Birdwatching in Matthews

“To be in the natural environment, it’s inherently relaxing. When you know the sounds, you are much more aware of what’s around.”

— Tony Lombardino

Photo by Cyma Shapiro

When Matthews resident, Tony Lombardino, repeatedly appeared in Laurie Horne’s bird supply-store, Backyard Birds (1819 Matthews Township Parkway), the shop owner began to take notice. Tony didn’t ask many questions but knew much about birds, fowl, and wildlife.

Hawk photo via Unsplash

As time went on, Laurie realized he seemingly had all the answers. She also learned that he was an avid birder who has lead many bird walks for visitors to the Rockefeller University Field Research Center in Millbrook, NY, and as a docent at the Lab of Ornithology at Cornell University. She asked if he would lead her monthly bird walk group, and, so, the second-Saturday-of-the-month bird walks at (first Squirrel Lake and now) Colonel Francis Beatty Park began. That was more than three years ago.

Today, a dedicated group of between five to twelve individuals regularly join Tony, and, of course, Laurie. Not all are bird aficionados; some are photographers. But, all share a love of the wild, nature, and, of course, birds.

"This is very informative,” said Laurie, “and not just the birds you see in the back yard feeders.” Over the years, the group has seen dozens of seasonal birds, waterfowl and even a bald eagle.

On this frigid day, eight people joined Tony to walk the park. Conversation excitedly turned to what birds people had seen recently, and then to the specific birds right near them: Ruby-crowned ringlet (only here in winter), gadwall (duck), song sparrow, chipping sparrow, red-tailed hawk, and brown-headed nuthatch. Each sound and visual spotting produced a flurry of discussion with rapid-fire identification and other ancillary, but related information.

Also present was wildlife biologist and avid birdwatcher, David Crowe, on his first meet-up with the Matthews group. “This is a fun travel hobby,” he said. “You can stay watching birds all year.”

Photo by Cyma Shapiro

With an education in neurobiology, and experience working on a 12-acre wildlife refuge, Tony learned decades ago about the lifestyle of birds in the wild, how they reproduce, and nearly all the bird songs and calls. (Tony’s original work focused on the song of birds and how their brains produce the sounds). Ornithology remains a deep love and passion.

“When I’m hearing them, I know it’s part of the communication system,” said Tony. “[It’s] what allows them to propagate…and continue to be here….Everything we are seeing and tracking helps us appreciate what’s been here longer [than we have].”

Part of Tony and Laurie’s joint mission is to offer an experience which is both fun and informational. “People don’t realize how easy the bird walks are,” Laurie said. “They think you need hiking boots and dress. [In this case, you] walk from the parking lot to the field and stand watching.” The two picked Colonel Francis Beatty Park for “the terrain and the habitat it offers,” she said.

Tony explained, “There is consistency [in returning to] one area, be in nature, in something that’s deeply resonant for human beings. To be in the natural environment, it’s inherently relaxing. When you know the sounds, you are much more aware of what’s around.”

Backyard Birds
Matthews Festival Shopping Center
1819 Matthews Township Pkwy Suite 800 704-841-9453.

Photo by Cyma Shapiro

Don Brown’s Friendly ‘51 Ford

All photos by Cyma Shapiro

Don Brown, 68, of Charlotte, out (on his birthday!) with his woodworking partner, Brad Warlick, 64, of Indian Trail, doing business at Matthews Business Center. On this day, the popular 1961 ballad, “Crazy” by Patsy Kline, was blaring out the window as he proudly displayed his prized 1951 Ford stakebed truck with a flathead V8 engine. Purchased four years ago from some “guys fixing it up in Columbia, South Carolina, and making it road-worthy,” it gets 15 mpg and goes no more than 45 mph.

Originally used to haul hay in Kentucky and North Carolina, Brown’s contribution is the license plates (previously used on taxis, buses, trucks, etc.) from all 50 states, given to him by people and purchased at antique stores and flea markets. Most prized plates are the one from his uncle in Kansas and the other one from the county of Bedford, VA, which, coincidentally, is his father’s namesake. “This is a friendly vehicle,” he said. “It attracts attention from everyone. Everybody wants to say, ‘hi’ and take my photo.”

Around the Table with the Burkes: Super Spouse Dinner Takeover

“Tonight we’ll be roasting hot dogs over a campfire with friends. The side will likely be s’mores and chances are good there will not be a vegetable in sight.”

Photo by Norah Burke

Photo by Norah Burke

This week seemed to fly by, didn’t it? I didn’t get to the Farmer’s Market last Saturday thanks to a migraine, fortunately winter vegetables have a delightfully long shelf life so I still had cauliflower from the week before as well as some meat in our freezer to create our meals this week.

