The People of Matthews: Resolution Edition

A few familiar faces from around Matthews shared their thoughts and hopes for 2019:

"Less screen time. I do think it's addictive and distracting. More time to focus on who and what is important "

~Dr. Steven Dickens, Starr & Dickens Orthodontics

"I never have specific [resolutions] like weight loss, etc, because they don't seem to work out. I constantly strive to be a better person, though, aiming to be more tolerant and understanding of others.”

~Paulette Wilkes, Market Manager, Matthews Farmer's Market

"This coming new year, I commit myself to making each moment count with the ones I love. I would also love to make at least one positive life changing decision in 2019."

~Mark Frye, manager, Trade Street Jewelers

Around the Table with the Burkes: Feeding the Frenzy

The holiday season is excellent for messing up a routine. Parties, outings, travel, family visits… the joyful events that leave us exhausted and not quite sure what day it is (Friday? Right. Friday).

This week began in Pennsylvania for the Burke clan, where meals were less planned than they were thrown together based on the easiest way to feed a crowd of 12 in a hurry.

Saturday we baked a spiral ham, roasted some squash, and mashed potatoes. Easy, quick, large quantities. Though according to my children, ham is “disgusting.” My husband, ham lover, was heartbroken by their declaration.

Sunday was a day for roasted turkey, cranberry sauce, egg noodles, and corn. My cranberry sauce is made fresh from berries, with fresh orange juice, cinnamon, and sugar. I talked briefly with Thea of Lil Rebel Bakery at the last Farmer’s Market I hit up, and we agreed that the key to baking and cooking with cranberries is to keep adding sugar until it tastes good. Fair warning – this sauce is not a health food.

“The key to baking and cooking with cranberries is to keep adding sugar until it tastes good. ”

Cranberry Sauce

• 1 Pound Cranberries

• 1 Cup Fresh Squeezed Orange Juice

• 1 Cup Water

• 1 Cup White Sugar

• 1 Cup Brown Sugar

• 1 tsp Cinnamon

Rinse the cranberries and then mix the ingredients together in a medium saucepan. Place on the stovetop over medium heat, stirring occasionally until the liquid starts to boil. Keep stirring until the cranberries start to pop open. Turn the heat down to medium-low and let the sauce simmer for 30-45 minutes.

You can also make this in a crockpot, add all the ingredients to the crockpot and cook on high for 3 hours, then remove the lid and cook another 45 minutes.

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Growing up, my family Christmas Eve tradition was joining our close family friends at their home, helping to decorate their tree, and sharing an assortment of weird food (oyster stew and lasagna this year, I admit I missed the pigs in a blanket we made when I was a kid), gifts, and cookies. I have missed out on the tradition for years because of my holiday travel rule, much to the dismay of Kathryn, the matriarch of our friends’ family. She sends me a card every year asking when we’re going to show up, so this year I told my mom to keep our travel plans a secret. I don’t often succeed in surprising people, it was super fun, highly recommend.

On Tuesday, Christmas day, we opened gifts and then traveled back to Matthews. A whirlwind day ended with ham, mashed potatoes, and green beans delivered to our door by a dear friend.

Wednesday was a good day for recovering from travel and ordering takeout.

Thursday my husband took our older kids to Carowinds for Winterfest, and left me and our toddler to patch together dinner on our own: an assortment of chicken nuggets, French fries, and various fruit.

Today I’m going to get back to making my family real food. We’ll have roast beef (sirloin tip roast coated with garlic, onion, salt & pepper, roasted on a rack at 325 for 1.5 hours) for dinner with sweet potatoes from the farmers market and sautéed broccoli. After the last few weeks, I’m really looking forward to a large pile of vegetables for dinner tonight, and getting back to the Market tomorrow!

The People of Downtown Matthews: Resolution Edition

A few familiar faces from Downtown Matthews shared their thoughts and hopes for 2019:

"I don't really ever make New Year's resolutions. If I need to fix it, I do it then and there. I'm grateful and thankful, every day. Every year."

~David Blackley, Owner, Renfrow Hardware

"To continue to serve the community of Matthews through celebration of local history."

~Barbara Taylor, Director, Matthews Heritage Museum

"Mine is basically to spend more time with my kids (who live in Florida)."

