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MEALS

Gourmet cooking was not the style in Sturgeon! Caviar was not served at the Women’s Institute meetings! However, the delicious aromas emanating from rural kitchens could tantalize the olfactory system of today’s most discriminating palate. Food was simple, tasty, nourishing and fulfilling. Meals were prepared and served on a regular schedule, based around work demands of the farm or the sea.

Farm homes had cattle, hogs, chickens, ducks, and often a few geese. There were acres of wonderful Island potatoes, and bushels of carrots, turnips, beets, parsnips, tomatoes, onions, and other seasonal vegetables in large, well-