S easons “A Season For Everything”

fall travel

A season for everything

Outdoor autumn living

Remembering Sherry Mitchell

Babz Bites: Baked candied apples & fire cider

Hope for the hungry

Supplement to the Clermont Sun, Ledger Independent, News Democrat, People’s Defender and Ripley Bee

October 2022

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S easons fall travel

October 2022

Contents 40

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A season for everything

Sherry Mitchell... memories in the kitchen Hope for the hungry

Babz Bites: Fire cider

Outdoor autumn living

Remembering Sherry Mitchell

Babz Bites

Kitchen Ambitions

Addicted to gardening

Coffee Break

Babz Bites: Baked candied apples

Community Resource Guide

“My favorite color is October”

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seasons / fall travel

On the Cover

S easons “A Season For

fall travel

Everything”

OctOber

2022

fall travel

Seasons, a unique regional lifestyle magazine, is published six times a year and features content that reflects and complements each season.

Contact Us!

a SeaSon foR eveRything

outdooR autumn living

Clermont Sun, Clermont County News Democrat & Ripley Bee, Brown County People’s Defender, Adams County Ledger Independent, Maysville, KY

RemembeRing SheRRy mitchell

babz biteS: d baked candie e cideR appleS & fiR

513.732.2511 937.444.3441 937.544.2391 606.564.9091

Regional Publisher Rod Baker, [email protected]

hope foR the hungRy

Regional Advertising Director Karen Brown, [email protected]

ependent, Sun, Ledger Ind the Clermont ley Bee Supplement to ender and Rip t, People’s Def News Democra

General Manager, Seasons Magazine Pamela Stricker, [email protected] Cover photo by Sherry Larson Sunset and fire on the river

"You don't waste October sunshine. Soon the old autumn sun would bed down in cloud blankets, and there would be weeks of gray rain before it finally decided to snow." ~ Katherine Arden, Small Spaces



S easons

Director of Operations & Advertising Jennifer Donahue, [email protected] Sales Team Teresa Arn, Kim Moore, Terry Rigdon, Angie Rushmeyer, Amber Dryden-Grooms, Becky Byrge, Patty Burden and Rebecca Striplin Graphics Team Tammy Newberry, Bennie Miles and Melody Evans

seasons / fall travel 7

A season for everything I am a lover of the four seasons. I revel in the changes in nature all around me... spring, summer, fall and winter. That’s why I love this Ohio Valley. Each season is distinct and different. It’s hard for me to choose a favorite because each one can bring so much that I enjoy. What a gift we have to experience the beauty of the changing seasons. Admittedly, some seasons last longer than I like... a lingering winter... an extremely hot summer... Others leave too soon. Spring blooms and turns into summer almost overnight. The brilliant colors of fall leave trees barren before I have had my fill of their beauty. Besides the natural world surrounding us, there are other seasons we all encounter. These verses in Ecclesiastes 3 sum it up... Everything Has Its Time 3 To everything there is a season, A time for every purpose under heaven: 2 A time to be born, And a time to die; A time to plant, And a time to pluck what is planted; 3 A time to kill, And a time to heal; A time to break down, And a time to build up; 4 A time to weep, And a time to laugh; A time to mourn, And a time to dance; 5 A time to cast away stones, And a time to gather stones; A time to embrace, And a time to refrain from embracing; 6 A time to gain, And a time to lose; A time to keep, And a time to throw away; 8

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A time to tear, And a time to sew; A time to keep silence, And a time to speak; 8 A time to love, And a time to hate; A time of war, And a time of peace. 7

We go through seasons of growing up. We begin with spring and the miracle of new life. It’s a season that can last till we become young adults. We enter the summer of our lives discovering who we are and falling into a rhythm of living, often as family. In the fall of our lives, we have matured. Hopefully, we are bearing the fruit of the gifts we have been given. We age into the winter of our lives... that time of life

that our physical bodies are not always as productive as they once were. We become dependent on others the way they once depended on us. Friendships can be seasonal too. By that I mean that there are periods in my life that certain friendships are more pronounced. I have been blessed with great friendships. The places we live and work often give us great opportunities to have meaningful relationships. That season of friendship can change once we have moved into a different setting. Raising a family and spending time with other families doing the same can bring a bond of seasonal friendship. Kids grow up. People move away. Interests change. And sadly, some friends die. October 2022

That’s what happened to a dear friendship I had. Sherry Mitchell came into my life about three years ago when I started Seasons Magazine. I had asked if she would consider contributing recipes and stories. She quickly agreed and never missed wowing us with her culinary expertise and down-home story telling. Over the next years, we became fast friends. We would meet for lunch and brainstorm ideas for upcoming issues. We shared and prayed through our challenges, heartaches and we celebrated answered prayer. My time with Sherry was way too short lived. I texted her and asked if she would like to join Karen Brown and me for an impromptu lunch. Without hesitation she responded with a resounding “yep!” Ironically, the season was beginning to change. The aroma of fall was in the cooler air. Leaves just beginning to show a tinge of color. We feasted on a lovely lunch at Babz Bistro in Maysville, sitting outdoors in the little courtyard. We laughed and joked, took a few selfies and made the trek home. Little did I know, that would be our last good-bye. A week later, she was gone. My season of friendship with Sherry Mitchell will always hold a treasured place in my heart. Our conversations, her smile, her ever-inspiring lifestyle will linger on. The season has ended way too soon. But I am so grateful to have shared it with her. We dedicate this issue of Seasons to Sherry. I hope you will take time to savor the season you find yourself in. As Sherry would say, “Take joy!” You just never know how quickly a season can end. Enjoy this Season! Peace...

Pam [email protected]

[ ] Pamela Stricker is the General Manager for Seasons Magazine in Ohio. Contact her at [email protected].

