The Valley - May 2011

F

R

E

E

Serving Mifflin County and the surrounding area.

The Valley A free newspaper dedicated to agriculture, self-reliance, frugal living, and modern homesteading.

Volume 2, No. 5

Many Dreams came true...

by Kathy Phoenix

We bought our farm at an auction in 1992. A very nerveracking way to buy property especially when it is exactly what you were looking for. We weren’t the only ones who felt that way as the bidding was fast and furious to start, but in the end we had the last bid and we began a new chapter in our life. At the time of the

The warm and welcoming entrance to Garden Treasure’s gift shop.

auction we were living on a quiet street in Lewistown and were owners of the Roller’s Roost, a roller skating rink. But we both grew up on a farm, our son had left for college and we were ready to get back to the country.

Wes’s dream was to raise beef cattle. The breed he chose were polled herefords, (polled meaning no horns). They are among the most gentle of all beef cattle. We bought our first cow-calf pair at the Beef Expo in State College.

This was also an auction and we bid higher than I anticipated, but

Ready-made color is available now at Garden Treasures.

Complimentary

The Valley, May 2011

Dreams Do Come True BACK TO THE COUNTRY AND TWO NEW CAREERS TWIN PONDS FARM & GARDEN TREASURES it was well worth it, as it would be the start of an exceptional herd.

Wes’s plan was to breed his cows using A.I. (artificial insemination). He would study reports of bulls from all over the nation for the best genetics. We now had our hereford herd well under way when Wes decided to add Red Angus to the group. Most people have heard of Black Angus and

that is where the Red originates from. A black angus cow with a recessive red gene can have a red calf. Once you breed Red with Red you will always have a Red. In the summer of 2002, we took a trip out west to Wyoming and Montana to visit various cattle ranches. We were impressed with the cattle at a ranch at the base of Glacier National Park, called Gla-

cier Red Angus, and we purchased eight bred females. We now have our herd established, and between the Herefords and Red Angus we have about 30 calves a year. Our cattle are registered and we sell bulls, heifers, and cows mainly for breeding purposes.

We live ½ mile off Ferguson Valley Road and after being snowed in for weeks at time in the

One of the many greenhouses that is jam packed with fresh plants.

winter, I was ready for a hobby. I was always interested in flowers and landscaping so I started painting flower pots with help from my Mother who was a member of the Society of Decorative Painters. Wes and I were also making unique planter boxes. That spring we had a stand at Country Memories Day in Mcveytown.

We also displayed at Christmas in The Park in Reedsville. We decided that packing, setting up, and packing again was not for us, so in the fall of 1997 we started building a gift shop that we would call Garden Treasures. I planned on selling container gardens and other garden related items. We would make the containers and buy flowers from other greenhous-

Two of the newest additions at the farm just had to come over and say hi.

es to fill the planters. We opened in May of 1998. Two years later we put up a small greenhouse to store the plants I was buying as I had been working off the back of our pick-up and had no place for the plants in case of bad weather.

Continued on page 11

The Valley, May 2011

2

In this Issue Contributing Writers Adventures in Homesteading --Dave and Ginger Striker Woods, Water and Wildlife --Bob Sleigh Roads Less Traveled --Lynn Persing Understanding the Constitution --Dave Molek Thots on... --Lydia Adventures on Our Nourishing Journey --Sue Burns LZ Swanson --Shawn Swanson Grosze Thal Nachbaren --Jeptha I. Yoder Looking Out My Back Door --Mary Anna Chenoweth The Mushroom Guy --Bob Sleigh Ask Julie Mac --Julie MacConnell Modern Energy and Alternate Heating --Curt Bierly Recipes, Crafts and Gift Ideas --Debra Kulp Memories of a Dairy Princess --Rebecca Harrop Random Thoughts...from downeast! --Rick Hanson The Chicken AND the Egg! --Mike Flanagan

Editor’s Corner

Wayne Stottlar

Oh my gosh, The Valley is seven months old already. I had been so busy with the paper that I forgot to acknowledge that six month milestone—simply amazing! Thanks goes to all of you good readers who enjoy The Valley and tell our advertisers that you saw their ad here. Support our advertisers, they are your neighbors, and buying local boosts our local economy.

Due to the hectic work load

these last few months, Lynn and I took a short vacation to North Carolina to recharge the batteries and get ready for the big push leading up to summer. We actually saw the sun for six days in a row and were in shorts and t-shirts the whole time we were there. It has become a special place for us to go and unwind lately, I am sure Lynn will write about it in a future column.

I just love May. In good

years, time is spent hunting morels in our central PA forests, tending to the garden to ensure a bountiful harvest later, and of course, it is Stanley Cup Playoff time. Lynn and I are avid hockey fans, and it doesn’t even have to be pro. Anywhere there is a sheet of ice, a stick and a puck, we would enjoy being there watching if we can.

This month we are very proud to add a new regular column to The Valley called “The Horse Scoop.” The column will be co-authored by local horse experts Traci Hanna Yoder and Julie Shultz Smith. These two ladies have a great sense for the info the “horse world” is seeking and plan a powerpacked column each month.

Please join me in welcoming Julie and Traci to The Valley staff.

We have also been blessed

Homeschooling on the Homestead --Andy Weller Contentment Quest --Joanne Wills The Garden of our Lives --Sarah Hurlburt The Church Year --Pastor Pat Roller The Horse Scoop --Traci Hanna Yoder & Julie Shultz Smith

Contact Info Editor/Publisher Wayne Stottlar

The Valley PO Box 41 Yeagertown, PA 17099 (717) 363-1550 E-mail: thevalleynewspaper@gmail.com Web: www.thevalleynewspaper.com

with the addition of my Pastor, Pat Roller from the East Kishacoquillas Presbyterian Church in Reedsville, who will write a column each month dealing with faith. I was lead to Pat this past Christmas Eve, when Lynn and I decided to try a new church. We weren’t members anywhere local, and we fell in love with the warm welcoming atmosphere and the beautiful sanctuary. Pat teaches the word in a manner everyone can understand, the congregation there is the warmest I have ever known. If you are shopping around for someplace to worship on Sundays, we have room.

Another grandchild was born this week to my youngest son Justin, and his wife Amy! Grandson Logan Stottlar joins his sister Savannah. That makes five grandchildren for me and I couldn’t be happier! Grandkids are awesome, and I really do try to get them good and wound up for their parents when I am around.

Sadly, a lot of miles separate us from the grandchildren so we do not get to see them as much as we would like. My oldest son Jeremy, his wife Shannon, and grandson Kristopher, as well as my middle son Jared, his wife Amber, and grandkids Taylor and Natalie all live in NH. Someday I hope we can all live close to each other again.

With the way families are spread out all over these days, important family stories and traditions are often lost forever as time spent together is used catching up on current events and less on “remember whens...” The wisdom of the older generations is often not shared. Being a product of the era where families spread out and lost regular contact, I can see how much we have lost that should be important to us. Many of the old reliable ways had to be re-learned by me, I hope to be able to pass some of it along to the kids before it is too late. I hope you all can keep your family close, I believe our future depends on it. a —Wayne

thevalleynewspaper@gmail.com

3

The Valley, May 2011

Random Thoughts from Downeast with Rick Hanson

Springtime in the Northwoods!

For you fine people in PA, spring has sprung! In Maine, it’s actually up two dirt roads on the left. Just bang a left where the old Higgins place burnt down back in ’74, just past where that old Farmall tractor used to be sitting in that field there. (Dontcha ‘membah?)

Folks in PA are experiencing all the wonders of spring. The trees are starting to bud, the snow has been replaced by a flourish of green grass and spring blossoms.

Spring planting will hopefully be well underway. Maybe you even have a greenhouse to spend some time in the sunshine while planting away. Sounds nice, doesn’t it?

Up here in Maine, we’ll be experiencing one of Maine’s three seasons: Mud Season, and that also includes a sub-season called Black Fly Season, which is followed by summer (which also includes Road Fixin’ Season, and Mosquitos Are Making Me Anemic Season). One year we even had three whole months of

summer! And too soon afterwards it will be winter again. There is a short stretch of time before winter that we call Hunting Season. This is where these weird people from away get into tour buses and come to northern New England to look at leaves. The rest of us are out in the woods either partridge or deer hunting, trying to add some meat to the freezer. “Getcha dee-ah yet?” can just be heard over the “oohs and ahhs” of the leaf peeper people.

Tourists, or as we call them, “People From Away” or if their rude and pushy, “Flatlanders,” rarely come to Maine up he-ah in late spring to enjoy the Maine state birds—those dreaded black flies. These wonderful insects are a joy to behold, and they make mosquitos look like Hari Krishnas at a Hells Angels swap meet. I’m a proud blood donor for the Red Cross, having donated 3 gallons over 20 plus years. I would have given more, but them black flies took it first! I’m a pretty big man,

Kidding Season at the Farm

by Pam Hoy

It’s been a long, cold winter and we’re finally getting ready for “kidding season” in our goat barn.

Usually goat owners can expect their new little ones to start arriving anytime after Christmas until late in May, depending on how soon the previous autumn their does were bred. But since my “girls” didn’t want to stop their fall frolicking long enough to take care of business, my kids are going to be later spring babies. Just as there are advantages to kids being born in the cold months of February or March, there are definite advantages to having the little goats arrive later in April, May, or even early June. Our kids

here at Maple Shade Farm are always eagerly anticipated with an anxious excitement. Sometimes I’ve been fortunate to observe the doe’s heat cycle and can pinpoint the day the new baby will arrive.

Other times, the doe has been so coy and secretive that I’m kept guessing until the kids appear! All the wonderful articles and advice from goat owners is invaluable, but nature has her own way of proceeding and I think no matter how many years you spend caring for animals, there is always a sense of worry and wonder through it all.

I am far from being experienced, nor do I claim to be an expert, so I am continuously

tipping the scales at over 270 pounds, and black flies find me irresistible and juicy. Any tiny bit of exposed skin is all they need to make your life thoroughly miserable. They secrete an anti- coagulant to really keep that blood flowing. They don’t just poke you with a stinger thing either, they actually bite and tear flesh. The bites burn, sting, itch, weep and swell up. Oh, lucky us. This is why we enjoy winter so much. Nothing is trying to eat us alive. Although, if you’ve ever gotten on the wrong side of a Mainer lunch lady, it gives you cause to wonder.

I just read that there are over 1,800 species of black flies, and 11 are extinct. I have some questions: Someone counted ELEVEN extinctions…. and whose job is THAT, anyway?

Imagine that conversation at a party: “What do you do for a living, Herb? “One could ask. “Oh, I have the particularly exciting task of counting black fly species!

Did you know that out of 1,800,

11 are extinct?” Ah….no, Herbie, I didn’t, but thanks for sharing. I think I hear my lady friend calling for me from over by the bean dip, gotta go. Imagine the joy he felt when the 11th species last survivor finally dropped dead, maybe from living too close to a community of vegans. Probably left his pocket protector home for dress down Friday. That’s right, Herb knows how to party hard. In my opinion it ranks right up there with watching paint dry. Such fun!

I’m just guessing he wasn’t voted either ‘Most Outgoing,” or ‘Class Clown’ back in high school.

And you just know it’s a government job. Why? Because who else would pay someone to count bugs? More importantly is…WHO CARES? When there’s blood running into my eyes, I could care less what species it is. ”Hey, I think that was an araucanius! And here I was thinking they were indigenous to Chile! Quick!

Call Herb!”

There’s even a group up here that has fun with it, because really,

grateful when the doe takes care of everything all by herself!

Imagine the delight upon entering the barn early one morning to find brand new little kids, already dried, nursing from their Mom, who is happily munching some hay. There’s not much for you to do now except give them a “good look over,” dip their navels in iodine, and offer the doe warm water with molasses mixed in her bucket. Even though it is important to be prepared for the rare birth that may need assistance, in most cases your help is not needed. If the doe has been cared for and received the proper nutrition , the impending birth will be most likely without incidence.

My first kidding experience with my dairy goats had me so nervous I hardly slept! I started reading books and articles shortly

after I knew they had been bred and had almost five months to mull over the worst case scenarios until I had myself worked into a frenzy. Normally, I would advise reading anything you can get your hands onto concerning the information you seek, but there is such a thing as being prepared, another to be unnecessarily fearful! I had compiled a birthing kit that would make one used by a midwife look small in comparison. My very patient husband even loaned me his Walkie Talkies so we could communicate while I was in our barn.

Fortunately, the Goat Gods smiled down on our little piece of heaven and my “girls” each delivered a perfect set of twins with little or no assistance from me.

I’ve since pared down the birthing kit to just few essentials.

Clean, old towels or sheets make

www.thevalleynewspaper.com

what else can you do? The Maine Blackfly Breeders Association: “We Breed ‘em, You Feed ‘em!”

Depending on the weather, you may enjoy both black flies and mosquitos at the same time, both vying for your blood. While mosquitos can hatch in stagnant water, black flies hatch in running water, and let me tell you, these blood suckers can travel.

When buying property in Maine, try to make sure you aren’t one mile down wind of a river, like some 270 pound homesteader I know of. It makes being outdoors almost impossible during my favorite time of day, the evening.

I would enjoy walking around the homestead, surveying the day’s progress and planning for the next day, while the sun sinks over the horizon. We have a fantastic view of western Maine, northern New Hampshire and up into O Canada.

The sunsets are nothing short of spectacular, but without a screen house of some kind, we are forced inside to watch out the windows.

I’ve been toying with the idea of building a screen house from pallets, because I’m frugal and I own a few hundred large pallets already. I really need a friend in the screen making business. You just know they must throw away all the 3 and 4 foot pieces there at the screen making facility, wherever that is. I think I’ll Google it, and then get on Facebook and use my backwoods charm and find me a screen maker friend. Shouldn’t be too hard, I mean, if someone can count bugs for a living, maybe I can find and make friends with the screen guy. I just hope I don’t come across Herb. a

excellent drying cloths for the kids and it’s important to have some iodine handy for dipping their navels into for prevention of infection. As with all new babies, it is essential they nurse within the first few hours to receive all the nutrients and antibodies contained in their mother’s colostrum. Most baby animals are born hungry with the instinct to nurse, but if something prevents that, it will be necessary to relieve the mother of some of that colostrum and bottle feed the newborn kid. A clean 16 ounce soda pop bottle or clean baby bottle fitted with a small kid or lamb nipple will work nicely.

There are many good goat related books and magazines available that provide instruction on caring for your kid. Two wonderful publications are in the form of

Continued on page 9

4

The Valley, May 2011

Adventures in Homesteading One family’s journey from the city and modern living back to the land and self-reliance.

by Dave and Ginger Striker

“Making it Happen”

It was an all-out blitz to get to get our new home setup on the property, and for the most part, everything went smoothly. I have had a little experience with electrical and plumbing, but that was amateur at best. Since we spent a good deal of money moving and setting up the home, we couldn’t really afford to hire professionals for the remaining work, so naturally, that fell to us. The checklist included items such as trenching for power and water, setting up a meter panel and main panel for the power company to deliver

service and running the connection from the outside main panel to the inside main panel. Additionally, we had to run pipe to the well, which was positioned approximately 150ft from the house, and connect the septic system to our home. There were also several other checklist items we would have to satisfy before the inspector would allow us to move in.

Fortunately, the State of Florida allows the owner to pull permits and do all of the work without and licensing requirements.

