Heidi Ann Faires
White Rock
We were the only 2 people on the mountain that day. The fog lifting up deep from the bases of the Ozarks was magical, I felt so free, so connected to my soul.
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– Heidi Ann Faires
Author: ozarkstory
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– Kathryn Birkhead
Kathryn Birkhead
Springdale Community Garden
In 2009, Springdale resident Reuben Blood was determined to start a community garden so people who lived in apartments could grow their own food. He was able to convince enough people that it was a good idea that the city provided some unused property for that purpose, and in 2010, the garden has its gardeners. It is still in use today, although it needs some work. Pictured from July 2010 are Reuben Blood, the founder; Pedro, a gardener from El Salvador; and Jean Griesing, a gardener who lived at Mill Creek.
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– Kathryn Birkhead
Kathryn Birkhead
on Carter Street in Springdale
My father (Raymond Lankford, far left, wearing a sweater) was born on Carter Street, just east of where Lee School is now. This picture is probably from 1937 or 1938, when he was 16 or 17, and I believe it is at my great aunt’s house on Carter Street, just down from where he was born. Like lots of families in the 30’s, his family had a very hard time when he was young, and he and his brothers spent time in an orphanage in Monticello. He ended up going out to California to live with an aunt and uncle when he was in his early teens. They are the couple on the right, and their children are just to the left to them in the picture. The oldest woman is his grandmother. The woman who is seated closest to him is Mary Miller, his aunt. She was a school teacher here in Springdale and was very special to him. After he was wounded on Iwo Jima in World War II, he went to live with her and her husband following his release from the hospital. It was at her house that he met my mother in October, 1945.
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Mexican Rice
Kristin Amaya
Springdale Arkansas
1. Use a large, heavy-bottomed enameled cast iron pan with a good fitting lid. I use a Lodge 3.6 quart enamel cast iron casserole dish with lid and I swear the right pan is KEY to this!! I have anecdotal "proof"!
2. Heat 3-4 tablespoons of olive oil on medium-high heat. Add one diced yellow onion and 2 c jasmine rice (I don't rinse it). Saute while stirring continuously several minutes till the onion is translucent and rice is toasted (I like mine to get some good amounts of brown on it).
3. Add in 4 c of hot water into which you have dissolved 1-2 T Knorr Chicken-Flavored Bouillon Powder. I like mine a tad salty, so I go with the full 2 (sometimes heaping!). It should immediately come to a boil. If it doesn't, let it come to a boil, then go to the next step.
4. Turn down to the lowest heat setting. Add in a small can of tomato sauce. Stir and cover tightly.
5. DON'T TAKE THE LID OFF. Resist the urge! Set a timer for 30 minutes and WALK AWAY.
6. After the timer ends, lift the lid and fluff the rice. It should be ready to serve. If you like you can fold in a handful of torn up cilantro. (YES…DO IT).
PS…the best part is if any of the rice sticks to the pan…scrape it off and eat it before sharing with your family.
This is just the rice I developed based on feedback from my husband and his mom over the last 4 years. It’s not the healthiest, but it’s the tastiest!
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Stuffed Poblanos
Kristin Amaya
Springdale, Arkansas
This is a pretty flexible recipe. I basically use what I have on hand. Make it your own.
1. Cook enough brown rice or quinoa in broth of your choice so that you have about 2 cups cooked.
2. Cook 1 lb of ground turkey (or protein of your choice) with a diced yellow onion and some garlic (I use 3-4 cloves) in olive oil. Add salt, pepper, cumin, Mexican oregano, chili powder to taste. Mix in a can of diced tomatoes (Rotel works well!) and a small can of diced green chilies. Sometimes I add mushrooms!
3. Combine the grain and the protein into one big bowl. Sometimes here I like to add enchilada sauce (a small can, or half a large one); red or green, your choice. Crumble in half a block of queso fresco (I usually use the 10-oz round).
4. On a dry cast iron skillet, toast 6 whole poblanos till charred on all sides. (I don't peel mine, but if you want to, put them in a gallon ziploc after they're charred and close it for a few minutes. The steam will help loosen the skin, and you can peel it off.)
5. Pull the top/stem out of each pepper, slice it lengthwise so you can open it up but leave each pepper in one piece. Remove the seeds and ribs.
6. Rub a paper towel with olive oil on the bottom of a baking dish. Put a pepper in the pan and spoon enough filling into it so that it's full, but you can still close up the pepper. Turn the pepper seam-side down or in a way that the filling won't fall out. Repeat for all the peppers.
7. Spoon any remaining filling into the dish around the peppers. Cover the whole thing with the crumbled other half of the block of queso fresco.
8. Bake uncovered at 350 till hot through, usually 20-30 minutes.
When I was growing up, my mom made stuffed bell peppers a lot, and they became one of my favorite recipes when I started cooking for myself as an adult. When I married Gilbert, I found out that his favorite dish of his mom’s is chile relleno. I tried making them, but it was a messy process, I hate frying things, and I don’t even like eggs (the breading is VERY eggy). But we both love poblanos so much, I thought I would try a fusion. This is a variation on my mom’s stuffed bell peppers, but using G’s favorite, the poblano, plus some more flavors from his mom’s home-cooking. We love them!
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Honey roasted carrots
Kristie King
Springdale
6 carrots cut up
2 tbsp honey
1 tbsp olive oil
Half tsp ea of sea salt and pepper
Mix all together
Bake 400’ for 30 mins
I’m all about easy, sweet and healthy..
mostly thanksgiving