Friday, January 23, 2026
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Verena and Daniel are Getting Married

By
tammiehoeme
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0

It’s Monday evening and a lovely one at that. The mercury on our thermometer has crept up to eighty degrees. The laundry dried really fast so it didn’t matter that I did other jobs around the house before I started with laundry. 

Now I want to share what our weeks ahead will be like. Yesterday daughter Verena and Daniel Ray were “published” to be married on June 20th. For the readers that wonder what published means, I will explain. When a couple plans to get married it is kept a secret from everyone except family and close friends. About six to eight weeks before their wedding date the bishop announces the wedding date to the whole church. This is said right before church services are over. Usually families from both the bride and groom attend the service to be there to share the joy of the couple’s announcement. This is always an exciting day for the couple and also a relief that they can freely talk of their wedding day to anyone. Often the “secret” slips out somehow and some people find out about the upcoming wedding. Most often if it does they will be kind enough to not spread it further. My daughters never really cared if it wasn’t a “surprise” to everyone. One of our local community stores has a calendar hung in the back of their store so couples planning to get married in our community can put a sticker on the day they choose. This helps from not having two weddings on the same day.  When daughter Loretta and Dustin were married, daughter Elizabeth and Tim had a nephew that married the day before their wedding. This made a very busy week for them with a wedding on each side of their family. They made it work though. 

Verena and Daniel will be married in Dustin and Loretta’s pole barn and the reception will be held here. This is our fifth and last daughter getting married. It will be so different for me to not have a daughter in the house anymore. Verena isn’t going far though. We will put a wall through the pole barn and make living quarters in there for the newlyweds. Verena will still go over and help Loretta every day with the children while Dustin’s at work. I am glad she will be just a hop and skip out of our door for now. Daniel Ray is a great addition to our family. He’s always helpful around here and a great friend to Verena. I wish this couple many happy years together. Daniel Ray is the first of his siblings leaving home and getting married so this will be a great adjustment to their family. I remember when our first one left the house and how different it was for us. The house seemed so empty with one less in the house. 

The garage sale for sister Verena was a success on Saturday and we also barbecued four hundred pounds of chicken for donation towards son Kevin’s handicapped buggy. We sold out on the chicken which we were very happy with. We appreciate everyone who helped support this. Kevin will be so happy once he can leave without having to be lifted all the time. 

Tomorrow afternoon is the public auction at sister-in-law Sarah Irene’s place. She is selling a lot of my brother Albert’s farm equipment and downsizing in her house. We never thought Albert’s life would be over so soon. May 22nd will be a year since he lost out to his eight-week battle of colon cancer. Having lost three siblings all at young ages really makes you appreciate every day God gives you. Rest in peace dear brothers and sister. May we all meet again someday.

We are enjoying our first meals of asparagus. Rhubarb is also out there ready and waiting for me to make a rhubarb custard pie. I want to can rhubarb juice in the next few weeks.

God’s blessings!

 

ASPARAGUS POTATO SOUP

Makes 4 to 6 servings

1 ¾ cups of chicken broth 

3 potatoes peeled and cubed

⅓ cup chopped onions

1 teaspoon salt

½ pounds asparagus, trimmed and cut into ½ inch pieces

1 ½ cups milk

2 tablespoons all-purpose flour 

1 cup cubed processed cheese spread or colby cheese

Combine the broth, potatoes, onions, and salt in a large saucepan. Cook over medium heat until the vegetables are tender, about 20 minutes. Add the asparagus and cook for 10 minutes more. Whisk the milk and flour together well in a small bowl, then whisk into soup. Stir in the cheese until melted. Can be served immediately or cooled and refrigerated to eat later. If desired, garnish with crumbled bacon.

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.

Share the road: Motorcyclist safety is important to everyone

By
tammiehoeme
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0
Logo courtesy: KDOT

May is Motorcycle Safety Awareness Month, and the Kansas Department of Transportation reminds drivers to stay alert and share the road. Whether traveling by motorcycle or another vehicle, everyone wants to arrive safely.

The national campaign, “Motorcyclists’ Safety is Everyone’s Safety,” encourages everyone on the road to follow safe driving and riding practices. Speeding and alcohol impairment are two of the leading factors in motorcycle-related crashes. Preliminary 2024 Kansas data shows that 54 people died and more than 852 sustained injuries in crashes involving motorcycles.

“Motorcyclists continue to be overrepresented in traffic fatalities,” said KDOT Behavioral Safety Manager Gary Herman. “It’s essential that both riders and drivers pay attention to each other. No matter what kind of vehicle you’re operating, the emphasis must be on putting people’s lives and overall roadway safety first.”

Drivers and motorcyclists can help reduce the number of injuries and fatalities by:

  • Observing all traffic laws, including obeying the speed limit.
  • Driving and riding alcohol- and drug-free.
  • Avoiding distractions – focus on the roadway and other vehicles.

Riders should wear high-visibility protective gear, a DOT-compliant motorcycle helmet and are required to have a M endorsement on their license. Click here to find a list of approved motorcycle education sites in the state. Access this NHTSA link for more information on motorcycle safety.

