The Lakewood Earth and Food Harvest Festival--a great success last year--is slated for next Thursday, Oct. 16.
This should once again be a great time to see your neighbors and compare the size of your vegetables.
There will also be music, movies, games, exhibits of kids art and art from recycled materials.
Therefore: Come on down.
LEAF Harvest Festival
Moderator: Jim O'Bryan
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michael gill
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dl meckes
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michael gill
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That's a fine question, DL, and let me just say that it's people like you that give me confidence in this country and make me trust the voters to make the right decision in November when they go to the polls.
The LEAF Harvest Festival hours are 5:30 to 8 p.m. Thursday, Oct. 16.
Please join us, and remember to bring your pies.
The LEAF Harvest Festival hours are 5:30 to 8 p.m. Thursday, Oct. 16.
Please join us, and remember to bring your pies.
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Stan Austin
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Michael---you been writing for SNL?-
dl meckes
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Tim Liston
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Last year I brought two pies to the Harvest Festival, pumpkin pies made from of sugar pumpkins Mick and Kay delivered to me a couple weeks earlier. This year, a couple weeks ago, I asked them to bring me 32 sugar pumpkins, which they did. Well I must have had a brain fart because when I picked them up, well, it was about 110 pounds....
Undaunted, a week ago today, I set about cooking and pureeing them in my small kitchen. Well it took several hours but I got 'er done. Twenty four (24) quarts of Covered Bridge's finest pumpkin puree now reside in my freezer. But by the time I was through, the kitchen was a disaster. Pumpkin puree everywhere. I decided that kitchen cleaning could wait until tomorrow.
Well tomorrow was last Sunday and we had tickets to the House of Blues Sunday Gospel Brunch. I'm not very devout (understatement) but I decided that it would be a great opportunity to pray for that which I needed most, which was for God to clean my kitchen before I got back home.
Didn't work. When we got home the kitchen was still a mess. It took me two and a half hours to clean it. Dried pumpkin puree is like epoxy. But I got 'er done.
Back to last year. There were five pies entered. The first three pies received prizes. My two pies finished fourth and fifth, even though they got kudos from Chef Goeff, who despite his obvious credentials still gets only one vote.
Mick's pumpkins. Eggs, heavy cream, honey and whole wheat crusts from Nature's Bin. I guarantee you and you can put it on your bulletin board, I WILL NOT FINISH LAST THIS YEAR! Count on it.
This, despite that, as Nixon would have said, "I am not a cook....
Oh by the way I call my entries "portable pumpkin pies." Because I'm able to bring them in my backpack, by bicycle. Ask Chris Trapp. You with all your criss-cross crusts and fancy meringue, can you do likewise? If LEAF awarded a prize for least pie-miles I would win hands down.
See you Thursday....
Undaunted, a week ago today, I set about cooking and pureeing them in my small kitchen. Well it took several hours but I got 'er done. Twenty four (24) quarts of Covered Bridge's finest pumpkin puree now reside in my freezer. But by the time I was through, the kitchen was a disaster. Pumpkin puree everywhere. I decided that kitchen cleaning could wait until tomorrow.
Well tomorrow was last Sunday and we had tickets to the House of Blues Sunday Gospel Brunch. I'm not very devout (understatement) but I decided that it would be a great opportunity to pray for that which I needed most, which was for God to clean my kitchen before I got back home.
Didn't work. When we got home the kitchen was still a mess. It took me two and a half hours to clean it. Dried pumpkin puree is like epoxy. But I got 'er done.
Back to last year. There were five pies entered. The first three pies received prizes. My two pies finished fourth and fifth, even though they got kudos from Chef Goeff, who despite his obvious credentials still gets only one vote.
Mick's pumpkins. Eggs, heavy cream, honey and whole wheat crusts from Nature's Bin. I guarantee you and you can put it on your bulletin board, I WILL NOT FINISH LAST THIS YEAR! Count on it.
This, despite that, as Nixon would have said, "I am not a cook....
Oh by the way I call my entries "portable pumpkin pies." Because I'm able to bring them in my backpack, by bicycle. Ask Chris Trapp. You with all your criss-cross crusts and fancy meringue, can you do likewise? If LEAF awarded a prize for least pie-miles I would win hands down.
See you Thursday....
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Stan Austin
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Heidi Hilty
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Annie Stahlheber
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Hey Everybody!
Glad to see everyone is pumped about the pie bakeoff again this year. Just a clarification - the Harvest Fest hours are from 5:00 - 8:30 pm.
The Rules for the bakeoff this year:
-$2.00 per entry
-2 pies per entry - one for tasting and one for judging (we ran out quite early last year with everyone anxious to taste)
-please bring your recipe
-judging will be two parts - 1. guests will have the opportunity to taste and vote on their favorite pie. 2. we will have celebrity guest judges Katherine and Jen from the WRUW 91.1 FM Maximum Consumption radio show to help decide the winners
- fabulous prizes will be awarded to the top and runner up in three categories, best overall, best crust, and most original
GOOD LUCK!
