WordSisters

Category: Preserving

  • To Louis and Octavia

    An enthusiastic three-year-old ran craft materials to the kitchen table. She had a project in mind, a puzzle to build out of tongue depressors. 

    I was not enthusiastic about the project which, as many projects, would lead to painting which might lead to painting herself. In fact, I was tired and working hard to be gentle as she taped sticks together. When a washcloth became necessary, I got it damp at the sink, looking at her head bent over a row of painted wooden sticks. 

    The oak table where she worked on a protected area was made in 1902 when Louis Cravillion married Octavia Orde, my paternal great grandparents. How I miss my Grandma Tavy. My grandmother died following childbirth, so Octavia cared for her grandson. As a woman of the age, I am now, she cared for me. I sat on one of these chairs while she braided my hair, ate meals she cooked, or colored. My mother worked in town.

    After my great-grandfather died, we had moved in with her. My parents remodeled the kitchen and dining area storing this oak table for a new Formica and metal model. Eventually an apartment was finished upstairs so she would have her own place. The table returned. Eating breakfast in my designated chair, it was possible to watch everyone come to the new post office across Main Street. Patterns were cut to make clothes, cookie dough rolled out, homework completed.

    After her death, the table was refinished and set up as my parent’s game table. As they downsized, it came to be mine. Our children ate and did homework and projects on a glass surface that protected the oak. Today’s artist is one of their children. 

    Stories of six generations of my family have been exchanged here. Men have returned from wars to a first home meal, baptisms and weddings celebrated, hard decisions made, children loved. Great grandma’s quiet and calm presence participated in half of its history. I see her hands now show in mine; her brown eyes look back from our mirrors. I can only hope I carry some of her wisdom to those who sit at this table, her blood mixed in their veins. I am not so tired.

  • Squirreling It Away

    I’m not a pioneer storing enough root vegetables to see my family through the winter. I don’t need to can tomatoes and beans or make pickles and jams that will last until next spring. Cub Foods is five minutes away, and they aren’t going to run out anytime soon. But the impulse to preserve the harvest seems to be encoded in my DNA.

    Part of it is the pleasure of perfect ripeness—it all tastes to so good. Tomatoes, sweet corn, green beans, and eggplant are tender and flavorful. Basil, mint, and cilantro are at their fragrant best. Sweet juicy peaches and crisp apples are delicious. I want to save all of those fresh, wonderful flavors.

    Everything’s cheap, especially at the farmer’s market. How can I resist? Truthfully though, my urge to preserve isn’t really about saving money. By the time I’ve driven to a few farmer’s markets to hunt and gather . . . well, savings isn’t exactly the point.

    Some of it is pure celebration. So many fruits and vegetables—a feast! There’s joy in the bounty. Someone (not me) planted, watered, weeded, and protected the crops, and Nature delivered again. It’s very reassuring. If you do the steps, food will grow.

    After rhapsodizing about the pleasure of harvesting and preserving, you’d think I must be in a canning frenzy this time of year, but no. I like the idea of it, but I’m lazy. I’ll probably make and freeze a small batch of pesto that has the exact right amount of garlic. I’ve already frozen about 18 cups of ginger peaches—my favorite fruit. I can enjoy them when snow is on the ground and spring seems a long way off.

    Something about those efforts satisfies my innate need to squirrel away food before winter.