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just a thought
Across the Fence By Julie Turner-Crawford
I
n this issue of Ozarks Farm & Neighbor, you’ll see it’s all about the ladies. I guess you could say it’s an issue about farm girl/woman power. Statists show since 1970, the number of female-lead Julie Turner-Crawford farms has more than tripled, making female farmers is a native of Dallas and ranchers the largest minority in the industry. Women County, Mo., where she have always been on the farm, running it or working side-bygrew up on her family’s side with their male counterparts, but it has only been in the farm. She is a graduate last 50 years they have received recognition for their tireless of Missouri State efforts and success in the world of agriculture. University. To contact If you look back in time, there are countless women who Julie, call 1-866-532-1960 made their mark in agriculture, and continue to influence or by email at editor@ the industry today. ozarksfn.com. For example, Eliza Pinckney was only 16 years old when she managed three plantations in South Carolina. She wanted to reduce her family’s debt and attempted to grow alfalfa, ginger and other experimental crops at the time. The crops failed. However, in 1793, she planted the first indigo plant in North America. In case you don’t know, the indigo plant was used to dye fabric, giving denim its blue color. She learned to grow, cultivate and export indigo. Historical accounts, state that by 1775, South Carolia was exporting more than a million pounds of indigo each year, which would equal more than $30 million today. Harriet Williams Russell Strong fought for eight years to gain control of her husband’s land after he died the late 1800s. Once the mother of four daughters won in court, she began to develop and manage the anchito del Fuerte estate in San Gabriel Valley, Calif., which was filled with walnut and orange trees, and pampas grass. She pioneered new methods in water conservation and dry land irrigation to supply her crops. Her plan paid off as she became the leading commercial grower of walnuts in the U.S. Her legacy includes being an advocate
Canning
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Amazing Relish Submitted by: Wilma Oursbourn, Richland, Mo.
Ingredients:
• 19 average-sized tomatoes (processing in a blender) • 10 finely chopped onions • 1/2 salt • 4 C sugar • 4 c apple cider vinegar • 3 green bell peppers (finely copped or processed in a blender) • 4 apples, peels and cubed
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Directions: Mix tomatoes, onions and salt, refrigerate overnight. The following morning, drain liquid, and add peppers and apples. After mixing well, add sugar and apple cider vinegar. In a large pot, bring the mixture to a boil for 20 minutes. Place in jars and seal. From the Cook: This recipe was my mother’s and she made it very summer as long as she was alive. I now make it every summer and I have never made enough to last until the following summer. It’s a popular relish in our home and is used on so many different meats, as well as other dishes. Be prepared with many copies of this recipe. Everyone will want a copy. Know a Good Recipe? Send in your favorite recipe to share with our readers. Mail them to: PO Box 1319, Lebanon, MO 65536; fax them to: 417-532-4721; or email them to: editor@ozarksfn.com
JULY 20, 2020
