Wednesday, January 21, 2026
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Just a Little Light: Queen Anne’s Lace

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Dawn Phelps
Columnist

Queen Anne’s Lace graced the embankments and roadsides, standing 2-3 feet tall as my husband Tom and I headed to one of my class reunions in Tennessee.
As we drove through hills and hollows, I noticed clumps of Queen Anne’s Lace blooming profusely along the road. I asked my husband to watch for a place where he could safely pull the car off the road so I could take photos of Queen Anne’s Lace blossoms up close, and he did.
Even when I was a child, I was in awe of the intricate design of the flowers. The lacy-looking white blossoms are usually 3-4 inches across with a tiny drop of color (red or dark purple) in the very center. It is believed that the tiny bit of color attracts insects to pollinate the flowers.
Each large blossom is made up of smaller sections, and each smaller section is made up of many very teensy white flowers. I think God must have had a great time designing that beautiful weed that originated in Europe. It is of the wild carrot family, a plant that can tolerate hot, dry conditions. It is believed to be named for Queen Anne of Great Britain and her great grandmother Anne of Denmark.
I wonder if someone from Europe who migrated to the United States long ago decided to bring along a few seeds to add beauty to the New World, or maybe it was here already. No matter how Queen Anne’s lace got here, it now grows in almost all forty-eight states in the U.S., in some parts of Canada, and it is prolific in Tennessee where I grew up.
When the root is very small, it is edible but only for a short time since the roots quickly become very woody in texture. The roots are supposed to have a carrot-like taste, but I have never tasted one.
What makes Queen Anne’s Lace special to me are the memories that are connected to my mother. She and my daddy were married many years ago on May 10, a little too early in the season for Queen Anne’s Lace to be in full bloom in Tennessee. My mother used to say that she really wanted a bouquet of Queen Anne’s Lace for their wedding.
Instead of a wedding, my parents just made a visit to the preacher’s house to tie the knot—no fanfare. In fact, the story is told that while my daddy was getting “dressed up” so they could elope, my grandmother came into his room and told him that he “needed to marry that girl” from down the road that he had been courting. Not long after my grandmother’s admonition, they returned to my daddy’s house to announce that they were married.
Years later, when my mother and daddy celebrated their 50th wedding anniversary, one of my sisters from Tennessee brought a bouquet of Queen Anne’s Lace back from Tennessee to Kansas on the plane. So, my mother had a bouquet of Queen Anne’s Lace and red roses for their 50th anniversary.
Seeing Queen Anne’s Lace along the roadside is a reminder of my past, my parents, and my mother’s love of the flower (weed). In earlier years I picked some dried seeds and started a Queen Anne’s Lace patch when I lived in the country east of town, and they grew beautifully!
After marrying Tom and moving into town, I wanted to grow Queen Anne’s Lace again. So, on another trip to Tennessee, Tom patiently stopped along a narrow country road so I could pick some dried seeds. I was hoping to grow “a memory” on the east side of our house which I did, but they only lasted for a while.
Memories of a simple object or a flower can take our minds back to our younger carefree days, to those happy times with our family members who are now on the Other Side. It is funny how we attempt to “regrow” our favorite memories from our pasts, and I have tried to introduce a little of “Tennessee” into my life in Kansas.
Tom and I planted a couple of deep red crepe myrtle bushes in our back yard, but they struggle with the hot, dry weather. We also grow hollyhocks—a vivid reminder of red hollyhocks in our back yard in the country in Tennessee when I was a kid—I like the red ones the best! And this year, we planted a bit of rhubarb that resembles the kind my daddy grew—we hope it will adjust to our garden!
Sometimes the simplest thing will momentarily take my mind back to a nostalgic Tennessee memory. To a patch of poke growing by the road, a patch of wild blackberries in a field, or even a patch of blooming Queen Anne’s Lace by the roadside in Tennessee—that’s what happiness feels like!
Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine to the mind.
Luther Burbank

*A correction for Ray Palmer’s 95th birthday party story. Ray worked for Kinder Morgan Natural Gas in Glasco, KS, not Northern Gas. Ray also added that a $4,000 per year insurance increase was “too much for a retired guy”—Ray retired for the second time at the age of 80! Thanks for letting me write your story, Ray!
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KFU Local Food Safety Collaborative Farm Tour Set for June 24 in Newton Area