It was VERY hot this time

of the year and working outside was uncomfortable at best. This particular summer we had three digit temperatures practically every day. The biggest challenge we had was keeping the kids cool and entertained since we did not have power and would not until we passed inspection. To solve this, I would occasionally run the generator in order to operate the well so the kids could play in the water during the hottest parts of the day. Naturally, this was well received by the kids, but we still had quite a bit of prickly bushes and briars making it hard for them to play as they would normally in the suburbs on a well-kept lawn. Nonetheless, this seemed to work well, and since we live in a spring basin, the water temperature would maintain a constant 72 degrees from the well, making it very refreshing during the hot summer days.

The largest challenge of them all was Ginger’s pregnancy.

A continuing series.

Unlike most, our pregnancies are highly risky, with all of them to this point ending in preterm deliveries.

This added a logistical challenge to our work since the baby was technically due early fall, though we fully expected a late summer baby based on past results. Keeping Ginger comfortable, and of course not over doing it, was a challenge since she is quite independent. Often times I would see her carrying things a lot heavier than I would like, but this is just in her nature and taking it easy is definitely not in our

thevalleynewspaper@gmail.com

vocabulary.

The first priority was plumbing. If I ran the generator, I could back feed the main panel and operate the well, lights, and small appliances including fans. Though we didn’t have A/C, those added items were a blessing considering not long ago we had to bring everything to the site, including

Just a small section of the hundreds of feet of trench we dug to run water and power, which turned out to be a great place to play, according to the kids.

Continued on page 30

5

The Valley, May 2011

Looking out my Back Door Life on my Mifflin County Homestead

by Mary Anna Chenoweth

A Dish for All Seasons “Do what you can, with what you’ve got.”- Theodore Roosevelt

Do you recall the garden volunteers (i.e. weeds) we discussed in last month’s article: Amaranth, Lambsquarters and Curly Dock?

Well, those three were specifically chosen as a prequel to this month’s article about a cooking technique that adapts itself to whatever you happen to have in the cupboard (or garden or root cellar or field or pantry). Also, it can be made at any time of the year, from the first crop of greens in spring to the rock hard pumpkins of mid winter.

No, it’s not soup, although it comes out of the same mindset of taking a little bit of this and that and turning it into something hot and tasty to feed more mouths than the individual ingredients would otherwise have fed.

This “dish for all seasons” is called Pita. Some of you may have heard of, or perhaps tasted, this culinary immigrant from Greece. If you’ve eaten pita, I sincerely hope that it was homemade.

Today, like many other foods that came with the hearts and hands of our forbearers, Pita has the dubious honor of being

Back issues of The Valley are available while supplies last. $2.00 per issue covers shipping and handling. Send a check or money order and let us know which month you are looking for. Don’t miss out on those money saving tips from past issues!

available in the freezer cases of many grocery stores. I’ve tasted commercial freezer Pita. Once.

It’s pretty much like most things you find in the freezer cases of many grocery stores. OK, if you like that sort of thing.

But homemade Pita, fragrant, crisp and hot from the oven; yummmmmm! Even more so if you’ve grown the ingredients yourself.

AND, since your Pita freezes just as well as the bought kind, it can be just as convenient (not to mention just plain better) when

easier and, hopefully, you’ll find the fact that there are few hard and fast rules to making a Pita rather liberating. The recipe at the end of the article can serve to get you started.

The Dough

To begin: the dough used in a Pita is called filo (or fylo or phyllo), pronounced “fee-lo” accent on the ‘fee’. The word means ‘leaf’ in Greek and like leaves it must be rolled very thin; “paper thin” is usually how it is described. Commercial filo is available frozen at most groceries and if you choose to use it, carefully follow the directions on the box.

Making your own filo, however, is not difficult. It gives you control of the ingredients and adds to the flavor of the finished product since you A pasta machine and the broom-handle can choose your sized dowel used for rolling. flours. Now, I realize that some you’re rushed for a meal. So let’s folks use white flour and nothing get cooking and to start, let’s talk else. Period. OK, fair enough. about what Pita is.

Homemade filo made with white

In every culture where grain flour (at least use unbleached) is grown and ground into flour there are recipes that wrap various types of dough around an infinite number of fillings which are cooked, or simply eaten, in any number of ways. Samosas from India, tamales from Mexico, strudel from Germany, dumplings from China, apple pie from your Grandma’s oven; it’s a VERY long list.

Pita - say “pi - tah”, short ‘i’ and accent on the ‘pi’ - is the Greek version of stuffed dough.

Similar to strudel, it consists of a bottom and top made up of extremely thin layers of dough filled with whatever you have and baked. A Pita can be made family size or in individual portions; eaten hot, warm or cool. It can be savory or sinfully sweet. As with any food that may have a reputation of being difficult to make there’s always a trick to make it

tastes far better than the storethan a straight dowel, about the bought kind. If you ever feel size of a wooden broom handle, like experimenting, though, you and anywhere from twelve to could begin with the white whole wheat flour which is becoming available.

Filo made with whole wheat flour is not only better nutritionally (especially if Small individual serving Pitas to be frozen, and you grind the a family size Pita to be enjoyed NOW! flour from your own wheat - keep watch for an twenty inches or so long. Startupcoming article!) it has a rich, ing with a piece of dough about almost nutty flavor and aroma that the size of a small egg you roll adds a great deal to the completed the dough out as thinly as posdish. sible into a disk. To keep it from

Basic filo is just flour mixed sticking, some cooks use corn or with enough water to make a potato starch to dust the dough workable dough. I have no doubt and feel this helps to keep the filo that our far distant foremothers tender. We use flour. Either way, (and fathers) started out with flour use it liberally to avoid sticky and water: when other ingredients spots. became available, experimenta Starting at one edge, roll the tion taught them that a little added dough around the dowel so that oil made more tender dough, a it rolls around itself. Now, place touch of salt a richer flavor and your hands on top of one another, so on and so on. Over the years I palms down, in the center of the have known various relatives to dough and with light pressure occasionally add an egg, or someroll the dowel back and forth, the times even yeast to a batch of filo, length of your hands. Gradually so it’s not written in stone. We use work your hands apart, pulling whole wheat flour, water, olive oil the dough with them, towards and a tiny pinch of salt. opposite ends of the dowel.

Making a “paper thin” dough When you get to the ends, roll the is what stymies most folks. The dough open, dust it with flour and rolling pins we use for pie crusts starting at a different edge, roll it and such aren’t designed for filo. around the dowel and repeat the There are two methods used to whole process until the dough is make filo by hand - stretching and as wide as your dowel or wide rolling. We never stretched filo in enough for your baking pan. Techour family that I know of but I’ve nically this is still stretching the seen it done on television and it dough; the dowel simply makes it looks like fun. easier.

We roll our dough using a Continued on page 19 rolling pin that is nothing more

www.thevalleynewspaper.com

The Valley, May 2011

6

Thots on...Genesis

A Bible Study for the Lay Christian

by Lydia

In 2 Timothy 3.16, Paul tells us, “Every inspired scripture has its use for teaching the truth and refuting error, or for reformation of manners and discipline in right living…” [NEB] On the road to Emmaus, Jesus made the Scriptures come alive to his followers, so that they later said, “Were not our hearts burning within us while he talked with us on the road and opened the Scriptures to us?” [Luke 24.32*] It is my hope that the Thots on series will make your heart burn within you as God’s thoughts and purposes are revealed in a way that is easily understood by the seeking heart. *Unless otherwise noted, all Scriptures are quoted from the New International Version.

Genesis 3.8-11

Then the man and his wife heard the sound of the LORD God as he was walking in the garden in the cool of the day, and they hid from the LORD God among the trees of the garden. But the LORD God called to the man, “Where are you?” He answered, “I heard you in the garden and I was afraid because I was naked; so I hid.” And he said, “Who told you that you were naked? Have you eaten from the tree that I commanded you not to eat from?”

What a marvelous fellowship

Adam had with God! Can you even imagine walking with God through the garden in the cool of the day?! But sin had marred that fellowship.

One rule. God had given man one lousy rule—and he still managed to blow it! But would we have done any better? I doubt it. We still want what we can’t have, what isn’t good for us, even the things we know will be detrimental to our well-being.

We still reach for the forbidden fruit because, like Eve, we find it “pleasing to the eye.”

God asked Adam where he was, but God knew perfectly well that Adam was trying to hide from him, that Adam had disobeyed him. David wrote, “Where can I go from your Spirit? Where can I flee from your presence? If I go up to the heavens, you are there; if I make my bed in the depths, you are there.” [Psalm 139.7-8] We cannot hide our sin from an omniscient God. God was simply giving Adam a chance to come clean, to admit what he had done.

But when God challenged Adam, did Adam ‘fess up? Did he approach God with a contrite heart and repent of his sin? No. He had the incredible gall to try to shift the blame to God himself!

“The woman you put here with

The Church Year

by Pastor Pat Roller

“Now what?” is the question most of face after we have experienced a major “holy-day”—Easter and Christmas, for instance. The time following the “holy-days” is a time when we actually learn to live into our new normal. It is a time when we learn to incorporate new ideas, thoughts, behaviors, and attitudes.

The Church Year is designed so that we have this kind of time.

Major holy days do not follow one upon another. Now that we have passed Lent and Easter, we are facing a long period of growth and minor holy days. The next day we will celebrate is Pentecost.

Pentecost began as a Jew-

ish feast of the harvest, and is celebrated on the fiftieth day after Passover. Though as Christians we do not celebrate this holiday in the traditional biblical sense, as we discover the significance of each, we will certainly gain a greater knowledge of God’s Word, an improved understanding of the Bible, and a deeper relationship with the Lord.

In Acts 1, just before the resurrected Jesus is taken up into heaven, he tells the disciples about the Father’s promised gift of the Holy Spirit, which will soon be given to them in the form of a powerful baptism. He tells them to wait in Jerusalem until they receive the

Rev. Dr. Henry G. Covert

me—she gave me some fruit from the tree, and I ate it.” [Genesis 3.12]

Don’t we react in the very same way when we commit sin and then are found out? We try to avoid responsibility for our actions by placing the blame on our spouse, or our boss, or the government, or our childhood, or our lot in life—or on God himself.

In fact, we are encouraged to absolve ourselves of responsibility for our behavior. If a teen shoots up a school or a mail carrier goes postal, the media look into the person’s background and then tell us he committed the crime because he’s from a broken home or was bullied in school or was abused as a child. Psychologists insist we are victims of our childhoods or of society and that we are in no way responsible for our actions.

However, God takes a different view. God insists on personal responsibility. He holds each of us responsible for our actions and for the choices we make.

Through a deliberate act of disobedience, the curse of sin was introduced into God’s perfect creation, and it affected—or should I say INfected—everything mankind did from that point forward.

Because of sin, fellowship with God was broken. Because of sin, pain entered the world. [Genesis 3.16] Because of sin, woman, who was created to be equal with man, misled her husband and, as a result, was placed in a subordinate position. [Genesis 3.16] Because of sin, the very ground itself was cursed and began to pro-

duce thorns and weeds and man was forced to work for his food.

[Genesis 3.17-19] Because of sin, death entered the world. [Genesis 3.19] Death is the ultimate result of having become mortal. Because of sin, man was driven out of paradise. [Genesis 3.22-24]

However, “just as through the

disobedience of the one man the many were made sinners, so also through the obedience of the One Man the many will be made righteous.” [Romans 5.19] Through His Son, Jesus, our loving Father provided a sacrifice for our sins.

Through Jesus, fellowship with the Father has been restored. a

gift of the Holy Spirit, which will empower them to go out into the world and be his witnesses.

Some of the most exciting events in the New Testament revolve around the Day of Pentecost in the book of Acts, chapter 2.

This is the day when Christians celebrate the Holy Spirit coming into the world and our lives on a permanent basis. The story in Acts 2 tells about a great sound of wind and tongues of fire settling on the heads of each of the believers present. The rest of the story tells about the disciples standing to preach to the group who had gathered. The Bible says, “All of them were filled with the Holy Spirit and began to speak in other tongues as the Spirit enabled them.” The crowds observed this event and heard them speaking in different languages. They were amazed and thought the disciples were drunk on wine. Then Peter

got up and preached the Good News of the kingdom and 3000 people accepted the message of Christ!

Pentecost is understandably a joyous time of giving thanks and presenting offerings. Some Christians celebrate this holy day as the birthday of the Church.

The book of Acts continues to record the miraculous outpouring of the Holy Spirit that began on Pentecost.

In the Bible—the entire book of Acts—the Church continues to spread and grow. The Church Year offers to contemporary Christians an opportunity to grow in faith, grace, and love. The “long green season” observed during most of summer and early fall offers Christians and the Church time to concentrate on growing in fellowship and love to one another and to reach out to their community. This period of the

Church Year gives Christians the opportunity to develop the fruit of the Spirit. Galatians 5:22 lists these fruit for us: “The fruit of the Spirit is love, joy, peace, patience, kindness, generosity, faithfulness, gentleness, and self-control. If we live by the Spirit, let us also be guided by the Spirit. Let us not become conceited, competing against one another, envying one another.”

The church colors are red for the Day of Pentecost signifying the tongues of fire and the presence of the Holy Spirit. Following Pentecost the paraments are changed to green which signifies growth, flowering, and producing fruit. These characteristics of maturity in Christian faith require much time to develop and grow.

They require much time to come to a harvest. Let us join together to grow in faith, love and grace. a

hgc7@verizon.net Dr. Henry Covert is an ordained minister with the United Church of Christ. After a tour of duty in the military, he worked in law enforcement for twenty years as both a patrol sergeant and county detective.

Toward the end of that career he began his studies for the ministry.

He has served several parishes, worked in therapeutic communities, was a state prison chaplain, and acquired adjunct faculty status in the criminal justice department at Penn State University. Dr. Covert was the chaplain for Pennsylvania’s first execution in thirty-three years.

He has a doctorate from Pittsburgh Theological Seminary and has authored six books.

• Ministry to the Incarcerated (ISBN 0-8294-0860-6) Inter national market -paperback • Discovering the Parables: An Inspirational Guide for Every day Life (ISBN 978-0-313-34962-1) International market – hard cover & e-book • Spiritual Reflections: A Journey Through the Scriptures (ISBN 978-0-313-35901-9) International market - hardcover & e-book • Christian Beliefs and Prayers (ISBN 978-0-692-01101-0) International market – paperback, e-book & Amazon Kindle • The Crucifixion of Jesus (ISBN 978-0-9833359-0-0) Inter- national market – paperback, e-book & Amazon Kindle • The True Church of Jesus Christ (ISBN 978-0-9833359-4 8) International market –Paperback, e-book & Amazon Kindle Lowest Prices: bookfinder.com, bookfinder4U.com, alldiscountbooks.net, cheapbooks.com

thevalleynewspaper@gmail.com

7

The Valley, May 2011

Adventures on Our Nourishing Journey

by Sue Burns

Goodness from the Sun

Simple Ways to Prevent Vitamin D-ficiency

Here comes the sun. Finally!

The calendar tells us it is that glorious time of the year when all living things in Central PA open their leaves, petals and pores to the life giving, healing rays of the sun. Did you know that because we live north of the 40 degree latitude line, it is ONLY from the months of May to September that we experience the sun in the perfect position to trigger vitamin D conversion in our body; all you need to do is step outside! How easy is that?

But wait, before you throw caution to the wind (and sun) , let’s first look at why we need this essential nutrient and then shine some light on safe ways to prevent D-ficiency. It does involve more than drinking fortified milk, but I guarantee, your bones and the rest of your body will thank you for it for many years to come.

