Home » Archives for Ron MacLean

Posts by Ron MacLean

Ron Mac Lean grew up in a small village surrounded by farms in Central New York.  He is now retired and lives in the Fingerlakes Region of the state.

Spring Forward

By Ron MacLean / April 2, 2012

In the Northeast, usually Spring is a renaissance after a long, cold, snowy season. This past winter, however, never really arrived. On February 2, 2012, the day Punxsutawney Phil predicted 6 more weeks of winter, there was little or no snow cover in much of the Northeast. Spring arrives in March followed by her sisters,…

Read More

A Memoir: The Milk Must Get Through

By Ron MacLean / January 9, 2012

By Ron Maclean One morning when I was about 9 years old, I woke to a snowstorm that crept in during the night.  When that happened, in the Central New York winter months, during the late 1940’s, the first thing families did was to turn the radio on to hear if school was cancelled.  Yes,…

Read More

Switchel – A Time Tested Thirst Quenching Favorite

By Ron MacLean / October 3, 2011

My Dad used to tell about working on his aunt and uncle’s farm in the summer.  Doing some rapid math, that may have been in the early 1930’s.  He didn’t tell many farm stories but a brief one that stands out involved working during haying season.  He emphasized the extremely hard work — the heat,…

Read More

Summer Vacations to the Farm

By Ron MacLean / April 2, 2011

During the late 1940’s and early 1950’s my family, like many others, spent vacation time visiting relatives in the summer. The nation had just endured a war and money was scarce so family visits were a good match. My mother’s cousin, her husband and three daughters were part of a three-family owned dairy farm in…

Read More

Brussels Sprouts: the Tasty, Tiny Morsels on the Stalk

By Ron MacLean / January 9, 2011

Brussels Sprouts with Bacon Ingredients: 1/2 lb. Prosciutto or bacon, diced 1 Tablespoon olive oil 1 Tablespoon butter 1clove garlic, minced 1 small onion, minced ½ cup of Balsamic vinegar 2 cups of chicken stock 1 ½ lbs. Brussels Sprouts Salt and pepper to taste Instructions: Fry bacon (or Prosciutto) in a large deep skillet…

Read More