What seeds have you planted?

Tulip BrickSweeps of purple hyacinths. Multitudes of candy apple red, neon yellow, and peppermint stripped tulips. Majestic blue and white flag irises. A host of golden daffodils. Like magic, every spring my garden fills with this vast array of flowers and colors.

 

Recently, I woke in the middle of the night thinking about the flowers that burst into bloom each spring and it popped into my mind, You doofus! You prepared the soil, planted the bulbs, cleaned off debris in the fall. You did much to have the spring garden you love. Yet, as every farmer knows, the crop comes like the gift it is.

 

Twenty years ago or more, I opened my mind and heart to dreaming. I made a list, writing down all the things I could think of that I wanted to do someday. I remember two things on that list – bike all the trails in Iowa and write a book.

 

At the time, I knew little of what goes into writing a book, but I assumed, because I was a public relations counselor, that the book would address some aspect of that profession.  Even that seemed an unlikely dream.

 

Biking all the trails in Iowa was, however, imminently doable. I loved biking and could visualize weekend trips to all corners of the state as I pedaled away the miles.

 

It amuses me that the idea visualized clearly at the time is one that fell on rocky ground. Other activities became more interesting. I wasn’t willing to commit the time as more and more miles were added to trail maps.

 

Meanwhile, the idea that was most undefined, the one left to germinate in the dark recesses of my mind, is the one that took root. But, surprise! When the idea poked through to my consciousness, it was not a business book. Rather, I saw signs of a memoir about growing up on a farm in the middle of the country in the middle of the 20th Century. It took work – skill learning, multiple drafts, disappointment, pruning, more effort – to nurture that little sprout into a beautiful book.

 

And it took something else, something I could never have made happen. The right mentors, the right colleagues, at the right time. And time – time for the demanding work of putting one word after another on a page.

 

As with a gardener, a writer is always dependent on things outside of her control. How could I have known that writing down those long-ago dreams is like planting seeds. And that decades later, one would push to the surface. And now, only a few years later, another book, a novel set in Iowa during WWI is about to emerge.

 

In the midst of the flowering beauty of my garden, I bask in the outcome, forgetting what needed to happen for it to happen – seed planted in good soil, time for germination, and a combination of hard work and grace.

 

Whether one seed germinates, puts down roots and grows is a function of so many things. Moisture, seed vigor, nutrients. Over much a gardener has no control. But most certainly, the seed has to go into the ground.

 

Planting seeds. That’s what we do. Whether those seeds go into the garden or take root in my mind.  Whether the payoff is in a few weeks or next spring or decades later.

 

I wonder, sometimes, what else was on the list, but alas, it’s lost. What I have learned to trust, though, is that in this world where there are a million seeds for every plant that grows, so too, there will always be dream seeds I can plant, and then, when conditions are favorable, one will grow. When the season is right.

 

Completing a century of quilting

Lap quilting Grandma's Garden

Lap quilting Grandma’s Garden

In December I began hand quilting a Grandma’s Garden quilt my grandmother began to assemble about a century ago. This month I finished the task. Throughout, I was literally wrapped in history as I held the quilt on my lap and took each stitch. 

The flowers that comprise this quilt spent nearly 90 years in my maternal grandmother Mary Elizabeth Haylock Jensen’s trunk. After my grandfather died of the Spanish flu in 1918, Grandma packed many mementos of her family and childhood into a large trunk that moved with her from place to place as she worked to provide for herself and her two daughters. She never remarried.

Eventually the trunk found a home on the farm I grew up on in Jackson County, Iowa. Grandma Jensen lived with us during the summers and with her other daughter (my aunt Joyce) during the school months. After my grandmother died, when my parents retired from the farm to live in Preston, Iowa, they brought the trunk with them, moving it lock, stock, and still unopened into the basement of their home in town. My mother—Ruby Belle Jensen Denter—probably knew what was in her mother’s trunk, but she never dealt with the contents until after my father died in 1999.

Then she opened the trunk and out came a treasure of old quilt pieces, enough to assemble a dozen quilts of different designs. The products of not only my grandmother’s work before she married in 1914, but also of her mother’s work. We have reason to believe that at least two of them-a crazy quilt so fragile pieces of taffeta and silk literally crumble to the touch and a pineapple quilt-were made by my great-grandmother Lydia Belle Luckey Haylock sometime between 1875 and 1910.

Grandma's Garden quilt detail

Grandma’s Garden quilt detail

At the time my mother retrieved the quilts from Grandma’s trunk, her eyesight was failing from macular degeneration. She wanted the quilts completed and she turned to me, though I have little quilting experience.  I turned to my sister in law Anita Gogerty, an accomplished quilter. Anita consented to put the quilt pieces together if I would do the quilting.