On Saturday I helped throw a last minute birthday party for a good friend (hi Kelly!). My contribution was homemade baked mac n’ cheese and a chocolate cream pie. I know you want those recipes, the mac n’ cheese can be found here (note: I replace the onion with a tablespoon of onion powder for kid friendliness). The chocolate cream pie recipe is here, for this one I have made the crust in the past and it’s phenomenal, but when I’m feeling lazy I pick up an Oreo crumb crust from the grocery store.

My husband Travis racked up some super spouse points this week by taking the lead on dinners. On Sunday he made hamburgers, sweet potato fries, and corn.

Photo by Norah Burke

Monday he grilled pork chops (from the Market), and I roasted cauliflower. I coat the cauliflower in 2 tbsp soy sauce, 2 tbsp olive oil, black pepper, and garlic and then roast it on a sheet pan in a 425 degree oven for 20-30 minutes.

Tuesday and Wednesday I was out of the house, so Travis served up leftovers to the kids. Supposedly they ate them all. I never look a gift break from parenting in the mouth.

Thursday I assuaged my mom and wife guilt with roasted butternut squash, rice pilaf, and soy-ginger-garlic-brown sugar chicken. Lest you think I’m some culinary professional, the chicken was… not great. I didn’t cut my pieces uniformly so some were overcooked to rubber, blech. The rice pilaf isn’t authentic, per se, it’s more of a 1950s midwestern version (my source lived in Ohio for a long time…), but it’s a favorite of the husband and yummy.

Photo by Norah Burke

Oma’s Rice Pilaf

• 1 ¼ cups Parboiled (converted) Rice

• 1 10.5 ounce can Beef Consommé

• 1 10.5 ounce can French Onion Soup

• 6 Tbsp Butter (I always cut this to 4-ish)

Combine the ingredients in an oven safe covered dish. Cook in 350 degree oven for 45 minutes, remove lid and cook uncovered for an additional 15 minutes.

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Tonight we’ll be roasting hot dogs over a campfire with friends. The side will likely be s’mores and chances are good there will not be a vegetable in sight. I’ll be back at the market tomorrow on the hunt for spinach, broccoli, and carrots. And let’s be honest, coffee from Good Cup and some kind of pastry. Bundle up and join me!

Photo by Norah Burke

The People of Matthews: The Edwards

Berlice and Andy Edwards, 50’s, out for their Saturday morning coffee excursion. “We love the small town feel!” said Berlice.

Photo by Cyma Shapiro

Around the Table with the Burkes: A Week Without Takeout

“[One] resolution for the new year is to eat out less, I’m going to call this week a success and enjoy this sense of pride before life happens and we get derailed. ”

Happy New Year, readers! There’s nothing like being home after travel, is there? I took my time at the Farmer’s Market on Saturday, it was slow and smaller than usual thanks to the holidays, but it’s the season for some of my favorite vegetables. Broccoli and Cauliflower! Mustard greens, some beautiful lettuce, and sweet potatoes rounded out my purchases for the week.

On Saturday I made chicken stir fry. To me, stir-frying is one of those magical cooking techniques where you put in things you like and the result is always delicious. Vegetable stir-fry, beef stir-fry, pork stir-fry, fish stir-fry, all good. Chicken stir-fry is one of the dishes my mom made when I was little to stretch a package of chicken to feed six people. I change my recipe pretty much every time I make it, but my starting point is usually the following:

Chicken Stir Fry

• 1-2 pounds boneless chicken breasts (or thighs if you like dark meat), cut into 1-2 inch chunks

• 2 Tbsp Extra Virgin Olive Oil (here’s another place to change up the flavor by using sesame oil, or a blend of the two)

• Marinade:

• ½ Tbsp Garlic Powder, or 4-5 minced cloves (or more, you can never skimp on garlic IMO)

• 1 tsp Ginger

• 1 Tbsp Honey

• ¼ - 1/3 cup Soy Sauce

• 2 Tbsp Corn Starch

Additional Spice Options (I play around to see what we like): Chinese Five Spice, Chili Powder, Cayenne Pepper, Paprika, Cinnamon, Wasabi. A shake here, a pinch there, sometimes nothing extra at all

Vegetables (pick and choose any or all): Baby Corn, Broccoli, Green Beans, Carrots, Snap Peas, Bell Peppers, Water Chestnuts, Onions, Mushrooms (I guess? If you like that kind of thing)

Put the chicken chunks into a bowl, pour in the marinade, and stir to coat. Prepare your vegetable selections, making sure everything is cut into uniform sizes. Vegetables that take longer to cook (corn, water chestnuts, carrots) should be cut smaller than faster cooking vegetables. In a wok (I used a cheap wok from IKEA for 10 years, and recently replaced it with this one since I stir fry a lot it’s worth the investment to me) heat 2 tablespoons of olive oil to shimmering hot. HOT is the key to stir fry (but don’t light your kitchen on fire, keep both eyes on it!). Drop the chicken and marinade into the wok and cook, stirring constantly, until the chicken is browned on the outside. Add your vegetables and continue cooking until the chicken is cooked through and the vegetables are tender, but still brightly colored. Watch your heat, you want it to be hot, but not burn. If you like to have a little sauce, toward the end of cooking pour a few tablespoons of water into the pan, dribbling it along the side of the wok so it heats up before it hits the rest of the ingredients. Serve over the rice variety of your choice (my fave is Basmati, but any variety will do).

