9 minute read
PIONEER ROOTS
by Shaw Media
a fresh take
PIONEER ROOTS
GENERATIONS PAST INSPIRE MY MODERN-DAY “HOMESTEAD”
With Katie McCall, owner of Two Wild Seeds bakery
Ever since I was a little girl, I’ve been taught to honor what came before me. I used to curiously peek over my mom’s shoulder as she, a self-made family history buff, spent decades of her adult life researching and combing through passed-down articles, photos and heirlooms — ultimately piecing together thick binders bursting with our ancestors’ stories. While our roots date back to the 1600s in America, one particular photo always struck a chord with me: my great-great-grandmother Eva standing in front of a one-room structure built by my greatgrandparents Florence and Edwin Cook during their first year of homesteading in Montana in 1912. On the back of the photo, Florence wrote: “Doesn’t it look like a bridal mansion.”
As I sit here writing in my kitchen, a small lump has formed in my throat while I imagine the daily hardships they endured. I find myself surrounded by the modern-day conveniences of hot water, appliances, a refrigerator and pantry stocked with food … things we all too often take for granted. Yet, I’ve always innately yearned to lead a simple and self-sustaining lifestyle, and on some cellular level, I can’t help but believe it’s a part of my DNA. I grew up watching my mom and grandparents garden on our land; in middle school I asked for soap-making supplies; and over the years, book titles like “Modern Pioneering,” “Country Skills,” “Natural Remedies” and “Backyard Homesteading” have taken over my shelves. My ancestors were true pioneers, and though homesteading was a result of the government displacing the Indigenous Native Americans* from their land without warning, I find value in the skills and hardships my ancestors faced during these years. My great-grandparents’ homestead was situated near the railroad town of Glendive, Montana, where they would travel to and from with a horsedrawn buckboard wagon, hauling from the general store the supplies and food that couldn’t be raised, grown, hunted, foraged or made on the communal farms. the first round supplying delicate lettuces, herbs, peas and radishes in the spring, followed by late summer crops producing heartier bounty like beans, potatoes, squash and pumpkins. Meats were salted, brined or dried for preservation, while vegetables were pickled and stored away for provisions during the colder months. Over the years, tornadoes, dust storms, drought — and later, the Great Depression — created a plethora of challenges, like failed crops and loss of livestock. They quickly learned to make the best of what they had and found multiple uses for everyday items (like a baking powder can, which was not only used for the baking powder itself, but also as a cooking vessel for cornbread). A prized family heirloom passed down to my mom is my great-grandmother’s cookbook. I almost feel my great-grandmother speaking to me as I thumb through her handwritten recipes titled “Mama’s last way to make bread,” and “Sunshine Cake” with conversational directions such as, “At noon, boil three good sized potatoes …” Today, there’s good reason for modern-day
conveniences. Life was hard and inefficient — but it was anchored in hard work, perseverance and resilience, qualities that I, too, will pass down to my children and grandchildren. My little “homestead” currently only consists of growing a garden, composting kitchen scraps, making my own yogurt and canning vegetables — but every time I do it, I’d like to think my ancestors are proudly watching over me. *Honoring the Assiniboine, Hidatsa, Mandan and Arikara Native tribes that were displaced where my ancestors set up their homestead.
Katie McCall is a bona fide Midwestern girl. Raised on four acres of rural property in Yorkville, she was taught to respect nature and all of its bounty. From foraging morel mushrooms in the woods to picking wild raspberries for homemade jam, Katie feels most at home when in nature and preparing food for others. When she’s not running the downtown St. Charles bakery Two Wild Seeds, she can be found nose-deep in cookbooks, exploring the outdoors with her family — and eating … always eating. Photo by Victoria C Photos.
HOMEMADE “MASON JAR” BUTTER
Return to the pioneer days with a fun activity for all ages! Get a good arm workout while honoring those who came before us — and had to churn cream at least 30 minutes for butter.
