Calendar of Events: June 2017

flagsFlag Day Ceremony

On Saturday, June 10th at 10:00 a.m., a Flag Day ceremony will be held at Sherwood Park in Dunmore. The service will be presented by members of the Boy Scout Troop 66, sponsored by the Dunmore Presbyterian Church, and the Sherwood Youth Association. The public is invited to attend.

Scranton Shakespeare Festival Tony Awards Party

Members of the Scranton Shakespeare Festival Tony Party planning committee finalized plans for the second annual celebration to be held on Sunday, June 11, 7:30 p.m. at the SSF Tony Awards PartyScranton Club.

Guests are welcome to walk the red carpet during “A Night at the Tonys.” Cost is $35 for guests and $50 for patrons who will be recognized during the event. Price includes live entertainment, light fare and cocktails. Tickets are available at the door or by visiting scrantonshakes.com. For more details, visit the website or Scranton Shakespeare Festival on Facebook.

SS. Anthony and Rocco’s Annual Italian Festival

SS. Anthony & Rocco Parish Italian Festival will be held Aug. 11, 12, and 13, 2017 at St. Rocco’s Church Grounds, 122 Kurtz St., Dunmore, featuring food, games and live entertainment. The Festival opens Friday and Saturday at 5:30 p.m. and on Sunday Following the Noon Mass and Procession.

Live Entertainment:
Friday: DHS Marching Units & Cheerleaders and Picture Perfect;
Saturday: The Jeffrey James Band;
Sunday: Feast Day Mass & Procession at 12 Noon followed by The Luongo Brothers Band, Take Three, and fireworks at 9 p.m.

bucksDunmore High School Class Reunion

The Dunmore High School Class of 1962 is planning its 55th reunion on Saturday, September 23, 2017 at Arcaro & Genell Restaurant in Old Forge. If interested, contact Cathy Ross Desmarais at (570)347-1246.

 

Dunmore Summer Farmers Market

Plenty of arts, crafts, fruits and veggies will soon be available at the Dunmore Farmers Market. The market will open for the season at 9:00 a.m. on Saturday, June 24th, and will run through Labor Day, September 2. Vendors will be set up in the empty lot along the 200 block of East Drinker Street in the Dunmore Corners..

Fruits and Vegetables (1)Borough Councilman Thomas Hallinan and Dunmore Historical Society President Karl Wegford first organized the market last June. It’s believed to be the first of its kind in the borough.

Diocese of Scranton Movie Night

The Diocese of Scranton is hosting an outdoor family movie night experience for all to enjoy this summer while raising funds for the Diocesan Catholic School System. Disney-Pixar’s new film, “CARS 3”, will be presented by the Diocese at the Circle Drive-In, Dickson City on Wednesday, June 21, with gates opening at 7 p.m. and showtime at 8:45 p.m. (or dusk). This second annual Catholic Schools Movie Night is open to the public. The cost is $10 per car. Each child will receive a free popcorn. The event is rain or shine, unless there is thunder or lightning. All proceeds benefit the Diocese of Scranton Tuition Assistance Program. For more information call John Farkas at 570-702-5523.

Marywood University Hosts “Camp Crescendo”

Marywood University’s music, theatre, and dance department will host Camp Crescendo, a two-week dynamic musical experience for instrumental and vocal students in grades 7-12. One- and two-week options are available. Day or overnight options for Camp Crescendo are available during week one only, which features band, orchestra, and choir and will run from July 2-8, 2017.  Week two, which features jazz and improvisation, will run as a day-only option from July 24-28, 2017.

To register or for additional information about Marywood University’s Camp Crescendo, please go online, email campcrescendo@marywood.edu or call (570) 348-6268.

0_0_0_0_250_127_csupload_69747526_large“Forbidden Broadway”

Phoenix Theatrics will present “Forbidden Broadway,” a music revue mocking popular shows such as “The Phantom of the Opera,” “Wicked,” “Les Miserables,” Spamalot,” “Rent” and “A Chorus Line” and featuring a 22-person cast on Friday and Saturday, June 23 and 24 at 7 p.m., and Sunday, June 25, at 2 and 7 p.m. at Phoenix Performing Arts Centre, 409 Main Street, Duryea. Tickets are $10 and will be available at the door, by calling (570) 457-3589, or prepaid premium seats are available at: www.phoenixpac.vpweb.com.