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My plan for Sunday was to rest in preparation for a big New Year’s Eve dinner, so my husband threw together some pasta and crusty bread. Quick, simple, and I didn’t have to make it!

“ I love making biscuits from scratch when I have a chance (isn’t it a requirement for Southern residency?).”

Monday I baked a spiral ham with sweet potatoes, spaetzle, and biscuits. I love making biscuits from scratch when I have a chance (isn’t it a requirement for Southern residency?). I start with Betty Crocker’s Baking Powder Biscuit recipe, which I found in my oldest, most beaten up cookbook, but is now online thanks to the magic of the internet. I replace the shortening with butter and the milk with buttermilk.

Tuesday we had leftover ham, much to my children’s delight. My son opted for rolled up deli turkey. Insert eye roll.

I got experimental on Wednesday, making a dish that was both new to us and vegetarian. I made a resolution to start incorporating more meatless meals into our dinner menu, to both save money and reduce our environmental impact. So I made quinoa and black bean tacos from my new vegetarian cookbook “Love Real Food.” I was pleasantly surprised, they were quite good. I’ll tweak the spices next time because the flavor wasn’t as in your face as we like, probably with more garlic (have you noticed yet how much I like garlic? Because I really like garlic. Fortunately, there is lots of garlic to be found at the Market), more chili powder, and possibly the addition of a homemade taco sauce because we were missing some moisture. But overall the tacos were really good, I think we’ll make them a regular addition. I topped mine with lettuce from the Market, cheddar cheese, corn, and some crumbled tortilla chips for crunch. If you’re wondering how they went over with the kids, well… it’s good to keep chicken nuggets in the freezer.

I threw together a quick chicken chili on Thursday with boxed cornbread.

Today we’ll clean out all of the leftovers from this week; there are lots of options. I’m sure my kids will complain about all of them and ask for McDonald’s, but I’m not going to give in because we made it through a week without takeout! Another resolution for the new year is to eat out less, I’m going to call this week a success and enjoy this sense of pride before life happens and we get derailed.

Enjoy your weekend!

Holly Prouty: Holistic Health Through CranioSacral Therapy

Photo by Cyma Shapiro

Approximately 20 years ago, Mineral Springs resident Holly Prouty, a long-time RN and Lactation Consultant (IBCLC), was in the thick of trying to help alleviate her husband’s ongoing and severe brain-related medical problems. Despite trying numerous modalities, they could not find him relief from pain. After four major surgeries and advice to do more invasive treatments, she felt, on his behalf, that they had done enough.

Image credit

A suggestion to try a “cranial-something” practitioner down the hall from her neurologist led both Proutys’ lives in a different direction. A respected nurse, speaker, and consultant, Holly had no intention of changing what had become a successful, wide-reaching career. However, she could not disregard the nearly instant and sustainable long-term relief that craniosacral work had given her husband.

She took on the task of becoming his primary therapist by studying and becoming certified as a craniosacral therapist (CST), which then infused itself into her other specialties.

“I was well grounded, and people knew me in my work,” she said. “…..When I said I was doing this, they were intrigued. Everything I’d done (before this) culminated in this work…a new profession. I just really felt like divine intervention had a plan for me.” She began working on clients and performing this technique on the many babies in her care.

“Why should it surprise us that we can tap into the body’s own inner wisdom to facilitate a positive response through the use of our hands and an innate desire to help? In my mind, this is health as it was meant to be...allowing the body to do what it was born to do best.”

— John E. Upledger

As the intensity of work and her passions continued to merge, it was during a solo drive down the road, that she distinctly heard a voice say, ‘You are going to be a craniosacral therapist.’ She pulled off the road and proceeded to have a singular debate. At that moment, on that day, she said, “ok” – and her life changed forever.

As she began treating people in increasingly larger numbers, her mentor, fresh from a car accident suggested she take over her book of business. Twelve years ago, the work “just came.”

CranioSacral Therapy, developed by Dr. John E. Upledger, is a bodywork approach using a light touch to release tension, relieve pain, and improve whole body health. Upledger, an osteopathic physician and professor of biomechanics at Michigan State University, led a team of various scientists from 1975-83 to create the basis for CST.

