Kenmore Honored Harvest Time entry by Susan Schultz, Iowa State Fair

As a child, we lived on an acreage & raised our own chickens, milked our own cows, raised a steer, a pig for the table, & a big garden. When my siblings & I came home from school we had chores to do. I would help Mom milk. Then supper would need to be prepared. In the summer there were chickens to butcher, a garden to tend to, & canning to do. It was when school started in the fall that I really looked forward to, especially to one particular evening when coming home after school. That is where my recipe originates. Getting off the school bus & walking up to the yard gate, a smell would resonate through the air. One that was very familiar, a smell so defined it signaled that the hard labor of the gardening season would be rewarded. Mom would roast a bone in pork loin (fresh from the butcher) with harvest vegetables, dressing & gravy. Instead of pork loin, I stepped it up to a crown roast. It isn’t Mom’s, but it’s edible. The house & barn are gone now, but the memories remain.