Spend the Holidays in the Manor House

One of Toledo’s most beloved traditions, Holidays in the Manor House at Wildwood Preserve Metropark, will continue through this weekend for free tours and holiday activities. During the annual fun-for-all-ages celebration, which began on December 1, approximately 40,000 adults and children are expected to visit the 30,000 square foot home and participate in the festivities.

All set for New Year's Eve.

Come in for a tour.

While touring the grand mansion, guests will be delighted by 32 displays lovingly created by local volunteers including the miniature model of what Treehouse Village will look like when construction is completed at Oak Openings Metropark. 

For more than 40 years, volunteers have decorated the Manor House as a holiday gift to the community.

A miniature model of Treehouse Village.

In addition to tours of the home, visitors may stroll a lighted path leading from the Manor House to a boardwalk trail, toast marshmallows for s’mores along the way to or from the Manor House, bring their own or rent skates over the weekend for a few spins around the ice-skating rink, and experience the joy of the larger than ever model train exhibit held at Holidays in the Hall.

The party in the grand parlor is about to begin.

Santa takes a quick break from checking his list.

The final days of Holidays in the Manor House are this weekend, Friday, Dec. 14 – Sunday, Dec. 16 from 10 a.m. to 8 p.m. Admission is free.

Take a stroll through the lighted garden.

See you at the Manor House.

Roasted!

Chile Roasting Weekend has come to a close for this Someday Cowgirl and her hunky hubby. Now it’s time to enjoy the fruits of our labor, green chiles! Sixty pounds of them. Straight from Hatch, New Mexico, the green chile capital of the world.

For two full days, we (well, mostly hubby, the chile master of the Midwest) roasted, sweated and prepped three varieties of peppers, Big Jim, Sandia and Lumbre for freezing. Now, throughout the year, we have the luxury to pluck a bag out of our downstairs freezer anytime we feel the need to cook up any of our favorite green chile recipes. 

We’ve got medium hot, hot, and extreme caution hot chiles to work with.

A true labor of love, our annual Chile Roasting Weekend begins immediately after the boxes of pungent, smoky fruits are delivered to our doorstep from the Hatch Chile Store.

Why do we go through all of this, you ask? Because after many visits to Santa Fe, we became obsessed with New Mexico cuisine and its power player ingredient, the green chile. They don’t grow well, or perhaps at all in our local soil; therefore, we go straight to the source for them.

After three seasons of experimentation, we’ve (again my husband) become experts in the roasting arena. 

The master himself even created a roasting machine to facilitate the process, because a standard gas grill just doesn’t get it.

All of the hard work is realized in the end though. 

Now we’ve got our chile stash for the entire year, so we can enjoy our enchiladas, breakfast burritos, tacos, burgers and anything under the sun that you can imagine putting green chiles on. 

Jealous? I thought you might be. 

Here’s to a year of green chile cookin’ from our sacred stash. 

If you’re looking for some hot recipes for green chiles, some of my favorites are listed in my recipe index on the right. 

What’s next for these two chile crazed lovers?  I’m smelling a local wine and chile fiesta in our future.

Summer Dishes Fresh From the Farm

Summer is in full bloom as are area farmers markets and community supported agriculture programs (CSAs). Gaining in popularity, due to the farm-to-table movement, CSAs allow people to purchase shares of a farmer’s crop in advance of the season. 

Zucchini Au Gratin

Last month, I shared recipes for dishes I prepared from my very first CSA box - Roasted Beet Hummus, Roasted Balsamic Beets, Peas and Pancetta, and Tortellini with Asparagus and Peas. 

A small challenge was presented with the inclusion of garlic scapes in my box (even my farm-raised husband wasn’t sure what to do with them). However, after consulting with a foodie friend, I learned that garlic scapes can be used to flavor dishes just like traditional garlic. 

This month, my journey continues with a new box of farm-fresh goodies. Here are a handful of dishes I cooked up with July’s bounty.

Grilled Summer Squash Pasta Salad

Grilled Summer Squash Pasta Salad
This fresh and flavorful pasta and vegetable salad makes a great light lunch or a nice side dish to accompany grilled chicken or beef. I like to incorporate both zucchini and yellow squash to add extra color to it, and I choose pasta with big wells or cavities to cradle the other ingredients.

6 -10 servings
12 ounces pasta
2 medium zucchini, halved lengthwise and cut into 1-inch pieces
2 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 cup cherry tomatoes
¼ cup olive oil, divided
Salt and freshly ground black pepper
¼ cup pine nuts, toasted
2-3 tablespoons fresh basil, thinly sliced
¼ cup Parmesan cheese, grated

Cook pasta according to directions, drain and set aside.

Thread zucchini, yellow squash and tomatoes onto metal or wooden skewers. If using wooden skewers, soak them in a pan of water for about 30 minutes prior to threading the vegetables.

