Announcements
This list of events is not the complete list of Happenings in
Zionsville... it is only a listing of some of the biggest events and
ZVRA sponsered events. For the nearly complete listing of monthly
"Happenings", please click on the "Happenings" icon to visit our
"Happenings" page. Events are entered as soon as dates and times are
announced through town and various association/company websites as well
as Facebook pages, so check the calendar early and often! Much time and
effort is spent bringing this first ever VRA calendar listing of
Zionsville events to you. If you would like to ensure that your event is
posted on our "Happenings" page please email the details to
editor@zvra.com
The ZVRA will be supplying refreshments and leading groups during
this year's
GhostWalk! This is our first year taking part in this great
Village event! To volunteer your time, email ghostwalk@zvra.com.
1st Street Beautification Project Design Workshop Day - August 17th
The VS Engineering Design Team will be meeting with
various people in Zionsville to discuss OUR ideas and suggestions for
1st Street. You may send your comments and suggestions for 1st Street
to president@zvra.com so the ZVRA board members can present them to the
Design Team. To stay abreast of the project, go to
www.reasite.com/firststreet/
Saturdays Zionsville Farmer's Market 8am to 11am all summer; August 6th is Corn Day
August 6th (Saturday) Zionsville Street Dance and Taste of Zionsville; 6-11pm
August 9th to 14th Traders Point Hunt Charity Horse Show and Country Fair
August 12th (Friday) Z'Sparkle Party Drag Race to End Alzheimer's; 9pm; VIP tents open at 7pm
August 15th (Monday) First day of School for Zionsville Community Schools
August 17th (Wednesday)ZVRA Garden Club Meeting; 7pm
August 27th (Saturday) Boone County Tox Drop; 9am to 2pm; Zionsville Town Hall
September 5th (Monday) Labor Day
September 9th to 11th (Friday to Sunday) Zionsville Fall Festival and Parade on Main Street; Lions Park
Letter From The President
While we are all about done with this blistering heat and humidity, just
think how cool and crisp those fall evenings of fun will be when we
have the Annual VRA Picnic and the GhostWalk!
We are just about
to get ready for the VRA Picnic and block party on the Evening of
September 24th and as it has been for the last few years it will be held
on Main St between Walnut and Cedar. Bring a side dish to share and the
VRA will supply burgers, dogs and veggie burgers. More info to come in
the September 1st Village Voice, but get it on your calendars now!
It
looks like August 17th is the date for more public input on the 1st
Street Beautification Project. We will get a VRA eblast reminder to you
so you can sign up on the Town’s website to participate in the one of
the slots of the day long charrette. In the meantime, on your next walk
take a stroll down First Street and see if you have any ideas or
questions in mind. I have a ton! Make sure to jot your thoughts down
before the meeting or email them to me (president@zvra.com) and I will
make sure to forward them along.
We now have a more focused plan
on the GhostWalk collaboration with the VRA and Sullivan Munce Cultural
Center. The VRA is going to supply the food and refreshments for the
events and some people to help lead groups and narrate the vignettes. We
have already had quite a few volunteers, but still need more—many hands
make light work! So if we have enough people, most assignments will
just be for one of the two nights, unless you want to be there for both.
Of course, if you are interested in acting in the vignettes, we’ll let
you know when tryouts are going to happen. Please see if you can find
the time to help us out. This is an easy way to support our own
Zionsville arts and history as well as spend time with some great
neighbors who you may or may not know, and last but not least, a way to
put a few bucks into the coffers of the VRA, which allows us to do
things like the picnic, the progressive dinner, and to put on events
like the Town Council Candidate Forum. Email ghostwalk@zvra.com to get
your name on the list and let us know when and what you would like to
do.
We’ll talk soon—when it is MUCH cooler out!
Chris Bucher
VRA Garden Club News
By Delma Mindel
Greetings! The Village Resident’s Association Garden Club, in our usual
inimitable style and in spite of the blistering heat, met at the
historic home of Ralph and Jan Stacy on Tuesday July 19th. It's only
upon peering closely at the photos can you see the rivulets of
perspiration streaming down our faces as we hold cold beverage glasses
against our necks and heads. We heard about all the changes to the Stacy
yard, now garden, over the years. Where once there was a playground,
there now is a shady, inviting space, complete with bubbling fountain.
