Monday, February 9, 2026
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Counting Down to Lovina and Daniel’s Wedding Day

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

 

Countdown! Only ten days until daughter Lovina and Daniel’s wedding day! This is shopping week—my least favorite job for a wedding. It takes lots of brain work to figure out exactly how many eggs, flour, milk, butter, sugar, and other ingredients you need for meals to feed one thousand. This isn’t for one thousand people, but I count how many will be here at the noon meal, how many in the evening, then add those numbers together. 

My friend Ruth is coming to my rescue once again. She’s a great help with this job. She not only takes me to where I want to shop but also checks prices for me. If you are buying more than 40 pounds of butter, you see a big difference in the price. Or 40 loaves of bread, 500 pounds of chicken, 400 pounds of potatoes, and so on. 

No, I still haven’t sewn Lovina’s wedding dress, cape and apron. My goal is to do that on Wednesday, then go shopping on Thursday. It will only take me a day once I get down to it. Today, some of Daniel’s family is coming to help, so that will take more jobs off my list.

Last week, when sister Emma and her family, sister Verena, and all my daughters came, we accomplished quite a lot, and many items were crossed off my list. 

We put over twelve dozen egg yolks into noodles, canned 28 quarts of rhubarb juice, and made four batches of strawberry jam that we put in the freezer. The basement and back porch windows and doors were cleaned along with my back porch (entrance area). 

They all worked a little later than usual to help get the rest of the noodles done. 

Late afternoon on Wednesday, sister Verena; sister Emma and sons Jacob and Steven; Joe and I; daughter Verena and Daniel Ray; son Joseph and Grace; and sons Benjamin and Kevin headed out for Kentucky. We arrived at the motel around 11:30 p.m. 

Jacob, Steven, Kevin, and Verena all use mobility scooters, so it was a little challenge how to pack everything. We have a cargo hitch that hooks to the van, which held two-and-a-half of the scooters. The scooters come apart into four pieces, so we put some parts in the van as it was a 14-passenger van, and we were only 12 passengers. 

We stopped once to eat supper, so we only unloaded the scooters one time before we arrived at the motel. On the way home, we did the same thing. By the time we arrived home Friday evening, Benjamin, Joseph, and Daniel Ray were pretty fast at loading and unloading everyone. I am glad they could all go along. 

We had delicious meals at the wedding and saw quite a few friends and family there. 

I will see if I can remember the full menu that was served… potatoes, gravy, buttered noodles, dressing, mixed vegetables, layered lettuce salad, chicken, cheese, bread and some kind of a peanut butter spread. For dessert, we had pecan and custard pies, angel food cake with a glaze, and yogurt parfaits. 

It took me a few seconds to catch on when cousin David told me they were having Kentucky fried chicken for lunch. It was fried, or rather deep fried, in Kentucky by the men in the family. In the evening, we had brats and wings. 

Friday, June 14, will be our firstborn Elizabeth’s 30th birthday. Happy birthday, dear daughter. You have now entered your thirties. It is so hard to believe! May you have many more happy, healthy years ahead. You are a great wife, daughter, and mother! May God bless you in the years ahead. I will never forget the moment you made us parents for the first time. How can 30 years have passed by so quickly?

When we dropped sister Verena off at her house Friday evening, the boys were so happy to see someone had come and mowed her grass and done all the trimming. It was nephew Ben and Crystal. This sure helped us out with all the extra work going on, so thank you!

Last night, neighbors Joe and Susie sent supper over for us. This was greatly appreciated. Also a few of the neighbor ladies have done what I usually do for church the last few times to help out. May God bless them and each of you as well!

Take care!

Easy Homemade Noodles

Flour, about 4 pounds

2 cups egg yolks (from approximately 2 dozen eggs)

1 tablespoon salt

1 1/2 cups boiling water

Put enough flour in a storage container bowl (I prefer the Tupperware Fix-N-Mix) to weigh 4 pounds, including the bowl. Beat egg yolks with salt and boiling water until foamy. Make sure water is boiling hot, then beat quickly. If you want yellow noodles, don’t overbeat. Pour this mixture into flour and stir until stiff. Shape into a ball with your hands. Put the lid on and let it stand for 10 minutes. Knead a bit. 