Image credit

The session takes place in a quiet setting; the patient remains fully clothed as the therapist touches parts of the body to monitor the rhythm of the fluid that flows around an individual’s nervous system. The therapist then uses delicate, manual techniques to release restrictions in problem areas and relieve tension on the brain and spinal cord.

“I know I shouldn’t be amazed at the results, but I am amazed,” said Holly. “You just trust the process. You trust what you do and you have confidence in it. What you are feeling for is so minute. You are feeling for wave-like movements in the fluid in the body….I work where the body tells me to work. When changes are occurring in their body you get release signs (abrupt halt, a rhythm, or waves, for example). You stay there until their body completes that process.”

Some of the conditions believed to be helped or cured by CST include newborn feeding issues, reflux, ear infections, fibromyalgia, headaches, neck aches, temporomandibular joint pain (TMJ), stress, and pain.

Now, she gets client referrals from Western practitioners (neurologists, dentists, psychologists, specialists, pediatricians, chiropractors, etc.) and even sees the practitioners herself, working trauma through the tissues with a light touch. She has seen nearly miraculous results. “I have had sessions where I knelt down in thanks-giving for having learned a modality that has such an effect in changing people’s lives,” she said.

Photo by Cyma Shapiro

Humble in approach, Holly firmly detracts from any praise given to her workings and eschews being known as a healer, by repeatedly stating that it is the patients who heal themselves.

“You can’t heal if your mind, body, and spirit aren’t together – healing is (done by) all three of those. They are very important and integral to the process,” said Holly.

“I know what the Lord wants me to do,” she added referencing when much-necessary synchronicities occur. She says this is something she will continue passionately doing until it is “made known to me to quit.” In the end, she conveys the wonderment of it all. "It was a journey for me – it was a jump over [to another perspective].”

Holly Prouty RN IBCLC CST, 1312 Matthews Mint Hill Rd, Matthews, website.

The People of Matthews: Resolution Edition

A few familiar faces from around Matthews shared their thoughts and hopes for 2019:

"Less screen time. I do think it's addictive and distracting. More time to focus on who and what is important "

~Dr. Steven Dickens, Starr & Dickens Orthodontics

"I never have specific [resolutions] like weight loss, etc, because they don't seem to work out. I constantly strive to be a better person, though, aiming to be more tolerant and understanding of others.”

~Paulette Wilkes, Market Manager, Matthews Farmer's Market

"This coming new year, I commit myself to making each moment count with the ones I love. I would also love to make at least one positive life changing decision in 2019."

~Mark Frye, manager, Trade Street Jewelers

Around the Table with the Burkes: Feeding the Frenzy

The holiday season is excellent for messing up a routine. Parties, outings, travel, family visits… the joyful events that leave us exhausted and not quite sure what day it is (Friday? Right. Friday).

This week began in Pennsylvania for the Burke clan, where meals were less planned than they were thrown together based on the easiest way to feed a crowd of 12 in a hurry.

Saturday we baked a spiral ham, roasted some squash, and mashed potatoes. Easy, quick, large quantities. Though according to my children, ham is “disgusting.” My husband, ham lover, was heartbroken by their declaration.

Sunday was a day for roasted turkey, cranberry sauce, egg noodles, and corn. My cranberry sauce is made fresh from berries, with fresh orange juice, cinnamon, and sugar. I talked briefly with Thea of Lil Rebel Bakery at the last Farmer’s Market I hit up, and we agreed that the key to baking and cooking with cranberries is to keep adding sugar until it tastes good. Fair warning – this sauce is not a health food.

“The key to baking and cooking with cranberries is to keep adding sugar until it tastes good. ”

Cranberry Sauce

• 1 Pound Cranberries

• 1 Cup Fresh Squeezed Orange Juice

• 1 Cup Water

• 1 Cup White Sugar

• 1 Cup Brown Sugar

• 1 tsp Cinnamon

Rinse the cranberries and then mix the ingredients together in a medium saucepan. Place on the stovetop over medium heat, stirring occasionally until the liquid starts to boil. Keep stirring until the cranberries start to pop open. Turn the heat down to medium-low and let the sauce simmer for 30-45 minutes.

You can also make this in a crockpot, add all the ingredients to the crockpot and cook on high for 3 hours, then remove the lid and cook another 45 minutes.

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Growing up, my family Christmas Eve tradition was joining our close family friends at their home, helping to decorate their tree, and sharing an assortment of weird food (oyster stew and lasagna this year, I admit I missed the pigs in a blanket we made when I was a kid), gifts, and cookies. I have missed out on the tradition for years because of my holiday travel rule, much to the dismay of Kathryn, the matriarch of our friends’ family. She sends me a card every year asking when we’re going to show up, so this year I told my mom to keep our travel plans a secret. I don’t often succeed in surprising people, it was super fun, highly recommend.

