06/04/2007

The Amish Cook

Enjoying early season produce

By Lovina Eicher
The Amish Cook
Read past Amish Cook columns here

We are enjoying green onions, lettuce and radishes out of the garden. Rhubarb and asparagus fixed in different ways remain on the menu also.

Those early vegetables are always a treat. Even 4-year-old Joseph and 3-year-old Lovina are eating radishes and onions. They ask for water, though, to wash down the garden goodies. They take a bite and then a drink of water. We have a few children that don't care for either onions or radishes, so I am happy to see Joseph and Lovina giving them a try.

We now have most of our garden planted. I still would like to put out some more corn, onions, radishes and cabbage. We are still watering the grass and gardens every chance we get. It is still very dry here and we are in need of rain.

Last night, Joe and brother-in-law Jacob put in 165 bales of first-cutting hay out of our field. It was a hot 90-degree day, so it was hard work.

Last night was also the fifth-grade orientation at the school for my daughter Susan and for Jacob and Emma's oldest child, Elizabeth. Since Joe and Jacob were baling hay, Emma and I took our daughters to the school with us. The boys stayed with Joe and Jacob. We dropped Lovina and Kevin off at Verena and Susan's.

Our second daughter is now ready for middle school. And our oldest daughter, Elizabeth, has two more years of school left. She wants me to home-school her for her last two years.

I'm not sure yet what we're going to do, but if I end up teaching her at home, I could teach her German along with the other subjects. She has good grades, so I don't think it would be too hard to teach her. (Editor's note: Amish children traditionally attend school until just the eighth grade. The United States Supreme Court upheld the practice in a landmark 1972 case, Yoder vs. Wisconsin. Where Amish kids attend school varies; some go to public, others parochial and home-schooling is also becoming more popular.)

I had a nice 36th birthday on Tuesday. Joe grilled hamburgers and the girls baked me a cake. They even put candles on it.

On Friday evening, we gathered with Jacob's family and sisters Susan and Verena for my birthday with the extended family. Joe went and got one of those big ice cream cakes. And we had mashed potatoes, gravy, fried chicken, corn, salad, cheese, pickles, hot peppers, watermelon, rhubarb pie, oatmeal pie and chocolate brownies. After supper, we played games. The children also played a lot of jump rope.

We had Sunday dinner at Jacob and Emma's house, as Jacob's family is still in the area visiting from Indiana. Joe's 93-year-old grandmother came along also. She is gaining in health since she broke her upper hip bone. She can use the walker sometimes, but mostly still uses a wheelchair. This is difficult for her as she was always active.

I have bread rising that needs to be put in pans. Then I need to go to town and get groceries. Meanwhile, try this great way to use asparagus!

Asparagus Casserole

• 1 T. grated onion
• 1/4 c. chopped red bell pepper
• 3 T. butter
• 3 T. flour
• 1 c. milk
• 1&1/2 t. salt
• 1/4 t. pepper
• 3 c. cooked asparagus
• 3 sliced hard-boiled eggs
• 1 c. shredded mild Cheddar cheese
• 1/2 c. buttered bread crumbs

Saute onion and bell pepper in butter until soft. Blend in flour, then gradually stir in milk. Add salt and pepper; continue to cook, stirring, until thickened. In a greased baking dish, alternate layers of asparagus with the hard-cooked eggs. Pour sauce over all, then top with the shredded cheese and buttered bread crumbs. Bake at 350° for 25 minutes. Serves four to six.

Lovina Eicher is Old Order Amish. She hand-writes this column from her home in southern Michigan. Anyone with cultural or cooking questions can send them to: Lovina Eicher, The Amish Cook, P.O. Box 2144, Middletown, OH 45042. Read all of her columns online at www.record-eagle.com/columns/amish.