Flatten small balls of dough and feed through the pasta maker, rolling out to desired thickness. Then using the cutter attachment, cut noodles from the rolled strips of dough. Air dry. Cook the same as you would other noodles. Makes 4 1/2 to 5 pounds of noodles. Noodles can be stored in airtight containers for up to 1 month at room temperature; 3 to 6 months frozen.

(Editor’s note: The Illinois Extension recommends that noodles be dried at room temperature for no more than 2 hours to prevent possible salmonella growth. An alternative is to use a food dehydrator at 135o for 2 to 4 hours. For more information, consult your local extension office.)

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.

AGCO moving some lines to Mexico

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AGCO announced in a meeting on Wednesday that they are moving the Small Square Baler, Windrower Header, and Round Baler Lines to Mexico.

It is currently unknown what will happen to the employees of the line, but the company does not expect layoffs.

A statement from AGCO is below.

“To simplify and streamline operations at AGCO’s Hesston, Kansas, facility, the company is shifting some production to another AGCO plant. Hesston will continue to manufacture Massey Ferguson windrowers, large square balers, combines and combine headers using the more than $28 million in investments made in the Kansas facility since 2021. Those investments have focused on updating and modernizing Hesston’s systems and equipment. Production of small square balers, round balers and rotary mowers will move to its Querétaro, Mexico, facility beginning in 2025. By streamlining the Hesston portfolio, our goal is to secure a profitable future for the plant. AGCO expects the impact of this change on the overall workforce in Hesston to be accomplished through typical attrition.“

The Middle Man

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lee pitts

I was born at the wrong time but then, my timing has always been off. At the tender age of 21 I was hired as a field editor for a livestock weekly and there were eight of us all together. Every other man was at least 20 years older than me and most were 30 years older. The editor, publisher and owner were also at least 30 years older so everything that went wrong was obviously my fault. When I started work in 1973 the price of feeder calves was 70 to 80 cents a pound and within my first year prices for the same weight and age of cattle dropped to 30 cents per pound! Naturally, this was all my fault too.

Due to my youth my fellow field editors thought they had the right to boss me around. One of them, who I thought was my friend, came to me and said that one of his contacts had asked him to find 40 Polled Hereford heifers to be shipped to Japan but there was one condition: they had to come from Arizona, which just happened to be part of my territory. They had to come from a desert environment because cattle from California tested positive for blue tongue even though they didn’t have the disease. My friend said that this would be a big feather in my cap and the grateful breeders would probably buy a big thank you ad on which I’d get a commission. Plus, I’d get to write a fascinating story.

So I paid all my expenses, motel, gas, and food and crawled all over Arizona to find six people in the whole state who had Polled Herefords for sale. After weeks of work I finally found 45 head of Polled heifers and arranged for them all to be blood tested, gathered up at one central location to be loaded on a truck and hauled to the port of Oakland, California. There they were inspected by Japanese health officials who found a wart on one heifer the size of a pencil eraser and they grounded her.

I was not privy to the selling price. All that was handled by my fellow field editor who I sensed was making money off my hard work.

This was all part of the massive sale of Polled Herefords around the world, 10,000 of which were exported in 1968 and 1969 to Chile alone. The world wanted our Polled Herefords because they had none of their own as the breed was started in the United States.

To write my story I went to the Port of Oakland on the departure date where I was allowed inside the stretched jet that would take the heifers to Japan. My tour guide called the jet “four engines mounted on a coffin” and told me of an earlier shipment of 30 head from the U.S. to South America that had been improperly secured, the load shifted forward, the pilot lost control and everything died. I did a little investigating for my story and also learned about a planeload of hogs enroute from Chicago to Europe that suffocated on the ground in New York. One of the pilots going to Japan with the Polled Herefords called his beat-up airplane “The Vomit Comet”.

There was another load of cattle from New York to Europe that expelled so much moisture everything froze up inside the plane and they had to make an emergency landing. Initially, I thought I could write a better story if I went with the Polled Hereford heifers I’d hand picked to Japan, just like the old time herdsmen who accompanied their cattle on the train trip to Chicago for the International. After much consideration I had “reservations” about my reservations for the flight and canceled at the last minute. The whole thing was pretty sketchy and I thought it prophetic that we’d be leaving from a place called a “terminal”. I didn’t want the last thing to go through my mind to be a load of Polled Herefords.