On Tuesday, Christmas day, we opened gifts and then traveled back to Matthews. A whirlwind day ended with ham, mashed potatoes, and green beans delivered to our door by a dear friend.

Wednesday was a good day for recovering from travel and ordering takeout.

Thursday my husband took our older kids to Carowinds for Winterfest, and left me and our toddler to patch together dinner on our own: an assortment of chicken nuggets, French fries, and various fruit.

Today I’m going to get back to making my family real food. We’ll have roast beef (sirloin tip roast coated with garlic, onion, salt & pepper, roasted on a rack at 325 for 1.5 hours) for dinner with sweet potatoes from the farmers market and sautéed broccoli. After the last few weeks, I’m really looking forward to a large pile of vegetables for dinner tonight, and getting back to the Market tomorrow!

The People of Downtown Matthews: Resolution Edition

A few familiar faces from Downtown Matthews shared their thoughts and hopes for 2019:

"I don't really ever make New Year's resolutions. If I need to fix it, I do it then and there. I'm grateful and thankful, every day. Every year."

~David Blackley, Owner, Renfrow Hardware

"To continue to serve the community of Matthews through celebration of local history."

~Barbara Taylor, Director, Matthews Heritage Museum

"Mine is basically to spend more time with my kids (who live in Florida)."

~Derry Poulos, Server, Seaboard Brewing

Around the Table with The Burkes: On Comfort

“Comfort Food: The foods we eat to soothe our souls: homemade chicken soup, freshly baked bread with jam, an apple right off the tree, a bowl of hearty stew. ”

Photo by Norah Burke

I have held on to a fairly steadfast rule in my six years as a parent: we don’t travel for winter holidays. The rule came about in part because I was terrified about flying with one, two, and then three small children, and in part, because I wanted to establish our own holiday traditions as a new family. I made a somewhat last minute decision to throw my rule out the window this year, my dear grandmother is in hospice and seeing her seemed like an excellent reason to throw travel worries away and take on the challenge.

Needless to say, the week has been a whirlwind of pasta, fast food, and cold sandwiches – it’s not much of a meal plan. It did get me thinking, however, about comfort food. I’m not talking about the mindless stress eating we sometimes fall into or the occasional overindulgence, but about the foods we eat to soothe our souls: homemade chicken soup, freshly baked bread with jam, an apple right off the tree, a bowl of hearty stew.

Photo by Norah Burke

Most of my farmer’s market purchases last week went into the freezer and pantry, but I bought some fresh bread and incredible jam, and as I worked through the stress over travel and worried about my family I kept returning to a piece of toasted bread with jam (at least until my husband polished off the loaf). It was just what I needed to get through the planning and packing.

As for the travel, we survived our flight, and Newark airport, and the Garden State Parkway. I got to hold my grandma’s hand and talk and laugh with her for a while. Now we’ll bake cookies with my mom, and I’ll show my kids how we celebrate Christmas in my childhood home.

I’ll leave you with the recipe for my favorite cookie of all time, perfect for sharing with friends and family during the holiday season. Comfort and joy to you all, Beacon readers.

Great Pumpkin Cookies

• 2 cups Flour

• 1 cup Oatmeal

• 4 Tbsp Wheat Germ (optional)

• 1 cup Shredded Coconut

• 1 tsp Cinnamon

• Dash Salt

• 1 tsp Baking Soda

• 1 cup Butter

• 1 cup Brown Sugar

• 1 cup White Sugar

• 2 Eggs

• 1 tsp Vanilla

• 1 1/2 - 2 cups Pumpkin (I find a 16 ounce can of pumpkin is perfect)

• 1 cup Chocolate Chips (or Raisins if you're feeling healthy)

• 1 cup Chopped Nuts (if desired)

Preheat oven to 350. Mix dry ingredients and set them aside. In a large bowl mix butter, sugar, eggs and vanilla. Add dry ingredients and pumpkin, mix well. Add chocolate chips and combine. Bake 15-20 minutes (for a small cookie scoop. I use a medium scoop which usually takes 22-25 minutes). They should be just browned on the edges and cakey in the middle.

It's a very forgiving recipe. My mom often cuts the sugar by 3/4 or 1/2; I also substitute wheat flour occasionally.

Photo by Norah Burke

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The Poinsettia: Prissy and Pretty

Well, it’s that time of year again, where we indulge in acts of “sympathetic magic” to celebrate the return of the Light to the world. Many of us use indoor plants to keep green in our lives, and the ubiquitous poinsettia is one of the most popular. A native small tree in Mexico, we grow it for the brilliant reds and greens of its foliage. Did you know that the only true flower is the small yellow clusters (actually called cyathia)? Those large red “petals” are actually a type of leaf called a bract. Regardless of your botanical IQ, we can all enjoy the radiant beauty of these tropical natives.

