â¢ The fresh taste of springâthe first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.
â¢ The feasts of summerâgarden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Ednaâs mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the churchâs shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.
â¢ The harvest of fallâa fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously âdifferentâ taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.
â¢ The hearty fare of winterâholiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.
The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable womanâher love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her motherâs good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.
About: Recipes for specific dishes and entire meals from the cooking tradition of the author's Virginia Piedmont farming village, originally settled by freed slaves, are interspersed with reminiscences of her childhood.
About: Recipes for specific dishes and entire meals from the cooking tradition of the author's Virginia Piedmont farming village, originally settled by freed slaves, are interspersed with reminiscences of her childhood
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