Walking around the house to the garden in back we saw the flowering
shrubs and plantings, circa Ralph's parents', passed a small, sweet
patio space next to the side porch containing Ralph’s project of
tree-stump-turned-chair. And, when the assembled and heat-wilted guests
heard Jan's delightful invitation to retire to the cool of the air
conditioned house for the rest of our visit, we did.
Thank you, Chris Bucher, for giving us a few hours of your time!
Let
us know if there is more interest in programs like this that you would
like to see the VRA put together. Just email president@zvra.com.
Backyard Delights: Purslane
by Carrie Ciula
When walking through a forest~ or any other
natural place that radiates abundance~ I feel most alive. I know that I
am far from alone when I write that I deeply sense the power behind and
artistry within the way ‘eco~pieces’ fit so perfectly into a rich and
dynamic whole. I lack an adequate description for how this harmony puts
me at ease......
While enjoying the nutritionally rich ‘sparkle’
of a salad that was collected five minutes before meal time (when much
of the produce at the market was grown a month ago) and curtailing
grocery bills are both notable benefits of foraging~ one of the greatest
treasures of collecting and eating wild foods is of a soulful and
mindful nature. There is something about picking and noshing on wild
plants that ‘charms in’ the most discerning of onlookers. Even folks who
sport a serious disinterest in nature will toss out a dozen questions
when they spot you, trail side, plucking up an ‘offensive’ weed and
sticking it in your mouth. This intrigue is more than just inquisitive
criticism; it is an outward expression of a deeper, more intuitive,
nudging. Foraging reminds us that our food is not created in a factory
or a supermarket. It is created by our Earth...and it reconnects us in a
deep and sustaining way~ going far beyond the boundaries of physical
nutrition. No advancement in science can make this variety of beautiful
connection obsolete. While the below is about dining directly from
Earth’s garden, if you have skills at reading between the lines, you’ll
recognize a very sincere plea for less consumption and more
self-reliance. I encourage all of us to do all that we can do to nourish
ourselves, our children & the planet that nourishes us all......
......dig up, dig in, ‘re~wild’ yourself.....and enjoy!!!
Purslane
“I
learned from my two years’ experience that it would cost incredibly
little trouble to obtain one’s necessary food even in this latitude;
that a man may use as simple a diet as the animals, and yet retain
health and strength. I have made a satisfactory dinner, satisfactory on
several accounts, simply off a dish of purslane (Portulaca oleracea)
which I gathered in my cornfield, boiled and salted."
~Henry David Thoreau, Walden (Life in the Woods)
While,
apparently, not one of the more sought after wild plants- or even that
well known in North America- purslane is a popular food in the
Mediterranean and many other areas of the world. Look for purslane in
open, sunny areas as it is a warm weather lover- not sprouting until the
ground temperature reaches around 80 degrees F- very determined once
established and flourishing with ease. The tear drop shaped leaves
(though they remain rounded- not quite reaching a ‘tear drop’ point
where the leaf meets the stem and are typically no longer than 1 inch in
length) are green with a hint of red, first sprouting as four propeller
looking leaves out of a reddish system of stems that resemble pipes
stretching across the ground. The plant rarely reaches more than 2 or 3
inches in height.
Purslane is a succulent- a plant which has
fleshy, water-storing leaves or stems. In extreme cases of drought, the
stems of the plant will pull water back in from the leaves and drop
them. With the way that it spreads across the ground, purslane has the
look of a plant that would root at each node. It does not. Though,
interestingly, much like a starfish, it does grow new plants from cut
segments- granted that the soil conditions are ideal. Purslane’s
hardiness, along with this ability to grow new plants from chopped up
pieces make for an unruly task for those trying to eliminate its
presence from garden space or farmland.......and a delight for wild food
enthusiasts.
It is fairly easy to identify purslane based on its
leaves and stems, alone- for those who still feel uncomfortable,
however- the plants do produce flowers once they reach a certain age.