Frequently I am asked about “all the fuss” regarding Vitamin D. It is true. This vitamin has been getting a lot of attention.

The past few years have brought an explosion of research revealing the many beneficial roles Vitamin D plays. In 2008, the American Journal of Clinical Nutrition published: “Vitamin D deficiency is now recognized as a pandemic.” In addition, Marcelle Pick, OB/GYN Nurse Practitioner says that she has found that 85-90% of her patients reveal a Vitamin D deficiency when tested.

How can this be happening? What does it mean for you and your family? According to Michael Holick, Ph.D, M.D., it means our health is suffering needlessly through lack of sun exposure, poor nutrition, and inadequate sources of vitamin D in supplements and fortified foods.

Dr. Holick is recognized as one of the world’s leading experts on Vitamin D and he believes he has identified a common nutritional malady that has made us fatter

and sicker than ever before. That culprit is Vitamin D deficiency.

Regardless of the means of how we have arrived at this “pandemic,” the good news is there are simple solutions to being D-prived.

Before I list them, I want us to take a quick look at why this vitamin is so very important.

This essential nutrient is called a “vitamin” but in actuality it is a unique hormone that comes from cholesterol. That’s right. Cholesterol is not all bad. It serves a vital role in our sun/skin/vitamin D conversion. Vitamin D is not really a vitamin because vitamins are organic, (carbon), substances we get from dietary sources; on the other hand, vitamin D is produced in our body. It is the building block of a powerful steroid hormone in your body called calcitriol. Calcitriol influences nearly 3,000 of your 25,000 genes.

Wow, what a hard worker. Talk about multi-tasking. It literally turns genes on and off. That means it can influence and prevent dozens of health conditions including : Cancer, Diabetes 1 and 2, Osteoporosis, Depression, Hypertension, Multiple Sclerosis, Heart Disease, Obesity, Alzheimer’s Disease, Crohn’s Disease, Infertility, Migraines,

Asthma, Eczema and Psoriasis.

This impressive list has been compiled and tracked by studying the prevalence of disease by geography. Since most of these health challenges take many years to manifest, vitamin D deficiency has been often overlooked for a long time. This means when we think of vitamin D we need to look beyond our bones.

Researchers are finding that vitamin D also promotes normal cell growth and differentiation throughout the body, working as a key factor in maintaining hormonal balance and a healthy immune system. It appears that calcitriol actually becomes a part

of the physical composition of cells, assisting in the buildup and breakdown of healthy tissues. In other words, it works to regulate many of the processes that keep you well.

D-ficiency Symptoms:

Vitamin D deficiency symptoms may include muscle pain, weak bones/fractures, low energy, fatigue, lowered immunity, signs of depressions, mood swings and sleep irregularities.

How do I know if my vitamin D levels are low?

There is no way to know for sure until you have a blood test. I highly recommend that you ask your health care provider

www.thevalleynewspaper.com

to order this test for you. Some insurance companies will pay for the test if it is ordered through a professional provider. There is also a very reliable and accurate home test you can obtain.

It is important to know that there are two vitamin D tests. One is called 1,25(OH)D and the other is 25(OH)D. Unfortunately there is a percentage of providers who order the wrong test. The better marker of overall D status is 25(OH)D. It is this marker that is most strongly associated with overall health.

Remember, the correct test is 25(OH)D, also called 25-hydroxyvitamin D.

What are optimal blood levels for Vitamin D?

According to John Cannell MD, executive director of the Vitamin D council, minimal acceptable levels of vitamin D should be a blood level of 50 ng/ml year round, in both children and adults. Researchers have found that at levels below 50 ng/ml, the body uses up vitamin D as fast as it can make it, or take it. It is therefore recommended that levels should be between 50-80 ng/ml year round. Beneficial levels for treatment of certain diseases such as cancer and heart disease are recommended at levels between 70-100 ng/ml. Because vitamin D is a fat soluble vitamin, toxicity levels can occur, therefore blood levels should not exceed 100 ng/ml.

Simple Solutions – Sun and Supplements

Remember when I said that Vitamin D is not really a true vitamin because our body can manufacture it. Well, we can produce it but to do so we must have adequate exposure to ultra violet B rays from the sun. To get your daily dose all you need is about 15-20 minutes of skin exposure from direct sunlight in the early

Continued on page 11

8

The Valley, May 2011

ASK Julie Mac’

Our very own food preservation guru Julie MacConnell

Submit questions by visiting www.thevalleynewspaper.com or mail to: The Valley PO Box 41, Yeagertown, PA 17099

About shelf life...

As you have now decided to start your food storage program, you’re probably wondering—how much do I buy? WHAT do I buy?

How do I make sure my family is getting enough to eat?

You all know how much you eat on a regular basis. You know what your family enjoys, and what they would reject. As a general rule, people need a certain amount of calories based on how much physical activity they do. It also depends on your age, your height, weight and whether you’re a male or female. There are other factors to consider. These include pregnancy and breast feeding, metabolic diseases such as diabetes and thyroid issues. It is important that you figure these issues out before you start your program. As each person is distinctly

different from another, there are several programs and guides for you to follow. If you go to the Internet for reference, several sites, such as the Mayo Clinic, provide a calorie calculator that will give you a rough estimate on how many calories you can and should consume on a daily basis.

A few things to consider once you get these figures on paper. One important thing is that during stressful times, a person may need to consume more calories than during normal times. It is also very important to store nutritious foods. If nutrition is a concern, it is always recommended to keep a supply of vitamin supplements on hand. These will help stave off vitamin deficiency diseases such as rickets and scurvy. It is important that the vitamins have

a good supply of iron and vitamin D. Vitamins have a shelf life of about two years, so it would be a good idea to match up your food supply with the same amount of vitamins. Keep them in a cool and dark place, and they should stay fresh. Another important factor to consider is fat content.

Believe it or not, fat is a badly needed during times of stress or low food supplies. It is very important to have a good supply of oils, including vegetable, olive, or canola. A very simple way to include essential fatty oils in your diet is to buy tuna fish packed in oil instead of water. You could also purchase fish oil capsules from your health food store.

These are vital for good nutrition and help fight inflammation.

As you are beginning to contemplate nutritional requirements, you should also consider the storage life of the foods you

have decided on. The following guide is based on years of research. Remember that the list is valid only if you keep the foods at the correct temperature, free of oxygen, and out of direct light. These can affect food’s nutritional value.

For long-term storage, it is recommended that you seal your foods with an oxygen absorber.

“Shelf life” can be defined in the following two ways: “Best if used by” shelf life - Length of time food retains most of its original taste and nutrition.

“Life sustaining” shelf life - Length of time food preserves life, without becoming inedible.

There can be a wide time gap between these two definitions.

For example, most foods available

thevalleynewspaper@gmail.com

in the grocery store that are dated have a “Best if used by” date that ranges from a few weeks to a few years. On the other hand, scientific studies have determined that when properly stored, powdered milk has a “Life sustaining” shelf life of 20 years. That is, the stored powdered milk may not taste as good as fresh powdered milk, but it is still edible.

YEARS

Continued on page 11

9

The Valley, May 2011 Kidding Season from page 3

catalogs. Caprine Supply and Hoegger’s Supply are fantastic sources of information on anything goat related and both offer kidding supplies and birthing kits for your purchase. Both catalogs can be found online and they offer customer service to assist with questions.

In my experience so far, the mother goat is the best caretaker of her young kids, and they will

provide you with hours and hours of enjoyment and entertainment. Besides that, one of the best things about raising kids is all the fresh, delicious goat milk their mothers produce for you!

Now for some more ways to use all that milk…

Chocolate Pudding and Pie Filling 2 cups goat milk Frisky’s twins getting used to their ¼ cup butter new world.

1 tsp. vanilla extract 2/3 cup sugar

3 tbsp baking cocoa 3 tbsp cornstarch 1 egg, slightly beaten Combine the sugar, cornstarch, and cocoa in a pan. Gradually add milk and beaten egg. Cook, stirring constantly over medium heat until thick. Remove from heat and stir in the bitter and vanilla. Chill or serve warm.

Hot Fudge Sauce (for the goat milk ice cream you already made) 2 cups sugar 1 tsp.vanilla ½ cup butter

Time to Make the Donuts from staff reports

You all remember those commercials featuring “Fred” who was always complaining in that tired, drawn-out voice, “Time to make the donuts” don’t you? Well, as it turns out, that commercial was pretty close to truth in advertising as the guy that “makes the donuts” does keep odd hours.

The seniors of Milroy recently learned all about the odd hours and hard work that goes into preparing the luscious display of sweet goodness at N/S Sweeties Donut shop in Belleville.

Neil Woodring starts his work day at about 12:50AM! That is what it takes to ensure that when they open for business, the customers, many who are still rubbing the sleep from their eyes, have a great selection of goodies to start their day. Neil arrives and like a well-oiled machine goes through his checklist of checkNeil Woodring of N/S Sweeties ing ambient temp, dough temp, at the counter in their Belleville fryer temp and then making his shop. calculations for rise and cook time, depending on which variety he is making.

Soon after things get into a rythym, Sharon Roberts (the owner) arrives and takes up her position at the filling and frosting station. Neil and Sharon work feverishly through a common routine and by the time the doors open, the display case is packed with the A fresh batch of donuts that Neil freshest donuts you can find gave to the seniors (and this writin The Valley! A testament to er) to sample as soon as they were the quality of their product is cool enough to eat. Mmmmm.. the fact that, just for fun, Neil kept a running count of the donuts sold for the first 20 days of March, and on that 20th day, they topped 10,000 donuts sold at their little shop.

You might get the idea that the folks in Big Valley love N/S Sweeties donuts, and you would be right.

Neil and Sharon also welcome special requests and special occasion orders and will work with you to meet your needs, give them a call. See their ad on page two. a Milroy seniors getting a lesson in donut making at N/S Sweeties of Belleville.

www.thevalleynewspaper.com

1 cup goat milk ½ cup baking cocoa ¾ cup corn syrup 1 tbsp. flour Mix sugar, flour, and cocoa thoroughly together in a saucepan.

Add the corn syrup and goat milk.

Bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes., stirring often.

Remove from heat and stir in the butter and vanilla. Beat with a spoon. Refrigerate and reheat in the microwave to serve warm over ice cream. a

The Valley, May 2011

10

too. They have garden seeds that include sweet corn, onion sets, seed potatoes and much more.

They even have grass seed and straw bales. They have a little bit of everything, and if they don’t have it they will be glad to get it for you.

If you are in the area and have never been to either store, you need to check them out!

These stores are located “just over the mountain” from each other.

Both stores have feed and animal supplies. Each store is a bit different, but still competition.

We don’t spend our time trying to out-price or out-promote each other. Our “friendly competition” helps to keep us motivated, to keep us moving forward in friendship and in business. We hope that our customers will enjoy their experiences at each of our stores, but if they chose to “check out the competition” we will welcome them back on the days they return.

How does friendly competition relate to the horse business?

Sometimes the horse world could use a little more friendly competition. Our area of Pennsylvania has many types of horse events.

From NBHA to Hunter Circuits, from AQHA to Team Penning,

The Horse Scoop

by Julie Shultz Smith and Traci Hanna Yoder

Welcome to The Horse Scoop with Julie & Traci. We hope you join us each month for articles on “anything horses”.

So let us introduce ourselves ....

Traci...Hi, I am Traci Hanna Yoder and have always been dedicated to horses, whether for work or just plain fun. I grew up showing horses in Blair County 4-H and graduated from Wilson College with a Bachelor of Science in Equestrian Management. I worked at a reining horse facility starting young horses for over 10 years and managed a tack shop. Through connections there, I became involved with Purina Feed. I now work in retail sales at East Gate Feed & Grain in Reedsville. I enjoy giving riding lessons, going to horse shows, and recently have gotten started team roping.

Julie...My name is Julie Shultz Smith. I was raised in the Penns Valley area, and I have to say I love the country life. I was brought up farming, dealing in livestock and helping my parents out at their sale barns—Penns Valley and Jersey Shore Livestock. In the past I have shown steers, horses, and at one point, had a herd of dairy goats that I showed all over PA. I also have two daughters, Erica and Logan who can be found running around the sale barns just like I used to. My girls and I now do team penning and trail ride when time permits. I have always had a love for animals, and a year ago I opened E & L Supplies in Penns Valley which is a pet, livestock, lawn and garden store. We do a little bit of everything at E & L Supplies. Between my girls, the store, and the little herd of horses that I have, I stay pretty busy.

Friendly Competition

Traci Hanna Yoder is retail store manager at East Gate Feed & Grain in Reedsville. Julie Shultz Smith is owner/manager of E&L Supplies in Spring Mills. Together they bring you The Horse Scoop.

You wonder how these two “feed store girls” can be friends and team up to do this column and

other events, when they are competition. Well that’s what we call good ole “ Friendly Competition.”

We feel that we can work together. We can learn what works, and what doesn’t. We both promote feed and try to educate others as to what can work best for every animal they own. We have loyal customers in our own

areas, and we draw newcomers with the uniqueness of each of our stores.

Beyond dairy and custom feed mixes, East Gate Feed & Grain is a Purina Mills Expert Dealer carrying feed for all your animals. From Country Acres Feeds to Purina’s Premium Feeds, we have something for everyone. The retail store currently stocks a variety of supplies for your horses, pets, birds, and even for attracting deer.

Throughout the year, East Gate Feed does many events, which we will be letting you know about in The Valley. The HOW (Horse Owners Workshop) Meetings are an event that every horse person looks forward to. Later this year, East Gate will be expand-

ing their inventory to include Bog Boots, lawn & garden supplies, and there will be a great new selection of gifts & crafts.

E & L Supplies is an all around store. Their saying is “we do a little bit of everything.” They have a full line of Purina and Blue Continued on page 22 Seal Feeds. E&L can help you out in the feed line with about any critter you may have, from horses, to dogs and cats, to llamas and guinea pigs, goats, chickens, and pigs oh my.... They even have a full ecome referred line for the wildlife peoustomer odAy ple—from bird feeders to deer blocks, and don’t forget about Join our FREE Preferred Customer the koi swimming around in Program* for exclusive sale events, the ponds. They also have great decorating and how-to tips, an area where they do pet plus savings on paints and stains grooming as well. All the supevery time you shop. plies you may need for all of those critters you have.

Out in the yard they have 224 North Logan Boulevard a full line of mulch which Burnham comes in red, black, brown (717) 248 - 3909 and mushroom mulch. They also carry topsoil, railroad ties, and anything from Ask Sherwin-Williams.™ decorative stone to driveway *Visit a Sherwin-Williams retail paint store or sherwin-williams.com stone. for program details. ©2010 The Sherwin-Williams Company.

At E & L Supplies they think of all of you gardeners

thevalleynewspaper@gmail.com

B

c

AP

t

!

11

The Valley, May 2011 Nourishing Journey from page 7 morning or late afternoon on your face, arms, and hands, without using sun screen. Skin with more pigment, (melanin), may need up to 40 minutes. Don’t overdue this because your skin can be damaged from too much sun exposure, even on overcast days especially during the hours of 11 am – 2 pm. It is advisable to use sun screen, preferable PABA free, if you know you will be exposed to the sun for longer time periods.

