My new book, A Season for Tending, releases in just one week! Let’s listen in as an annoyed and frayed Samuel talks with a woman he’s just met. His curiosity about her berry patch pushes him to reach beyond his current frustrations and ask questions:
“How large of a tract of land do you have?”
“A little over an acre. I take care of most everything myself—from planting to growing to weeding to harvesting to canning to selling. I do have hired help who comes a couple of evenings a week and on Saturdays. His specialty is getting the canned goods packaged and to the stores.
“When do you find time to tend to your family?”
“They take care of me. Not that I require much other than a little food on the table at mealtime.”
He angled his head, looking confused.
“I live with my parents.”
“Oh.” He seemed relieved that her husband wasn’t cooking while she spent her days working the berry patch. “My family has an apple orchard. We—”
“Really? My great-great-Mammi used to have ten or so apple trees, about where the barn sits now, from what I can tell of her diaries. It wasn’t an orchard, mind you, but she created some of the best recipes for apple goods you can imagine. She baked the goods while her little ones slept and set up a roadside stand on her property to sell goods while they played outside.”
“So it’s in your blood.”
“It is. Yours too, I imagine.”
Here is a recipe that Rhoda’s great-great-Mammi might have made for Rhoda and her family. After the recipe, I’ve included a video in which Sherry Gore and I make this recipe and discuss a little more about A Season for Tending.
A Taste of Pinecraft (page 298)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon Crisco
1 Tablespoon butter
⅞ cup milk (or 1 cup scant)
⅔ cup brown sugar
3 chopped apples
1 ½ teaspoon cinnamon
Mix flour, baking powder, and salt. Work shortening into flour mixture. Add milk. Roll out dough ¼ inch thick. Spread soft or melted butter on the top side of the dough. Cover dough with brown sugar, cinnamon, and apples. Roll up starting with one long side of the dough, rolling brown sugar, cinnamon, and apples into a spiral or jelly roll shape. Cut into slices 1 ½ inches thick.
1 Tablespoon flour
1 cup sugar
½ teaspoon salt
1 cup hot water
1 ½ cinnamon
Mix flour, sugar, and salt. Add hot water and cinnamon and boil 3 minutes. Pour over dumplings. Bake at 375 degrees for 35-45 minutes. Serve with milk or whipped cream.
Don’t forget to enter my giveaway for the release of A Season for Tending! Three winners will receive autographed copies of my new book and one grand prize winner will also receive a beautiful wall hanging featuring flowers and vines.
To enter this giveaway, please go to http://www.cindywoodsmall.com/2012/08/29/exciting-contest/ and leave a comment. Comments left on this post or anywhere other than the link listed above will not be entered into the contest.
Interested in seeing more of my cooking videos with Sherry Gore? Please click here!