By Jane Anne Staw, Mary Swander
Interviews with twelve gardeners exhibit their methods to transforming into greens and flora within the harsh weather of the Midwest.
Read Online or Download Parsnips in the Snow: Talks with Midwestern Gardeners (Bur Oak Book) PDF
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Extra info for Parsnips in the Snow: Talks with Midwestern Gardeners (Bur Oak Book)
And I eat no white flour and no fat. " Edith slid the top of the third egg carton down, the Styrofoam squeaking as it caught. Then she rested her hands on the square pine box her husband Floyd had made, the wood darkened and slick, the looped metal handle erect. Thirty-six eggs, some speckled with hen droppings, nestled on the bottom. Page 13 "These eggs are especially healthful. I feed my chickens my own formula. There's corn and oats and a vitamin mixture. And I grow all the corn myself. I have five different plantings, and I raise open-pollinated, not the hybrid stuff which can have as much as a third less protein.
Well, we used to get them from Forbes in New Jersey. But that was years ago. I suppose they're gone now. After the war, they started selling bluegrass. You know, sod. Everybody was building homes. So there was more money in that. But back in the thirties, Forbes used to have a traveling salesman and they came to this part of the country. Yip. Now I get my seeds from Burrell, and let me tell you, it's a lot cheaper. You can buy bulk. You know, they got cantaloupe seeds in hundred-pound sacks. Around here you can't hardly buy bulk no more.
I eat everything raw," she said, her thin lips drawn taut across her face. "It's very much better for us. Cooking destroys vitamins and enzymes, although minerals are stable and remain unchanged. When you don't cook, you destroy nothing. So I start in the spring with dandelions and pick them as soon as they come through. But I don't plant my dandelions. No, I eat them right from the lawn. I do not chemicalize my grass, or anything else for that matter. And that gives me an advantage there. And after the dandelions, I go on to radishes, lettuce, beets, broccoli, cauliflower, cabbage, Page 8 Page 9 comfrey, carrots, apples, peanuts and walnuts.