Comparta la carretera: la seguridad de los motociclistas es responsabilidad de todos

Mayo marca el Mes de la Concientización sobre la Seguridad en Motocicletas, y el Departamento de Transporte de Kansas (KDOT) les recuerda a todos los conductores sobre la importancia de mantenerse atentos y compartir la carretera. Ya sea que viajemos en motocicleta o en otro tipo de vehículo, todos queremos llegar sanos y salvos a nuestro destino.

“La seguridad de los motociclistas es la seguridad de todos” es una campaña nacional que invita a todos los conductores a adoptar prácticas responsables de manejo, tanto en automóvil como en motocicleta. Manejar a exceso de velocidad o bajo los efectos del alcohol son dos de las causas más frecuentes de los accidentes relacionados con las motocicletas. Según los datos preliminares del estado de Kansas sobre el 2024, más de 852 personas resultaron heridas y 54 fallecieron en accidentes relacionados con motocicletas.

Los motociclistas siguen representando una proporción alarmante de las muertes por accidentes de tránsito”, señaló Gary Herman, gerente de seguridad conductual del KDOT. “Es fundamental que tanto los motociclistas como los conductores se cuiden mutuamente en la carretera. Sin importar el tipo de vehículo que se maneje, la prioridad debe ser proteger la vida de las personas y garantizar la seguridad vial”.

Tanto los conductores de automóviles como los motociclistas pueden ayudar a reducir el número de lesiones y fatalidades teniendo en cuenta las siguientes recomendaciones:

  • Respeten todas las leyes de tránsito, incluyendo los límites de velocidad.
  • No manejen automóviles ni motocicletas bajo la influencia del alcohol o las drogas.
  • Eviten las distracciones: enfóquense en la vía y en los demás vehículos.

Los motociclistas deben usar ropa y artículos de protección y alta visibilidad, usar cascos aprobados por el DOT y tener una licencia de conducir de clase M. Haga clic aquí para ver la lista de los centros autorizados de educación para motociclistas en el estado. Para más información, visite la página sobre seguridad vial para motociclistas de la NHTSA (Administración Nacional de Seguridad del Tráfico en las Carreteras).

Carrots: how to grow it

By
Guest Columnist
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0

Carrot is a hardy, cool-season vegetable. Carrots are eaten both raw and cooked and they can be stored for winter use.

Types: Small/Round, Baby, Chantenay, Danvers, Nantes, Imperator, and Novelty. In heavy soils, the shorter more cone-shaped varieties such as the Danvers type, may be easier to grow and harvest.

Color Variations: Orange, purple, yellow, red and white. Purple carrots tend to be very sweet.

Fun Fact: Carrots have one of the most complex flavor profiles of all vegetables. In addition to the level of sweetness, other flavor compounds can cause light fragrances, fruitiness, or even bitter tastes like pinecones!

Planting

Timeline: Carrots can be planted as soon as the soil reaches 40°F, around mid-April, though they will germinate more quickly in warm soil. Days to Harvest: 55-80 days, depending on variety.

Sowing: Sow carrot seed directly into the soil. Plant ¼ to ½ inch deep. Pelleted seed or seed tapes can be used to help obtain proper spacing. Carrots should never be transplanted, otherwise, as they develop, the roots will fork. Seeds may take as long as 3 weeks to germinate, and the soil must be kept moist during that time period.

Thinning: Thin carrots once they reach a small edible size (the foliage will be 3 to 4-inches tall): Pull up any extra carrot seedlings that are too closely spaced, so that the remaining carrots are spaced about 2- or 3-inches apart. Otherwise, the roots will not develop properly.

Plant Care

Watering: Vegetables need at least 1 inch of water each week during the growing season from rainfall or irrigation. Always soak the soil thoroughly when watering. Carrots growing in dry soil may become misshapen, or develop a bitter taste.

Fertilizing: 2 to 3 tablespoons of lawn fertilizer (make sure it does not have an herbicide in it) may be applied to 10 ft. of row, once carrots are about 4 inches tall. Too much nitrogen will decrease root growth. If growing in a container with artificial soil, apply an all-purpose fertilizer such as 10-10-10 or 10-15-15 according to package instructions.

Weeding: Young carrots are weak and grow slowly. It is essential to keep weeds under control for the first few weeks. Cultivate very carefully to avoid injuring roots. Mulching with several inches of clean straw, herbicide-free grass clippings, or similar materials can help keep weeds down, and provide cooler soil temperatures to keep the carrots sweeter in taste.

Pests and Diseases

Major Pests

  • Carrot Root Flies: Maggots that feed on and destroy the roots of many root crops. Control by harvesting plants as soon as possible. Do NOT apply insecticides to plant parts that are to be eaten.

Major Diseases

  • Aster Yellows: Common symptoms of this disease are hairy roots and yellow or purplish tops. This disease is spread by plant-sucking insects called aster leafhoppers.

