MY CHEMICAL WORLD

As a Baby Boomer, I am truly of the chemical world. I remember growing up in a constant cloud of smoke, chemicals, dyes and additives. I am of the Cool Whip-Twinkie generation and shudder to think of what I've inhaled and ingested in the past 50 plus years.

Growing up in the 50's, 60's and 70's, I saw my Dad apply Roundup to barnyard weeds, spray his cattle with fly spray and toss used oil in the grove.Everyone I knew smoked except my parents, thank goodness, but most houses and cars were hazy and carried a dirty ashtray smell. On hot summer days, we kids watched at the edge of the field as crop dusters flew over and covered the plants with a cloud of red. I remember my Dad eating a quick sandwich of snow white WonderBread and liverwurst with hands stained, not just by black dirt, but with an overlay of Prowl insecticide. Everywhere his fingers rested on that fluff turned it neon yellow.  

One day, chemicals just about cost him his life. He was about to apply a pesticide to the cornfield. He hooked up the sprayer to the tractor and mixed a batch of a highly toxic pesticide, Furadan, in the applicator tank. Somehow the fumes overcame him, causing alarm and he belly-crawled to the house and nearly passed out before we got to him. He lay panting in the grass by the back door, pea-green in the face and breathlessly informed us of the mishap. 

On any given day we mixed up a batch of red jello or green Kool-Aid for a snack and later used lead based paint to whiten the picket fence. We washed both the brushes and our hands with gasoline and dumped the residue on the driveway. 

When I get nervous about all of this, I remind myself that we also lived on a farm with fresh air and fresh produce from the garden on the table each day. We lived near no air pollution (unless you count the manure spread on the fields). There were no cell towers, no microwaves. We raised our own meat and eggs, snipped wild asparagus and herbs in the woods, picked berries for our homecanned jams, jellies and juice, and, despite some corners being cut (occasionally fake cream and store bought cookies), we ate close to home and maintained a much slower, easier paced lifestyle. 

Life both then and now could cause great angst. But personally, ecologically, we've come a long way. There is a heightened awareness of what is good for us and our world. Though we battle daily for a better existence, we can feel confident that fresh, raw, homegrown, homemade food is more available than ever. And it is never too late to  fix bad habits.

SUMMER GARDEN SALAD

6 ounces sugar snap peas

6 small turnips, scrubbed well

6 small carrots, peeled

2 handfuls beet leaves or baby spinach, rinsed

Juice of one lime

1 tablespoon honey

2 tablespoons olive oil

Fresh mint leaves

Fill a pot with 1 inch of water. Place a steamer insert into the pot and bring the water to a boil. Steam peas for 2 minutes, then plunge into ice water. Drain. Thinly slice turnips. Halve carrots lengthwise and cut into matchsticks. Tear beet greens or spinach into bite-size pieces. Combine vegetables in a large bowl and toss. In a small bowl, combine lime juice, honey and olive oil. Whisk to combine then pour over salad and toss. Garnish with mint leaves.

FRESH HERB CAKE

3 eggs

3/4 cup butter, melted

7 tablespoons whole milk

1-3/4 cups flour

2 teaspoons baking powder

6 tablespoons fresh herbs, chopped (parsley, chives, marjoram, thyme)

Salt and pepper

In mixing bowl, beat eggs until frothy. Whisk in butter and milk. Add in flour and baking powder, stirring as little as possible. Add herbs, season with salt and pepper and pour into a greased 8 inch loaf pan. Bake at 350 degrees about 30 minutes or until toothpick inserted in center comes out clean. Let cool in pan for a few minutes and then remove and cool on a wire rack. 