~Derry Poulos, Server, Seaboard Brewing

Around the Table with The Burkes: On Comfort

“Comfort Food: The foods we eat to soothe our souls: homemade chicken soup, freshly baked bread with jam, an apple right off the tree, a bowl of hearty stew. ”

Photo by Norah Burke

I have held on to a fairly steadfast rule in my six years as a parent: we don’t travel for winter holidays. The rule came about in part because I was terrified about flying with one, two, and then three small children, and in part, because I wanted to establish our own holiday traditions as a new family. I made a somewhat last minute decision to throw my rule out the window this year, my dear grandmother is in hospice and seeing her seemed like an excellent reason to throw travel worries away and take on the challenge.

Needless to say, the week has been a whirlwind of pasta, fast food, and cold sandwiches – it’s not much of a meal plan. It did get me thinking, however, about comfort food. I’m not talking about the mindless stress eating we sometimes fall into or the occasional overindulgence, but about the foods we eat to soothe our souls: homemade chicken soup, freshly baked bread with jam, an apple right off the tree, a bowl of hearty stew.

Photo by Norah Burke

Most of my farmer’s market purchases last week went into the freezer and pantry, but I bought some fresh bread and incredible jam, and as I worked through the stress over travel and worried about my family I kept returning to a piece of toasted bread with jam (at least until my husband polished off the loaf). It was just what I needed to get through the planning and packing.

As for the travel, we survived our flight, and Newark airport, and the Garden State Parkway. I got to hold my grandma’s hand and talk and laugh with her for a while. Now we’ll bake cookies with my mom, and I’ll show my kids how we celebrate Christmas in my childhood home.

I’ll leave you with the recipe for my favorite cookie of all time, perfect for sharing with friends and family during the holiday season. Comfort and joy to you all, Beacon readers.

Great Pumpkin Cookies

• 2 cups Flour

• 1 cup Oatmeal

• 4 Tbsp Wheat Germ (optional)

• 1 cup Shredded Coconut

• 1 tsp Cinnamon

• Dash Salt

• 1 tsp Baking Soda

• 1 cup Butter

• 1 cup Brown Sugar

• 1 cup White Sugar

• 2 Eggs

• 1 tsp Vanilla

• 1 1/2 - 2 cups Pumpkin (I find a 16 ounce can of pumpkin is perfect)

• 1 cup Chocolate Chips (or Raisins if you're feeling healthy)

• 1 cup Chopped Nuts (if desired)

Preheat oven to 350. Mix dry ingredients and set them aside. In a large bowl mix butter, sugar, eggs and vanilla. Add dry ingredients and pumpkin, mix well. Add chocolate chips and combine. Bake 15-20 minutes (for a small cookie scoop. I use a medium scoop which usually takes 22-25 minutes). They should be just browned on the edges and cakey in the middle.

It's a very forgiving recipe. My mom often cuts the sugar by 3/4 or 1/2; I also substitute wheat flour occasionally.

Photo by Norah Burke

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The Poinsettia: Prissy and Pretty

Well, it’s that time of year again, where we indulge in acts of “sympathetic magic” to celebrate the return of the Light to the world. Many of us use indoor plants to keep green in our lives, and the ubiquitous poinsettia is one of the most popular. A native small tree in Mexico, we grow it for the brilliant reds and greens of its foliage. Did you know that the only true flower is the small yellow clusters (actually called cyathia)? Those large red “petals” are actually a type of leaf called a bract. Regardless of your botanical IQ, we can all enjoy the radiant beauty of these tropical natives.

Yes, they ARE tropical plants. They need warm conditions, high humidity, and bright, indirect light. That can be a challenge in an NC winter, and in a house heated by a forced air furnace. So here are some tips to help you enjoy your plant.

1. Pick a healthy plant. That seems easy enough, but you can’t control a gift plant. A good plant will have moist, not soggy or dry soil, not be in a foil wrap (you can add that later, but I wouldn’t), and a sleeve to protect it would be nice. As you take it home, keep it in the car, not the trunk. Leave the sleeve in place to protect it. And get it inside as soon as you can.

