A young whitetail fawn is startled and makes his rapid getaway earlier this summer in a Southern Indiana woodlands. This time of year, the dappled white spotting has been lost, replaced with the traditional brown coat to blend in with the autumn leaves.
Deer are on the move now, especially at night, and motorists should taken caution in their travels.
~photo by Tracie Kovener
There will no doubt be mouth watering smells on the east side of town as the Crothersville Parks Board will host ‘BBQ in the Ville’ a fundraiser this weekend to help raise money for park equipment.
The barbecue cook-off starts the night of Oct. 21 and continues from noon to 8 p.m. Oct. 22 at Bard Street Park. People can attend the event and purchase food, listen to music, enter raffles and enjoy other activities, according to Ron Foster, parks board president.
The contest has four categories— ribs, pork, brisket and chicken. There must be one head cook and no more than four assistants at any given time— all at least 21 years old.
First place will receive a trophy and a percentage of their entry fee, while second and third place each will receive a trophy.
Live music will be provided Friday night and throughout the day Saturday. Vendors will sell barbecue pork and chicken sandwiches & sides with proceeds going to the parks board.
“We hope to make this an annual event,” Foster said.
The parks board plans to use the money to purchase more playground equipment and build a new restroom facility at Bard Street Park.
The board also hopes to do landscaping and place picnic tables and a grill at the site of the old town hall site on West Howard Street.
Two previous two fundraisers brought in about $260, he said. The board hopes to bring in even more with ‘BBQ in the Ville’.
The Crothersville Parks Board consists of five volunteer members: Ron Foster, Christopher Cooper, Brent Turner, Matthew Browning and Linda Luedeman.
Photo & Story by Joseph F. Persinger
When autumn’s colors explode across the fields and forests of Jackson County, many families participate in a longstanding tradition — the gathering of native persimmons.
These odd little orange-colored fruits — astringent and puckery when not fully ripe — develop their more appealing sweet and spicy flavor after they fall to earth or with the help of the first frost.
A “green” persimmon usually is light orange in color and is hard and shiny while the fully ripened fruit is dark orange or brownish red, often with a slightly purple, “bruised” appearance and dull, wrinkled skin.
The native or “common” persimmon (Diospyros virginiana), also known as ‘simmon, possumwood, and Florida persimmon, is found from southern Connecticut to southern Florida and westward through central Pennsylvania, southern Ohio, southern Indiana, and central Illinois to southeast Iowa, and south through eastern Kansas and Oklahoma to the valley of the Colorado River in Texas.
Surprisingly, it does not grow in the main range of the Appalachian Mountains nor in much of the oak-hickory forest on the Allegheny Plateau. It is common in the south Atlantic and Gulf states and is often the first tree species to appear on abandoned cropland.
Persimmon trees may begin producing fruit at about 5 years old but are at their peak of production from 25 to 50 years of age. The slow-growing tree with its glossy leathery leaves is an attractive choice for landscaping, but it is not easily transplanted because of its extended taproot.
The fruit is eaten by many species of songbirds and by skunks, raccoons, opossums, gray and fox squirrels, white-tailed deer, wild turkeys, bobwhite quail, crows, rabbits, hogs, and cattle.
By far the most popular preparation for human consumption is persimmon pudding— usually topped with sweet, rich whipped cream. Another favorite is persimmon bread, served warm from the oven, and some folks use their excess persimmon crop to make a uniquely flavored spicy white wine.
To prepare persimmons for cooking, simply press the ripe fruit through a colander to remove the large, flat seeds. Prepared pulp is sometimes available at roadside markets and supermarkets. Area churches and other non-profit groups sometimes sell prepared persimmon pulp as a fundraiser.
MAMAW PERSINGER’S PERSIMMON PUDDING
2 cups persimmon pulp
1-1/2 cups sugar
1/2 cup butter, melted
1 cup milk
1 teaspoon cinnamon
2 teaspoons baking powder
1-1/2 cups flour (or enough to make stiff as cake batter)
Melt the butter in a 9 by 13 baking pan and swirl it around to coat the insides of the pan. Blend the other ingredients in a mixing bowl and add the melted butter. Pour the batter into the buttered pan and bake at 375° for about 30 minutes. The pudding is done when the sides start to pull away from the pan. Serve with whipped cream or caramel topping.
