The annual Riverfest Festival recognizes the role  the two rivers passing through the heart of our town have played in the heritage of our city. At its heart the City of Clarksville will always be a river town, our lives affected by their timeless ebb and flow. One of the greatest things about Riverfest is how it draws us together, all walks of life intermingling,  and for a that moment at least we are one people.

The final day of Riverfest will be jammed packed with things to see and do, so come early, and bring the whole family to join in this amazing celebration of our culture and heritage!

Riverfest Friday evening

For a complete list of activities see the schedule of events

Remembering September  11th 2001

At 5:00 pm it seemed as if the entire City of Clarksville paused for a moment to remember those who lost their lives on September 11th 2001. The City Honor Guard came on stage, made up of Police, Fire and Rescue, and members of the Sheriff’s Department. They carried two extra flags on this day, one each to honor the NYC Police and Fire Departments.

As the colors were presented, the 101st Airborne Division band kicked off with the Star Spangled Banner. As the last notes of the National Anthem sounded. Councilwoman Deanna McLaughlin began her heartfelt remembrance of that terrible day eight years ago. She continued by narrating a time line of the events that day, listing the number of casualties as each plane crashed, and as each building came tumbling down. She spoke of her certainty that our Country would be swift to take vengeance for the attacks, and how she knew that it would most likely involve her husband, a serving soldier in the U.S. Army. The crowd listened in respectful silence.

After Councilwoman McLaughlin concluded her remarks, the Fire Department’s Chaplin called for the crowd to pray. A prayer is a staple at city events, and today it  sought the blessings of God for those died securing the freedom our country enjoys, those who lost family members in the 9/11 attacks, and for our serving soldiers.

The prayer was followed by the sharp crack gunfire which echoed repeatedly between the banks of the Cumberland River,  as each of the three volleys in the twenty-one gun salute was fired. Soldiers, First responders, and ex-military members saluted as the crowd stood with hands reverently held over their hearts. Some members of the audience were moved to tears.

Things  you need to know

Food and drink

Be sure to bring your appetites as the food court features something for every one. Ranging from crispy golden funnel cakes to the biggest turkey drumsticks you have ever seen. Tickets for food and drinks are $1 each, and be sure to bring cash to purchase them with, cash is not accepted directly by the food vendors.

Parking

Parking is available at the Austin Peay State University, Dunn Center parking lot with free transportation down to the festival. Some Riverside Drive businesses may allow parking as well. Be sure to park only where you have been directly authorized to ensure your vehicle is still there when you return!

What is there to see and do

The River of Culture

Our local culture benefits from the people from all over our nation and the world that Fort Campbell to the North, and Austin Peay State University in the heart of our Historic Downtown area, brings in to our city, and is clearly reflected in groups showing their stuff in the River of Culture where you can find everything from demonstrations of the various Martial arts; to the exotic Ballet Folklorico Viva Panama, and will also feature the lithe gyrations of the Jezzebellies Dance Troupe, and the graceful Hui Hawaii O Tenesi Hawaiian Civic Club. In addition to their more exotic forms of dancing, local dance groups are also performing throughout the day if that is more suited to your tastes.

The Budweiser Stage

The Budweiser stage featured more mass appeal type acts including Highway 105, Mike Broward-Buffet, Chain Reaction, and American Floyd. Tommorow the stage will open with acts which will delight the younger members of the audience starting with a Magic show, followed the Nashville Zoo, and finishing up with Wake boarding for the teens. The Musical performances for the adults kick off at 1:15 pm with Sterling Heights, Dusty Mahan, and Stephanie Corbin.

The musicians will take a break starting at 4:30 pm for a contest which will feature local talent who will be trying their best to show the audience that they have what it takes to be the Beaver Country Idol! The contest is sponsored by the Beaver 100.3FM and Draughons Junior College. To show your support you are encouraged to make signs showing your support, and be sure to cheer as loud as you can for your favorite contestant.

The musical performances continue at 6:30 pm with The Pistols, followed by the hilarious Trailer Choir, and the Budweiser Stage closes out the night with the exceptional talent of Jack Ingram who was the winner of the the 2008 Academy of Country Music award for “Best New Male Vocalist

The Gateway Stage

The Gateway Stage has been set aside primarily for religious acts, though on Saturday morning many of the local dance studios will be holding performing there. In addition to the dance performances at 1:00 pm the Gateway to Stardom talent competition will be held, followed by a Stepping competition from 3:00 pm till 4:00 pm.

Friday night featured the headlining Christian band Rush of Fools, along with performances by G Man, Jamie Worley, Xample Praise, and August Christopher. Tomorrow the music resumes at 4:15 pm, with Keisha Williams, Alfonz, Renay Ross, Atomic Blonde, Five Minus One, Stan Lassiter, and closing out the evening with the blues performed by Stacey Mitchart.

The Kids Zone

The Kids’ Zone is back this year and is packed with fun for the kids to enjoy. Visit Toddler Town, the area set aside just for the pint size visitors to Riverfest. The “bigger kids” can enjoy themselves too with inflatables for teens and adults.

Photos the 2009 Riverfest

This gallery has been updated to include photos from both Friday & Saturday night

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Franklin Street view of the crowd at the 2009 IOC International Festival

Sunday’s International Festival proved to be a fun-filled day of festive atmosphere, savory aromas, and cultural interchanges! The myriad of booths with wares of all kinds and foods presented the eager festival guests with a cornucopia of delights to indulge.

Along with the many foods on hand, artisans and crafters also provided ample reasons to dig into the hip pocket or purse and part with some cash. From hand-milled soaps to beautiful Cedar wood bowls and woodcarvings, there was plenty to see and ogle. And we mustn’t forget the music. Music was steady! Serenades, drums, guitar and singing, make no mistake, this is a festival that celebrates joyful sounds!

German Bratwurst at the International, naturlich!