The projects required a varying degree of work. The Grandma’s Garden, with its hundreds of hexagons required more effort than any other. It was one I actually never imagined would be finished.  Anita took me totally by surprise when she brought it to me after Thanksgiving last year. 

Almost every night, I sat working on the quilt, thinking about the colors, marveling at the hand stitching, imagining my grandmother’s life. Every night I worked on the quit, my appreciation grew for the vintage fabrics, for what having such a treasure meant to our family and our history. I felt a tremendous responsibility to my grandmother, to my mother, and to the quilts. And I felt honored to contribute to the history of these quilts.

I am pleased that some of my ancestors’ quilt story is finally outside the trunk for others to enjoy.

Grandmas Garden Quilt Genealogy
Carol Ann Denter Bodensteiner (1948 – ) & Anita Gogerty
Ruby Belle Jensen Denter (1916-2008)
Mary Elizabeth Haylock Jensen (1891-1972)
Lydia Belle Luckey Haylock (1857-1916)

An homage to the iron

images

Monopoly iron – No longer relevant? Image from Voxxi.com

Monopoly players have said good-bye to the iron, welcoming a cat as the new player piece. As kids growing up in the 1950s, my sisters and I played Monopoly often, and I have to admit, I don’t think any of us ever chose the iron. My personal favorite was the shoe. Still, the iron performed a central role in our lives. Washing on Monday. Ironing on Tuesday. I learned to iron, as many girls did, bringing wrinkle-free order to stacks of handkerchiefs.

Ironing was so integral to the week that I devoted a chapter to it in my memoir Growing Up Country. Since publishing this memoir, I’ve learned that laundry and ironing hold almost as many memories for rural women as taking care of chickens. And that’s saying something.

Though I still have an iron, I use it as little as possible. But I can be as nostalgic as the next person about losing Monopoly’s good old iron. So as we bid the iron adieu, here’s an excerpt from my memoir, from the chapter – “Laundry Lessons.”

* * *

4-H Ironing Demonstration

When Grandma Jensen came to stay with us, which she did every summer, she took over ironing chores. She ironed hankies, too, but not her own. Each night she washed her own hanky in the bathroom sink and plastered it on the screen of the bedroom window to dry.

In the morning, Grandma donned one of the cotton shirtwaist dresses she wore every day. She pulled on nylons, rolling them down to just above her knees, and covered her pure white hair with a silver net. Finally, she plucked the now-dry hanky from the window screen, folded it and put in in her pocket.

When Jane and I took on the 4-H shirt ironing demonstration – and for one summer claimed squatter’s rights at the ironing board – I can only imagine what Grandma thought.

As tedious as the hours of ironing could be, they were also the hours when Grandma watched ‘her shows’ as Mom always called the soaps.

A dedicated follower of the perpetual heartaches and never-ending trials of Search for Tomorrow, Guiding Light and As The World Turns, Grandma set the ironing board up in front of the TV in the living room and tackled the ironing while she caught up on the day’s stories. Piece by piece, she drew shirts and pillowcases and hankies and dresses from the laundry basket, stretched them on the ironing board, flicked water with her fingertips and eliminated wrinkles in our clothes while the characters in her dramas solved the problems in their lives.

Every week the basket of ironing was full again with the same laundry; every week the soaps offered the same problems to be solved. Because of Grandma, the hopelessness of soap operas and the never-ending challenge of laundry are tied together forever in my mind.

 * * *

Saving up sunshine

Okay, I know it’s hot. Predicted to be 107 degrees today. I know it’s dry. The driest in Iowa since the 1950s. There can hardly be a soul out there who wouldn’t like to see clouds. I find any square inch of shade when I’m outside and huddle there. But I also know the days are not so far off when I will wish I could see some of this sunshine again.

Cutting corn on the deck

I thought about that as my husband and I set about processing the first sweet corn to come out of the garden. Most vegetables ripen over time. But when corn comes on, it’s all at once.

My husband does his best to spread the pleasure out by planting rows at two-week intervals. We ate the first ears out of the first planting last night for supper. This morning, I picked the rest of that planting. He put sawhorses and a board out on the deck. I gathered pans and knives and dug out the recipe for freezing corn in the 1980 Preston, Iowa, Country Cook Book.

I can never forget how hot it was processing corn on the farm. On what always seemed to be the hottest days of the year, Mom hauled out the biggest pots and filled them with water. While the water came to a boil, we husked corn. Then, in a kitchen that could have passed for a sauna, we blanched the ears, threw them in sinks full of cold water and when the ears were cool enough to touch, cut the kernels off the cobs and packed them in boxes for the freezer. In my memory, processing corn on the farm took approximately forever.