2. Keep it healthy. Find a warm area with plenty of light, and no cold drafts. Poinsettias will tolerate full sun, but you’ll need to water them more often. Speaking of irrigation, take your plants out of the foil wrapper or basket. Water them in the sink, and let them drain completely before you return them to their decorative home. Poinsettias do not like “wet feet”, and keeping them in standing water is a sure path to dropped foliage. Use warm tap water to moisten the soil mix, because even cold water can cause some minor cold damage. If you keep it longer than 30 days, give it a shot of half-strength liquid fertilizer. Let that drain out, too.

3. Don’t worry over it. Poinsettias have a reputation as poisonous plants. That’s no reason to exclude them from your holiday décor. Just keep the plants up out of the reach of small kids and pets, and you should be OK.

4. Enjoy it. A goal of many gardeners is to keep a poinsettia from year to year, and let it “rebloom”. My advice is simple – don’t. That may seem shocking, but after repeated unsuccessful attempts, and some years of professional growing, there are other garden things to do that are a LOT more fun. Add the old plant to the compost pile, recycle the foil or basket, and support a local grower by buying new plants every year.

Let’s not end on a negative note. There’s lots to admire about this plant that adds so much color to our homes at Christmas. You just need to be prepared for its care and feeding. And now, you are.

Remember to enjoy your garden, because THAT’S what makes you a Successful Gardener!!!

For more info:

• Clemson University has some tips online

• NC State has info on the poisonous (or not) potential of poinsettias.
  
  
  

Wreaths around Matthews

Photo by Cyma Shapiro

Photo by Renee Garner

Photo by Renee Garner

Photo by Cyma Shapiro

Photo by Renee Garner

Photo by Renee Garner

Photo by Renee Garner

Photo by Renee Garner

Photo by Renee Garner

Photo by Cyma Shapiro

For several weeks the Town of Matthews has been festooned in holiday magic. Wreaths are a favorite sign of holiday cheer and can be seen everywhere from the Chamber’s Train Depot to wintry-themed windows on Trade Street.

According to Wikipedia, the word wreath originated in Old and Middle English, writha and wrethe respectively, roughly translating to band. Wreaths have a lengthy history of symbolism throughout many cultures. The decorative wreaths we see hanging around the holidays most likely evolved from the crowns (sometimes called diadems or coronets) of ancient rulers. More recently wreaths have come to symbolize renewal and the eternal cycle of seasons.

Take a virtual stroll through photos of some of our local favorites.

The Folk Stars of Matthews: Willow Grove Jam

Photo by Cyma Shapiro

Willow Grove residents are treated to sounds they might not otherwise hear on the radio played by a revolving group of people who find joy and comfort in making music together.

On the second Saturday of each month, from 2- 4 p.m. in the Activities Room at the Willow Grove Retirement Center, can be heard the melodious and soaring sounds of gospel, bluegrass, old-time or Celtic music emanating from violins, cellos, banjos and a variety of other string instruments  typically found in folk music.

Dubbed the Willow Grove Jam, the music is played by individuals from surrounding communities and from members of the Charlotte Folk Society.  The “play-around” or “song circle” involves a tune or song amplified and ad-libbed by the various musicians. In turn, the residents and the public are treated to sounds they might not otherwise hear on the radio played by a revolving group of people who find joy and comfort in making music together.

“I do it mostly for the social aspect,” said current organizer, Alan Davis. “It’s a chance to play in a relaxed atmosphere…with a close personal relationship between the musician and the audience.”  

On this day, Davis was joined by old-timer, guitarist, Charles Hill, 82, of Mint Hill, and guitarist Mark Lees, 69 of Charlotte. “This gives you a chance to keep your music up,” said Hill. “It helps people who can’t get to places like this.” To help him pick the next melody, Hill consults his ever-ready book of nearly 180 tunes complete with song names and music key.

And, while dexterity and excellence in musicianship are not a requirement, the occasional off-note or off-tuned instrument doesn’t matter in this venue. This is a jam for the ages – a chance to reflect on folk music - how it touches the soul and often heals both the listener and the musician all in one moment.

Photo by Cyma Shapiro

Willow Jam was first created by Bill Williams in 2009 – a lifelong folk music aficionado who would play with others, including Alan. Near the end of his life, his family moved him into Willow Grove; hence, the jam was born.

Although many members have passed on during the past ten years, in the end, it remains the shared love of folk music that keeps new members coming.

“For me, it gives me [the opportunity to try] different ideas for some songs or tunes I might want to try out on somebody,” Alan said.

