Last week marked one month since my dad’s funeral services after his passing at age 96 on Dec. 10 at the farm.
Mom, myself, my siblings, and family are grateful and blessed for such an outpouring of cards, notes and shared memories from so many readers, in addition to our friends and neighbors.
In the 23 years I’ve penned this column and published the companion cookbooks, Mom and Dad, like myself, think of you, the reader, as our friends and neighbors.
As of last week, notes and other tokens continue to arrive to Mom and Dad, and we continue to be grateful for the beautiful sentiment.
Here are just a few passages from readers taken from the hundreds of cards, emails and notes, not even counting the social media attention which helped us navigate through the holidays. We miss Dad so much.
“I’m so sorry for your loss. I still have a birdhouse your dad made many years ago. Such a wonderful person and love to you all.” — Lisa Holliday of LaCrosse
“Sending my condolences to you and the family. No matter the age, it’s still hard to lose a parent. Your dad lived a good, long life. My mother (now passed) adored you and your columns!” — Julienne Gee of Valparaiso
“I was so sad to read Mr. Potempa’s obituary in the newspapers. What a beautiful tribute column written by you, Philip. We met him years ago at one of your family’s annual Valentine’s Day hosted charity dinners benefiting Honor Flight. It is very painful to lose a loved one, but even more so during the holiday time. In addition to all of the angels watching over you, you and your mom and family now have a very special guardian angel watching over you. My mom, Evelyn, and I extend our sympathy to you.” — Daughter Carolyn Lisek and Mom Evelyn Lisek of Hobart
“As a hunter who loved to hunt in the neighboring woods area around your farm fields, I recall getting to visit with Chester in the barn when we crossed paths. I loved those chats. God Bless Chet!” — Angelo Pampalone and Family of Valparaiso
“Condolences on the loss of your father. All these years you’ve written about your family members, we feel like we know them. Chester was clearly a good man, and we are keeping him and you and all your family in our prayers.” — Alison Skertic of Munster
Dad arrived home to the farm on Monday, Nov. 24, after three months at his rehabilitation facility following his Aug. 13 heart valve procedure at the University of Chicago. He was just in time to be around the family dinner table on Nov. 27 for Thanksgiving 2025. In the early morning hours, the day after Thanksgiving on Nov. 28, a storm with rain and wind toppled one of the remaining two of what was originally a trio of “dwarf Macintosh apple trees” in the backyard of my parents’ house. The downed tree was clearly visible from Dad’s bedroom window. Purchased by Mom and planted by Dad in the late 1960s, he had always lamented having planted the three apple trees so close together. However, they also provided generous harvest yields, as well as welcome shade to the same backyard where we played softball, badminton, and croquet for decades. (Dad had removed one of the trees a decade ago after it had died and dried up.)
It remains symbolic to me to lose one of our family apple trees planted by dad in the same window of time as Dad’s passing. Both once sturdy and strong with lifetimes that branched out to touch the world around them.
My previous columns have featured delicious apple crisp recipes, especially the one provided by Mom’s older sister, Aunt Ruby, now 96, and as featured in my original “From the Farm” cookbook, published in 2002. However, I’ve never shared my mom Peggy’s apple crisp recipe, a fall staple or winter favorite for using up stored fall apples in the cellar. Today, I’m sharing her recipe in Dad’s memory.
Columnist Philip Potempa has published four cookbooks and is a weekly radio show host on WJOB 1230 AM. He can be reached at PhilPotempa@gmail.com or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Peggy’s Warm Apple Crisp
Makes 6 servings
4 cups peeled, cored and sliced apples
2/3 to 3/4 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
3/4 teaspoon nutmeg
1/2 cup butter or margarine, chilled yet softened
Directions:
1. Place apples in greased, 8-inch square baking pan.
2. Use sugar, adjusted according to sweetness of apples when adding to oats mixture.
3. In a medium bowl, combine sugar and remaining ingredients.
4. Blend until mixed and crumbly and sprinkle over apples.
5. Bake in a 350 degree oven for 30-35 minutes.
