Ruth Haffly wrote to Dave Drum <=-
We had enough that Mom canned quarts of them, made chili sauce or
green tomato relish, plenty eaten in blts, etc.
I was being a "push cart peddler" selling freshly picked veg and
fruit in town. Sort of a rolling farmer's market. And my customers
knew that all my produce was fresh picked that day. I actually
brought in more
We lived in a farmning area; most everybody had a garden and put
up their own produce. Dad had a white collar job but he had grown
up with a family garden so just continued putting one in. I think
Mom's gardening experience started with WWII Victory Gardens but
can't say for sure, can't ask her now.
$$$ during the season than my dad who was a union coal miner. But,
I did not own/rent the land. My grandfather hauled me back and forth
(and it was his farm) as well as supplying the seed, implements and advice. I also didn't take out taxes.
Gave you spending money tho. I referred to my sewing income as "pin
money" to somebody last week, had to explain my reference.
They were somewhat contained by themselves; IIRC, he planted about 3 or
4 rows of them close together, then had a bit of a gap before the next vegetable.
I always planted my "crops" with room to walk/hoe between the rows.
But, then I was on a farm with a LARGE garden area. Our strawberry
patch was 30 feet by 60 feet. Blackberries and raspberries were
Dad planted a couple of gardens; one was maybe 15'x15', the other about 10'x20'. With a growing season basically late May to early September,
he planted what would grow quickly and in abundance--to feed a family
of 7 over the winter.
As a peddler I was feeding many - in season. Not to mention what my
old folks "put up" for fall/winter eating.
Nice thing about canning is that you don't have to spend energy to keep the stuff "put up" once you get it done. Freezing is a good option but
you need to be able to keep the power on to keep the stuff frozen.
That's why I've done both over the years.
8<----- DELETE ----->B
I don't know about Olindo's, just know that I can get it at a good
price there and it seems to be good stuff. Steve's mom introduced us to the store; we try to get there every time we visit his family in NYS.
It may be their own - custom canned. My friend Joe Janazzo has his
Uncle Onofrio's pasta sauces custom canned/jarred at a specialist processor.
Good products and, according to Joe, a nice sideline to his Track
Shack bar and grill.
Sounds good. Probably tastes a lot better than a lot of the name brands
on store shelves as well.
Title: "Onofrio's" Simple Seafood Marinara
Categories: Seafood, Pasta, Cheese
Yield: 5 Servings
Looks good, probably a simple marinara like I make would work. I just
use tomato sauce/paste, water, garlic, s&p, oregano, basil and parsley.
I was being a "push cart peddler" selling freshly picked veg and
fruit in town. Sort of a rolling farmer's market. And my customers
knew that all my produce was fresh picked that day. I actually
brought in more
We lived in a farmning area; most everybody had a garden and put
up their own produce. Dad had a white collar job but he had grown
up with a family garden so just continued putting one in. I think
Mom's gardening experience started with WWII Victory Gardens but
can't say for sure, can't ask her now.
Sure you can. Just visit Madame Gazonga for a seance. Bv)=
My (maternal) grandfather grew up on a farm that was given to the
original ancestor as a bonus for his service in the Revolutionary War. Before Illinois was a state. My Granddad's generation had enough sons
to work the farm so he went off to be a fireman (coal shoveller) on
the "Big Four" railroad. (Cleveland, Cincinnati, Chicago and St. Louis Railway). Then he went into the mines as a hoist operator and was a
big part, with Springfield, IL's native son, John L. Lewis in
organising the United Mine Workers union. Eventually he bought his siblings portions
of the family acreage - but did not farm it himself. He was what was called, at that time, a "Gentleman Farmer". IOW - he rented the crop
land on shares to a neighbour while living in his Sears & Roebuck
house in town and working in the mines.
$$$ during the season than my dad who was a union coal miner. But,
I did not own/rent the land. My grandfather hauled me back and forth
(and it was his farm) as well as supplying the seed, implements and advice. I also didn't take out taxes.
Gave you spending money tho. I referred to my sewing income as "pin
money" to somebody last week, had to explain my reference.
I just got my regular "allowance" and the rest of the money was
rat-holed for "later". It paid my tuition and fees for my first two
years of high school at a church-run, private military school in Faribault, Minnesnowta.
Dad planted a couple of gardens; one was maybe 15'x15', the other about 10'x20'. With a growing season basically late May to early September,
he planted what would grow quickly and in abundance--to feed a family
of 7 over the winter.
As a peddler I was feeding many - in season. Not to mention what my
old folks "put up" for fall/winter eating.
Nice thing about canning is that you don't have to spend energy to keep the stuff "put up" once you get it done. Freezing is a good option but
you need to be able to keep the power on to keep the stuff frozen.
That's why I've done both over the years.
True dat.