It is never a healthy practice to burn your skin and it is not safe to rely on tanning beds as a primary source of vitamin D because most of them have their lamps calibrated to favor UVA rays not the UVB rays that stimulate vitamin D production. Here is a simple breakdown of how this vitamin D production works. When your skin is exposed to UVB radiation from the sun vitamin D is synthesized. Next it is transported to the liver and kidneys, where it is converted into the forms your tissues require. It is now called activated vitamin D. It becomes an active

participant in your body’s workings. Your body’s actual supply of vitamin D, (via sun, food and supplements), determine how much activated vitamin D you can make. All of us need a certain optimal amount of activated vitamin D circulating throughout our body at all times for overall health.

However you may need extra activated D for specific needs such as an infection in your lungs or cancer cells in your breast. The cells in your lungs and breast are able to utilize the extra amount of activated vitamin D as long as you have a big enough supply of vitamin D from sun and supplements. If you don’t, problems may ensue.

Now this small amount of sun exposure sounds easy enough and until modern times human beings spent a great amount of time outdoors. Today however, many of us work inside, wear sun screen all the time and drive everywhere instead of walking. Any glass window or sun screen with an SPF above 15 will block the UVB rays for vitamin D conversion.

As I mentioned, we in beautiful central PA are positioned in such

a latitude location that the sun is only strong enough from May to September to trigger our vitamin D factory. That means that we are at significant risk for seven months of the year for D-ficiency.

How and When to supplement?

It makes sense to allow your skin to produce vitamin D from UVB sunlight exposure. That is the most natural way. Another reason to favor sunlight is that it is impossible to get a vitamin D overdose from sun exposure.

However….. Dr. Holick recommends, for those of us living under this D-ficient umbrella, to supplement with vitamin D3 during the fall and winter months.

How much? According to the National Institute of Health, the minimum dosage recommended for adults is 400-600 International Units per day. Yet many experts believe that this is painfully low.

The maximum limit for children and adults is set at 2,000 IU per day. Before supplementing with D it is important to be conscious of toxic levels, which is why you should not exceed 2,000 IU per day unless you have been tested and advised by your health care

provider. Please note that for a long time vitamin D supplementation was offered as D2. It is now believed that this form has more potential for toxicity and is much less effective than natural D3, which is recognized as the superior, more bio–ready form for use in the body. If you cannot or do not get out in the sun everyday, consider supplementing, at least during the fall and winter.

Discuss this with your healthcare provider, especially if you are over the age of 50 which is when deficiency symptoms readily surface. Be sure to get a follow up test to monitor your response.

Listed below are some other steps I recommend to prevent D ficiency:

Eat foods rich in vitamin D—These foods include fatty fish like salmon, sardines, and herring, as well as oysters and shrimp.

Egg yolks, fortified organic milk, other dairy products and some organ meats such as liver, are reasonably good natural sources of D. As you can see, this collection of food often does not rank as favorites among many people, thus our diet can not always be depended upon to supply us with

all the D we need.

Take a top-quality multivitamin and fish oil supplement every day—This will fill in any nutritional gaps and provide you with adequate vitamin A and omega-3 fatty acids, both of which love to be in partnership with vitamin D.

I am very excited about “all the fuss” surrounding vitamin D, yet I acknowledge the controversy as to whether our primary source should be the sun, diet or supplements. Which combination is best for you depends on your age, nutritional status and where you live. Ultimately, I recognize each source as being valuable. Gaining a better understanding of your own individual needs and levels of tolerance for vitamin D are valuable parts of holistic health self care. I encourage you to investigate your personal vitamin D levels as an important part of your whole health maintaince program. Drop me a line or give me a call if you would like to dialogue further but for now, get out in the sun and make your vitamin D just as you have been divinely D-signed! a

Shelf Life from page 8

Dreams from page 1

Shelf life is also determined by the method of preservation.

Dehydration, which is an easy at home method might vary from the commercially available freeze dried foods.

This is just an example of the surprising shelf life of just a few foods. I bet you didn’t expect just how long you can keep many of the things that you have in your pantry right now!

Food storage is an adventure, and it can be fun. Don’t be overwhelmed by all of the information, and it is well worth your time and effort. I’m sure you may have a bunch of questions so don’t be shy. You can E-Mail us any time and we will get back to you as soon as possible with the answers.

As people’s gardens are starting to be planted, and the first harvest of the year will be beginning soon, we will touch on that season’s crop and how to properly store them for now, or in the future. There will be many yummy recipes coming in the next few months so I look forward to sharing the bounty of the season!

Happy planting and I will see you soon. a

following year we decided to try growing our own plants and hanging baskets. It blossomed from there into two more large greenhouses.

Garden Treasures is now more than a gift shop, it is a small garden center. We specialize in huge mixed hanging baskets and container gardening. Our unique planters are a favorite of our customers. We scour flea markets and auctions for old chairs,

tins, barrels and anything we think could hold flowers. We also make an array of planters from old wood. You never know what you will find when you stop by as everything is one of a kind and changes weekly. We also do custom planting. You can drop off your planters and we will fill them for you.

Our Gift Shop has also grown. We now carry a full line of women’s jewelry, handbags and accessories, plus home décor and seasonal gifts. There is also

a separate building that houses one of the largest selections of wrought iron in the area.

So stop by for a visit and enjoy a day in the country surrounded by beautiful flowers, green pastures with grazing cattle and if you’re lucky you may be greeted by our border collie, Josie.

During May, Garden Treasures is open Monday through Saturday 9am to 6pm. Regular hours Wed – Sat 10 to 4. Our phone number is 717-899-7172.

For cattle information, you

can call Wes at 717-899-7787.

We are located at 6894 Ferguson Valley Rd. about 2 ½ miles from Mcveytown. a

www.thevalleynewspaper.com

Government is not reason, it is not eloquence, it is force. Like fire it is a dangerous servant and a fearsome master.

—George Washington

The Valley, May 2011

12

Roads Less Traveled...

uncle). In general, magnesium plays a role in strengthening the plant cell walls, allowing the plant to take in the nutrients it needs. It also aids in seed germination, photosynthesis and in the formation of fruits and seeds.

Either mix in 1 T. of Epsom Salt into the soil at the bottom of the planting hole when setting out transplants or mix the 1 T. in a gallon of water and water the seedling.

by Lynn Persing

Wonderful Epsom Salt

I was intrigued when my uncle told me that I should put Epsom Salt on the beets in my garden. Really? “Sure” he said.

“They like Epsom Salt.” Well, I guess beets aren’t the only thing that likes Epsom Salt. While I was on vacation last week in North Carolina, I stumbled upon an article about the many uses of....you guessed it....Epsom Salt.

I was really surprised to learn that you can fill your tub with water, add in some Epsom Salt, and take a nice little soak to relieve aches and pains, including arthritis pain.

Interesting stuff.

I still wasn’t completely convinced, so I thought I’d do a little more investigating and here’s what I learned about Epsom Salt.

Interestingly enough, magnesium is an element that the National Academy of Sciences

says most Americans are deficient in. Lack of magnesium can result in all kinds of ailments such as heart disease, stroke, migraines, osteoporosis, arthritis and joint pain, digestive maladies, stress-related illnesses, and chronic fatigue. So, what can you do about it? Enter Epsom Salt.

Epsom Salt, or magnesium sulphate, can be absorbed through the skin to increase the magnesium levels in the body. It also acts a sedative for the nervous system, reducing swelling and relaxing muscles. Of course, always check with your

doctor first if you’re pregnant or have any health concerns.

I’ve listed a few of the ways you can use Epsom Salt around the home.

Facial: Mix 1/2 tsp of Epsom Salt into cleansing cream for a deep-pore cleansing. Massage on skin. Rinse with cool water. Pat dry.

Soak tired feet: A tablespoon can be used in a bowl or foot bath to soothe tired, achey feet and remove foot odor. Leave the feet in for 20 minutes.

Garden with it: Add 2 tablespoons of Epsom salt to a gallon of water and spray your lawn for a lusher, greener lawn.

Use Epsom Salt to fertilize and feed roses, tomatoes, peppers, and beets (as learned from my

thevalleynewspaper@gmail.com

Soak in it: Add 1 to 2 mugs to a hot bath and to soak for 20 mins.

Cool yourself down after the bath and go to bed!

Deter pesky animals: Sprinkle Epsom Salt on your garbage cans to deter raccoons.

Did you know that you can grow your own Epsom Salt crystals?

You sure can. The basic procedure is boiling a 1/2 c. of water, adding a 1/4 c. of Epsom Salt, and pouring it over a piece of sponge and letting it sit in a warm sunny location. The crystals will form as the water evaporates. You can even add some food coloring to the salt/water mixture to make “pretty” crystals for bath salts.

I think I need to buy some Epsom Salt in the near future to give a few of these ideas a try. I’m sure my beets will thank me! a

13

The Valley, May 2011

Understanding the Constitution

by David Molek

Birthright Citizenship

There is a widespread belief that the Citizenship Clause of the Fourteenth Amendment automatically confers citizenship to anybody simply born on U.S. soil, regardless of the legal status of his or her parents. Birthright citizenship is shorthand for the right enshrined in our Fourteenth Amendment that persons born on American soil may claim U.S. citizenship.

Some of us believe that the claim that the Fourteenth Amendment confers citizenship on the children of visitors or illegal aliens is mistaken. Neither the text of the Constitution nor the legislative history supports such

an interpretation.

With the Obama administration suing Arizona for enforcement of immigration laws, the Fourteenth Amendment is receiving some long overdue attention.

The Fourteenth Amendment states, “All persons born or naturalized in the United States, and subject to the jurisdiction thereof, are citizens of the United States and of the state in wherein they reside.” From a constitutional point of view, the inclusion of the clause “and subject to the jurisdiction thereof” indicates that mere birth is not sufficient to acquire citizenship.

By itself, birth within the ter-

ritorial limits of the United States does not make one automatically “subject to the jurisdiction” of the United States. Historically, “jurisdiction” meant exclusive allegiance to the United States. This clause was clearly designed by the Founding Fathers to guarantee the purpose of ensuring that the children of freed slaves could not be denied citizenship. Granting citizenship to the children of illegal aliens is a completely arbitrary interpretation that has never been ruled on by the courts or passed by statute. Thus, in the plain language of our Constitution, those who are not born American citizens have no birthright to citizenship.

Despite the confidence of the Fourteenth Amendment’s authors that it would not be subject to legislative and judicial mischief, subsequent

generations of legislatures and judges have so twisted its plain language as to all but alienate it from its original intent—as they have likewise done with many other portions of our Constitution.

Americans are justifiably upset with a policy that has become standard practice without their approval. The Supreme Court has never held that children born of individuals who are in the United States illegally are citizens—only that the children of individuals who are born to legal permanent residents are citizens. Conferring citizenship on those whose parents are here illegally is a policy that has developed almost by default by the executive branch, with no deliberation by Congress through the normal legislative process used to decide important public policy issues.

Today, it cannot be denied that an illegal alien is, under law, a citizen of a foreign country and, therefore, subject to that country’s jurisdiction. An illegal alien owes at least some amount of allegiance

“They define a republic to be a government of laws, and not of men.”

--John Adams

www.thevalleynewspaper.com

to their home country. They are not under any sense of the law a citizen of the United States.

Based on the intent of the framers of the Fourteenth Amendment, some believe that Congress could exercise its Section 5 powers to prevent the children of illegal aliens from automatically becoming citizens of the United States. Congress would do well to clarify who is “subject to the jurisdiction” of the United States.

Americans are finally waking up to the disaster that is the arbitrary government policy of guaranteed automatic citizenship to the children of illegal aliens. Birthright citizenship creates a massive fiscal burden on the American taxpayer. Birthright citizenship makes it much more difficult to enforce our immigration laws.

With the federal government far behind in upholding its constitutional duties on immigration, the states are once again stepping in.

Today, more than 20 percent of all children born in the United States are born to those who have entered the United States unlawfully and who are, by any authentic definition of the Fourteenth Amendment, not subject to the jurisdiction of the United States because they are not citizens.

The overwhelming majority of the world’s countries do not offer automatic citizenship to everyone born within their borders.

The United States has room for just one flag and one loyalty. a

The Valley, May 2011

14

Joanne Wills’ Contentment Quest

May - Culitvate

present moment and to be happy in the present moment. I confess that adapting the “notion” of living in the present moment is the easy part. The difficult part is putting the “present moment” living into consistent practice. I usually must remind myself that today is all we are promised. I will still envision my goals and dreams and move forward towards their manifestation, but I will try to truly live in the present – in the today – for all it has to offer me. I will not wait to say “I love you” or “Thank you, I am so very grateful to have you in my life” or “You are so very important to me” or “You have made a difference in my life.” I will speak my heart in the present moment – today. I will not be fearful or shy to speak of those who have made my life’s journey much more gratifying.

The third area of my life to undergo cultivation is in matters of peace. I will cultivate a deeper level of peace in my home. I currently treat our home as our tranquil refuge, but I will be extra Conveniently located along Route 655 in Reedsville conscientious in creating a peaceful, relaxing living environment throughout our entire home. I will cook and prepare foods with the greatest of intentions of love and nourishment for my *Open: M-F 7:00-6:00 family. I will clean Sat. 7:00 –3:00 and attend to chores with Closed Sunday the greatest *Summer Hours April 1—June 30 intentions of

The season of new life is upon us. The air is fresh and sweet, the sun’s kiss feels warm, and the land awaits cultivation to envelope and nurture seedlings.

After a long winter, we welcome the opportunity to get our hands dirty in our gardens and flower beds. We enjoy the feel of the cool moist earth in our hands and the soft mounds of dirt beneath our feet. Like many people, we toil on our property throughout the growing season, and we look forward to benefiting from nature’s bounty.

As I thought about the opportunity to begin cultivating our garden and flower beds, I also considered other areas that could benefit from cultivation.

Our lives, just like the land, can benefit from cultivation. We have the chance to plant seeds and cultivate many positive experiences, thoughts, and ways of living.

I decided that I should do a

little cultivating in certain areas of my life. For starters, I decided I should cultivate a deeper level of frugality. Currently, my household members do make efforts to live a frugal lifestyle. But, I decided to kick it up a notch and adapt a mantra from Katy WolkStanley, a blogger who discusses matters of frugality and simplicity, Katy says “Use it up, wear it out, make it do, or do without.” I will adopt Katy’s mantra. I will make every conceivable effort to buy fewer material goods but more experiences. We tend to anticipate and remember experiences much more than things.

For example, we may have vivid happy memories of a family vacation, but memories of purchasing a new wardrobe, or new furniture, may not invoke such deep feelings or memories of bliss.

The second area of my life to be reassessed and freshly cultivated was my capacity to live in the

Metzler’s has a full line of spring supplies

Mulch Stones Trees Perennials

 Premium topsoil  Split Rail Fence  Compost  Grass seed

717-667-2924 www.mfp.bz

creating a healthy, happy, peaceful environment for my family. I will enjoy moments of peace on my patio as I sit and listen to the beautiful sounds of nature – the birds singing, the breeze in the tree leaves, and the bubbling of running water in the creek at the end of our property.

Next, I will cultivate restoration. I will take stretch breaks daily as I work at my computer and in my massage therapy studio.

I will commit to reading uplifting passages and excerpts to nourish and restore my mind and spirit.

I will pledge to get more restful sleep each and every night. I will honor my body’s need for rest and restoration by slowing down. At nighttime, I will begin a personal restoration ritual and enjoy a cup of tea and relaxation for a brief period prior to retiring to bed for the night.

I will cultivate an attitude of deep thankfulness. I do tend to be a very appreciative person, but I believe that our level of “thankfulness” can be deepened as we grow and journey through life.

