Text 11956, 119 rader
Skriven 2014-04-09 17:42:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Rolling Farmer's Market
===============================
-=> Nancy Backus wrote to Dave Drum <=-

 DD>> And when I was 10 I raised my own market garden and sold the produce
 DD>> from a push cart. Made more money (during the season) than my dad did
 DD>> working at the mines. Even after the cost of seed and gasoline to
 DD>> haul me back and forth to town was taken out.

 NB>> Good deal.  :)  Interestingly, many of my siblings ended up putting in
 NB>> some sort of veggie (and flower) garden, once they were off on their
 NB>> own...  :)  Some still do...  :)

This year I am raising two type of chile - some Hontaka (japone) chilies from
Dr. Bosland at the Chile Pepper Institute at the U of NM. And some (promised to
be) extra zippy serranos to see if I can match what Michael got from his
supplier in Louisiana - the seed was sent to me by Knox Bill of Midwest
Chileheads after I mentioned I was looking for a source on the Chile-heads
ist.
 
 DD> Now that I'm older - I realise that I was let slide on rent of the
 DD> land, use of the equipment, and the push cart, etc. Still, it was a
 DD> good deal. And since it was a ca$h business - no taxes paid. And no
 DD> nosy-Parkers from the health department (which didn't even exist in
 DD> that time and place). The main reason that it flew so well was that in
 DD> that era most women did not work outside the home. Today a push-cart
 DD> peddler as I was would get plenty of exercise, probably harassed by
 DD> the busies (cops), and not much else - including money.

 NB> Were you settled on a corner, or did you go door-to-door...?  The cute
 NB> 10-year-old might have been a selling point for the veggies, too... ;)

I was a push-cart peddler with a two wheel (high, spoked, iron wheels) that
rumbled as it went down the sidewalk, announcing my presence. Carlinville, IL
was then, and is now, small town America and if someone on the west side passes
gas the folks on the east side soon know what he had for dinner. So I had a
good rephewtation and the ladies who bought from me knew that I had raised and
picked the produce personally and that it was fresh-from-the-garden. Also that
my prices were reasonable.
 
 NB>> I remember that when we lived in the Philly area, the backyard already
 NB>> had some fruit trees planted, so we did harvest apples and cherries
 NB>> from them in season...  :)

 DD> And you allergic to apples. Or did that develop later in your life?

 NB> That developed later... after I was already married, actually...  maybe
 NB> shortly after the kid started school...

Like gestational diabetes that doesn't go away?
 
 NB>> Nice selection.  :)  Tomatoes and a (turned out to be futile) try at
 NB>> rhubarb was as far as I ever got with edibles on my own.  Did a bit
 NB>> more flower gardening, though...

 DD> IIRC a black walnut tree's roots did for your rhubarb patch. Other
 DD> than that sort of thing rhubarb is a very hardy plant.

 NB> Yuppers...

 DD> Chun King was owned/founded by Jeno Paulucci of Jeno's Pizza Rolls and
 DD> Michelina's. My favourite thing about Chun King (other than the
 DD> noodles) were the Stan Freberg adverts. Reynolds Metals (RJR/Nabisco)
 DD> owned it for a while before selling it to a Singaporean company to help
 DD> pay the nut on a leveraged buyout. Eventually they were sold (in the
 DD> mid-90s) to Hunt-Wesson whose masters CON-Agra (owners of La Choy)
 DD> closed down the factories and phased out the brand. So, you're (sorta)
 DD> right about La Choy and Chun King being under the same umbrella.

 NB> Oh, ok... ;)  We may well have had both at various times... and since
 NB> they looked and tasted about the same, easy to conflate them anyway..
 NB> :)

Well, yeah. Sort of the old form-follows-function meme. As I remember (over 60
years ago) both were heavy on celery, thick sauce and skimpy on meat of any
sort - even mystery meat.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Woolworth's Lunch Counter Chop Suey Chow Mein
 Categories: Pork, Rice, Vegetables, Mushrooms
      Yield: 4 Servings
 
      1 tb Lard
  1 1/2 lb Pork; in 1/2" cubes
           Salt & pepper
           Flour
      1 lg Spanish onion; diced
      3 c  Sliced celery
      3 tb Soy sauce; regular strength
      2 tb Molasses
      1 c  Liquid drained from veggies
      8 oz Canned mushrooms
     16 oz Canned Oriental Vegetables
           Sticky steamed white rice
           Fried chow mein noodles
           Soy sauce
 
  PRESSURE COOKER -- Heat shortening in cooker. Dust meat
  lightly with seasoned flour. Brown meat in batches in hot,
  smoky oil. Add onion, celery, soy, molasses, and liquids
  from canned vegetables. Cover. Set rocker (pot only had one
  pressure setting). Heat until you get a steady rocking and
  cook 10 minutes. Cool of its own accord. Stir in vegetables
  and heat through.
  
  Serve: chow mein noodles on bottom; 2 scoops of rice; 1
  ladleful of chop suey; extra soy sauce. (And they always
  brought catsup.)
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Preserve the Spotted Owl ... in formaldehyde.
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