Wreaths Across America, a Tradition Born in Down East Maine

Today, December 9, 2012, is the second Saturday in December which means Wreaths Across America has started its annual journey from Harrington, Maine to Arlington National Cemetery in Virginia. Its mission is to “Remember, Honor, and Teach”.

Evergreen wreaths were originally hung in homes or on doorways by pre-Christian cultures as symbols of hope, renewed light, and victory. Catholics and Protestants of the Christian world adopted the tradition during the sixteenth century to celebrate the hope and everlasting light of Christ. Where its tradition came from doesn’t really matter as much as the sentiment a wreath has woven into its circle of boughs.

Each holiday season the state of Maine ships millions of wreaths and trees (that share a similar history with the wreath) to other states across the nation. But, it is the convoy that departs from Worcester Wreaths to carry wreaths to Arlington National Cemetery and 500 other locations nationwide that fills my heart with joy and brings a tear to my eye. This is the tradition of the wreath I choose to celebrate. I’m extremely proud my son and grandson have both had the opportunity to be part of Dedham/Lucerne’s Fire Department’s escort of the wreaths from the Ellsworth’s town line to Holden’s as Wreaths Across America travels down Route 1A on the first leg of its journey. Tomorrow at noon (EST), I will be feeling pride again as I take a moment to remember all fifty USA statehouses and Washington, DC place wreaths to honor those who have sacrificed their lives for our freedom.

Wreaths Across America was established because Morrill Worcester, owner of Worcester Wreaths, remembered. He remembered a trip he had made to Washington, DC and Arlington as a boy and he remembered what he has today is because of those who paved the way. When his company had an overabundance of wreaths in 1992, he delivered the extra wreaths to a section of Arlington that was experiencing declining numbers of visitors. In 2005, it was a photograph of one of Worcester’s evergreen wreaths with its bright red bow adorning a headstone in the snow that brought immediate fame and attention to the Wreaths Across America tradition. A tradition Morrill Worcester started in a quiet little town in Washington County, Maine, because he remembered.

The 2012 journey to Arlington includes VIP guests. Besides Maine’s First Lady, six media communications students from Hancock County Technical Center in Ellsworth are traveling with the wreaths. They will be collecting video, audio, and photography of the escorted caravan as it meets with veterans, gold star families, and delivers wreaths. You can follow their entire journey through their posts online at:

r/http://www.flickr.com/photos/mediaisland 

http://www.facebook.com/pages/HCTCMediaCommunications/162794347066088

Since pictures are worth a thousand words, I’ll let some I took today complete my story, though it is difficult even in a picture to express what miles of escorted wreaths actually looks like. It's one of those things you best enjoy if you're experiencing it. You may notice, as you browse, Blae and I both have cameos in this blog since my husband took some of the photos. 

Watch for Maine to be mentioned on the national news when the caravan of wreaths rolls by Washington, DC and reaches its destination on December 15^th!

For More information about Wreaths Across America:

www.wreathsacrossamerica.org

To Learn More About Holiday Traditions:

http://www.thehistoryofchristmas.com

http://www.northwoodsinspirations.com/wreath%20History1.htm

Coming Up...

My next blog post will  feature 

"Last Night!" a unique New Year's Eve tradition in Blue Hill, Maine.

Stay tuned!

© Copyright 2012 Gail J. VanWart  All Rights Reserved

Gail J. VanWart is a regular contributor to theSCENE:
a publication of Courier Publications LLC in Rockland, Maine with distribution in Waldo and Lincoln Counties

Look for upcoming contributions by Gail J. VanWart in Washington County, too: 

County Wide News

County Wide is a journal of fact and opinion published since 1977 by 

County Wide Communications,Inc. at 25 Main Street, P.O. Box 497, Machias, Maine 04654.

Phone (207) 255-NEWS for a free online subscription to County Wide News or E-mail countywideonline@hotmail.com

Hurray for the Pumpkin Pie!

Yes Indeed, Hurray for the Pumpkin Pie! 

Since Maine and Thanksgiving are both rich with tradition, this blog will be nosing around my kitchen and an old tradition of making a pie from scratch. My friend Natalie Bolton in Colorado, of Wise Penny Marketing & Design LLC, is the author of the pie crust recipe. The pumpkin pie recipe that follows it is directly from the pages of an 1890 cookbook my grandmother once used here on the farm. Pairing the pumpkin pie filling from scratch with Natalie’s homemade pie crust, just might make your Thanksgiving dessert extra special. It can also be a way to use up some leftover Halloween pumpkins instead of just tossing them away as waste. 

Make Your Own Pie Dough in 15 Minutes or Less

Before you run off to the store to purchase a packaged pie crust, wait! You can make a low-cost, delicious and beautiful pie dough yourself in about 15 minutes or less.

