Iowa Farm Wife Cooking

When I was first married, my then-husband was a very particular eater.  He insisted on only all natural foods and food made from scratch.  And although the marriage didn't last, I did learn to cook "like an Iowa farm wife."

Scratch cooking isn't that hard to do, and it is very economical.  A little more time is involved than simply nuking something in the microwave, or heating up a pre-processed meal in a skillet, but it doesn't have to be back-breaking and it is one of the most gratifying experiences to put a meal on the table that you have pride in.

And while I am not a farm wife (and really never have been), I live in Iowa and have learned a number of tips, techniques and recipes from women who actually were or had been farm wives.

The word "wife" in the Middle Ages indicated a woman who had mastery over a skill--midwives were experts in childbirth and women's issues, herbwives were specialists in natural healing.  So, of course the idea of being a "housewife" means simply a woman who shows mastery over the many skills necessary to managing a household.  And although few of us have the opportunity to be housewives today, even if we wished to do so, we can still honor some of the time honored skills, like cooking real food from "scratch."

The recipes found here will be mostly basic American fare.  However, I encourage the use of locally grown foods, natural foods from one's own garden (if you have one), and organic foods when available and affordable.

There is a history of cooking in our family.  My grandfather came here from Greece at the turn of the 20th century and made his living as a cook.  My father, too, was a cook, chef, sous chef, and restaurant manager for many years.  I grew up in and around the restaurant business, and was often taught there was a right way and a wrong way to do things in the kitchen.  I shall try to share with you plenty of tips about the way to prepare foods and the why of it as well.

In keeping with the farm theme, let's make biscuits and gravy.  Farm families needed substantial breakfast foods to fuel the high levels of physical labor.  Stick to smaller servings if you're watching your calories, or supplement the meal with fruit.

Biscuits & Gravy

1-2 pounds sage sausage (amount depending on number of servings and taste)
3-4 T flour
1 cup milk OR half and half

On a medium high heat, fry half of the sausage in a cast iron skillet or frying pan.  Make patties from the other half and cook in a separate pan.  When the ground sausage is cooked, put heat on low and stir in 3-4 T flour.  This will look pasty.  Now be hasty and slowly, SLOWLY, add the milk or half and half (or a mixture) into the floured sausage.  Stir constantly until all the milk is added.  The result should thicken into a nice sausage gravy.  Serve over buttermilk biscuits.  (Serves 4-6).  The entire process takes about 10 minutes, 15-20 including the biscuits.