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Butchering Day At The Eichers

By
tammiehoeme
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0

Lovina’s Amish Kitchen
Lovina Eitcher,
Old Order Amish
Cook, Wife &
Mother of Eight

 

We are having beautiful spring weather lately. It sure gives a person spring fever, although it’s really not too long before the calendar says “spring begins”. Yesterday I took advantage of the lovely weather and washed a lot of the bedding along with the usual laundry. It dried so nice and the wind made the bath towels so fluffy for being line-dried. The temperature reached sixty-five degrees and the sun was out all day. The time change made all the clocks jump an hour ahead on Sunday so the nice weather at least helped make the change a little easier. 

This morning daughter Loretta and Dustin brought two-year-old Denzel, one-year-old Byron and nine and half week-old baby Kylie here around 6:30 A.M. Loretta had several appointments at doctors an hour away so daughter Verena and I took care of the children while Dustin went with Loretta. As always, they were sweet to have around. Those little boys are sure growing up fast. They are sure mature for their age. They had to grow up fast with another child in the family. They do not lack in getting love though. We all enjoy them. I think it’s so cute how Denzel takes charge of being Byron’s babysitter while they are here. When Byron does something bad, he tells him “to not do that”. He also goes up to Byron while he is taking a nap and smooths out his hair and kisses his forehead. So precious! I am so amazed at the ages those boys have that they do not try to pester Kylie. They are very protective of her. She’s such a doll! She’s cooing and smiling and just overall a good baby to care for. Denzel and Byron are a great past time but it is all easier with daughter Verena here to help. She is a great babysitter and does so well with the children. She handles the three children better than I could. Her handicap doesn’t stand in her way. She finds ways to do things she normally couldn’t. She gets a lot of encouragement from her special friend Daniel Ray. He is such a great friend to her and he also helps us in many ways. May God bless him for his kindness. 

Friday night three hogs were dressed and hung to chill for the following day. On Saturday our family all came to help with the pork butchering. Some came the night before to butcher the hogs and stay for the night.  Around 8 A.M. We started cutting up the meat. Ervin and daughter Susan, Dustin and daughter Loretta, Joe and I all each had a hog that Dustin raised. So began the day of the cutting up of the three pigs. 

First all the bacon, ribs, ham, pork steak, and tenderloins were cut out. Then the bones were trimmed and cooked in the big cast iron kettle over an open fire. The meat was cooked until tender enough to pull from the bones. It was then ground and put back into the kettle.  Flour, salt and pepper were added and it was stirred until it thickened. The mixture was placed in pans and will be sliced and fried.  We call it Pon Hoss but I know many areas call it something different.  The fat was cut into small pieces and rendered in a large kettle to make lard.  Once it was liquid it was strained and poured into jars to seal. We used to not put our lard into jars to seal and just kept it in the cool basement in buckets. I found out fast that lard lasts so much longer in the jars. It can get a bad taste stored in a bucket in your basement. 

The liver, heart, brains, intestines, stomach, or anything that’s good is usually saved. We do not save the intestines anymore but I do remember the stinky smell years ago when those were cleaned. All the hams, tenderloins, and pork steaks were cut, sliced, and bagged. The sausage was also ground and bagged. It was a long but worthwhile day. 

God’s blessings! 

 

 

FARMER’S BREAKFAST

6 large eggs

2 tablespoons milk

Dash of salt

¼ teaspoon ground pepper

1 cup diced cooked ham

⅓ cup butter

2 potatoes, peeled and finely chopped 

¼ cup sliced green onion, including green tops 

  Combine the eggs, milk, salt, and pepper in a large bowl and beat until smooth. Stir in the ham and set aside.

  Melt the butter in a large skillet over medium heat and saute the potatoes and onion, stirring frequently, until tender, 8 to 10 minutes. Pour the egg mixture in the skillet. Cook without stirring until the mixture begins to set around the bottom and edges, about 3 to 4 minutes. Push back the edges to let liquid run under and cook if you want to make an omelette, then fold it when cooked through, or just scramble the eggs.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her three cookbooks, The Cherished Table, The Essential Amish Cookbook, and Amish Family Recipes, are available wherever books are sold. Readers can write to Eicher at Lovina’s Amish Kitchen, PO Box 234, Sturgis, MI 49091 (please include a self-addressed stamped envelope for a reply); or email [email protected] and your message will be passed on to her to read. She does not personally respond to emails.