The flowers are tiny (less than 1/4 of an inch,) are usually yellow in
color, 5 petaled and found on older growth. The tiny black seeds are
barely larger than grains of salt.
Nutritionally, purslane is
potent! It tops the list for quality amounts of vitamin E and contains
an impressive amount of omega-3 fatty acids- unusual for a plant. I have
read that purslane contains up to 4000 ppm of the omega-3 fatty-acid
alpha linolenic acid. For those who take fish or flax oil supplement,
purslane could offer up a nice alternative during the summer months
while saving money in the process. Purslane contains glutathione, is
rich in vitamin C, calcium, magnesium, riboflavin, potassium and
phosphorus, and nicely compares to spinach in its iron content.
With
a mild, very slight hint of sour flavor and chewy texture- purslane
leaves and stems are edible raw and make a fantastic addition to salads.
After rinsing, you can steam or add them to soups, stir-frys or other
veggie dishes.
- Be mindful of spurge, a similar looking,
poisonous plant that can grow near purslane. The leaves of spurge
usually grow in a pair across from each other on the stem~ which is not
as thick as purslane’s stem, and gives off a white, milky sap when you
break it. If careless, it would not be difficult to toss some in your
bag while out scouting for purslane.
Purslane Potato Salad
6 medium red potatoes, cooked and cubed
3 cups purslane, washed and chopped
4 scallions, sliced
2 celery stalks, sliced
4 tbsp. homemade mayo, blended nut~based cream or simply any cold~pressed oil
2 tbps. Dijon mustard
sea salt and pepper to taste
Wash
and chop all ingredients. Mix together in a bowl with mayo, cream or
oil of choice. Add in seasonings to desired taste. Chill until ready to
be served- (can garnish with fresh dill sprigs.)
*blending
nutrient dense leafy greens with antioxidant and water rich fruits into
a ‘green smoothie’ is an easy and incredible way to boost your health
and vitality
Purslane & Plum Smoothie
1 head of red leaf lettuce
1 bunch chard leaves
2 cups purslane, washed
4 black or red plums, pits removed
1 cup mixed berries
1/2 avocado
stevia, to taste
Add just enough water to blend until smooth & Enjoy!
The
one rule, sans exception, of foraging; KNOW YOUR PLANT. While the
benefits of eating wild plants are significant and very worthy~ there is
no room for error. You can, and should, take all of the time that you
need to get to securely know a plant before consuming it....in a way
that you can comfortably and positively identify it 100% of the time.)
Carrie
Ciula is a writer, educator and mind/body therapist, focusing on health
and sustainability through indigenous nutrition and vibrational
medicine.
(Learn more at www.carrieciula.com)
Maplelawn Farmstead News
by Marianne Doyle
Children
grades 3 through 8 enjoyed the fourth year of summer day camps at
Maplelawn Farmstead. Hot? You bet, but plenty of fun and creative
experiences. This year’s camp focused on entertainment in the 1930s.
After a week of sampling movies and radio shows of the Great Depression
era the campers created dance, comedy, magic and singing acts, costumes,
sets, and props to perform a variety show for their families and
friends the last day of camp. Board games such as Monopoly, Carroms and
Chinese Checkers were popular during pavilion time at the farmstead.
Campers tended the vegetable garden harvesting green beans, potatoes,
peppers, cucumbers, zucchini, tomatoes and onions. Favorite lunches
prepared over an open fire included, s’mores, hobo beans, homemade
pickles, brown bread and hand churned ice cream topped with Maplelawn
strawberries.
We look forward to a fifth Summer at Maplelawn, sharing farmstead experiences with more enthusiastic campers!
Coming up this fall at Maplelawn:
Movies at Maplelawn, Friday Sept 23rd 6pm- movie starts at dusk
3rd Annual Mystery at Maplelawn, Oct28-29 Nov 4-5
For more information visit Maplelawnfarmstead.org
Recipe of the Month: Chop Salad
by Caron Peper
This
is one of my favorite midsummer recipes. It allows me to gorge on
summer vegetables AND I can make a batch to eat for days as lunch,
snack, or side dish! Feel free to substitute veggies, but I have found
the vinegar/salt/sugar ratio is near perfect in this recipe.
