THE OLD DIRT ROAD

On any given June afternoon, I can conjure a memory of life as we knew it back on the farm, living at the end of a dusty gravel road. Before blacktop was the norm for rural Meeker County farm families, most of us lived with dirty cars, dusty houses and messy roads in inclement weather. We lived on a relatively quiet road but, off and on, there were passing vehicles like milk trucks, tractors pulling machinery, the mailman, the gas truck and neighbors  that would pass our farm. We always knew when someone was coming by the cloud of dust whirling down the road. Even a mile away, we could spot the brown tornado behind whatever vehicle was heading toward us. When the car or truck would whoosh by the driveway, we could hear rocks spraying the ditch and pelting the mailbox. If the driver was coming to our farm, often the brakes would squeal and dust would surround the car as it turned into our lane. Dust, like a smoke signal, was something we relied on to stay connected to our neighborhood.

When I was 11, I first learned to drive our 1966 Rambler. Sometimes Mom would let me bring Dad a message or afternoon lunch on our field road that ran on the west side of our farm. I was thrilled at the chance to get behind the wheel and create some dust of my own. One time, I remember that I buried the needle as I roared out to the West 40 (our 40 acres west of the farm). Fortunately, there weren’t  too many officers of the law on the Kandi-Meeker Road back in those days. Dad saw me barreling down the road and asked me if I wanted to walk back. He wasn’t too pleased with my practice run. There again, dust told the tale. I couldn’t even fib my way out of it. The proof was in the brown cloud. Dad ate his lunch, sharing his sandwich and cookies with me, giving him a good opportunity for a lecture. I never did it again. (Around him).

One time, I drove to the lake with my mom coaching me from her position in the middle of the front seat. I got a little close to the ditch and our plate of still-warm-from-the-oven bars flipped off the back seat onto the floor when she jerked the steering wheel, bringing us back onto the gravel road. (I really am a good driver and have yet to have an accident). And a little dust in the bars didn’t hurt anything.

Every now and then, someone will ask me why we don’t blacktop our driveway, despite the obvious fact of it being a half  mile long. I wouldn’t  consider it, even if it was shorter.  The dirt road gives a rural feel  I am deeply attached to and the dust following the traffic as it turns into our drive reminds me of that old gravel road back home.

SUMMER DAYS SLUSH

12 ounce can frozen orange juice

12 ounce can frozen lemonade

1/2 cup sugar

18 ounces water

46 ounces pineapple juice

Combine all ingredients in a large container. Freeze overnight. Allow to thaw for 30 minutes before serving. Fill glasses 3/4 full of slush and pour 7-up or ginger ale over top of each serving. Garnish glasses with a pineapple chunk and a slice of lime.

LUNCHBOX SOUR CREAM COOKIES

1/2 cup butter

2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup sour cream

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour, salt and soda. Stir in sour cream. Drop by spoonfuls onto baking sheets. Bake at 350 degrees for 8 to 10 minutes. When cool, frost tops of cookies with Brown Sugar Frosting.

BROWN SUGAR FROSTING

1/2 cup brown sugar

1 tablespoon butter

3 tablespoons water

2 cups powdered sugar

1 tablespoon heavy cream

In a small saucepan, boil together brown sugar, butter and water for 1 minute. Remove from heat and stir in powdered sugar. Smooth with cream. Frost cookie tops.

 FIELD ROAD ROCKS

1 cup butter

2 cups brown sugar

3 eggs, beaten

3-1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 cup buttermilk

1 cup raisins and chopped dates

1 cup walnuts, chopped

In a large mixing bowl,  cream butter and sugar. Add eggs. Stir well. Blend in dry ingredients. Stir in buttermilk. Add raisins, dates and nuts. Drop by spoonfuls onto baking sheets. Bake at 350 degrees for 12 to  15 minutes, until  set.

DUMP BARS

2 cups sugar

5 eggs

1 cup oil

1/2 cup cocoa

1-1/3 cups flour

1 teaspoon salt

1 teaspoon vanilla

1 cup chocolate chips

1/2 cup pecans, chopped

Grease a 9 by 13 inch cake pan. Dump all ingredients, except chocolate chips and nuts, into a mixing bowl. Stir well. Spread into pan. Sprinkle batter with chocolate chips and nuts. Bake at 350 degrees for 30 minutes.

HAYLOFT PICNICS

In the goat shed, here at Cricket Meadow, is a stack of hay bales. Fragrant, green alfalfa in the small rectangle size. It makes the shed smell so good and, every morning when I drop a slice in the metal feeding rack, I think of the haymow on the farm where I grew up.