Just a Little Light: A Farmer from Our Little Town

By
tammiehoeme
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0

On March 2, Calvin Schultz, a farmer from our community, went to his heavenly home at the age of 74 years.  He farmed on the outskirts of our little town of Miltonvale, Kansas, for many years with his brother Richard.

Through his work on the farm, he helped put food on the tables for hundreds of people during his lifetime.  He was an EMT for 26 years and served as director for 5 years.  He was a volunteer fire fighter for many years, and he was a wonderful brother, uncle, and friend to many.

On March 8, the church was packed with family and friends for his funeral service.  The video about Calvin’s life began with Paul Harvey’s voice stating, “So God made a farmer.” Some of the photos in his video were set to the song “The Outskirts of Heaven,” written by Craig Campbell and Justin Dave Turnbull. 

Paul Harvey’s narrative about farmers was written in 1978, and it is still narrated today.  It was printed in The Atlantic and is now on Farms.com.  Harvey’s piece about farmers describes Calvin well.  Here it is in italics:

And on the 8th day, God looked down on his planned paradise and said, “I need a caretaker.”

So God made a farmer.

God said, “I need somebody willing to get up before dawn, milk cows, work all day in the fields, milk cows again, eat supper and then go to town and stay past midnight at a meeting of the school board.”

So God made a farmer.

“I need somebody with arms strong enough to rustle a calf and yet gentle enough to deliver his own grandchild. Somebody to call hogs, tame cantankerous machinery, come home hungry, have to wait for lunch until his wife’s done feeding visiting ladies and tell the ladies to be sure and come back real soon—and mean it.”

So God made a farmer.

God said, “I need somebody willing to sit up all night with a newborn colt. And watch it die. Then dry his eyes and say, ‘Maybe next year.’ I need somebody who can shape an ax handle from a persimmon sprout, shoe a horse with a hunk of car tire, who can make harness out of haywire, feed sacks and shoe scraps. And who, planting time and harvest season, will finish his forty-hour week by Tuesday noon, then, pain’n from ‘tractor back,’ put in another seventy-two hours.”

So God made a farmer.

God had to have somebody willing to ride the ruts at double speed to get the hay in ahead of the rain clouds and yet stop in mid-field and race to help when he sees the first smoke from a neighbor’s place.

So God made a farmer.

God said, “I need somebody strong enough to clear trees and heave bales, yet gentle enough to tame lambs and wean pigs and tend the pink-combed pullets, who will stop his mower for an hour to splint the broken leg of a meadow lark. It had to be somebody who’d plow deep and straight and not cut corners. Somebody to seed, weed, feed, breed and rake and disc and plow and plant and tie the fleece and strain the milk and replenish the self-feeder and finish a hard week’s work with a five-mile drive to church.

Somebody who’d bale a family together with the soft strong bonds of sharing, who would laugh and then sigh, and then reply, with smiling eyes, when his son says he wants to spend his life “doing what dad does” (written by Paul Harvey).

Calvin was a good farmer like his dad had been before him.  According to the USDA and American Farm Bureau Foundation for Agriculture, there are about 1.9 million farms in the U.S. that are operated by families such as Calvin’s and his brother Richard.  And even though the life of a farmer is probably not easy, it must be fulfilling, or farmers would not work such long, hard days, year after year.

Whoever wrote the song about living in the “outskirts of heaven,” may have grown up on a farm like Calvin.  I grew up in Tennessee on a farm, so I still love the country with “the dogwood trees, blue skies, honeybees, and the green grass” as mentioned in the song.

To the readers of this article, perhaps you too grew up in a farming family.  And maybe you, like Calvin, are physically strong, hard-working, and have a kind, generous heart.    

Perhaps you too would like to live in the “outskirts of heaven” someday—I’d like to imagine Calvin being there now.  Calvin, a farmer from our little town, will be greatly missed.

[email protected]

Reno County now offers fraud notify service

By
Guest Columnist
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0

Residents of Reno County now have a new way to combat property fraud, a rising financial crime. Reno County has added Fraud Notify as part of their recently installed new land records management system.Fraud Notify is offered free-of-charge to help address the ongoing dangers of property fraud.  Property owners can subscribe to the service through the self-service portal on the Register of Deeds webpage at https://www.renocountyks.gov/property-fraud-notify. The service alerts the property owner when a document is recorded at the Reno County Register of Deeds office using their name. This program won’t prevent title fraud from happening but it will notify property owners of any suspicious activity regarding their title to real estate so they can take immediate action.

