sour cream 1 teaspoon vanilla extract Mix milk, pudding mix, sour cream, cool whip, and vanilla together. Layer alternately in a large bowl with the bananas and vanilla wafers. Refrigerate several hours before serving. Better next day. Mustard & Green Onion Potato Salad 3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds 4 green onions, thinly sliced 1 cup mayonnaise 3 tablespoons Dijon mustard 3 tablespoons whole grain mustard 2 cloves garlic, finely chopped 3 tablespoons white wine vinegar 1/4 cup chopped parsley Salt and pepper Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined. Peas and Pasta Salad 1 pound curly pasta Salt and pepper 1/4 cup finely chopped red onion 1 (15 ounce) jar Miracle Whip 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1 1/2 teaspoons sugar 1 (10 ounce) package frozen peas, thawed 1/2 cup shredded sharp Cheddar cheese 6 slices bacon, cooked until crisp and crumbled Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool; drain in a colander shaking to release as much water as possible. Dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste, then season with a pinch of salt and pepper. Add pasta and completely coat with the dressing. Add peas, cheese, and bacon. Add the bacon right before serving. Roasted Baby Carrots and Radishes 12 small to medium radishes 12 baby carrots 1 tablespoon olive oil 1 teaspoon thyme Salt and pepper Lemon half Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast at 400 degrees until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve. Garden Radish Salad 2 tablespoons apple cider 2 tablespoons orange juice 2 tablespoons lime juice 2 tablespoons olive oil 1 teaspoon sugar Salt and pepper 12 ounces radishes, trimmed and each cut into wedges 1/4 cup fresh cilantro leaves 1/4 cup finely chopped red onion In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature. Cucumber & Watermelon Salad 3 cups diced, seedless watermelons 1 1/2 cups diced cucumber 1 bunch sliced scallions 1/2 cup chopped cilantro 1 seeded and minced jalapeno Juice of 2 limes 1 1/2 tablespoons olive oil Pinch of salt Watercress Feta cheese Pepper Toss the diced watermelon, diced cucumber, sliced scallions, chopped cilantro, 1 seeded and minced jalapeno, lime juice, olive oil, and a pinch of salt. Serve on a bed of watercress and sprinkle with feta cheese. Drizzle with olive oil and sprinkle with pepper Strawberry Cheesecake Trifle (Lorene Leinbach, Greenwich) 2 (8 ounce) packages cream cheese 2 cups powdered sugar 1 1/2 teaspoons vanilla 1/4 teaspoon almond extract 1 cup whipping cream 1 tablespoon sugar 1 angel food cake, torn into bite-size pieces 2 quarts fresh strawberries, thinly sliced 3 tablespoons sugar 3 tablespoons almond extract In a large bowl, cream together cream cheese and powdered sugar. Add 1/2 teaspoon vanilla, and almond extract. Set aside. In a small, deep bowl, whip the cream, 1 teaspoon vanilla, and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside. Combine strawberries, and almond extract. Layer together in a large, clear glass dish starting with strawberries, adding mixture, then cake. Continue layering, finishing with strawberries. Cover with plastic wrap and chill. Serves 24. Fruit Pizza (Eunice Leinbach, Greenwich) Crust: 1/3 cup Crisco shortening 2/3 cup brown sugar 1/8 cups sugar 2/3 teaspoons baking soda 1 egg 1/2 teaspoon vanilla 1/3 cup sour milk 1/16 teaspoon salt 1 cup flour Bake at 350 degrees for approximately 10 minutes. Topping: 1 (8 ounce) cream cheese 1 cup Cool Whip 1 teaspoon vanilla 1/4 cup powdered sugar 1 1/2 cups fruit juice 14cup sugar 1 1/2 tablespoons Thermo-Flo Jell-O for color, optional Spread on crust. Top with fruit of your choice; strawberries, blueberries, kiwi, mandarin oranges, raspberries, blackberries, etc.


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