Barefoot Tracks In Vermont
By MARIAN LEAVITT LEVASSEUR
Our beautiful foliage season is over for another year and we have already received a couple blankets of that white stuff. Winter can’t be far behind. Cleaning up the garden and putting it to bed for the winter is a priority at this time of the year.
Several years ago in the middle of the winter I was at a friends house in Gaysville and her neighbor dropped by for a brief visit and had brought some kale for her friend. She told me that if I would like some to stop by, so I did.
We waded out through two feet of snow to the kale that stood rich and green above the snow. The lady grabbed a plant of kale and one good yank brought it out of the dirt and snow! I was quite amazed and later I did enjoy some at home. All I have ever had before was a sprig or two on a dinner plate in a restaurant.
One time years ago, I had to go to an all day meeting, of the Home Dem County Council I guess, and the weather forecast had warned of a cold night ahead. Jo and Stuart were at home that day and I told them to bring the pumpkins and squashes in from the porch and put them down cellar. Sure, they could do that, so off I went.
I returned home about supper time and I thought about the job I had left for the kids and knew they could have handled it well. Jo was 16 and Stuart was 11. No problem! As I entered my kitchen I was greeted with a sight a little different than I had expected. There on the table were several squash pies. Some were already baked, some were in the oven baking and some waiting to be baked! They looked very good and smelled even better. There were nine pies in all, plus a kettle of squash was cooking on the stove. Some was cooked and ready to go into the freezer and some was already in the freezer!
My head was buzzing with questions. Why was all this food here? What had happened? Stuart was quick to tell the story of bringing in pumpkins and squashes as I had wanted. He and Jo had brought them into the kitchen, then carried one or two at a time down cellar.
The last to go down was a 32 pound blue Hubbard squash and it did go down. It slipped, and went bouncing down the cellar stairs and landed ‘splat’ on the cement floor and broke into enough pieces to make a jig saw puzzle.
Jo said they cleaned it up as best they could. Stuart said they knew I would not be happy to waste food, so they salvaged what they could, cooked it and made pies – nine of them! Joe gave one pie to Sabra, because she was having trouble with her stove. The rest of the pies and squash saw us through many meals.
A Smashing Tale About One Giant Blue Hubbard Squash
Barefoot Tracks In Vermont