To make a long story short, afterwards none of the Arizona Polled Hereford breeders would speak to me, my editor never did run my story and I was later told that my “buddy” who gave me the assignment got two free plane tickets and a week’s stay in Tahiti for all his hard work.

Cracking the mystery on chicken eggs

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Discover why chickens lay different colors, shapes and shades.

As we enter summer and more people are looking at raising backyard chickens, they may be curious why chicken eggs can be different colors. Most eggs are white or brown, but they also come in other colors such as cream, pink, blue and green. In addition — and this is no “yolk” — some eggs are speckled.

Nature has provided chickens with diverse color patterns for their feathers, skin patches and eggshells for various purposes, including camouflage to protect from predators and to denote individual identity.

The color of an egg is primarily determined by the chicken’s genetics, said Gregory Archer, Ph.D., Texas A&M AgriLife Extension Service poultry specialist in the Texas A&M Department of Poultry Science, Bryan-College Station. That means the breed of hen will usually indicate what egg color will be produced.

For example, Leghorn chickens lay white eggs, Orpington’s lay brown eggs and Ameraucana chickens lay blue eggs. And the “olive egger” breed lays … wait for it … olive-green eggs.

But appearances aside, all chicken eggs have no major differences in taste or nutritional composition, Archer said.

Chicken earlobes help predict egg color

A good way to guess what color eggs a chicken will lay is to have a gander at the hen’s ear lobes.

“Generally, hens with white earlobes will produce white eggs,” Archer said. “But all eggs start out white because the shells are made from calcium carbonate. They get their color from the hen’s genetics as the egg forms.”

He said chickens with lighter earlobes often have white feathers and produce white eggs. Those with colored feathers and darker earlobes will likely produce colored eggs.

Adding a little color

Nature has its own way of coloring eggs, and it doesn’t require food coloring or a paintbrush. Different eggshell colors come from pigments deposited onto the shell as the egg forms in the hen’s oviduct. The oviduct is a tube-like organ found along the hen’s backbone between the ovary and the tail.

A chicken yolk, or ovum, forms in the hen’s ovaries. A fully formed ovum leaves the ovary and makes its way into the oviduct. It then goes through a five-stage process to help ensure the yolk makes it safely to the outside world. The entire egg-forming process usually takes a little more than 24 hours.

It’s during the fourth stage of this process, which involves the shell gland, that pigments are deposited onto the shell, producing its color. So, in short, different breeds of chicken deposit different pigments on the shell as it forms, changing its exterior — and sometimes also its interior — shell color.

Archer added that shell pigment also has anti-microbial properties that may help reduce the risk of embryonic mortality.

 A pigment of the imagination

White Leghorn chickens lay white-shelled eggs and breeds like Plymouth Rocks and Rhode Island reds lay brown-shelled eggs. The shells are brown because a pigment known as protoporphyrin is deposited onto the shell. But because this happens late in the shell formation process, the pigment rarely penetrates the shell’s interior.

“This is why when you crack open a brown egg, you will see the interior of most of the shells remains white,” Archer said.

However, there is a notable exception. A pigment called oocyanin is deposited on the egg of the Ameraucana breed and can penetrate both the exterior and interior of the shell, making them both blue.

Other breeds, such as Araucana, Dongxiang and Lushi, lay blue or blue-green eggs.

An olive egger results from a cross between a hen and a rooster from a brown egg-laying and a blue egg-laying breed. The hen produces a brown pigment that penetrates the blue shell of the egg, resulting in a greenish-hued egg. The darker the brown pigment, the more olive-colored the egg appears.

Other chickens that lay colored eggs include the Easter egger, Barred rock, Welsummer and Maran, with the color of the egg depending on the breed and its genetics.

A hen will only lay one color egg her entire life, so if she starts by laying blue eggs, her eggs will always be blue.

Some speculation about speckled eggs

Speculation aside, the general consensus from the eggs-perts is the speckles on speckled eggs are just extra calcium deposits. One reason speckles are formed is the egg-shaping calcification process is disturbed. Another possible reason could be a defect in the shell gland.

Sound a little scrambled? Don’t worry about it … just keep your sunny side up and know there’s probably more than one explanation for this speck-tacular occurrence.

Oh, and although technically considered “abnormal,” speckled shells can sometimes be stronger than the average egg.

Egg-straneous factors influencing color, size and shape

While genetics primarily determine egg color, other factors can also influence the color and other characteristics of the shell. These factors include a hen’s age, diet, environment and stress level.

