For her “it wouldn’t seem like living without sweetcorn and green beans and tomatoes and things like that. Somehow vegetables don’t ever taste the same when you buy them out of the store” she said. “I’ll raise me some cucumbers for pickles, too.
Aunt Mary remembered out loud the years it took for her to master the sauerkraut that her husband loved, as younger women who coveted the recipe lingered on her every word.
In rural Indiana when someone died, neighbors and relatives brought formal table settings including their best silver and and lots of food.