Back then, when the long, lovely days of June finally arrived, when school was out and before the heavy heat of summer set in, I remember climbing the ladder in the barn to the spacious loft above. It was basically empty in early summer because Dad would feed the cattle the rest of the hay before cutting and baling the hayfields, one, two or three times, later in the summer. I loved the soaring open ceilings of the arched roof and the big double doors way up high at the front. At floor level on both ends, were single doors that opened up to overlook the woods and garden on the west and the cow yard, fields and lush rolling countryside to the east. The inspiration provided by such a view often led to a performance:  I would dance, sing,  and even recite poetry to Mama Cat and her kittens. Or just play a game of tag or basketball with my brothers. But always, whatever activity took place, the finale was a picnic.

We never went anywhere without  food in those days, and the haymow was no exception. Maybe because there was always so much to eat and so little time. We tended to eat as we passed the day. There was always a pan of bars or cake on the kitchen counter and cookies in several jars, not just one. There were muffins, rolls and pies, and even treats like Twinkies and chocolate-striped cookies, in case the home-baked stuff disappeared too fast.

I remember plenty of haymow feasts that I shared with my brothers, cousins and friends. In June, there just wasn’t a better clubhouse than in the top of the barn. And, because there were lots of farm projects in the works every day ( planting, cultivating and rock-picking, to name a few), there were plenty of wonderful baked goods turned out of Mom’s oven to feed hungry laborers.

Picnics in the haymow usually consisted of lemonade (we liked pink) and sweets. We got our energy from sugar, it seems, but never let calories or nutrition facts worry us. We considered cake fuel and sped along all day consuming as much as we liked. I doubt we owned a scale and, amazingly, none of us were really very fat. Then. But, even though I’ve refined my tastes, views and habits, I still love the memory of those June days, pigging out in the hayloft.  And, given the chance, I’d do it today.

Anyone for lemonade and cake in the goat shed?

SUMMERTIME PINK LEMONADE

2-1/2 cups sugar

1/2 cup grenadine syrup

3 cups freshly squeezed lemon juice

12 cups cold water

Combine sugar, grenadine, lemon juice and 2 cups water. Place in a empty 1 gallon container. Cover and shake well to mix. Add 5 cups water and shake again. Add remaining 5 cups water and shake.  Pour over ice and garnish with a lemon slice and mint sprig, if desired.

COUNTRY LEMONDADE MUFFINS

2 cups flour

5 tablespoons sugar

1 tablespoon plus 1 teaspoon poppy seeds

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup frozen lemonade concentrate (from a 6 ounce can; reserve the rest  for glaze)

1/2 cup milk

1/3 cup melted butter

1 egg

In a mixing bowl, combine flour, sugar, poppy seeds, baking powder and salt. In a smaller bowl, combine lemonade, milk, butter and egg. Beat with a fork until just blended. Pour into flour mixture and stir with a  fork until dry ingredients are well moistened. Fill greased muffin cups 3/4 full. Bake at 400 degrees for 15 to 20 minutes till toothpick inserted comes out clean. Immediately remove from pan. Pierce top of each muffin 3 times with a fork. Spoon a teaspoon of glaze over top of each muffin.

LEMONADE GLAZE

1/4 cup reserved lemonade concentrate

1/4 cup sugar

Combine concentrate and sugar in a small saucepan and heat until sugar dissolves. Spoon hot glaze over warm muffins. Glaze will crystallize on top as it cools.

WATERMELON PICKLE CAKE

2 cups flour

1 cup brown sugar

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 cup butter

1 cup sour cream

2 eggs

1-1/4 cups chopped watermelon pickles

In a mixing bowl, combine flour, brown sugar, baking soda, salt and spices. Add butter, sour cream and eggs and beat at medium speed for 1 minute. Stir in watermelon pickles. Spread batter evenly in a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for 30 to 35 minutes, until toothpick inserted in center comes out clean. Dust with powdered sugar.