Here's what you'll need to make a single 9” pie shell:

1 c. all-purpose flour

¼ - ½ t. salt (adjust according to your preference)

1/3 c. vegetable shortening (I like using the sticks as they're easy to measure)

3 T. ice water

I've found that one of the keys to making a great crust is to start with cold ingredients. So, at least an hour before you begin, put your shortening and flour in the fridge.

Now, once you're ready to start, gather your ingredients and mix your flour and salt thoroughly in a mixing bowl with a fork:

Next, add your cold shortening to the flour mixture . . .

and mix in with quick strokes using your fork or a pastry blender. DO NOT OVERMIX – it should not be smooth. You want to end up with bits of shortening still in the mix.

Next, add about 2 T. of ice water and start to work it in:

As the mixture comes together, set aside your fork and start shaping the mix into a ball gently with your hands. Add water by small amounts, up to another 1 T. water, until you are able to incorporate all the flour into the ball. If you add too much water and it gets too sticky, add a bit more flour.

Ta-da! Your dough is complete! If you have time, wrap the dough in plastic and set in the fridge for half an hour or so before preparing to roll it out. (You can leave it in the fridge overnight if you want, but I find that leaving it longer than that makes it rather crumbly and more difficult to roll out.)

Now, in order to roll out your dough and get it into the pie plate as easily as possible, you need to be able to transfer it smoothly. I find the best way to do this is to roll it out on a sheet of plastic wrap or waxed paper.

To do this, take a square of plastic wrap, smooth it carefully and tape each corner onto your clean countertop:

Sprinkle a bit of flour onto the surface, place your dough in the middle, and begin to roll out. Smooth the edges as you go to keep the circle as round as possible:

When your crust gets near the edge of the plastic wrap, place your pie plate carefully on top to make sure you have enough crust to go past the edges of the dish:

Next, remove the corners of tape from the countertop and slide your hand carefully beneath the plastic:

Place your other hand on top of the dish and flip it over. Remove the plastic wrap carefully and gently press the crust into the edges evenly. Now you can use your thumb and forefinger to make pretty fluted edges like this:

At this point, if your recipe calls for a baked crust, preheat your oven to 400º and use a fork to prick all around the bottom and sides of the crust . This helps keep the crust from puffing up during baking. (You can also use pie weights or pour beans on the bottom, but I find removing them can a bit of a challenge.)

Place your crust in the oven and bake for 10 minutes. Depending on the heat of your oven, you may need to bake for up to 20 minutes to get the desired browning – my oven tends to be hot and I don't like it too browned, so I usually only need about another 2-5 minutes of baking:

Now you have a lovely 9” baked pie shell

Pie crust recipe, instructions, and photography by Natalie Bolton

Next up: Pumpkin pie!

PREPARE THE PUMPKIN

Cut a firm fresh pumpkin into long strips, remove the soft pulp and seed, pare the strips and cut them into small pieces. Place the pumpkin in a kettle with very little water, cover the kettle tightly, and stew slowly, stirring frequently and adding water if necessary if pumpkin is in danger of becoming too thick, but always remember the less water you need to use makes for a better pie. When the pumpkin is soft, drain in a colander and mash (these days we can toss it into a blender). After it is pureed, it is ready to use to make pies, cakes, breads, pudding, or just plain mashed pumpkin garnished with brown sugar and spices.

The old cookbook says,  “The quantities given below will make three good, deep pies.”

PUMPKIN PIE

One quart of stewed pumpkin

Three pints of milk

Six eggs

One tablespoonful of salt

One and a half tablespoonful of ginger

One teaspoonful of cinnamon

One cupful of sugar

Beat the eggs very light, add them to the pumpkin, and stir until mixture is creamy; then add the salt, sugar, cinnamon, and ginger. Stir thoroughly, and when the mass is well mixed add the milk, a little at a time. Taste the mixture and add additional sugar and spice if needed. Line three pie-tins, divide the filling among them, stirring it all the time it is being poured into the plates; and bake half an hour in a quick oven. Do not be afraid to use the quantity of ginger given, for much of its strength is evaporated in the baking. This is a most reliable recipe and will produce most delicious pies.

Note: A quick oven these days is about 425°F.

Happy Thanksgiving!

For even more traditional Thanksgiving recipes and fun, check our the The Yankee Chef™

Coming Up...

My next blog posts will  feature Wreaths Across America, a touching tradition of remembrance which began in Harrington, Maine and 

"Last Night!" a unique New Year's Eve tradition in Blue Hill, Maine.

Stay tuned!

© Copyright 2012 Gail J. VanWart  All Rights Reserved

Gail J. VanWart is a regular contributor to theSCENE:
a publication of Courier Publications LLC in Rockland, Maine with distribution in Waldo and Lincoln Counties

Look for upcoming contributions by Gail J. VanWart in Washington County, too: 

County Wide News

County Wide is a journal of fact and opinion published since 1977 by 

County Wide Communications,Inc. at 25 Main Street, P.O. Box 497, Machias, Maine 04654.