8<----- DELETE ----->B
I don't know about Olindo's, just know that I can get it at a good
price there and it seems to be good stuff. Steve's mom introduced us to the store; we try to get there every time we visit his family in NYS.
It may be their own - custom canned. My friend Joe Janazzo has his
Uncle Onofrio's pasta sauces custom canned/jarred at a specialist processor.
Good products and, according to Joe, a nice sideline to his Track
Shack bar and grill.
Sounds good. Probably tastes a lot better than a lot of the name brands
on store shelves as well.
Title: "Onofrio's" Simple Seafood Marinara
Categories: Seafood, Pasta, Cheese
Yield: 5 Servings
Looks good, probably a simple marinara like I make would work. I just
use tomato sauce/paste, water, garlic, s&p, oregano, basil and parsley.
No bay leaf? But, you're right - it's a good basic marinara and a
whole lot more convenient than making it myself. I'm capable of doing
it - but like many of the other things I use - it's as good or better
than my
best effort - so I trade a bit of treasure for time. Bv)=
You probably won't find Onofrio's sauces in your area. But the nearest thing to them is Rao's - which is more widely distributed. Still at a "premium" price point compared to lowest common denominator sauces
like Del Monte, Hunt's, Barilla or Ragu all of which I have to
"tart-up" if
using in my kitchen. If you stumble across "Filippo Berio" sauces, they're at 3rd place on my list of store-boughts.
Ruth Haffly wrote to Dave Drum <=-
We lived in a farmning area; most everybody had a garden and put
up their own produce. Dad had a white collar job but he had grown
up with a family garden so just continued putting one in. I think
Mom's gardening experience started with WWII Victory Gardens but
can't say for sure, can't ask her now.
Sure you can. Just visit Madame Gazonga for a seance. Bv)=
Sorry, she's not doing them any more. (G)
Gave you spending money tho. I referred to my sewing income as "pin
money" to somebody last week, had to explain my reference.
I just got my regular "allowance" and the rest of the money was
rat-holed for "later". It paid my tuition and fees for my first two
years of high school at a church-run, private military school in Faribault, Minnesnowta.
So how did you end up going there and why did you not finish high
school there?
8<----- DELETE ----->B
Looks good, probably a simple marinara like I make would work. I just
use tomato sauce/paste, water, garlic, s&p, oregano, basil and parsley.
No bay leaf? But, you're right - it's a good basic marinara and a
whole lot more convenient than making it myself. I'm capable of doing
it - but like many of the other things I use - it's as good or better
than my best effort - so I trade a bit of treasure for time. Bv)=
The marinara is basically my MIL's recipe--what Steve grew up on. I've tinkered with the tomato component over the years but we like the seasoning as is. It's one that can be put together in 5 minutes and can cook for either a short or long time; I generally give it 2-3 hours.
You probably won't find Onofrio's sauces in your area. But the
nearest thing to them is Rao's - which is more widely distributed.
Still at a "premium" price point compared to lowest common
denominator sauces like Del Monte, Hunt's, Barilla or Ragu all
of which I have to "tart-up" if using in my kitchen.
If you stumble across "Filippo Berio" sauces, they're at 3rd place
on my list of store-boughts.
I rarely buy commercial sauce as it's easy enough to make my own.
Most all that I buy, I end up doctoring up to our tastes.
up with a family garden so just continued putting one in. I think
Mom's gardening experience started with WWII Victory Gardens but
can't say for sure, can't ask her now.
Sure you can. Just visit Madame Gazonga for a seance. Bv)=
Sorry, she's not doing them any more. (G)
Sure she is. In a different reality. Bv)=
8<----- CLIP ----->B
Gave you spending money tho. I referred to my sewing income as "pin
money" to somebody last week, had to explain my reference.
I just got my regular "allowance" and the rest of the money was
rat-holed for "later". It paid my tuition and fees for my first two
years of high school at a church-run, private military school in Faribault, Minnesnowta.
So how did you end up going there and why did you not finish high
school there?
When we moved to Springfield from the town I grew up in I was in 7th grade. And so far ahead of my class in school work stuff due to my old home town having better schools that I was bored out of my gourd and
in one scrape after another. The military school was the Lawrence
School
principal's idea. Making it a church-run deal was my mother and grand mother's thing. Mostly my grandmother. She was a small-town Episcopal "Low-church" lady.
I didn't finish for a number of reasons. The education was first-rate. But, the clubby atmosphere of the East Coast "Old Money" students that pretty much dominated the student body and the attendant hazing and "traditions" were very wearing. So, I came back home and was, once
again, light years ahead of my classmates. So I was bored but didn't
get in as much trouble as 8th grade. Bv)=
8<----- DELETE ----->B
Looks good, probably a simple marinara like I make would work. I just
use tomato sauce/paste, water, garlic, s&p, oregano, basil and parsley.