October 2022

Sherry Lee Mitchell

January 15, 1958 – August 31, 2022

Sherry Lee Mitchell, age 64 of Georgetown, Ohio died Wednesday, August 31, 2022, at the Good Samaritan Hospital in Cincinnati, Ohio. She grew up on a farm in Buford, Ohio and dreamed of one day writing stories like Laura Ingalls. Since then, she has published stories in Mary Janes Farm magazine, Seasons Magazine, Farm & Ranch and Country Woman. Her weekly columns, My Farmhouse Journal, appears in the Brown County Press. Sherry and her husband, Jeff, have three grown children and operate Cherry Ridge Farms in Georgetown, Ohio offering Therapeutic Learning Programs, outdoor classrooms, boarding, riding lessons and saddle clubs. She was a former 4-H advisor for the Silver Spurs 4-H Club, founding member and former president of the Pregnancy Resource Center in Georgetown, Ohio, 2016 Country Woman of the year for the Country Woman Magazine and loved to host Tea Parties for birthday parties and groups. Sherry was born January 15, 1958, in Cincinnati, Ohio the daughter of the late Ed and Irene (Fender) Phillips. Besides her parents, she was preceded in death by one sister – Debbie Bolce and one brother – Rob Phillips. Mrs. Mitchell is survived by her husband of 47 years – Jeff Mitchell; three children – Dan Mitchell (Brian Attinger) of Georgetown, Ohio, Christi Mitchell of Loveland, Ohio and Andrew Mitchell (Tina) of Williamsburg, Ohio; ten grandchildren – Emma, Ellie and Lane Attinger, Haiden Knisley, Carson Hollis, Taylor and CJ Munafo and Avah, Savannah and Jackson Mitchell; two sisters – Missy Kirkpatrick (Dusty) of Bethel, Ohio and Gail Balzhiser (Donnie) of Cincinnati, Ohio; one brother-in-law – Jay Mitchell (Sheri) of Georgetown, Ohio and many nieces, nephews and friends. Memorial services were held Friday, September 9, 2022 at the Cahall Funeral Home in Mt. Orab, Ohio. If desired, memorial contributions may be made to: Cherry Ridge Therapeutic Learning Program 4158 Vinegar Hill Road, Georgetown, Ohio 45121

seasons / fall travel 9

Sunrise Farms

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October 2022

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seasons / fall travel

Sunset and fire on the river

Outdoor Autumn Living Spend this magical season

o u t d o o rs By Sherry Larson

Outdoor seating by fireplace

Nature is preparing for winter, but we don’t have to board up inside. Many cozy outdoor spaces offer a snuggly respite or a social and entertaining space. The natural landscape’s progression from green to gold to russet adds to the warmth. Albert Camus wrote, “Autumn is a second spring when every leaf is in flower.” This season is a magical mosaic of color, and it would be a shame to only observe it from the indoors looking out. There is something invigorating about the chill on an autumn evening. The perfect autumn ambiance is breaking out a favorite sweater, comfy flannel, or sweatshirt or wrapping your arms tight with a cozy blanket while sitting by a fire. The smell of woodsmoke fills the air while the fire lights the night and warms the perimeter. Add a mug of a steaming hot beverage or glass of wine and listen to the fall breeze whisper, “Change is coming.” October and November still give us sun-soaked days, but they often fade into crisp cool evenings. Outdoor spaces lend an opportunity for transition into the winter months and allow us to cling to alfresco living. Fireplaces, firepits, and good ole bonfires provide outdoor warmth but don’t forget what fun it can be to play outside. Backyard football games, hayrides, and simply jumping in piles of autumn bliss can warm the heart and lift one’s spirits. Many folks have included big screen televisions in their outdoor spaces allowing them to enjoy a favorite movie or football game well into the fall season. Or perhaps you need a garden

Take your dining room to the screened in porch for the perfect way to enjoy outdoor dining without all the weather worries.

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hideaway where you can go to read a favorite book. Embellish your outdoor space with lightings like soft lamp illumination, lanterns on a patio or porch, and fairy lights in your garden. Adding an awning, roof, or screening to open-air areas can shield during inclement weather but still allow for outdoor exposure. Pumpkin spice, maple, cinnamon, caramel, and brown sugar are the tastes and smells of autumn. It must have been what Sarah Addison Allen thought when she wrote, “It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.” Embracing this season adds these flavors to our outdoor living experience. So don’t bunker in for winter just yet. Cuddle up by the fire, play in the leaves, entertain friends and family, and take refuge in your relaxing outdoor autumn living. You may enjoy your outdoor space so much that you won’t want to come inside. Amidst their amazing gardens on the property, Donnie Tincher and Kaia Jade Levi have a welcoming fire pit circle to entertain friends. Sherry and Kirk Larson enjoy a glass of wine and conversation by the firepit – the backdrop is pretty awesome too.

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Lights, Lights, and more lights create ambience for your outdoor living room. A portable fire pit on a patio makes for a warm mobile outdoor feature.

The front porch swing is a timeless outdoor pleasure, and this one looks oh so cozy.

October 2022

Firepit by pool

seasons / fall travel 15

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The Thailand Giant Colocasia (Elephant Ears) are most impressive.

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“Gardening Addicted to attracts huge following

”

By Sherry Larson

In his September 2, 2022, “Addicted to Gardening” Facebook post, Donnie Tincher writes, “I’m addicted, you’re addicted, we’re all addicted...Addicted To Gardening! We continue to gather here from around the globe to celebrate our mutual love for growing and gardening. We have grown from a few hundred members to 1.129 million in the last 18 months. We have weathered frost, snow, floods, heat, drought, storms, insects, voracious critters, weeds, and the loss of loved ones, and through it all, we have continued to support and learn from each other. We have laughed together, shed tears together, shared our lives and the beauty of our homes and our gardens together, inspired each other, and proved that kindness and respect are still alive and well in the world!”

Donnie Tincher and his partner, Kaia Jade Levi. Tincher has lived and gardened in both Brown and Adams County. He and Levi have called their property in Peebles home for over 20 years. One of the many stone structure creations by Donnie Tincher that adorns the property.