Phone (207) 255-NEWS for a free online subscription to County Wide News or E-mail countywideonline@hotmail.com

We're Golden in Maine!

They say some of the best things in life right under our noses can, at times, go unnoticed. It is often more tempting to jump into a car and take off on a trip in our fast paced world than it is to slow down a few minutes to appreciate what is right in front of us in our own backyards.

Blae, my faithful Border Collie, pointed that fact out to me and my husband as we walked the farm this past week while developing our pollinator plan for the future. Since pictures are worth a thousand words—and words often can't express nature's beauty accurately—Blae and I thought we'd let the photos we took on our farm this past week speak for themselves in this blog post. We hope you enjoy them.

What's in your backyard?

Blae, with his "Dad"
 Enjoying the Shades of Autumn on Peaked Mountain Farm

Kiwi Leaves Decorate our Woodshed.

Hues of Gold Enhance the View of Lucerne Inn
from Peaked Mountain Farm.

Painted Leaves Surround our Fields

Peaked Mountain is Framed in Gold

Autumn's Golden Backdrop on Peaked Mountain Farm

To learn more about Peaked Mountain Farm and the Lucerne Inn:

peakedmountainfarm.com and lucerneinn.com 

(You'll see be looking back at Peaked Mountain from the Lucerne Inn sight.)

© Copyright 2012 Gail J. VanWart  All Rights Reserved

Gail J. VanWart is a regular contributor to theSCENE:
a publication of Courier Publications LLC in Rockland, Maine with distribution in Waldo and Lincoln Counties

Look for upcoming contributions by Gail J. VanWart in Washington County, too: 

County Wide News

County Wide is a journal of fact and opinion published since 1977 by 

County Wide Communications,Inc. at 25 Main Street, P.O. Box 497, Machias, Maine 04654.

Phone (207) 255-NEWS for a free online subscription to County Wide News or E-mail countywideonline@hotmail.com

Fright at the Fort is a True Halloween Thriller

Fort Knox in Prospect from the Bucksport, Maine

Not many people in America enjoy such a grand fortification as a community focal point as the residents of Bucksport, Maine. Their view of Fort Knox in Prospect is a scene to behold. The fort, named after Major General Henry Knox, America's first Secretary of War, was established in 1844 in preparation of a British battle on the Penobscot River, which never materialized. It now stands proudly as Maine’s most visited historic sight. 

Three Witches - Photo by Kate England
 Courtesy of Friends of Fort Knox 

As serene as it looks most of the year, during October, Fort Knox becomes perhaps the largest spook house in the state of Maine, maybe even on the entire East Coast. Who knows? What I do know is, it’s a somewhat spooky, giant window into the past. You can look beyond its granite and brick construction and into the very spirits of those who once lived in its dark and chilly confines. Many visitors have claimed to have seen and heard remnants of another era who are still clinging to the fortification to this very day in their afterlives. Don’t just take my word for it, do an Internet search. You’ll discover plenty of reports of pretty believable evidence from paranormal experts of ghostly footsteps and spectral apparitions of the soldiers who were once encamped there.

Photo Courtesy of Friends of Fort Knox 

If you’ve never done so, imagine visiting Fort Knox for a planned haunted event. I’m sure hair will rise up on the back of many necks there this year, as it executes its 13th annual Fright at the Fort event. Friends of Fort Knox, the non-profit, historic preservation organization that oversees and plans fort activities, reported 9,200 people attended their 2011 Fright at the Fort and, since they’ve doubled their efforts, expect an even larger crowd this season. When you add to those previously mentioned spirits, still clinging to the fortification in their afterlives, some concocted—yet thoroughly convincing—demons, ghouls, zombies and witches, you can’t help but have a frightfully perfect Halloween thriller. Exactly what Friends of Fort Knox strives for!

Waldo - Photo by Jamie Pellerin
Courtesy of Friends of Fort Knox 

The four opportunities to experience Fright at the Fort this year are on October 19, 20, 26 and 27, from 5:30 to 9:00 p.m.  Plan to arrive before 8:30 p.m. to allow enough time to be properly frightened.

Other upcoming October 2012 events at Fort Knox are ghost tours scheduled on October 6 and 13, and a special Belfast Maskers theatrical production—a positively terrifying retelling of Robert Lewis Stevenson’s Jekyll and Hyde—dramatically staged on the fort’s parade grounds October 12 and 13.

Ghost hunting can be fun at Fort Knox any time of year.

Click picture to view larger poster.

For more information about Fort Knox in Prospect, Maine, visit www.fortknox.maineguide.com and for advance event tickets, call 207-469-6553.

FAQ’s about Fright Night

Learn about Friends of Fort Knox

© Copyright 2012 Gail J. VanWart  All Rights Reserved

Gail J. VanWart is a regular contributor to theSCENE,
a publication of Courier Publications LLC in Rockland, Maine