For more information, contact Alan Davis: 704-499-3918 or davisxyz@hotmail.com

Around the Table with the Burkes, December 14, 2018

Photos by Norah Burke

It’s Friday, Beaconites! That means another week of real life Matthews meals. This week the Burke family weathered the storm, the Plague, and general exhaustion. So what did we eat?

THE FARMERS MARKET FRESH INGREDIENTS:

Pork Chops, Pork sausage (saved for a later plan), Green Onions, Mustard Greens, Sweet Potatoes, Garlic, Arugula, Green Peppers

THE PLAN:

Photo by Norah Burke

SATURDAY:

If you were watching closely, you might have noticed I did not use my whole chicken from last week. Never fear, I roasted it on Saturday, paired with sautéed broccoli and spaetzle (any other spaetzle lovers in the house? Tiny German dumplings, we serve ours with butter and black pepper, but they’re delicious with gravy. Publix carries the Maggi brand, my house favorite, though I dream of making it from scratch). My preferred chicken roasting method is to make a paste of olive oil, Italian seasoning, garlic, and onion and rub it over the chicken. Cover with tin foil and cook at 350 for 1.5 hours, then remove the foil and cook for an additional 30 minutes to crisp the skin.

Sunday:

Sunday was cold and wet, and thanks to downed trees we were trapped in our neighborhood. It was a good day for Chicken Chili. I 100% cheated by using a McCormick seasoning packet (refer to the aforementioned plague), however, I have made this incredibly easy recipe in the past. Just right for warming our bellies on a gross weekend. I added some fresh bell peppers from the market to increase the nutritional value and flavor.

Monday:

When I roasted the chicken on Saturday, my intent was to use the leftovers for a big pot of chicken soup… but there were no leftovers (excellent chicken!). Never fear, grocery store rotisserie chicken to the rescue. I used green onions and garlic from the market. As mentioned previously, I’m dealing with some picky eaters, so celery in soup is forbidden. My secret: celery seed. All of the flavor, none of the “eew, it’s slimy.” Here’s my recipe:

Chicken Soup

• 2 tsp Olive Oil

• 1 Small Onion, minced (or a bunch of green onions, which is what I used this time around)

• 4 Carrots, peeled and chopped

• 2-3 cloves garlic, minced (or make it 4? I love garlic.)

• 3-4 cups leftover chicken

• 1 Tbsp Celery seed

• 3 bay leaves

• 2 tsp dried thyme

• ½ tsp salt

• ¼ tsp fresh ground black pepper

• 8 cups chicken broth

• ½ Package egg noodles (6-7 ounces)

Heat the oil in a large dutch oven. Add onions and carrots and cook for a few minutes until onions are clear and carrots have softened. Add garlic and cook a few minutes more. Dump in chicken and dried herbs, stir to combine. Add chicken broth and bring to a boil. Turn down to simmer and let the flavors come together for as long as you have to leave it. 15 minutes before serving return to a boil and add egg noodles. Cook until noodles are soft, then serve hot with crusty bread.

Tuesday:

In the throes of the Plague, I ordered a pizza. Life happens.

Wednesday:

Still barely functional, I realized barbecue is the key to defeating the world’s worst cold, so we took away some sandwiches from Mac’s Speed Shop. Little known miracle cure.

Thursday:

Homemade food again! To celebrate my family’s renewed health, I made sweet potatoes, sautéed mustard greens, and grilled pork chops. A 100% Farmers’ Market supplied meal! And readers. The pork chops! We are not joking when we tell you fresh and local is better, because the taste difference is mind-blowing.

Mashed Sweet Potatoes

• 2-3 Large Sweet Potatoes

• 2-3 Tbsp Butter

• ¼ cup whole milk

• 2-3 Tbsp maple syrup (the best kind is the real maple syrup from the trees in your childhood backyard, just me? #yesthatwasahumblebrag #sorry)

Peel potatoes, chop into 2-inch chunks

Boil until potatoes are soft

Add the butter, whole milk, and maple syrup and mash

I served my sautéed mustard greens on top of the sweet potatoes. The mix of sweet and spicy was delightful.

