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

  • Front.cheers
    MACEE BEERS joins other Fayette Elementary School students for the annual Mini-Cheer performance during the half-time break at the basketball game.
  • Family.3.wide
    CHILDREN at Stair District Library’s Family Story Time toss scarves into the air during an activity. The evening program provided a mix of stories, songs, dancing, crafts and snacks Monday evening. The program is offered at 5:30 p.m. every Monday for five more weeks. The program is designed for three to five year olds and their family.
  • Front.newpaper.2
    THE INTERVIEW—Evelyn Joughin (right) records the interaction with an iPad while Jack Varga, next to her, asks questions of Morenci Elementary School principal Gail Frey. Morenci senior Sam Cool (standing) listens. Cool serves as the editor for the newspaper written by members of Mrs. Barrett’s second grade class.
  • Front.code.2
    WRITING CODE—Brock Christle (left), a Morenci fifth grade student, takes a look at the progress being made by fourth grader Anthony Lewis. Libby Rorick, a sixth grade student, is next in a line of girls trying out the coding tutorials. This year marked Morenci’s second year of participation in the Hour of Code project.
  • Front.skelton.vigil
    MORENCI’S three Skelton brothers were remembered with both tears and laughter last week during a candlelight vigil at Wakefield Park. Several people came out of the crowd to give their recollection of the boys who have now been missing for five years.
  • Front.gym.new
    REMIE RYAN (left) tries to dodge the foam wand held by Hayden Bays during physical education class at Morenci Elementary School. In the background, Lauryn Dominique and Brooklyn Williams stay clear of the tag. Second grade students were working on cardiovascular health on the first day back from vacation. For the record, Safety Tag is a very difficult sport to photograph.
  • 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.

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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