Then my mother in law showed me how to freeze raw corn. No blanching. No hot kitchen. Done in minutes. Ever year I am thankful to her. If you’re looking for an easy way to do corn, here’s the recipe:

Freezing Raw Corn

15 c. corn
3/4 c. sugar
5 c. ice water
1/4 c. salt

Mix together. Put in containers and freeze. (I’ve used a little less sugar and a little less salt and had good results. It’s a matter of taste.)

Corn ready to freeze

I’m telling you it doesn’t get easier than that. It’s a bonus that when you eat this corn, it tastes as though it’s right off the cob, which it is because it’s never been cooked before. We started setting up at 11:30 a.m. and I put 10 pints of corn in the freezer 1 1/4 hours later.

The corn was so fresh, so yellow. Just like sunshine. I know we’ll enjoy some of that sunshine this winter.

Mom’s gift of hospitality

Mom & Jane - Masters of Hospitality

Life on our family farm was controlled by three things: the seasons of the year, the cows that had to be milked twice a day, and Mom’s meals that got us all sitting around the table at 7 a.m., noon, and 7 p.m.

Mom could put a meal on the table faster than I can form the idea “meal” in my mind. Her skill was honed during 30 years as a farmer’s wife and once she and Dad retired to town, there was no need to change.

If anyone showed up close to meal time, she’d say, “Oh, stay and eat with us! We’ll put another plate on.” She always meant it. If it wasn’t exactly meal time, it was always time for lunch. Morning, afternoon, before bed. There was always food.

Hired men. The milk tester. Visiting relatives. Neighbors passing by. Mom welcomed them in with a smile and food. Preparing food was her job and her pleasure. Given that Mom had a fruit cellar with floor-to-ceiling shelves lined with vegetables, fruits, and meats she canned herself, if she needed to stretch a meal all she had to do was open another jar.

Mom passed the hospitality gene on to my sisters. My older sister Jane opened her large Victorian home as a bed and breakfast, welcoming strangers who became friends. A long time resident of Arizona, my younger sister Sue hosts a community center welcoming seniors for meals, telling them jokes, and remembering all their names even after meeting them just once.

Sad to say, the food portion of the hospitality gene skipped me. I enjoy guests but preparing meals makes me anxious. I expect I over think it. I can’t shake the feeling that food for guests has to be fancy. I didn’t get that idea from Mom. She was a meat and potatoes cook.

The food was basic but it was always good. And it was always served with Mom’s smile and a sincere, “Oh, stay and eat with us!” She meant it, and that, I think, is the secret to true hospitality.

Good fences make good neighbors

We have new neighbors and we’re delighted. Like the previous folks, the new owners are horse people. Watching the horses out my kitchen window is one of my great pleasures.

One morning, one of the horses took to vigorously scratching its neck against a fence posts. The fence was none too sturdy in the first place and I wasn’t at all certain it would stand up against this assault. When I mentioned it, my husband commented, “I hope their fence doesn’t become our problem.”

Growing up on a farm, I can remember my dad talking with neighbors about repairing boundary line fences. As was the custom, the farmers faced each other across the fence. Each farmer took responsibility for the half of the fence to his right. I viewed this as quite a neighborly custom. ‘Good fences make good neighbors,’ everyone said. Robert Frost included that famous line in his poem “Mending Wall.”

It wasn’t until this past week, because of a dispute that made the Des Moines Register, that I learned my dad and our neighbors were following the law. In 1851, shortly after Iowa became a state, when the enterprise of the vast majority of the state was agriculture involving both livestock and crops, the Iowa legislature passed a law that made those on both sides of a fence responsible for installing and maintaining the fence line.

As more farmers turn solely to crops and as more town people acquire acreages that abut livestock farms, the attitudes toward fences and who should pay for their upkeep changes.

We love to see the horses in their pasture, but not on our lawn or in our garden. We understand that good fences make good neighbors. And we certainly benefit when our neighbors keep their horses contained, but would we be willing to help pay to make that happen?  

Cooking up Aebelskivers and liver sausage

I was remiss! I should have provided the recipe for Aebleskivers. Here’s the one I used. I found it on allrecipes.com.  I only made half a recipe, which was plenty for two of us.

For those of you who are especially adventuresome, I’ve also included my mom’s recipe for liver sausage.

Bon Appetit!

Aebleskivers
Ingredients

  • 2 egg whites
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 4 tablespoons butter, melted
  • 2 cups buttermilk
  • melted butter for frying

Directions

 
  1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
  2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
  3. Brush melted butter in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.

Liver Sausage

Ingredients & Instructions
  • Meat cooked off 2 hog’s heads
  • Add 3 or 4 onions to the broth while cooking
  • 7 lb liver simmered done
  • Grind it all and mix well
  • Add salt, pepper, allspice, thyme and marjoram to taste. No one has given us exact measurements.Put in pint jars and pressure cook one hour at 15 lb. pressure

Letting go of tradition

Liver sausage and waffles. That’s my family’s traditional Christmas Eve supper. This tradition started when Dad gave Mom a waffle iron one Christmas when I was a teenager. I was old enough to wonder at my father’s gift choice but young enough to delight in the idea of this exotic food form.

