As We Gather For Our Feast

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Thanksgiving Preparation

Grocery shelves groan under the weight of extra produce that will grace our tables. Pumpkins and butternut squash are piled high. Extra displays are set up with traditional foods for the Thanksgiving table such as sweet potatoes and yams, bags of cranberries, green beans, and stuffing mix for the turkey.

We Remember Our Farmers

It's a holiday for feasting, a celebration of the abundance of the year's harvest. We come together to share our food and to give thanks.

With gratitude for our endless bounty, we also take a moment to remember and thank those who provide all this food for us.

Our farmers.

Paul Harvey, a radio broadcaster from a time when radio was king, delivered a broadcast in 1978 about farmers. It became known by the title, "So God Made A Farmer."

Harvey painted with his words the hard work and humble life of a farmer. A rising sun waits for no one and so, the farmer rises early each day to tend the animals and the fields, no matter what. It's a life that requires resiliency and strength. How many of us would have the fortitude to be a farmer?

God Made A Farmer (text)

And on the 8th day, God looked down on his planned paradise and said, "I need a caretaker." So God made a farmer.

God said, "I need somebody willing to get up before dawn, milk cows, work all day in the fields, milk cows again, eat supper and then go to town and stay past midnight at a meeting of the school board." So God made a farmer.

"I need somebody with arms strong enough to rustle a calf and yet gentle enough to deliver his own grandchild. Somebody to call hogs, tame cantankerous machinery, come home hungry, have to wait lunch until his wife's done feeding visiting ladies and tell the ladies to be sure and come back real soon -- and mean it." So God made a farmer.

God said, "I need somebody willing to sit up all night with a newborn colt. And watch it die. Then dry his eyes and say, 'Maybe next year.' I need somebody who can shape an ax handle from a persimmon sprout, shoe a horse with a hunk of car tire, who can make harness out of haywire, feed sacks and shoe scraps. And who, planting time and harvest season, will finish his forty-hour week by Tuesday noon, then, pain'n from 'tractor back,' put in another seventy-two hours." So God made a farmer.

God had to have somebody willing to ride the ruts at double speed to get the hay in ahead of the rain clouds and yet stop in mid-field and race to help when he sees the first smoke from a neighbor's place." So God made a farmer.

God said, "I need somebody strong enough to clear trees and heave bails, yet gentle enough to tame lambs and wean pigs and tend the pink-combed pullets, who will stop his mower for an hour to splint the broken leg of a meadow lark. It had to be somebody who'd plow deep and straight and not cut corners. Somebody to seed, weed, feed, breed and rake and disc and plow and plant and tie the fleece and strain the milk and replenish the self-feeder and finish a hard week's work with a five-mile drive to church. 

Somebody who'd bale a family together with the soft strong bonds of sharing, who would laugh and then sigh, and then reply, with smiling eyes, when his son says he wants to spend his life doing what dad does." So God made a farmer.

–Paul Harvey

 

Farmers Face Challenges

There are struggles for today's farmers on many levels. Concerns swirl around us such as animal treatment, genetic manipulation of seeds, loss of crop land, and getting food to the hungry, just to name a few. As we become more and more urbanized, there is concern as to who will set up to becpme our next generation of farmers.

We Say Thank You

We also remember the long chain of people who bring the farmers' food to us. Many hands touch the food before we buy it, like people who package it, the truckers and the store workers.

This Thanksgiving holiday, we bow our heads before the beautiful food on our tables and we say thank you to everyone who helped bring it to us.

 

Photos of the farmers are all
by Paul Mobley from an article in The Morning News.

 

Bake Your Election Day Cake

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Election Day Is Nigh

National and midterm elections in the United States take place every two years.

Some people are glued to their television sets to follow minute-by-minute results.

Others, to avoid the stress of it all, keep their tv sets off and check the results once the drama is all over.

Take A Stroll Into The Past

If we were whisked back to colonial times, we'd find ourselves busy preparing our Election Cakes. In early America, Election Day was an important celebration, second only to Thanksgiving.