Brush vegetables on all sides with olive oil and sprinkle with salt.

Transfer skewers to a grill and cook over medium heat for about 12 minutes, turning occasionally, or until tender.

In a large bowl, toss together pasta, vegetables, pine nuts, basil, cheese, and remaining olive oil. Dress with additional basil and pine nuts.  

(Recipe by Jennifer Ruple) 

Zucchini Au Gratin

Zucchini Au Gratin
This dish takes me back to when I was a kid growing up in Grand Haven, Mich. Every weekend, someone on the block would host a backyard get-together for a handful of families. 

The parents would hang out and drink Sangria while the kids would run around between backyards. There were two side dishes my mom used to make often and Zucchini Au Gratin was one of them. 

The dish is easy to prepare and a great way to use up an abundance of summer squash. In my version, I add an Italian flare with flavored bread crumbs and Italian parsley. Serve it hot and bubbly out of the oven or at room temperature after it has time to congeal. 

6 servings
3 tablespoons extra virgin olive oil
6 medium zucchini and/or yellow squash cut into ¼ inch thick rounds
1 ½ cups mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 tablespoons Italian parsley, chopped
½ cup Italian seasoned bread crumbs
4 tablespoons butter, melted
Salt

Heat oven to 350 F. In the bottom of a 2-quart casserole dish, pour olive oil. Layer zucchini, mozzarella, grated cheese, parsley and salt. Repeat layers.

Top casserole with bread crumbs and drizzle with butter. Bake for 1 hour or until hot and bubbly.

(Recipe by Jennifer Ruple)

Creamy Cucumber ad Radish Salad

Creamy Cucumber and Radish Salad
Crispy cucumbers and peppery radishes make up this simple cool and creamy summer salad. 

Peel them before slicing or leave some of their skin on for color and crunch. As the mixture settles, the cucumbers will begin to release liquid. For a thicker consistency, serve this salad immediately after mixing.

4-6 servings   
2 large cucumbers, peeled and thinly sliced
10 radishes, peeled and thinly sliced
½ medium Vidalia onion, thinly sliced
½ cup sour cream
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon garlic powder
Salt and freshly ground black pepper to taste
2 tablespoons fresh dill, chopped

In a medium serving bowl, combine cucumber, radish and onion slices.

In a small bowl, whisk together sour cream, olive oil, lemon juice, garlic powder and salt and pepper.

Pour dressing over cucumber mixture. Stir gently to combine. Sprinkle with fresh dill. Serve immediately.

(Recipe by Jennifer Ruple)

Here Come the Veggies - Joining a CSA

A few years ago, I overheard a couple of coworkers having a lively conversation about a CSA or Community Supported Agriculture program they had just joined. 

My first CSA share

I heard them talk about shares and half shares, drop-off locations, and who would pick up the box each week. I also heard them talk about their goals of eating healthier, ways to get more vegetables into their diets, trying new recipes and learning how to can. I was intrigued by their discussion and wanted to know more about CSA.

A CSA program allows the consumer to invest in a farm by purchasing a share in its bounty and its risks of growing. In return, the consumer receives a box of fresh vegetables or farm goods straight from the grower each week or bi-weekly.

It sounded like fun. I’d be doing something good for myself and for the local farming community. I did worry a bit about just me and my husband being able to use up all the produce each week – wasting any of it would defeat the purpose. I ultimately decided to purchase a half-share with a friend, each getting a half a box every other week. That sounded like a reasonable amount to me.

    

I accepted that this culinary endeavor could be a challenge at times, considering there are a handful of vegetables on the list that I’ve never prepared before such as beets, swiss chard and kohlrabi. The goals that I set for myself for this project are simple – eat more veggies, broaden my produce go-to list, and share ideas with others participating in a CSA or those who are simply enjoying the overflowing bounty at area farmers markets.

This first week I started with peas and asparagus. Here are a few dishes that I made with my first CSA box.

Tortellini with Asparagus and Peas

Tortellini with Asparagus and Peas
Tender and flavorful asparagus spears are paired with peas in this creamy pasta. Serve it as a main or side dish. For a lighter version, substitute half-and-half for the heavy cream; the result is just as tasty.

3 - 4 servings
9 ounces cheese tortellini
½ small onion, diced
1 cup peas
1 cup asparagus, sliced
2 garlic cloves, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and freshly ground black pepper
4 slices cooked bacon, chopped
2 tablespoons extra virgin olive oil

Cook tortellini according to instructions. Drain and set aside.

In a sauté pan, heat olive oil over medium. Add onions and cook until soft.

Add peas and asparagus and cook until they begin to soften. Add garlic and season with salt and pepper. Stir well and cook for about 5 minutes.

Pour in cream while stirring. Add cheese and stir until melted.

