By: Sarah Fritschner
Berea resident CARLA BAUMANN is uniquely positioned for the next phase in her life. After 35 years as a public health nurse and growing food on the family farm (located in Madison and Garrard counties served by Blue Grass Energy), she has begun a nurse coaching practice. Nurse coaches provide holistic support to people dealing with health and healing challenges.
For Baumann, healing must integrate the kinds of produce, chicken, and turkeys she and her family (husband Lothar, son Bryce, and daughter-in-law Anna) grow and raise for selling at the Berea and Lexington Farmers’ Market, or to Berea College, the Black Feather Café, Happy Meadow Health Food Store, and Boone Tavern. They also market turkeys through a large Atlanta-based farm-food subscription service. (They do not sell beef directly to consumers.)
A member of Berea’s Economic Advancement Team’s food sustainability committee, Baumann believes that healthy eating and lifestyle choices must be part of the healing process. She plans to move her business to the farm, where clients can purchase fresh food grown without pesticides and herbicides. “The farm will be part of the healing environment,” she says.
Carla’s recipe for cucumber salad comes from her German mother-in-law, who moved to the U.S. with her husband, who spent time in the 1940s as a prisoner of war farming with Mennonites in Virginia. “She’s an amazing cook and baker and very healthy,” Carla says. The cucumber salad was the side dish that her son Bryce requested for his wedding rehearsal dinner. It makes a great choice for side salad when leaf lettuce has bolted and cucumber vines are at peak production.
Oma’s Cucumber Salad
1 tsp salt, or to taste
1 Tbsp lemon juice, or vinegar
2 Tbsps olive oil or other oil
2 Tbsps honey
4 Tbsps (or more) fresh chopped herbs (dill is especially good, oregano, basil, etc.)
1⁄2 tsp freshly ground black pepper, or to taste
Slice cucumbers very thinly using hand-held grater or mandoline. Sprinkle cucumbers with salt so that it is well-distributed. Let sit in a bowl for 20 to 30 minutes. Drain liquid.
Meanwhile, mix lemon juice, olive oil, and honey. Stir until honey is dissolved. Drizzle drained cucumbers with dressing. Add herbs and pepper to taste. Taste for salt and add some if necessary. Serve immediately or refrigerate. Good as a side dish to grilled meat or any mid-summer meal. Serves 8.
Sarah Fritschner coordinates Louisville Farm to Table, a program bringing more Kentucky-grown food into local homes, restaurants, and institutions.
Easy Marinade Chicken
1 chicken, cut up, or 4-6 skinless chicken breasts or thighs
1⁄2 C soy sauce
1⁄4 C vegetable oil
1⁄4 C red wine vinegar
1 tsp dried oregano
1⁄2 tsp dried basil
1⁄2 tsp garlic powder
1⁄4 tsp black pepper
Place chicken in a zipper-style, plastic lock bag or shallow dish, then place all ingredients over the chicken, shaking to mix. Store in the refrigerator and marinate for 4 to 5 hours. Remove chicken from marinade and grill over medium-high heat 40 minutes (for dark meat), 30 minutes for white meat, and less for the boneless breasts. Do not let flames hit the meat. Meat is done when juices run clear. Serves 4-6.
Submitted by CHRIS ALLGEYER of Burlington, Owen Electric Cooperative: “The Marinade Chicken recipe is one I received from a co-worker about 20 years ago. I’ve been using it every summer during grilling season since. I’m a retired electrician and definitely not a chef, but this recipe is so easy to prepare that anyone can make it.”