A Killer Crop (36 page)

“Relieved?” Seth asked.

“Yes. And no. What an odd couple of weeks it’s been!”

“Your folks seem nice.”

“They are. It was good to see them, despite all the mess.”

“Which came out as well as could be expected. Did anyone ever figure out how Emily Dickinson knew Ellen Warren?”

“We’ve got a good guess, based on the letters and on some research Mother did. She couldn’t let it go last night, so she kept working on it. It turns out that one of Emily’s nearer cousins married a man down the road, and her husband was Eli’s cousin, though the cousin was a lot older than Eli, so Eli helped him out with a lot of the heavier chores. That turned up in one of the letters, but it took a bit of digging to figure out who was who. So it’s quite likely that Emily called on them, back before she became housebound, and that’s how she met a young girl from down the road.”

“You read all the letters?”

“Of course—very carefully. How could we not? Don’t worry, I’ll take them to the bank this morning. I’d hate to see anything happen to them now.”

“Does your father think Susan will get off? And did Marcus believe her story?”

“I think he did. He told us that Daniel technically died of something called ‘commodio cordis.’ You see it most often in young athletes who are hit in the chest playing sports. But if you happen to hit someone in just the right place on the sternum, it can stop the heart, even in someone who’s healthy. Susan was plain unlucky. But she never meant to kill him.”

“What happens to the letters now?”

“I’m really not sure—I plan to ask a lawyer. Since my mother inherited the house, presumably they’re hers.”

“What do you two plan to do with them?”

“I’m going to think about it for a bit.”

“They should be worth some money.”

“I know. I hate to benefit from something like this, under the circumstances, though. I could give them to the Granford Historical Society, or Amherst College, if that’s legal. But on the other hand, I could use the money. I don’t have to decide right away. Maybe after the harvest is over, and I see how much money I’ve made, or not made.” Then she smiled. “But there’s one I know I want to keep. Here, I made a copy.” She handed a piece of paper to Seth.

He read it and smiled. “I can see why.”

Meg’s mother, Elizabeth, enjoys making this flavorful and delightfully rich cake. The two gingers give it a distinctive flavor, and sprinkling the pan with coarse sugar provides an interesting crunch.

 

The recipe calls for a 12-cup tube pan, but it can easily be cut in half—use a 6-cup pan and watch your baking time so that it doesn’t become too dry.

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Generously butter the inside of a 12-cup tube pan (you can use a bundt pan). Sprinkle raw sugar over the butter, coating the pan completely.

Whisk together the flour, ground ginger, baking powder, and salt in a medium bowl.

Using an electric mixer or stand mixer, beat the butter in a large bowl until smooth. Gradually add the sugar, and beat at medium-high speed until blended, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in extra egg yolk and vanilla.

Add the flour mixture in 3 additions, alternating with the sour cream, beating on low speed until just blended after each. Mix in the chopped crystallized ginger.

Spread the batter in the prepared pan, being careful not to dislodge the raw sugar.

Bake the cake until the top is light brown and a tester comes out with just a few crumbs, about 55 minutes. Transfer to a rack and cool in the pan for 15 minutes.

Invert the pan and tap the edge carefully on a work surface until the cake loosens. Place cake on rack and cool completely.

Slice and serve! This cake doesn’t need any embellishment. It also keeps well and travels well.

Another hearty but simple dish for a nippy night.

 

Serves 4-6

Heat the oil in a large kettle and sauté the sliced onions and the garlic for 5 minutes, until soft but not brown.

Stir the shredded cabbage into the onions and cook for 5 minutes over medium heat.

Add the sliced apples to the cabbage and onion mixture.

Lay the kielbasa in the pot with the vegetables, and add the herbs and spices.

Add the stock and vinegar. Cover the pot and bring to a boil. Reduce heat to low and simmer for 30 to 40 minutes.

When cooked, remove the kielbasa (if whole) and cut into serving-size pieces. Arrange the cooked vegetables on a platter and top with the kielbasa.

Serve this with boiled potatoes.

This recipe has traveled a long way from its Southwestern origins, but it’s a satisfying dish for a chilly autumn night.

Drain the beans in a colander and rinse them.

In a skillet cook the chopped onion in 2 tablespoons of the butter over moderate heat until softened.

In a 6- to 8-quart heavy kettle, melt the remaining 6 tablespoons of butter over moderately low heat and whisk in the flour. Cook the roux, whisking constantly, about 3 minutes (make sure it doesn’t brown). Stir in the cooked onion and gradually add broth and half-and-half, whisking constantly until the mixture is smooth.

Bring the mixture to a boil, then lower the heat and simmer, stirring occasionally for 5 minutes or until it thickens. Stir in the chili powder, cumin, salt, and white pepper (you may adjust the amount of seasoning to your taste).

Add the beans, chilis, chicken, and cheese and cook over low heat, stirring occasionally for 20 minutes. Stir in the sour cream just before serving.

You may serve this alone or over cooked rice.