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Homemade Pretzels

I haven't made homemade pretzels since we were in Alabama and I had forgotten how easy they are if not a little time consuming. I made these last week for Oscar night. They keep a long time in an airtight container. 1   (.25 ounce) package   active dry yeast 1 tablespoons   brown sugar 1  teaspoons   salt 1 ½   cups   warm water (110 degrees) 3   cups   all-purpose flour 1   cup   bread flour 2   cups   warm water (110 degrees) 2   tablespoons   baking soda 1-2   tablespoons   butter, melted 2   tablespoons  kosher salt Line two or three baking sheets with parchment paper and set aside. Place the yeast, brown sugar and salt in the 1.5 cups of warm water. Stir to dissolve. Stir in the flour. Knead for about 7-8 minutes. Place in a greased bowl and cover. Let it rise for an hour (I place mine in the oven with the light on). Combine the two cups of warm water with the baking soda in a square shallow pan. After the dough has risen, cut it into 12 equal pieces.  Roll each section into a

Clark Conservation District’s Native Plant Sale

The purpose of the Clark Conservation District annual plant sale is to promote the stewardship and conservation of our natural resources through offering plants at affordable prices. Clark CD sells conservation-grade plants as bare root stock or small container grown stock. The plants sold at this sale are “conservation grade,” which means they are graded on their ability to survive, not on their ornamental value. We sell them in bundles of five and expect a 75% survival rate. Seedling plants are not large, so your order should fit in the trunk or back seat of your car.

Text and photos by Phillip Oliver, Dirt Therapy


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