~Annie
Glad to see everyone is pumped about the pie bakeoff again this year. Just a clarification - the Harvest Fest hours are from 5:00 - 8:30 pm.
The Rules for the bakeoff this year:
-$2.00 per entry
-2 pies per entry - one for tasting and one for judging (we ran out quite early last year with everyone anxious to taste)
-please bring your recipe
-judging will be two parts - 1. guests will have the opportunity to taste and vote on their favorite pie. 2. we will have celebrity guest judges Katherine and Jen from the WRUW 91.1 FM Maximum Consumption radio show to help decide the winners
- fabulous prizes will be awarded to the top and runner up in three categories, best overall, best crust, and most original
GOOD LUCK!
~Annie
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Tim Liston
- Posts: 752
- Joined: Sun Aug 07, 2005 3:10 pm
Hey Annie I don’t need to bring my recipe. Here it is. The following recipe makes two Portable Pumpkin Pies….
(1) quart pumpkin puree made ONLY from Covered Bridge sugar pumpkins
(1) teaspoon ginger
(1) teaspoon cinnamon
(2) teaspoons salt
(8) eggs, lightly beaten, like my kids. From my brother’s Weymouth Township chickens
(2) cups honey, only slightly warmed, like my wife. From Mark’s Apiary (Painesville)
(1) cup milk, Smith’s Dairy, Orrville
(1) cup heavy whipping cream, Smith’s Dairy, Orrville
(2) store-boughten pie crusts. 9 inch crusts are about right
Before you get started make sure to go out and buy two pie crusts like it says right above. It hardly matters what you buy because pumpkin pies are one of those miracle foods that don’t have crust on top so you probably could use paper towels instead though I have never tried it. I use the whole wheat crusts from Natures Bin, two for $3.50. Just don’t tell anybody you didn’t slave over the crusts.
At this point, if you haven’t pureed Mick and Kay’s pumpkins, put the crusts back in the freezer so they don’t get ruined, and figure out how. PM me and I’ll help. Just don’t do what I did, which was to practically destroy your kitchen in the process. Your wife will be really pissed. Buy some puree in cans instead but don’t tell. Just throw the pumpkins out.
Now, you have pumpkin puree, and crusts. You’re in the home stretch. Preheat your oven to 400 Fahrenheit, follow your manufacturer’s instructions on the oven or ask your wife how. Find a really big bowl, dump in the puree and the spices. That would be the ginger, cinnamon and salt. Then mix in the eggs, honey, milk and whipping cream (it’s white). Put half the glop in each of your store-boughten pie crusts. Then put the pies in the oven. If there is a lot of pie filling fill the crusts half way up, put them in the over, then fill them the rest of the way right in the oven. But don’t burn yourself. That way you don’t end up with blackened pie filling over the edges. Looks nicer that way.
Now for the baking time. If you don’t know how to set the timer just sit there next to the oven and count “one thousand one, one thousand two …†until you get to “three thousand three hundred†which would be about 55 minutes but if the top of the pie starts to get black before you get that far take them out and let them cool.
Now here’s the portable part. Go down to the basement and grab a roll of duct tape. Then ask your wife where the saran wrap is. That’s the really thin clear stuff that sticks to itself. Wrap up each pie in a bunch of the saran, sort of like a Christmas present but instead of scotch tape use a bunch of the duct tape. Make sure the duct tape sticks to the saran and not to the pie. Then you can take your pies anywhere you want, however you want. I prefer putting mine in a backpack and riding my bike. But you can improvise; try putting them in your tool box or just throwing them in the trunk of your car. The glove compartment is probably not big enough.
When you get to where you are going, ask whoever for a knife to cut them and some plates because you probably forgot and even if you remembered you probably forgot to write your name on the stuff like my wife does. And you’ll need a Stanley knife to cut the saran and the duct tape. Then just stand back and say “thanks†and “you’re welcome†as people compliment you on your culinary expertise (that means how good the pies taste).
By the way, I’m entering my pies in the “least food-miles†category which unfortunately LEAF does not offer. Maybe next year.
(1) quart pumpkin puree made ONLY from Covered Bridge sugar pumpkins
(1) teaspoon ginger
(1) teaspoon cinnamon
(2) teaspoons salt
(8) eggs, lightly beaten, like my kids. From my brother’s Weymouth Township chickens
(2) cups honey, only slightly warmed, like my wife. From Mark’s Apiary (Painesville)
(1) cup milk, Smith’s Dairy, Orrville
(1) cup heavy whipping cream, Smith’s Dairy, Orrville
(2) store-boughten pie crusts. 9 inch crusts are about right
Before you get started make sure to go out and buy two pie crusts like it says right above. It hardly matters what you buy because pumpkin pies are one of those miracle foods that don’t have crust on top so you probably could use paper towels instead though I have never tried it. I use the whole wheat crusts from Natures Bin, two for $3.50. Just don’t tell anybody you didn’t slave over the crusts.
