By Kevin Williams
AMISH DUCK EGGS: This article is not very in-depth, but it is intriguing. Hen eggs are one most of us eat, but duck eggs? I've heard that the yolks is very rich, creamy, and flavorful. So perhaps this attempt at selling duck eggs will catch on....click here to read more.
AMISH AND MENNONITE MIDWIFERY: This sounds like a super solution to balancing the potential pitfalls of home-birth with not wanting to deliver a child in the maw of a hospital.
Missouri Midwifery Service is a women’s health clinic that provides culturally sensitive maternity care to Amish and Mennonite families, McHugh says.
“It started with 500 horse-and-buggy families in the Versailles community that were remote from hospitals,” she says.
Check out the rest of the article here.
AMISH AND MENNONITE HOT BACON DRESSING: This is a staple of Pennsylvania Dutch culture and while it is often enjoyed on dandelion greens you can enjoy it any time of year by using it on a bagged spinach. It's a great dressing. This article appeared in the University of Washington student newspaper, SIGH, and that gets me thinking of student newspapers...they used to serve as this amazing "farm system" for talent that would eventually make its way to the mainline dailies, but, geez, I'm not sure where journalism school students go now...there just aren't the opportunities there once were, but I'm digressing...click here for the recipe.
FOUR INCREDIBLE WHOOPIE PIE RECIPES FROM GRIT MAGAZINE: Grit Magazine has been around forever. I didn't realize they were still around, but they have an article in their current issue about whoopie pies with FOUR amazing recipes: traditional chocolate and PB whoopies, inside-out whoopies, pumpkin whoopies, and tiramasu whoopies...wow! Here is how Grit describes the Amish connection to whoopies:
In western Pennsylvania’s coal country, these treats go by the name “gobs,” maybe because they reminded miners of black lumps of coal, also called “gobs.” One could even argue that a moon pie, a treat that originated in Tennessee, is a type of whoopie pie. In Maine, one of the first records of a whoopie pie — its official state treat — can be found in a 1930s recipe book titled The Yummy Book. In 1926, New York bakers began marketing an oblong cookie sandwich of devil’s food cake and white cream, called the “devil dog.” Meanwhile, the Amish and Mennonite bakers of south-central Pennsylvania kept quietly baking their own whoopie pies, slipping them into their families’ lunch kettles and selling them at farmers markets.
Who had it first? It’s hard to say with any certainty. However, the Amish have their roots in the early Mennonite church in Pennsylvania, and the Mennonites, in turn, immigrated to colonial Pennsylvania from 1700s Germany, where cream-filled cake recipes can be found.
CLICK HERE FOR THESE FOUR WHOOPIES
MENNONITE MEMOIRS: Rosann Zimmerman does a superb job again with her weekly column giving us a glimpse into Old Order Mennonite life...here is a taste of this week's column:
The vibrant sky colors of October's first Sunday morning splashed all across the horizon from north to south but the sunshine only reached across the valley to mountain peaks. It was cloudy and chilly when Bella rode with us in the buggy to worship at Piney Creek church. She was quiet during services as she was taught but squirmed restlessly from my lap to sitting at my side. She was impressed with her great aunt on her left side, who could make a handkerchief turn into a little mouse with a tail and ears.
When the duration of quietness for my little two-year-old came to an end, she was happy to go outside to play in the church yard. Upon finding blooming dandelions lying low in the green lawn, she gave them to her little girl cousin.
Click here to read all of Mennonite Memoirs this week.
MILLIE OTTO'S CHEESEBURGER PASTA: Millie Otto is an Amish columnist in Illinois with a weekly column, a distinctly different style of writing than Gloria Yoder who lives in a different settlement. Check out the latest with Millie this week. Her recipe for cheeseburger pasta is below:
MILLIE'S CHEESBURGER PASTA
- 1½ cups uncooked whole wheat penne pasta (or pasta of choice)
- ¾ lb. lean ground beef
- 2 Tbsp. finely chopped onion
- 1 can (14½ oz.) no-salt added diced tomatoes (or use fresh)
- 1 Tbsp. dill pickle relish
- 2 Tbsp. mustard
- 2 Tbsp. ketchup
- 1 tsp. steak seasoning
- ¼ tsp. seasoned salt
- ¾ cup shredded cheddar cheese
- chopped green onions, optional
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Drain pasta; add to meat mixture.