Gently stir in tortellini and cook for a couple of minutes. Stir in cooked crumbled bacon and serve.

(Recipe by Jennifer Ruple) 

   

Peas and Pancetta
Tender peas get a boost of flavor from pancetta and a shallot. The addition of fresh mint at the end infuses another level of flavor.

4 servings
1 tablespoon olive oil
2 ½ ounces pancetta, chopped
1 large shallot, minced
1 cup peas
Salt and freshly ground black pepper
1 tablespoon fresh mint leaves, julienned

In a medium sauté pan, add the pancetta and shallot. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned, and the shallot is tender.

Add the peas, 1 teaspoon salt and ¼ teaspoon pepper and cook over medium-low heat until peas are tender.

Stir in mint, taste for seasonings and serve hot.

(Recipe adapted from williams-sonoma.com)

Roasted Balsamic Beets

Roasted Balsamic Beets
I’ll admit, no beet had ever stepped foot in my kitchen until now. As I gazed over the pile of ominous orbs, I wondered how I would take them from their freshly “dug up from the earth” stage to the soft and beautifully colored ingredient that graces grocery store salad bars. Roasting was the solution.

4 servings

4-5 assorted medium-sized beets, cleaned, peeled and quartered
1 medium red onion, cut into 8 wedges
1 tablespoon olive oil
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried thyme
½ teaspoon sea salt
2 tablespoons balsamic vinegar

Heat oven to 425 F. Drizzle vegetables with olive oil, divide in half, and wrap each half in foil. Place foil packets in a shallow baking pan.

Roast vegetables for about 30 minutes or until tender when pierced with a small knife. Toss beets, onions, oil, rosemary, thyme and salt in same baking pan.

Roast for 20 more minutes. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.

(Recipe adapted from epicurious.com)

Desert Design - Planting and Caring for Succulents

Equipped with garden gloves, planters of all shapes and styles, and their creativity, close to 100 adults of all ages gathered at Hoen’s Garden Center on a recent Saturday afternoon for a free workshop to learn how to create and care for succulent gardens.

A variety of succulents are arranged in a wreath.

Call it spring fever or succulent fever, enthusiastic guests listened to garden center owner Theresa Hoen present planting ideas and tips on how to care for succulents.

“There are no gardening mistakes, only experiments,” she said, urging participants to use their imaginations when designing their containers gardens.

Theresa Hoen presents tips on planting and caring for succulents. 

For the remainder of the two-hour workshop, guests wandered the greenhouse to choose plants for their gardens, received planting advice from garden center staff, and enjoyed lively conversation with other succulent fans.

Workshop participants shop for succulents to include in their arrangements. 

Succulent Planting Tips from Theresa Hoen

·        If it can hold soil, you can plant in it. Choose unusual items to plant in such as watering cans, bowls or old shutters.

·        Finish off with toppers. Tuck in moss or add texture with stones. Let the color and style of the container inspire you.

·        Fill clear glass containers with colored or regular sand. You can literally plant succulents inside the sand.

·        When designing your container, incorporate three components: thrillers, the showstoppers or attention getters usually taller plants; fillers add mass and fill up the pot; and spillers, plants that overflow the pot.

Valerie Moffitt creates her succulent container garden.

·        When planting, don’t use potting soil which is usually a heavy mixture and tends to hold too much water. Use a peat-based soil made from decomposed sphagnum moss plants instead.

·        The number one mistake people make with succulents is overwatering. Give plants a good 2 ½ to 3 weeks between watering.

·        Let the soil dry out before adding more water.

Linda Grant and Patty Golden are hard at work on their arrangements.

·        Pinch leaves when plants get too tall. With your thumb and forefinger, nip back the tip of a stem. Pinching helps to produce a bushier, fuller plant.

·        Avoid watering over the top of the plants. Always water at the base.

·        Give the soil the chocolate test. If the soil looks like milk chocolate, it’s dry. If it looks like dark chocolate, it’s wet.

Incorporate thrillers, fillers and spillers into arrangements for visual impact.

Hoen’s Garden Center is located at 1710 Perrysburg-Holland Rd., in Holland, Ohio.

Monday through Thursday

As I sat down to write this post, I originally intended to reflect on previous Easter celebrations, talk about what I’m cooking for Sunday brunch, how I decorated our dining table, and all things Easter Bunny. But honesty, I can’t stop thinking about this funny moment from just about a year ago.

It was early in the week prior to Easter and our news staff was frantically working on deadline for the following week’s paper. Our publisher asked if I could help out and call the churches listed in our guide for their holiday schedules. Of course, I happily agreed.

I went about calling each church receiving a verbal account of each church’s activities, including Ash Wednesday, Good Friday and Holy Saturday. Deep into my second phone call, the woman said something I could barely hear. My reply was, “Did you say Monday through Thursday?”