“As they age, hens that lay brown-colored eggs may start to lay larger and lighter-colored eggs,” Archer said. “While this may produce an egg of a lighter or darker shade, it will not alter the egg’s basic color.”

While not directly associated with color, an oddly or irregularly shaped egg may occasionally pop out. This may result from a dysfunction in the hen’s egg-forming process.

Archer said both very old and very young hens are the most likely to lay abnormally shaped eggs.

“Stress factors like disease, heat or overcrowding may also affect the hen and impact the egg’s size, shape and quality,” he said. “A lot also depends on the amount of calcium the hen has in its body and can provide for the egg-making processes.”

All yolking aside: Color, nutrients and seeing double

You may also be wondering if the color of the egg affects the color of the yolk. Well, it doesn’t, but the hen’s diet certainly can. For example, if a pasture-raised hen eats plants with yellowish-orange pigmentation, the yolks can take on a more orange color. If she eats mainly a corn- or grain-based diet, the yolk is more likely to be a pale yellow.

Research has shown darker, more colorful yolks have the same amount of protein and fat as lighter yolks. However, it has also demonstrated that eggs from pasture-raised hens can have more omega-3s and vitamins and less cholesterol than other eggs.

Speaking of yolks … this will crack you up. Sometimes, an egg will have two yolks. While some people think a double yolk is good luck, the reason is more mishap than fortune. A double yolk is a fluke that occurs when a hen ovulates too rapidly, releasing two yolks, usually about an hour apart. These yolks enter the oviduct and eventually wind up in the same shell.

Hormonal changes or a hyperactive ovary can also cause these double releases. These “double-yolkers” are most common among younger chickens due to their reproductive system not yet being fully developed.

Where can you learn more about chickens and eggs? Well, you could go to the “hen-cyclopedia” of course. But if you don’t have one handy, visit this publication on the AgriLife Learn website for more information.

K-State beef cattle veterinarians relay how to make the most of grazing warm and cool season grasses

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Pastures can be thought of in the same light as bank accounts. If an account holder withdraws a lot of money early in the year, then they’re left with nothing to spend on essential things down the line.

Beef producers who manage their pastureland in the same way can face similar repercussions.

Kansas State University veterinarians spoke about summer grazing management techniques that can keep pastures “in the black” on a recent episode of Cattle Chat.

“When we have cool-season grasses right now, they should be doing pretty well in most parts of the country and are very productive. Our warm-season grasses, depending on where you are, maybe haven’t quite come on yet,” K-State veterinarian Brad White said. “We need to think about our plan because both of those types of grasses have what are called dry spells where they’re less productive.”

K-State nutritionist Phillip Lancaster suggests introducing annual warm-season grasses to help balance out a pasture’s nutritional value when cool-season plants start to decline.

“Adding some annual warm-season forages to your grazing land rotation can be very beneficial so that you get something that is peaking in production when cool-season grasses are slowing down because of the heat,” he said.

Lancaster added: “When we get into the July and August timeframe, the cool-season grasses are not able to tolerate the heat, so their productivity slows way down.”

After cattle have grazed down cool-season plants, planting warm-season grasses like sorghum-sudangrass, pearl millet or crabgrass straight into those pastures, or overseeding, serves as a great option for grazing cattle, according to Lancaster.

“Crabgrass is actually a very good (plant) that doesn’t have the potential to introduce some of the animal health problems that sorghum-sudangrass can with nitrate toxicity, but those are still some good options as we’re thinking about planting.”

For producers who employ a rotational grazing plan, frequently monitoring the growth of the plants within a pasture plays a key part in keeping grass in good condition.

“As you’re rotating to new pastures, paying attention to previously grazed pastures and how they are recovering and regrowing can kind of tell you how fast you need to rotate animals to maintain that plant in kind of a vegetative state,” Lancaster said.

White agreed and added: “In terms of your pasture movement, some of those things need to be sped up or slowed down based on conditions. There’s no static.”

To capture the full benefits of grazing the cool-season plants within a pasture, it’s important they stay immature for as long as possible.

“One of our goals in some of these cool-season forage systems is to try to minimize that plant going into a reproductive stage,” Lancaster said.

White added: “So, keep it from going to seed and getting ‘stemmy.’”

To learn more about summer grazing, listen to Cattle Chat on your preferred streaming platform.