S’MORES CAKE

1 cup flour

2 cups graham cracker crumbs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar

3/4 cup butter

3 eggs

1 cup milk

1-1/2 cups chocolate chips

2 cups miniature marshmallows

In a large mixing bowl, combine flour, graham cracker crumbs, baking powder, baking soda and salt. Set aside. In a separate bowl, cream brown sugar and 1/2 cup butter until fluffy using a mixer. Beat in eggs, one at a time. Blend in dry ingredients and milk then beat at medium speed for 1 minute. Fold in 1 cup chocolate chips. Spread batter evenly in a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for 25 to 35 minutes, until toothpick inserted in center comes out clean. Cool for 10 to 15 minutes. Meanwhile, melt  remaining 1/2 cup chocolate chips and remaining 1/4 cup butter together. Blend until smooth and spread over top of cake. Scatter marshmallows over chocolate glaze. Place cake under broiler until marsh

CAST IRON MEMORIES

Despite the many inconveniences and downright rusticity of my grandma’s old lake cottage, one of my fondest summer recollections is of my mother at the stove, preparing a fresh catch or some farm-fresh eggs for breakfast. On the white wainscot kitchen wall over the range, hung an array of cast iron skillets in all sizes. Though it’s years ago, I can still picture the red and white checked curtains, the old enamel sink, clay potted geraniums, green depression glass and those old black pans. Beside the stove stood my grandmother’s pie cupboard. The doors never fully closed, revealing spice cans from the 20’s that we refilled and used, as well as other kitchen staples. Lining the top was spongeware crockery bulging with red and white handled kitchen tools, and a large Red Wing cookie jar. Hanging next to that were tatted potholders and church-lady embroidered dishtowels. I lived in an antique store and I didn’t even know it.

All of those skillets were well-seasoned and, I don’t know why, but fried potatoes and eggs sunny side up have just never tasted quite as good. I have a set of three in graduating sizes that I inherited and I have yet to master flawless cooking in them.

But I keep trying and enjoying every attempt. Maybe it’s the brilliant summer sun rising over a glassy shore, the birdsong from the ravine, the putt-putt of a trolling motor as an early-riser fisherman glides by the dock, the scent of flowers and mint in pots on my back step, the aroma of oven pancake (in cast iron) that is putting this smile on my face. Maybe it’s that the kitchen calendar is still open to June…thoughts of summer days ahead bring anticipation of so much. Not the least of which is reflections of my Mom and our days spent in the kitchen. Cast iron memories… solid and still being used.

GRANDMA’S SWEDISH OVEN PANCAKE

3 eggs

3/4 cup milk

3/4 cup flour

1-1/2 tablespoons melted butter

1 teaspoon sugar

1/8 teaspoon nutmeg

Pinch salt

1 teaspoon oil

1 apple, peeled, cored and thinly sliced

1 tablespoon brown sugar

Powdered sugar

In a mixing bowl, beat together eggs, milk, flour, butter, sugar, nutmeg and salt. Let batter stand for an hour or refrigerate for up to 12 hours. Heat oil in a 9 or 10 inch cast iron skillet on stovetop, swirling oil so sides are coated. Add apples and brown sugar. Pour batter over apples and brown sugar. Bake at 425 degrees for 10 to 15 minutes until puffy and browned. Dust with powdered sugar.

PAN-FRIED FRESH CATCH

4 medium fillets

1 cup cold milk

1 cup cornmeal

1/2 cup flour

2 teaspoons salt

1 teaspoon pepper

Rinse fish under cold water and dry thoroughly. In a pie plate, pour milk over fillets. In another pie plate, combine cornmeal, flour, salt and pepper. Remove fillets, one at a time from milk and roll in cornmeal mixture to coat evenly. Place on a platter to dry for a few minutes. Heat butter in a cast iron skillet. Add prepared fish to skillet and cook for 5 to 7 minutes on each side. Cook until golden brown. Serve with lemon wedges and fresh parsley.

NORTH SHORE BERRY COBBLER

6 to 8 cups fresh berries, blueberries, blackberries or raspberries

1-1/2 cups sugar

1/2 cup flour

2 tablespoons fresh squeezed lemon juice

2 cups flour

4 teaspoons baking powder

3 tablespoons sugar

1 teaspoon salt

Zest of 1 lemon

1/2 cup chilled butter, cut into chunks

2/3 cup milk

1 egg

In a mixing bowl, combine sugar and berries. Pour into a cast iron skillet. In another large bowl, sift together flour, baking powder, sugar, salt and lemon zest. With a pastry blender, cut in butter until pieces are pea-sized. Add milk and egg. Stir with a fork until just blended. Set aside. Bake berries uncovered at 400 degrees for 15 to 20 minutes until are hot and bubbly. Remove from oven and spoon biscuit mixture on top of berries and return to oven. Bake for another 20 to 25 minutes until lightly browned. Cool on a wire rack for 10 minutes.