In this month of May, the month of Mother’s Day, I am incredibly thankful for my mother. She is a very kindhearted soul. She has devoted her life to caring for her children and her grandchildren.

She is a woman filled with unwavering faith, and a compassionate spirit. I am forever grateful for the love she has demonstrated for me and my sons.

Finally, I will cultivate inner calm. Have you ever been in the company of a person or people who are able to maintain their sense of calm when things around them are in a state of flux? I have encountered such people, and I have often felt calmer just being near them, as if they have activated my own sense of inner peace.

We can learn and grow on all levels from these tranquil, soothing and composed individuals. From them, we can learn that we can be calm, even when everything around us is in turmoil.

From their quiet strength, we can learn and observe that no matter what happens, an inner sense of

thevalleynewspaper@gmail.com

calm will help us to function well.

Frequently, it is the times of confusion – the times of storms that we weather in our lives – that enable us to find that part of ourselves that knows how to cope. It is that “coping” part of ourselves much like an internal compass that can be a light to others facing storms of their own. I will cultivate my own inner calm so that I may have the opportunity to be a light to others who are facing their own storms in life.

What will you choose to cultivate in this growing season?

Will you only cultivate your gardens and flowerbeds? Or, will you also choose to cultivate and nurture areas of your life? I leave you this month with words of wisdom from a few of humanity’s great thinkers on the topic of cultivation.

“Expect to have hope rekindled. Expect your prayers to be answered in wondrous ways.

The dry seasons in life do not last. The spring rains will come again.” ~ Sara Ban Breathnach “Be careful what you water your dreams with. Water them with worry and fear and you will produce weeds that choke the life from your dream. Water them with optimism and solutions and you will cultivate success. Always be on the look out for ways to turn a problem into an opportunity for success. Always be on the lookout for ways to nurture your dream.” ~ Lao Tzu (Chinese Philosopher 600 BC – 531BC) “Our happiness depends on the habit of mind we cultivate. So practice happy thinking everyday.

Cultivate the merry heart, develop the happiness habit, and life will become the continual feast.” ~ Norman Vincent Peale “Consciously or unconsciously, every one of us does render some service or another. If we cultivate the habit of doing this service deliberately, our desire for service will steadily grow stronger, and it will make not only for our own happiness, but that of the world at large.” ~ Mahatma Gandhi a

15

The Valley, May 2011

The Mushroom Guy Tasty fungal morsels and other wild edibles.

by Bob Sleigh

Indian Pipes

Tucked away in the dark recesses of Pennsylvania’s deciduous woodlands resides a ghostlike flower that the Cherokee Indians felt a special connection with.

That connection to Monotropa uniflora spawned the little known plant’s common name, Indian Pipes.

Indian legend states that after selfishness came into being, the Cherokees regularly quarreled with other tribes over their hunting and fishing grounds. In an effort to settle the dispute, chiefs from several tribes came together in a council.

For seven days and seven nights the chiefs smoked a peace pipe and continued to quarrel.

This displeased the Great Spirit because people are not supposed to smoke the pipe until they make peace. To remind people of that fact, the Great Spirit turned the

old men into grayish flowers with bowed heads and made them grow where friends and relatives had quarreled.

Resembling small clay pipes with their stem stuck into the ground Indian Pipes range from white to bluish white and require complete shade. The best time to find them is after a heavy, soaking rain in mid-summer even though they can be found anytime from June to October.

The almost-leafless plants bear a single five-petaled flower that, when young, faces downward. The small flower only turns upward when it is ready to seed.

Unlike green plants that use chlorophyll to extract their food from sunlight, Indian Pipes are epiparasites, a parasite that forms a relationship with another parasite to obtain its nutrients.

Its roots employ fungi in the

soil to obtain food from the live roots of green plants such as trees.

The fungus connects the Indian pipe with the tree’s roots. Scientists are not sure if the fungi gains any benefit from its middleman style food delivery system.

With no need to gather sunlight for food, only tiny remnants

The ghostly looking Indian Pipes. Once seen in the woods they are rarely forgotten. Sometimes they can be nearly translucent.

of leaves remain in the form of scale-like appendages on the stems.

Since Indian Pipes gather all their food from other plants, they don’t require a long period above ground to grow and reproduce. As soon as blooming and seed-making is completed, the aboveground parts wither away.

The plant’s unique feeding requirements make transplanting or cultivating specimens a task that has not yet been successfully accomplished.

The moving or picking of a growing plant causes it to ooze a clear gelatinous substance and rapidly turn black. These characteristics have prompted nicknames such as wax plant, ice plant, ghost flower and corpse plant.

Although very little scientific investigation has been done into the plants medicinal value, extracts from the roots were traditionally used by the Indians to treat inflamed eyes and colds and fevers. In the 1800s, Americans

June 20—24th

ONGOING DANCE CLASSES BALLET—TAP—JAZZ

Convenient 2-week sessions!

(Discounts apply for entire 6-week program)

June 6—18

June 20—July 2

treated spasms, fainting spells and nervous conditions with it. The usages spawned even more nicknames such as eyebright, convulsionroot, fitroot and convulsionweed.

WARNING — Even though the extract is known to be an efficient killer of bacteria, its safety has been undetermined as it contains many toxic substances.

No matter what they are called, Indian Pipes, once found, are not readily forgotten. Their unique appearance and location make them one of the most easily identified plants in Pennsylvania’s woodlands. a

8:30am - 3:00pm

Forest & Stream Exploration Small Farm Animal Care Gardening Natural Crafting Baking & Preserving Outdoor Survival Skills Creative Self-Expression/Movement

July 11—23

Crossroads Farm For information, visit http://www.PennAcadArts.com/Summer11

200 Old Fort Rd, Potters Mills

www.thevalleynewspaper.com

(814) 364-2424

The Valley, May 2011

16

Notes Free Skin Cancer Screening

Lewistown Hospital’s Cancer Services is hosting a Free Skin Cancer Screening on Saturday, May 21, at the Community Cancer Treatment Center from 9-11am.

Appointments are required. To register, call (717) 242-7143, Monday-Friday, 8am 4pm.

Through the Window: glimpses of nature from the Juniata Valley Bald eagle photo taken at the Glick farm near the Old Woolen Mill, Reedsville Random photos shot by amateur photographer, Doug Sabin, Sr. Pastor of Kish Valley Grace Brethren Church, Reedsville. Doug and his wife Barb live in Milroy.

Mare and her foal on an Amish farm, Church Lane, Milroy

thevalleynewspaper@gmail.com

17

The Valley, May 2011

LZ Swanson From Iraq

by Shawn Swanson

HARD TIMES, A READY MIND, AND A CAPABLE SET OF HANDS

In the coming months, I fear the financial system and our economy will continue on its ugly and awkward spiral. All the while our national political scene continues to transform into something less recognizable as those shaping our future become less concerned about the state of the Nation as a whole, and continue a return to managing power more in line with their personal interests and concerns. It is easy to become overwhelmed with events or the dour nature of what has become American politics and the National scene, but there is a bottom line.

While we cannot control all the events that swirl around us at once, we can and must buoy our spirits to face hard times with a ready mind and capable set of hands.

In the Red Zone, I have

learned that we must be in possession of a certain optimism to face dangerous times and difficult circumstance. If we are to thrive during hard times, be self-reliant, and act at the peak of our efficiency, we need to build a mental tool box that ensures we stay equipped to help ourselves and others. If you will, a battery of tools that aids us in managing stress, promotes success in our daily activities, and centers us to act with a clear and ready mind in the face of complexity.

Here are some concepts and ideas that will help you build a ready mind to support your capable set of hands: 1. POSTIVE AND NEGATIVE SELF TALK.

Everyone has an internal dialogue that is constantly in play and it affects not only a person’s outlook on life and their social

interactions, but their performance as well. We have to take the time and recognize the value of this inner dialogue and put it to use.

Negative self talk becomes a habit. You tell yourself you can’t act or solve a problem, or you ‘doubt’ in your abilities to perform. This kind of negative talk becomes a reinforced habit damaging your performance or inhibiting your best efforts. We need to learn to stop this from developing into a habitual problem and become infinitely aware of what triggers negative self-talk and stop the thoughts and dialogue that hold you back.

Replace the negative talk that goes on with positive self-talk.

You have to become capable of confronting hard times and tell yourself you are on track and CAN do whatever it takes to live well despite any odds and

and a capable plan. To keep your conflict. It is a simple and neces‘ship’ upright, make a mental map sary choice—put optimism to use of your activities for the day. This or allow the negative dialogue to will assist you in keeping your swamp your efforts. Decide now focus when problems intrude. to put a stop to negative thoughts Create short term goals that help and self-talk, and use optimism as you focus and meet your larger a creative tool to manage hardplans in an efficient manner. You ships. can build a ready mind by setting 2. VISUALIZATIONS, THE goals and mapping you progress USE OF IMAGERY, AND CUE throughout the day. Keep a log WORDS.

Your mind’s eye is a powerful of your activities. This can help partner that supports your selfyou stay on course, and remain reliance. Cue words and images positive and focused. Develop a can be powerful allies in assisting habit of mapping and gaining out your performance. Visual images your actions and you will find the and vocalized cues can aid you results positive and remarkable. in your daily activities by giving 4. THE ‘WHAT IF’ GAME. you a focal point to help prepare

Use the mental ‘What If’ for action, change course in a difgame and sort out your most ficult moment, or rally yourself in likely responses to daily troubles times of stress and fatigue. Take prior to exposure. Playing the the time to develop and use cues ‘What if’ game helps you decide a by choosing an appropriate set of course of action and examine your images, words, or phrases to use possibilities prior to launching as mental triggers to bring clarity your day. and focus to your actions when

At the end of the day, it is up things need to be turned around to you to remain positive and keep and kept in your favor. This is perspective on things. Having a another powerful aid to help you ready mind can only help your cakeep a ready mind and redouble pable hands make life a bit easier your efforts. and enjoyable. a 3. POSITIVE FOCUS, GAME PLANS, AND Find us on GOALS.

Problems big and small can be managed with the right type of focus The Valley Newspaper

www.thevalleynewspaper.com

18

The Valley, May 2011

Woods, Water and Wildlife with Bob Sleigh

*@%$^*# Starlings!!

“I’ll have a starling shall be taught to speak Nothing but Mortimer.”

That single line from Shakespeare’s King Henry VI is responsible for the existence of one of the countries most prolific birds. This bird is also the nemesis of every bird feeder owner and responsible for the decline of cavity nesting native species.

In the late 19th century, an eccentric Shakespeare buff named Eugene Schieffelin of New York City decided that every bird mentioned in Shakespeare’s works should be present in the United States.

Ironically the European Starling is only ever mentioned once, yet Scieffelins initial release of 40 pairs of birds in 1890, followed by another 40 pairs in 1891 have had

astounding success.

Conservative estimates show starling populations countrywide to be in the 200 million range. The bird can be found in every corner of the country and has expanded into most of Canada and northern Mexico.

The starling is a perfect example of an invasive animal that has been around for so long that most people think they have always been here. The same can be said for house sparrows and ring neck pheasants, both introduced species that have found America to their liking.

But, let’s get back to those pesky starlings and the back yard war I have been waging with them over the suet feeders meant for neighborhood woodpeckers.

As evidenced by their quick adaptation to the countries habi-

tats and food sources, starlings are the ultimate oppurtunists. Any cavity, be it in a tree or in the

Sturnus vulgaris-European Starling

eaves of your house, and any food source, from feeders to garbage dumps, are fair game for starlings.

The average suet block has a life expectancy of anything from a couple days to two weeks in my back yard, sans starlings. Let these little black marauders find the suet feeder though and that

time frame can drop to anything from a few hours to two days.

Frequently blocks placed in the morning have not made it till sunset after being discovered by a gregarious group of ranging starlings. They can so overwhelm the feeder that other larger birds avoid the area totally while the raid is in progress.

Normally I would simply discontinue feeding suet during this time of year and stick with more conventional feeds — if not for the woodpeckers. Red bellied, hairy, downy and the occasional flicker are all woodpeckers that at one time or another have discovered my urban smorgasbord, and I want to keep them coming back.

My initial attempts at discouraging the suet stealers from visiting the feeders involves using the birds own characteristic of feeding in the same places day after day. By simply removing the suet for a few days, the birds learned that there was no longer any food available and would quit visiting.

That worked until one of them would discover that I had replaced the feeder and the whole cycle would start over again.

Sometime I could swear they had a scout posted nearby to alert the others when the feeder was once again available.

As of this writing, the suet feeder remains empty as I search for the ultimate starling proof suet dispenser. I have searched the Internet and found many ingenious feeders specifically designed for my problem — at a price. There has to be a better way.

Tucked in amongst the thousands of sites peddling bird feeders, houses, and just about anything else pertaining to birds, was one simple page outlining one simple feeder that seems to be just the solution I have been looking for.

Funny thing though, I have built this feeder before. As a young boy scout our pack made a log based suet feeder specifically designed for woodpeckers. The simple feeder is made by drilling holes into a piece of log about 18 inches long and filling the holes with suet.

The principle is that the woodpeckers can hold onto the vertical surface and hopefully the starlings cannot. Should the feeder prove successful, you’ll get to see the results here in the form of photos of some of the most fascinating birds in our woodlands — woodpeckers.

If it doesn’t work I may have to use a last resort and remind the starlings that according to game law there is no closed season and no bag limit on their kind. a

MEAT. WILSON’S MEATS AND GROCERIES

Fresh Meats, Full Line of Groceries, and Produce

Open 7 Days! 7am - 9pm

thevalleynewspaper@gmail.com

A hometown grocer you can trust.

19

The Valley, May 2011 Pita from page 5

It sounds complicated and is easier to show than describe, but it really is one of those skills that once you get the hang of it, it goes fairly quickly. However, remember my mentioning a “trick to make it easier”? Well, here’s the trick for Pita.

Use a hand-cranked pasta machine! If you enjoy cooking and haven’t gotten one of these yet you may want to consider it.

They can be used to make a lot more than spaghetti. To roll out the filo, pass the dough through all the roller settings (this gives the dough a final kneading) and finish up on the thinnest. You’ll end up with a long strip of filo rather than a round sheet but it does fine with a little overlapping.

O.K. I can hear the purists out there having caniption fits but this will get the filo just as thin as rolling with the dowel and it’s quick to master. It’s like using a lever-handled nut cracker instead of a hammer to crack Black Walnuts. This is good technology and speeds up the job. It’s especially handy when you have tons of spring greens and want to fill part of the freezer with quick meals.

The Filling

Ah, Weed Pita; one of springs’ great delights. Spinach is the usual main ingredient in most recipes and it is particularly delicious with the homegrown variety.

However, the flavor improves greatly with a mix of greens; in rural areas any edible plant from the surrounding countryside can end up in the evening’s Pita.

Our wild trio - Amaranth, Lambsquarters and Curly Dock - is our favorite combination, with or without spinach, for Pita filling.

Other appropriate greens could be chickweed, kale, stinging nettle (lighlty steamed), Swiss Chard, beet greens (early beet thinnings, root and all, work as well), broccoli leaves, etc. etc. Oh yes, fresh chopped parsley when you can get it; and fresh dill is very good too! Whatever greens you use, mix with onions - spring onions in season, rice - although bulgar wheat or barley work as well, egg, olive oil and feta - the salty, crumbly, white Greek cheese that most people seem to either love or hate. Any of these fillings, by the way, make good casseroles in and of themselves.