FARM GROVE CURRANT JELLY 

5 pounds or 3-1/2 quarts currants (to make 5 cups juice after boiling)

7 cups sugar

1/2 teaspoon butter

1 pouch Certo liquid pectin

Wash currants, discard stems and crush. Place in a heavy saucepan; add water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Place 3 layers damp cheesecloth in a large bowl. Pour prepared fruit into cloth. Tie closed with string. Hang and let juice drip into bowl until dripping stops. Press gently. Measure exact amount of juice into an 8 quart pot. If necessary, add enough water to get amount of juice needed (5 cups). Stir sugar into juice. Add butter to reduce foaming. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Ladle quickly into prepared jars. Process in a hot water bath. Store in a cool, dry, dark place. Refrigerate upon opening.

TRADING STAMPS

I almost always ask for plastic, but this time at the grocery store, I opted for paper. And when I hefted the brown bag, bulging with goods, the smell of the paper brought me right back to Nelson Bros. Fairway on Main Street in Grove City. When I was young, we always got the classic brown paper bags for our groceries (after which were used to line the wastebasket or cover our school books) and, when we completed our purchase, we received a designated amount of little blue stamps according to how much we spent. Those were then pasted (after we licked each one) into a booklet of about 10 pages. When the book was filled, it was redeemed back at the store for cash.

I think it was a dollar...or maybe it was three, enough to buy a package of Fig Newtons, our favorite bought cookie, a rare treat. This special bonus stamp book was taken very seriously by my family...we never failed to take advantage of any possible coupon, special offer or bargain.

We not only collected the Fairway store stamps, but Mom took advantage of Gold Bond and S&H Green trading stamps, as well. We had a drawer that held our stash of stamps and, every now and then, Mom would corral us kids to help paste them in the designated books. Then we all got a say in which item would be chosen from the catalog. When those books were filled, we could choose any number of household items in trade. All we had to do was send the completed book to the company and declare our gift. Would we choose fluffy towels for the bathroom, a set of flatware, a gravy boat to match our everyday dishes, or a toaster in that avocado green Mom was so fond of? Through the years our home was enhanced by a pair of pin-up lamps, a brown pottery cookie jar in a barrel shape, a set of TV trays, candleholders, and even a suitcase with a matching cosmetic case. For all those travels off the farm.

These days, trading stamps are almost obsolete, but remembering brings me back to a simpler time of less options, more basics and careful spending. I loved our little town, the family-owned store, weekly shopping trips with everything our community could want under one roof. From shoes to fabric, groceries and school supplies, we had it all at Nelson Bros. Fairway. And even got a cash bonus for our patronage if we would just be willing to lick a few stamps. 

"It was a different world, when we were boys and girls..." Sing it, Bucky Covington.

FIFTIES FAMOUS FIG NEWTONS

3 cups flour 

1/2 cup sugar

1/2 teaspoon salt

3/4 teaspoon baking powder 

3/8 teaspoon baking soda

1/2 teaspoon cinnamon

1-1/2 sticks butter

3 eggs

2 cups chopped figs

1 cup orange juice

1 cup apple juice

1/2 teaspoon cinnamon

4 tablespoons sugar

1 teaspoon orange zest, finely grated

For the dough, combine dry ingredients in a large bowl. Cut in butter until fine and crumbly. Whisk eggs together and add to dough. Mix well. Form into a ball, wrap in plastic and refrigerate for 2 hours. For filling, combine figs, juices, cinnamon, sugar and zest in a saucepan and cook, stirring continuously, over medium heat until all liquid is absorbed by the figs and the mixture is thick. Cool slightly, then purée until smooth. To bake, divide dough into 3 parts. On a lightly floured surface, roll each portion of dough into a rectangle about 1/8 inch thick. Cut dough into strips 2-1/2 inches wide. Spoon fig filling down the center of each strip and roll to encase filling. Place cookies seam side down onto a greased cookie sheet. Press lightly to flatten. Bake at 375 degrees for 15 minutes, until golden brown. When cool, cut each piece to desired size.

BROWN BARREL COOKIES

1-1/2 sticks butter

1-1/4 cups dark brown sugar

1 egg

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon  

In a large mixing bowl, cream butter and sugar. Beat in egg. Stir in flour, soda, salt and cinnamon. Mix well. Drop by spoonfuls onto baking sheets. Bake at 375 degrees for 8 to 10 minutes.