Friday:

More wet weather calls for something hearty. Looks like a job for beef stew and biscuits! Full disclosure: I love to cook. I would spend all day in the kitchen if I were free to do whatever I wanted. However, with my schedule, it’s virtually impossible on a weekday. So while I have experimented with many a beef stew recipe, most of them delicious, on a weeknight I return to a tried and true seasoning mix or packet that gives my family the benefit of homemade food, without the cost of my limited time. I’ll use a grocery store packet, or if we’re in a regular stew mood (September through March) I’ll keep a container of Rachel Cooks’ Beef Stew Seasoning ready made.

That’s the week! I’ll be back at the winter market tomorrow, hoping for more root vegetables (yeah, root vegetables!) and hopefully more pork chops (all the pork chops!).

Landscape Consultations: A Handy Gift for the Gardener You Love

Photo by Charles Lybrand

If you’ve read my blog or taken one of my classes at Renfrow Farm, you know I usually mention landscape or garden consultations. I’ve been doing that for quite a few years, but it might possibly be new to you. In simple terms, a landscape consultation offers you an opportunity to get on-site advice about your lawn, trees & shrubs, your vegetable garden, even your home composter, and your rain barrels. And yes, we should all be composting lawn waste & kitchen scraps. I know there are a lot of good websites that offer excellent information about specific shrubs, trees, and flowers. If you’re more traditional in your approach to research, there are hundreds of books and magazines out there about landscape gardening. They give you lots of good information, too. But your home is a specific micro-climate, not a zone on a USDA map on the Internet. All these things are tools, not decision makers. They can’t be. As good as all of these tools are, and as talented and experienced as the authors are, they’ve never been to your home. They can’t. But I can. Here’s why I can help you.

Over the years, I’ve installed hundreds of gardens and visited hundreds more. I’ve had my hands in all kinds of soil from the sandy land of Carolina Beach to the rocky soils of the Blue Ridge Mountains. I’ve maintained commercial campuses and tiny backyards. All of these landscapes have one thing in common. I wanted to help folks enjoy the time they spend in the garden, whether it’s the busy person that just gets to spend a few minutes on the deck, or the person lucky enough to spend hours in the garden every day. I’m not arrogant enough to tell you that I succeeded every time, because I didn’t. But failure is a chance to learn more and more. Plus, I was fortunate enough to help folks enjoy their gardens most of the time.

Photo by Jeff Rieves

What do I mean when I say “enjoy your garden”? Just that – you really like to spend time on your garden. It can be for any reason. Simply that it looks good to you. It may be tailored to a hobby like a vegetable and fruit garden or herb garden. You may want a place to relax and unwind after a stressful day at work and a long commute. The dreams, and that’s what they are, can be as numerous and varied as the people who dream them. The landscapes around our homes are too often left to others to look after, so they reflect what others dream. Too often we don’t even really live in the place where our home IS. It doesn’t reflect who we are, so we just pass through it as we leave our home and head off to other places where we seem to want to be. We just don’t enjoy our garden or deck or lawn. Or we see it as more work in our busy lives. So we don’t enjoy it. But we should. And we can! And I can help you do that.

Photo by Jeff Rieves

Because of my 30+ years as a horticulturist, farmer, and NC Cooperative Extension agent, I have a lot of experience evaluating home and business landscapes. When I can stand in a yard and feel the Sun on my back, I know the questions to ask to determine if this is a really sunny spot or just a little morning sun. When I take a shovel full of soil and crumble it in my hands, I have pretty good idea of what needs to be added to that soil to grow a beautiful lawn or establish an oak tree for shade. That beautiful old plant that was a part of the Landscape when you bought the house? I can help you identify it. And that weird looking plant that’s so out of place by the foundation? It’s a weed that never got pulled and will take over if you don’t remove it.

I can stand at the street with you and see the view that you’ll see every day as you pull in the drive. We can sit in the living room or at the kitchen table, look out the French doors and visualize the garden you want to look at while you sip your morning coffee or enjoy that glass of wine after supper. That deck or patio you always wanted can be planned while we sit in that spot we picked out. We can lay out the vegetable/flower/herb garden using “The Living Garden” template that I created to help folks feed their bodies as well as their souls naturally.

As I say in my website, “In a one-hour consultation, I can solve problems, identify plants, generate new ideas, and give you more information than you could find on a website or at a garden center. I bring 30+ years of experience as a farmer, landscaper, and NC Extension agent to your home, along with a creative eye for design.”