Yes, they ARE tropical plants. They need warm conditions, high humidity, and bright, indirect light. That can be a challenge in an NC winter, and in a house heated by a forced air furnace. So here are some tips to help you enjoy your plant.

1. Pick a healthy plant. That seems easy enough, but you can’t control a gift plant. A good plant will have moist, not soggy or dry soil, not be in a foil wrap (you can add that later, but I wouldn’t), and a sleeve to protect it would be nice. As you take it home, keep it in the car, not the trunk. Leave the sleeve in place to protect it. And get it inside as soon as you can.

2. Keep it healthy. Find a warm area with plenty of light, and no cold drafts. Poinsettias will tolerate full sun, but you’ll need to water them more often. Speaking of irrigation, take your plants out of the foil wrapper or basket. Water them in the sink, and let them drain completely before you return them to their decorative home. Poinsettias do not like “wet feet”, and keeping them in standing water is a sure path to dropped foliage. Use warm tap water to moisten the soil mix, because even cold water can cause some minor cold damage. If you keep it longer than 30 days, give it a shot of half-strength liquid fertilizer. Let that drain out, too.

3. Don’t worry over it. Poinsettias have a reputation as poisonous plants. That’s no reason to exclude them from your holiday décor. Just keep the plants up out of the reach of small kids and pets, and you should be OK.

4. Enjoy it. A goal of many gardeners is to keep a poinsettia from year to year, and let it “rebloom”. My advice is simple – don’t. That may seem shocking, but after repeated unsuccessful attempts, and some years of professional growing, there are other garden things to do that are a LOT more fun. Add the old plant to the compost pile, recycle the foil or basket, and support a local grower by buying new plants every year.

Let’s not end on a negative note. There’s lots to admire about this plant that adds so much color to our homes at Christmas. You just need to be prepared for its care and feeding. And now, you are.

Remember to enjoy your garden, because THAT’S what makes you a Successful Gardener!!!

For more info:

• Clemson University has some tips online

• NC State has info on the poisonous (or not) potential of poinsettias.
  
  
  

Wreaths around Matthews

Photo by Cyma Shapiro

Photo by Renee Garner

Photo by Renee Garner

Photo by Cyma Shapiro

Photo by Renee Garner

Photo by Renee Garner

Photo by Renee Garner

Photo by Renee Garner

Photo by Renee Garner

Photo by Cyma Shapiro

For several weeks the Town of Matthews has been festooned in holiday magic. Wreaths are a favorite sign of holiday cheer and can be seen everywhere from the Chamber’s Train Depot to wintry-themed windows on Trade Street.

According to Wikipedia, the word wreath originated in Old and Middle English, writha and wrethe respectively, roughly translating to band. Wreaths have a lengthy history of symbolism throughout many cultures. The decorative wreaths we see hanging around the holidays most likely evolved from the crowns (sometimes called diadems or coronets) of ancient rulers. More recently wreaths have come to symbolize renewal and the eternal cycle of seasons.

Take a virtual stroll through photos of some of our local favorites.

The Folk Stars of Matthews: Willow Grove Jam

Photo by Cyma Shapiro

Willow Grove residents are treated to sounds they might not otherwise hear on the radio played by a revolving group of people who find joy and comfort in making music together.

On the second Saturday of each month, from 2- 4 p.m. in the Activities Room at the Willow Grove Retirement Center, can be heard the melodious and soaring sounds of gospel, bluegrass, old-time or Celtic music emanating from violins, cellos, banjos and a variety of other string instruments  typically found in folk music.

Dubbed the Willow Grove Jam, the music is played by individuals from surrounding communities and from members of the Charlotte Folk Society.  The “play-around” or “song circle” involves a tune or song amplified and ad-libbed by the various musicians. In turn, the residents and the public are treated to sounds they might not otherwise hear on the radio played by a revolving group of people who find joy and comfort in making music together.

“I do it mostly for the social aspect,” said current organizer, Alan Davis. “It’s a chance to play in a relaxed atmosphere…with a close personal relationship between the musician and the audience.”  

On this day, Davis was joined by old-timer, guitarist, Charles Hill, 82, of Mint Hill, and guitarist Mark Lees, 69 of Charlotte. “This gives you a chance to keep your music up,” said Hill. “It helps people who can’t get to places like this.” To help him pick the next melody, Hill consults his ever-ready book of nearly 180 tunes complete with song names and music key.

And, while dexterity and excellence in musicianship are not a requirement, the occasional off-note or off-tuned instrument doesn’t matter in this venue. This is a jam for the ages – a chance to reflect on folk music - how it touches the soul and often heals both the listener and the musician all in one moment.

