On Jun 15, 12:30*pm, George Leppla > wrote:
> On 6/15/2010 1:55 PM, l, not -l wrote:
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> > On 15-Jun-2010, > *wrote:
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> >> I wonder how cornbread would be if made with grits?
> >> --
> >> Peace! Om
>
> > I like it. *That's the only way I make it; with "Bob's Red Mill Corn Grits
> > (also known as Polenta)":
> >http://www.bobsredmill.com/corn-grits_polenta.html
>
> > It is the only thing that will make a cornbread close to that made by my
> > grandmother. *My grandparents owned a general store, "in the country", *that
> > sat on a fairly large parcel of land. *They rented the fields to a nearby
> > farmer who grew corn in them most of the time; after the mechanical
> > harvesting, my grandmother would "glean corn", essentially, pick up the ears
> > of corn the mechanical harvesters left in the fields. *I'm sure she had
> > other sources, but this is what I recall helping with.
>
> That jarred my memory. *When I was a kid living on a dairy farm, a local
> church would organize "gleaning parties". *The farmer would call and
> tell what he was harvesting and when he was done in the fields, the
> gleaners would come and gather up what was missed. *It was distrubuted
> to the poor and among the gleaners. *Apples, tomatoes, corn....
> whatever. *Most of the local farm families planted "extra" and left
> those areas to be harvested by the gleaners.
>
> Leaving extra for the gleaners has it's roots in the Old Testament book
> of Ruth.
>
> George L- Hide quoted text -
>
> - Show quoted text -

They still do that around here. It goes to the local food banks.