One of the most influential figures in my life has been my paternal grandmother. She grew up on a farm in Michigan, married my grandfather who was himself a farm hand, and spent many of her eighty two years cooking, foraging, sewing, canning, gardening, and baking. As we have worked to establish our own homestead, I find myself thinking of her often and wishing that I could have learned more from her when she was alive.
Separated by a seventeen hour drive, we did not see her as frequently as either of us would have liked. Nearly every summer though we’d travel the distance for a two week visit, and the moment we walked through her front door we’d be welcomed by the aroma of her sauerkraut and spareribs.
No visit was complete without this simple comfort food. She would begin preparing it early in the day, layering the ribs and the homemade kraut in the same vintage dutch oven. It would simmer all day long on the back of the stove to be served in the evening over mashed potatoes and accompanied by a side of her homemade applesauce. For dessert there would be one of her pies, usually rhubarb but sometimes blueberry; made from local fruit, the crust flaky by the lard she used.
The full recipe and instructions are being shared today over at Gnowfglins. Click here to read more….