Photo by Cyma Shapiro

Willow Jam was first created by Bill Williams in 2009 – a lifelong folk music aficionado who would play with others, including Alan. Near the end of his life, his family moved him into Willow Grove; hence, the jam was born.

Although many members have passed on during the past ten years, in the end, it remains the shared love of folk music that keeps new members coming.

“For me, it gives me [the opportunity to try] different ideas for some songs or tunes I might want to try out on somebody,” Alan said.

For more information, contact Alan Davis: 704-499-3918 or davisxyz@hotmail.com

Around the Table with the Burkes, December 14, 2018

Photos by Norah Burke

It’s Friday, Beaconites! That means another week of real life Matthews meals. This week the Burke family weathered the storm, the Plague, and general exhaustion. So what did we eat?

THE FARMERS MARKET FRESH INGREDIENTS:

Pork Chops, Pork sausage (saved for a later plan), Green Onions, Mustard Greens, Sweet Potatoes, Garlic, Arugula, Green Peppers

THE PLAN:

Photo by Norah Burke

SATURDAY:

If you were watching closely, you might have noticed I did not use my whole chicken from last week. Never fear, I roasted it on Saturday, paired with sautéed broccoli and spaetzle (any other spaetzle lovers in the house? Tiny German dumplings, we serve ours with butter and black pepper, but they’re delicious with gravy. Publix carries the Maggi brand, my house favorite, though I dream of making it from scratch). My preferred chicken roasting method is to make a paste of olive oil, Italian seasoning, garlic, and onion and rub it over the chicken. Cover with tin foil and cook at 350 for 1.5 hours, then remove the foil and cook for an additional 30 minutes to crisp the skin.

Sunday:

Sunday was cold and wet, and thanks to downed trees we were trapped in our neighborhood. It was a good day for Chicken Chili. I 100% cheated by using a McCormick seasoning packet (refer to the aforementioned plague), however, I have made this incredibly easy recipe in the past. Just right for warming our bellies on a gross weekend. I added some fresh bell peppers from the market to increase the nutritional value and flavor.

Monday:

When I roasted the chicken on Saturday, my intent was to use the leftovers for a big pot of chicken soup… but there were no leftovers (excellent chicken!). Never fear, grocery store rotisserie chicken to the rescue. I used green onions and garlic from the market. As mentioned previously, I’m dealing with some picky eaters, so celery in soup is forbidden. My secret: celery seed. All of the flavor, none of the “eew, it’s slimy.” Here’s my recipe:

Chicken Soup

• 2 tsp Olive Oil

• 1 Small Onion, minced (or a bunch of green onions, which is what I used this time around)

• 4 Carrots, peeled and chopped

• 2-3 cloves garlic, minced (or make it 4? I love garlic.)

• 3-4 cups leftover chicken

• 1 Tbsp Celery seed

• 3 bay leaves

• 2 tsp dried thyme

• ½ tsp salt

• ¼ tsp fresh ground black pepper

• 8 cups chicken broth

• ½ Package egg noodles (6-7 ounces)

Heat the oil in a large dutch oven. Add onions and carrots and cook for a few minutes until onions are clear and carrots have softened. Add garlic and cook a few minutes more. Dump in chicken and dried herbs, stir to combine. Add chicken broth and bring to a boil. Turn down to simmer and let the flavors come together for as long as you have to leave it. 15 minutes before serving return to a boil and add egg noodles. Cook until noodles are soft, then serve hot with crusty bread.

Tuesday:

In the throes of the Plague, I ordered a pizza. Life happens.

Wednesday:

Still barely functional, I realized barbecue is the key to defeating the world’s worst cold, so we took away some sandwiches from Mac’s Speed Shop. Little known miracle cure.

Thursday:

Homemade food again! To celebrate my family’s renewed health, I made sweet potatoes, sautéed mustard greens, and grilled pork chops. A 100% Farmers’ Market supplied meal! And readers. The pork chops! We are not joking when we tell you fresh and local is better, because the taste difference is mind-blowing.

Mashed Sweet Potatoes

• 2-3 Large Sweet Potatoes

• 2-3 Tbsp Butter

• ¼ cup whole milk

• 2-3 Tbsp maple syrup (the best kind is the real maple syrup from the trees in your childhood backyard, just me? #yesthatwasahumblebrag #sorry)

Peel potatoes, chop into 2-inch chunks

Boil until potatoes are soft

Add the butter, whole milk, and maple syrup and mash

I served my sautéed mustard greens on top of the sweet potatoes. The mix of sweet and spicy was delightful.

Friday:

More wet weather calls for something hearty. Looks like a job for beef stew and biscuits! Full disclosure: I love to cook. I would spend all day in the kitchen if I were free to do whatever I wanted. However, with my schedule, it’s virtually impossible on a weekday. So while I have experimented with many a beef stew recipe, most of them delicious, on a weeknight I return to a tried and true seasoning mix or packet that gives my family the benefit of homemade food, without the cost of my limited time. I’ll use a grocery store packet, or if we’re in a regular stew mood (September through March) I’ll keep a container of Rachel Cooks’ Beef Stew Seasoning ready made.