Tincher has been gardening most of his life. And the gardens he has planted, cultivated, loved, and adorned for the past 20 years with his partner Kaiajade Levi are in Peebles, Ohio. Tincher is a builder by trade and met Levi in 2000 when he came to work on the home where they now reside. The grounds are enchanting with nature’s art. Tincher is the curator, yet the surroundings are unforced. He has participated with the flora, and one can sense mutual trust. From burbling waterfalls to unsuspected garden ornaments, serendipitous finds flourish here. Everywhere one looks on the grounds, there are amazing plots of color, shades of green, towering sculptures, and stone formations. The Thailand Giant Colocasia (Elephant Ears) and the nearly one thousand Hostas that adorn the property are most impressive. In 2014 Tincher started the Facebook Group “Addicted to Gardening.” As of March last year, the membership was around 800 members. Today it boasts 1.139 million members and counting. Tincher shared, “I started the group to have a place to share pictures of the gardens here.” For the first several years, he could only invite

seasons / fall travel 19

Foliage, stone, and water make lovely elements in texture and color.

people on his friends’ list and their friends. In March of last year, something changed with Facebook, and the group shared as a garden group. Tincher said, “It’s turned into a really cool thing.” He continued, “Many older people that can’t garden anymore but loved it all their life – they love it because they’re getting to share their knowledge with people. The people who want to learn love it because they get all this good advice.” Tincher is surprised at how quickly the Facebook group has grown since last year. He is pleased with how “good” the group is since Facebook is often known for people getting nasty with one another. He stated, “Everyone adopted the group as their own, and everyone tries to protect it.” The group has been an excellent resource platform for sharing photos, asking questions, and receiving answers and feedback about gardening. Tincher said, “There are some fantastic gardens on there!” There are many local members on the Facebook group, but the reach is worldwide. Tincher wants to encourage folks to join and emphasizes that he has zero tolerance for anyone who does not treat others with respect on the platform. 20

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Tincher said, “This has turned out to be much more than a garden group. It’s about showing people that we are all the same no matter where we are from, and we can all get along if we choose to do so.” Tincher said, “I think it’s going to continue to grow. I’m going to tell Facebook with some backing from them; I think I can show them the biggest group on Facebook within a couple of years.” Tincher notes his goal to be the largest group on Facebook is much more than wanting to have the most members. He wants to bring folks with a common interest together. It will be exciting to watch the continuing progress of the group coupled with the growth of all the glorious foliage from around the world. If horticulture is your passion, join the group, spread the word, and in the words of Donnie Tincher, “Garden on.”

[ ] Sherry Larson is a reporter for The People’s Defender in Adams County. She and her husband, Kirk, live in West Union, Ohio where they own and operate The Landing at Brush Creek.

October 2022

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Sherry Mitchell... memories in the kitchen

Cupcake Baking with My Grands! by Sherry Mitchell This article features reprints from past Seasons October issues from Sherry... she loved sharing her kitchen with others! One of the grandest rituals we girls did this summer was baking cupcakes. I would pick up the granddaughters, Avah 10, and Savannah 4 for a baking day at my farmhouse. In the car, I would show them the cupcake picture we were going to make and recite the simple grocery list. Avah would write it down – or enter it on her tablet. We would then stop at the grocery store to buy our ingredients on the way home. As our “cupcake baking summer” progressed, they did all the shopping. I tagged along behind the small shopping cart. Avah would share the list with her younger sister and allow her to find the items, too. At the checkout, they insisted we use the self-checkout. Each granddaughter was accustomed to using self-checkout with their mom. Me, not so much. They were delighted to show Mamaw how to use it properly. I was learning, too. At my kitchen’s newly assembled baking station, with my new pistachio green KitchenAid mixer, each girl was to share the tasks of measuring, pouring or stirring for the mixer to blend. Reading is important. Measuring. Cracking eggs. Dumping oil. Setting the oven. Counting the liners. All these things are examples of learning. And they love learning. For the older sister, who has been baking in the kitchen with Mamaw much longer, there was a lesson in patience. “Avah, you must remember when you were little like her one time, too. Little hands and minds are learning. Be patient.” (A lesson for us older grandmas, too.) It’s part of their development. So, an eggshell in the cake batter can be fished out. Spilled oil can be wiped up. No worries. Soon they’ll be a pro at it. Patience is a virtue! While the cupcakes cooled, we mixed up our orange flavored 22

seasons / fall travel

My grand girls, Avah and Savannah, are ready to get started. Plain and simple chocolate cupcake with orange icing is delicious, too.

icing that would represent the campfire. Pretzels for firewood and marshmallows for roasting. “What colors make orange?” “Yellow and red!” Start with yellow then add a little red. When it came time to decorate, we again followed the inspiration Pinterest picture from my phone, shared before shopping. They studied it, then went to work trying to match it or doing their own thing. This is the time to allow “creative energies” to flow. Remember, there’s a creative gene in each one of us and it’s time to unleash it. Of course, all in all, the best time is eating our creation. Nothing tastes better than something you bake with your own hands. The summer isn’t over yet. Why not start your own tradition of Cupcake Baking with your grands. October 2022

Campfire Cupcakes Ingredients • Dark Chocolate Cake Mix • 2 Cans Vanilla Icing • Pretzel Sticks • Mini Marshmallows • Cupcake Liners • Yellow and Red Food Coloring • Orange Flavoring (optional but delicious) (We used 1 tsp. zest of an orange) Instructions Follow directions on cake mix box. Use an icing bag to make the fire tall. The pretzels represent firewood. The marshmallows on toothpicks for roasting.

Easy-Peasy Carmel Apple Fudge You’ve got to try this one. It is so easy. Gourmet fudge without the thermometer, only a microwave, and a bowl. Thank you, Ree Drummond, for the tip on using a can of Dulce De Leche to make this so easy. Ingredients • 1 c. chopped Dried Apples • 14 oz. weight Dulce De Leche • 21 oz. weight White Chocolate Chips • 3 Tbsp. Unsalted Butter • 1¼ tsp. Sea Salt Instructions Chop the dried apples into small ¼ inch pieces and set them aside. Place the dulce de leche, white chocolate chips, butter, and salt in a large microwave-safe bowl. Microwave in 1-minute increments, stirring vigorously in between until the mixture is totally smooth. This will take 3–6 minutes. Once the liquid fudge is smooth, stir in the chopped dried apples. Place a piece of parchment paper in an 8 x 8-inch baking dish up the sides, too. Pour the fudge into the dish and spread evenly with a spatula. Place the fudge in the refrigerator to cool and set for at least 2 hours. Be sure and use the parchment paper. Once the fudge is firm enough to cut, lift it out of the baking dish by the edges of the paper and cut into squares. Store in an airtight container until ready to serve.

[ ] Sherry Mitchell shares her farmhouse memories and recipes from her farmhouse on Cherry Ridge Farms sprinkled with peace, love and joy. She blogs at sherryphillipsmitchell.com. Her book, My Farmhouse Journal: Memories and Recipes, is available on Amazon.

October 2022

Melt in your mouth Carmel Apple Gourmet Fudge with all the flavors of fall!

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Soon it will be pumpkin pickin’ time. Find your pumpkin farm and your jack-o-lantern! Whether you carve, paint, or use store bought decals and it’s fun to create and festive to see these fun pumpkins on your porch or as a table center piece!