Colorful food displays dominated the five-hour affair at the Immaculate Conception Catholic Church complex on Franklin Street. With national cuisine from so many corners of the world, it boogled the mind but just as certainly invited the appetite!

Brazilian roasted meats, Mexican favorites, Italian Biscotti, Haitian rum punch, German bratwurst dinners, Austrian and German pastry sweets, Korean delights, including a Korean Sushi, American hot dogs, an International Beer Garden by Ajax Distributing- naturally age restricted, all this made a for most cordial and friendly concourse where many a smiling and friendly face was met.

The children’s playground was packed with inflatable slides, jumping castles and padded jousting arena. There was even a dancing Santa doll! Scouting info and opportunities were also on hand along with information from the AARP group.

Kids joust for 'King of the Mountain' honors

Entertainment was the other main component of the festival. Latin American singing groups, dancing groups of Tahaiti, Hawaii, Panama and Middle East belly dancing all combined to create a visual wonderment of cultural displays of the many components of our vast community.

As you strolled amid the many booths and the performing arena, the diversity of people present couldn’t help but impress upon the many festival guests the wondrous vastness of peoples which comprise this Montgomery County community. From young military men and women, their families and friends to the many Latin American groups, to Asian grandparents present, friendly faces, smiles and jovial chatter were everywhere.

Panamanian Folk Ballet dancer wearing traditional pearl headdress

The intricate pearl headdress pieces of the Panamanian Folklorico lady dancers was simply stunning. Paired up with the deeply pleated skirts of their colorful white costume dresses whirling in the air as they executed their turns and dips and one could not help but be impressed. The dancing of the Pacific Islanders was also impressive with their graceful movements, hand language and island music that told the stories of inspirational interpretations of spiritual guidance and living the good life, reflective of the Pacific Islands more tranquil and simpler life philosophy.

There were many other performing groups on the schedule, but sadly this writer wasn’t able to stay for  the full five hours. For those still familiar with this annual celebration and fund raiser, do add this local extravaganza to your ‘must-do’ list in 2010! It’s a fun-filled afternoon of diverse food delights, sights and sounds galore! This is one of Clarksville’s most joyous and truly diverse festivals! Come on out, meet your neighbors and enjoy!

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This morning in honor of St. Patrick’s day I made for Elle-Girl ‘Green Eggs and Ham a-la Sam I Am’

Ingredients

• 1-2 tablespoons of butter
• 4 slices of Ham
• 8 eggs
• 2 tablespoons of milk
• 1-2 drops of green food coloring
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• *chopped green peppers

Melt a teaspoon of butter in your skillet and add a drop of food coloring to the butter before adding your ham slices. Add your ham and flip over in butter mixture until coated then let fry until edges are brown. Then remove from skillet and wrap in aluminum foil to keep warm, and set aside.

In a medium size mixing bowl, combine eggs, milk,green peppers, salt and pepper. Whisk until frothy and add drops of green food coloring to egg mixture until the desired shade of green is achieved.

Add a table spoon of butter to your frying pan over medium heat until butter sizzles, then add the egg mixture.

Stir the egg mixture until eggs are firm, or make into an omelet if you like!

Then transfer eggs and ham to plates and dress it up a bit with some fresh orange slices, or buttered toast.

This recipe and other fun games and ideas can be found at www.seussville.com

Author’s Note: * I modified this recipe to fit the size of my family as well as adding the green peppers for more flavor and texture.

Cranberry fruit on the vine

Cranberries. Once upon a time in American history they were called “Craneberries.”  So many people walk past the basket of this hard red fruit, not quite sure of what to do with the berries, culled from watery bogs in places like Cape Cod, Massachusetts, the Canadian Maritimes, or in land-locked Wisconsin.

Cranberries are a group of evergreen dwarf shrubs or trailing vines found in acidic bogs throughout the cooler parts of the Northern Hemisphere. Cranberries are low, creeping shrubs or vines with wiry stems and small evergreen leaves. The flowers are dark pink.

Cranberries, a major commercial crop in certain American states and Canadian provinces, are processed into products such as juice, sauce, and sweetened dried cranberries, with the remainder sold fresh to consumers.

Cranberry sauce is regarded an indispensable part of traditional American and Canadian Thanksgiving menus and European winter festivals. According to the Economic Research Service of the United States Department of Agriculture, Wisconsin is the leading producer of cranberries, with nearly half of U.S. production. Massachusetts is the second largest U.S. producer, with over one-third of total domestic production.

Click here to view the embedded video.

Since the early 21st century within the global functional food industry, there has been a rapidly growing recognition of cranberries for their consumer product popularity, nutrient content and antioxidant qualities, giving them commercial status as a novel “superfruit”. Canadians called them “mossberries” and a traditional English name for them was “fenberries.”

Historically, cranberry beds were constructed in wetlands. Currently cranberry beds are constructed in upland areas that have a shallow water table. The topsoil is scraped off to form dikes around the bed perimeter. Clean sand is hauled in to a depth of four to eight inches. The surface is laser leveled with a slight crown in the center to facilitate drainage.  In addition to making it possible to hold water, the dikes allow equipment to service the beds without driving on the vines. Irrigation equipment is also installed in the bed.

A common misconception about cranberry production is that the beds remain flooded throughout the year. During the growing season cranberry beds are not flooded, but are irrigated regularly to maintain soil moisture. Beds are flooded in the autumn to facilitate harvest and again during the winter to protect against low temperatures.

Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is usually in late September or early October. To harvest cranberries, the beds are flooded with six to eight inches of water above the vines. A harvester is driven through the beds to remove the fruit from the vines. For the past 50 years, water reel type harvesters have been used. Harvested cranberries float in the water and can be corralled into a corner of the bed and conveyed or pumped from the bed. From the farm, cranberries are taken to receiving stations where they are cleaned, sorted, and stored prior to packaging or processing.

Cranberry Sauce

HOLIDAY CRANBERRY SAUCE

1 quart cranberries
1 cup water
1 3/4 cups sugar
citrus for flavoring (optional)

The general rule is: Use 1/4 as much water as cranberries. Add 1/3 as much sugar as cranberries.