That’s the week! I’ll be back at the winter market tomorrow, hoping for more root vegetables (yeah, root vegetables!) and hopefully more pork chops (all the pork chops!).

Landscape Consultations: A Handy Gift for the Gardener You Love

Photo by Charles Lybrand

If you’ve read my blog or taken one of my classes at Renfrow Farm, you know I usually mention landscape or garden consultations. I’ve been doing that for quite a few years, but it might possibly be new to you. In simple terms, a landscape consultation offers you an opportunity to get on-site advice about your lawn, trees & shrubs, your vegetable garden, even your home composter, and your rain barrels. And yes, we should all be composting lawn waste & kitchen scraps. I know there are a lot of good websites that offer excellent information about specific shrubs, trees, and flowers. If you’re more traditional in your approach to research, there are hundreds of books and magazines out there about landscape gardening. They give you lots of good information, too. But your home is a specific micro-climate, not a zone on a USDA map on the Internet. All these things are tools, not decision makers. They can’t be. As good as all of these tools are, and as talented and experienced as the authors are, they’ve never been to your home. They can’t. But I can. Here’s why I can help you.

Over the years, I’ve installed hundreds of gardens and visited hundreds more. I’ve had my hands in all kinds of soil from the sandy land of Carolina Beach to the rocky soils of the Blue Ridge Mountains. I’ve maintained commercial campuses and tiny backyards. All of these landscapes have one thing in common. I wanted to help folks enjoy the time they spend in the garden, whether it’s the busy person that just gets to spend a few minutes on the deck, or the person lucky enough to spend hours in the garden every day. I’m not arrogant enough to tell you that I succeeded every time, because I didn’t. But failure is a chance to learn more and more. Plus, I was fortunate enough to help folks enjoy their gardens most of the time.

Photo by Jeff Rieves

What do I mean when I say “enjoy your garden”? Just that – you really like to spend time on your garden. It can be for any reason. Simply that it looks good to you. It may be tailored to a hobby like a vegetable and fruit garden or herb garden. You may want a place to relax and unwind after a stressful day at work and a long commute. The dreams, and that’s what they are, can be as numerous and varied as the people who dream them. The landscapes around our homes are too often left to others to look after, so they reflect what others dream. Too often we don’t even really live in the place where our home IS. It doesn’t reflect who we are, so we just pass through it as we leave our home and head off to other places where we seem to want to be. We just don’t enjoy our garden or deck or lawn. Or we see it as more work in our busy lives. So we don’t enjoy it. But we should. And we can! And I can help you do that.

Photo by Jeff Rieves

Because of my 30+ years as a horticulturist, farmer, and NC Cooperative Extension agent, I have a lot of experience evaluating home and business landscapes. When I can stand in a yard and feel the Sun on my back, I know the questions to ask to determine if this is a really sunny spot or just a little morning sun. When I take a shovel full of soil and crumble it in my hands, I have pretty good idea of what needs to be added to that soil to grow a beautiful lawn or establish an oak tree for shade. That beautiful old plant that was a part of the Landscape when you bought the house? I can help you identify it. And that weird looking plant that’s so out of place by the foundation? It’s a weed that never got pulled and will take over if you don’t remove it.

I can stand at the street with you and see the view that you’ll see every day as you pull in the drive. We can sit in the living room or at the kitchen table, look out the French doors and visualize the garden you want to look at while you sip your morning coffee or enjoy that glass of wine after supper. That deck or patio you always wanted can be planned while we sit in that spot we picked out. We can lay out the vegetable/flower/herb garden using “The Living Garden” template that I created to help folks feed their bodies as well as their souls naturally.

As I say in my website, “In a one-hour consultation, I can solve problems, identify plants, generate new ideas, and give you more information than you could find on a website or at a garden center. I bring 30+ years of experience as a farmer, landscaper, and NC Extension agent to your home, along with a creative eye for design.”

“That’s all well and good”, I hear you saying, “but I have a limited budget for my landscaping”. Most folks do. And landscaping is a significant investment in time, labor, and money. Part of enjoying your garden is minimizing the troubles you have and optimizing the money you spend. I have seen so many mistakes in planting and hardscapes (and made some, too) that I can help you avoid those mistakes and save you money.

The bottom line is this. I hope you are enjoying your garden. I want everybody to enjoy their time outside as much as I do. If you aren’t, drop me a line, and let’s talk. If we decide that I can help you, then the sooner we get started, the sooner you begin to enjoy your garden. And THAT’S how you become a Successful Gardener!

Photo by Jeff Rieves