Chop Salad
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped cucumber
1/2 cup chopped onion
1-2 cup(s) diced tomatoes
2-3 Tbsp vinegar
1/2 tsp salt
1 tsp sugar
dash of pepper
chives or parsley optional
Mix all together. Chill at least a few hours before serving. Will keep for about 3 days in the refrigerator.
5 Simple Ways to Encourage Your Kids to Eat More Fruits & Veggies
by Carrie Ciula
In
our convenience focused society, many kids are learning that it is
quicker to open up a bag of chips then it is to take the time to wash
off a piece of fruit. By now, I’m certain that very few of us have not
heard or read about how important it is to back off of the
commercialized, processed, packaged fare and to get back to the fresh,
Earth produced foods that we are biologically designed to consume.
This
past weekend, our family met up with a few friends for a picnic. One
of the other kids began commenting on what my children were eating-
claiming that veggies are ‘tasteless’ and that he refuses to eat them
unless they are fried. The whole conversation triggered the question in
my mind:
how can we motivate kids to harmonize with and enjoy healthy eating habits?
The following are a few simple strategies that I believe will help if
your child isn’t so fond of the fresh stuff...............
Blend up a fresh fruit and greens smoothie
Blending is an easy, fast and fun way to pack a lot of nutrition into one simple drink.
Begin
by using your child’s favorite fruits and blend them with mild greens
(spinach, lettuces, etc.) and a small amount of water to create a
smoothie that is both palatable and nutritionally potent. As your child
acclimates to the taste- you can begin to branch out with different
fruits and darker greens. You can also use nut milks or fresh juice as a
base for added nutrition.
Dips!!!
If your child is
having trouble ‘digging’ a particular fruit or veggie- try making a dip
to go along with it. Dips are fun to eat and add a whole new dimension,
taste~wise. Examples-> almond butter, sunflower butter, blended
fruit or chocolate dip (cold pressed oil, cocoa or carob powder, vanilla
stevia, sea salt.)
Fun’ify' snacks
Pretend play with
your child while eating...maybe you’re at a cocktail party- or eating
with the Queen and King....use fancy cups and plates, cocktail umbrellas
or reusable straws. Create the dish to look like an animal or
bug...remember thee ol’ ‘worms in the dirt’ recipe from our childhood?
FUN! There are several great and easy-to-find online sites to stir up
ideas.
Include a colorful salad with dinner
The way a
meal looks is often just as important as how it tastes. Use a variety
of different veggies (and/or fruits) so that your salad will be colorful
and visually appealing. Try blending up your own dressing using apple
cider vinegar or lemon, cold pressed oil, and fresh herbs.
Healthy desserts!
Does
your child like ice cream? Try making ice cream from coconut milk...or
avocados and natural flavors/sweeteners. Get creative with fruit by
topping it with the above chocolate sauce or nut/seed based
crumble.....or go for something equally as delightful, yet beyond
simple- like apple slices, almond butter and cinnamon. The
possibilities really are endless.
Naturally, each above idea can
be customized to your child’s unique tastes and preferences. You’ll
find it easier and easier to replace processed, packaged, nutrient
stripped concoctions with
nutrient~rich, real food...Enjoy!
Resident Tourist: Symphony Under the Stars
by Jennifer Bucher
Village
residents gathered on a hot July evening for a special Indianapolis
Symphony performance at Wild Aire Farms. Guests were encouraged to bring
food and decorate their reserved tables. The VRA Garden club decorated
their table with delicate tablecloths and pretty outdoor lanterns.
I
joined village residents Bob and Anne Royalty, Gary and Marcia Angstadt
and Drew Kogan at a table under the sun for a dinner of fried chicken,
homemade tomato tarts (courtesy of Zionsville resident Allison Wharry)
and watermelon salad. Hats and fans were a must on this sunny day!
Special thanks to Marcia Angstadt for having the forethought to bring fans to share.
The
symphony performed a variety of compositions by Indy natives including
Hoagy Carmicheal and Cole Porter. Those who stayed to the very end were
rewarded with a brilliant fireworks display set to the 1812 Overture.
A wonderful night spent “under the stars” with friends and neighbors!