Minor Problems

  • Forked Roots: May be due to rocky or stony soil or heavy soil. Transplanting can also lead to forked roots.
  • All Tops: All tops and no roots or small roots is a condition usually caused by planting too close or by not thinning plants.
  • Sunburning: Causes carrots to turn green on the top of the root. Can be avoided by mounding soil up to the row when the roots are swelling.

Harvest and Storage

Harvest: Carrots are usually harvested when the roots are ¾ inches in diameter at the upper end, but you can harvest them any time they reach a usable size. To harvest, put the root to the side and pull it out of the ground. If you are removing the entire crop at one time, it may be helpful to use a spading fork to loosen the soil next to the plants before pulling them.

Average Yield: 10 -to-12 pounds per 10-foot row.

Storage: Store carrots in a cool, humid place with temperatures ranging from 32°- 40°F.

Preparation

Nutrition Facts: Fat free, cholesterol free, good source of fiber, high in beta-carotene, and high in Vitamin A.

Cooking Tips: For more details on preparing and preserving carrots, see Pick it! Try it! Like it! resource for carrots.

 

Digital Edition 04.30.25

By
tammiehoeme
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0
digital edition

Digital Edition 04.30.25

Salmon Patties

By
Debbie Dance Uhrig
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0

For years, not a few, more like maybe 30-40 you couldn’t get me to touch a salmon patty with a 10 foot pole. There were only 2 times in my life when my mom, Betty would allow me to have a peanut butter and jelly sandwich. Once; it was when she was adamant that I eat ‘Liver’. After an ugly display on the kitchen floor she seriously changed her tune. The next time I got to have a PBJ was when she served salmon patties. repeat experience on the floor. After I married my spouse I started making tuna patties, I liked them a great deal. As a new bride you like to please your spouse, so I eventually made my way back to salmon.

 

The bones, skin and smell of salmon was a large turnoff back in the day. So lets talk about the prep process. You can use all the bones, etc. from canned salmon, but I do recommend running it through a food processor before making the patties. The nutrient value with the skin and bones is actually excellent! If I’m making one recipe only I tend to remove the skin and large bones, leaving what you call the pin bones in place. The pin bones aren’t really bones either. During the mixing you will pulverize the pin bones.

In the next few days I’m making a double or triple batch, so I may go for the food processor route.

 

The spices you choose for your salmon patties can go in a million different directions.

You may take the Mexican or oriental route with your choices, I enjoy cilantro in mine, but Ervin, has a strong dislike so I reach for other herbs to spice mine up, like Italian Parsley.

 

What to serve with Salmon patties or coquettes. For some reason our family also had creamed peas. Macaroni and cheese with fresh sliced tomatoes makes it for me. I also enjoy a light dill sauce or tzatziki sauce over the top. But…..my true favorite is served like a burger. A little creamy coleslaw, light mustard and a slice of tomato make a divine

sandwich.

 

Binding agents vary with every cook. My mom used crumbled crackers and egg. In this presentation I’ve gone with mayonnaise and eggs combined with Italian panko. When I fried the first 6 patties ,which were 3 tablespoons, then flattened, the mixture was perfect. By the time I cooked the remaining 7 it could have used either a little more egg or mayonnaise. With the price of eggs, I think I’d use additional mayonnaise!

 

I have to tell you why I’m into the salmon patty business, as one might say. In every marriage there are break downs of communication. Ervin made a run to Sam’s for us a week ago. Somehow we ended up with a ‘case’, yes, I said a case of salmon. At first; I was going to pass it around the neighborhood, then I said, ‘Nope, I’m going to freeze a

bunch of patties for us to use at home!’ Simply yours, The Covered Dish.

Salmon Patties

2 cans (14-15 oz.) Salmon

2-3 tablespoons olive oil and additional for frying

6 green onions

1 red pepper

2 teaspoons pressed garlic

1 teaspoon lemon pepper

¼ quarter teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1tablespoons Worcestershire sauce

1.5 cups Italian flavored Panko

4 eggs, lightly beaten

6 tablespoons mayonnaise

Lemon zest, barely half a lemon

Italian Parsley

 

Chop green onions and pepper fine, sauté until tender in 2-3 tablespoons olive oil.

While cooking open and drain the salmon in a colander. Remove skin and what I call the joint bones. Pin bones will disintegrate and they are not really bones! Break the salmon apart with a fork. If you are making several batches at one time, consider using a food processor. Some cooks will put the entire can of salmon, skin and bones included, in the food processor, don’t omit draining process first..

 

Allow the onion and pepper to cool slightly before adding to the salmon and all remaining ingredients. The Italian Parsley is an option. When I stirred mine up the first 6 cooked were quite moist, the 2nd batch could have used another egg, or a tad more mayonnaise. Using a 3 tablespoon scoop drop the patties into the heated olive oil, flatten with the back of the spoon. This size will not be quite big enough for a burger and bun. I’d say that will be more like 4 tablespoons.

 

I enjoy mine served with a light dill sauce or as a healthy burger. Tarter sauce should not be overlooked either. Make some very fine coleslaw with dressing, on top of the sammie, with a thin slice of tomato and the tarter sauce. My mouth is watering, yummy.

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