Tag Archives: Tomatoes

Oniontown Pastoral: Why I’ve Been Quiet Lately

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Oniontown Pastoral: Why I’ve Been Quiet Lately

Dear Friends:

It was tomatoes cooking, the kindly surprise of their smell, that brought me around, helped my spirit to its feet and pointed me in a good direction.

If you look forward to my column in Greenville, Pennsylvania’s daily, The Record Argus, or my posts at A Napper’s Companion, you may have noticed that I’ve been quiet lately. When world and native land are convulsing in myriad ways, of what account are tomato-perfumed wisps rising in a middle-class kitchen? When the television news serves up images of relentless rage and pandemic, mentioning the cleansing joy of wife Kathy’s sunflowers bending in the breeze feels intrusive. When we human beings are enduring the labor pains of birthing a new society—and meanwhile throwing tantrums over trivialities and wetting our pants—who wants to think about a couple dozen corn stalks rising from a raised bed, the soil a mix of household compost and manure from a dear friend’s cows?

Kathy’s corn, not a lot

Maybe you do. I now believe my silence in recent weeks has been misguided. “Don’t go all poetic on me, John,” I imagined you saying, “about standing at a stove or pulling blessings from a garden, about how basil makes a sauce sing, about how walking by a bush of spearmint touches a place inside you didn’t know was aching. No rhapsodizing at a time like this, when so many of us are at each others’ throats and hardly an hour passes without yielding fresh anxiety and confusion.”

Of course, you weren’t saying anything like this. The fact is, I had convinced myself that what normally moves me to make paragraphs wasn’t relevant anymore. We all have bigger fish to fry, as the cliché goes.

But then those tomatoes reminded me of last summer, before the complication and misery of 2020. Kathy’s crop necessitated daily decisions. Would I make spaghetti or chili for supper? Or would I core and simmer down yesterday’s basketful, let it cool and pour it into freezer bags? More often than not, when Kathy got home from a day of nursing cancer patients, she would pause just inside the backdoor, close her eyes and breathe in.

“Oh,” her mantra went, “I do love the smell of my tomatoes cooking.” And then we’d kiss.

Kathy in August of 2016, with some work for me to do.

Yes, Norman Rockwell might have painted me wearing an apron and holding a wooden spoon straight up while Kathy looks on with rosy cheeks and a slight smile, but not one detail of the scene is embellished, honest. This was the start of our evening together. This was home and family and marriage. This was life and love.

All of these thoughts came to me wordlessly when, the other day, the pageantry of preserving my wife’s bounty started up again with the lovely scent I’ve described. She has already pulled garlic and onions, which I regularly help to fulfill their aromatic vocation, and canned some dilly beans. Cherry tomatoes are piling up, and, yes, I cook them along with the Better Boys and Romas and freeze them flat. That glad task will wait until tomorrow.

Out my writing hut window, grandsons and suds

At the moment Kathy is drizzling dish liquid into a slowly filling blowup pool. Grandsons Cole and Killian are staying over this Friday night. I’m watching them from my writing hut—more on this new outbuilding on the Coleman farmette soon. Killian is running the length of the yard and jumping into the shallow foot of water, emerging suds covered and delirious. The way Cole is waving the hose around to make water snakes in the air, the pool may never reach capacity. No matter.

Planet Earth may be going to Hades in a hand basket, but even the gates of hell shall not prevail against my grandsons’ wonders in this hour. Nor can powers and principalities stop Kathy’s sunflowers, soaring six feet above the corn, from waving at me.

Silence is a skillful teacher, but its students are lost unless they listen with the ear of their heart. That was my problem. I paid attention to the faculty members who scream and shout that their subjects, crucial though they may be—war, oppression and illness—are the only ones worth studying.

One of Kathy’s sunflowers

So I write to insist otherwise and resume interrupting our shared daily travail with promises. Tomatoes still ripen in August and will remind you of grace if you put them on to cook. And sunflowers will bow to you when the wind is right. Remember to breathe deeply and bow in return.