No bay leaf? But, you're right - it's a good basic marinara and a
whole lot more convenient than making it myself. I'm capable of doing
it - but like many of the other things I use - it's as good or better
than my best effort - so I trade a bit of treasure for time. Bv)=
The marinara is basically my MIL's recipe--what Steve grew up on. I've tinkered with the tomato component over the years but we like the seasoning as is. It's one that can be put together in 5 minutes and can cook for either a short or long time; I generally give it 2-3 hours.
About the only pasata sauce I make from "scratch" any more is pesto.
You probably won't find Onofrio's sauces in your area. But the
nearest thing to them is Rao's - which is more widely distributed.
Still at a "premium" price point compared to lowest common
denominator sauces like Del Monte, Hunt's, Barilla or Ragu all
of which I have to "tart-up" if using in my kitchen.
If you stumble across "Filippo Berio" sauces, they're at 3rd place
on my list of store-boughts.
I rarely buy commercial sauce as it's easy enough to make my own.
Most all that I buy, I end up doctoring up to our tastes.
Sounds like my plan, Most store-bought stuff needs "fixing" to my own tastes.
Ruth Haffly wrote to Dave Drum <=-
Sure you can. Just visit Madame Gazonga for a seance. Bv)=
Sorry, she's not doing them any more. (G)
Sure she is. In a different reality. Bv)=
But I'm not there yet.
8<----- CLIP ----->B
I'd never heard of a church run private military school before. Sounds like it was just what you needed at the time. When we moved to
Frankfurt, West Germany from Fort Hood, Texas, our girls were several weeks ahead of their classmates in school. They adjusted, then 3 years later we moved to Berlin. Again, the girls were ahead of their
classmates. We'd planned on a 3 week leave in December (about a month later) so I asked about school work since they would miss a couple of weeks. Teachers said not to worry; the rest of the class would catch up
in that time.
8<----- DELETE ----->B
If you stumble across "Filippo Berio" sauces, they're at 3rd place
on my list of store-boughts.
I rarely buy commercial sauce as it's easy enough to make my own.
Most all that I buy, I end up doctoring up to our tastes.
Sounds like my plan, Most store-bought stuff needs "fixing" to my own tastes.
When we take the camper out, I have a bottle of mixed Italian spices (basil, oregano and parsley) packed. I also pack a separate bottle of granulated garlic. Makes cooking Italian easy on a camp stove.
Sure she is. In a different reality. Bv)=
But I'm not there yet.
I go there every once in a while - but I'm not a permanent resident.
Happens mostly when I'm reading a good book. Bv)=
8<----- CLIP ----->B
I'd never heard of a church run private military school before. Sounds like it was just what you needed at the time. When we moved to
Frankfurt, West Germany from Fort Hood, Texas, our girls were several weeks ahead of their classmates in school. They adjusted, then 3 years later we moved to Berlin. Again, the girls were ahead of their
classmates. We'd planned on a 3 week leave in December (about a month later) so I asked about school work since they would miss a couple of weeks. Teachers said not to worry; the rest of the class would catch up
in that time.
Shattuck - the school I went to was modeled on the British private
school model - classes were called "forms" not "grades". A senior was
a "6th
form student" I still get begging letters from the alumni association.
Here's an excerpt that may explain things: "Shattuck-St. Mary's (also known as Shattuck-St. Mary's School, Shattuck, or simply SSM) is a coeducational Episcopal-affiliated boarding school in Faribault, Minnesota, United States. Established in 1858 as an Episcopal mission school and seminary, within a decade the school grew to include
Shattuck Military Academy, St. Mary's Hall for girls and later (in
1901) St. James School for younger boys. In 1974 the three schools
dropped all military programs and combined as Shattuck-St. Mary's"
Here's one run by Baptists: "Located in Chatham, Virginia, Hargrave Military Academy is a privatized boarding school affiliated with the Baptist General Association of Virginia."
A quick search on "church affiliated military schools" gave me a lot
of hits. This is a representative sample - Benedictine Military School
*
St. Catherine's Military Academy * St. John's Northwestern Military Academy * St. John's Military School, etc.
There - more than you ever wanted/needed to know about church
afilliated military schools. Bv)=
8<----- DELETE ----->B
If you stumble across "Filippo Berio" sauces, they're at 3rd place
on my list of store-boughts.
I rarely buy commercial sauce as it's easy enough to make my own.
Most all that I buy, I end up doctoring up to our tastes.
Sounds like my plan, Most store-bought stuff needs "fixing" to my own tastes.
When we take the camper out, I have a bottle of mixed Italian spices (basil, oregano and parsley) packed. I also pack a separate bottle of granulated garlic. Makes cooking Italian easy on a camp stove.
I do so little cooking at home now that I keep all my "go-to" herbs
and blends in the ice box. And still have to toast them sometimes to
bring
life back into them. A trick I learned when making this recipe:
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