Wash and pick over cranberries, discarding any that are soft. Bring water to a boil; add berries. Cover and cook over medium low heat until berries have burst outer skin.

Add sugar and boil a few minutes longer. If desired, cranberries may be strained before sugar is added. A few tablespoons of freshly squeezed orange or lemon juice may be added along with a little grated citrus peel, if desired. A tablespoon of frozen orange concentrate is also a nice addition.

Cranberry Chutney

CRANBERRY CHUTNEY

1 can whole cranberries
1 can cubed or chopped pineapple
1/2 cup chopped pecans or walnuts
1/4 cup finely chopped celery
1/2 teaspoon freshly grated ginger
1/4 teaspoon cinnamon

Combine all ingredients and chill several hours before serving.

Cranberry Nut Bread

CRANBERRY – ORANGE NUT BREAD

The early settlers learned to cook with cranberries from the Indians of the Cape Cod area, who added cranberries and nuts to their corn breads. Cakes of dried venison and cranberries, called pemmican, were a mainstay of the Indian diet.

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
Juice and grated peel of 1 orange
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts

Heat oven to 350°F. Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel (about 1 tablespoon), the juice of 1 orange and 1 egg. Stir only until the flour is moistened. Stir in cranberries and nuts. Spread evenly in pan.  Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing. If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.

Apples complement the taste of cranberries

CRANBERRY APPLESAUCE

8 cups apples, peeled and cored (about 8 apples)
4 cups cranberries
3 cinnamon sticks (about 3 inches each)
2 whole cloves
2 cups sugar
1/3 cup cranberry juice

Slice apples. In a 3 quart saucepan, bring 1/3 cup cranberry juice to a boil; add apples, cranberries, cinnamon sticks and cloves. Stir and reduce heat to medium-low or until just a simmer. Continue to cook, uncovered for about 15 minutes or until the apples are just becoming tender. Add sugar, stirring until sugar dissolves. Cook for another 4 or 5 minutes. Remove cinnamon sticks and refrigerate. When cold, taste and adjust sweetness as desired.

Cranberry Mousse

LIGHT CRANBERRY MOUSSE (Courtesy of Ocean Spray)

2 cups Ocean Spray® Light Cranberry Juice Cocktail
OR
Ocean Spray® Light Cran•Raspberry® Cranberry Raspberry Juice Drink
1 0.3 ounce package sugar-free raspberry-flavored gelatin
1 8-ounce can Ocean Spray® Jellied Cranberry Sauce
2 cups frozen non-dairy whipped topping, thawed
Prepared pie shell, optional
DIRECTIONS:

Heat juice to boiling in a saucepan. Remove from heat. Stir in raspberry gelatin until dissolved. Using a fork or wire whisk, mix cranberry sauce until smooth in a small mixing bowl. Stir into gelatin mixture. Chill until it begins to thicken, but not set. Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Makes 8 servings.

Whole uncooked cranberries

WILD RICE CRANBERRY STUFFING (Courtesy of Ocean Spray)

2 slices bacon, chopped
2 tablespoons tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup peeled, chopped carrot
1 cup sliced mushrooms
1 cup Ocean Spray® Fresh or Frozen Cranberries OR 3/4 cup
Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2 cups chicken broth
4 cups cornbread stuffing
1 16-ounce package wild rice, cooked according to package directions

Cook bacon over medium heat in a stockpot until crisp. Remove bacon and set aside. Add butter to pan and melt over medium heat. Add onion, celery, carrot and mushrooms. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender. Add cranberries and chicken broth; bring to a boil over high heat. Remove from heat and add stuffing, wild rice and bacon. Serve immediately. Makes 14 1/2-cup servings.

Cranberry Bread Pudding

CRANBERRY BREAD PUDDING

6 cups toasted whole wheat bread cubes, packed
2 cups Ocean Spray® Cran•Raspberry® Raspberry Cranberry Juice Drink
1 cup honey
1/2 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup raisins
1 6-ounce package Ocean Spray® Craisins® Sweetened Dried Cranberries
Whipped cream or vanilla ice cream, optional, for topping

Preheat oven to 350º. Grease a 2-quart casserole dish or pudding pan. Pour bread cubes in prepared pan; set aside. Combine all remaining ingredients in a large saucepan. Bring to a boil over medium heat. Remove from heat and pour cranberry mixture over bread cubes. Let sit 15 minutes. Bake pudding for 45 minutes. Serve warm with vanilla ice cream. Makes 10 servings.

Koloacky: Start with a traditional recipe and let your imagination do the rest!

These light, delicate fruity cookies have innumerable permutations: any filling you choose, from a simple sprinkle of cinnamon, sugar and ground pecans, walnuts, or almonds, to  hearty berry, fig or currant filling is bound to please. The basic recipes are here; your imagination does the rest.

Bon Appetit!

KOLACKY

1 1/2 to 2 c. flour
1 c. butter
1 (8 oz.) pkg. cream cheese
1/2 tsp. baking powder
1 tbsp. sugar
1 egg

Cream butter, cream cheese and sugar. Add egg, then flour and baking powder. Knead into smooth dough and roll out to 1/4 inch thickness. Cut 2 inch rounds, fill with favorite filling. Bake 350 or 375 for 10 minutes or until lightly brown.

CHERRY KOLACKY COOKIES

1 c. butter
1 (8 oz.) pkg. cream cheese
1 tbsp. milk
1 tbsp. sugar
1 egg yolk, beaten
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1 can Solo cherry filling

Cream together butter, cream cheese, milk, and sugar. Add beaten egg yolk. Sift together flour and baking powder. Add to creamed mixture and blend well. Refrigerate until dough is thoroughly chilled (4 hours or overnight). Roll or pat out on well floured board to 1/4 inch thickness and cut with a cookie cutter into 2 inch rounds. Place on ungreased cookie sheet and make a depression with thumb or spoon in center of each round. Fill centers with scant teaspoon Solo cherry filling. Bake at 400 degrees for 10 to 15 minutes or until lightly browned.

