The Harper News (Harper, Tex.), Vol. 9, No. 15, Ed. 1 Friday, May 25, 2012 Page: 3 of 12
This newspaper is part of the collection entitled: Gillespie County Area Newspaper Collection and was provided to The Portal to Texas History by the Harper Library.
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The Harper News
May 25, 2012
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Callen Stevenson signed a letter of intent to play baseball for Schreiner University for the
2012-2013 school year. He is pictured with his parents, Holly and Chris, head baseball
coach, Scott Lake and athletic director, Cody White.
Youth Range Workshop Accepting
Applications
The 2012 Youth Range
Workshop will be June 24 -
29 at Texas Tech University
at Junction. Workshop par-
ticipants enjoy hands-on
activities like plant identifi-
cation, plant collecting, and
stocking rate evaluation.
Special sessions are held on
water and total resource
management.
This is the 58th annual
youth range workshop for
4-H and FFA youth in Texas.
Volunteer range profes-
sionals in Texas conduct the
training. Curriculum is
updated constantly as
increasing importance is
placed on a landowner’s
ability to make sound envi-
ronmental, social and eco-
nomic decisions.
The May 28 deadiineto
apply is extended until forty
participants are chosen for
the workshop. Boys or girls
who want to apply should
be 14-17 years old, and
have completed the 8th or
ninth grade, but not have
finished high school.
Applicants should be active
in 4-H or FFA, and be willing
to take part in all the work-
shop activities.
The cost for the six-day
workshop is $300. Gillespie
Co. SWCD and Gillespie Co.
Wild Game Dinner would
each pay tuition for one
Gillespie County student to
attend this Workshop. A
brochure and complete
application are at
www.ranaelands.orQ/texas/
voutheducation.htm.
To learn more, call the
SWCD office at 830-997-3349
ext. 3, or call Hoyt
Seidensticker at 210-414-
6603. The workshop is
sponsored by the Texas
Section—Society for Range
Management.
From the Kitchen of Old Stone Market
by Karen Vaucher
selves before the fire, talk-
ing and streaming the
polenta or cornmeal into
boiling water, all the while
stirring it vigorously in a
clockwise direction with a
kind of wooden paddle
called a “caldina”. When
the polenta was done, it was
poured out into a ring on
the top of the “madia” or
dough-box where a perpet-
uating flour and yeast mix-
ture was stored. Poetically,
according to one of Italy’s
most famous authors, it
looked like a harvest moon.
Polenta is very versatile.
There are endless possibili-
ties to serving it, which was
part of its popularity over
the centuries. It can be
served creamy and cheesy
or layered and baked or
placed in a mould, cooled
and cut into cakes which
can be fried in butter or
olive oil so that they are
crispy and golden on the
outside but soft and creamy
on the inside.
It lends itself to a simple
tomato sauce as an accom-
paniment or it goes very
well with a ragout or a
stew. It is excellent as a
side dish with quail, game,
venison or fish. Its starchi-
ness replaces bread or
potatoes in your classic
meal.
“Defying its humble ori-
gin, polenta is now moving
toward a new audience, the
gourmet food restaurant
and a more high end clien-
tele”(quote: Justin Demetri/
Life in Italy).
Basic Method for making
Polenta:
1 Tablespoon Salt
2 cups coarse grained corn-
meal
Bring six cups of water (or
a combination of water and
stock) to a boil in a very
large kettle.
Add the salt, turn down
the heat to medium low so
that the water is just sim-
mering, and add the corn-
meal in a very thin stream,
stirring with a large, long
wooden spoon. The stream
of cornmeal should be very
thin so that you can almost
see the individual grains.
Never stop stirring and keep
the water at a slow simmer.
Continue for 20 minutes
after all the cornmeal has
been added. The polenta is
done when it tears away
from the sides of the pot as
you stir.
When it is done, pour the
polenta onto a large plat-
ter. Allow it cool first if you
are going to slice it in
preparation for subsequent
cooking. Otherwise, serve it
The Harper American Legion
INVITES YOU TO A
Flag disposal Ceremony
on Memorial Day, May 18, 2012
at 10:00 A.M.
in the Community Park.
Any persons with
old, tattered flags
can bring them to
the ceremony or
contact Roy Kasper
or Jim Bisson.
