There are already 26 events booked at Springdale through May of 2012, Mayor Earl Johnson told the city council Tuesday night.
Of those 26 events, nine are two-day events, and one is a three-day event. Most of the months of January and February are blocked for concentrated work on the grounds, according to a schedule council members received.
The events on the books so far range from luncheons to wedding receptions, and include six public events.
Coterie Club plans movies under the stars fundraisers on Oct. 21 and May 11; the city will hosts its second Christmas Open House there Dec. 2 –4; Easter egg hunts are planned April 3-5; Coterie’s Storybook Festival is April 14; and Andalusia Junior Women’s Club’s Three Notch Market will be May 4-5.
For information about holding an event at Springdale, contact Barbara Tyler.
Pay and benefit increases for city employees will cost the City of Andalusia an additional $376,000 in the 2012 fiscal year, despite council action Tuesday to require some employees to begin shouldering more of their insurance costs.
The council agreed to:
• Fund employees’ annual merit raises, which average 3 percent per year for those who have been employed 16 years or less.
• Grant a one-time cost of living (COLA) raise of 3 percent.
• To continue fully funding employee retirement contributions.
• To continue to fully fund health insurance for those employees who have single coverage; to reduce by one-third the amount the city contributes to family coverage; to reward those employees who opt out of the city’s insurance by paying them a cash bonus equal to one-third of what the city would pay for their insurance; and to make it mandatory for those covered by city health insurance to participate in an annual health screening.
Mayor Earl Johnson said that annual step raises and a 2 percent COLA raise last year mean that employees have received 14 percent increases in pay over the last four years.
“Our unemployment insurance rates and workman’s comp insurance have gone up,” he said. “We continue to make retirement and Social Security contributions every year.”
This year’s COLA will cost the city $160,000; step raises will cost $129,000; and one-time longevity pay bonuses will be $21,000. Legislation passed this year would allow the city to require employees to make a portion of their retirement contribution; however, the city agreed to continue to do that, which will cost $110,000. Reducing the amount paid by the city for family health care will reduce those costs by $44,000, for a net increase of $376,000.
Labor Day is an American national holiday designed to recognize the achievements of workers and their accomplishments. This day also traditionally marks the end of the summer season as well. (We, in the deep South know better.) I think it is the perfect time to serve those vegetables left in the garden such as peppers, zucchini, peas, beans, okra and corn. I have decided to grill a steak, hamburger, or a piece of fish and serve these side dishes using what is left in the summer garden.
Corn and Zucchini Orzo Salad
Serves 6
6 medium zucchini, diced (You can use different summer squashes; mix them up to give more color.)
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears of corn)
1 small red onion, chopped
1 Jalapeño seeded and diced
1 tablespoon lemon zest, plus ¼ cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)
Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a pot of boiling salted water, cook orzo according to package directions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
In a large skillet, heat 1 tablespoon oil over medium heat. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeño, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Will keep in an airtight container for up to 2 days.
Three-Pepper Slaw
Serves 4
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 medium bell peppers (1 red, 1 yellow, 2 green), stemmed, seeded, and thinly sliced lengthwise
1 celery stalk, halved crosswise and thinly sliced lengthwise
¼ teaspoon chopped fresh thyme leaves
In a large bowl, whisk together vinegar, mustard, and oil; season with salt and pepper. Add bell peppers, celery, and thyme; toss to combine. Season to taste with salt and pepper and serve.
I did this recipe from Frank Stitt’s cookbook, Southern Table. At that time I sautéed a piece of white fish and placed on top of the succotash. The succotash was so good we ate it as a salad the next day. A piece of grilled fish or meat would be great in top of this lady pea succotash.
Lady Pea Succotash
Serves 4
½ small red onion, cut into 1-inch-thick slices
1 cup cooked lady peas (or substitute pink-eyes, crowders, or cranberry beans), ¼ cup pot liquor from the peas reserved. We grow both Pink-eyed Purple-hulled and Whippoorwill peas.
2 tomatoes, seeded and cut into ¼-inch dice
2 ears corn, husked, boiled for 4 minutes, and kernels off the cob
½ small shallot, finely chopped
4 basil leaves, torn into small pieces
4 sprigs dill leaves, coarse shopped
A few chives, finely chopped
1 tablespoon sherry vinegar
Kosher salt and freshly ground white pepper to taste
3 tablespoons extra-virgin olive oil, plus extra for drizzling is desired
To make the succotash, prepare a hot grill or preheat the broiler. Grill or broil the onion slices, turning once, until lightly charred on both sides, 3 to 4 minutes per side. Let cool, then cut into ¼ -inch-dice.
In a large bowl, combine the charred onion, peas, tomatoes, corn, shallot, basil, dill, and chives. Stir in the sherry vinegar and season with salt and pepper. Stir in the olive oil, taste, and adjust the seasoning. Set aside.
This can be served at room temperature or heated through before serving.
This a great little find for an okra recipe. Found it in Southern Living, August 2011 issue. It would be great for an appetizer.
Nutty Okra
4 servings
1 lb. fresh okra, cut into ½-inch pieces (1 16-oz.) package frozen cut okra, thawed, may be substituted
1 tsp. salt
1 egg white, lightly beaten
1 cup all-purpose baking mix
½ cup finely chopped salted dry-roasted peanuts (Pulse in the food processor)
½ tsp. pepper
Peanut oil
Toss okra with salt, and let stand 20 minutes. Add egg white, stirring to coat. Stir together baking mix and the next 2 ingredients in a large bowl. Add okra, tossing to coat; gently press peanut mixture onto okra, shaking off excess.
Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 375 degrees. Fry okra, in batches, 2 to 4 minutes or until golden; drain on paper towels.
Have a good weekend. We’re looking for some much needed rain here.
The Covington County Health Department has scheduled flu vaccination clinics beginning a week from today.
The first clinic is set from 9 a.m. until 4 p.m. on Tues., Sept. 13, at the Covington County Health Department’s Opp Clinic on North Main Street.
Flu shots also will be administered in Opp:
• Tues., Sept. 27, 9 a.m. until 4 p.m.
• Tues., Oct. 25, 9 a.m. until 4 p.m.
In Andalusia, the first clinic will be held from 8 a .m. until noon on Fri., Sept. 16, at the Covington County Health Department located on Ala. Hwy. 55.
Other flu shot clinics in Andalusia include:
• Wed., Sept. 28, 1 p.m. until 5 p.m.
• Wed., Oct. 12 – 8 a.m. until noon
• Fri., Oct. 28, 8 a.m. until 5 p.m.
There is a $5 charge per vaccination; however, for those who have Medicaid, Medicare, SEIB or PEEHIP insurance, the fee will be billed if cards are presented.