Volunteer Fire Company Picnic

Elmhurst-Roaring Brook Volunteer Fire Company will hold its annual picnic on June 21, 22, 23 and 24 at the picnic grounds located off Route 435 in Elmhurst. Grounds will open on Wednesday, Thursday and Friday at 6 p.m., and Saturday at 5 p.m. Homemade food will be available. Featured on June 21 will be a car show with DJ Paul; June 22, parade at 6d6b949456d6763fc98013ebb9562b6c7 p.m. and music by Take 3; June 23, music by Hell Yo, and June 24, music by Old Friends. Proceeds will help fund fire/rescue services.

Motorcycle Ride to Benefit Griffin Pond

The sixth annual Griffin Pond Animal Shelter  Motorcycle Ride fundraiser, in conjunction with the Dickson City Train Station and Legends Saloon, will be held on  Sunday, June 11, at Legends Saloon, 750 Boulevard Ave., Dickson City.  All money raised will be used exclusively to fund the Griffin Pond Shelter Veterinarian  Care  account for sick and injured animals at the shelter.

The Griffin Pond Animal Shelter at 967 Griffin Pond Rd, South Abington Township, PA 18411 is not funded by any state or federal funds. Donations will be accepted at Legends Saloon for Griffin Pond Animal Shelter.

All licensed  motorcycle riders are invited. Registration is $20 per motorcycle rider and $15 per  motorcycle  passenger. Registration will be from 9 to 11 a.m..  with the motorcucles departing promptly at 11 a.m. from Legends Saloon.  The  escorted motorcycle ride will proceed to Arlo’s Tavern, 10340 Rte 171, Uniondale, PA.

Motorcycle Riders are asked to return back  to Legends Saloon, Dickson City no later than 3:00 p.m. for food and music.  The public is invited to attend.

GRACELow Cost Vaccination Clinic

In Pursuit of Grace, Dunmore,  is partnering with Bunker Hill Vet Hospital for its annual Low Cost Vaccination Clinic on Saturday June 10, from 9am to 11 a.m. at 1702 Cedar Ave., Scranton. Vaccination costs are $6 for rabies; $14 for distemper, and nail clippings, $5. Flea and tick medication will be available for purchase. All dogs must be on a leash or in a carrier. All cats must be in a carrier; one cat per carrier. No appointment is necessary.

Farmer’s market voucher program

Farmers-Market.jpg

Lackawanna County senior citizens will once again be able to participate in the very popular local farmers market voucher program that has been a staple in our community for a number of years.     

The Lackawanna County Commissioners Patrick M. O’Malley, Jerry Notarianni and Laureen A. Cummings announced that the County’s Area Agency on Aging, in cooperation with the State Department of Agriculture, will be distributing Farmers Market Nutritional Program vouchers at senior community centers.

Under the program, each eligible senior can receive up to four $5 vouchers that can be redeemed at participating farmers markets and farm stands for fresh fruit and produce.  The program is a win-win for both consumers and farmers.  It gives senior citizens access to locally grown produce and directs shoppers to area farmers that they generally may not see on a regular basis.     

The County has 20,000 vouchers available for distribution.    

Those who qualify are Lackawanna County residents who will be 60 or older by December 31, 2016 and whose annual income does not exceed $21,978 for a single person, $29,637 for a couple or $37,296 for a three person household.  Proof of age in the form of a driver’s license or birth certificate must be provided along with proof of Lackawanna County residency in the form of a utility bill or a driver’s license.

Vouchers will be distributed on a first-come, first-serve basis, beginning at 9 a.m. at the centers.  Seniors who are unable to visit a site may appoint a proxy to pick-up a voucher for them.  Proxy forms can be obtained at the Area Agency on Aging, local senior centers or online.

Distribution dates and sites include:

Friday, July 8:  Dunmore Senior Center, 1414 Monroe Avenue, Dunmore   

Monday, July 11:  Mid Valley Senior Center, Green Wave Heritage Apts., 310 Church St., Jessup

Wednesday, July 13: Jewish Community Center, 601 Jefferson Avenue, Scranton

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Any questions? Call the Area Agency on Aging at (570) 963-6740.

 

Cheryl’s Cuisine

By Cheryl Radkiewicz

Among the many things I love about summer, the Scranton Farmers’ Market rates toward the top of the list. Now, in its 76th year, the market is open every Monday, Wednesday and Friday until Thanksgiving, and each year the market keeps growing with new and exciting items. Pleasures of the market include walking from stand to stand, sitting at the outdoor tables  enjoying lunch and meeting friends, some of whom you haven’t seen in years.

I remember my mother taking us when we were children. It was a day we always looked forward to  I remember every farm stand selling corn. (In those days corn had all yellow kernels. As we grew into young adults, corn advanced to yellow and white.) Either way, I have wonderful memories of the market and look forward to it each year.

