Quote:
Originally Posted by MarciaMarshaMarcia
Everything my grandmother & aunts cooked when we visited them in farm country. They still grew their own food. My parents were not nice people & my mother never cooked, so this was nurturing for me.
I remember fried chicken, rhubarb pie, kugen with different kinds of fresh fruit on top, home-canned jams & preserves, especially apple butter, & homemade caramel malts. I remember wishing that my parents would just leave me there so my aunt, who married late & had no kids, would adopt me.
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Rhubarb! I'll tell a funny story about myself. One
can find rhubarb in the South, though it is difficult. I bought red chard at a farmers' market once, believing it to actually
be rhubarb, and made strawberry "rhubarb" preserves with it. That batch of jam tasted fine, plus had an added health benefit.
My paternal grandmother preserved all kinds of things from her own and others' gardens, and even made pickles from watermelon rinds. I loved those pickles, which were spicy and slightly sweet, but nothing like sweet cucumber pickles. I've tried to figure out the recipe without much success. Now many watermelons are bred to have very thin rinds, which would be hard to pickle. Fun thread!