Grandma’s Famous Pumpkin Pie There’s pumpkin pie, and then there’s pumpkin pie just like Grandma Fender made. And my mother. And me. And my daughter. And her daughter. It’s a 5 generation recipe. Everyone was always excited to see – and asked her to bring – her pumpkin pie. Ingredients • ¾ cup granulated sugar • ½ teaspoon salt • 1 teaspoon ground cinnamon • ½ teaspoon ground ginger • ½ teaspoon ground cloves • 2 large eggs • 1 can (15 ounces) Pumpkin Puree • 1 can (12 ounces) evaporated milk • 1 unbaked 9-inch deep dish pie shell Instructions Mix sugar, salt, spices, in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees. Bake additional 40-50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. If desired, serve with a dollop of whip topping.

Have your own pumpkins to puree? Bake, boil or instant pot your cut up pumpkin chunks or leave them whole like I do. Once soft, separate the rind from the flesh scrape out the seeds. Note, a small pie pumpkin – about a 6” pumpkin – will reduce to about 2 cups, just enough for a pie. Hence the name “pie pumpkin.” I like those little pumpkins with a dark orange rind. However, I might add, you’ll want to puree the cooled cooked pumpkin well in a food processor; otherwise the pie texture will be grainy.

Pumpkin Spice Cupcakes It’s an easy recipe for the kids to shop for their ingredients from the list you make for them, and equally easy to make. The fun is in the decorating. Kids like to be creative. It’s how they learn. Truthfully, adults like to be creative too. I know. I enjoy working with their young, creative minds as much as they love creating. Being with young minds makes one young again. In the kitchen with the grands is truly a great way to connect! Ingredients • 1 (15 ounce) can pumpkin puree • 3 large eggs • 1/3 cup oil (no water; the pumpkin puree is the substitute) • 1 box Spiced Cake Mix • Halloween Cup Cake Liners Instructions Follow the above directions. Remember to not add water. Follow the cake mix directions for baking. Decorating Once the cupcakes are cool, it’s time to start decorating. This is where the fun begins. A can of store-bought icing will do, I do not like to use the whipped style. Tint the icing to coordinate with your cupcake liners. Or you can use store bought decorations, we chose a Halloween theme. Kids love to add the food coloring (blue + red = purple) to see the magic happen. Be as creative as you want to be. Don’t worry if they like to put every little decoration on one cupcake or want to add more food coloring when you think the color is just right. Remember their masterpiece is that one cupcake “their” creation. Let them run with it. Too many rules ruin the fun! It’s fun to see what they come up with. Happy Baking! Sherry

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Remembering Sherry Mitchell By Rita Heikenfeld

I firmly believe that the Lord guides our paths if we just ask Him. The one prayer I pray every day without fail is that He leads me to where I need to be. Now some days that place is very special, like the first time I met Sherry Mitchell at a Mt. Orab restaurant. We met there, along with Pam Stricker, to discuss how to enhance our mission of reaching out to folks through our cooking columns and presentations. As many of you know, Sherry was not only well known but a very talented lady. From her humble beginnings growing up on a farm to her stellar accomplishments, including authoring an inspiring and practical cookbook 26

seasons / fall travel

“Take joy!"

to Country Woman of the Year, Sherry never wavered from her philosophy: “Take joy!” Her newspaper columns drew readers in – you felt like she was sitting right across from you maybe in your kitchen or living room. Sherry wove her life’s journey in with her recipes. A lovely “quilt” of knowledge. I enjoyed our brief times together both as colleagues in writing and teaching, and personally as friends. Remembering one incident makes me smile and it happened during my cable TV show when Sherry was a guest. She was demonstrating fancy ways to dress up cupcakes. After the show, Sherry took our videographer’s October 2022

wife to a corner of the kitchen and gave her a couple of cupcakes and the piping bag with icing in it. “Now you’re going to decorate cupcakes” Sherry said. Within a few minutes, the cupcakes were decorated, and Sherry found a new friend. The recipes Sherry made on the show were so yummy that I wanted to honor her by sharing them with you. I hope you “take joy” when you make them. I can tell you I did! Along with Sherry’s recipes, I made a comforting, spicy pumpkin corn chowder. Sherry loved it, so that recipe is included here, too. And Babz Goldman’s recipes are as visually appealing as they are good to eat and, when it comes to the fire cider, good for you, too. We are fortunate to have Babz not only share recipes, but her sparkling personality, too. She honors Sherry with a favorite chicken salad that Sherry enjoyed. I’m looking forward to making Babz’s baked apples, as well. As Babz so lovingly points out, food can take us in many directions. I can vouch for that as I feel grateful for knowing Sherry and for continuing sharing recipes and memories with Babz. Sherry’s spirit and inspiration lives on!

[ ] Rita Heikenfeld is an herbalist, educator, media personality, food journalist and author. Her website abouteating.com reaches people who share their tips, thoughts, recipes and memories. She lives on a little patch of heaven in Clermont County with her family.



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The Mitchell Family’s Corn Pudding Ingredients • 1 Box Jiffy Corn Muffin Mix • 1 Cup Sour Cream • 2 eggs • 1 Can (15 ounces) drained corn • 1 Can (14 ounces) cream style corn • ½ cup chopped onions (optional) • 1 cup cheddar cheese added in, or atop the pudding 10 minutes before complete to melt and brown. • 1 stick butter Instructions Whip the eggs first. Then add all other ingredients and mix well. Pour into an 8x8″ greased pan. Bake at 350 degrees 45-55 minutes or until toothpick inserted in the center comes out clean. If desired, add cheese on top last ten minutes and bake until golden and bubbly. Optional adds: Add meats such as bacon bits, cooked sausage, crab meat. Or for heat, chili peppers or Jalapeños.

