Summertime on the Farm: Cherished Memories from My Grandmother’s Kitchen

Oh, how I wish I had experienced “summertime on the farm!” My grandmother grew up on a 42-acre orchard farm in Bucks County, Pennsylvania, complete with chickens, cows, and pigs. As young children, my mother and aunt would spend a few weeks there during the summer, in the care of my great-grandmother.

This took place in the early 1940s. With the antics of six uncles, the little girls were kept squealing! The boys were great at teasing and game-playing, and of course, the two little girls loved every minute of it! The stories I have heard over the years make me long to go back in time. Taking a walk in the woods, picking berries out in the fields, and sitting at my great-grandmother’s dinner table are grand images to me of “living life the old-fashioned way.” There was a bounty of farm-fresh foods served at every meal. What I wouldn’t do to taste my great-grandmother’s country cooking, with her roasted chicken made in the old coal/wood stove, or her homemade bread spread with her own churned butter and fresh raspberry jam.

For my own summertime memories, fast forward to the late 1960s when I was about ten. My grandmother, Elizabeth, would have us over every Wednesday for the day. We’d get there in the morning for breakfast (usually “big pancakes,” otherwise known as crepes) then we’d have a simple lunch in the afternoon. Being located in the suburbs of Philadelphia, her home was not a farm, but it defined itself with its warmth, mouth-watering aromas wafting out of her kitchen, antique dishes and wares proudly displayed, and its beautifully lush gardens. The front porch was draped with a huge wisteria vine which originated from the farm. The “roots” of our family are truly present here. When you entered her home, it almost felt as if it wrapped itself around you with its love and comfort. That is why I cherish every memory I have of those days.

There was a second-floor porch out back, just off the kitchen, which was surrounded by a wrought-iron fence covered in grapevines. Between lunch and dinner, I’d go out there and take a nap on the old white wicker cushioned sofa. It was a time for me to dream and to just enjoy being a kid with no worries. How heavenly and peaceful those naps were! As I’d drift off, I’d hear my grandmother and mother chatting in the kitchen while preparing dinner. I’d wake up to the wonderful aromas of comfort foods such as pot roast or fried chicken baking in the oven, and mouth-watering side dishes being cooked on the stove. And of course, there was always dessert! How lucky I am to have been nurtured so by my family! And how lucky to have tasted such scrumptious treats which came out of my grandmother’s kitchen!

Below are two of my grandmother’s simple summertime recipes which bring back memories of those days. Please try them and let me know what you think!

Grandmother’s Summertime Recipes

String Bean Salad

Ingredients:

• 1 pound fresh green beans
• ½ teaspoon salt (or to taste)
• 1 tablespoon sugar
• Pinch of pepper (or to taste)
• ¼ cup olive oil
• ¼ cup vinegar
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped fresh parsley
• 1 finely chopped garlic clove

Instructions:

1. Prepare green beans by cutting off the ends and cutting in half lengthwise.
2. Cook in salted water (about ½ teaspoon salt) until done but not too soft (approximately 8-10 minutes).
3. Drain and place in a bowl.
4. Add sugar, pepper, olive oil, and vinegar.
5. Add finely chopped onion, fresh parsley, and garlic clove.
6. Toss all ingredients together lightly until well mixed.
7. Serve hot or cold. This recipe is seasoned to taste, so adjust as desired.

Corn and Apple Fritters

Ingredients:

• Kernels from 3 ears of fresh corn (frozen can be used, but fresh is recommended)
• ¾ cup flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Pinch of paprika
• 1 egg yolk
• ¼ cup milk
• 1 egg white
• Oil for frying
• Honey for drizzling (for corn fritters)
• Powdered sugar for sprinkling (for apple fritters)

Instructions:

1. Sift flour with baking powder, salt, and paprika into a bowl.
2. In a separate bowl, whisk together the egg yolk and milk. Add this mixture to the dry ingredients and mix well.
3. Stir in the corn kernels.
4. In a clean bowl, beat the egg white until stiff peaks form.
5. Gently fold the beaten egg white into the corn mixture.
6. Drop carefully by tablespoon into hot oil heated to medium heat. The fritters should look flat and round, about the size of a silver dollar pancake.
7. Fry on each side until golden brown.
8. Drain on a paper towel.
9. For corn fritters, drizzle with honey.
10. For Apple Fritters: Use 1 cup shredded apples instead of corn kernels. These are delicious when sprinkled with powdered sugar!

The Author:

Carrie J. Gamble is co-author, editor and publisher of Grandmother’s Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart.

Photo. Gemini