Optional: Sprinkle with confectioners’ sugar before serving. This recipe yields approximately 36 cookies.

Blueberry filling is very good also.

CHEESE KOLACKY

1 c. butter
2 c. cottage cheese
2 c. flour, sifted
1/2 tsp. salt
1/8 tsp. baking powder
Stewed dried fruits or preserves

Cream together butter and cheese. Add sifted dry ingredients and mix thoroughly. Chill overnight. Roll out 1/8 inch thick on floured board. Cut into 2 or 3 inch squares or circles. Place small amount of fruit or preserves in each. Fold over and seal edges. Bake on greased pan at 350 degrees for 15 minutes.

CZECHOSLOVAKIAN KOLACKY

2 c. flour
1 (8 oz.) pkg. Philadelphia cream cheese
1/2 lb. (2 sticks) butter
1 tsp. baking soda
1/2 tsp. salt

Cream butter, then add cream cheese. Beat until smooth. Add flour, salt and baking soda and mix well. Refrigerate for 1 hour. roll out half the dough and cut small circles. You can use a small glass and dip the rim in flour. Place dough circles on a baking sheet and make a slight indentation in the center of each circle. Place 1/2 teaspoon of fruit filling (we use Solo brand apricot, prune, poppy or raspberry) in the indentation. Bake at 350 degrees for 10 minutes or until lightly golden brown. Remove from tray and dust with powdered sugar.

FRUIT KOLACKY (with an American twist)

1 c. butter
1 (8 oz.) pkg. cream cheese
2 tbsp. sugar
2 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
Kraft strawberry, red raspberry & apricot preserves

Combine butter, softened cream cheese and sugar, mixing until well blended. Add combined dry ingredients; mix well. Knead ten to fifteen times to form stiff dough; chill.

On lightly floured surface roll out dough to 1/4″ thickness; cut with assorted 2″ cookie cutters. Place on ungreased cookie sheet. Indent centers; fill with preserves. Bake at 350 degrees 15 to 18 minutes. Sprinkle lightly with confectioners’ sugar if desired. Approximately 5 dozen.

An Evening With the Artists will showcase the work of Heidi Hopkins and Winnie Bagley, along with selections from numerous other area artists, at Silke’s Old World Breads, Bakery and Cafe from 7-8:30 p.m. Saturday, October 11.  Silke’s is located at 1214A College Street.

Silke’s, one of the city’s treasures and pleasures, is more than a place for superb food, pastries and breads; it is a also a gallery displaying the paintings, photography, pottery and other items created by artists from Clarksville and its surrounding community.

In addition to the comfortable main dining area, there is a small gallery room that can comfortably accommodate 16-20 diners, and another table for 6-8 people just inside the main entrance. Each of these comfortable areas is overflowing with art to be be enjoyed and savored just as much as the food pouring forth from Silke’s kitchens.

The public is invited to meet the creators of the new works now displayed at Silke’s.

NASHVILLE – The Southern Festival of Books is just two weeks away and organizers are gearing up to welcome more than 20,000 patrons and an all-star lineup of authors, cooks and musicians this October 10-12, on Nashville’s War Memorial Plaza.

From beloved authors and first-timers, to former U.S. Congressmen and Pulitzer Prize winners, the 20-year old festival features more than 200 authors from around the nation and in every genre for interactive presentations, readings, panel discussions and book signings.

You can even hear from David Wroblewski, the author of the Oprah’s Book Club pick, The Story of Edgar Sawtelle, from Noon-1 p.m. on Sunday, Oct. 12 at War Memorial Auditorium (no advance reservations required, first come – first served seating). A free book signing follows the reading.

A handful of this year’s writers and works include:

• Sherman Alexie, The Absolutely True Diary of a Part-time Indian
• Rick Bragg, The Prince of Frogtown
• Stephen L. Carter, Palace Council
• Tony Earley, The Blue Star
• Clyde Edgerton, The Bible Salesman
• Bill Ivey, Arts, Inc
• Ben Jones, Redneck Boy in the Promised Land
• Billie Letts, Made in the U.S.A.
• David Maraniss, Rome 1960: The Olympics that Changed the World
• Honor Moore, The Bishop’s Daughter: A Memoir
• Susan Orlean, Lazy Little Loafers ­
• Ann Patchett, Run
• Richard Price, Lush Life
• Elizabeth Strout, Olive Kitteridge
• Mark Winegardner, The Godfather Returns

This Festival also boasts an impressive lineup of children’s and young adult authors including Alexie, Orlean, Helen Hemphill, Susan McBride, William Sleator, Susan Vaught and Charles Ghigna. View the full children’s and YA schedule here: www.humanitiestennessee.org/festival/children.php.

More than a dozen local and regional songwriters including Les Kerr, Satan and Adam, Suzanne McDermott, Tommy Womack and Davis Raines will perform live as featured acts on Southern Festival of Books Café Music Stage, sponsored by the Tennessee Arts Commission.

Get your fill at the live cooking stage hosted by Nashville’s own Saucy Sisters, Barbara Nowak and Beverly Wichman, and featuring regional and local cookbook authors and chefs including Julia Reed, Rick Rodgers and Kay West. There will also be plenty of local food vendors on hand including Provence Breads and Café, Mas Tacos, Por Favor, Fleur De Lis, Dee’s Q and Bolton’s Spicy Chicken and Fish.

The Southern Festival of Books is presented by Humanities Tennessee, a non-profit organization that promotes humanities education across Tennessee. The Festival is proudly sponsored by the National Endowment for Humanities, the Metro Nashville Arts Commission, Ingram, Tennessee Arts Commission, the Frist Foundation, Davis Kidd Booksellers and Vanderbilt University. View the full Southern Festival of Books event schedule at http://humanitiestennessee.org/festival/sessions.php

Follow us on Twitter: www.twitter.com/sofestofbooks.