Compared to pancakes, which Mom could whip up in minutes, waffles were a hassle. Still, Mom hauled out the waffle iron and made waffles once a year, every year after that. She always served homemade liver sausage on the side. This meal became a much loved tradition.

After Mom died, we cleaned out her fruit cellar and I brought home four pint jars of liver sausage. This liver sausage was made in 2006. It wasn’t her best batch. Not enough head cheese (hogs head for those of you not accustomed to farm cooking). I love liver sausage, by the way, though it is a taste not shared at all by my husband and only tolerated by my son.

I kept thinking I’d eat the liver sausage myself, but I never did. Now, five years after it was made, even my cast iron stomach thinks we’re past the expiration date.

Though liver sausage went by the wayside, the tradition we continued until this year is having waffles for supper on Christmas Eve. My son and his family celebrate with us. But this year, travel plans changed the routine and they invited us to spend Christmas Day with them.

Without the tradition to sustain me, I was left to launch into unknown food territory. Taking inspiration from Danish friends, I made Aebleskivers – an airy donut-type pastry served with powdered sugar and jam – for Christmas Day breakfast. We feasted at my son’s house that afternoon on their tradition – an eclectic snack buffet.

Traditions are nice. They’re comfortable. They make planning easy. But this Christmas showed me that letting go of traditions can be nice, too.

Will Aebleskivers on Christmas morning become a tradition? Only time will tell. Waffles may return, but liver sausage will drift into the realm of happy childhood memories. And my husband says, Amen!

Letting go of tradition

Liver sausage and waffles. That’s my family’s traditional Christmas Eve supper. This tradition started when Dad gave Mom a waffle iron one Christmas when I was a teenager. I was old enough to wonder at my father’s gift choice but young enough to delight in the idea of this exotic food form.

Compared to pancakes, which Mom could whip up in minutes, waffles were a hassle. Still, Mom hauled out the waffle iron and made waffles once a year, every year after that. She always served homemade liver sausage on the side. This meal became a much loved tradition.

After Mom died, we cleaned out her fruit cellar and I brought home four pint jars of liver sausage. This liver sausage was made in 2006. It wasn’t her best batch. Not enough head cheese (hogs head for those of you not accustomed to farm cooking). I love liver sausage, by the way, though it is a taste not shared at all by my husband and only tolerated by my son.

I kept thinking I’d eat the liver sausage myself, but I never did. Now, five years after it was made, even my cast iron stomach thinks we’re past the expiration date.

Though liver sausage went by the wayside, the tradition we continued until this year is having waffles for supper on Christmas Eve. My son and his family celebrate with us. But this year, travel plans changed the routine and they invited us to spend Christmas Day with them.

Without the tradition to sustain me, I was left to launch into unknown food territory. Taking inspiration from Danish friends, I made Aebleskivers – an airy donut-type pastry served with powdered sugar and jam – for Christmas Day breakfast. We feasted at my son’s house that afternoon on their tradition – an eclectic snack buffet.

Traditions are nice. They’re comfortable. They make planning easy. But this Christmas showed me that letting go of traditions can be nice, too.

Will Aebleskivers on Christmas morning become a tradition? Only time will tell. Waffles may return, but liver sausage will drift into the realm of happy childhood memories. And my husband says, Amen!

Dad’s favorite

Mom and I traditionally waited until Thanksgiving weekend to break out the candy thermometer and heavy pans for our annual candy-making extravaganza. But I start early. This year it was all I could do to wait until the calendar turned to November.

Pulling out the recipes each season reminds me of the people for whom each kind of candy or cookies is a favorite.  Peanut clusters and peanut brittle are for Dad.  He had a taste for the salt/sweet combination. Every year when I asked him what he wanted for Christmas, peanut clusters made the list. Because that was something I could afford, I was happy to comply.

It surprises me now that Mom and I never made peanut clusters. But we didn’t. It took my sister-in-law Jeanne to get me started. Now I make them every year. They’re easy. The recipe makes a lot. They store well.  And I enjoy remembering dad when I make them.

 

Peanut Clusters

2 lbs almond bark (white)

2 – 12 oz packages chocolate chips

2 lbs peanuts (dry roasted, salted)

Melt almond bark and chips in a heavy pan on low heat. Stir in peanuts. Drop by teaspoon onto foil or waxed paper. Cool. Store in tins in a cool place.  Makes about 18 dozen.

Many variations are possible. Some people use milk chocolate chips. I like semi-sweet. Last year I also made dark chocolate. They could be a new personal favorite. This recipe is easy to cut in half.