Remember that the ingredients vary with what’s available. A greens Pita can be made without the eggs, though it adds protein and flavor. Rice, or whatever grain you use, can be omitted, but it stretches the vegetables and adds nutrients. The bit of oil is used for

the same reason as in salad dressing; it adds flavor and helps to make the small amount of protein in the plants more available to our bodies. Onions round out the taste of the greens but leave them out if you want (which reminds me, we sometimes make a thin Pita with nothing but chopped green onions and oil that makes a great appetizer).

Leafy greens are just the beginning. We make a Pita with grains, eggs and cheese. Some folks use a mixture of cheeses with egg. You know those stray zucchini that seem to mysteriously appear in your garden (or on the front porch). Well, peel ‘em, grate ‘em, then salt ‘em down to remove the excess moisture.

Let them sit for a bit, drain and squeeze out the water, mix in eggs and cheese and make a Pita! This also works with winter squash; you know, the kind you split with an ax. There are recipes for meat Pita and shellfish and chicken.

Why not invent a filling from leftover turkey or ham, what ever you have bits of that need using up. We won’t have room here to discuss the possibilities for sweets (bakalava anyone?)

Come right down to it, anything edible can be used; wrapping what you’ve got in dough and baking it just seems to make it better than it already is. You know the saying about the whole being greater than the sum of it’s parts?

Well, that’s Pita.

Baking Pans

Traditionally, Pita was always baked in a special round pan, about sixteen inches or more in diameter and about an inch high BUT whatever you have to bake in is what you use. A sheet cake pan, a regular cake pan, glass baking pans, pie pans, we’ve even used a plain flat cookie sheet and it worked fine. When we make individual Pitas (which are great to freeze for later) we either roll them the same way you fold a flag and bake them on a sheet or we use small pie pans. Whatever you’ve got, use it!

With all the good ingredients from your garden, or the farmer’s market, not to mention those wild “weeds” just waiting to be picked and enjoyed, I hope you’ll give Pita a try. You’ll find that it truly is a dish for all seasons.

Spring Greens Pita with Homemade Filo Serves six to eight depending on how hungry you are.

Filo: 1 1/2 cups whole wheat flour 1 Tbls oil (olive preferably) 1/2 cup water plus several tablespoons if needed Pinch of salt

Work flour, oil and salt together (your hands, a fork or a food processor). Mix the water in, adding more a tablespoon at a time if needed, to make a soft, but not sticky, dough.

Knead a minute or two ‘til smooth, form into a ball, cover with the mixing bowl or a towel and allow it to rest while you mix up the filling.

Filling: 1 pound (give or take) WELL washed greens - your choice roughly chopped 2 cups chopped green onions, tops and bottoms (or 1 cup of bulb onion) 2 cups cooked rice - if you use white make sure it’s el dente 1/2 cup chopped parsley (the flat leafed type has stronger flavor) 12 ounces feta - roughly crumbled ( or whatever sharp, pungent cheese you prefer) 3 eggs - beaten 2 tablespoons extra virgin olive oil (If you like dill, 1/4 cup fresh dill, finely chopped is great) Toss ingredients together so everything is well mixed. Set aside.

Oil an 8 X 12 inch baking pan WELL, use glass if you’ve got it.

Preheat the oven to 350 degrees.

Put about 1/3 cup olive oil (or oil and melted butter mixed) in a small bowl and set aside.

These directions will presuppose that you’re using a pasta machine. If you’re using commercial filo, follow the directions on the box. If you try rolling the filo out by hand (and I hope some of you will) let us know how you do!

Cut the filo into eight equal parts and keep them covered as you work. Roll each piece of dough through the pasta maker, starting at the widest setting and working to the NEXT TO THE LAST setting. At this point all eight pieces of dough should be rolled out and floured. Set aside four strips of dough for the top and cover with a cloth. Roll a piece of filo for the bottom through the thinnest setting and immediately lay it lengthwise from one edge of the pan, down the side, across the bottom and

up the other side, overlapping the long edges a bit. Use a pair of kitchen scissors to cut the filo so it over hangs the pan edge about an inch and use any small bits to fill any gaps.

Using a kitchen brush (or your fingers) brush a thin coat of the oil (or oil and butter mixture) over the entire surface of the filo.

Roll out the next piece of dough and place the strips over the first layer in the opposite direction. Oil the second layer and proceed with the third and forth in the same manner: change the direction of the filo each time and oiling between each layer. The pan should be completely covered with no glass showing.

Spread the filling evenly in the pan. Put the top layer of filo on the pita exactly as you put on the bottom, oil between each layer and change direction each time.

Roll the top and bottom edges of filo together along the top edge of the Pita, brush with any remaining oil (use more if you need it) and bake about one hour until crisp and golden brown.

If you let the Pita rest about fifteen minutes after it comes out of the oven it will cut more easily.

For more recipes for Pita and using filo we suggest: “ The Complete Greek Cookbook” by Theresa Karas Yianilos. a

www.thevalleynewspaper.com

Not from this area? Are you moving and want to receive The Valley in your new town?

We will send a copy right to your mailbox wherever you live in the United States.

The yearly subscription rate is $28.00 to cover postage. Send a good check or money order and start receiving The Valley next month.

The Valley, May 2011

20

Dairy Princess Memories

by Rebecca Harrop Mifflin County Dairy Princess 2010-2011

Hi, I’m Rebecca Harrop with another edition of Dairy Princess memories. I recieved a lot of comments from people on last month’s article. Apparently a lot of people have “mud pie making” memories. Some of you even shared your memories of your experiences growing up. I really enjoy when you tell me how you like the articles. It means a lot to me because I know you are reading them. Thanks to all of you.

If you go by the old saying April showers bring May flowers then we should have the most beautiful May flowers we’ve had for a while. I know we need to be grateful for the rain now because later this summer we will probably be begging for some. It reminds me of all the times my parents and grandparents have told me to stop complaining

because if I had what I wished for I would still be complaining about something else. You know what?

They are right. Of course it helps to know they learned all this sage wisdom from their parents and grandparents so I guess someday I’ll be saying the same things to my kids.

The rain has put a hold on spring field work on the farm. We usually have the manure hauled, oats and alfalfa planted, and are well into corn planting and are thinking about the first cutting of hay by now. I asked my Dad if we will get caught up and of course he said “absolutely.” He told me he remembers years when they didn’t get any corn planted till after the first of May. Dad said some of their best corn was planted between the 20th of May and the 10th of June. I know every planting season is different and has it’s own challenges.

Sometimes it’s rain. Sometimes it’s repairs. Even a flat tire. It is not the same as when most people have a flat tire. Believe me. a flat on the back tractor tire is a real fun time. We usually call a farm tire repair service now, but

Dad says they used to fix them themselves. That’s a big job and can take 2 or 3 hours to change.

The back tires on most tractors

are filled with a calcium solution.

You need to pump that out if it hasn’t all leaked out first. Then change the tire and pump the calcium back into the new tire. After I listened to Dad explain how they used to do it themselves I am glad they call the tire truck now. I’ve helped do a lot of things since I’m

thevalleynewspaper@gmail.com

out of school but that’s one I think I will pass on.

One thing is for sure once the rain lets up and all farmers can get in the fields. We will be putting in long hours to get done. That means you will see a lot of equipment on the roads moving from

Continued on page 30

The Valley, May 2011

Modern Energy and Alternative Heating

with Curt Bierly

Solar Domestic Hot Water (DHW) Systems – How do they work?

In the January 2011 issue (page 21) of The Valley newspaper, we introduced solar DHW systems and discussed the generous state and federal rebates that are available. If you missed it and you want to “catch up” you can read the article online at the paper’s website www.thevalleynewspaper.com. Domestic Hot Water (DHW) is used to wash dishes, take a shower, wash clothes, etc., in lieu of being used to heat your home or business.

system is filled with a solar fluid.

Next, using two insulated copper pipes (a supply and a return), the heat exchanger is piped to the solar tank and that heat exchanger/piping/solar tank system is filled with DHW. As you probably guessed, the solar fluid and DHW cannot mix in the heat exchanger. Each is contained in a separate channel and heat is transferred through the SS plate that separates them. As the sun heats the solar fluid in the panels,

How it all works. Solar domestic hot water is a lot easier to understand than you might think.

As discussed in the January 2011 issue, it requires only a modest investment (after rebates) and provides you with the fastest return on that investment. Ok, but how does Solar DHW “work”?

First an overview. Put on your “technical information hat” and read carefully! Solar panels are mounted on a south facing roof that is not shaded from the sun, at an angle from the horizontal equal to the latitude of the location. In the Central Pennsylvania area, that angle is 47 degrees. Using two insulated copper pipes (a supply and a return) the solar panels are connected to a flat plate stainless steel heat exchanger (about the size of a small loaf of bread) that is mounted on top of a solar storage tank (the size of a 80 gallon water heater). The solar tank is located inside your house preferably near your present DHW Heater. For freeze and boiling protection, the solar Panel/piping/heat exchanger

used in this area—flat panel and evacuated tubes. Although the “high tech” evacuated tube collectors are more efficient per square inch of surface area, they are also more expensive.

So, suffice it to say that you receive the best return on your investment by using two flat panels in lieu of one evacuated tube collector.

Although there are solar storage tanks available with an internal heat exchanger, we find it more

economical to use a standard “off the shelf” 80 gallon electric water heater and an external heat exchanger.

When to turn on and off the

a small circulator pump moves the heated solar fluid via the piping, from the outside solar panels to the inside heat exchanger; where, a second small circulator pump moves the DHW via piping from the heat exchanger to the solar tank.

Finally, the “Water Out” from the solar tank is piped to the “Water In” of your present DHW heater. In others words, the hot solar heated water in the solar tank preheats the water into your present DHW heater; therefore, when there are cloudy days, your present DHW heater will add enough heat to the solar heated water to bring it to an acceptable temperature level. Using this design you’ll never need to endure a “cold shower.”

For a family of four, two flat solar panels, an 80 gallon storage tank and a flat plate heat exchanger are required. There are two types of solar collectors

www.thevalleynewspaper.com

21 two small circulator pumps and transfer heat from the solar panels to the solar tank is decided by a solar controller (why are we not surprised).

Using sensors on the tank and on the panel, this controller decides if it is advantageous to turn on the circulators.

Curt Bierly is president of The Bierly Group Incorporated of which Stanley C. Bierly is a division. He graduated from Penn State with a BS in Mechanical Engineering and is a member of the Penn College HVAC Advisory Board. You can contact him at cbierly@bierlygroup.com. a

The Valley, May 2011

22

Recipes-Crafts-Gifts With Debra Kulp Cabin Fever Cornbread 1 cup cornbread 1 cup flour 2 tsp baking powder 1/2 tsp baking soda 1 1/4 cup buttermilk 3 Tbsp oil 1/4 cup honey 1 egg Grease 8 X 8 pan. Then in medium bowl combine first four ingredients. In a two cup measuring pitcher whisk together buttermilk, oil, honey and egg. Add these wet ingredients to the dry ingredients.

Mix until just incorporated and immediately pour into pan. Bake at 400 degrees for 20 minutes or until done. Makes 9, 3” squares.

Montgomery Pie Makes four 8” pies.

Syrup: Juice and grated rind of 1 lemon.

1 cup molasses 1 pint water 1 cup sugar 1 Tbsp flour 1 egg Combine all ingredients and mix well, divide syrup among 4 unbaked pie shells.

Top: 1/2 cup shortening 2 cups sugar 2 eggs 1 cup milk 2 1/2 cups flour 2 1/2 tsp baking powder Cream shortening and sugar. Add eggs and beat well. Add milk alternately with flour and baking powder. Divide batter and pour over syrup in the 4 unbaked pie shells. Bake at 450 degrees for 15 minutes, then at 350 degrees for 45 minutes.

Cheeseburger Soup 1/2 ground beef 3/4 cup onions 3/4 cup carrots 3/4 cup celery 1 tsp parsley flakes 4 Tbsp butter 3 cups chicken broth 4 cups potatoes 1/4 cup flour 1/2 cup milk 8 ounces American cheese Salt and Pepper to taste.

Saute` vegetables and parsley in 1 Tbsp butter for 10 minutes. Put vegetables, beef and potatoes in broth in stockpot and boil for 10 minutes. In pan melt remaining butter, add flour and cook and stir 2 minutes. Reduce heat to low.

Add cheese, milk, salt and pepper.

Cook and stir until cheese melts.

Add to stockpot mixture.

Cherry Pudding 1 cup sugar (separated into 1/2 cup portions) 1 cup flour 1 tsp baking powder 1/2 cup milk 1 walnut sized chunk of butter.

1 can cherries (Red tart, no pits) 1 cup boiling water Small pats of butter Cinnamon Combine 1/2 cup of sugar, flour, baking powder, milk and chunk of butter. Spread in a greased 9 X 9 pan. Drain the cherries and pour them over the dough. Place 1/2 cup of sugar over the fruit.

Add boiling water over all. Place pats of butter on top and sprinkle entire surface lightly with cinnamon. Bake at 350 degrees for 45 minutes (bottom will be bubbly!)

Patriotic Layers Get ready for Memorial Day! Makes 8 servings 4 cups boiling water 1 pkg. (8-serving size) Jello berry blue flavor gelatin 1 pkg. (8-serving size) Jello strawberry flavor gelatin 2 cups cold water 1 cup blueberries 12 ounce tub Cool Whip, thawed 1 cup strawberries sliced Stir 2 cups of the boiling water into each flavor of dry gelatin mix in separate medium bowls 2 minutes or until completely dissolved. Stir 1 cup cold water into gelatin in each bowl. Refrigerate blue gelatin 1 1/2 hours or until thickened (spoon drawn through leaves definite impression) Let strawberry gelatin stand at room temperature. Add blueberries to thickened blue gelatin, stir. Pour into 4-6 quart glass bowl. Refrigerate 30 minutes or until set but not firm (gelatin should stick to your finger when touched). Spread with 3 1/2 cups of the whipped topping, refrigerate. Meanwhile refrigerate strawberry gelatin 1 1/2 hours or until thickened.

Stir in strawberries, spoon over whipped topping layer. Refrigerate 3 hours or until firm. Top with remaining whipped topping. Store in refrigerator. a

The Horse Scoop from page 10 is something everyone likes.

Regardless of how you compete with your horse, I am sure you have witnessed many times the person who is out there to win at all costs. There is nothing wrong with winning, but often when that is the only goal in sight, it is not even completely enjoyed when it is reached.

Remember as you give, you will receive. Whether it is helping a competitor with a problem they are having turning a barrel, or giving lessons to a local 4-H girl with her hunter pony; friendly competition can bring each of you a sense of accomplishment.

As many of us head into another year on the road to the blue ribbons and trophies, remember to look beside you and see who could use a helping hand. Reach out and give a fellow horse person a “Leg Up.” a

The liberties of a people never were, nor ever will be, secure, when the transactions of their rulers may be concealed from them.

--Patrick Henry

Sappin’ in NH

by Brenda Rowan Editors note: Last month our front page feature article was about Maple Syrup production in the US and particularly here in Mifflin County. One of my best friends in NH actually participated in making maple syrup... the old-fashioned way, carrying buckets and lots of climbing up and down hillsides. For this reason, she has a rather low opinion of the whole process but after some pleading she agreed to share her experience in the sugarin’ season in NH. Brenda’s husband Dave and his family from Sandwich NH have made maple syrup for many years—I believe Dave’s siblings still participate.

I remember when we used to go sappin’ that our work started long before we actually collected any sap. First we cut the wood to get ready for sapping, lots of wood, I mean LOTS. We had to fill the whole wood shed. Then we had to wash all of the buckets, taps, lids, the arch and the plastic tank.

