The Amish Kitchen

It is 4:30 a.m., and son Joseph just left for work. They have a one-and-a-half-hour drive to the job site today, so they had to leave earlier than usual. Joseph enjoys construction work.

Son Benjamin started back to work this week at the horse trailer factory after being off since March 23. Unfortunately, the factory shut down a few lines, leading to layoffs for quite a few employees. My husband, Joe, was one of them. We are hoping and praying the economy will pick up again so he also can go back to work before too long.

Son-in-law Mose was called back to work, too, which was a great relief for them. The layoffs have been hard on families who struggle to make ends meet without an income. We are thankful we have canned food and a freezer of meat to rely on. Our trips to town have been few the past few months, and we realize we can make do with less. God is good, and we put our full trust in him.

Son Kevin has finished a few of his school subjects, with daughter Verena now in charge as his teacher. It is a big help to me to have her explain the work to him. She keeps him motivated, as he seems to have other interests that are more fun to him.

My husband, Joe, has been planting more garden and now has our potatoes out. The peas, radishes and onions still are doing well. I really do hope it warms up to stay soon. I like to work in the garden when I can go barefoot and don’t need a jacket. Because Joe is not back to work, I haven’t had to help with the garden yet. My turn is coming, though, once the weeds start taking over, and that will be here before we know it.

On Sunday, we hosted church services in our pole barn, which was the first time we met since the lockdown. Our church members decided to gather for the service, and then all leave and have their lunches at home. Usually, the family hosting the church service furnishes a lunch, such as sandwiches made with homemade wheat and white bread, ham, cheese or cheese spread, pickles, red beets, butter and jam and coffee and tea. It was decided to skip the lunch and ask everyone to eat at home to honor the COVID-19 lockdown rules. It didn’t feel right not to sit and visit and have lunch with our church fellowship, but we are thankful we at least could gather together to hear God’s word.

After preparing for church services for weeks, it is a relief to have our turn over for another year. Now, we can concentrate on other work. My goal is to get some sewing done.

Our five grandchildren are really growing up fast. They each have a unique thing about them. They are so precious to us. Abigail is 3 1/2, Timothy (T.J.) is 17 months and baby Allison is 4 months now. Allison, when put on a blanket on the floor, rolls over and over and scoots forward on her tummy, so she’s not too safe just anywhere. She’s little but mighty. Jennifer is 2, and Ryan is 9 months. Ryan scoots on his bottom or pushes backwards on his tummy. He doesn’t like to crawl on his knees but has figured out ways to get around.

My rhubarb is looking nice and plentiful, so I want to can rhubarb juice, and, of course, it’s not officially spring until those first rhubarb custard pies are taken from the oven. According to my husband, Joe, that is the first thing rhubarb should be used for in the spring.

Asparagus is also on the menu now at our house. The first of it froze from that cold snap we had. There are so many ways to fix it. Stay healthy and safe.

I will share my recipe for rhubarb juice this week. We love it.

God’s blessings to all.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and mother of eight. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply), or email, and your message will be passed on to her to read. She does not personally respond to emails.

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