Pumpkin & Chipotle Corn Chowder The smokiness and heat of the chipotles is perfect for such a soup and is nicely balanced by its creaminess. Adapted from Dave Lieberman’s awesome class he taught with me at Macy’s. Ingredients • 3 tablespoons healthy butter substitute or vegetable oil • 4 cups fresh cubed pumpkin (from a 3-4# pumpkin) • 1 large onion, diced • 3 tablespoons all-purpose flour • 1 quart reduced-sodium, fat free chicken broth • ½ pound frozen corn kernels • 2 chipotle peppers in adobo, roughly chopped • ½ cup fat free half & half • 5 thyme sprigs or ½ teaspoon dried thyme • Salt and freshly ground black pepper • 1 small bunch cilantro, stems removed, and leaves roughly chopped Instructions Heat the butter or oil in a large pot over medium heat. Add the pumpkin and onion and cook 5 minutes. Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, half & half and the thyme and bring to a simmer. Reduce the heat to low and simmer about 20 minutes, or until the pumpkin is fork-tender but not falling apart. Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish. Ladle the soup into serving bowls and garnish with the remaining cilantro leaves. Serves 8-10. 28

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Freezing Herbs for Winter Use This is a fun way to have herbs for soups, stews, dressings, etc., for the winter. You can freeze them in tablespoonful amounts like this recipe, or if you use herbs in quantity, use freezer safe containers and choose the size you like. The main thing is the 2-layer freezer method described below. Ingredients and Instructions Chop herbs, place in ice cube trays and pour just enough water or oil over to cover. Freeze hard, then pour another layer of water or oil over. This way, the herbs stay frozen in the middle and don’t float to the top, causing freezer burn. Substituting frozen chopped herbs for fresh: Use about the same amount of frozen as fresh minced. Tip: Herbs turn dark when frozen but will still have flavor and some nutrients. October 2022

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e k e a f e f o r C B John McManus John McManus, Director of the Clermont Soil & Water Conservation District – Resides in the village of Batavia What’s your favorite season and why? Late spring/early summer. Temperatures are warming and everything is coming back to life. Last book read? "The Last 100 Days: FDR at War and at Peace" by David Woolner. Favorite vacation? In the late 1990s, I took a trip to Ireland with my wife to visit relatives. We saw all parts of the country and learned a lot about my family history.

Amber Dryden-Grooms

Amber Dryden-Grooms, CSR, Sales, Circulation of The Peoples Defender – Resides in West Union, OH What’s your favorite season and why? Fall, I love the crisp morning air, the changing color of the leaves, pumpkin spice & everything nice. Last book read? The Bible. Favorite vacation? Virginia Beach with my husband and daughter is always the best. Song that keeps playing in your head? Didn’t I Walk on the Water / So You Would Know.

Song that keeps playing in your head? Varies, but usually something on my daughter’s playlist. Probably something by Michael Franti.

One of your favorite meals? My mom›s cabbage, potato & smoked sausage meal, yummy!

One of your favorite meals? My wife’s white bean chili.

What do you love most about your community? I live in a wonderful community where we can rely on each other in times of need. I'll never forget the prayers, support and donations given on behalf of my brother›s battle with COVID last year.

What do you love most about your community? I enjoy living in a small village where you always have a good chance of running into a friend or acquaintance. Someone who has been an inspiration to you and why? My mother. She has had more than her share of challenges through life, and has never lost her positive outlook. She’s a rock on whom I continue to lean. Favorite quote or saying? I can’t really say. I’ve never had one.

Someone who has been an inspiration to you and why? My husband Jason. He works so hard and never complains and has the patience of Job. Lol Favorite quote or saying? "I would rather live my life as if there is a God and die to find out there isn›t, than live as if there isn›t and to die to find out that there is." - Albert Camus

"Friends bring happiness into your life. Best friends bring coffee." ~ Anonymous 30

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October 2022

Let’s take a break and get acquainted with some folks you may or may not know!

James Schroeder James “Jim” Schroeder, Mayor of Village of Sardinia – Resides in Sardinia, OH

One of your favorite meals? Steaks grown locally and anything from Chef Vola’s in Atlantic City

What’s your favorite season and why? Fall – I have always enjoyed the cool mornings and evenings while the mid-day was still warm enough to be at the beach or on the water growing up. Now its for fair and football!

What do you love most about your community? People generally support each other and are friendly. Any place has its exceptions but I find people are more involved in community, church and family than other places I have lived.

Last book read? This is Rugby by Adam Hughes

Someone who has been an inspiration to you and why? I have a friend Frank Bove who passed recently. Frank had some hardships from an early age and didn’t let that hold him back. He had a lot of friends and was a guy I always enjoyed seeing come down the sidewalk.

Favorite vacation? Outer Banks and Ocean City New Jersey Song that keeps playing in your head? Where I find God by Larry Fleet

Favorite quote or saying? "Seek first the kingdom of God and his righteousness." - Matthew 6:33

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Hope for the hungry By Julie O’Meara

“Hunger” is an evocative word. Everyone understands what it feels like to be hungry. Our stomachs start rumbling. We get irritable. It becomes hard to think straight. To make those symptoms go away, we eat something. Our stomachs are full, and we are content. But imagine if you did not have anything to eat. According to the USDA that is what 38 million people, including more than 12 million children, experience each day. Hunger knows no boundaries. It touches every community in the US including our own. Tucked away amongst farmland in Brown County, Ohio, is an old lumber yard that has been retrofitted for the Hope Emergency Program. Each Wednesday volunteers and staff join together to combat hunger for the 32

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residents of Adams, Brown, Clinton, and Highland Counties. Every day, there are more neighbors in our community facing impossible choices and difficult circumstances. Due to current economic conditions and the highest inflation in four decades, food has become one of the most impacted items. The cost of food and other essentials, such as gas and rent, fall hardest on lower-income households who have little wiggle room. Each month, families are forced to make a choice: buy groceries or medicine; choose electricity or food. It is that agonizing tradeoff that people face and that Hope Emergency Program helps to alleviate. The Hope Emergency Program was born in the basement of Ursuline Chapel in St. Martin, Ohio. Sr.