“By subscribing to Property Fraud Notify, you empower yourself to monitor your property records and receive immediate notification if any suspicious activity is detected, allowing you to quickly investigate and address potential fraud,” said Michelle Updegrove, Register of Deeds, Reno County.

Also known as deed fraud or mortgage fraud, this crime occurs when someone illegally   transfers the ownership of property to their name by forging documents, allowing them to sell the house or take out loans against it without the actual owner’s knowledge or consent. These crimes can cause victims significant financial loss and stress due to the complex process of proving their rightful ownership.  With the rise of sophisticated identity theft methods and online access to personal information, concerns about title fraud have grown significantly in recent years.

The Mission of the Reno County Register of Deeds Office is to provide all services required by law concerning the documentation and record preservation of all land records filed in Reno County and to provide a convenient and professional office for the public to utilize our records. We constantly strive to be aware of statutory changes, technology advancements, and development of staff to provide the citizens of Reno County with quality and timely service.You can contact the Reno County Register of Deeds Office at 620-694-2942 or email at[email protected]

Dietitian dishes on 7 cheap egg substitutes for baking

By
Guest Columnist
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With the current high price of eggs, you might be looking for reliable egg substitutes for baking.

Not much can replace an egg “eggs-actly,” but some replacements can be suitable alternatives in a pinch. Jessica Clifford, a CSU Extension nutrition specialist and registered dietitian with the Food Science and Human Nutrition Department, has several egg substitutes that can work in a variety of recipes.

Why are eggs hard to replace?

Eggs provide structure and moisture in recipes. Eggs hold together other ingredients, and yolks contain compounds that can help evenly blend liquids that usually don’t mix, like oil and water. When whipped, egg whites raise batters by adding air into the mixture through a process called leavening.

Since few single ingredients can replicate all these properties at once, finding the right substitute often depends on the specific role eggs play in a recipe. For instance, flaxseed meal works well for binding, while baking powder and vinegar help with lift. Testing different substitutes will help you find the best option for your needs.

7 top egg substitutes for baking

How to use flaxseed meal to replace eggs

Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 15 minutes to form a gel-like consistency.

Best uses for baking with flaxseed meal

  • Baked goods that need binding and moisture (e.g., pancakes, muffins, quick breads, cookies).
  • Vegan recipes where eggs are used as a structural component.
  • Dishes with a slightly nutty flavor (e.g., whole-grain or hearty baked goods).

Health benefits of flaxseed meal as an egg substitute

Flaxseed meal is high in fiber, which can help improve heart health, as well as omega-3 fatty acids and antioxidants.

How much does it cost to replace an egg with flaxseed meal?

It costs roughly 5 cents for the amount of flaxseed meal required to replace an egg.

How to use mashed bananas to replace eggs

Use ¼ cup of mashed banana to replace one egg in baking.

Best uses for baking with mashed bananas

  • In moist baked goods like banana bread, muffins and brownies.
  • As a healthier alternative where natural sweetness is beneficial.
  • In vegan baking.

Avoid using mashed bananas in recipes where:

  • You don’t want banana flavor.
  • Excess moisture could be problematic (e.g., crispy cookies).

Health benefits of mashed bananas as an egg substitute

Mashed bananas are naturally sweet, rich in potassium and a good source of fiber.

How much does it cost to replace an egg with mashed banana?

It costs roughly 10 cents for the ¼ cup of mashed banana required to replace an egg.

How to use aquafaba to replace eggs

Aquafaba is the liquid from cooked or canned chickpeas. It can replace egg whites in recipes. Use 3 tablespoons of aquafaba per egg.

Best uses for baking with aquafaba

  • Meringues, macarons and marshmallows (ideal for whipping into stiff peaks).
  • Vegan or egg-free mousses and soufflés.
  • Vegan mayonnaise and dressings.

Avoid using aquafaba in recipes that require a strong binder.

Health benefits of aquafaba as an egg substitute

Aquafaba is low in calories and fat-free.

How much does it cost to replace an egg with aqaufaba?

It costs roughly 40 cents to replace an egg with aquafaba from a can of chickpeas. That doesn’t factor in the value of the chickpeas, which you can still use.

How to use baking powder and vinegar to replace eggs

Combine ½ teaspoon of baking powder, 1 tablespoon vinegar and 1 tablespoon water to replace one egg.

