editor’s notice: At present’s very particular publish is from Betty Lou Kilpatrick, who occurs to be the mom of considered one of my greatest associates, Kristen. When you learn this website, you’ve seen Kristen’s beautiful work – she’s the photographer behind so lots of my favourite shoots via the years. We love speaking about meals collectively, and our conversations typically flip to what her mom, Betty Lou, is cooking up at residence in Fort Value. For years, I’ve drooled over descriptions of the do-it-yourself cheeses and healthful baked breads — and been equally moved by the best way that Kristen speaks of her mom’s creations with a lot pleasure and love. In honor of Mom’s Day weekend – and since Kristen has been at residence cooking alongside her mama throughout quarantine – I requested the duo to share this Lemon Ricotta Poundcake that I not too long ago noticed on Kristen’s Instagram.
Learn on for the inspiring story that Betty Lou shares about what scratch cooking means to her, proper alongside her daughter’s pictures. And naturally, the recipe is on the backside — it’s one I’ll be making for years to return.
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I do know that you simply guys will discover this text as significant and particular as I did. From Betty Lou:
Lately, I’ve been thinking a lot about the expression “more is caught than taught.” It certainly rings true with passionate cooking and homesteading, something that has been handed down from one generation to the next in my family. Growing up, I was lucky to be close to my grandparents – spending summers working (but really playing) on their small farm. Life on the farm meant scratch cooking was the only option for Grandmom, a hard working Czech woman who loved a bargain until the day she died. My brother, David, and I used to scour her kitchen for anything purchased from the store…our findings were sparse. It’s something we used to joke about. In a time when everything comes premade, pre-chopped, or pre-cooked, it seems silly to labor over such tasks.
But as I’ve grown, I realize the benefit of scratch cooking greatly outweighs any time lost. Scratch cooking gives us time together, a concept of hard work and accomplishment, and a deep connection with the earth that sustains us.
For Grandmom, this meant that butter, cheese, milk, cream, breads, eggs, vegetables (be they fresh or canned from the previous harvest), and pickles all came from her modest kitchen. Her freezer was full of meats processed from the cattle Granddad raised, she knew the exact spot to find the turkey hiding in the woods, and in true Czech fashion, there was always a freshly baked sweat treat for her grandkids. David and I gladly accepted the latter, scarfing down every warm kolache that came our way. My mom inherited this passion from her own days on the farm and today, many of the traditions carry on. Even as I write this, I am looking over my summer garden—realizing I wish I had inherited Grandmom’s diligence about canning excess growth. To this day, the sight of a bursting green garden dusted with orange squash blossoms reminds me of Grandmom and connects me to her legacy.
At the farm, making a mess in the kitchen was never considered a negative — it was accepted as part of the process. A process that resulted in the most delicious treats. We knew that any mess could be thrown in the scrap bucket kept in the corner for chickens, or composted for next year’s growth. In the times of COVID, times when tragedy and heartbreak abound, I hold tight to this idea.
While a kitchen mess is nothing compared to the current state of the world, I know that the mess of this will be used for next season’s growth. That this mess, too, while painful beyond imagine, has been used to bring people together.
I haven’t come across a single person who doesn’t have a silver lining in the midst of this all.
For me, this season has allowed me the extra time to take up cheesemaking again, including runs to local farms to get the freshest raw milk and important updates on the “girls” (aka cows who I now know by name.) My biggest silver lining has been having my oldest daughter, Kristen, isolate at our ranch for two months, allowing us to spend more generational time in the kitchen. After a raw milk run and subsequent Gouda making, we found ourselves with an extra gallon of milk begging to be turned into fresh ricotta. Remember the book, “If you give a mouse a cookie?” Well, if you give Czech women fresh homemade ricotta, they will certainly find a way to use it in something sweet and springy. Kristen added to my original lemon ricotta poundcake recipe by suggesting candied lemon slices and I must say, it elevated this cake to a whole new high. You’ll see. And since I know you’re curious, the remainder of the ricotta went in blueberry pancakes the next morning.
While I would do anything in my power to take away the pain of so many during this time, I’m doing what I know how to do: making lemon pound cake out of lemons.
Scroll on for the recipe for Betty Lou’s lemon ricotta poundcake…