By Wenda Grabau
In horse and buggy days, country roads did not need long sweeping corners to get folks to town. Roads followed an acreage and made short, tight corners. One such road passed by our farm in days gone by. During that time, our ancestors planted a windbreak alongside the road. To get tall trees for the windbreak, young small trees were planted and needed time to mature.
Hence, faster-growing shrubs were also planted along the roadway while the trees grew. Shrubs helped stop the wind and also added privacy to the farmer’s homestead as well as pleasant scenery for the traveler. Some plants even provided food for the farmer’s table.
How do I know this? A few of our mature, tall trees have come down in various wind storms. In the wake of their absence, we have discovered lilacs and currant bushes patiently awaiting the time to once again display their glory.
We transplanted some offspring plants to enhance the colors and fragrances in springtime on our farm. The currants, however, remain alongside the old country road that no longer exists. With automobiles in abundance, the road has been moved to accommodate the speed of cars as they pass.
Shade from the trees stifled berry production. Now, however, the sunshine falls warmly on the currant bushes. I have gotten three pickings of currants this season. The first and third harvests I put into making currant buns. With the second one I made currant syrup.
I found white currants and red currants both, decorating the tree line. Finding this larger harvest has been like a delightful treasure hunt. Illumined by the sunlight, these colorful berries resemble white and red strings of beads bedecking the parent plants.
I have not seen such abundance before. But even when I only had a handful of berries to enjoy, I made currant buns. It has become an annual treat for my family.
I hope you get a chance to try it. The following recipes came from the Settlement Cookbook, The Settlement Cookbook Company, Milwaukee, Wis., April, 1965.
Currant Buns
Prepare any Kuchen Dough, adding currants when kneading first time. After first rising shape into smooth balls. Place close together in lightly greased tin. Brush tops with butter. Cover. Let rise again until fully 2 ½ times original size. Bake about 20 minutes in moderately hot oven 375° F. to 400° F. Brush tops with ½ cup milk sweetened with 1 T. of sugar and bake for 2 minutes longer.
I use this Kuchen Dough recipe:
Plain Kuchen Dough
1 cake compressed yeast or 1 package dry granular yeast
¼ cup warm water
1 ¾ cup scalded milk
½ cup butter
¾ cup sugar
1 teaspoon salt
Dash of nutmeg
Grated rind of ½ lemon
6 cups flour
1 egg or yolks of 2
Dissolve the yeast in warm water. To the scalded milk add the butter, sugar, salt, a little nutmeg and lemon. When lukewarm, add 1 beaten egg or the beaten yolks of 2 eggs; stir in the yeast and only enough flour to knead. Knead dough until smooth and elastic. Cover tightly and let rise until doubled in bulk. Cut dough down, form into desired shape and bake in a moderately hot oven (375° F.) until browned.