A potential lifesaver in emergencies, and a helpful light on countless other occasions. This bright LED flashlight never needs batteries, so it’s always ready to use. A best-seller at Lehmans.com.
Are you ready? We’re in the thick of seasonal change, with summer sliding into fall. Hurricane season still has a month to go. Although many weather sites say tornado season ‘ends’ in July, folks in the Plains states may beg to differ. And in the upper northwest and the mountains, there could already be some snow.
Throughout the month, we will feature preparedness articles so that you and your family can stay safe. We’ll take a look at Lehman’s best preparedness products too–the ones my fellow employees and I have in our own homes.
And don’t forget: the National Weather Service, the American Red Cross, and Ready.gov are all available 24 hours a day, 7 days a week. The advice on these sites is time-tested and reliable. Let’s all do something to be better prepared for emergencies this month! Stay tuned.
Teach us to value most eternal things, To find the happiness that giving brings, To know the peace of misty, distant hills, To know the joy that giving self fulfils, To realize anew thisChristmas Day, The things we keep are those we give away. ~ Marvin Davis Winsett
There’s a trick to freezing apples, though. Do it wrong, and they’ll turn a completely unappetizing shade of brown.
In the past, I’ve tried following the recommendation of soaking apples in a bowl with lemon juice added to prevent the slices from turning brown as I processed them. But that never did really work well for me. They always seemed to turn brown no matter what I did. Continue reading →
Ideal for beginning or experienced home canners–The Ball Blue Book has the best and most up-to-date home food preserving information. Available at Lehmans.com or Lehman’s in Kidron, Ohio.
When folks new to canning start out, one of biggest questions asked is this one: which kind of canner should I use? And the answer most often heard is this one: “Well, it depends. What are you canning?”
As frustrating as that might be, that fuzzy answer isn’t out of line.
It really is important to know what you’ll be canning. Depending on the acidity level of the food, different processes and methods are used. Continue reading →
A picnic should be a fun gathering of family and friends where everyone can relax
Our reusable melamine picnic plates and cups are super sturdy and dishwasher safe. At Lehmans.com and our store in Kidron, Ohio.
and have a nice time together. However, for many people attending a picnic can cause stress and panic. No, I am not talking about the dreaded conversation with your awkward uncle or the pressure from grandma to find that special someone. I’m talking about coping with the spread of dishes put out for meals.
For many, the serving table full of its tasty fare, chock-full of traditional picnic dishes can cause stress. In a time when there are so many fad diets, intolerances and medical needs involving food, there are many people that can’t just eat what everyone else is eating. At our typical family gatherings there are folks with food allergies, diabetics and vegans all needing to eat. So here are six simple steps we always use to help everyone have a nicer mealtime. Continue reading →
Goats are quite affectionate and make great livestock to raise around children.
Thinking about getting your first goat? This is a great time of year to consider it. Goats make excellent pets, and are a wonderful way for children and their parents to enter the world of animal husbandry on a small parcel of land.
When I was a child, we had a small farm where we raised chickens, sheep, two Jersey cows for family milk, and a couple of beef steers. Goats weren’t even on the radar.
That all changed when I got married, and wanted to have my own mini-farm. With only one acre of land, we did not have enough room to repeat everything from my childhood.
Still, I was determined to do something. Rabbits came first. Then chickens. We had meat and eggs now, but no milk. If only space would allow a Jersey cow. Was there an alternative? Perhaps a goat or two? Yes, we would have a dairy goat. We would drink the milk, use it for homemade ice cream, cheese, and if there was enough to spare, we’d try making soap. Continue reading →
After a frantic few weeks of holiday cooking, you’re probably ready to put together some meals that are nearly heat and eat. Beef Barley Soup can do that for you, putting roast beef leftovers to good use, and adding barley for more protein and staying power. We usually plan for a chuck or arm roast that will allow us to have a pound or so of meat left, and we usually freeze a fourth to a half batch of the beef and barley soup made from the leftover beef. Continue reading →
Back in January 2011, we ran this recipe along with a couple of others to wind up National Soup Month that year. Now, due to popular demand, here it is again, but this time, we’re just starting the month!
Kathi, one of our Customer Service Representatives contributed this lip-smacking soup. And although it may sound a little odd, the combination of the potato and the tangy pickle really do balance each other well, underpinned by the rich chicken stock. Continue reading →
You want to make your own homemade soup, but you just feel like you don’t have the time to make your own chicken stock. Is that what’s troubling you, Bunky?
Fuss no more. This “cheater” chicken broth is simple, quick and is great for the busiest households. Next time you buy (or defrost) uncooked chicken for a meal, snag an extra 4 to 6 bone-in breast pieces, or 2 to 3 whole breast portions with the bones. Skin chicken if you want a lower-fat, clearer broth. I always skin my chicken and trim the fat off the meat when I make this broth. Continue reading →
Any soup is tastier in Royal Blue Enamelware bowls. At Lehman’s in Kidron, Ohio, or at Lehmans.com.
Chili is a hot favorite at the Johnson household, but since we both work, time can be an issue. The crock pot doesn’t always get set up on a workday morning, or we’re out of our stash of browned hamburger in the freezer.
But Cowboy Chili doesn’t need cooked all day. In fact, you can whip it up in about an hour. It’s rich, chunky, and scoops up well on corn chips. (I favor the lime-flavored ones made by our neighbors at Shearer’s.) Continue reading →