Our Puritan ancestors did not acknowledge the religious holidays of Christmas or Easter, believing they were too connected to Papist idolatry. Furthermore, to say that religious, "holy days" existed implied that other days of the year were not holy which was not acceptable to them.

Election Day, therefore, provided a rare chance to celebrate in high fashion. Parades filled the streets. People came to town from outlying areas and everyone fêted the day with religious ceremonies, dancing balls and fine food.

Election Cake Old World Recipe

I found an official Election Cake recipe from 1796. With these quantities, you’d have a lot of cake.

“Election Cake:
30 quarts of flour
10 pounds butter
14 pounds sugar
12 pounds raisins
3 dozen eggs
one pint wine
one quart brandy
4 ounces cinnamon
4 ounces fine colander seed
3 ounces ground alspice
Prunes and currants

Wet flour with milk to the consistence of bread over night, adding one quart yeast;
the next morning work the butter and sugar together for half an hour, which will render the cake much lighter and whiter; when it has rise, light work in every other ingredient except the prunes, which work in when going into the oven.”
— Simmons, American Cookery, 1796

Cakes of the 16th, 17th and 18th centuries were typically produced through soaking or sour leavening, not unlike sourdough breads. This traditional method of soaking flour in sour milk or leavening dough with sourdough starter optimized nourishment received from these foods. In a time without mass-market refrigerators, it also made use of sour milk that would otherwise have gone to waste.

Election Cakes were filled with healthy, wholesome fats such as butter and fresh eggs. The added alcohol helped with preservation of the cake. The dried fruits made it similar to our infamous fruit cakes of Christmas.

Get Out And Vote

Election Day Cakes were also a way to entice people (in the beginning, men with property) to come out and vote. They could vote and receive a slice of delectable cake. Later on, it was even a bit of a bribe to vote straight down a ticket.

Cake sustained not only the voters, but the people counting all the votes late into the night.

Vintage Election Cake For Today

We can bring the past into our present by baking our own version of an Election Cake.

What better way to celebrate or soothe your disappointment than with cake? 

If you'd like to try a modern-day version of Election Cake, here is a recipe. It has a yeast mixture that harkens back to our historical Election Cakes.

Election Cake Revival

Voting is a remarkable aspect of our heritage in the United States. With the passing of the decades, people have tended to become blasé about this privilege. Others hold the stance that you can't complain about elected officials if you didn't vote. 

How fun to honor our history of voting with a present-day revival of Election Day Cakes. We could be creative and celebrate with any cake of our choice.

Here's a bundt cake from Martha Stewart that makes a great Election Day Cake. No yeast mixture is needed. This Kentucky Bourbon Brown Butter Cake would hit the spot, whatever the voting outcome.

The Privilege To Vote

Celebrate your right and privilege to vote.

Cake brings all of us together on this day of our democratic process. Go forth and bake your cake.

See you on Election Day.

 

Our Local Food Co-op

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Davis Food Co-op

Do you have a local food co-op where you shop for organic food? Not far from my home in Northern California, the Davis Food Co-op offers treats for everyone.

Just the other day, I had to smile as I waited in the checkout lane at the co-op. Instead of staring at gossip magazines with racy rumors, I found myself looking at the magazine Buddhadharma that featured the question: “What is enlightenment?” 

Buying In Bulk

The bulk bins are sumptuous with a wide variety of choices. Since the store has a large customer base, the bulk items remain fresh. It’s joyful to bring your own containers and weigh and label them. Skilled checkout clerks weigh the filled container and subtracting its weight from the bulk goods.

It's a sense of satisfaction knowing that I'm taking less plastic home with me. I fill various types and sizes of glass Mason jars with colorful beans, nuts and lentils. They are a source of visual delight sitting on my kitchen counter.

The Olive Bar

Another opportunity to buy in bulk is the olive bar. I always take time to visit the colorful display filled with plump tidbits to please the palate. 

Fresh Pure Waters

The water machine offers reverse osmosis water and is perfect for brewing Kombucha. I fill up gallon jugs with pure water that I use to prepare my healthy, probiotic concoction. I purchased plastic containers that are BPA-free and refill them over and over again.

