Southern Belle Magazine Digital #02 August 2013 | Page 28

time to summer T his spent of year my thoughts turn mama pickdays with my granny and my

ing fresh vegetables from the garden. Pickin' was done early in the morning to get a good start on the day. Pickin’ in the morning gave us the rest of the day out on the front porch shellin' peas or stringin' beans to can and freeze. The favorite peas were purple hull, but man they sure left your fingers stained and sore. That was before some of the new fangled tools to shell peas were around or affordable, so we did it the old fashioned way. Corn was picked, shucked, "silked" and gotten ready to cut off the cob to freeze or can for Granny's fried corn and to put in the vegetable soup and succotash she canned. Some of the ears would be blanched and frozen so we could have corn on the cob in winter
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When tomatoes were brought in, they were washed, scalded to can or to go in the soup Granny canned to put in the pantry for winter eatin’. After all the fresh vegetables were brought in and the garden began to turn to a late summer garden, we would have cabbage, peppers and green tomatoes to make kraut, chow-chow and pickled peppers and pickled green tomatoes to eat with all the vegetables.