There was a time when most of us really knew our neighbors — could call them by name, ask about their children, share a little something from the garden or kitchen, or count on them in an emergency. Maybe its the Internet, over-scheduling, or just busier lifestyles in general, but something has caused a dramatic shift in many areas of the country. A survey by the real estate company Trulia shows that today half of Americans don’t even know their neighbors’ names.
In that part of the Golden Triangle known as the Prairie, a group of women is bucking the trend. Their “neighborhood” isn’t a street or a block. Not even a subdivision. It’s measured in square miles and covers a sizeable portion of western Lowndes County. Its residents might live quite a distance from each other, but that doesn’t mean they don’t share a bond. The Prairie Women get together for lunch the first Monday of each month to strengthen and extend it.
It all grew from an annual “Prairie Women tea” hosted at Shannon Bardwell’s home by Bardwell and Shirley Swoope. The invitation list began with immediate neighbors they knew. There was plenty of casual conversation on the back porch overlooking the lake, lots of catching up. Guests seemed less interested in food than in talking, Bardwell laughed.
“People want to know their neighbors,” she said.
From tea to tea, the pool of women attending grew as names were suggested and contact information found. Then, about a year ago, the idea expanded to meeting for lunch monthly at first one nearby restaurant, then another. When those both stopped opening for lunch, the group was enjoying the time together too much to stop. In January they began hosting luncheons in their homes. Usually anywhere from 15 to 20 or so women are able to gather the first Monday of each month. Volunteers take turns signing up to bring main dishes, salads, desserts or beverages.
Monday’s luncheon was hosted at Carolyn and Frank Swoope’s camp house on a high bluff overlooking the waters of Tibbee Creek. Refreshing salads — strawberry poppyseed, corn, and a savory chicken salad — were on the menu, prepared by Bardwell, Barbara Van Every and Adrine Younger, respectively. Breads, caramel cake and pecan pie rounded out the fare.
As guests relaxed at tables on the deck and indoors, laughter mingled with “How have you been?” “Tell me about your trip” and “When is the grandbaby coming to visit?”
“I just love being with all these women, to catch up and hear about their families,” said Prairie resident Mary Ardillo. “I’ve gotten to know so many people.”
The group is multi-generational. Rachel and Rebekah Stowe, 22 and 26, enjoy accompanying their mother, Dawn. It’s an opportunity to invest in each others’ lives, said Dawn.
Not everyone in the group can attend each month, observed Karen Overstreet, but even joining in for a few luncheons throughout the year goes a long way toward weaving a community fabric they hope will grow. Prairie women believe that connection is as important today as it ever was.
STRAWBERRY POPPYSEED SALAD
1 16-ounce carton salad greens
1 10-ounce carton strawberries, hulled and sliced
2 avocados, cubed
1 cucumber, cubed
2 4-ounce containers feta cheese, crumbled
Almonds, slivers or slices, toasted (if desired)
For the poppyseed vinaigrette:
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon poppy seeds
1/2 cup olive oil
Pinch dry mustard
Salt and pepper, to taste
■ Gradually whisk ingredients in 1/2 cup olive oil until thoroughly combined. (To avoid browning, cut avocados just before serving.) Refrigerate any leftovers.
(Source: Shannon Bardwell; adapted from mymagazine)
TOMATO SALAD
2 pints cherry tomatoes
3/4 cup red onion, diced
2 tablespoons fresh basil, chopped
2 tablespoons Italian parsley
3/4 pound feta cheese. (I use the block feta crumbled, falls apart)
Whisk together:
2 tablespoons white wine vinegar
3 tablespoons olive oil
1 1/2 teaspoon salt
1/2 teaspoon pepper
■ Add first five ingredients together and gently mix. Whisk together white wine vinegar dressing and pour over tomato mixture and toss. Refrigerate for at least 30 minutes.
(Source: Mary Ardillo)
CORN SALAD
2 cans whole kernel corn (I prefer white corn)
1 small tomato, chopped
1 small bundle of green onions, chopped (or as much as desired)
1 to 2 tablespoons mayonnaise
Salt and pepper, to taste
(Source: Barbara Van Every)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 32 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.