A buttery light tart filled with tomatoes, cheese and herbs. A light golden crepe folded around a filling of melted bittersweet chocolate and fresh homemade raspberry preserves. Crusty warm olive bread inviting buyers to break off a chunk and just eat. Jar upon jar of freshly made preserves (think strawberry, blueberry, red raspberry…). This is not your typical farmer’s market.

Every Friday afternoon in a field on a country road in Hardwick, Vermont, vendors arrive to set up their tents and tables for the afternoon’s sales. By 3 p.m., cars have filled the parking lot and spilled onto both sides of the road. This market more closely resembles a country fair.

The Hardwick Farmer’s Market, featuring local produce, products and services, has plenty to offer every taste. vendors market whatever fresh vegetables are ready for harvest : snap peas, lettuce, early corn, cucumbers, and tomatoes are just a few items to be found here (keep in mid that gardens are started much later and are subject to freeze much earlier this far in the Northeast).

A big, bold hand-painted roadside sign advertises the festive weekly sale which is the ultimate shopping delight for “locavores.” On this warm summer day, musicians kept up a lively country rhythm, providing entertainment and a respite for shoppers and their children.

My friend Robin and I and circled the sale area, beginning with a broad array of perennials, a severe temptation, given the massive landscaping job Robin is doing at her mountain home. Sold.

Vermont’s premier product, maple syrup, was showcased by Echo Hills Farm, which presented the delicate amber syrup in an assortment of sizes and unique containers, including glass “maple leaf” bottles. Sold.

A local baker was surrounded by a U-shaped table set-up, each surface covered with large wicker baskets full of fresh stone-oven baked bread in a wide variety of flavors. I bought a crusty loaf olive bread, of which only half made it home. At as much as $6.00 a loaf, it had to be good; in fact, it was mouthwatering great!

A local chef, dressed in baker’s cap and apron, offered the previously mentioned dessert crepe among the many delicacies she prepared for the day. We bought one, passing it back and forth between us since we had either my diabetes or our weight-watcher efforts in mind. Three bites each and the delicacy was gone. Shared, but gone. No, we didn’t save a bite for her teen-aged son.

Decisions, decisions...

Even holistic health practitioners join this festival, bringing a bit of alternative health care option to the table with a display of services and information available in the region. They are more than happy to discuss holistic health options and the value of complementary care.

This roadside gathering of laughing children, friends pausing to chat, and vendors discussing their products and recipes (many organic) gave a festive atmosphere to one of the finest outdoor markets I’ve visited. The Hardwick Farmer’s market is one of many such markets scattered about New England that have stepped beyond the ordinary to create a social occasion behind sale and service. Ultimately, though, the idea is to “Buy Local” and support the many farmers, gardeners, health practitioners and craftspeople who work in this Green Mountain region.

Vermont's finest: Maple syrup, courtesy of Echo Hill Farm

NASHVILLE, TN: Saint Thomas Heart has announced the Fall/Early Winter 2008 schedule for the Heart Healthy Cooking School, a series of free cooking demonstrations and tastings.

Registered Dietician Kitty Fawaz, L.D.N., and Executive Chef Julian Osmond will lead the classes, held at Saint Thomas Hospital, Baptist Hospital and various Middle Tennessee locations. This year’s classes will feature Saint

Thomas Heart cardiologists discussing the importance of healthy eating in improving overall cardiac health.

“Our schools are designed to help people make healthy choices while cooking. We believe a proper diet will not only make you feel better, but help you live longer,” said Fawaz.

The Saint Thomas Heart Healthy Cooking School began in 1996 and has helped tens of thousands of Middle Tennesseans learn to prepare fun, easy and heart-healthy meals.

For more information and to register for the free classes, call 1-800-588-3270.

Sept. 9, 3 p.m., Saint Thomas Hospital, Cafeteria
Oct. 7, 3 p.m., Saint Thomas Hospital, Cafeteria
Oct. 21, Noon, Baptist Hospital, GSO Auditorium
Nov. 4, 3 p.m., Saint Thomas Hospital, Cafeteria
Nov. 20, 2 p.m., Bellevue YMCA
Dec. 2, 3 p.m., Saint Thomas Hospital, Cafeteria

Saint Thomas Heart is a division of Saint Thomas Health Services that aligns the health system’s cardiac services and the heart programs at Baptist Hospital, Saint Thomas Hospital and Middle Tennessee Medical Center.

Big Foot, on the crispy side

On the morning of August 15, the man was startled when a piece of toast emerged from his toaster bearing the image of the silhouette of the fabled monster affectionately known as “Big Foot”.

In an exclusive interview you will only read on Clarksville Online, I was able to secure an interview with the man. “I was just shocked”, said the local resident, “that’s the only way to put it.” He currently has the now famous piece of toast for sale on E Bay, and I asked him if this was some kind of joke. “No, this is the real thing, I just couldn’t believe my eyes”, he replied.

I asked if I could see the toast and actually put my hands on it. Reluctantly, he went over to his freezer and removed it with great care. I actually saw and touched this piece of toast, and it is REAL. I asked him how he could actually prove this, because it looks like someone just spray painted an image of bigfoot on a piece of toast. He told me that once the DNA evidence comes back, that should put all skepticism to rest.

You can view the toast auction at E Bay, but you have very little time left.

It’s this reporter’s opinion that this will either be a discovery talked about for years to come and Clarksville will be immortalized, or this is just another prank, albeit a very funny one.

A country wedding. Low key, informal. Good friends and neighbors invited. Held at home with sprawling lawns edged with Green Mountain forest and a wonderful view.

Though my friend Robin has known the bride, Nettie, for a lifetime, I met Nettie as a undergraduate at Goddard College in the 1990s. She’s the kind of woman whose beauty is not just external but radiates from within; her spirit is radiant, warm, loving. The kind of person everyone should have for a friend. We all wanted her wedding to be special.

