The Weekly Newspaper serving the citizens of Morenci, Mich., Fayette, Ohio, and surrounding areas.

  • 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.lift
    MORENCI student Dalton McCowan puts everything into a dead lift attempt Saturday morning during the Wyseguy Push/Pull event. Lifters helped raise more than $1,600 for the family of the late Devin Wyse, a former Morenci power-lifter who graduated last year. Commemorative T-shirts are still available by contacting teacher Dan Hoffman.
  • 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.
  • Front.F.office
    NEW OFFICES—Fayette village administrator Steve Blue speaks with tax administrator Genna Biddix at the new front desk of the village office. Village council members voted to use budgeted renovation funds targeted for the old office and instead buy the vacant bank building on the corner of Main and Fayette streets. The old office was sold to Sherwood State Bank. When everything is put into place in the spacious new village office, an open house will be scheduled. Council member David Wheeler donated all of his time needed to make changes in the bank interior to fit the Village’s needs.

Gardener's Grapevine 2013.02.06

Written by David Green.

Super Bowl Sunday. Oh, goody, where’s the television? That was sarcasm if you don’t know me. I finally understand football after many years of avoiding it, however, unless my good friends’ son Zack is playing I just don’t put it at the top of my gotta do or see list. My husband, however, has been cooking all afternoon to get ready for the game and it’s just us going to be here. I won’t have to cook all week, that’s something I can get excited over.

I’m not much of a cook and that’s putting it very lightly. I’d rather push mow the entire lawn on a hot day than cook one meal. Art, however, is an excellent cook and loves it—you go, big guy. As we wandered around the store gathering the items he needed, I looked over the selection of produce displayed. Produce at this time of year is grossly overpriced for the quality and you have to search  for the best offerings. It makes one salivate thinking of the beautiful fruit and vegetables that come from our own well-planned gardens and fruit trees.

One of the items on his list was crushed tomatoes. Really? When we have jar after jar of canned red goodness, no way is that going in our cart. Next item, please. 

After looking at the price of cilantro and coriander I am so glad we harvest our own. Coriander is the seed that forms on the cilantro plant. First, you harvest the plant, dry it, strip the leaves, crush them and place it in a  jar. I like to store it in the freezer, but once it’s dried it can go on the shelf just as well.

Coriander forms on the plant later in its life cycle. It is the seed of the plant, and it starts out green. As it dries it turns a light brown color. I harvest it, which takes some work unless you cut the entire plant and put it on a drying mat in the food dehydrator for 12 hours to make sure it’s good and dry. Your home will smell like cilantro, so if you don’t like the smell, do it in the garage. I love the smell. It smells so fresh and green to me. After the dehydrator, you can store it whole or grind it. I store it the same way as the cilantro, in a glass jar in the freezer. I use the freezer because it seems to seal in the flavor and glass does not pull the flavor out like plastic does.

If I buy herbs and spices I try to avoid plastic containers as they tend to rob the flavor from the spice or herb. Why spend cold hard earned money on something that’s only partially there? I use the same process above for my pesto, also. If I’m pressed for time and the basil needs harvesting I will cut it and dehydrate it and make the pesto up later or as needed. I love fresh basil pesto any time of the year thrown over hot pasta with some chicken tossed in or maybe shrimp. Now that’s fresh. Hope your team won.

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