Co-op Membership

One aspect of a co-op that appeals to me is the membership. I feel like a participant of the store, rather than just another faceless customer spending money. As members, we have an interest and stake in the success of the store. I suppose it connects to the old adage: "It takes a village."

“Co-operatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity.
In the tradition of their founders, co-operative members believe in the ethical values of honesty, openness, social responsibility and caring for others.”

When the day comes that I have to move away from the area, I will miss this co-op experience.

 

Food For The Fourth Of July

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America Celebrates Its Birthday

The Fourth of July is just around the corner. Holiday displays in the supermarkets are set up to tantalize shoppers with outdoor foods and drinks.

Isn't this a gorgeous American Flag Pie created by King Arthur Flour? I dream of creating it one day. It may remain a forever dream, but in the meantime, it's nice to see.

If you're willing to tackle this pie adventure, here is the recipe for the American Flag Pie, made with strawberries/rhubarb and blueberries.

Time To Start Your Grills

Fourth of July in America.

Start your grills. Friends and family gather 'round for picnics and barbecues.

Grilled corn on-the-cob (with barbecue or herb butter), sizzling hamburgers and hot dogs are all de rigueur. Dedicated meat-eaters splurge on tri-tip beef. Vegetarians don't have to feel left out. Tofu burgers make a fine alternative.

Everything can go on the grill, not just meat. Vegetables and fruits also grill up pretty. A fun television show from The Food Network features recipes by Bobby Flay, the acclaimed grill master.

How about grilled peaches with cinnamon sugar butter? Sounds delicious, doesn't it? Click on the link for the recipe.

Summer picnic food on the menu:

Baked beans
Juicy watermelon
Chips and dip
Finger sandwiches
Fruit salads, and
Everyone's version of their famous potato salad

The Great Mayonnaise Debate

Family feuds have started over potato salad. Dill or sweet pickles? What brand of mayonnaise do you use?

People stand firmly entrenched in their mayonnaise camps:

1) Best Foods (west of the Rockies) or Hellmann's (east of the Rockies) – same company, same mayo, different name per regional distribution. 

2) Duke's mayonnaise has Southern roots and is also found in some states further north.

3) Kraft mayonnaise has a nationwide distribution.

4) Dare I mention Miracle Whip? Some argue that it's not even mayonnaise, but Miracle Whip has a strong, if not beleaguered, following. Take a look at this Tumblr account that proclaims in a joking manner, Miracle Whip and Proud Of It. Miracle Whip was created in 1933 by Kraft as a less expensive alternative to mayonnaise.

Rest assured, never the twain shall meet. Each brand has a dedicated cult following.

 

Here's a fun tongue-in-cheek story for your amusement.

The Family Mayonnaise Incident

We are a Best Foods mayonnaise family. In our corner of Washington state, that's our mayo. For decades we remained true blue to Best Foods.

Recently, my sister returned home from an 18-month job assignment in Tennessee. She was living south of the Mason-Dixon Line and Duke's is the mayo of the South. She divulged that she had tried, and liked, Duke's mayonnaise.

To make matters worse, she had the audacity to bring jars of Duke's mayo home with her. Even her husband was perplexed when he saw the alien mayo jars in her bags.

Oh, the shock. This was akin to heresy. My own sister, cheating on Best Foods. She admitted feeling a little guilty about it. 

After her heartfelt confession, we welcomed her back into the fold. She was home again in familiar territory and surrounded by Best Foods. Let bygones be bygones.

And then, our nephew ordered a big jar of Duke's mayonnaise from Amazon and sent it to my sister as a birthday present.

The saga continues...

 

Summer Activities For The Fourth

The Fourth of July is dedicated to picnics and summer fun, such as swimming, boating, hiking, and, not to be forgotten, naps in a hammock. It's a holiday, so some healthy relaxation is included on the menu. Reading a book in a hammock rates high on my list.

 

patriotic cookies recipe

 

Happy Birthday – USA

Does all this food talk make you hungry?

I know I'm ready to treat myself to potato salad and other picnic delights.

Let's raise a fork and a patriotic spiral cookie in honor of the United States of America.

I'll see you at the picnic.