This spin on the classic mimosa is a perfectly refreshing way to begin a morning brunch and especially local when you use Watershed Distillery’s Gin from Columbus.
September/October 2016 Our Ohio
Rosemary Cider
This is a lovely and simple fall drink and the perfect companion to fried cakes or powdered donuts. The rosemary gently scents the cider without taking over. You can substitute hard cider for the sweet after the kids go to bed.
Cider Braised Red Cabbage
Here’s a lovely compliment to a number of proteins including scallops, chicken, roasted pork and schnitzel. The cider adds the sweetness while the caraway adds the perfect tang to complete this dish. Toss in a bit of brown sugar if your sweet tooth demands.
Chorizo and Apples in Hard Cider
You could make a meal out of this, but it’s so much nicer to share with friends. The little apple cubes soak up the flavors of the sausage and hard cider. Offer thick, crusty bread to sop up the juices. You can find mild and spicy versions of Spanish chorizo, a smoked firm sausage, at import stores.
In full buzz: Young beekeeper spreads word about pollination
Photos by Peggy Turbett When Bethany Carlson was in the eighth grade she became a beekeeper. By that fall, the high school freshman had successfully harvested 55 gallons of sweet honey, thus igniting a passion for the now 20-year-old Williams…
Hard core cider producers revive an ancient craft
Ten years ago, hard cider, the kicky adult version of a favorite fall beverage, was difficult to come by unless you knew someone with a batch fermenting in their cellar and willing to share. The strong stuff was perfectly legal but hard to obtain and typically not very quaffable. Today, there are at least seven hard cider producers in Ohio reviving this ancient craft in creative ways, and some count on local apple and cider producers to help them get the job done.
Amy Beth Graves - Aug. 23, 2016
Urban, suburban students embrace raising livestock for 4-H, FFA projects
4-H, FFA advisers and Ohio State University Extension educators would like to see more urban and suburban students raise and show livestock. They say it makes sense because consumers are increasingly wanting to know how their food is raised, but many have never even set foot on a farm.
Amy Beth Graves - Aug. 23, 2016
Starting from a seed: Agritourism, conservation help farm flourish
The fall brings long hours and strangers sometimes straying into off-limits areas but the Lohstrohs love showing off their farm. George’s wife, Michelle, is the primary educator, teaching all ages about the different varieties and uses of pumpkins and squash and how much hard work goes into growing food. Around town she’s known as the “pumpkin lady.” Another appropriate title would be “conservationist.”
Amy Beth Graves - Aug. 22, 2016
Farm market, event center, hands-on agricultural learning — Pickwick Place has it all
While still a work-in-progress, Pickwick Place has already had an economic impact in the community.
Amy Beth Graves - Aug. 22, 2016
Contest winner cuts the mustard
Standing before a group of “culinary Shark Tank” judges, Kathleen Hanover reflected for a moment about what it took for her to get here. She was competing as a finalist in the Ohio Signature Food Contest sponsored by the Center…