Shana Gregory – 4G Harvesting & Trucking
For the past month, and for the next two weeks, our Harvesting crew consists of the guys only having a harvest wife on the weekends.
Until school is out, I have been making the four-hour drive each weekend to cook, clean, grocery shop, do laundry, help move from field to field, and deliver our son to run the grain cart. Each weekend before I leave, I try to put something in the crock pot that could be used for a meal or two, or maybe even three, which means that cleaning out the fridge of left overs is usually the first thing I do when I get back.
Yesterday I noticed the big Tupperware bowl in the fridge that I had left fresh-cut cantaloupe in when I left on Sunday. It didn’t look anything like cantaloupe when I peeked at it, and actually I was a little terrified of what it possibly could be. Upon opening it, a sour stench filled the camper and I quickly put the lid back on, tempted to throw the entire bowl away! Come to find out, it was grilled cabbage…..which I was relieved by. That explained the discoloration on small parts of it was from the grill (and not mold) and the sour smell was normal. However, we now have a new rule about keeping left overs.
I will say this, being able to pick fresh vegetables (cabbage, sweet corn, green beans, squash, and zucchini) has definitely been a perk to this harvest life we live! No one goes hungry when your friends are farmers!