MAKES 1/2 CUP BUTTER Store at room temperature 3-5 days or 1-2 weeks in the refrigerator. • 1 cup heavy cream (38% fat) • Pinch sea salt • 16 oz. Mason jar or any large glass jar with a tight-fitting lid • Fine mesh strainer • Small bowl • Glass of cold water • Container for storing butter
Bring the cream to room temperature. Pour cream and a sprinkle of salt into the jar, filling halfway full. Screw the lid on tightly. Begin to vigorously shake the jar, ensuring the cream hits all the way to the top of the lid. Shake for about 2 minutes. Peek inside, and you’ll see the cream thickening into what we’d enjoy as whipped cream. But we aren’t there yet … screw the lid back on and keep shaking. Shake for another 5-7 minutes; you’ll begin to hear more liquid in the jar — this is a good sign! It means the buttermilk is beginning to separate from the solids, leaving behind the pure butterfat. Open the jar and check to find a clump of butter accumulating. You’re almost done! Close the lid and shake vigorously for another 30 seconds to remove any remaining buttermilk. Open the jar and pour the contents through the fine mesh strainer. Save the buttermilk in the refrigerator for other baking needs, and then place the clump of butter in a small bowl. With a glass of cold water, gently pour the water over the butter, rinsing off any residual buttermilk. Discard that water and rinse a few more times until the water is clear. Take your butter out of the bowl, mold into a ball (or any shape you like) and enjoy on your favorite dishes! Try adding honey, herbs and spices to make a gourmet “compound butter.”
Make Yourself at Home!
Monthly Food Specials Outdoor Patio Seating Dine In or Carry Out Seasonal Brews $4.00 Daily Handcrafted Beer Specials Try Raider s Root Beer (ABV 7.5%)
Stockholm's
Out back and tucked in a nook with the neighboring building, protected by a high fence and covered with a shade sail, Stockholm’s patio is a little intimate dining gem.
Voted the Western Suburbs' best neighborhood tavern by the readers of both the Kane County Chronicle and West Suburban Living Magazine, Stockholm’s is known for its expansive menu of freshly prepared meals using only the highest quality ingredients. You can also enjoy its handcrafted beers, brewed in an Old World tradition, naturally conditioned and unfiltered, from the TriCities' oldest brewery.
Chime & Stave
40W188 CAMPTON CROSSINGS DRIVE, CAMPTON HILLS 630-549-6537 | WWW.CHIMEANDSTAVE.COM
Discover your neighborhood craft cocktail and dining destination located in Campton Hills near the Fox River Trail. Enjoy daily seasonal drink specials and Americaninspired, artisan meals made with the freshest ingredients. Experience live music on our relaxing patio with your family as well as your furry best friend — we offer a pet menu! Enjoy $5 bloody marys and mimosas on Saturdays and Sundays. Follow us on Facebook and Instagram for entertainment dates and daily specials.
WindMill Grille & Pizzeria
90 N. ISLAND AVE., BATAVIA 630-326-9717 | WWW.WINDMILLGRILLEPEIZZERIA.COM
Ready for your next delicious meal? When the time is right, safely enjoy outdoor and indoor dining at WindMill Grille & Pizzeria. Voted Best New Restaurant in Kane County! Open for lunch and dinner. Family owned and operated!
106 S. RIVERSIDE AVE., ST. CHARLES 630-549-7372 | WWW.POLLYANNABREWING.COM
Pollyanna Brewing & Distilling in St. Charles provides relaxing riverside views while enjoying award-winning craft beer and craft cocktails from spirits made on-site. Located on the Fox River Trail, bikers and walkers can pop in for refreshments mid-trek. The patio is dog-friendly so bring your "best friend" along. With additional taproom locations along the I&M Canal in Lemont and on Main Street in Roselle, a relaxing Pollyanna experience can be enjoyed throughout the suburbs.
El Molcajete
227 S. THIRD ST., SECOND FLOOR OF THE BERRY HOUSE, GENEVA 630-457-5348 | WWW.ELMOLCAJETEGENEVA.COM
Start your dining fiesta with a view of downtown Geneva while relaxing on our patio, located on the second floor of the Berry House. Our menu features authentic burritos, fajitas, tacos, enchiladas, quesadillas and house specialties. Try our famous jalapeño margarita, or select from over 10 varieties of handcrafted margaritas — they're all made with fresh fruit, fresh lime juice and organic agave nectar. You can also choose from our large variety of Mexican beers as well as sangrias and mojitos; you're sure to find something to tempt your taste buds! See our website and Facebook for monthly specials and guacamole of the day.
Aurelio's Pizza of Geneva
330 W. STATE ST., GENEVA 630-262-8440
Located in the heart of downtown Geneva, Aurelio’s Pizza of Geneva offers pizza ranging from our signature thin crust to our delicious thick crust. Before the pizza, enjoy great appetizers including our fresh caprese or the refreshing bruschetta. During the hot summer days come enjoy our summer cocktails like our red or white sangria or the new premium margarita. If you’re looking for something more hoppy, come try one of the 15 beers on draft including local selections from Penrose Brewery.
Enhance the dining experience by eating out on our beautiful patio. The gorgeous setting offers spacious seating and weekly live music from many local bands. So come join us all summer long because Aurelio’s is Pizza.
