March 23, 2011 EditionAlso in this issue...
Gardening memoriesAnyone remember "new potatoes with the jacket on them?" It is just boiled new potatoes with the peel left on but somehow they tasted different than when the peel was removed.
We peeled them after they were cooked and placed them on the plate, added hot oil and salt and it was a meal fit for a king - quick too, just right for the noon meal after a hard morning of picking cotton.
Then on the dinner table that evening straight from my dad and mom's garden were those Irish potatoes I just spoke of, fried in a black iron skillet, or baked sweet potatoes, maybe buttered corn on the cob, or early June English peas (sometimes the English peas were cooked with the early new potatoes in some kind of gravy mmmm). There would also be squash, cucumbers, pickled beets or maybe green beans.
Poor folks eating poor folk food, but I bet I am making ya hungry.