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.

NOT THE END OF THE WORLD

The world didn’t end last month, but it sort of did at Cricket Meadow Farm with the recent loss of two dear pets. I know, I know…this space has been dedicated to a few too many critters. But when you have loved and cared for an animal for a dozen years or more, it’s hard not to become attached.

We lost our old faithful Golden Retriever, Buck, six weeks ago. Then, three weeks after that, Nick, our loyal and friendly Billy goat, almost canine in his attachment to us, passed away. In the fall, we said goodbye to Rusty the Rooster. The one who stood by to ease the passing of Tucker, our precious little rescue goat who died a year ago.

It’s funny how much personality a “brute beast” displays. How fond they can become of the hand that feeds them. How much life and joy they bring to a barnyard. Like people, each one is different in the way they interact with us and with each other. I am not suggesting that I see them as equal to humans. I do have the perspective of having lost to death very dear and close family and friends. I remember after my brother’s death a friend said to my mother, “I know just how you feel. We lost our dog last week.” We were shattered. But, in her defense, she meant well. She THOUGHT she knew our pain. She had yet to suffer close human loss.  

So, while I know that a pet is just that, and is never guaranteed to be with us more than a handful of years, we pour into them each day, our love and affection. Hearts get involved. In my experience, since I was a child, all of the animals in our lives have brought a vibrancy to our days. Livestock equals life. And it becomes so obvious when that life is gone. They fill a space that nothing else can. I read a saying the other day, “I love animals…it’s people I can’t stand.” While I don’t embrace that sentiment, I do “get it.” Our beloved pets never disappoint, just deliver, day after day, unbridled affection and faithfulness.

At Cricket Meadow, to our departed pets, we say farewell, R.I.P., thanks for the memories. Which will long remain, along with the paw and hoof prints on our hearts.

HEART HEALING CREAMY TOMATO SOUP WITH GRILLED CHEESE CROUTONS

3 tablespoons olive oil

1 yellow onion, chopped

4 cups chicken stock

28 ounces crushed tomatoes

Salt and pepper to taste

1/2 cup orzo

1/2 cup heavy cream

Grilled cheese croutons for topping

In a large stockpot, heat olive oil over medium heat. Add onions and cook until tender. Stir in broth, tomatoes, salt and pepper. Bring to a boil then reduce heat and simmer for 15 minutes. In a separate pan, cook orzo. When cooked, add to soup. Stir in the cream and cook for 10 more minutes. Serve with crusty grilled cheese sandwiches cubed on top.

COMFORT FOOD CREAMED DRIED BEEF ON TOAST

10 ounces dried beef

6 tablespoons butter

1 cup onion, minced

6 tablespoons flour

4 cups hot milk

8 slices thick sliced bread, toasted

Pour boiling water over beef to remove salt. Let stand 10 minutes. Drain and pat dry. In a large saucepan, melt butter. Add onions and cook until tender. Sprinkle in flour and whisk for 1 minute. Slowly whisk in hot milk, stirring until thick. Add beef and heat through. Serve over toast.

PAWPRINT BARS

1 cup butter

1/2 cup sugar

1 cup brown sugar

2 teaspoons vanilla

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups walnuts, chopped

1-1/2 bags chocolate chips or chunks

In a mixing bowl, cream butter and sugars. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts and chocolate. Spread batter in a greased 8 by 12 inch pan. Bake at 350 degrees for 20 to 25 minutes. Cool and cut into squares.

COUNTING THE HOURS TILL CHRISTMAS

Maybe it’s my age, or the fact that I have been so busy uncovering old memories from former Christmases that has stalled my preparations for this year. As I write this, and the day draws near, I haven’t finished shopping, wrapped nothing, sent no cards and baked only a few cookies. It’s like I’m in a dream state where I can’t wake up and light a fire under myself. Ordinarily…well, I’m not even going to beat myself up remembering past organization.

This year I found the old cassette tapes of Christmas music we played when the kids were little. Fortunately, my radio brother still has something to play them on. So I am singing along to songs I haven’t heard in 30 years. I found the Christmas piano book my Mom used to play out of when I was a child and I’ve even plunked out a few tunes myself. I have spent hours poring over the old the picture book of Christmas stories and poems she read to us throughout December. I’ve sat paging through colorful children’s books that I used to read to my little ones. I’ve curled up by the fire with Christmas memories of various writers. I’ve gazed at the blue stone dime store ring my long deceased brother, Dan, bought for me one Christmas when we were still in grade school. I’ve savored the old ornaments dredged from the attic. I’ve enjoyed cup after cup of Christmas tea. Gazed at twinkling lights on frosty snow. Brilliant sunsets find me watching the western sky until dusk falls heavy here at Cricket Meadow, when I light cookie and cinnamon scented candles which still doesn’t propel me into the kitchen to bake. Mornings I linger over coffee and watch blue jays and cardinals flit to the birdfeeders filled with suet and sunflower seeds hanging by the potting shed. Then I head outside to do the chores and totally ignore the giftwrap beckoning me to fill the empty space beneath the tree. Instead I smile as I whiff the fresh pine wreath on the back door where I marvel at my lack of drive for what I’m “supposed to do.”

I am not counting the days anymore; now it’s the hours. I need to focus. Soon the family will gather and I have to be on my game. I need to fill the tins with frosted sugar cookies and gingerbread cookies, the holly rimmed plate with Christmas bread, I need to plan the menus for several people for several days, paper and ribbon need to cover the gifts which I still need to buy…

I may be way behind. But I’ve never enjoyed the season more. I am letting the season happen to me, instead of my usual “making it happen.” And I love it. This could be a habit. A lifestyle. Merry Christmas to you and yours!

SNOW COCOA (FOR CI-CI)

2 cups whipping cream

6 cups milk

1 teaspoon vanilla

12 ounce package white chocolate chips

Combine all ingredients in a slow cooker. Cover and cook on low for 2 hours. Stir well to combine before serving. Place a dollop of whipped cream on top of each serving and sprinkle top of each with cocoa and use candy canes for stir sticks.

RED AND GREEN SALAD

Spring mix and/or spinach

Red leaf lettuce or red cabbage

Red onion thinly sliced

Dried cranberries

Crumbled feta or thinly shaved Pecorino

1 tablespoon raspberry vinegar or balsamic vinegar

2 teaspoons fresh lime juice

1 teaspoon sugar

1/2 teaspoon gray sea salt

1/4 cup olive oil

Pecan halves

In a large salad bowl, toss greens, cabbage, onion, lightly toasted cranberries and cheese. In a jar with a tightly closed lid, shake together dressing ingredients: vinegar, lime juice, sugar, salt and olive oil. Toss into salad and top with pecans.

GINGERBREAD STARS

1 cup butter

1 cup brown sugar

3/4 cup molasses

3/4 cup buttermilk

2 eggs

4-1/2 cups flour

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

2 teaspoons baking soda

1 teaspoon salt

White chocolate, melted

In a mixing bowl, blend butter and sugar. Stir in molasses and buttermilk. Beat in eggs. Stir in flour, spices and salt. Refrigerate overnight. Roll out dough on a lightly floured board. Cut into star shapes. Bake at 400 degrees for 10 to 12 minutes. Let cool. Dip half of each cookie into melted white chocolate.