“That’s all well and good”, I hear you saying, “but I have a limited budget for my landscaping”. Most folks do. And landscaping is a significant investment in time, labor, and money. Part of enjoying your garden is minimizing the troubles you have and optimizing the money you spend. I have seen so many mistakes in planting and hardscapes (and made some, too) that I can help you avoid those mistakes and save you money.

The bottom line is this. I hope you are enjoying your garden. I want everybody to enjoy their time outside as much as I do. If you aren’t, drop me a line, and let’s talk. If we decide that I can help you, then the sooner we get started, the sooner you begin to enjoy your garden. And THAT’S how you become a Successful Gardener!

Photo by Jeff Rieves

The menorahs were fully lit

Photo by Cyma Shapiro

Last night was the final night of Chanukah. In homes and synagogues all over the world, menorahs were fully lit.

Fun fact: next Chanukah starts on Dec 22, 2019.

Meal Planning around the Farmers' Market

Photo by Norah Burke

The Matthews Community Farmers Market has switched to winter hours, but there’s still plenty of fresh local produce to plan your week around. I stopped by with my two oldest hooligans this past Saturday looking for inspiration for the coming week. I scored an Instant Pot on Black Friday, so I’m eager to experiment with new recipes in my new toy.

Lest you think life in the Burke household is Pinterest perfect, my plans were scratched twice this week for pasta on Tuesday and Happy Meals on Thursday. Meal planning is great, but in a house as hectic as ours, flexibility is key. I also live for simple recipes that take almost no time to prepare, cook with minimal supervision, and are unlikely to be rejected by my picky eaters.

The Farmers Market Fresh Ingredients:

1 Whole Chicken, Mustard Greens, Kale, Mixed lettuce, Carrots, Bell Peppers, Butternut Squash

Photo by Norah Burke

The Plan:

Saturday: Chili & Cornbread

Dare I share my top secret chili recipe? For this one I used fresh bell peppers from the market. I “cheated” on the cornbread by using a mix.

Sunday: Teriyaki Chicken, Rice, Vegetable Medley

My first Instant Pot recipe of the week. If you don’t have a pressure cooker, you can make this recipe by marinating defrosted chicken in the sauce and baking it for ~30 minutes (consult safe cooking temperatures for chicken), or by cutting the chicken into chunks and sautéing in the sauce on the stovetop. I used a recipe from Keeping it Simple Crafts, but my family agreed the sauce was too sweet, so next time I’ll return to my own teriyaki sauce recipe:

• ½ cup soy sauce

• 2-3 Tablespoons honey

• ¼ cup olive oil

• 2 teaspoons ginger

• ½ Tablespoon garlic powder (or 2-3 fresh cloves, minced)

Monday: Ham & Bean Soup with Mustard Greens

Our second night in the IP. I worked from Sweet and Savory Meals’ Ham and Bean Soup recipe.

As it looked to make a LOT of soup, I halved everything. I’m not a huge soup fan, and I didn’t want to end up with a fridge full of leftovers if this was a flop. This recipe used Farmer’s Market peppers and carrots in the soup itself, and I topped it with sautéed mustard greens, also from the market. The soup was good, albeit a little thin (I guess I have a preference for stews), and the mustard greens were spicy and delicious.

Photo by Norah Burke

Tuesday: Tacos – To Pasta Night

One of those days where my husband and I are overworked, overtired, and getting colds. So plans were scrapped in favor of boiling a pot of noodles and sauce.

Wednesday: Meatloaf, Squash

I love squash. It’s my favorite winter vegetable (I’m sure some will argue that it’s not a vegetable. But it’s orange, so I’m making it count). I like to cut a squash in half, remove the seeds, and roast it at 350 degrees in a pan cut side down with 1/2” of water for 45 minutes. Then I flip it over, add a tablespoon of brown sugar and a pat of butter, and roast for another 15 minutes. Incidentally, the timing makes it a perfect companion for my meatloaf, which also takes an hour to cook.

Norah’s Super Kid Friendly No-Gross-Chunks Meatloaf:

• 1 lb ground beef (I use 93/7)

• 1/3 cup bread crumbs (I use Progresso Italian style)

• 1 Egg

• 1 Tablespoon onion powder

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• If using lean ground beef: 1 – 2 Tablespoons of olive oil

• Combine all ingredients (don’t overmix), form into a loaf shape and bake in a pan (not a loaf pan, I leave it freestanding in a 6x9 glass pan) at 350 degrees for 1 hour. Refer to safe cooking temperatures to make sure it’s done.