BROWN PAPER BAG CARAMEL CORN

4 quarts air-popped popcorn

1 cup brown sugar

1/2 cup butter

1/4 cup corn syrup

1/2 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon baking soda

Place popped corn into a large brown paper bag. Set aside. In a large glass microwave- safe bowl, combine brown sugar, butter, corn syrup, salt and vanilla. Heat for 3 minutes. Stir then cook for another 1-1/2 minutes. Remove from microwave and stir in baking soda. When well mixed, pour over popcorn in paper bag. Roll down top to close the bag and place in microwave. Cook for 1 minute. Remove. Shake bag, turn it over and cook for another minute. Dump hot caramel corn into a large pan or onto waxed paper.  When cool, store in an airtight container. 

WINTER WARMTH OF HEARTH AND HOME

This winter we’ve had a few encounters with the “Old Man,” himself. The season is trying not to be shy and sit benignly on the sidelines like last year.  Currently we are being reminded that we are hearty stock. We are forced to prove it as we experience raging winds, ice, blustery days and some decent snowfall.

I’m more mindful this year with barnyard animals to feed and strong-willed winter conditions to deal with. I still marvel at how my Dad and brothers dressed for the daily forays to the barn. Black rubber, 4 buckle overshoes pulled over leather work boots and a pair of wool socks was all that stood between them and frozen toes. Yellow work gloves under leather chopper mitts, stocking caps and Oshkosh denim barn coats. I know movement creates heat in a body. But still. On those frigid winter mornings before the school bus came, they would be breaking ice chunks from water troughs, dealing with silage frozen in the silo, hauling straw bales through mountainous snowdrifts to spread as bedding in the barn. I will never forget the wet mittens “cooking” on the woodstove, ice dropping and sizzling while an earthy smell permeated the basement.

Even a hot breakfast of many courses could barely satisfy the depth of pain created by the relentless abuse winter dished out. Meanwhile, Mom and I prepared hot cereal alongside eggs and waffles, pancakes or French toast. There were sausages and bacon, cocoa with marshmallows bobbing in steamy mugs.  After warming up with plenty to eat, we got ready for the bus ride to school.

Even standing in a howling northwest wind at the end of the driveway, waiting for the bus in our school finery, was child’s play compared to the freezing state of early morning chore time. And after school, the whole process took place again. Day after day, until thaw. Springtime, even these days, never comes too soon.

WINTER PORRIDGE

1/2 cup butter, melted

1 cup brown sugar

2 eggs, beaten

1 cup milk

3 cups quick oats

2 teaspoons baking powder

1 teaspoon salt

In a mixing bowl, combine butter, sugar and eggs. Stir in all other ingredients and mix well. Pour into a 1-1/2 quart baking dish. Bake at 350 degrees for 20 to 30 minutes.

BLUEBERRY CINNAMON TOAST CUPS

4 slices whole wheat bread

6 tablespoons butter, melted

3 tablespoons sugar

1/2 teaspoon cinnamon

1 cup blueberries

1/4 cup brown sugar

2 teaspoons lemon juice

Cut bread into chunks and place in a large bowl. Combine butter, sugar and cinnamon. Drizzle over bread. Toss to coat. Combine blueberries, brown sugar and lemon juice. Place half the bread into four 8 ounce ramekins. Layer with blueberry mixture and remaining bread. Bake, uncovered at 350 degrees for 15 to 20 minutes until crisp and browned on top. Serves 4.

SNOWY MORNING POPOVERS

1-1/4 cups milk

1-1/4 cups flour

1/2 teaspoon salt

3 jumbo eggs

Preheat oven to 425 degrees. Grease muffin or popover pan. Pour milk into a medium mixing bowl. Add flour and salt. Whisk until blended but do not overbeat. Add eggs, one at a time, beating each well. Fill cups 3/4 full. Bake for 20 minutes. Reduce heat to 325 degrees and bake 15 to 20 more minutes.