DECATUR, Ill. (DTN) — Nothing works up an appetite like working outdoors, and nothing is quite like harvest time to celebrate the food the surrounds us.
Deanne Frieders believes in good food and lives by the theory that “cooking is love made visible.” When she married into a Waterman, Illinois, farm family, one of her first jobs was to carry that love of cooking to the field to sustain the work crews.
She quickly learned that the need for hearty meals also often required that the dishes hold for long periods of time before the crew consumed them. Equipment breakdowns and an untold number of unforeseen events make field dining much different than showing up for a restaurant reservation. Often the meal needs to be able to be eaten on the go.
After doing her own “field testing,” Frieders started to concoct some satisfying tips to making the field or the tailgate her table.