James A. Garfield, the 20th President of the United States, is often remembered for his tragic assassination, which cut his presidency short after just a few months. However, beyond his brief tenure in office, Garfield was a man deeply connected to the rural lifestyle of his Ohio upbringing.
One of the more unique dishes associated with Garfield is squirrel soup, a meal that reflects the self-sufficient and resourceful spirit of frontier life. In this blog post, we’ll explore Garfield’s life, his presidency, and his connection to squirrel soup. We’ll also share a recipe inspired by this historical dish.
Early Life and Rural Roots
James A. Garfield was born on November 19, 1831, in a log cabin in Orange Township, Ohio. Raised in poverty by his widowed mother, Garfield’s early life was shaped by hard work and a deep appreciation for the simple, self-sufficient lifestyle of rural America.
He worked on the family farm and later became a teacher to support his education, eventually attending Williams College in Massachusetts, where he excelled academically.
Civil War Hero and Political Ascent
Garfield’s career took a significant turn during the Civil War when he served as a brigadier general in the Union Army, earning a reputation for his leadership and bravery.
After the war, he was elected to Congress, where he served for nearly two decades before being nominated as the Republican candidate for president in 1880.
The Presidency and Tragic Assassination
Garfield’s presidency began with great promise. He focused on civil service reform, aiming to tackle the corruption and patronage that plagued American politics. However, his time in office was tragically cut short when he was shot by an assassin, Charles J. Guiteau, in July 1881.
Garfield survived for 11 weeks before succumbing to his injuries on September 19, 1881. His death was a devastating loss for the nation, which mourned the loss of a leader with great potential.
Legacy of James A. Garfield
Despite his short time in office, Garfield left a lasting impact on the country through his commitment to reform and his efforts to heal the divisions left by the Civil War. His life story, from humble beginnings to the highest office in the land, is a testament to the American dream and the values of hard work, education, and perseverance.
James A. Garfield’s Favorite Food: Squirrel Soup
Squirrel soup was a dish that James A. Garfield likely enjoyed during his youth in rural Ohio. In the 19th century, squirrel was a common source of meat for many families living on the frontier, where hunting and foraging were essential for survival.
Squirrel soup, made from the lean, flavorful meat of wild squirrels, was a hearty and nutritious meal that could be easily prepared with ingredients found on the farm.
For Garfield, who grew up in a time when nothing was wasted and every resource was valued, squirrel soup would have been a familiar and comforting dish. It represented the self-reliance and resourcefulness that defined his upbringing, as well as the deep connection to the land that he carried with him throughout his life.
Even as he rose to prominence, Garfield never forgot the humble roots that shaped his character.
Squirrel Soup Recipe
Squirrel Soup (Chicken Thigh Substitute)
Ingredients
- 2 chicken thighs substitute for squirrel meat
- 1 tablespoon vegetable oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 3 celery stalks sliced
- 2 large potatoes peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups chicken broth
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Preparation:
- Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
Sautéing the Vegetables:
- In the same pot, add the diced onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Simmering the Soup:
- Return the chicken thighs to the pot, along with the diced potatoes, bay leaf, thyme, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, until the chicken is cooked through and the vegetables are tender.
Finishing the Soup:
- Remove the chicken thighs from the pot, shred the meat, and discard the bones. Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste.
Serving:
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or biscuits on the side.
Video
Notes
- Using Chicken Instead of Squirrel: Since squirrel meat is not widely available today, chicken thighs are a great substitute. They provide a similar texture and flavor, making the soup hearty and satisfying while staying true to the spirit of the original dish.
- Adding Herbs: While the recipe includes thyme and bay leaf, you can also add other herbs like rosemary or sage to enhance the flavor. These herbs complement the savory broth and give the soup an even richer taste.
- For a Heartier Soup: If you prefer a thicker soup, you can mash some of the potatoes after they’ve cooked, or add a tablespoon of flour or cornstarch mixed with water to the broth. This will give the soup a thicker, more stew-like consistency.