In recognition of the anniversary of the market,  the Women’s Auxiliary of the Co-Operative Farmers’ Market published a cookbook with some of their favorite family recipes. It can offer some great ideas for vegetables you are not so familiar with and new ideas for old favorites. Here are some of the recipes I’ve chosen from the book:

Kale Chips:

1 bunch Kale
1/2 cup Olive Oil
1 tsp. Salt
1 tsp. Pepper
1 1/2 tsp. Cumin or Paprika

Preheat oven to 350 degrees.  Coat two baking sheets with cooking spray. Mix oil with salt, pepper and cumin or paprika. Divide between two one-gallon Zip-Lock bags. Wash and dry kale, tear into bite-size pieces, discarding stems. Place in bag and let marinate. When ready to cook, divide leaves between the two baking sheets in a single layer. Bake for 25-30 minutes until kale is crisp but not brown. Transfer to rack and let cool.

– Patricia Hopkins Williams, Clarks Summit.

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Marinated Brussel Sprouts and Mushrooms:

3/4 lb. Brussels Sprouts
1 lb. Mushrooms
1/4 cup Olive Oil
1/2 cup Lemon Juice
1 cup Water
1 tsp. Salt 1/4 tsp. freshly ground Pepper
2 cloves Garlic
1 Bay Leaf
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Thyme
1 Tbsp. chopped Parsley

Trim and wash sprouts and steam or blanch until just barely tender. Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts. Place them in a bowl. Wipe mushrooms clean, stem (save stems for another use), and place caps in bowl with sprouts. Bring remaining ingredients to a boil in  a saucepan. Pour over sprouts and mushrooms. Once the marinade has slightly cooled, refrigerate for at least two hours.  Remove from the refrigerator 30 minutes before serving to take off the chill.  Makes five to six cups.

Optional:  Tie herbs and garlic in a bouquet garni and remove when serving.  Use larger sprouts and cut then in half.  Substitute cauliflower for sprouts or just add some cauliflower florets to the sprouts.

– Marylee Schirg, Jim’s Produce, West Abington Twp.

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Turnip and Parsnip Casserole:

1 lb. Parsnips, peeled
1 lb. Turnips, peeled
6 Tbsp. Butter
1/2 tsp. Pepper
1/2 tsp. Sugar
1 tsp. Salt
1/3 cup Bread Crumbs
1 cup Heavy Cream

Grate parsnips and turnips.  Heat four Tbsp. butter and saute’ parsnips and turnips.  Add sugar, salt and pepper, cook until tender.  Transfer to casserole dish.  Add heavy cream and sprinkle with bread crumbs on top.  Dot  with two Tbsp. butter.  Bake at 375 degree for 45-50 minutes, until golden and crispy.

– Ron Retchko, Dickson City.

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Lemon, Dill and Garlic Roast Chicken:

1 roasting chicken, 3-4 lbs.
Dill florets
1 Lemon
1 clove Garlic

Rinse chicken with cold water. Remove florets from dill. Roll lemon on hard surface to soften and release juices, poke several times with fork. Place lemon in the cavity of the chicken, add one clove of garlic and fill cavity with dill florets. Cavity should be packed full. Top with remaining dill. Cook in oven at 325 degrees for two and a half to three hours or until fork turns easily.  You can also cook in crockpot four to five hours on medium to high.

– Ruth Griggs,  Mountain Road Farm Fresh Meats.

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Apple Bread:

3 Eggs
2 cups Sugar
1 cup Vegetable Oil
2 cups grated Apples
3 tsp. Vanilla
3 cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon

Beat eggs until light and foamy. Add sugar, oil, apples and vanilla.  Mix lightly but well. Combine the flour, salt, baking soda, baking powder, and cinnamon. Add to egg and apple mixture. Blend and pour into two greased loaf pans, 9″x5″x3″.  Bake in preheated 350 degree oven for one hour.

– Linda Mancenella, Brace’s Orchard, Dallas.

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Lemon Meltaway Cookies:

1 1/4 cups Flour
3/4 cup Butter, softened
1 Tbsp. Lemon juice
1 tsp. grated Lemon Peel
1/2 cup Cornstarch
1/2 cup Powdered Sugar

Combine all ingredients. Divide dough into two pieces. Shape into two rolls. When chilled, but into 1/4 inch slices. Bake in preheated 350 degree oven for  eight to 12 minutes. Once cooled, frost with the following frosting.

Frosting:
3/4 cup Powdered Sugar
1/4 cup Butter
1 tsp. Lemon Juice
1 tsp. Lemon Peel, grated

Mix all ingredients together.  Ice cookies.

– Suzanna Drumsta, Food Booth, Clarks Summit.

Note: These cookies freeze well.