Country Lifestyles
Greenwood Grocery & Grill — Where old fashioned hospitality still lives and wild honeysuckle grows
By Jessica Crabtree
The small community of Greenwood, Texas, sits just 17 miles outside of Decatur off Highway 51. As you drive the rural back roads of large tree canopies, you’re greeted by grazing cattle, horses, hay meadows and a welcome sign to Greenwood. The rural town was settled well back in the 1850s, serving as a supply hub for the surrounding farming communities. Once settled, as the story goes, two families were present, the Greenwoods and the Harts. When naming the town, they used Greenwood, and when naming the creek, it was called Hart Creek.
During its “hay-day,” Greenwood grew to a sizeable settlement that possessed two saloons, four grocery stores, a bank, newspaper, hotel, two drug stores, barber shop, blacksmith shop, cotton gin, and even a co-ed college.
Misfortune hushed the eventful rural town, decreasing the businesses and population. Three fires ravaged through Greenwood, plus the loss of their cotton gin resulted in the rural town’s demise. Today, however, a pulse can still be found right in the heart of what is left of Greenwood at the Greenwood Grocery and Grill. For the owner, Connie Pruett, the Greenwood Grocery and Grill isn’t just a successful business, it’s a part of history, her history.
“My daddy was a small time farmer. He retired from his dairy and went to raising stockers,” Pruett described. “I love it [Greenwood]. My roots are here, and I wouldn’t take anything for it.” Pruett was raised four miles outside of Greenwood, and she and her three siblings attended Decatur school. Her father Claude Robinson, came to the area by way of Oklahoma, met her mother, Nina England Robinson, and the two married in 1934.
To read more pick up a copy of the June 2018 NTFR issue. To subscribe call 940-872-5922.
Owner of Greenwood Grocery & Grill in Greenwood, Texas Connie Pruett. (Photos by Jessica Crabtree)
By Dal Houston
I am terribly saddened by all the argumentative discourse that seems to be going on in today’s world. It seems as though it is no longer enough just to disagree on certain issues. We are expected to classify someone as an enemy if they do not always agree with us on all issues, lest we be considered weak.
To make things even worse, because those who disagree with you are now considered enemies, the sentiment seems to be that it is only fair and proper to destroy them, because they are the enemy, again with the fear of ridicule for being weak if we do not fight.
With all that said, and seemingly unrelated, I am a big John Wayne fan. From watching him dive into his role as a cowboy, to marveling at his time portraying a soldier or appreciating his acting gig as a sailor, there is seldom a week that goes by without me watching at least one
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Martha Crump
That old adage, “What you don’t know won’t hurt you.,” may have some basis in truth when applied to minor situations. However, when what you don’t know is presented in the form of a “Trojan Horse” and is what amounts to an incredible attempt to fleece American property rights, it becomes a different story altogether.
To put this unbelievable tale together, we need to step back to Joe Biden’s 2021 Executive Order which pledged commitment to help restore balance on public lands and waters, to create jobs, and to provide a path to align the management of America’s public lands and waters with our nation’s climate, conservation, and clean energy goals.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Lacey Vilhauer
Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water
Directions:
Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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