Advice for Women · Aging · Ancestors · Andshelaughs · andshelaughs writing · Angels · Art of LIving · Articles · Autumn Activities · Baking · Beauty · Bereavement · bloggers · Blogging · Buddhist Writers · Canadian Writers · Canning and Preserving · Cooking · Creative Life · Creativity · culture · Economics · Education · Family · Fearlessness · Feminist Culture · Feminists · Food · Geneology · Girl Stuff · Graceful Living · Gracious Living · Grandparents · Gratitude · Grief and Loss · Grief and Mourning · Recipes · Uncategorized · Women's Issues

In the Kitchen With Granny

Today I woke up and took a good look in the mirror; Fingers padding lightly across my skin, as I lean in to really see myself. I look into my tired blue eyes and know that I look like both of my grandmothers.  I have the round, kind face of my Granny Dorothy, and the body of my Granny Eileen. It’ll just have to do.

The two of them were as different as night and day. Granny Dorothy was an educated woman who married late in life to a sour, strict, everyone’s-going-to-burn-in-hell-baptist.  Her wits and grit kept the bills paid, and her sense of humour kept her alive. Had she been born today, she likely never would have married. She would have worked her way around the world. Alas, the 1930’s had other plans for her.

Granny Eileen on the other hand, was on husband number three when I came along. She’d raised six kids on her own. She was a resourceful woman with a heart of gold who didn’t take a lick of shit from anyone, especially her husband.

Both of these women taught me to make something from nothing.  Whether it was in the kitchen, or out in the world at large. They taught me how a woman could be both strong and kind.

Every year, I keep them close as I plant my garden, and every harvest season, as I take to the kitchen. These rituals keep me close to them. I’m a sentimental traditionalist when it comes to my kitchen. During the summer, I find myself preserving the same things with the same recipes that they did all those years ago.  I throw in a few more odds and ends, just because I find comfort in the routine of being in the kitchen during harvest season.

This morning I slipped on a jersey knit dress that put me in mind of Granny Dorothy. She knew what she was doing with those old house dresses. Simple, tidy, and most importantly when you’re preserving; cool. I listened to interviews with authors as I sterilized jars, peeled and chopped fruit, remembering how my Granny Eileen’s gnarled up hands seemed to be able to create anything.

During the summer months, I yearn for the slow, simple days of childhood summers. I recall the flavour of each stage of the harvest; radish, carrots, and beans snapped straight from the plant and tossed directly into our mouths.  No garden was immune to kids raiding it for a snack. We sucked on sour rhubarb stalks, and cringed at the bitterness of currents. We raided the ditches and gullies, picking raspberries and blackberries when we were lucky enough to find them. Each ripening carried back to the kitchens of our grannies where it was made into something wonderful.

 

Except pastry. I learned how not to make pastry from both of my Grandmothers. Kind of like how not to choose a mate. As it turns out, Granny Eileen  insisted that if I followed the recipe on the box of Tenderflake, my pastry would be just fine. She also lied. Years later my aunt laughted at me so hard tears streamed down her face; Granny used pre-made pastry and was full of shit. Granny Dorothy on the other hand was honest with me but produced pastry with a texture so fearsome that the dog wouldn’t even eat it.  From this I learned that sometimes we don’t always get what we need from family. Sometimes we have to reach out to become wiser and better.

 

The quiet stretches in my kitchen necessary for the process of preserving and canning gives me time to commune with the spirit of these two women. They are with me here in the steam and heat, and smell of cooked fruit. They are with me when I take a jar of something I preserved from the pantry and serve it to my family and friends. My grannies are always with me at my table.

 

 

 

Advertisements
Canning and Preserving · Cooking · Health · Healthy Living · Men's Health · Men's Issues · Recipes · Uncategorized · Women's Issues

My Culinary Relationship with Mother Earth – We Be Jammin’

rearviewmirroI remember the year the apple blossoms froze on the trees. It was 2012. We didn’t have fresh Ontario apples that year, and the prices sky-rocketed.

That was also the year I stopped making apple juice.

So what?

Well darlings, I’m a country girl at heart, and a big part of enjoying the seasons is enjoying whatever our harvest yields. A big part of showing love and coming together as friends and family is sharing a meal together.

The lack of apples impacted a generations long tradition of baking apple crisp, apple pie, applesauce and apple juice.While I live within the rushed pace of the city for now, I stay connected to the seasons and to what matters most by enjoying the tradition of preserving. Apples are the end of the summer fruits, and it was a strange feeling knowing that something as stable as our seasons and harvest were being affected by the impact of consumerism (aka global warming). Our harvest seasons are part of the essence of who we are and the organic rhythm of life.

flat of berriesStrawberry season signals for me the start of true summer. Rhubarb is spring. Of course you can’t forget asparagus and radishes. With the appearance of little white blossoms and bright, juicy, red fruit, I know that the strawberries cometh and that it’s time to enjoy in abundance what the earth provides, and squirrel away the rest for winter.

Yesterday I took a beautiful drive out into the country, got a flat of strawberries, and came home to make my first batch of jam. Next will be raspberries, and this year there will be beets, peaches, pears, tomatoes, and salsa.

 

 

pouring jamEvery year, I think of my grandmothers and my mother, who carried the tradition and taught me how to do these things.  I remember standing on a stool to stir the jam as it cooked, and when we used to use wax to seal the jars.

I remember hot jam slathered on homemade bread. The smell of granny’s kitchen when she made her chili sauce with the cheesecloth sachet of spices simmering in the pot, and being told countless times to go get another jar of this or that for whatever was on the stove. We used to count the number of jars of jam, tomatoes, beets, etcetera in order to ration them until the summer came again. It was never because we couldn’t afford to go to the store to buy more, it was because we subscribed to the rationale; who the hell would eat a can of fruit or vegetables plied with preservatives and chemicals that tasted second rate at best, when you could eat something that tasted good and wasn’t laden with other goop? It just didn’t make sense. And it still doesn’t to me.

There are few people my age who know how to do these things anymore, and I wonder what they must be missing out on, counting summer by work-weeks instead of by the season; strawberry season, raspberry season, plums, pears, apples, squash, tomatoes, cucumbers…

This might even be the year that I get back to making apple juice. Just the thought of hot cider by the fireplace makes me want to cuddle with someone. During the winter months, there’s nothing like opening a jar of peach jam to remind you that soon, summer will be upon us again. Or maybe it’s a jar of tomatoes for a rich, hearty stew.

jam 1Living in the city for the past 16 years, you’d think I’d prefer the convenience of buying something off the shelf, but I don’t.

I love the slow process of gathering, preparing and preserving my own food, knowing that it’s fresh and wholesome. Knowing that what I’m eating and what I’m sharing with the people I love is the best that I can give them.

Wishing you a bountiful summer, and an extra pair of hands in the kitchen.