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As our North Dakota fields of wheat turn golden with promise, I am reminded of the quote by Hannah Flagg Gould: "Wisdom, power and goodness meet in the bounteous field of wheat."

Is this not true? My parents were not farmers. However, my mother was raised on a farm and each harvest season she was beckoned by the astonishing golden fields of grain. We would hop into the car and drive north of Mercer to see her father surrounded by an ocean of bold ochre. Just as birds fly north in the spring, during harvest my mom headed home to Mercer. There was a total settlement in my mother's soul as she saw her Dad gathering in sun-ripened, gleaming russet shimmers of grain. Her father's toil, commitment and faith were evident all hallmarks of a seasoned farmer.

This pattern has continued in our home since our marriage. Jan's parents, Norman and Delores Thompson of Ray, have farmed together for nearly 50 years. Each fall Jan is not settled until she has witnessed harvest on the family farm. She waits to see the grain dust rolling in a palette of hazy hues from combines operated by her dad and brother, Wes. They harvest the wave of amber embroidery appealingly sown into the dark loam. The breeze brings whimsy to the glorious grain before it gives way to the combine's grasp. Once again, harvest is in progress.

Harvest at the Thompson farm, like many farms, can be a time of anxiety and pressure. Yet within the endeavors of harvest, there are celebrations. In the center of the celebration has been my mother-in-law, Delores. When I first stepped foot on the Thompson farm, I knew Delores was a real key player in this operation. The clock is saying 11:15 a.m. and the dining room table is set for dinner in Delores fashion salt and pepper shakers and a butter dish on each end of the table on a terry tablecloth, and a garden flower for the centerpiece. A handsome platter of roast beef arrives at the table and mounds of steaming potatoes appear in a crockery bowl. Next comes some substantial brown gravy, a fresh green salad the parade of food ends with a mountain of homemade scrumptious golden buns.

Last week we visited Ray and, true to form, we were treated to Delores' homemade buns and for dessert, "Myrtle Binde" cookies light in texture like a sugar cookie and frosted with butter frosting.

The sheaf of wheat is an ancient symbol of abundance. As harvest begins, let us be inspired by this rich North Dakota tradition. Let us give thanks for fields of bounty, our energy and good health. Let us not forget the hands that prepare the staff of life in our kitchens. I share with you two recipes that know my mother-in-law's hands very well.

Buns

Scald 1 quart whole milk. Cool to lukewarm. Dissolve 2 packages yeast in 1/4 cup warm water with 1 teaspoon sugar. Let rise to fill cup.

Place milk in large bowl and add 3 beaten eggs. Then add 1 cup sugar, 4 teaspoons salt, and 1 cup oil. Add the yeast mixture. Gradually add 10 cups of flour to make a sticky dough yes, it will be very sticky but will produce light and fluffy buns.

Knead 10 minutes and let rise 1 hour. Knead down and let rise 45 minutes. Form into buns and let rise 2 hours. Bake in 350 F oven until golden brown.

Sugar Cookies

In the Thompson household, these are called "Myrtle Binde Cookies" as they were the specialty of Myrtle's in the Rainbow Valley Church in rural Ray.

1/2 cup butter

1/2 cup Crisco

1/2 cup brown sugar

1/2 cup white sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

1 egg

2 cups flour

1 teaspoon flavoring: vanilla, lemon or almond. (Delores uses vanilla).

Mix all ingredients, roll into balls and flatten with a glass. Bake at 325 F until golden brown, about 10 minutes. Cool and frost with burnt butter icing.

Burnt Butter Icing

Heat 1/4 cup butter over low heat until golden brown. Stir in 1 cup powdered sugar, 1/2 teaspoon vanilla and 2 tablespoons hot water.

Charles Repnow is a freelance writer who lives in Rugby. His column appears Wednesdays in The Minot Daily News.