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Kansas Farmers Union invites the public to their Newton, KS area Local Food Safety Collaborative Farm Tour on Tuesday, June 24 from 9 AM – 4 PM.
Grazing Plains Farm is a 5th generation dairy farm seeking environmental stewardship and economic sustainability. There is an on-site creamery where the rich Jersey cow milk is processed into artisan cheeses. As stewards of the land, they are always striving to find the best ways to use the resources with which they have been blessed.
Serenity Farm is run by Brad and Tiffany Dilts and their eight children where they grow high quality, nutrient-dense fruits and vegetables and all of their livestock is raised on pasture with minimal grain.
Located in a beautifully restored historic building on Main St. in Newton, Kansas, Prairy offers visitors a unique collection of specialty food and drink experiences all under one roof.
Prairy is also the home of the Prairy® brand. Tour attendees will get to watch thousands of tiny, (Continued on page 3)
(FARM TOUR Continued from page 1) all-natural Prairy® Bites cookies roll through the ovens of the on-site production kitchen. Lunch will provided at no cost to tour attendees while at Prairy.
The final stop on the tour will be McGinn’s Grapes & Grains, belonging to Mark and Carolyn McGinn, has been family owned and operated since 1976. Because the vast Arkansas River Valley’s alluvial soils are made up of limestone and shale, from a once shallow inland sea, it is one of the most productive agricultural soils in the state. This rich soil has provided the McGinns the opportunity to raise their two sons while caring for the land and supplying food locally and abroad.
A number of the farms on the tour allow for on-farm direct purchases of products. We encourage tour attendees to support these local farmers and businesses by purchasing items during the visit. Cash purchases may not always be an option, so please plan accordingly.
This tour is sponsored by National Farmers Union’s Local Food Safety Collaborative a collaboration between National Farmers Union Foundation and the Food and Drug Administration to provide training, education, and outreach to local producers and processors to enhance the fundamental knowledge of food safety, and help these local producers and processors comply with applicable Food Safety Modernization Act regulations.
The tour and lunch are free to attendees and registration for both is required at https://www.kansasfarmersunion.org/news
For more information or questions, please contact Mary Howell at [email protected] or Nick Levendofsky at [email protected]

Day 1, Kansas Wheat Harvest Report

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Written by Marsha Boswell for Kansas Wheat

This is day 1 of the Kansas Wheat Harvest Reports, brought to you by the Kansas Wheat Commission, Kansas Association of Wheat Growers, Kansas Grain and Feed Association and the Kansas Cooperative Council.

Harvest moved into southern Kansas about a week ago, but since then it has been slow going. With scattered showers and high humidity, most days the combines can’t get rolling until late-afternoon. There are reports that farmers have gotten into dry fields along the I-135 corridor, as far north as Mitchell County.

Officially, the Kansas wheat harvest is only 3 percent complete, well behind 25 percent complete last year and behind 11 percent on average, according to the USDA’s National Agricultural Statistics Service crop progress report for the week ending June 15, 2025. Winter wheat conditions were rated at 21 percent poor to very poor, 30 percent fair and 49 percent good to excellent.

Chris Stevens, General Manager of Farmers Coop Grain Association in Conway Springs, reports that harvest began last Monday, June 9, but it has been hit or miss. They’ve only taken in about 10% of the bushels they expect, but should be halfway complete by now. So far, it’s too early and too spotty to tell how test weights are going to average, but they’ve heard yield reports from 26 to 50 bushels per acre, which would be an average crop. He mentioned that some of the later maturing varieties had the advantage this year because of the rains. The area doesn’t have any disease pressure so far this year. Stevens is hoping that forecasted showers dodge them and it gets hot and dry for harvest this weekend.

However, the National Weather Service in Wichita is forecasting thunderstorms across the harvest area Tuesday afternoon. Winds up to 80 mph, hail up to tennis ball size and heavy rainfall are all possible.

Chris Fryer, Grain Merchandiser with CoMark Equity Alliance LLC in Cheney, says they’ve only taken in about 5% to date, even though harvest started last Tuesday, June 10. They would normally be about a third done by now, but rains have kept harvest from progressing. The quality has been very good so far, and yields are better than last year.

