In the sparkling new fellowship hall, the Zoar United Church of Christ congregation served a summer smorgasbord at their annual barbeque and fundraiser on Aug. 3. A bustling church kitchen offered meats and sides while the twang of George Portz’s Friends of Bluegrass delighted our ears. A “Country Store” featuring Kochkäse (a conserved cheese made from cow’s milk), sweet pickle and zucchini relish, jellies, breads, garden fresh veggies, candle crafts, and succulent planters reflected the talent and creativity of our community.

Vivanda:
As I enjoyed these recipes that have been passed from generation to generation, and reflected on the 180-year history of the Zoar UCC congregation, I was flooded with fond memories of family potlucks. For me, my auntie’s macaroni salad and grandpa’s hand-churned ice cream transports me to the carefree summer days of my early childhood, running through sprinklers, sticky with popsicles. And I’m reminded that special meals like this serve as more than a fundraiser for a local church’s generous work. The recipes, the servers, and the gathering are the essence and spirit of a community. They become the memories we revisit and the stories we tell our children.

Nostalgia made me a little impulsive, truth be told. I splurged at the pie auction, taking home a strawberry rhubarb for $65. I was relieved when another table purchased the blackberry custard for $75, and when I learned last year’s rhubarb went for $120. This rhubarb’s tart-sweet harmony was worth every penny – especially as I haven’t yet earned my lard and lattice badge as a home-cook. I was delighted to share it with my in-laws who fondly remembered Grandma Norma’s rhubarb pie.

There were two standout items, now etched in Pipa’s and my food memories. Stand-by ribeye, the pork steak from Miller’s Meat Market in Red Bud, with its buttery-tender bites of chewy perfection, was the star of the show. Steak spilled over slices of french bread, the flavor sealed in by a homemade meat-candy glaze. We prolonged the enjoyment of each peppery bite with spoonfuls of potato salad. Our other favorite were the “sour tomatoes.” A small bowl of chopped tomatoes with a simple splash of a sugar-vinegar mix = garden fresh perfection.

Pipa:
I’m so glad Vivanda and I loaded up our trays with almost every item on the dessert table. The variety of offerings, a visit into each baker’s own home and traditions. The peach custard pie was a standout, the first bite transporting me to Sunday lunch at my aunt’s house when I was little. I could almost hear the comforting chatter and laughter of all the women in my family as they caught up on the week’s news. When I shared this memory with my husband, he jumped into the bidding for an entire, gigantic, beautiful peach custard pie. He was too late, however — the bids escalated more rapidly than his ability to overcome sticker shock. The bites of pie that I had at the table had worked their magic, anyway; they evoked that memory for me — one I hadn’t thought about in more than 40 years.

The German potato salad proved to be a harmonious complement to the pork steak. Balanced in its sweet and sour profile, it provided a satisfying bite between forkfuls of pork steak. This potato salad made me appreciate Idaho potatoes in a fresh new way.

The jars of Kochkäse were sitting in trays of ice at one of the Country Store tables. I’d never heard of it, so purchased a jar since there were only two remaining. I heard that it’s meant to be eaten cold on a slice of bread, so when I got home, I toasted a crumpet, slathered a generous spoonful of the creamy white golden liquid on it, and took a bite. Delicious! Its creamy, nutty flavor with an umami finish comes, no doubt, from its roots as a conservation food (it originated from German immigrants who curdled milk to make a preserved cheese).

Final thoughts
Vivanda:
This is the No. 1 reason I will return to the Zoar UCC picnic next August: my new friend Nancy Prather. She is the queen of the Zoar kitchen. Her clairvoyance for food magic is unmatched. Her refrigerator pickle spears have THE best crisp-crunch bite and pucker-perfect tang. She crafted the sour tomatoes, the jellies and relishes, and the scrumptious rhubarb pie. Hopefully she’ll share her recipes. I’m looking forward to treating my family to her food-secrets, and passing along the love she abundantly shares with others.

Pipa:
I’ll also be returning to the Zoar UCC picnic next year. While the food itself is enough to lure me back — especially Nancy’s sour tomatoes, the German potato salad, the peach custard pie, and the Kochkäse, here’s my No. 1 reason: I felt welcome. I wasn’t through the doors yet and people were smiling their welcome at my family and me. And going through the food line, there were folks who said hello and made efforts to call out my name and welcome me. This — this warm welcome — is food for my spirit that Zoar United Church of Christ’s community specializes in.

“Taste Buds” is a column by local women going by the pseudonyms “Vivanda Felice” and “Pipa Benoit” – two Monroe County foodies dedicated to supporting and highlighting local food spirit and culture.