As soon as I asked the question, I realized what I had said. Laughter filled our tiny newsroom, and I knew it was directed toward me. My cheeks, 50 shades of blush, tried to contain my giggling as I finished my conversation with the very polite church lady. 

In all defense though, it was really hard to hear over the phone.

I wish you a very happy Maundy Thursday. By the way, here's our dining table.

Egg-cetera... Easter brunch for a couple or a crowd

Easter is on its way. Whether you plan to spend the holiday in your PJs with your bestie or with your Easter bonnet and the entire family, you’ll need delicious and easy-to-prepare dishes to feed every-bunny. Here are three egg-centered recipes, created by me and my husband that can be adapted to feed two or twenty - Egg Infused English Muffins; Green Chile, Egg and Cheese Burritos; and Mini Frittatas. Each recipe makes six servings, and all of them can be prepared ahead of time and warmed just before serving.

Egg Infused English Muffins topped with blueberries

For a couple:
Store leftovers in the refrigerator and have breakfast ready for the rest of the week. Just reheat muffins, frittatas or burrito filling in the microwave.

For a crowd:
Double or triple the recipes as needed. Wrap prepared muffins, frittatas and burrito filling in foil and keep everything warm in the oven until guests arrive.

Egg Infused English Muffins
“Infused means that the muffin is soaked in the egg mixture so that all its nooks and crannies are filled with the eggs,” explained Mr. Ruple. He prefers to use Thomas’ English Muffins. Any of their flavors work – try their original, blueberry, cinnamon raisin, or any of their seasonal varieties such as banana, pumpkin and cranberry.

A banana version of the Egg Infused English Muffins

Serves 6

1 package English muffins, split

6 eggs

¼ cup milk

Maple syrup

Fresh fruit for topping

Powdered sugar for dusting

In a medium bowl, whisk together eggs and milk.

Over medium heat, warm a large skillet, coated with non-stick spray.

Dip 4 muffin halves into mixture and let them soak for 2 to 3 minutes.

Cook muffins cut side up until the eggs are set on the bottom of the muffins. Flip the muffins over and repeat.

To serve, top with maple syrup, fresh fruit, and a dusting of powdered sugar.

(Recipe by Lynn Ruple)

Green Chile, Egg and Cheese Burritos

Green Chile, Egg and Cheese Burritos
Spicy and filling, these burritos are our version of the ones we fell in love with at the Santa Fe Farmers Market in New Mexico. At the market, the insanely popular breakfast burritos are served with your choice of fresh green chile sauce or red chile sauce ladled over the top. If you’re feeling adventurous, you can ask for Christmas, which is a generous helping of both sauces.

Serves 6
12 ounces frozen roasted potatoes, onions and peppers mixture such as Trader Joe’s brand, thawed

6, 8-inch flour tortillas

6 eggs
¼ cup milk
Salt and freshly ground pepper to taste

4 ounces chopped green chiles
1 ½ cups shredded Mexican cheese blend
Chopped cilantro

Heat oven to 350 F.

In a large skillet coated with non-stick spray, cook potato mixture over medium heat until the potatoes begin to brown and the onions and peppers are soft. Reduce temperature to low.

Wrap tortillas in foil and heat them in the oven until soft, or for about 4 to 5 minutes.

In a medium mixing bowl, whisk together eggs, milk, chiles, salt and pepper. Pour the egg mixture into the potato mixture and cook over low heat, stirring with a wooden spatula, until eggs are done.

Fill each tortilla with egg and potato mixture and ¼ cup of cheese. Wrap the burritos and serve them with more green chiles and cilantro.

(Recipe by Jennifer and Lynn Ruple)

Mini Frittatas

Mini Frittatas
It’s never been easier to serve eggs to a crowd. We’ve made these petite frittatas in all sorts of combinations. Feel free to experiment with our recipe and add your choice of veggies, meats and cheeses. Try cooked meats such as bacon, crumbled sausage or chopped ham. Go veggie with bell peppers, mushrooms, broccoli or roasted squash. Make it cheesy with swiss, cheddar or Monterrey Jack. The possibilities are endless.

Serves 6
1 cup fresh mushrooms, coarsely chopped
½ cup sweet onion, diced
1 tablespoon butter
8 eggs
¼ cup milk
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 cup cooked bacon
1 cup shredded cheddar cheese
Chopped parsley for garnish

Heat oven to 350 F. Spray a 12-cup muffin pan with cooking spray.

In a large skillet, sauté onions and mushrooms in butter until veggies are soft. Remove from heat and allow to cool slightly.

In a large bowl, whisk together eggs, milk, and salt and pepper. Stir in veggies, cooked meat and cheese.

Divide mixture evenly among muffin cups. Bake for 20 minutes. Sprinkle with chopped parsley.

(Recipe by Jennifer Ruple)