The 2025 Harvest Report is brought to you by the Kansas Wheat Commission, Kansas Association of Wheat Growers, Kansas Grain and Feed Association and the Kansas Cooperative Council. To follow along with harvest updates on social media, use #wheatharvest25. Tag us at @kansaswheat to share your harvest story and photos.

https://kswheat.com/harvest01

The Eicher Family is Busy with Wedding Preparations

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

It is a nice sunny Sunday afternoon with a pleasant temperature of 75°.  It is great porch sitting weather. We attended church services this morning hosted by our neighbors. My cousin Lovina, her husband Pete and some of their families were there. It was good to visit with her again. I was surprised to see her. Their daughter is getting married in July so we both are extra busy in our lives at the moment. I was surprised to hear this is the sixth of her children also getting married. She has eighteen grandchildren. I don’t know why I forget that while our family is growing, others also have children getting married and having children. It’s probably because we don’t often see each other that reality doesn’t sink in right away. Lovina’s Dad Chris was my mother’s only brother. We spent a lot of our childhood days together. We would help each other butcher hogs or cook apple butter in large quantities. Lovina and Pete live on Uncle Chris and Lizzie’s farm. Lots of memories of years gone by. Yesterday was a busy work day here. A lot of jobs were completed for the upcoming wedding of daughter Verena and Daniel Ray. Daniel Ray’s family and all of our family assisted us with our work. The house siding was power washed, the pole barn was washed out well, flower and garden beds weeded, and sidewalks, pavement, cement all power washed. Windows, doors, cabinets, and walls were cleaned in the pole barn as well. Basement and breezeway windows were also cleaned. The younger children scrubbed the porch railings as well. Trimming was done around the fence lines, etc. We sure appreciated all of their help. Joe grilled forty pounds of chicken for lunch. I made creamed potatoes and dinner rolls to go along with that. Desserts were brought in. 

Friday evening most of our family had supper at daughter Loretta and Dustin’s. We enjoyed spaghetti, banana poppers, grilled whole chicken, chips, applesauce, cookies, and cake. I had washed a lot of my clothes that day plus finished with my sewing so it was a treat to not cook supper. Plus I got to enjoy some time with my children and grandchildren while not working. Little Kylie is now five months and is at such a fun age. She’s a real chatterbox. She weighs thirteen pounds now. She’s a petite little girl. 

I sewed my son Kevin a new pair of pants for the wedding. I finished my dress, cape, and apron and also sewed my daughter Verena’s wedding dress. She will wear a colonial blue colored wedding dress with a white cape and apron. The moms will wear the color happy teal dresses.  The cooks will wear the color royal blue and the sisters will wear a peacock color. The table waiter girls will wear aqua. 

This coming Wednesday my daughters and daughter in-law will come help do the last-minute cleaning. We have a new garage door ordered and plans are to install that Tuesday evening. We also want to restain the ramp, steps, and stain the garden beds for the first time. Our to-do list is gradually getting jobs crossed off. The cook wagon, cooler, and wedding supply wagon will all come on Friday. On Saturday we will set the tables for the wedding. We usually can seat around three hundred and fifty at one setting. This is a lot of plates, glasses, silverware, coffee cups, serving bowls, etc. to unpack. The wedding wagon owners usually want you to take a count of how many of each item there is then it is recounted when it’s put back in. If anything gets lost or broken then we have to pay the cost of it. On the bright side though we don’t have to borrow dishes, stoves, etc. for the wedding. When Joe and I were married we didn’t have the wedding wagons available to rent and everything was borrowed.

Daughter Elizabeth will have her thirty-first birthday on Saturday June 14th. I wish her many more happy, healthy years. She was our first born and made us parents for the first time. We named her after my mother. God bless you dear daughter on your birthday and always. 

On Saturday, August 2 I will be at the South Bend Indiana Farmer’s Market from 8 am – 11 am for a book signing.  I will have books there to sell.  The market it at 1105 Northside Blvd, South Bend, Indiana.  I will be near the main office.  I hope to meet some of you there!

God bless!

 

CREAMED POTATOES

6-8 potatoes 

Seasoning of your choice to taste

2 heaping tablespoons flour 

1 cup milk

8 oz shredded colby cheese or sliced cheese can also be used

Peel and dice potatoes into 1-inch pieces. Put potatoes in a 4-quart pot and cover with water. Bring to a boil then reduce heat and simmer for about 15 minutes. Mix flour and milk together and whisk until smooth. Stir into potatoes. Add seasoning. If you need it thicker just mix more flour and milk. Add cheese and stir.

 

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.