1 cup persimmon pulp
1 cup sugar
1/2 cup butter
2 cups flour
1 cup chopped nuts
1 cup raisins
1 teaspoon soda
1/2 teaspoon cloves
dash of salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Dissolve soda in persimmon pulp. Cream sugar and butter, add egg and persimmon pulp, spices, and flour. Dust nuts and raisins in some of the flour before adding them to batter. Drop batter from a spoon onto a greased cookie sheet. Bake about 10 minutes at 350°. Makes about four dozen cookies.
2 cups sugar
1 cup persimmon pulp
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup vegetable oil
1-1/2 teaspoons salt
2/3 cup water
3 cups flour
Mix ingredients and divide among three loaf pans. Bake at 350° for about one hour.
The Scott Lodge #120 in Austin will host a pork chop dinner this Saturday, Oct. 22, from 4-7 p.m.
Dinner includes a pork chop, baked beans, slaw, dessert & drink for $8.
The lodge is located on US 31 in Austin just north of the Dairy Queen.
Over the years there have been many Crothersville residents voice concerns at town council meetings about the lack of proper drainage following heavy rains. However, when documenting drainage problems count— applying for a grant to alleviate the drainage problem— residents have gone silent.
Trena Carter with Administrative Resources association, the firm applying for the grant on behalf of the town told the town council that as of their Oct. 4 meeting only one letter documenting drainage problems and 39 online surveys have been received.
That’s not a very good response for a problem that is obvious. The grant application is due this Friday at the Indiana Office of Community and Rural Affairs.
The $500,000 in grant funding would allow for three new culverts to be placed over Hominy Ditch at Bethany Road, Park Avenue and Kovener Street and the rehabilitation of Hominy Ditch from Kovener Street to the Crothersville Wastewater Treatment Plant outfall.
The culverts would be upsized, and the ditch, which carries 80 percent of the water through town, would be cleared of debris.
“That will help increase the flow or the capacity of the ditch to allow water to get away quicker,” Carter said. “The enlargement or the upsizing of the culverts will allow for less backflow or backup from the large volume of water that is causing some of the flooding in that area.”
Carter recently conducted the second and final public hearing to give residents a chance to learn about the grant, share information about how storm water improvements could help them and ask questions. The first public hearing was in August before the letter of intent was submitted.
No one voiced opposition to applying for the grant nor the town paying a local match of $63,700.
Last minute survey can be filled out online at surveymonkey.com/r/Crothersville-storm-water.
In other business, the town council:
- Approved a Storm Water Utility ordinance establishing a $3 monthly fee for all properties. Town utility customers will see the higher billing with their November utility bill.
- Approved Crothersville High School cross country team to use the Countryside Park for their home cross country meets.
- Approved the purchase of a trench box for $4,398 from Quality Supply & Tool of Indianapolis. A trench box is a safety device for town workers when they dig to replace or repair sewer or water lines. The device, a requirement of OHSA, prevents soil from collapsing onto workers.
- Set the official town trick-or-treat night for Saturday, Oct. 29, from 6-8 p.m. Residents welcoming youthful trick-or-treaters should turn on their front porch lights during the two-hour event.
The Crothersville Historical and Cultural Arts Association will have its annual Fall Soup Supper and Bake Sale this Saturday, Oct. 15, at Hamacher Hall, 211 E. Howard Street in Crothersville.
Doors will open at 4:30, with a variety of soups, drinks, and desserts to be available. The cost is $5 for adults and $3 for children 10 and under. Baked goods and other sweets will also be available for purchase.
The Crothersville Historical and Cultural Arts Association encourages interest in local history as well as the visual and performing arts. All funds raised, donations, and grants are used to provide for maintenance and improvement of the facilities.
For more information, call Linda at 812-521-3695, or Brenda at 812-793-2760.