When the morning finally came to actually start sappin’ we would start out by loading the

thevalleynewspaper@gmail.com

trailer with a generator, hammer, drill and all of the taps and the buckets and the lids. Then we would go to each tree, drill a hole, then hammer in a tap, hang the bucket from the tap, and put the lid on. Sounds easy, HUH?

One person would drill a few spots on the tree, then I would walk behind the truck with the trailer and get each tap, bucket and lid and hand it to another person who is setting the taps and hanging the buckets and lids. That goes on for miles.

Once I had a little too much exhaust from the generator and got really green and had to sit it the truck for a little while. (I thought I almost DIED)

Well, after I recovered, I took the job of tapping and hanging the buckets. I was a little slow, so the driller slowed down for me (I think they were getting tired too). By days end, we hung 110 buckets. Every day we would check each bucket. Some would have some sap and some didn’t have any, and sometimes the wind would blow off the lids. If there was sap in it, we would have to

Continued on page 30

The Valley, May 2011

www.thevalleynewspaper.com

23

The Valley, May 2011

24

Buckhorn Taxidermy and Sporting Goods has added a new addition of live pets and pet supplies to the store.

We also have a line of live bait and live crickets year-round for the fishermen and pet lovers.

The Pen and Thread Custom Calligraphy and Weaving

Mary Anna Chenoweth Proprietor

717-248-6079 131 West Market Street Lewistown, Pennsylvania

Tropical Fish Birds Lizards Frogs Snakes Spiders S corpions Hamsters Gerbils Rats Mice

We are a full time taxidermy shop with over 50 years combined experience. Big game, game heads, small game, fish and exotic animals.

316 N. Logan Blvd.

Burnham, PA 17009 Open 7 days a week (717) 242-4490

Monday, Wednesday, Friday 10:00 a.m. - 5:00 p.m.

Mon & Fri. 10am - 7pm Tues, Wed, Thurs, Sat - 10am 5pm Sun - 8am - noon

thevalleynewspaper@gmail.com

25

The Valley, May 2011

Homeschooling on the Homestead

with Andy Weller

Appleseed Project

Another field trip is being discussed this month. This month my son and I shot in an Appleseed event, while my wife came along and watched. She would have shot too, except she had back problems so she went along for moral support.

For those of you who don’t know, Appleseed is a program put on by the Revolutionary War Veterans Association. The whole point of the program is to teach American history melded with the sport of shooting military style. They use a modified Army Qualification Target, and you shoot the target for points. If you score high enough you qualify for a Rifleman patch.

Throughout the course of the day, history is taught and history is only second to SAFETY. The firearm you use is a tool with the potential to do much good, like put food on your table or free a nation. It is also a tool that has the potential to do much damage and you don’t aim it at something you’re not willing to destroy.

What does all of this have to do with homeschooling? The answer lies in the fact that every

American should be educated in the history of our country and understand our roots and our culture from the beginning.

Without further adieu below is my report of the day that we went on a field trip to an Appleseed Event:

On Saturday 4/16 my wife, son, and I went to an Appleseed event. We got to the event at 8:15 am, which was about an hour and fifteen minutes away from our home. We went to the sign in table and immediately felt welcome.

Both the volunteers running the event and the participants were extremely friendly and welcoming. Once we got registered we chose our place on the shooting line. I wanted a place next to my son so we could enjoy each others company all day, and also so I could help him if he had a jam or just needed support. We found our place and then waited for the action to begin. My wife didn’t shoot on this day due to some back issues. The up and down and rifleman’s position would have turned her into one pile of pain for about a week.

Anyway, the range master,

Kaiser, mustered everyone under a ramada and explained the events of the day. Due to issues with getting equipment, they decided to do some of the history then instead of during lunch when we were eating. So we talked about safety and range rules, and then we sat in the class under the ramada and Mark, another range officer, told us the story of the events that led up to April 19th, and the ‘shot heard around the world.’ By the way, because we were in the April event and participated in the closest event to April 19th, one of the things we did was shoot a volley for each of the 14 men who lost their lives on that day. It was very cool to be a part of this activity.

Once all the equipment was set up, we got down to shooting.

And let me tell you—these folks know their stuff. They are very detailed with regard to how to shoot, shooting positions, diagnosing group results on the target, and how to fix what you’re doing wrong. I was impressed by all of them.

Throughout the day we

gathered back up into a class and all the aspects of accuracy were explained in detail. Once we had the basics down, we moved on to qualification. The up and down and moving into the prone, sitting, and kneeling positions from standing outlined just how out of shape this fat man really is. I didn’t qualify as a rifleman, and neither did my son. However, we plan to do some practicing and go back to the September event and also attend the second day. (We were not able to attend the second day this time because it was planting day.)

If you have never been to an Appleseed event, I highly recommend going. The tools of freedom are an amazing thing to be able to use—whether it’s a rifle on a range or a ballot in a voting box. The courage, wisdom and testicular fortitude displayed by our founding fathers and other patriots leading to our founding is an amazing story, and we must keep those things alive. Everyone’s a rifleman in this country and everyone’s a VOTER. a

www.thevalleynewspaper.com

26

A.J. Peachey’s— Raising Steel - Keeping Tradition From Staff Reports

Photos courtesy of Dee Peachey

Have you ventured out Barrville road lately? The bones of our new and improved A.J. Peachey’s are being put together, and steel is reaching for the sky.

After a long, arduous winter when construction took place in fits and starts due to the weather, things are moving along at a rapid pace now. When I was there this week, I was amazed that looking at what was once a hole in the ground is now taking shape as the new store. It seems as I wasn’t the only one checking out the progress, as the parking lot was full of lunchtime patrons in the restaurant and folks stopping by the Ice Cream Shop for a treat.

The grocery store was all abuzz as well, with excitement over the annual 1 Day Meat Sale, which is on Friday May 20th, from 8AM - 7PM. As one employee told me, “This 1 Day Meat Sale is a pretty big deal in these parts.” Looking at the flyer

The Valley, May 2011 I can see why. There are several buys I am going to take advantage of, and I shop there regularly. If you have never had a Peachey’s hot dog, you owe it to yourself to try one. I did for the first time two years ago. That first bite transported me back to my childhood, when things like hot dogs really tasted good to you. Now they do again, and I look forward to the next burger and dog day on the grill.

We also make no apologies here for being huge carnivores, so the sale on rib eye steaks is very enticing as well.

There are several good buys that saves the shopper real money on great meat.

Maybe I will see you there.

So whether you are coming

down to visit the restaurant, the craft shop, the bakery, the grocery store, to take advantage of the 1 Day Meat Sale, or treat yourself to an ice cream, check out what is going on behind the temporary buildings.

You may be surprised at how close we are to getting our favorite Big Valley store back. Visit the website www. ajpeachey. com for the particulars on the meat sale, or call, 717-6672185 Ext. 200. a

thevalleynewspaper@gmail.com

The same shot we have been showing since the first article—my how things have changed.

The view of what soon will be the front of the new store.

27

The Valley, May 2011

Grosze Thal Nachbaren

(Big Valley Neighbors)

by Jeptha I. Yoder

Erstlich ein grusz zu Alle Liebe Leser. Es ist die sehr schöne frühlingszeit. Der 27 Marz, waren wir in der gemein ans Johannes Y. Hostetlers.

Von McKlur waren zwei vons Joseph S. Hostetlers ihr Kinder und Sam K. Hostetler (Yost I).

Auch etliche Junge von Kirchengasse Gegend. Die (Salomon) Mareily blieb beim Grosdaadi.

Ihr Besuch fürs Mittag waren Johannes J. Hostetlers und Sohn Eli, die (Seth J.) Malinda A. und Kindeskind Seth J. (Jonathan D.) alle Hostetlern und Seth R. Yoders. S’ Seths waren ans Mose C. Yoders fürs Abendessen. Meine Eltern die Isaak Ms, Mose Cs und Familie alle Yodern, Eli Ss und Familie und Sam K. (Yost I.) alle Hostetlern waren ans Unkel Christs und der Grosdaadi abends.

Ost Lang Leen war ans Mose J. Hostetlers. Singen war uach dort.

Der 3, gingen Elisabeth und Ich und Beckey M. Hostetler in West Lang Leen Gemein ans Menno R. Hostettlers, Von andere Gegenden waren Johannes Ms. und Jüngste, M. Siebers und Tochter, alle Hotetlern. Von McKlur waren Sam S. Yoder, Salomon C. Zugen und Familie. All die Alte Leid waren dabei. Ost Milroy war ans Esle M. Hostetlers. Kirchengasse Gegend war ans Yost J.

Hostetlers.

Mose I. Hostetlers und Manasse J. Yoders waren ans Mose C. Yoders fürs Mittagessen. Eli S. Hostetlers and Familie waren ans Unkel Christs abends.

Der 10, ware Gemein ans Mose R. Hostetlers, Nägst mol ans Unkel Rubens, so der Herr will und wir leben Von McKlur waren Ben R. Hostetlers. Von Lang Leen war die (Jeff) Lydia R. Yoder. Bin net sicher ob des alls besuch war order nicht, dieweil wir nicht dort waren. Christ Z. Speichers waren hier fürs Mittagessen.

Der 18, war Kirchengasse Gemein ans Christian S. Hostetlers. Ost Milroy ans Samuel M. Zugen. Yohannes Y. Hostetlers und zwei jüngste waren ans Unkel Christs und der Grosdaadi nachmittages und waren auch ein wenig bei uns. Eli S. Hostetlers und Familie waren ans Christs abends. West Lang Leen war ans Sam I. Yoders.

Christian greetings to all readers and writers of The Valley! As the earth becomes even more alive with new growth, birds moving about, all reminders that it is mid-spring, let us not forget to give thanks to the One who Created it all. On a recent Sunday, about half a dozen or so Flickers foraged all day on the grass not

far from our house. I understand these are the only member of the woodpecker family that will “walk” or feed on the ground.

Ruthie Speicher’s (Noah C’s) Philadelphia trips have been terminated since their last stay in late March. However, they remain in touch with Dr. Morton.

There has been a good bit of sickness around. The writer’s Mother was sick in bed for ten days. We all missed church on the 10th. We received numerous callers—too numerous to mention all of them here. It is all appreciated! Yet, we feel unworthy of it all. Thanks for coming!

Friday the 8th was a rainy auction at M. Sieber Hostetlers, which we also missed.

New arrivals are a daughter Saloma L. to Samuel T. and Leah A. Hostetler on March 24. Grands are Samuel K. and Rhoda Z. (Speicher) Hostetler; David J. and Anna N. (Host.) Yoder. Greatgrandfather is widower David B. Yoder.

A daughter Barbara M., on April 4, to Korie E. and Malinda B. Zook; Andy M. and Leah F. Hostetler; Eli Y. and Leah N. (Host.) Zook are the Grands.

A son on the 5th to Sam C. and Dena L. Yoder. Grands are Christ H. and Ada D. Yoder; Christ R. J. and Miriam S. (Host.)

Yoder. Great-grands are Rudy S. and Lydia A. Yoder.

Also on the 5th to Ner M. and Leah M. Hostetler, a stillborn daughter. Grandparents are Rudy M. and Leah K. Hostetler; Abraham N. and Lena F. (Yoder) Hostetler. Ner’s address is Burdock Lane, Milroy, PA 17063.

On the 6th a son Emanuel N. joining one brother to John I. and Anna M. Yoder. Grands Noah D. and Fronie K. Hostetler and the late Sam S.; Widow (Jeff) Lydia R. Yoder. Greats are Eli J. and Barbara Y. and widower Moses S., all Yoders.

On the 17th, a son Solomon H. joining one brother and four sisters, to Solomon C. Jr. and Leah L. Hostetler. Grands are

Sam B. and Anna Z. Hostetler, local; Widow (Sam Y. Jr..) Emma Y. Hostetler of McClure. Greats are Eli J. and Barbara Y. Yoder, local; Widow Lydia A. (Yoder) Hostetler (Sam H.) of McClure.

Best Wishes, Jeptha I. Yoder a

Christian Greetings to all!

HONEY CREEK GREENHOUSE Hanging Baskets-Bedding PlantsVegetable Plants Monday- Friday 7:00AM - 7:00PM Saturday 7:00AM - 4:00PM Closed Sundays Take East Logan Street from the lights in Reedsville ( becomes Honey Creek Road) after 2nd one lane bridge look for the sign on the right.

Excellent Plants-Great Prices!

Central PA Metal Roof MFG BUY DIRECT!

Wholesome Gardening A Bi-Monthly Publication of Plain and Simple Sustainable Living For Subscription Information Write to: Wholesome Gardening 569 Schoolhouse Rd Genesee PA 16923

www.thevalleynewspaper.com

We Manufacture Metal Roofing and Siding You measure, we cut, on the inch. No Waste.

We stock Coil Stock, Trims, Screws and Nails.

Custom Sheet Metal 29 Gauge Painted #1 and Galvalume

98 Dusty Lane Reedsville, PA 17084 Stop by from 7am-8am 24 hour notice for orders Same Day pick-up possible with call by 7am.

The Valley, May 2011

Answers in an ad in this issue

28

Doubleday Field-Cooperstown, New York. The game of baseball has been played here since 1920.

1. What was "Babe" Ruth's given name?

2. The year Jackie Robinson signed with the Brooklyn Dodgers?

Quiz # 20011

Copyright © 2010

3. What was the name of the first professional baseball club?

The Valley

is published the first Thursday of every month.

Deadlines for ads and submissions is the 24th of the preceding month for inclusion in following month’s issue.

Big Valley Bunk Beds And Mattress Sales 65 Stone Barn Lane, Belleville, PA 17004 from Belleville take Rt. 305 west, turn right at E. Back Mtn. Rd. 1/2 mile, then left at Stone Barn Lane 7 Styles in Stock L-Shape w/Dresser - Loft Beds - Stackable - Standard - Twin Over Full - Regular Bookcase - Captain’s Bed - Triple Stacker - Selection of stain on orders.

A Bed For Everyone

thevalleynewspaper@gmail.com

29

The Valley, May 2011

The Chicken AND the Egg!

by Mike Flanagan

New Arrivals

As I write this the replacement flock is in their brooder, out on the back porch, chirping away.

It’s only been two weeks and their wings are almost fully feathered.

I can actually start to make some accurate guesses as to who’s who out there now. We ordered 24 hens and two roosters this time around. For the first time ever, we lost three birds that first week.

The good folks at Meyer Hatchery gave us credit for them quickly, going above an beyond in my opinion. You see, we had ordered a Black Copper Maran rooster for $9.20. (Yeah, I know, what kind of nut pays almost $10 for a rooster. But he’s going to look SO cool!) The problem is that there was no way to tell for sure whether two of the chicks were Black Australorp hens or maybe our pretty rooster. So Meyer gave us credit for the expensive

rooster. Now, being the kind of person who believes in doing the right thing, if it turns out that the rooster survived, I will call Meyer and tell them to switch that credit to one of the Australorps, who only cost 1/4 as much.

If your little flock is on schedule with mine you’ve got until Memorial Day to build their regular housing. I’m not going to try to detail anything out here.

Instead I am going to recommend that you surf the net a little bit.

There is a plethora of information out there on backyard chickens and with the economy going the way it is more and more people are discovering the joys of keeping a small backyard flock. Naturally, smaller flocks means smaller housing needs. Small, easily movable chicken housing is called a chicken tractor. (Don’t ask why, I’ve never found an answer to that

question.) So Google up chicken tractor and check out the images page. You’ll find all kinds of inspiration there.

