Gardener's Grapevine 2012.11.21

Written by David Green.

This week, as we celebrate all we are thankful for and prepare a bountiful feast for our special day with family and friends, think about your food a little deeper. Most food is not too exciting without a little help. Spices are God’s way of zipping up our food. As the chef Emeril says, “Put a little BAM into the dish.”

I grow herbs in the summer, harvest them in the early fall, dry them, and store them until needed. Would a turkey taste the same without poultry spice? Would apple pie taste remotely the same without the spices?

My daughter, mother-in-law and I will be cooking our Thanksgiving dinner this year and it is a lot of fun to see what everyone’s favorites are. This has been the year of invitations for this special day and its hard to tell such good friends no, but how many meals can you eat in one day? We truly feel blessed with so many great friends and family. I enjoy hearing about their favorite foods and how they prepare them.

In the winter it is such a treat to have fresh herbs to cook with, and they are very costly if you purchase them in the grocery store. As I was looking through a copy of Mary Janes Farm, an absolutely great magazine, I came across an idea for an inside herb garden. They took an old wide wooden plank about an inch thick and drilled large holes in it about four to six inches apart. This was nailed or screwed to brackets attached to the sides of a window. The shelf needs to be tight to the window, as the herbs cannot take the cold coming off the window. Next they put ceramic pots planted with herbs in the holes. I plan to do this across the big kitchen window and hopefully enjoy fresh herbs on our food all winter long.

Dried herbs are fine and you can increase the amount of dried herbs to intensify their flavor, but nothing makes for a great meal like fresh herbs. My favorite Sunday go-to is fresh rosemary sprigs on a whole chicken baked in the oven with carrots and potatoes. The rosemary infuses its flavor into all the meat and vegetables very subtly. And homemade apple pie with vanilla ice cream for desert.

Whatever rocks your taste buds, fresh is always best. Happy Thanksgiving to all of you, make it flavorful.

  • Front.sculpta
    SCULPTORS—Morenci third grade students Emersyn Thompson (left) and Marissa Lawrence turn spaghetti sticks into mini sculptures Friday during a class visit to Stair District Library. All Morenci Elementary School classes recently visited the library to experience the creative construction toys purchased through the “Sculptamania!” project, funded by a Disney Curiosity Creates grant. The grant is administered by the Association for Library Services to Children, a division of the American Library Association.
  • Funcolor
    LEONIE LEAHY was one of three local hair stylists who volunteered time Friday at the Morenci PTO Fun Night. Her customer, Aubrey Sandusky, looks up at her mother while her hair takes on a perfect match to her outfit. Leahy said she had a great time at the event—nothing but happy clients.
  • Shadow.salon
    LEARNING THE ROPES—Kristy Castillo (left), co-owner of Mane Street Salon, works with Kendal Kuhn as Sierra Orner takes a phone call. The two Morenci Area High School juniors spent Friday at the salon as part of a job shadowing experience.
  • KayseInField
    IN THE FIELD—2004 Morenci graduate Kayse Onweller works in a test plot of wheat in Texas. She’s part of Bayer CropScience’s North American wheat breeding program based in Nebraska, where she completed post-graduate work in plant breeding and genetics.
  • Front.winner
    REFEREE Camden Miller raises the hand of Morenci Jr. Dawgs wrestler Ryder Ryan as his opponent leaves the mat in disappointment. Morenci’s youth wrestling program served as host for a tournament Saturday morning to raise money for the club. Additional photos are on the back page.
  • Front.bank.2
    SHERWOOD STATE Bank opened its Fayette office at a grand opening Friday morning, drawing a large crowd to view the renovated building. Above, Burt Blue talks to teller Cindy Funk, while his wife, Jackie, looks around the new office. The Blues missed the opening and took a quick tour on Tuesday. Few traces remain of the former grocery store and theater, however, part of the original brick wall still shows in the hallway leading to the back of the building. The drive-through window should be ready for customers later in the month.
  • Front.carry.casket
    CARRYING—Riley Terry (blue jacket) and Mason Vaughn lead the way, carrying an empty casket outside to the hearse waiting at the curb. Morenci juniors and seniors visited Eagle Funeral Home last week to learn about the role of a funeral director and to understand the process of arranging for a funeral.
  • Front.make.three
    FROM THE LEFT, Landon Wilkins, Ryan White and Logan Blaker try out their artistic skills Saturday afternoon at the Morenci PTO’s first Date to Create event. More than 50 people showed up to create decorated planks of wood to hang from rope. The event served as a fund-raiser for miscellaneous PTO projects. Additional photos are on the back of this week’s Observer.

Weekly newspaper serving SE Michigan and NW Ohio - State Line Observer ©2006-2016