When I write my articles for Lehman’s, I write a few at a time. And lately, I’ve been writing a great deal about food. And that makes me hungry! So a meatloaf is sounding like a good idea for dinner on this chilly day. I have such a good, easy recipe. I found it in my mother-in-law’s hand-written notes. Continue reading
There’s a hugely popular website called ‘Lifehacks’, where folks get commonsense advice on how to go about things: being a better public speaker, learning important points on new software, communicating more clearly. All those are great things. But we think LehmansHacks are more fun!
Francis Woodruff, editor of the Dalton Gazette and Kidron News has shared some photos of a recent ice harvest in our area. For all you snowbirds who may be missing home, enjoy this taste of winter here in the country!
Several neighbors recently spent a Saturday cutting and harvesting ice from this farm pond at the Eli R. Yoder farm that will be used to refrigerate food for the coming summer months at the Yoderâ€™s Amish home on Arnold Road, Dalton. Continue reading
Welcome to Recipe of the Week! Each week, we’ll share a favorite recipe with you from one of three sources: Lehman’s 55th Anniversary Cookbook; Sizzle, our newest cast iron cookbook, or a ‘secret family recipe’ from a Lehman’s employee.
After all, we all have to get dinner every night. Why not take a peek into what other folks do? You may find a new favorite dish. Continue reading
Related to the tomato and tomatillo, and native to the cooler regions of North America, ground cherries ripen in about 70 days after the plants set fruit. Their papery husks turn brown, and the fruit drops to the soil. Gather the fruit, husk them, and you have a treat waiting for you!The fruit can be handled just like tomatoes, although they tend to be much sweeter, and more delicate than the average cherry or grape tomato. Use ground cherries to make chutneys, relish, or other preserves. Continue reading
I recently read the astounding and horrifying statistic that 40% of food purchased is wasted. Much of that waste happens in the kitchen. How many times have you cleaned out your refrigerator and found things tucked into plastic bags and lidded containers and not been able to identify the contents with any certainty? I know I have and, given the number of hungry people on the planet, I can see it as nothing less than a sin. It was a particular problem for me because Iâ€™m so used to cooking for a crowd. Now that there are only the four of us at home, Iâ€™m having trouble cooking appropriate amounts. I started to take the leftover situation around here seriously a while back and I made a couple of discoveries.
When I first started working at Lehman’s, I could not help but smile when I learned that they sold boomerangs. I had one when I was little and was fascinated by it for many reasons. For one, I couldn’t quite understand why or how it came back; all I knew was it did (or at least when I threw it correctly, which well . . . took me quite awhile to figure out). However, the main reason why I liked it so much was the boomerang’s story. Continue reading
During my Thursday garden demos in Lehmanâ€™s retail store in Kidron, Ohio, I stock my table display with conversation starters and educational tools from our farm. Churning butter prompts stories from folks who churned many a batch in their youth. On the plate of freshly harvested veggies, people often inquire about the bright yellow pattypan squash or the unique Mexican Sour Gherkins and in the bouquet of flowers, Bells of Ireland are the main attraction.
Even with all these fun things, the most popular display is likely my humble plate of edible weeds. Unless you have a perfectly landscaped and chemical-sprayed yard, everyone grows weeds and is curious to learn which ones they can safely put on the supper table. Continue reading
Bill Snelson is a pretty modest guy. “I started turning wood as a hobby about 30 years ago. I didn’t think it would go as far as it did when I started. I started selling things locally, and it went from there.”
What he doesn’t say is that he does all his turning work using traditional methods, and his wife, Gladys, works at his side, packing, shipping, tracking and helping with finishing.
Here at Lehman’s, we’re pleased to share the fruit of their labors with you. The most recognized piece the Snelsons make is the cherrywood noodle cutter. He also makes our: Continue reading
It’s the middle of February, and I’m thinking about…an ice cream social.
Well, OK. A friend has a landmark anniversary coming up in the summer, and it’s been suggested to ‘do a different kind of party.” Originally, I was going to do a fancy cake for them, but why be traditional?