Dorothy Thompson and her sister, Sr. Miriam Thompson, began collecting food and clothing for the poor of the neighborhood. When Hope Emergency first opened its doors, there were less than 50 families per week that needed help. Today, the weekly number has risen to over 200 families. In addition, they help more than 400 families with a Thanksgiving meal and provide Christmas gifts to 800 local children. They work with the knowledge that the poor and those who help them have a special place in God’s heart. The staff and volunteers of Hope Emergency are innovative in everything they do, and the food pantry is no exception... from the garden outside that fuels the farm-to-table program, to classes on topics like nutritious cooking, canning and utilizing fresh herbs. They have volunteer registered October 2022

Volunteers packaging good to distribute

Entrance to Hope Emergency Program Sister Miriam started Hope Emergency Program with her sister Dorothy.

nurses on site for screening medical conditions, providing nutrition and health education, along with other health-related support. Once COVID hit, instead of closing like many pantries were forced to do, they quickly pivoted and converted their once choice pantry into a drive-through. There is nothing quite like watching people come together for the common good, but the food distribution went beyond the expected. I watched as cars pull up, many with multiple families carpooling to save money on gas and it felt like a family reunion with warm welcomes and laughter. Pre-packed bags of food, full of shelf-stable items like pasta, canned fruit, and peanut butter as well as an abundance of fresh produce and meats, were loaded by volunteers into the trunk of the car. If the volunteers saw a stranger, you would not have known it. There was no shame, no stigma, nothing but love for the community they serve. As I stood in awe of what was taking place, an overwhelming sense of peace came over me and I realized God is present in

these lands. His footprints were evident in every corner. My time there ended too soon, but I took solace in knowing that I would be back and that I would someday be a part of that magical experience that I witnessed, but next time as a participant, not an observer. The Hope Emergency Program embodies the best of our community by providing help and drawing inspiration from their history, as well as, their values, beliefs and founding principles. They operate on a shoe-string budget gifted from private donors and the biblical philosophy of “loaves and fishes.”

Sister Dorothy started Hope Emergency Program from her basement. Sister Lucia with a volunteer

They do this on a shoestring budget gifted from private donors and the biblical philosophy of loaves and fishes found in Mark 6:37-44. For more information about their program or to learn how you can help, call 937-364-1055 or visit their website at www.hopeemergency.org.

[ ] Julie works with local nonprofits telling meaningful and informative stories that provoke audiences to feel, empathize and act. She hopes to change the world... one story at a time.



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Babz Bites

A little over a year ago, I had the pleasure of joining the crew of Seasons Magazine. Shortly after my husband, Alex, and I were invited to be a part of the 2021 Seasons Cook show. We were ecstatic.

It was our first Seasons event and Alex and I hadn’t yet met the other writers and curators, much less experienced the beauty of them all being together. Their energy was contagious. They fed off each other’s enthusiasm. It was easy to be inspired after feeling the warmth and friendship of these incredible women. Food is a passionate field. It gathers together energetic people who love what they do, what they work with and who they work with. The magic makers of Seasons exceeded my expectations on so many levels. In my excitement to be a part of the unique event, Alex and I drove about forty-five minutes from home only to realize we had left a multitude of cooking items at home. This we did not realize until it was almost time for us to get on stage. All I can say is thank goodness for Sherry Mitchell. She certainly saved the day. 36

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Sherry never met a stranger. I think that may be why I felt so close to her right off the bat. She didn’t make me feel inadequate or anxious when I needed help. Instead, Sherry asked what she could do to help. She loaned the two of us several key cooking pieces and honestly made it possible to actually do our part of the demo, not just talk about it. She even gave me a hug after our demonstration when we all said goodbye. In the months that followed Sherry surprised us at the food truck twice. One of those visits was a few short weeks before her sudden death. I consider myself so lucky to have spent that brief afternoon lunch with her. She and fellow Seasons gals, Pam Stricker and Karen Brown, cruised down the scenic byway for a spontaneous lunch. We all joked that it was funny how when you don’t plan things they work out better than when you plan. While there, Sherry ordered the chicken salad. She’d ordered the same thing before so I felt confident she liked it and really loaded her sandwich up. October 2022

Sherry always put a spin on tradition. She was an incredible writer and soul to have the opportunity to be inspired by. I am thankful to have been lucky enough to spend time with her. She will be missed, as she lit up every room with her smile and warmth. Today I have included my autumn chicken salad recipe. Good luck and enjoy!

Baked Candied Apples Ingredients • 4 apples, washed & dried • ½ cup sugar • 2 Tbsp unsalted butter • 1 vanilla bean or 1 tsp vanilla extract Instructions Preheat Oven to 400 degrees. If you have an apple corer it will come in handy, but it isn’t necessary if you don’t have one. Cut ¼ of an inch off the top and bottom of each apple. Core the apples with the corer or using a small paring knife. Apples may be peeled or the peel may be left on. It›s the taster›s choice. Just be sure and leave the apples whole. Try to not break the apple. Using a small sauté pan, on medium heat, sprinkle sugar bit by bit into the hot pan. Don’t attempt more than one tablespoon at a time. This will allow it to melt properly as you stir it. Use a wooden spoon that won’t scrape your pan or get hot from the warm sugar. Continue to stir until the sugar cooks into a medium to dark shade of caramel. This shouldn’t take any more than ten minutes, perhaps a little bit less.

Autumn Chicken Salad Ingredients • 3 cups chicken, either boiled and chopped or pulled rotisserie • 1 apple, chopped • 3 celery ribs, finely chopped • ¼ cup red onion, diced • ½ cup grapes • 1/3 cup mayonnaise • 1/3 cup yogurt, plain flavored • 1 Tbsp honey • 1 Tbsp whole grain mustard • 1 Tbsp apple cider vinegar • Salt and pepper to taste Instructions Place the chicken, apple, onion, and grapes in a large bowl. Combine the mayonnaise, yogurt, mustard, red, vinegar, honey, salt and pepper into a bowl. Stir until smooth. Pour the dressing over the salad ingredients in the bowl and stir until everything is coated. Serve immediately or refrigerate until ready to eat.

Add butter to the sauté pan. Continue to stir together until the mixture has completely emulsified and the two ingredients have become one. Add vanilla extract or using a paring knife split vanilla bean down one side. Scrape the vanilla seeds from the pod into the caramel. Transfer caramel to an 8x8 baking pan or Dutch oven. Tightly pack the apples directly on top of the caramel mix. Cover the pan/pot with foil or a lid. Place in the oven and bake for one hour and 20 minutes. A less time will work, but it will not candy on the apples as thick as a traditional candied apple. Remove from the oven and turn each apple over. Cover with foil or a lid and bake until a skewer will easily pierce the apples, around 20 more minutes. Remove from the oven and let sit for 30 minutes. Baste the apples with a little of the remaining caramel from the pan. Transfer to a plate and serve warm. May also be made ahead and warmed up slightly at a later time.