So, even as we faced the challenge and choices of what to bring to this pot luck country wedding, Robin spotted a TV ad for a bouquet of fresh fruits. Clever. Cute. Little sculpted flowers and such.

“We can do that,” Robin said.

“Of course we can,” I echoed.

Neither of are daunted by anything we undertake. We scaled Machu Picchu together, and we fished for pirrahna in the Amazon together. We ate roasted guinea pig in Cusco Peru. So local food is a piece of cake… and we like good food (as well as food that is not always good for us).

We found a giant coffee cup planter at a Job Lot store and bought a half-round of floral foam (which we wrapped in layers of saran) to set inside as an “anchor” for the skewers.

We headed to Price Chopper (my favorite Vermont supermarket if you have to hit a chain store). Three melons. two pints of blueberries. Two pints of red raspberries. A bag each of green and red seedless grapes. Two cans of pineapple. A bag of red leaf lettuce with curly edges to border the rim of the cup. Bamboo skewers.

The day before the wedding, we spent hours scouring the hillsides around Woodbury collecting two carloads of wild flowers, delivered to the bride’s home where an army of friends gathered to arrange them in small and large bouquets, one for every table, including the three under the food tents.

On the morning of the wedding, Robin and I drove down her driveway to the steep edge of a spring-fed pond. She set her kayak in the water (no details for public consumption here) to collect waterlilies to float in the stone edged pond where the wedding would be. The pond and marsh was a sea of pristine white blossoms with bold sun yellow centers. She gather blossoms, buds and lily pads under an overcast sky. The vines tangled on the shoreline bore a striking resemblance to poison ivy — which is why we were barefoot and standing in it; we collected two five gallon pails of waterlilies. We didn’t get poison ivy.

Back at the house it was time to clean up, dry off and start the fruit basket. With assembly line precision and periodic sampling to make sure the well chilled fruit was perfect, we opted to top each skewer with colorful raspberries, alternating between the deep reds of the berries and grapes, the pale green of grapes and kiwi, the rich melon tones of cantaloupe and honeydews, big bold strawberries, and the golden hue of chunked pineapple.

We began at the outer edge, filling in that layer with identical skwers; leaving the melons for the interior.

Though we hadn’t planned it that way, the colors of the oversized coffee cup/planter (12″ diameter on the cup, 12″ height), the fruit colors were a perfect match — by accident or kharma.

We also made a bucket of herb-roasted chicken salad with dried cherries and almonds as a side dish.

The fruit bowl was, in a word, spectacular. Beyond our expectations. We had gone in to this project with the resolution that if it didn’t work, the whole mess could be dumped in a bowl and labeled “fruit salad” after the two of us.

As an array of food found its way to the serving tables, so did our fruit bowl. The sun emerged, burning through overcast morning to warm the grounds just in time for the ceremony. As the afternoon heat settled in, the bride and groom exchanged their vows. Family and friends gathered at tables, eating, talking, laughing, and offering best wishes to two beautiful people.

The sun set, and we straggled away, satiated, and happy.

No conveyor belt oven here! Fresh ingredients, dough and sauce are made fresh in-store, hand tossed and baked daily in a brick oven to insure that authentic New York City pizzeria taste. Posters depict views of the legendary Gotham City  including the Empire State Building, the NYC skyline at night, Lady Liberty, the World Trade Center Towers, New York harbor and of course, pizza by the slice! Add a lively Italian personality in the kitchen, and all these things  mark New York Pizza Depot on Fort Campbell Boulevard as outside the cookie-cutter pizza chain operation.

Joe Nazar owns this unique eatery and is totally committed to keeping his Italian family heritage in New York style pizza. A lively, trim man of rapid fire speech and continuous declarations, “this is real pizza being served here,” Joe is a friendly force that makes everyone welcome. He lets his pies win over the newbie and reward those seeking the familiar taste of the New York original.

As noted above, Joe is proud of his fresh ingredients standard. There is no trucked-in frozen dough, sauce or meats. All toppings are prepared daily and stored in the cooler for daily use. He makes the pizza dough fresh, by hand, daily, letting the dough mounds rise overnight on trays in the cooler. He is completely at home in his kitchen, and proudly showed off his industrial mixer which in four years, has prepared over 3,000 batches of pizza dough. As Joe remarked, “That’s a lot of flour, my friend!”

The rich aromas of Italian sausage, pepperoni, Italian meatballs, garlic, oregano all entice the nasal passages and taste buds. Joe notes that his brick oven was specially ordered from New York City. He describes the benefit of brick oven baking as the cooking process that allows the dough’s natural sugars to carmalize, adding a distinct flavor and texture to the dough, actually baking the dough rather than just browning it, as happens in conveyor ovens of the chain operations.

NYPD offers four basic types of pies. Eighteen inch round pies, Sicilian thick square crust, Calzone and Stromboli specialties head up the menus. House pie specialties include the Plain, the Everything Pie, the 4+ More Topping, the NYPD, New York’s Finest, American Pie and the White Pizza. Of course, that New York City phenomenon of ordering pizza by the slice provides another slate of ordering possibilities.

An additional house specialty is the Garlic Knots; don’t fear these taste treats. Novices are reminded that when roasted, garlic takes on a warm, nutty taste, losing its usual pungent, sharp taste. Garlic wrapped in a pizza dough ball, dipped in garlic butter and baked until crisp and tender, these are tasty treasures to be savored fresh from the oven. Buffalo Wings and Cheese Dippers round out the menu offerings.

Joe is very proud of his connection with the community and especially our soldiers, their families and Fort Campbell. He says they once received an email from Iraq asking if NYPD would mail a slice. While that’s a bit outside their range, they do offer delivery to a limited area consisting of Ft. Campbell, Oak Grove and limited Clarksville area. There is a $10.00 minimum.

This writer ordered a round pie with Italian sausage, mushrooms, garlic and banana peppers. The aroma as the pie was brought to our table was absolutely Italian! The sauce is rich and zesty and perfectly complements the sweet and savory Italian sausage and mushrooms. Let it be known, this pie satisfies!