I will recommend a couple of websites that I have found either useful or inspirational, starting with the obvious and very helpful Back Yard Chicken. (Yep, www. backyardchicken.com is the web address. That’s Cindy’s #1 rule of web searching, just type in “whatyouarelookingfor.com” and let’r rip.) They’ve got a great collection of articles, including “Raising Chickens 101.” Then there is the section they call The Learning Center, which includes sections on chicken anatomy, chicken diseases, and 61 of the most frequently asked questions (FAQ). Their section on coop designs has everything from brooders to tractors to truly over-the-top creations that have me wanting to knock down my simple barn and rebuild. (Actually, looking at my favorite large

one, “The Coop” building I see that it’s the same size as mine, just has more windows. Hmmmm?)

When I decide to try breeding some of my own I might build one of the medium-sized ones they list under “Mid-Life Crisis”. I can see that as being perfect for one rooster and 3 or 4 hens while I try to breed a small flock. Oh, and one last thing that’s cool, they have an online forum that’s all about chickens. There is a wealth of knowledge available from other chicken owners.

Next I’d like to introduce you to a website dedicated to those who keep small flocks in urban or suburban settings, The Urban Chicken. (It’s a little different. There’s no www and it’s a .org; http://urbanchicken.org is the address) This site started as a resource for those forward thinking individuals who had the gumption to challenge city hall and win back their right to keep a small flock despite being in the

www.thevalleynewspaper.com

city. Among their resources are sections on Ordinances and Laws, Education (‘cause let’s face it, the biggest obstacle most of us have to overcome is ignorance), and an FAQ specifically focused on urban chickens. Their coop section includes a nice article on choosing the right coop. They have an “In The News” section with articles like “City Slickers Raise Chickens As Economy Tightens,” “US City Dwellers Flock To Raising Chickens,” and “Eight Benefits Of Raising Backyard Chickens.”

If you’ve been following my ramblings these past months and found yourself saying, “I’d like to try that but we live in the village” then this is the website for you to start with.

How did we get here? Oh yeah, chicken tractors. Well, check out Katy’s chicken tractor page (http://home.centurytel. net/thecitychicken/tractors.html)

Continued on page 30

The Valley, May 2011

30 New Arrivals from page 29

Dairy Princess from page 20

to view over 180 photos. There are no plans or descriptions, just photos. But some may find that enough to get started. By the way, if you just chop off that tractors. html part you’ll get to Katy’s home page, which includes articles she has written for newspapers, informational writings, and a monthly “What to Do in ….” section.

You’ve probably noticed by now that those cute little quart sized feeders and waterers get emptied real fast. And if you think they go fast now, give a couple of weeks. Now is the time to go to your feed store to pick up a one gallon waterer and a one gallon feeder. You have probably also noticed that your little birdbrains are always walking in their food or water, tracking in bedding and poop. The gallon feeders and waterers have wire handles so you can hang them from the lid of your brooder. Aside from keeping your water clean there is another benefit to hanging them. If you hang them from light chain you can adjust the height. Hanging them at about back level makes the chicks stretch upward to drink and eat. This helps them develop a more upright posture, which is healthier for them. Don’t worry, they’ll still be able to get down to scratch and peck.

At this point they are still too young for these next two items, but not for long. I usually start giving my chicks scratch grains about the time they are six weeks old. It’s just one more time that I get to interact with them and get them accustomed to voice and presence. It’s how I train them to come when called. I don’t start this until six weeks because I want their little digestive tracks to fully develop first. When they go out into their real housing is the time to introduce another real treat for them, especially if you like to sit and watch them (trust me, you will watch them). Ask your feed store for a Flock Block. This is scratch grains and grit all mixed and bound together. My girls usually take a week or so to figure out that it’s worth pecking at, but after that future blocks usually don’t last a full two weeks. Of course, I have two dozen girls going at it too. Your results may vary.

Until next time, remember, support your local economy. Buy local, eat local, and live well. a

field to field and farm to farm.

So please be careful if you come upon a tractor and piece of equipment. We don’t move as fast as a car, and we make wide turns. We all try to cause the least amount of inconvenience we can. If you find yourself losing patience, remember the last meal you ate.

The primary election is coming up this month. I encourage you all to be sure to exercise one of the freedoms our forefathers fought for, the right to vote. My family has always stressed the importance of voting to my brothers, sister and me. There aren’t too many meals at our house that some local or national issue isn’t discussed. Sometimes the discussion gets a little heated, but better that than no discussion at all.

Mother’s Day is also this month. Be sure to do something especially nice for your Mom. Our Mom’s do so much for us, a lot we take for granted and a lot we don’t even know sometimes.

My sister and I usually pick Mom flowers and get her a card. Rachel made her a cheesecake a couple of years ago. I made her a carrot cake last year. I used bought frosting because she likes cream cheese frosting on carrot cake.

Mom told us one time when she was about twelve she wanted to surprise her Mom with a cake for Mother’s Day. She got her recipe book and found the one for the cake Gram usually made. She baked the cake and even though it was a little sad it was okay. When she went to make the frosting she had a little trouble. She knew all the ingredients or so she thought.

She tried four different times to make frosting but it just wouldn’t turn out right. Each time she dumped the failed bowl out behind the wood pile so her mom wouldn’t see her failure. When Gram got home mom showed her the cake but said she needed help with the icing. Guess what her mistake was? She was using flour

Get Vocal, Buy Local!

Sappin from page 22

dump it out. Sometimes the buckets would be so full, that it felt like we struck gold.

We had a big plastic tank on a flat bed trailer that we would dump the buckets of sap in. As the day would go by, the snow got deep and it was really hard to climb over the snow banks so many times. I would sink up to my chest praying that I didn’t spill a drop, and wondering how long it will be before they found me.

Finally, we had enough to cook. We add sap to all three

instead of confectioners sugar.

She laughs about it now but she was pretty disapointed at the time.

Show Mom how special she is this Mother’s Day by making her something that is filled with Dairy’s goodness. Dairy products are as good for moms as everyone else.

Why not surprise that special Mom by making her breakfast?

This recipe is easy enough that even the smallest kids with some help from Dad or older sisters and brothers can give mom a treat.

Just add a glass of milk and some flowers for a treat she will love.

Breakfast Biscuit Bites 25 min. prep time, 10 servings Ingredients 4 (3/4-ounce) slices Deli American Cheese, 1 (10.2-ounce) can (5) refrigerated big flakey biscuits, 1 tablespoon BUTTER, 1/3 cup finely chopped onion, 1/2 cup chopped cooked ham, 5 eggs, well beaten Directions Heat oven to 350°F. Stack cheese slices. Cut into thin strips; coarsely chop. Set aside.

Separate biscuits; cut each in half. Let stand at room temperature 5 minutes to soften. Press each piece onto bottom and up sides of ten lightly greased muffin pan cups. Set aside.

Melt butter in 10-inch nonstick skillet over mediumhigh heat; add onion. Cook, stirring occasionally, until onion is softened (1 to 2 minutes). Add ham; continue cooking 1 minute.

Add eggs; cook, lifting gently and stirring slightly to allow uncooked portions to flow underneath, until set (1 to 2 minutes). Immediately remove from heat; cool slightly.

Sprinkle about 1 teaspoon chopped cheese into each biscuit cup. Divide egg mixture among muffin cups. Press down egg mixture slightly; sprinkle each muffin cup equally with remaining cheese.

Bake for 14 to 17 minutes or until puffed and biscuits are lightly golden brown on edges.

Serve warm. a

“Making it Happen” from page 4

arches (huge stainless pans), which are set at different heights.

You cook the highest one with a fire under it first and stir it. When it gets to the right temperature, you open the little door that pours it into the lower pan with hotter heat, and it gets cooked there; the top pan gets refilled. Timing is important because now you have the lower pan cooking and it has to get to a certain temp before it’s drained into the lowest pan, which is cooked at the hottest temp.

This has to be brought to an exact temp by feeding the fire with very

small pieces of wood. Once it reaches the exact temperature, it is drained through a filter and tested, and then poured into each bottle.

Cooking takes from early morning until midnight and takes place once a week during the season.

At the end of the season you have to wash all of the buckets, taps, lids, the arch, and the huge plastic holding tank. That takes two people the whole day.

Sounds easy doesn’t it? It can be fun... the first week. Maybe if you just wanted to make a gallon it would be fun... a

water. I spent a whole weekend working on plumbing, but I managed to get it done including setting up several outside faucets.

While I had the trenches dug, I also ran the wire required for the pump along with the pipe, and I also installed a power pole with a light about half way down the house using the trench as a means to run electrical conduit. Fortunately, this all went relatively smoothly, albeit hot!

Stop the presses! Baby Jemma was born! God must have known we really needed a break at this point, so he gave us both a beautiful baby girl and some well needed time off. Some of you may be wondering how waking up four and five times a night is considered “taking it easy.” Then I guess you have forgotten that we already have four other children, so the additional newborn was a relatively small effort (of course I can say that since I didn’t perform the physical birth).

Back to the homestead… The second priority was digging the trench for the electrical conduit for both the inside and outside main panel connection, and the conduit that would run to the electrical pole location where our electrical company would provide service. All together this was approximately 500 feet of conduit and a significant amount of work.

Unfortunately, this didn’t go as smoothly as the plumbing and took nearly a month of weekends, but we completed this all the same. Oh, and I can’t forget that I managed to get probably the WORST dose of poison ivy to date while digging this trench. I must have cut through the roots at some point while reaching down into the trench and digging the required 3 feet depth (deeper than plow depth) at a distance of 200 feet. This naturally coated both of my forearms past the elbows with a potent dose of urisol oil from the poison ivy roots.

thevalleynewspaper@gmail.com

Now that we had electrical and plumbing ready for inspection, I decided to connect the septic pipe so we could call for the final inspection. This was a relatively easy thing to do and I quickly followed up with the inspector and scheduled an inspection. Unfortunately, the inspector made his appointment much earlier than we anticipated, so I was not onsite for the inspection and ended up with a pretty lengthy list of issues that had to be remedied. Most items were fairly simple fixes, which I knocked out in one day; however, the biggest issue was that the septic pipe used throughout the mobile home was a combination of ABS and PVC pipes which is not allowed.

Technically, at least according to Florida codes, you can only have one transition from two different types of pipe. To make this repair essentially meant I would have to cut out ALL the septic pipe and re-plumb with a single type of pipe. Since ABS was originally used, I decided to replace all of the PVC with ABS. Finding all of the proper ABS pipe and fittings took practically a whole weekend of driving—buying the right parts from six different stores. Nowadays it seems PVC is more widely used, making ABS scarce in our area. The septic re-piping took another two weekends of work, but ultimately was completed.

I then called for my second inspection and came an hour early just in case. Naturally, this time around he was an hour late <grin>. Happily, we passed the inspection with flying colors and were on the way to completing a major phase of making our homestead livable. Sure there was still quite a bit of work left to do on the inside, such as floor repair, carpet replacement, and wall repair, just name a few things; but at least we would be doing this in air conditioned space with power, lights, and running water.

If there are any pearls of wisdom to be gained from our experiences up to this point, I would say always estimate three times more time and about the same in expense when working on projects such as this. Especially when it comes to buying copper wire – which reminds me of a comment made by the salesman in the hardware store warning me to watch my back in the parking lot with all that copper!

Take care, Dave & Ginger and Family a

31

The Valley, May 2011

The Garden of our Lives

by Sarah Hurlburt

As I sit here and think about the tiny seeds I’m longing to put into the warm spring soil, I get excited to see those first little sprouts of green peeking up at me. Then, as those plants grow and mature, I soon see the fruits (or vegetables rather) of my labor. Then I taste and see that it is good!

As I think about my veggie garden, another “garden” comes to my mind. That is the garden of my life. What seeds am I sowing?

When I plant a bean seed I expect to reap some fresh, crisp beans from the plant that grows out of that seed. Duh, right?

Then why is it that we fail to carry this simple concept over into the garden of our lives? God’s Word is clear that we will reap what we sow in our lives. So, what is it that we are sowing? Do we need to maybe look at planting some other types of seeds than what we are right now? I know in my own life I have had to do some serious “weeding” many times and change the seeds I’m planting. I think for us parents “tending” the tender garden of our children’s hearts is one of the most important things we will ever do! And yes, I mean EVER.

Being a parent is hard because the emotions that go along with it reach to the very core of who we are. It makes us examine our own past. Sometimes there are painful things there that we have to work through, but I plead with you to do it. Go there, “work the soil” of your past; let God heal you and move on! Sometimes this even requires trusted friends or counselors to help you, but it’s worth it. It helps you to be able to focus your full attention on your own children and others, and even more importantly, it helps you really know God for yourself.

We never know how much time we have to spend with those we love. We have to make sure they know every single day how much we love them and how much God loves them. Plant seeds of unconditional love everyday!

I was thinking about the tragedy in March where a family lost seven of their children in one night. (They can benefit from reading the book of Job, I know that much because the

pain that would come after such a loss would swallow you up if it were not for the grace of God. ) The day after that tragedy I was praying for that family and feeling such a sadness in my heart for them, when God showed me something beautiful. God spoke in those quiet moments as I was waiting for my kids to come home and in my heart this is what I heard, “ You know how excited you get when your precious children come running in that door from the school bus and run to you and give you a hug and tell you about their day?” I said in my mind, “Yes, God I do!” Then in that quiet way, I heard Him say, “That is how it is for me, when any of my children leave your world and come home to me.

I feel that same joy, that same excitement when they come to me. They are truly home safe and sound.” I felt better after that. I left that family in God’s hands— the only place I could leave that kind of thing.

So back to “gardening.” I said all of that to say this, the “seeds” that we plant in our children are very, very important. Be extremely careful in choosing the seeds that you plant in their lives because it will help determine the “fruit” that they bear.

In this crazy busy society that we live in of constant stuff to do and places to be and activities to be involved in, we can quickly let our lives become over grown with “weeds.” Our relationships suffer and our hearts long for peace. We don’t want to sow seeds of stress, over-scheduling, fear of failure, or a need to be constantly “busy.”

We want to sow seeds of love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. The “fruits of the Spirit” are worth sowing that we might reap the peace that passes all understanding that comes through the knowledge of our Lord and Savior Jesus Christ.

Take the time to sow those seeds in your own life that your children, or if you are not a parent, those around you might “reap the harvest” of abundant love that comes from a person filled up with God’s love, and bearing the fruits of the Spirit in their own lives. I recently read an old quote that I have heard lots of times before, but love it—“what kids learn

from us parents is mostly caught not taught.”

So, let’s take some time

and reflect on the garden of our lives this spring season and see where God may be gently leading us— to some new growth and some cutting away of some old. Here is what I have learned.

God can never be forced upon anyone. We can love people with His love, but the rest is up to each individual and God’s Spirit to work in their lives. We plant seeds of His love, but God is the

master gardener that waters, feeds and gently prunes until the most beautiful creation bursts forth in new life.

Hosea 10:12 “Sow for yourselves righteousness, reap the fruit of unfailing love, and break up your unplowed ground; for it is time to seek the LORD, until he comes and showers righteousness on you.” a

What’s with That answers: 1. George Herman Ruth (1895-1948) 2. 1947 3. The Cincinnati Red Stockings

www.thevalleynewspaper.com

32

The Valley, May 2011

thevalleynewspaper@gmail.com