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. 

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.