THE AMISH COOK
BY GLORIA YODER
It’s early Wednesday morning and the house is peaceful, so I’m taking a moment to write and share with you.
Last night we enjoyed a cozy birthday celebration around a campfire for my mother.
My younger brother Micah, his wife Rose, and their three little children hosted my parents and siblings beside the pond they dug several years ago. The setting was quiet and private, far enough back that we couldn’t see anyone else—just our little group around the fire.
We arrived with the tractor and trailer, which we used to bring camp chairs, a mower, and our crew. Micah had the fire going, and soon he and Daniel were grilling hot dogs and burgers, including some beef burgers made especially for Mom. She loves beef but rarely gets it since we usually eat venison and pork.
Amish Autumn Salad – looks amazing! This is the actual salad served at Gloria’s gathering…
Rose prepared a remarkable layered salad full of vegetables and fruit. One especially creative centerpiece was a half watermelon carved to resemble waves. In the hollowed center she arranged bite-sized fruit chunks and banana “dolphins” leaping from the “water,” each holding a grape as a ball. It looked almost too cute to eat, and Julia and Austin were delighted when it was time to sample the fruit and the playful “dolphins.” Sister-in-law Regina made one of our summer favorites, pepper poppers—mild peppers halved and filled with cream cheese and bacon bits, warmed in a pan over the fire.
After supper we drew closer to the crackling fire as the cool evening settled in. We began sharing memories from our childhood. My brothers filled in details I had forgotten.
Julia and Austin were entertained by the story of the day Mom and Dad were gone and the boys were left to pick strawberries. After a while they started throwing partly rotten berries at each other. They didn’t think much of it until Uncle Paul later told Dad the whole story.
Another memory I had missed was Micah’s knack for baking; he loved making our favorite chocolate cake. Once, after mixing a cake, he ran outside to play and forgot to check on it. When it dawned on him, he dashed back calling, “Kuha, kuha!”—the Pennsylvania Dutch word for cake. I initially thought he was yelling “Cougar!” since there had been reports of cougars nearby. I nearly panicked until someone explained he meant his cake. By the time I relaxed, my legs were shaky. He had no idea how much of a fright he’d given us, and the cake was fine.
I also enjoyed remembering the workhorses we had “back in the day.” I stood beside Red and Blonde and, as a six-year-old, thought they were the grandest horses I had ever seen. I was proud of them—they were Daddy’s big field horses.
As we exchanged stories, Owen began roasting marshmallows for s’mores. Rose spread peanut butter on graham crackers, added chocolate candy and toasted marshmallows. I soothed Elijah to sleep, bit into a gooey s’more, and shared some of my own early memories. As I recently told one of my sisters, my most treasured childhood memories are the simple times my dad and I worked together on projects, like the octagon picture frame he made for me. Those moments make me wonder what we are doing now to make our children feel safe, loved, and secure. Am I too busy with tasks that seem important but miss what truly matters? What do our children really need most?
Now, here is a good recipe to try at your next picnic or at home.
ROSE’S AUTUMN SALAD
4 large handfuls mixed greens or leaf lettuce
1/3 head cauliflower, chopped
1 small crown broccoli, chopped
1/4 package baby carrots, sliced
1 large tomato, sliced or diced
1 cucumber, sliced
3/4 cup cheddar cheese, shredded or cubed
1 kiwi, peeled and sliced
4–6 strawberries, sliced
1/2 avocado, sliced
Layer the chopped and sliced vegetables and fruits in a 9×13 container in the order listed. Serve with your favorite dressing. It is both delicious and visually appealing.