Family Tends To Garden After Church Services

Posted: June 26, 2013

The Amish Cook

The temperature was 51 degrees this morning. We weeded and hoed the garden after the morning housework was finished. It was cool when we started, but the sun soon made it hot. We came in to eat some lunch and take a break.

With church services being held here twice recently, the gardens were neglected more than usual this past month.

Everything is growing well. We are getting enough rain that we don’t have to water the garden. The tomato plants are loaded and the corn is already past our knees.

We are already enjoying hot peppers: We planted Seranno and banana. The bananas will soon be big enough to stuff with cream and Colby cheese, then wrapped with bacon and grilled. We like the banana peppers better than the jalapenos as they aren’t as hot. We have also been enjoying lettuce, radishes and green onions from our garden for quite some time.

Yesterday, we took our 19-year-old horse, Diamond, to town to buy new shoes for the boys. He seems to make the trip to town and back more slowly each time, but he is safe around all the traffic. It means a lot to have a horse that doesn’t shy away from the big trucks and farm machinery along the road.

Church services were held here again this past Sunday. A lot of people attended, but not as many as last time.

Our lunch menu consisted of wheat and white bread, butter, strawberry jam, bologna, cheese spread, peanut butter spread, red beets, freezer and dill pickles and hot peppers. We also had several varieties of cookies (monster, sugar, chocolate chip and peanut butter) and coffee and iced tea.

Each time, we make an 8-quart kettle of chicken noodle soup for the younger children who don’t eat sandwiches yet. Then, in honor of Father’s Day, we also served strawberries and ice cream.
Getting ready to host church services is always a lot of work, but it is relaxing once it’s over and everything is cleaned.

I didn’t get around to having the garage sale before we hosted the church services. I plan to organize all that before canning season is in full swing.

I would also like to go to the local U-pick farm to get strawberries to make freezer jam, which is a favorite around here. Sister Emma has her own strawberry plants and furnished all the strawberries for church services on Sunday. She is getting a good yield. I would like to get new plants started; my last ones didn’t do so well.

I made these for supper one evening with Emma’s strawberries. I hope you’ll like them as much as we did.

Strawberry Shortcake Cupcakes
1 quart fresh strawberries
1 ½ cups flour
½ teaspoon salt
4 tablespoons sugar, divided
1 tablespoon baking powder
1 egg
¼ cup cold butter or margarine
½ cup milk
Whipped cream or Cool Whip

Mash or slice the strawberries. Place in a bowl and add 2 tablespoons sugar. Mix and set aside.

In another bowl, combine flour, baking powder, salt and the remaining 2 tablespoons of sugar. Cut in butter until crumbly.

In a small bowl, beat egg and milk. Stir into flour mixture just until moistened.

Fill eight greased muffin cups 2/3 full.

Bake at 425 degrees for 12 minutes or until golden. Remove from the pan to cool on a wire rack.

Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over top.

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