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Food

WEDNESDAY, AUGUST 7 , 2019. WASHINGTONPOST.COM/FOOD EZ EE K E

An article by a freelance
writer in the July 24 Food
section about the struggle of
black farmers and their
descendants to hold onto their
land contained many errors and
omitted context and allegations
important to understanding two
families’ stories. For an updated
version of the story, go to
wapo.st/farmland.

• The first name of Emanuel
  Freeman Sr. was misspelled.


• Contrary to what was
  reported in the initial article,
  Freeman Sr.’s grandson, Johnny,
  did not refuse to move off a
  Halifax, Va., sidewalk for a white
  woman; he was talking to her,
  which drew the ire of some
  white locals, including the Ku
  Klux Klan. When a crowd
  gathered at the Freeman home
  where Johnny fled, gunfire was
  exchanged, and one family
  member’s home was set ablaze.


• The 2017 U.S. Agricultural
  Census compared farmland
  owned and operated, not simply
  owned, by white and black
  farmers.


• The number of children
  Freeman had with his second
  wife, Rebecca, was eight, not 10.


• Ownership of Freeman’s
  property was not transferred to
  heirs when Rebecca died. In fact,
  he used a trust before he died to
  divide his property among his
  heirs.


• The partition sale of the
  Freeman estate was in 2016, not
  2018, and it included 360 acres
  of the original 1,000, not 30
  acres of the original 99.


• The story omitted key details
  that affect understanding of
  ownership of the land. Melinda
  SEE CORRECTION ON E4

BY BECKY KRYSTAL

Summer is arguably the best
season for produce; it offers some
of the most colorful and flavorful
fruits and vegetables. Unfortu-
nately, summer is also the worst
season for the havoc it can wreak
on all that beautiful produce you
just brought home from the farm-
ers market or grocery store.
Water loss is problematic for
those juicy berries, stone fruit
and water-heavy staples such as
zucchini and cucumbers, says Jef-
frey Brecht, professor of horticul-
tural sciences at the University of
Florida’s Institute of Food and
Agricultural Sciences. The high
concentration of water makes
summer produce more perish-
able, and the problem is exacer-
bated by the heat this time of year.
In general, you want to keep
your produce cool. That means
shopping at the farmers market
as early in the day as possible;
fresh and local is one way to
increase the odds that you’ll get a
few more days of life out of your
purchases. If you can, transport
your market and grocery store
purchases in a cooler or insulated
bag. At the very least, Brecht says,
avoid putting your food in the
trunk of your car. Do you appreci-
ate the AC? So will your peaches.
As for how to take care of
specific produce, here are tips
from Brecht.

SEE PRODUCE ON E6

Correction

VORACIOUSLY

Don’t let

summer’s

bounty sit

and swelter

TOM SIETSEMA

There’s already a lot of

history in the new Shilling

Canning Company, yet

more work to be done. E3

CURING FISH

With a little bit of herbs and

a lot of salt, you can turn

a piece of fish into

a personal statement. E4

BY JESSIE SHEEHAN

Special to The Washington Post

An icebox cake, for the unfamiliar, is an easy

summer dessert that comes together in the

chilly confines of your refrigerator. The oven

plays no role in the making of an icebox cake —

and that’s a good thing when temperatures are

high and something cool, creamy and sweet

seems like just about the perfect warm weath-

er antidote. I love an old-fashioned icebox

cake, as is evidenced by the fact that I wrote a

book about them, and I’m eager to spread the

word about just how marvelous these versatile

desserts can be. Semifreddos and no-churn ice

cream get a lot of the no-bake-dessert atten-

tion, but a retro icebox cake is equally deserv-

ing and delicious.

In its simplest form, an icebox cake is a

layered dessert of crispy cookies and fluffy

whipped cream. But it is one that transforms

into something truly magical and complex

when placed in the fridge to firm up, as the

cookies absorb the cream, softening into

something downright caky and luscious.

The recipe for the original icebox cake, still

printed on the back of the yellow Nabisco

Famous Chocolate Wafers package, does not

even require a pan for assembly: Instead, you

stack cookies, nestled with dollops of

whipped cream, vertically (domino-style as it

were), and form a free-standing log on your

serving platter.

Simplicity is the name of the game when it

comes to icebox cakes, both in terms of staple

ingredients and preparation, and I love them

for that. But I also appreciate an icebox cake’s

infinite riffability — swap graham crackers for

cookies, pudding for whipped cream, add cara-

mel or ganache, and assemble it in a variety of

vessels. Thus, the following how-to tips and

tricks will not only guide you in creating the

easiest of these desserts but also offer sugges-

tions for composing them playfully.

SEE ICEBOX ON E8

You don’t need an occasion

to make these stunning

desserts. Or just celebrate

not turning the oven on.

TOM MCCORKLE FOR THE WASHINGTON POST; FOOD STYLING BY LISA CHERKASKY FOR THE WASHINGTON POST

No-bake cakes?

So cool!

RECIPES ON E8

Rainbow Sprinkle Icebox Cake,

pictured above l Peach Melba

Icebox Cake l Dark and Stormy

Icebox Cake

RANDI ZAFMAN FOR THE WASHINGTON POST