At this point, if you haven’t pureed Mick and Kay’s pumpkins, put the crusts back in the freezer so they don’t get ruined, and figure out how. PM me and I’ll help. Just don’t do what I did, which was to practically destroy your kitchen in the process. Your wife will be really pissed. Buy some puree in cans instead but don’t tell. Just throw the pumpkins out.
Now, you have pumpkin puree, and crusts. You’re in the home stretch. Preheat your oven to 400 Fahrenheit, follow your manufacturer’s instructions on the oven or ask your wife how. Find a really big bowl, dump in the puree and the spices. That would be the ginger, cinnamon and salt. Then mix in the eggs, honey, milk and whipping cream (it’s white). Put half the glop in each of your store-boughten pie crusts. Then put the pies in the oven. If there is a lot of pie filling fill the crusts half way up, put them in the over, then fill them the rest of the way right in the oven. But don’t burn yourself. That way you don’t end up with blackened pie filling over the edges. Looks nicer that way.
Now for the baking time. If you don’t know how to set the timer just sit there next to the oven and count “one thousand one, one thousand two …†until you get to “three thousand three hundred†which would be about 55 minutes but if the top of the pie starts to get black before you get that far take them out and let them cool.
Now here’s the portable part. Go down to the basement and grab a roll of duct tape. Then ask your wife where the saran wrap is. That’s the really thin clear stuff that sticks to itself. Wrap up each pie in a bunch of the saran, sort of like a Christmas present but instead of scotch tape use a bunch of the duct tape. Make sure the duct tape sticks to the saran and not to the pie. Then you can take your pies anywhere you want, however you want. I prefer putting mine in a backpack and riding my bike. But you can improvise; try putting them in your tool box or just throwing them in the trunk of your car. The glove compartment is probably not big enough.
When you get to where you are going, ask whoever for a knife to cut them and some plates because you probably forgot and even if you remembered you probably forgot to write your name on the stuff like my wife does. And you’ll need a Stanley knife to cut the saran and the duct tape. Then just stand back and say “thanks†and “you’re welcome†as people compliment you on your culinary expertise (that means how good the pies taste).
By the way, I’m entering my pies in the “least food-miles†category which unfortunately LEAF does not offer. Maybe next year.
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michael gill
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- Location: lakewood
This is not a recipe, but it seems like a kind of competition that might go well here.
My sister sent me the link.
http://www.youtube.com/watch?v=W9kosE9Fe7M
My sister sent me the link.
http://www.youtube.com/watch?v=W9kosE9Fe7M
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Jim O'Bryan
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Michael, Dan, Lynn, Annie, Julie, Rob, all.
A perfect end to a wonderful year.
Thank you for your heard work, and our fun times.
Good luck in 2009.
More photos tomorrow.
.
Jim O'Bryan
Lakewood Resident
"The very act of observing disturbs the system."
Werner Heisenberg
"If anything I've said seems useful to you, I'm glad.
If not, don't worry. Just forget about it."
His Holiness The Dalai Lama
Lakewood Resident
"The very act of observing disturbs the system."
Werner Heisenberg
"If anything I've said seems useful to you, I'm glad.
If not, don't worry. Just forget about it."
His Holiness The Dalai Lama
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Annie Stahlheber
- Posts: 9
- Joined: Wed Mar 01, 2006 7:51 pm
- Location: Lakewood
- Contact:
Don't forget to thank Margaret and Amy! Margaret planned the festival, and Amy handled all the logistics for the straw 
We also had wonderful sponsors who donated items for the festival or prizes for the pie bakeoff:
Green Smart Gifts
Phoenix Coffee
Cerny Shoes
Crazy Mullets Hair Salon
Melt Bar and Grilled
The Souper Market
Lion and Blue
Rozi's Wine
Please patronize these community supporting businesses!
It was a great year! Thanks for everyone who came out into the cold on Thursday. Everyone had a blast!
~Annie
We also had wonderful sponsors who donated items for the festival or prizes for the pie bakeoff:
Green Smart Gifts
Phoenix Coffee
Cerny Shoes
Crazy Mullets Hair Salon
Melt Bar and Grilled
The Souper Market
Lion and Blue
Rozi's Wine
Please patronize these community supporting businesses!
It was a great year! Thanks for everyone who came out into the cold on Thursday. Everyone had a blast!
~Annie