ANCESTOR'S DAY AT ST. BONIFACE ~ June 2, 2012

Ancestor’s Day 

On Saturday, June 2, 2012, 10:30 a.m., the Fosters Meadow Heritage Center

 will be organizing another event at St. Boniface RC Cemetery, Elmont, NY.  

Many of us have grandparents, great grandparents and even great-great 

grandparents who were buried here well over 150 years ago.

Our heritage started back in Fosters Meadow back in the 1850s.

Let us take this day to clean and tidy up some of our forefather’s graves.

It is a good opportunity to share awareness of our heritage to children and 

grandchildren. We ask you to bring your shovels, watering cans and 

and a flower to plant. Experience has shown us, that  the best flower that

will last the entire summer is the vinca, it is very draught  resistent.

However the choice is yours.

Last year, about 30 people attended and hopefully this year even more.

 If you think you will be able to attend you can just send us an email,

 an unable to attend requires no response.

Ancestor's Day ~ last year, June 4, 2011.

HORSERADISH ~ 50 Descendants April 21, 2012

Descendants of the following families of Fosters Meadow attended today's event.

Barb, Becker, Dubon, Felten, Froehlich, Gattung, Haverkamp, Hartmann, Herman, Hoeffner, Hoffman, Kapplemeier, Kiesel, Kollmer, Kraus, Kreischer, Krumenacker (and those with mm) Jacobs, Lang, March, Meyer, Reisert, Rottkamp, Sappelt, Schmitt, Stattel, Wulforst and along with many friends of Fosters Meadow.

The horseradish was grown by Raymond and Richard Rottkamp and Phil Schmitt.

Below there are some photographs, please note, that none of these photos have been tagged with a name, however if you see your photo and would like it to be removed, just let us know and it will be removed. To enlarge each photo, just click on it.

Coming soon: Ancestors Day at St. Boniface Cemetery.

Photos Horseradish Event ~ April 21, 2012

Basic Recipe for Prepared Horseradish

Peel and trim horseradish root and cut into half inch chunks. Pulse in a blender or food processor bowl and for 2 cups of chunks add half cup white vinegar, 2 tablespoons lemon juice, pinch of salt and teaspoon of sugar. Process until smooth.  For mild horseradish add the vinegar right after the first pulsing. For hotter, wait up to 3 minutes before adding the vinegar. The longer you wait, the hotter the horseradish.

To make a creamier sauce add sour cream, mayonnaise or condensed milk.

Store upside down in a tightly closed glass jar in the refrigerator. Excess can be frozen for up to 6 months or longer.

Facts about Horseradish

The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin, a chemical substance, which irritates the sinuses and and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens, loses its pungency, and becomes unpleasantly bitter when exposed to air and heat.

Known to have diuretic  properties, the roots have been used to treat various minor health problems, including urinary tract infections, bronchitis, sinus congestion, ingrowing toenails and coughs. Compounds found in horseradish have been found to kill some bacterial strains. As a form of folk medicine against cold, a teaspoonful of grated horseradish mixed with honey will clear one's nose in a few minutes

IN MEMORY of Descendants whom have passed away this year.

Teresa Rottkamp-Schmitt  ~ January 29, 2012

Louise Robrecht-Froehlich ~ February 25, 2012

Rita Hoffman-Zimmer ~ March 12, 2012

Adele Boening-Moller ~ March 9, 2012

Anthony J. Schmitt, Jr. ~ April 5, 2012

Edward Curran ~ May 28, 2012

Peter Gerald Hoffman ~ July 4, 2012

Rose Finn-Joseph ~ August 28, 2012

Roger A. Schmitt ~ November 1, 2012

Mildred M. Rottkamp-Hoeffner ~ November 3, 2012

Ralph J. Schmitt ~ November 10, 2012