We are connected but alas, I never knew her.  In Emma Porter Armstrong’s Daily Herald obit, January 2002, one could read, “she was well-known for her hostess and cooking abilities and she shared her cheese straws and chess pies with visitors to her home and office for many years.”

Well, bless my desire for daily inspiration; she may be my personal patron saint of community.  Emma Porter, a life long resident of Maury County, Tennessee worked in her early years for the Red Cross, was Registrar –At –Large (27 years), a superb bridge player, charter member and president of the Maury County Historical Society, devoted member of   Zion Presbyterian, DAR member, historic home owner, APTA member, political activist and precise dresser.

 

Before moving to Columbia, on a visit to my hometown, my mother prepared for me an ordinary looking chicken salad sandwich.  “ What kind of miracle goes on here,” I inquired after tasting the exceptional mixture. “Oh, that’s the Polk Pickle,” she responded in a hushed tone of reverence.  And so it began, my personal homage for the now stellar knowledge of this particular recipe.  Fact and now legend have it that Emma Porter perfected the “Polk Pickle” recipe for the Spring Polk Pilgrimage Luncheon.  For many years, she prepared menus in entirety for the celebratory occasion that served both the Nashville and Columbia Polk Association memberships.  Judy Andrews, family friend said, “ To visit Emma Porter and to register for voting was a right of passage, but she had that reputation - If she put it together, it was exceptional – a sandwich could just be perfection. “ Other of her Polk Luncheon recipes remain memorable: almond chicken salad, tomato aspic with homemade may0naise, squash casserole with sharp cheddar chess, country ham biscuits, and dessert tarts, “ but”, says her friend and former bridge partner, Page Chamberlain, “The pickle was magnificent, a complement to every dish.”  

Coincidentally, during my twenties in a cooking class, I served as an assistant to the revamper of domestic sciences, Martha Stewart during her first hot off the press book tour for, “Entertaining”. In my naivety, I remember that she specifically stressed that a really good pickle was the essential condiment to enhance any sort of meal.  Thanks to Emma Porter, I knew which pickle she meant and to verify my respectful attitude, my mother purchased for me my very own pickling croc from Porter Walker    that will  “pickle on” when one of my daughters expresses an interest.

 

Obviously, I have come to revere the homemade pickle.  As stated in Pickled by Lucy Norris, “ Pickle recipes are important: they represent more than just food” They are a link to another human experience.  Pickles are a kind of time capsule through which we explore and learn.  When we preserve food, we preserve a memory.  By preserving food traditions, we pay tribute to the people and places that shaped who we are today. “

 

A seriously divine connection with the Polk Pickle developed between my Mother and me over time and over shared meals, holiday spreads and sympathy food gifts.

Several days after her death and the eventual clearing of sustenance provided to our family from beloved community, there to our surprise - in the back of the refrigerator, was a newly prepared gallon of Polk Pickle.  As I halved the jar for my brother and myself, I smiled – we’ll be o.k. - don’t you worry…you cared for us until we had what we needed …….. I think we ‘re ready.

Could a perfected skill such as a pickle recipe be passed from one generation to another and in turn perpetuate community?  My answer is a resounding yes and in closing, I’m going to suggest the perfect Christmas or Hanukkah gift; a copy of the award winning Provisions and Politics (Polk Home Gift Shop) and a gallon of Polk Pickle (recipe, page 133).  On the other hand, if the ancient rite gives you pause, I will heartily suggest that you make a date with June Patrick, the local specialist of the Polk Pickle to commence with your holiday orders.  June can make a Polk Pickle that could make the originator say amen.

 

Done and done, Emma Porter Armstrong, Maury County sister and perpetuator of all things community.

 

 

 

Polk Pickle

 

Makes 1 Gallon

 

1 Gallon SOUR jumbo Pickle (Aisle 7 at Northside Kroger)

4 ½ pounds sugar (Aisle 6 at Northside Kroger

½ box mixed Pickling Spice (Aisle 6 at Northside Kroger)

2 bulbs of garlic (Produce anywhere)

Cheese cloth ( Aisle 3 at Northside Kroger)

Ball Pint Jars ( Aisle 6 at Northside Kroger)

 

Wrap the pickling spices in cheesecloth and secure with kitchen twine.  Cut the tips from the ends of the pickles and discard.  Cut each pickle into ¼ to ½ inch slices.  Alternate layer of the slice pickles, sugar and garlic cloves in a 2- gallon crock until all of the ingredients are used.  Add the cheesecloth bag.  Let stand, covered, at room temperature for 5 days, stirring each morning; Transfer the pickle mixture to a gallon jar, discarding, the spices and garlic.  Store indefinitely back in the refrigerator in the original pickle jar.

Note:  Emma Porter included the following note with her pickle recipe in the original Polk Cookbook published in 1978, “The addition of a few cherries and cocktail onions makes a pretty dish.”

 

 

 

Resources

 

June Patrick

Polk Pickle by The Gallon

905 Locust Street

Columbia, TN  38401

388-7658

 

 

 

Provisions and Politics

The James K. Polk Ancestral Home

Columbia, TN  38401

931-388-2354