Best uses for baking with baking powder and vinegar

  • Cakes, muffins, cupcakes and quick breads where eggs mainly provide leavening.
  • Recipes that need a light, airy texture.
  • Vegan baking recipes.

Avoid using baking powder and vinegar in recipes that require a strong binder.

How much does it cost to replace an egg with baking powder and vinegar?

It costs roughly 8 cents to replace an egg with baking powder and vinegar.

How to use cornstarch to replace eggs

To maintain structure and moisture, replace only one egg in every three with 1 tablespoon of cornstarch. Because you’re just replacing 1/3 of the eggs, this works best for recipes that call for more than three eggs and still require eggs for structure and moisture.

Best uses for baking with cornstarch

  • Thickening custards, puddings and sauces.
  • Baked goods where structure is important (e.g., cookies, shortbread).
  • Eggless batters (e.g., tempura or coatings for fried foods).

How much does it cost to replace an egg with cornstarch?

It costs roughly 4 cents to replace a single egg with cornstarch.

How to use gelatin to replace eggs

Soften 1 tablespoon of unflavored gelatin in 3 tablespoons of cold water, add 3 teaspoons boiling water, cool and beat until frothy before using. Reduce other liquid in the recipe by 2 tablespoons.

Best uses for baking with gelatin

  • Dense or structured desserts (e.g., cheesecakes, mousse, panna cotta).
  • Gluten-free baking to improve texture.
  • Savory dishes like meatballs where eggs act as a binder.

Avoid using gelatin in recipes that:

  • Are vegan or vegetarian.
  • Require whipping.

How much does it cost to replace an egg with gelatin?

It costs roughly 50 cents to $1 to replace a single egg with gelatin.

How to use commercial egg substitutes to replace eggs

Substitute 1/4 cup commercial egg replacer for each egg.

What are commercial egg replacers made from?

Many commercial egg substitutes contain some sort of starch as a binding or stabilizing agent, a leavening agent like baking soda, an emulsifier and possibly other things like oils, colors or flavors. Some may include a plant-based protein isolate to increase the protein.

How much does it cost to replace an egg with a commercial egg replacer?

It costs roughly 15 cents to $1 to replace a single egg with a commercial egg substitute.

Other egg substitutes

Chia seeds as an egg substitute

Chia seeds are a fiber powerhouse and work similarly to flaxseed meal, but usually cost more.

Applesauce, Greek yogurt and silken tofu as egg substitutes

Applesauce, Greek yogurt and silken tofu can be used the same way banana is used; they help with moisture. They are best used in moist, dense baked goods, like quick breads.

You may want to avoid using them in baked goods that are meant to be light and fluffy.

Tofu and Greek yogurt supply protein, but the amount in each cookie from a batch or piece of bread from a loaf would be minimal.

Are there nutritional downsides to egg substitutes?

Some commercial replacements provide plant protein but still may not be equivalent to the protein in real eggs. Commercial egg replacers also may contain additives and preservatives. DIY substitutes like flaxseed or aquafaba are more natural but don’t offer the same protein content.

Resources for egg-free recipes

Pro tip: Search for a vegan version of the recipe you want to make, such as “vegan brownie recipe” or “vegan salad dressing.” Adding “vegan” to recipe searches will yield results that don’t use eggs or other animal products.

Soil temperature is important for germination in the garden

By
Guest Columnist
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0

Just in case home gardeners have not really considered the importance of soil temperature, Kansas State University horticulture expert Cynthia Domenghini says you should. Soil temperature, she says, affects germination of many garden foods.

Domenghini said peas can sprout in soil that is 40 degrees Fahrenheit, while lettuce can germinate in 35 F.

“Crops — such as tomatoes, corn and other warm-season veggies — need the soil to be at least 55 F for success,” Domenghini said. “Peppers, cucumbers and melons need even warmer soil.”

The Kansas Mesonet is a resource for guidance on what’s happening below the ground. Domenghini said gardeners can also take their own soil temperature measurements using a soil thermometer, and measuring the soil at least 2.5 inches deep during late morning.

“Find the average soil temperature over five days to determine when the time is right for planting,” Domenghini said. “It is still important to watch the forecast for late season frosts and freezes.”

Domenghini and her colleagues in K-State’s Department of Horticulture and Natural Resources produce a weekly Horticulture Newsletter with tips for maintaining home landscapes and gardens.

Interested persons can subscribe to the newsletter, as well as send their garden and yard-related questions to [email protected], or contact your local K-State Research and Extension office.

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