Dine in, take out or limited delivery, pick one and give NYPD, New York Pizza Depot a try and discover the uniqueness of this special pizza. This New York original will astound you!

The New York Pizza Depot is located at 3297 Ft. Campbell Blvd, in North Clarksville. Their phone number is  931-431-6973.

With a hushed whish of the doors, Clarksville regained a unique and genuine jewel of sophisticated dining with the return of the Indian cuisine specialty eatery, Tandoor Indian Restaurant.

“Tandoor,” as frequent diners have come to call this subdued palace of taste delights, is now located at 2868 Wilma Rudolph Boulevard in Hampton Station. New to Tandoor is its Lunch Buffet, offering colorful dishes of Indian cuisine.

Temptation is the new $6.99 lunch buffet at the “new” Tandoor

In January, 2008, owner Nasir Hakeem, announced his plans to rebuild the popular restaurant, a plan that has now come to fruition with the Grand Opening July 1st of the new Tandoor. Fans of the popular eatery were lining up, waiting for the doors to open.

Among the first to walk through the re-opened doors of Tandoor was a couple who had the unique distinction of being in the former location at the time of the fire outbreak last November. Dr. Richard Gildrie, APSU history professor and author, and his wife, Meredith were joined for the inaugural lunch buffet by Zeineb, Nate Wolf, Jerri McPherson, Judy Wolf, Ben Wolf and little Zoe Wolf.

The buffet is laid out with such entrees as Palak Pakora, a delightful crispy battered baby spinach leaves seasoned unlike any spinach you’ve ever tasted before; Naan, a traditional flatbread; Achar, a hot Indian pickle in a mustard oil; Biryani Rice, basmati rice prepared with diced tomatoes, chopped ginger, shallots, garlic cloves, diced onion, turmeric powder, cardamons, sliced coriander leaves, saffron among other unique spices; spring okra or Bhindi, prepared in a rich, savory tomato paste sauce; plain rice; fresh salad greens with Chatny, a cucumber dressing and Rayta, a yogurt dressing; and Chicken Tikka, a rich, savory, grilled, marinated chicken legs and thighs seasoned with Indian spices.

Also offered  are such Indian delicacies as Chicken Tikka Masala, a grilled marinated tandoori chicken with tomatoes served in a creamy masala; Alloo Bhajia, potato pieces in batter; Noratan Qurma; Aaloo Sobha ,a  cauliflower, chunked potatoes, and green pea masala dish that will challenge your taste buds.

Additional specialties include Chana Masala, a spicy masala chickpeas; Dall Makini, lentils cooked with cream and mild spices in a sauce; Aaloo Mutter, cauliflower florets, potato cubed, green peas, and green chiles in a creamy sauce; Chicken Keema, ground chicken lightly cooked with fresh ginger, garlic, and cilantro; and a Kheer dessert, a creamy rice pudding made with rice milk, raisins, sliced dates and almond slivers, topped with slivers of saffron. Several specialty drinks are offered along with iced tea, but this writer tried the Mango Yossi, a mango smoothie-float drink that was delightful to the tongue and the perfect palette cleanser at the end of the meal.

Seating options include tables, booths and traditional cushioned cubicles with wicker curtain intimating privacy. The decor is soft, with Indian artwork accents and relaxed  lighting from cut natural clay lamps hanging over each booth.  The serving staff is courteous and attentive to your dining needs. Drink glasses are quickly refilled and plates are cleared away with promptness.

The return of Tandoor marks the re-emergence of sophisticated family dining to Clarksville. Promise yourself a truly unique experience and broaden your horizons, visit Tandoor Restaurant soon and often!

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The original Tandoor was destroyed by fire In November, 2008, but Nasir stated then that he intended to rebuild. That’s happening, but at a new location. Some items for the original location were saved: the ornate hand-carved screen from India you see as you enter the restaurant is just one example.

The new Tandoor is very similar to the former dining spot. Sweep aside a soft straw curtain and customers can tuck themselves into six booths with traditional floor seating, accented by colorfully embroidered pillows in satins, silks and cotton. Another four booths offer conventional seating, and center tables accommodate still more diners. The walls are colored a gentle peach, warm and inviting. Cut clay lamps diffuse the lighting for a soft but exotic effect. Wall hangings include small mirrored tiles, hand-carved wall pieces, and paintings. The restaurant can seat up to 80 people.

Hakeem did much of the work of building the interior of the restaurant himself, and while it has taken him a bit longer to finish up the details, he is pleased with result. His wife, Maira, an interior designer, is hand-painting the ornate scroll ed designs around the interior arched doorways.

A new tandoor oven is in place in the kitchen, ready to bake Naan (a native flat bread). New ceramic dinner ware and copper serving bowls await the preparation of such dishes as Mughulai Chicken (with almonds, cashews and raisins),Chicken Pasanda (with coconut milk and nuts), lamb with spinach, Paneer Tikki Masala, and Fish Pakora, to name just a few. In addition, he will have daily specials, a “special something” that will be unique and delicious.”

Tandoor offers the taste and texture of 5,000 years of Indian culture in a collection of vegetarian and non-vegetarian dishes made with fresh herbs and spices.

As Hakeem launches the new Tandoor, he’s added a lunch buffet to the formerly evening-only establishment, offering a tempting sampler of with chicken, shrimp and other dishes. Patrons can tastea variety of the delights of Indian cuisine for one low price: $6.99. Hakeem has also dropped the prices on the evening menu. He will also be serving wine and a selection of beers from India.

Currently, he has several of his former staff returning, but is also looking to hire several additional serving staff members before the opening. Contact Hakeem at 931-338-2300 for more information.