POLENTA: Italian
Comfort Food
Once known only as a
poor man’s diet, polenta is
enjoying renewed populari-
ty among restaurants today.
Simply speaking, polenta
is coarsely or finely ground
yellow or white cornmeal,
the Italian equivalent of our
southern grits. The name is
derived from the Latin for
hulled or crushed grain
(“pulmentum”). Interesting
enough, it also comes from
the same base as pollen.
Polenta was one of the
earliest foods made from
grain. Before the introduc-
tion of maize from explo-
rations to the New World in
the 16th century, polenta
was made from earlier
forms of grain mush such as
farro, millet, spelt, oats,
barley or buckwheat. Once
corn was introduced to the
European diet, wealthy
landowners saw the ease by
which they could cultivate
it, and polenta began to be
made exclusively from corn
meal. The wealthy
landowner saw it as an eco-
nomical way to nourish his
farm workers. The poor
farm worker saw it as a fill-
ing and tasty staple that
could lend itself to various
combinations of sauces,
vegetable and meats..
In Roman times, it was a
staple of the conquering
Roman Legions who ate it
almost exclusively in a cake
form. Even though bread
was widely available in
Ancient Rome, the legions
and the poor alike pre-
ferred the simplicity and
tastiness of their polenta.
The making of polenta in
ancient times was consid-
ered almost a family rite or
ritual. It was made daily,
after work in an unlined
copper kettle or “caldiera”
with a cone shaped bottom
that could fit into a hole or
space in the hearth. The
hearth was usually wide
enough to accommodate a
bench where the family
could sit, warming them-
piping hot mixed with olive
oil or butter, cheese and
herbs.
If some of the polenta
sticks to the bottom of your
pot, cover the bottom with
water and let it soak for 25
minutes. The pot can then
be easily cleaned.
Polenta Tart with Cremini
Mushrooms:
Make the basic recipe as
described above. When the
polenta is done stir or whisk
in 1/2 cup grated Parmesan
Cheese and 4 Tablespoons of
unsalted butter.
Mushrooms:
4 Tablespoons unsalted but-
ter
3 large shallots finely
chopped
1/2 lb. cremini mushrooms,
thinly sliced
1 /2 cup heavy cream 3
Tablespoons chopped chives
2 Tablespoons fresh Italian
parsley chopped
1 Tablespoon fresh thyme
leaves
1 /2 teaspoon fresh lemon
juice Salt and freshly
ground pepper to taste.
Melt the butter in a large
skillet over medium heat.
Add the shallots and cook
for five minutes or until soft
but not brown. Stir in the
mushrooms and cook for
ten minutes until all the
moisture has evaporated.
Stir in the cream and bring
to a boil. Remove from the
heat and stir in the herbs,
lemon juice, salt and pep-
per.
Line a nine or ten inch
fluted tart pan with plastic
wrap. Fill with half the
polenta. Spread the mush-
rooms in an even layer over
the polenta. Top with
remaining polenta. Cover
with plastic wrap and
refrigerate for two hours or
until firm. (This can be
made several days in
advance up to this point).
Preheat the oven to 400
degrees.
Remove the top sheet of
plastic wrap and invert the
tart onto a parchment-lined
or non-stick baking sheet.
Remove the bottom layer of
plastic wrap. Bake for 15-20
minutes until heated
through. Garnish with thinly
sliced Roma tomatoes,
shaved parmesan cheese,
and fresh herbs.
Bon Appetit!
(Karen Vaucher is avail-
able as a guest speaker for
clubs and organizations.
She can be reached at:
info@oidstonemarket.com
at 830 864-5060).
ATTENTION CTEC MEMBERS
IN
BOARD DISTRICT FIVE
(Gillespie/Blanco County Areas)
Your District Meeting will be held on Thursday, June 14,
2012, at 6:30 p.m. at the Fredericksburg High School
Auditorium. Official notices and registration cards were
mailed out with the May issue of the Texas Co-op Power
magazine.
Members from District Five will meet to select a candi-
date from the area for the Board of Directors, and to
hear Co-op management discuss current issues affecting
your cooperative and answer any questions or concerns
from the area.
All District Five members attending this meeting will be
given a $10.00 bill credit (per membership) on their
electric bill, and will also be entered into a drawing for
door prizes.
