Letters From Home – September 16, 2017

Good Morning Everyone,

This is Saturday morning and we got up to a foggy morning. Yesterday morning was quite foggy also, but turned out to be a beautiful day and I believe today willl be the same.

We have been so richly blessed, my heart goes out to the folks that were in the storms in Flordia and Texas, etc. I talked to a lady here in the store that lives in Houston and her house did not get flooded but her neighbors on either side of her did. It is comforting to know that God is in control. Psalms 34:18 “The Lord is near to the broken hearted and saves the crushed in spirit.

Some of the farmers have started cutting corn and filling the the silos.

Some of the gardens are getting cleaned out, at least parts of them, and sown with a cover crop to keep the weeds from taking over and it is also good nourishment for the soil when it gets tilled under in the Spring. Some folks like to have a Fall garden also and those plants look good. I want to sow some lettuce yet. Radishes are started looking good.

A few of the activities in our area include: The Mid-Ohio Horse Sale from October 3-7 at Mt. Hope. The Ohio Swiss festival in Sugarcreek on September 29-30. The Apple Dumpling Festival in Shreve on September 29. The Fall Festival at The Farm at Walnut Creek on October 6,7,9 and 13, 14 in Walnut Creek. And don’t forget our Fall Harvest Sale on September 21 – 23 at the Ashery!

A few of our store visitors were: a lady from Hungary that could speak German and we tried to see if we could converse in German. Folks that were from England came in with their friends that are regular customers here. Also folks from Wyoming and Canada. It is always interesting to meet folks that have never been here before. One forenoon we had 3 different parites that were new.

I found a recipe that helps use up zucchini, it is called Zucchini Pie.

4 cups zucchini, shredded; 1 cup onion, chopped; ½ cup butter. Sauté 10 minutes then add: 2 eggs lightly beaten, 8 oz. shredded cheese, ½ teaspoon black pepper, ½ teaspoon oregano, ¼ teaspoon basil, ½ teaspoon salt, ½ teaspoon garlic powder.

Crust: 1 Tablespoon sugar, ½ teaspoon salt, ½ cup milk, 1½ cup flour, ½ teaspoon baking powder, 3 Tablespoon shortening.

Mix crust ingredients and pat into 9″ pie pan. Spread 2 Tablespoons mustard over pie shell. Pour zucchini mixture into shell and bake at 350° for 35 – 40 minutes.

This recipe is taken out of the Family Life Magazine.