Starting July 1, Tandoor will be open Tuesday through Saturday from 11-2 for the lunch buffet, and will be serving dinners Tuesday through Friday from 4:30-9 p.m., Saturday from 4:30-9:30 p.m., and Sundays from 11 a.m. to 8 p.m. He is located in the Plaza across from Books a Million, and next to Dustin Jewelers. For reservations, patrons can call 931-647-8200.

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“Right to hunt” constitutional amendment passes 105th General Assembly

House Joint Resolution 108 passed on the House floor this week with overwhelming aproval. The constitutional amendment would add provisions to the state constitution establishing the right to hunt, fish, and harvest game subject to “reasonable rules and regulations.” An excerpt from the resolution reads:

Hunting and fishing are honored traditions in the state; citizens have enjoyed the bounty of Tennessee’s natural resources from the time prior to statehood, including hunting and fishing for subsistence and recreation; therefore, hunting and fishing is a vital part of the state’s heritage and economy and should be preserved and protected.

Having already passed the Senate this year, the amendment must now win the approval of the 106^th General Assembly next year by a two-thirds vote. The measure could be on the ballot for referendum as early as 2010.

“Pass the bottle” clears committee

The “Pass the Bottle” legislation, which would ban open containers in vehicles, and one of several DUI bills rolled out as a comprehensive effort to combat drunk driving, passed subcommittee this week and will next be heard in the State and Local Government Committee. The bill has met resistance for the last several weeks, however, members who previously seemed to oppose the bill wrangled over amendments, one of which lessened the charge for having an open container in a vehicle to a misdemeanor and a $50 fine.

If the bill is signed into law, federal funds to the tune of over $13 million could be returned to the road building account, and used in much-needed areas of maintenance such as road paving. Currently, the state receives the federal funds, but is restricted in how the money is spent. Due to these restrictions, much of it is now used for public safety campaigns.

Legislators participate in “Ag Day on the Hill”

Legislators participated in “Ag Day on the Hill,” an event sponsored by the House Agriculture Committee to raise awareness regarding the many things Tennessee farmers contribute to our economy and identity. Representatives from the Tennessee Farmers Cooperative, the U.S. Department of Agriculture, and produce, dairy and beef producers were all on hand to meet with legislators and discuss their initiatives and products. Below are some highlights:

Tennessee Farmers Cooperative: Despite a difficult year in which farmers were plagued with drought conditions, the Tennessee Farmers Cooperative reported a successful year due to the hard work and determination of their farmers. All of the state’s feed manufacturing facilities were designated Safe Feed/Safe Food Certified Facilities by the American Feed Industry Association, a rigorous process ensuring safe food.

U.S.D.A.: Although the number of farms in the U.S. decreased slightly, cash receipts from farm marketings increased by 11 percent. The top commodity in the state of Tennessee proved to be cattle.

Produce and Dairy: The Tennessee Department of Agriculture has rolled out a new website, http://www.picktnproducts.org/, that features great gifts, seasonal recipes, games, and where to find fresh produce, and hardy plants.

Dairy farmers reported that Americans are consuming more dairy than ever before. Per capita consumption of total milk has climbed to 605 pounds today from 552 in 1983. Tennessee is part of the Southeast United Dairy Industry Association, which also recently rolled out a new website, http://www.southeastdairy.org/.

For more information, please visit www.tennessee.gov/agriculture.

In brief…

• Schools: The House voted unanimously this week to pass legislation that requires school principals to grant students excused absences for up to 10 days for the purpose of visiting a parent who is stationed outside of the country. Currently, if a student’s parent, custodian, or other person with legal custody or control is a member of the United States armed forces or National Guard, a public school principal must give the student an excused absence for one day when the member is deployed and another day when the service member returns from deployment. Having already passed the Senate, the bill will now be sent to the Governor for his approval.
• Public Records: House Bill 2750 passed the Local Government Subcommittee this week, and will now be heard in full committee. The measure will allow elected bodies to set up websites where they can “instant message” one another, making the “conversations” available for the public and the media’s viewing. The bill was filed in response to the problems associated with the state’s Sunshine Law.
• Energy: The House voted this week to support House Joint Resolution 838, a measure that encourages the governor to establish a goal of reducing fuel consumption by at least 15 percent in the state’s vehicle fleet by June 30, 2010. The resolution was embraced by House members on both sides of the aisle. The sponsor said he believed that 2010 was a realistic goal to reduce the fuel consumption.
• Education: A bold education initiative called “Education Pays” was passed out of the House Education Committee, winning bi-partisan approval. The bill’s sponsor said he was extremely pleased that the Education Committee is thinking outside the box. The Education Pays Act creates a pilot program to give cash rewards to encourage academic achievement among at-risk students.

The week ahead…

• House Bill 3519 exempts home-based kitchens where non-potentially hazardous foods are made and the sale of such foods at farmers’ markets from department regulation. (Agriculture)
• House Bill 3715 requires meat or milk from cloned animals and all food for human consumption that has been genetically altered or modified to be labeled as such and that notice be appropriately given to the public. (Agriculture)
• House Bill 3865 requires all birthing hospitals to provide educational materials for parents of premature newborns. (Health and Human Resources)
• House Bill 3059 creates a Class B misdemeanor offense of consuming alcoholic beverage while driving motor vehicle on public highway and Class C misdemeanor offense of possessing open container of alcoholic beverage within passenger area of motor vehicle on public highway. (State & Local Government)
• House Bill 4023 prohibits the diminution in value of gift cards and gift certificates. (Consumer & Employee Affairs)
• House Bill 3991 creates new Class E and D felony offenses of assault on law enforcement officer; and Class B felony offense of aggravated assault on law enforcement officer. (Judiciary)
• House Bill 4042 authorizes human resource agencies to apply for grants and implement statewide an intervention program called “Moral Kombat.” (Education)
• House Bill 0009 creates K-12 lottery capital outlay special account; establishes grant program for capital outlay projects for K-12 educational facilities administered by comptroller of the treasury. (Education)
• House Bill 4185 adds a new classification of limited resource waters to the Water Quality Control Act of 1977. (Conservation & Environment)