Feeding busy farm families and farm workers has always been an essential part of a family farming operation. Preparing a variety of healthy foods for the early mornings, late night shifts and all day field work can be a challenge.
The United Farmers of Alberta recognizes that. Since the first edition of the United Farm Women of Alberta’s Cookbook in 1928, and the nine subsequent editions, there has been a need to share hearty farm-style recipes and tips.
Continuing with this tradition, UFA has just released its latest cookbook.
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Meals in the Field features recipes from the original cookbooks, reflecting the heritage and traditions of early settler communities in Alberta, along with recipes submitted during the summer of 2016 by UFA members, customers, agents and employees. The result is classic recipes that farm families are known for serving.
“Telling the story of agriculture and sharing its history is more important than ever as we talk about raising the profile and educating consumers on where their food comes from,” said UFA chair Kevin Hoppins.
Readers’ Tips
The original cookbooks offered household hints like the following.
Rub dry mustard on your hands after peeling onions and wash them in the ordinary way to remove odour. — Mrs. L. Leonhardt, Drumheller East, 1956 Farm Women’s Union of Alberta Cookbook
If you have trouble with your cakes sticking, try dusting the pans lightly with flour after they are greased and see how easily the cake comes out. — 1956 FWUA Cookbook.
The following are contemporary hints from Meals in the Field.
I have a digital spreadsheet made up of 40 different meal combinations to eliminate repetition and add variety to the menus. I like simple menus that can be made in a short time. — Karilynn Marshall, Marshall Farms, Bowden, Alta.
If there are enough cucumbers in the garden, serve them on the side, peeled and cut lengthwise. Don’t forget to bring the salt shaker. The harvesters have likely been sweating and need to replenish their sodium.
Serve homemade brown bread, already sliced and buttered with the meal. Place the bread slices together like a sandwich and put back into a bread bag for easy transport. — Phyllis Peters, Carstairs, Alta.
Hot porridge has been a favourite food for generations of farm families as an economical, hot and satisfying breakfast.
It is a healthy, filling and easy way to have a hot breakfast. The best part is it can be eaten in shifts for those leaving early and those who have spent the night in the field or barn. — Marilyn Haugen of Townview Farms Ltd., Lougheed, Alta.
Threshing Crew Crock pot Porridge
- 2 c. milk (almond, dairy or evaporated) 500 mL
- 2 c. puree (apple sauce or pumpkin) 500 mL
- 1 1/4 c. steel cut oats 310 mL
- or 1 c. steel cut oats 250 mL
- 1/4 c. pot barley 60 mL
- 1 1/2 tsp. vanilla 7 mL
- 1 1/2 tsp. cinnamon 7 mL
- 1 1/2 tsp. spice (apple pie spice or pumpkin pie spice) 7 mL
- pinch of salt
- sweetener (optional) Stevia, maple syrup, honey
Toppers:
- chopped nuts, raisins, dried cranberries
Put water in the ceramic part of the crock pot until one-third full.
Take a Pyrex bowl (medium) and spray inside with non-stick spray. Add porridge ingredients and mix well.
Place bowl in the crock pot water bath and cover all with the lid.
Cook overnight on low setting. The water bath extends cooking time to a full eight hours. Clean up is a breeze as long as you remember to spray the bowl with non-stick spray.
For best results, do not substitute quick cooking oats for steel cut oats.
Broccoli and Cauliflower Salad
Tamona Pickles of Pickles Ag Ventures Ltd. of Castor, Alta., feeds a big harvest crew. This recipe is from her grandma and is served at every family function.
It can be made ahead and is a great side dish.
- 1 cauliflower, chopped
- 1 broccoli, chopped
- 1 c. mayonnaise 250 mL
- 1 red onion, chopped
- 1/4 c. fried bacon, crumbled 60 mL
- 1 c. cheddar cheese, shredded 250 mL
- 1/2 c. sunflower seeds, sprinkle 125 mL
- 1/2 c. sugar, sprinkle 125 mL
Put in a bowl in this exact order, cover tight with stretch wrap. Refrigerate overnight or for several hours. Stir and serve.
The Meals in the Field cookbook is $20 and available from all UFA petroleum agencies, UFA Farm and Ranch Supply stores and from UFA Corporate Communications, 1-877-258-4500.
United Farmers of Alberta
- Founded in 1909, UFA Co-operative Limited is an Alberta-based agricultural co-operative with more than 120,000 member-owners.
- Products, services and agricultural solutions are provided to farmers, ranchers, members and commercial customers through bulk fuel and cardlock petroleum locations, farm and ranch supply stores and independent petroleum agents in Alberta, British Columbia and Saskatchewan.
- UFA also owns and operates Wholesale Sports Outdoor Outfitters.
Source: www.UFA.com.
Reader request
A reader was looking for the publication date for Mrs. Leuf’s chocolate cake in The Western Producer. Thanks to Naden Hewko of Macklin, Sask., who provided us with the answer.
She has a looseleaf binder of newspaper clippings that her daughter started when she was in school.
Hewko found the recipe in the May 11, 1967, issue, and called it the “best chocolate cake.”
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
