Most of you readers will not have known Harriet Lydia Clark (1894-1997), or even known anything about her. However, she was an important fixture in the history of our unique and special town. As with most things Cornwall, more can be discovered about her at the Cornwall Historical Society.
She was born and raised in East Cornwall on the family farmstead at the end of Clark Road where there is now the Pinnacle Farm. She led an interesting life and accomplished many things including degrees from Boston University in 1927 and Columbia University in 1942. She taught in one room schoolhouses in Warren, Goshen and East Cornwall where my father attended. She was a Campfire Girl as a child and an avid supporter as an adult. She was elected to the Connecticut State House of Representatives in 1956 and was incumbent until 1965.
Harriet authored several small publications about the history of Cornwall. One of which was “Mohawk Towers,” a treatise about the observation towers on top of Mohawk Mountain which served as lookouts to watch for forest fires. My grandfather Henri was one of the watchmen in the early 1900s.
My family was close knit with the Clarks, being neighbors in the East Cornwall community. Growing up I generally considered her “Aunt Harriet” for many years. My father, George, began my education about a good work ethic when I was around the age of ten in the mid-1960s. That’s when he got odd jobs for me around town, and one of the people who hired me was Harriet Clark. Weekends and summers I spent much time on her property. I picked raspberries and blueberries. I weeded the gardens and mowed the lawn. I used a scythe on the heavy weeds and grasses long before the advent of motorized grass whips. I split her firewood and in general did all of the chores around her home that she didn’t have time for. I even hunted the woodchucks that always seemed to find a way into her kitchen garden.
I sometimes helped Harriet with her older sister Sarah, who also lived there on the farm. Sarah was bedridden from an acute form of rheumatoid arthritis. Which, at the time, there was little comfort to be given with the medications available.
Harriet was a strong-willed person with a big heart. I remember her fondly for being patient with a young boy who was easily distracted by flora and fauna abounding on her peaceful retreat at the end of Clark Road. I was often rewarded with a piece of raspberry pie or toasted homemade bread slathered with butter, and her quince jelly made from the bounty of her quince tree at the gate to the East pasture.
I’m not much of a jelly maker, but I do enjoy quinces when I can find some. So, I’ve put together a simple recipe for quince chutney that helps to remind me of those days many years ago when I spent time learning how to be useful on Aunt Harriet’s farmstead.
—Leon Bouteiller
Quince Chutney
Ingredients:
1 tablespoon neutral oil
1 medium onion, diced
2 pounds peeled, cored and 1/2 inch diced quince
1 cup currants
1 tablespoon minced candied ginger
1/2 teaspoon black peppercorns, crushed
2 cinnamon sticks
1 tablespoon mustard seed
2 bay leaves
1 cup brown sugar
1 cup natural sugar
1 cup cider vinegar
1/2 teaspoon salt
Method:
In a heavy bottomed non-reactive pot, sweat the onions in the oil over medium-low heat until translucent.
Add in all of the rest of the ingredients and bring to a soft boil.
Simmer over low heat for 1 1/2 hours, covered. Stir occasionally.
Remove the cover and simmer for an additional 30 minutes, or until the chutney becomes thick and jam-like.
Quinces do not break down easily, so don’t expect it to be like apple sauce.
Turn the heat off and cool. Remove the bay leaves and the cinnamon sticks.
At this point, store the chutney in jars or other covered containers and refrigerate. The chutney will keep for several weeks stored in this manner. It should not be stored at room temperature.
This condiment is delicious alongside roast pork, chicken or even on buttered toast.
📷: Leon Bouteiller