Thursday: Leftovers to Fast food

Another one of those days, but now the cold has set in, and all the food has been so good we don’t have enough leftovers for everyone. So I took two of my children out to look at holiday lights around town and pick up Happy Meals.

Friday: Pork Roast, Braised Kale, Sweet potatoes

Using the last of my farmer’s market vegetables, tonight I’ll be braising some kale and serving it with mashed sweet potatoes and roasted pork.

That’s the week! Barring a snowstorm, I’ll be headed to the market tomorrow morning to find more fresh, local inspiration for a week of dinner.

Meet Your Neighbors: Canine Edition

A drive around town will find any number of dog owners and their pets contentedly walking the byways, as the Matthews Beacon found during one 72 hour period...

Matthews resident, Susan Morris,  72, holding 11-year-old poodle, Tippa, on a cold brisk early morning walk. “She was nosing my leg because she was tired,” said Susan before picking her up.

MoRa resident, Noel Lance, 41, makes it a point to drive to Matthews at least once/week to walk 10-month-old Black Mouth Cur, Winston (Winny), around town. Lance says it’s a way to alter the scenery and get coffee, too. “I love the small town feel,” said Lance, echoing so many others. 

Ricki Crowder, 33, of Matthews, with nine-month-old Great Pyrenees, Lyra, during an especially cold, gloomy day. Although Lyra is walked about one mile each morning and each late afternoon, this early afternoon walk had everything to do with a break in the weather.   "We've been stuck inside with rain for the past few days," said Ricki. "I wanted to get out some energy while the skies were clear." 

Elaine Berton, 37, on her normal morning walk with six-year-old Bullmastiff, Shelby. “It’s a great way to start my day,” said Elaine, “and she loves it!”

Turning a New Leaf

I’ve been “up on the mountain”, as the locals refer to the part of Patrick County, VA, where my mother lives, giving thanks for the gifts in our lives, and helping Ma with some winter lawn and garden chores. One of those tasks is collecting fallen leaves and twigs for compost and mulch.

Leaves are a great source of organic matter and nutrients. According to Texas A & M University, leaves contain 50 to 80 percent of the nutrients a plant extracts from the soil and air during the season. That’s a lot of free fertilizer! In addition, the leaves will provide a lot of food for bacteria, fungi, earthworms and all the other critters that live in the soil. This creates a healthy soil in which your plants will thrive.

Photo courtesy Jeff Rieves

One of the simplest ways to utilize the leaves that fall in your yard is to use them where they fall. Leaves make great mulch for all kinds of plants. One look at a forest floor will tell you that. If the volume of leaves that fall is too great for the area, or if they might smother the plants if left untended, you could rake the leaves into shallow windrows and mow them, blowing them back into the bed or into a pile for later use. Chopping them like this can reduce the volume by 50% or more. A bagger would be handy to collect the shredded leaves for use in other areas. That’s what we’ve done for the last couple of years “on the mountain” with some success, depending on the weather and the mower we have available. Wet weather slows things down, because the leaves tend to stick together and bog down the mower. A dry fall results in a dusty chore, but does make it easier to collect your leaves.

Another way to use your leaves is in the compost pile. Leaves are a great source of nutrients for the decomposers that create compost for your garden. Shredding them is not necessary, but will reduce the volume and speed up the creating of your homegrown fertilizer. A simple wire cage at least 3 feet high and as wide as you can handle will contain the leaves and keep them from blowing around your yard all winter. Adding a little “green” (nitrogen bearing material) will heat the pile up, as the critters in your pile do their best to provide you with a great soil building product.

You can build a garden “from the ground up” by using an old method that has become new again. “Lasagna Gardening” is a method that uses leaves that are simply piled on the ground and left to rot. This is technically called sheet composting, but it allows you to build your beds by placing the leaves wherever you need or want a new flower/vegetable bed. Many gardeners use newspapers or cardboard to smother any weeds that might sprout through the leaf bed. Leave the organic material in place over a period of time (usually 3-6 months) and the newspaper/cardboard/leaf mixture will have decomposed enough to plant into. If you are in a hurry, you can create pockets of soil in the mix and plant directly into that.