[ ] A product of the Ohio River Valley, Babz Goldman Nartowicz, is proud to call Maysville, Kentucky home. No stranger to eating good food, Chef Babz has cooked, studied, and written all over the world but something about the Ohio River and Appalachian foothills always pulls her back to Mason County. Her husband Alex, a native of Lexington Kentucky by way of Atlanta Georgia, Alex couldn’t help falling in love with the river valley and Babz. Visit them both at Babz Bistro on Facebook, or the food truck in the back garden at 118 E. Third St, Maysville, KY, Monday - Friday, 11am to 7pm.

October 2022

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Babz Bites Baked Candied Apples It’s beginning to finally feel a lot like fall. The crunch of piled leaves shouts hello to me on chilly morning walks. The evening light has started to hit a little bit earlier than I would prefer. But one thing is certain, the harvest of warm autumn foods are more than welcome on my dinner table.

Today I have included my favorite baked candy apple recipe. Some things just taste like the season and this is a bite you won’t want to miss.

As the nights have become a little bit cooler, many of us have begun to bring in our plants from outside and said goodbye to our summer gardens. But for some, there are still a few good apples dropping by to say hello.

Personal Touches for Baked Candied Apples

Last week while prepping food in my food truck I had friends come by and tap on my window. Area farmers Robert and Pam Wood had been picking apples and brought me a cornucopia of different apple species. Some were better for baking, some for slicing, others were perfect for apple butter, or juicing. Each species has its own unique texture, skin, and taste.

Good luck and enjoy!

»» Whipped cream »» Ice cream (I love butter pecan or vanilla, but pumpkin is also fun and festive.) »» Cinnamon »» Nutmeg »» Toasted walnuts »» Toasted pecans »» Raisins »» Cherries »» Bourbon (may be added after or try soaking raisins, cherries, or nuts overnight before adding to apples)

A Kentucky native, Wood, whose farm is located off Clarks Run Road in Mason County, near the Germantown fairgrounds, patiently waited as I put each apple in a labeled group so that I could attempt to use it in its most useful way. After slicing, dicing, baking, and smashing a variety of apples in more ways than a tree can shake, I still had a few left. What was I going to try next? In that late night moment, the taste of baked apples from my grandmother’s kitchen began to creep into my palate faster than I could have imagined. Caramel was one of the first ingredients I ever learned to make. I would sneak in the kitchen when I was alone after school and make white sugar caramel or brown sugar caramel and put it on anything in sight. Or to my mother and grandmother’s dismay, eat it by the spoonful when nobody was looking. Apples are delicious any time of year but it’s hard to beat fresh local apples. Any apple will work, although some will break down a little faster than others. I couldn’t fight the craving any longer. On a recent autumn morning I woke up early and decided to start my day on an extra sweet note. Luckily I made enough for dinner, plus a little extra to share. 38

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The recipe and photos used in today’s article are from the »» Pomegranate seeds kitchen of Chef Babz ([email protected]). The beautiful apples used in today’s recipe are from the wonderful Wood family of Blessed Acres in Maysville, Kentucky. October 2022

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Babz Bites Fire Cider

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By Chef Babz Goldman Nartowicz

October 2022

It’s fire cider time folks. If you don’t know what the heck that means, you’re no stranger to the table. You are probably more familiar with an oxymel, or a mixture of vinegar and honey. Cultures across the world have different variations of this medicinal mixture. Many of those recipes use herbs and additional supportive ingredients. These home remedies are traditionally made about this time in preparation for seasonal colds, allergies, digestive aids and much much more. My grandmother, like many of your mothers and grandmothers, always had apple cider vinegar in her kitchen. It was a staple. She rarely used white vinegar. Simply wasn’t how she learned to cook or preferred to cook. Even now, when attempting to recreate my grandmother’s recipes I know unless it specifies “white vinegar” on the recipe card it’s safe to assume apple cider is being called for. Growing up in my family always involved two definite treatments; homemade chicken noodle soup and my grandmother reminding us to drink hot water with a spoonful of apple cider vinegar in it. We would try and resist. Many times we just straight up ignored her advice. She was always right though. After we’d coughed our heads off enough we would break down and finally drink the vinegar and water. Almost immediately we would feel relief. It’s gotten to the point now, a few decades later, I don’t even mind drinking the remedy. In fact, nowadays there’s almost something soothing about it. In addition to growing up with a close personal relationship to apple cider vinegar, we also never ate spicy things. My father couldn’t handle spice of any kind. The end result, anyone cooking avoided using pepper or anything spicy. I was reminiscing with my brother recently when I realized I could eat spicy items. David was about 19 or 20 and had gone to college and discovered he could chow down on food with a kick well before I did. One evening ordering a spicy pasta dish, I turned and looked at him in disbelief. “Do you know that’s spicy?” I asked. “Barbara, we can eat spicy things. It’s crazy. Trust me,” David responded. Well, he was right. When I came across the recipe for today’s oxymel, fire cider, I was ecstatic. Not only was it an early way to prepare for the winter, but I could use some of the garden items I have an excess of. Despite having healing properties, there are still a lot of folks out there who look at me like a crazy person when I suggest trying apple cider vinegar. Yet it’s something about October 2022

that unique taste and flavor, that for many folks, it congers up sweet memories. Apple cider vinegar has always been an easy and inexpensive way to whiten teeth, relieve allergies, soothe a sunburn, repel fleas, cure a cold, deodorize, tone skin, treat acne, balance your body’s PH, and even clean your house. This is just the tip of the ice-burg. The medicinal uses for apple cider vinegar are so numerous books have been written purely on the subject. The beauty of fire cider is that it isn’t just about the vinegar or the spice. You can use so many colorful and yummy ingredients to make your cider more visually appealing. For me, that makes it a little easier to swallow. All those ingredients have so many additional healing attributes. Your cider can really pack a healthy punch. Traditionally fire cider consists of five ingredients - fresh ginger, onion, garlic, horseradish and hot peppers - suspended in apple cider vinegar. You can get creative by adding other ingredients such as citrus, fresh herbs, cinnamon, peppercorns and star anise! There are so many possibilities and it can be a little bit different every time. Good luck and enjoy!

Fire Cider Instructions Using a large sealable jar, add horseradish, ginger, garlic, onion, jalapeno, cinnamon sticks, star anise, peppercorns, peppers, orange, lemon, rosemary, and thyme. No combination is wrong. Use your favorite flavors. I also like to add a little bit of turmeric and cayenne. Just wait to add the honey. Gently press ingredients down. Cover with apple cider vinegar until everything is completely submerged. If the ingredients are not submerged they will not produce the reaction you are looking for. Seal the jar (if you’re using a metal lid, place a piece of parchment paper between the jar and lid to prevent a corrosive reaction with vinegar). Allow to sit at least a month (and up to 6 weeks) in a dark cool space. Shake daily. After a month strain out the solids and reserve the liquid. Add honey to taste (traditionally 1 part honey to 4 parts vinegar). Store in the fridge for up to a year and take a shot anytime you feel a cold/flu coming on.