Contact
Elected
Officials
Cemetery Board
Studies Needs
As Memorial day draws
near, we really begin to
remember the ones gone
on ahead to our heavenly
home. Although the Harper
Community Cemetery has no
formal scheduled services,
we all need to take a minute
to remember our families as
well as military and other
families who have served us
all so well. The American
Legion places crosses on
military veterans graves
that are buried in the
cemetery.
The Harper Cemetery
was started in the 1800s. No
plots have ever been sold
and no maintenance fees
ever assessed. Not too
many years ago graves
were hand dug by volun-
teers. Families cared for
their graves. As the years
passed families scattered
and the care of the ceme-
tery fell to volunteers.
Volunteers have also
decreased in numbers.
Maintenance now must be
hired.
People have been very
generous with donations
and it is very refreshing to
see the care and respect for
the cemetery maintained. It
is the committee’s sincere
hope we can continue with
the past policies of no
charges. Memorial dona-
tions or any donations will
eTp keep
going.
A very generous bene-
factor has come forward
and asked the committee to
study the cemetery needs
and submit a project list
with cost estimates. None of
the projects are to include
ordinary maintenance.
These projects are to
include permanent changes
to keep the cemetery a
beautiful and serene place
for final resting places.
We need to show pride
in our cemetery as we do in
our daily lives, homes and
community. We will be
making our project list in an
effort to keep our cemetery
as it should be, peaceful and
respectful.
The cemetery committee
sincerely thanks all who
have so generously donated
and asks for continued sup-
port thru donations and
memorials. Memorials can
be left at Security State
Bank in Harper or mailed to
Harper Community
Cemetery, 162 Bobbie Lynn,
Harper, Texas.
Serving on the ceme-
tery committee are Mary
Ann Stevens-President,
Waynne Rogers, Vice-
President, Jeanette Bode,
Sec-Tres. Also on the board
is Spencer Hart.
■neririai
(Editor’s note: As critical
issues come before both
the state and national gov-
ernments, 1 have decided to
devote a little of the
paper’s space to contact
information for our elected
officials. The closer we as
citizens stay in contact, the
better our officials can act
to protect our interests.)
President
Barack H. Obama, The White
House, 1600 Pennsylvania
Ave. Washington, D. C.
20500 •
www.whitehouse.aov
Vice President
Joe Biden, Executive Office
Bldg. Washington, D. C.
20501
vice Dresident@white-
house.aov
U.S. Senator
Kay Bailey Hutchison, 284
Russell Senate Office Bldg.
Washington, D. C. 20510
(202)224-5922
www.hutchison. senate.aov
U. S. Senator
John Cornyn, 370 Russell
Senate Office Bid.
Washington, D. C. 20510
(202)224-2934
www.cornvn.senate.aov
U. S. Reoresentative
Mike Conaway, Dist. 11,511
Cannon House Office Bid.
Washington, D. C. 20515
(202)225-3605
Llano office - (325) 247-
2826,
www.conawav.house.aov
Texas Govenor
Rick Perry, P. 0. Box 12428,
Austin, TX 78711
(512) 463-2000 www.aov-
ernor.state.tx.us
State Senator
Troy Fraser, Dist. 24, P.0.
Box 12068, Capitol Station
Austin, TX 78711,
512.463.0124, 512.463.3732
830.693.9900
State Reoresentative
Doug Miller,
doua.miller@house.state.tx
■ US
P.0. Box 2910, Austin, TX
78768-2910, 512.463.0325
or 512.463.6161
County Judae
Mark Stroeher, 101 W. Main
Fredericksburg, TX 78624
(830) 997-7503
County Sheriff
Buddy Mills, 1601 E. Main,
Fredericksburg, TX 78624
800-735-0362
Countv Commissioner. Pet 5
Billy Roeder
101 W. Main,
Fredericksbug, TX 78624
(830) 997-7503
Copies of The
Harper News
are available
in these fine Harper
stores:
Waldos,
Behrends Feed at
Bode’s, Dauna’s, and
the Longhorn Cafe.
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Stevens, Martha. The Harper News (Harper, Tex.), Vol. 9, No. 15, Ed. 1 Friday, May 25, 2012, newspaper, May 25, 2012; Harper, Texas. (https://texashistory.unt.edu/ark:/67531/metapth844820/m1/3/?q=green+energy: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Harper Library.