Love,

John

Oniontown Pastoral: Tomatoes and Corn

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Oniontown Pastoral: Tomatoes and Corn

Late this August afternoon I have an appointment at the kitchen counter and stove with a basket of homegrown tomatoes. Preservation is my assignment. Wife Kathy’s crop is coming in hot and heavy, and we have an agreement. She sows, weeds, frets and reaps, and I cook up and put up. I get the better end of the deal. “Boy, there’s nothing as satisfying and medicinal as getting my hands in the soil,” is something I’ve never come close to thinking, let alone saying. But put a ripe northwestern Pennsylvania tomato in front of me, and nothing short of love rises in my chest.

The taste alone is swoon-worthy, but together with corn on the cob, tomatoes grown in local dirt feed this pastor’s soul more than his body. For the past few weeks, since Kathy walked through the back door with the first glossy red-orange jewel of the season nestled in the setting of her fingers, I’ve mulled over the meaning of tomatoes and corn.

That garden gem my wife held was petite, of the plum variety. We split four humble slices, and I honestly can’t remember what else we had for dinner that evening. The flavor made me feel as though I was enjoying once again the meals and picnics that now live only in family albums, the photographs black and white or the unearthly tones of Instamatics.

The tomatoes of my childhood were sliced and adorned with a dollop of Hellman’s mayonnaise. A frequent accompaniment included corn on the cob and boiled potatoes. The salt and butter we laid on would have present-day nutritionists staging interventions.

Mom cut her corn off the cob and ate it over smashed potatoes—polite and tidy. Dad contended with his right out of the pot, and decades later I can summon the spectacle, the wonder of the sight. He seemed annoyed with the corn, as though it had done something that rubbed him the wrong way, and he meant to show those kernels in no uncertain terms who was boss.

Manners were observed around the Coleman table and on relatives’ patios, so there were never smacking sounds or slack-mouthed chomping. Ah, but Dad’s singleness of purpose, eyebrows drawn down as if his whole face were lending force to the chewing, and the crimson glimmer of his lips from all that butter and salt fill me with a son’s quirky pride: “Look at my dad have a go at that cob of corn!” I want to say. “Isn’t that something to behold?”

Kathy’s small corn crop

Within a few weeks I’ll be cheering Kathy when her first ready corn comes marching through the back door. She planted a raised bed of it on a whim, and the growth has been steady. We’ll get at least a few meals out of the experiment.

My wife’s crop won’t taste like the stuff Dad attacked and Mom mixed with her potatoes. The family palate of my youth called for what I now realize were plump, starchy kernels that owed most of their savor to what got slathered and sprinkled on them. Over time Kathy has converted me to sweet corn, which doesn’t demand the full, heart-clogging, blood pressure raising treatment, though that doesn’t make me cut back. In my case, excess in its many expressions is hereditary.

Some things last forever, but I try to relax about what doesn’t. “The grass withereth, the flower fadeth.” I left tomato and mayonnaise on white bread behind at my childhood home on Wagner Avenue. Now whole grain and sharp cheddar cheese join what’s always been the same: fat slices of a Big Boy and Hellman’s and too much salt. And the ears I shuck for Sunday dinners aren’t deep yellow like they used to be.

But no worries. As long as tomatoes and corn are on the table, the past is preserved. I can stop and appreciate my dad’s enthusiasm. I can see—as in this moment—Mom in her sleeveless blouse, sitting beside me. She had a large vaccination scar on her shoulder. I had almost forgotten.

Tomatoes just as Mom would have eaten them

As far as I know, Mom never cooked down tomatoes and froze them in plastic bags, which is what I’ll be doing soon. She was a canner who considered stewed tomatoes vegetable enough for any meal.

Before leaving for work this morning, Kathy said that she expects to smell tomatoes bubbling away when she gets home. The steam, rich and sweet, will cloud my glasses and set me to dreaming of a table with a place for every family at a feast that has no end.