So this fall, turn over a new leaf and keep all your leaves instead of bagging them up for curb collection. You (and your plants) will be glad you did!

One Matthews Family's Sweet Holiday Tradition

Photo by Cyma Shapiro

In 2012, when Matthews resident, Nathalie Friedlander, saw an ad for the Matthews Chamber of Commerce’s annual Gingerbread House Contest, she thought it would be a great experience for the three generations in her family.

Her mother, Rolande Sowers (“Nana”), also of Matthews, was known for her knitting, sewing, floral design, miniature-creations, interior decorating and cake making. Nathalie and her daughters, Maddie and Ella, baked and sewed together. A gingerbread house contest would be one more opportunity to create something, have fun, and, more importantly, be together as a family.

Photo by Cyma Shapiro

That first year, as amateurs (as they called themselves), they decided to make a small village – each person created a house on a platform. They won 1st place in the Family category.

“This is creating something that is US,” said Rolande, “that we know, before Thanksgiving, that we need to get our stuff together.”

Since then, it’s been a trade-off in winning or placing in most of the annual contests. In past years, their works of art have included a log cabin, Mouse House, marble super-hero-headquarters, Lego creation, and the list goes on.

“In the past, we’d make the gingerbread, slap a few candies (on it) and bum, bum, bum – all done!” said Rolande. “I’m sure if we looked at the first one we made and now these, I can see improvement.”

With the precision of warriors and the knowledge of experienced students, they’ve perfected their techniques using online and magazine ideas, and always discussing and formulating their creations together, in advance. They guesstimate that they spend a few weeks in preparation and upwards of 15-24 man-hours creating the artwork.

Photo by Renee Garner

Each year, they painstakingly cook and flatten pans of gingerbread – often up to eight batches to get the right consistency and necessary pieces in order. Since everything must be edible, they use items such as beans, icing, pretzels, cereal and fondant, and leftover Halloween candy. Always, they design a cardboard or cardstock prototype to ensure the final product will actually stand the test of time (and transportation).

This year, (for reasons of expediency, timing, and lifestyle), they worked on their creations separately. By all accounts, it’s been a lonelier experience; the in-person contact has been replaced by texting and multiple phone conversations.

Rolande began formulating ideas for her creation several weeks ago - the “Pastel Cottage” (using fondant for the very first time) was born. “I wanted to focus and work out the detail until I was satisfied, and not be rushed,” she said. “It says something to me,” she added, bursting with pride. “I had a lot of fun doing it.”

Shutter, flowers, windows, doors – all of the details must be exact. This year, she worked on her separate pieces flat. “I wanted everything to be precise,” she said. “This is the first time I’ve done it (this way). In a way, it’s a lot easier, but it’s also a lot harder because you can do (even more) detail – you can spend just a few days (on this part, alone)!” she exclaimed.

Photo by Cyma Shapiro

Across town, Nathalie and daughters were also formulating and making this year’s creations – Maddie’s gazebo and closed umbrella from (the movie) “Frozen,” Ella’s teepee and campfire, and Nathalie’s replica of a house on Lazy Branch Road built using Starbursts, Lifesavers, Jolly Ranchers, Gum Balls, rock candy, popcorn, marshmallows, edible grass, gum and (ball) sprinkles as accessories.

In every discussion, each family member echoes the same sentiments that this experience has provided. “It’s something we get to do as a family,” said Ella. “It’s a fun family experience - making good memories, and something to share with our children.” To which, mother Nathalie replied, “Someone commented that, down the road, I’m going to be the ‘Nana,’ and we can show them the gingerbread houses.”

Photo by Renee Garner

The Sacred Beauty of Art

At 221 Pineville Matthews Road, you'll find a tree adorned with swatches of beautific and magnificent colors - appearing as knitted sleeves. Called a "yarn bomb tree," it marks the entrance to the "Boho Pad," an Airbnb owned by Amir Reza Behdani and Olga Behdani.  Inspiration for this artwork is a melding of the Behdani's Sufi-philosophy of "love and being one with nature" and the creations of Rachol Logan, whose artistry was learned in Australia. The ongoing work-in-progress was started six months ago; the Behdani's have contracted to have her create three more yarn bombs on their property.