The recipe and photos used in today’s article are from the kitchen of Chef Babz ([email protected]).

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Fall Into Recycling By Dee Edge

The Fall season is nearly upon us. It is time to close the pool, clean up the garden, and get ready for the end of the year. Recycling is a year around mission, but in the fall of the year the opportunity arises to try something new, composting. Composting is saving organic waste-yard waste, leaves, small twigs, wood chips, sawdust, straw, and kitchen scraps-to add back to your flower beds, garden beds, or potted plants in the spring. This type of recycling is easy. Collect your kitchen waste in a small container on your counter. Farmers have been composting for thousands of years. George Washington is considered America’s first composter building a special barn at Mount Vernon called a “stercorary” where he had the animal dung well as the leaves from the farm dumped. These materials were turned over and over. In the spring when the gardens were prepared for the growing season, the humus was added to the soil as a fertilizer. Recycling organic materials reduces the waste taken to landfills, leaving more space for the materials that can only go to landfills, like diapers, some plastics, and Solo-style cups. It can also 42

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lower your trash bill by having less trash to be picked up. Reducing the amount taken to landfills uses less energy from picking up less materials at curbside, to less energy used covering up the trash at the landfill. Using composted materials (humus) also helps to reduce methane emissions that otherwise would get trapped at the landfill and this helps to reduce one’s carbon footprint. To start a compost pile at your home, find a shady spot out of the way. Start with a layer of leaves, sawdust or wood chips. Do not add animal waste, meat or bones to your compost pile because these could draw animals and not break down quickly. Do not add any diseased plants or weeds to your compost because the pile does not get hot enough to kill the pathogens. Dump your kitchen scrap container onto your pile every few days. Add fallen leaves you have raked to your pile each time you empty your food scrap container. Recycling our yard waste is not a new idea, but a smart idea that has been enhancing our gardens for a very long time. For more information about recycling and composting call Adams Brown Recycling at 937-378-3431. October 2022

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Kitchen Ambitions

Sweet and spicy appetizers add pop to cocktail parties Chicken Meatballs

with Chipotle-Honey Sauce Ingredients • 2 pounds ground chicken • 2 eggs, lightly beaten • 1⁄3 cup plain dry bread crumbs • 1⁄3 cup chopped fresh cilantro • 2 tablespoons fresh lime juice • 4 cloves garlic, minced • (1) 4-ounce can chipotle peppers in adobo sauce, divided • 1½ teaspoons salt, divided • ¾ cup honey • 1⁄3 cup chicken broth • 1⁄3 cup tomato paste • 1 tablespoon lime juice • 2 teaspoons Dijon mustard • 2 tablespoons vegetable oil, divided Directions Line two baking sheets with parchment paper. Combine chicken, eggs, bread crumbs, cilantro, lime juice, garlic, 1 tablespoon adobo sauce, and 1 teaspoon salt in medium bowl; mix well. Form mixture into 48 meatballs. Place meatballs in single layers on prepared baking sheets. Cover with plastic wrap; chill 1 hour. Combine remaining ½ teaspoon salt, 2 to 3 chipotle peppers, honey, chicken broth, tomato paste, lime juice, and Dijon mustard in blender or food processor. Process until smooth. Pour sauce into slow cooker. Set aside Heat 1 tablespoon oil in large skillet over medium-high heat. Working in batches, cook meatballs, turning to brown on all sides, transferring batches to slow cooker as they are finished. Add additional tablespoon of oil to skillet as needed for second and subsequent batches.

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When all meatballs have been added to slow cooker, stir gently to coat all meatballs. Cover; cook on high 3 to 4 hours or until meatballs are no longer pink in centers. Makes 12 servings (4 meatballs each).

October 2022

Roasted Pumpkin Soup with Pumpkin Crisps

with a fork. Brush the pumpkin with plenty of the oil and bake for 45 minutes or until tender. Leave until cool enough to handle.

Ingredients • 3 to 3½ pounds pumpkin • 6 tablespoons olive oil • 2 onions, chopped • 3 garlic cloves, chopped • (1) 3-inch piece of fresh ginger root, grated • 1 teaspoon ground coriander • ½ teaspoon ground turmeric • Pinch of cayenne pepper • 4 cups vegetable stock • Salt and ground black pepper • 1 tablespoon sesame seeds • Fresh cilantro leaves, to garnish

Take care when cutting the pumpkin, as there may still be a lot of hot steam inside. When cool enough to handle, scoop out and discard the seeds. Scoop out and chop the flesh.

Pumpkin crisps • Wedge of fresh pumpkin, seeded • ½ cup olive oil Directions Preheat the oven to 400 F. Prick the pumpkin around the top several times

Heat about 4 tablespoons of the remaining oil (you may not have to use all of it) in a large pan and add the onions, garlic and ginger, then cook gently for 4 to 5 minutes. Add the coriander, turmeric, and cayenne, and cook for 2 minutes. Stir in the pumpkin flesh and stock. Bring to a boil, reduce the heat, and simmer for about 20 minutes until tender. Cool the soup slightly, then puree it in a food processor or blender until smooth. Return the soup to the rinsed out pan and season well. Meanwhile, prepare the pumpkin crisps.

Using a swivel-blade potato peeler, pare long thin strips off the wedge of pumpkin. Heat the oil in a small pan and fry the strips in batches for 2 to 3 minutes, until crisp. Drain on paper towels. Reheat the soup and ladle it into bowls. Top with the pumpkin crisps and garnish each portion with sesame seeds and cilantro leaves. Serves 6 to 8.

Serving You For 131 Years • Georgetown - 115 N. Main St., Georgetown, OH 45121 - 937-378-4124 • Owensville - 235 W. Main St., Owensville, OH 45160 - 513-732-2600 • West Union - 213 W. Main St., West Union, OH 45693 - 937-544-5505 • Peebles - 34 Main St., Peebles, OH 45660 - 937-587-2246

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October 2022

seasons / fall travel 45

Community

Resource Guide

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