Bill Hall’s recent column brought back great memories of the gang harvest (TNT, 11-4). The iron chefs on TV have nothing on the farm wives of that era.
My mother spent hours planning and cooking this meal. Huge plates of fried chicken, roast beef, ham, mashed potatoes, scalloped potatoes and vegetables from the garden. Two to three different pies were baked, as a true test of your cooking ability was in the pie. And, don’t forget, lots of coffee.
Mom grilled my dad each night he came home from a neighbor’s harvest. How many meats did she serve? What kind of pie did she bake? Sliced bread or rolls?
To me, the sweetest part was that dad always said something like, “Her roast was a little dry,” and mom would shake her head and say, “She always did over cook her roasts.” Or, dad would say, “She served bread from the store,” and mom’s mind was churning with “I’ll make kolaches.”
The farm wife never sat down at the table, but kept the food coming, filling empty bowls or pouring coffee. When the meal was done and it was time to go back to work each man got up and went to my mother and thanked her for the wonderful meal and praised her cooking.
Iron chefs when it comes to competition, great food, and pride in your work you could take lessons from the farm wives. Thanks for the memories.