Marsha Hunt
Wayton, AR
Pictures inside cellar- ther will be 2
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– Marsha Hunt
Author: ozarkstory
Categories
– Marsha Hunt
Marsha Hunt
Wayton, AR
This is the cellar at my great Aunts house in Wayton, AR. She has been gone for a few years but the place is kept by family. I loved helping my grandmother can items from her garden. Often times it became and porch party with others from the community. Stinging beans, shelling peas, cutting corn off the cob or even sheading cabbage for kraut. Family came together to help everyone get the job done so there could be food on the table later on after the garden was done.
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– Marsha Hunt
Marsha Hunt
Parthenon, AR
This log cabin is where my grandparents lived when they first got married. This 2 bedroom with a loft was where my grandmother gave birth to 4 children. It is till used as a home today but not by our family. This cabin sits right next to shopcreek and is deep in the woods. When the current owner was wanting to upgrade the wiring they found a surprise when they cut into one of the logs. They found an arrowhead imbedded in that log.
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– Dawn Burke
Dawn Burke
Everton, Arkansas
It is the overgrown driveway leading away from a place I lived as a child. It was a little Ozark farm dearly loved by our family ! As I recently told my Uncle Morris, It’s especially important to me for a piece of my late Precious Mum’s heart I feel still resides there. She really hated to move from there and I will always have a bond with it. Sadly no one lives there now. I would dearly love to own it !
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– Whitney Bell
Whitney Bell
White River in West Fork
This photo encapsulates summer 2020 to me: Gus Bell, age 3, swimming in the river dressed as Spider-Man. This is what we did at least once a week during our quarantined summer with a new baby.
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Stuffed Pumpkin
Valerie Amaya
Springdale, AR
1 medium pumpkin
1 cup wild rice
1 lb chorizo
1 medium onion chopped
1 green apple chopped
8oz mushrooms chopped
1 tbsp oil
Salt and pepper
Fresh sage to taste
Cook wild rice according to package directions and set aside
Preheat oven to 375
Sauté the onion, apple, mushrooms and chorizo on medium heat in the oil until chorizo is cooked through and the onion is soft.
Season generously with salt and pepper
Stir in the cooked wild rice and sage to taste
Set aside mixture
Using a sharp knife cut around the stem of the pumpkin creating a large enough hole to remove the seeds
Throughly remove the seeds from the pumpkin but save the top of the pumpkin
Firmly pack the rice and veggie mixture in the pumpkin. You will want to pack as much as possible so that each serving has enough filling
Place the top of the pumpkin back on
Lightly grease a cast iron Dutch oven and place the pumpkin inside
Cover with the lid of the Dutch oven and cook for at least 90 minutes or until the pumpkin is soft and cooked through
Remove from oven and use a large spoon to scoop out the pumpkin with the filling
Each year I look forward to seeing what type of squash will “volunteer” to grow from compost. This year I had a huge cheese pumpkin vine that took over the back section of my yard. The pumpkins are dense, delicious and aside from watering, took zero effort on my part to grow.