First United Methodist Church, Route 11A, will hold its 36th annual harvest supper on Saturday, Oct. 7.
Along with corned beef, cabbage, carrots and potatoes, two kinds of beans will be prepared the old-fashioned way — in the ground.
Dinner is served from 5 to 6:30 p.m. Reserve tickets by calling 524-1312.
Preparation begins two days before, when 60 pounds of dry beans are sorted, washed and soaked. Next day they are parboiled, coated with special sauce, smothered in salt pork and poured into two 20-gallon cast iron kettles, which are lowered into a pit of hot coals. The pits are covered and buried with sand with the beans left to cook for 24 hours.
Bean cooks Dave Kirk, Mac Keysar and his daughter Jessica Alwards welcome anyone interested to stop by today at 4:30 to see how the beans go into the holes and find out more about the cooking. You can also arrive early Saturday to watch as the beans are removed, which requires at least six men.
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