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Indian Summer...it's quite a poetic term, but what exactly does it mean?
Generally, it's describing the warm clear weather when the leaves have changed (but not fallen) and the first snow. Or, we could say it's the period of time between the first frost of the year and the first snow.
There are various schools of thought on what Indians had to do with the name Indian Summer. It may be because harvest time was when the Native Americans harvested crops. Or, it's been said that in colonial times, Indian raids on European settlements subsided during this time of the year.
Either way, the frost heralds the last part of the harvest season for farmers. Actually, harvest season begins in the summer with hay-making, wheat and oat threshing and so forth. Northeastern Ohio is now in "Indian Summer." The first frost in our locale was October 1, bringing the end of the growing season.
Silo Filling
Before the frost, many farmers had been chopping corn to fill their silos (the tall round buildings seen on many farms). Generally silo-filling is started while the plants are still green, but just beginning to dry around the roots of the plant. Corn that has been frosted needs to be chopped immediately. Once the frost burns the leaves, the corn begins to dry down rapidly. The kernels lose their plumpness, turn hard and have a dimple in the top.
Chopped corn is then loaded into a silage blower - it has a big fan that actually blows the finely chopped leaves and corn up a vertical chute into the silo. Once the silo is full, the silage will settle and compress. The corn and leaves ferment a bit, but the compression helps preserve the fodder. Good silage has a distinctive sweet smell, but retains its texture and nutrients. In the winter, the corn fodder is loaded out through doors in the silo and fed to cattle.
Making Grape Juice
With the arrival of frost is another fall activity: picking grapes. Many residents here, both on farms and in town, have grapevines. Although there are many varieties of grapes, the most desired type is the Concord grape, a dark blue grape that has excellent taste and sweetness. Concord grapes typically ripen in late September or early October and make excellent homemade grape juice and pie fillings.
The traditional way of making grape juice is to put whole grapes, sugar and boiling water in a canning jar and immediately can them - no mashing involved. As the juice ages, the flavor and color of the grapes flows into the water to make a refreshing winter treat. However, the newest way of making juice is to use a steamer - it's less work with sorting the grapes - and makes a concentrated juice that is ready to drink on the spot.
The way of making a grape pie depends on who you talk to - there are lots of recipes out there. The old way is to sort the grapes and "hull" them (separating the skins and insides). Then, cook the hulls and seeds, running them through a sieve or strainer. The last step is to cook the remaining juice with the skins, sugar and a little thickener. It makes a good pie but it's a lot of work.
If you'd like to try making grape pie, you can find a recipe in the Mennonite Community Cookbook, which is full of old-style Mennonite recipes. Or if you'd like a taste but not the work, grape pie can be found at Der Dutchman Restaurant in Walnut Creek, Dutch Valley Restaurant in Sugarcreek, or Der Dutchman in Plain City.
You might not know it, but at one time, Millersburg, Ohio was on the cutting edge of glass-making. Because the factory lasted only a few years, Millersburg Glass is now one of the rarest and most desirable types of antique glassware available.
Celebrated yearly during the Millersburg Antique Festival (October 10 - 11, 2009), Millersburg Glass is collected world-wide and is known for its variety of colors and patterns. Pieces were never marked, so it takes a knowledgeable collector to identify a piece as Millersburg. Depending on the condition of the piece and it's rarity, Millersburg Glass may bring a few hundred dollars to tens of thousands of dollars.
Opening in 1909, the Millersburg Glass factory was located on the northern end of town and was owned by John Fenton who started his career in the glass business at the Fenton Art Glass Company (still in existence today). From the beginning, the factory began producing both crystal and carnival glass in several different colors.
Like the Fenton Factory, the first pieces featured a satin finish. After a period of experimentation, John Fenton pioneered the "radium" finish that became immediately popular. Because of this process, you may find that some Millersburg pieces glow in the dark. The variety of the colors of glass may be attributed to the minerals in the water of the area.
Though his factory was a success, John's preference for high living left him with bills he could not pay. With lawsuits filed against him, the factory declared bankruptcy in September of 1911. So ended the production of Millersburg Glass.
The Millersburg Glass Museum in Millersburg, Ohio is a great place to view this rare glass. Owned by Chris Sieverdes, it is filled with glass pieces from his private collection as well as some that are on loan.
You can see more Millersburg Glass during the Holmes County Antique Festival. On Saturday, October 10, they'll feature an antique auction exclusively for Millersburg Glass. Stroll the streets and visit with vendors of all sorts of antiques. Watch the antique car parade then stop by an see us at Der Dutchman in Walnut Creek for a good hearty meal afterwards.
Hard as it is to believe, summer is almost gone. School has started, the weather is cooling off and it will soon be time for the leaves to change color and fall. For those of you "Leaf Peepers" who enjoy the fall colors, you don't need to drive to West Virginia to see the fall landscape in all its glory. Ohio has its own share of scenic views and foliage.
Waynesville, Walnut Creek and Sugarcreek are all filled with dense woods featuring gorgeous colors. Maple trees, which are very common in our forests, are the flashiest and range from brilliant yellows to intense reds and oranges. Oaks are generally a rusty red color and hold their leaves far beyond most trees. Tulip or poplar trees are also known for their bright yellow fall foliage.
In northeast Ohio, the general rule is that the leaf colors will peak the second week in October. Waynesville, being further south, peaks slightly later. The most brilliant colors come when late summer is dry and sunny and evenings are cool (in the 40 degree range.) So far, 2009 is setting up to be a great year for viewing leaves here.
If you are a photographer, you'll also find lots of opportunities for great shots during September and October. Along with the brilliant trees, you'll find Amish buggies traveling shaded back roads, Amish farmers harvesting their fields, brilliant flower beds full of mums, pumpkins decorating porches, and produce markets full of colorful vegetables and fruits.
To be sure, autumn is the high season in our locations with various festivals, apple butter stirrings, and or course, "leaf peepers." If you can, try to get away during the week to avoid crowds and traffic. Believe it or not, you may still find a hotel room open during the week and on Sundays. Try out Carlisle Inn Walnut Creek or Carlisle Inn Sugarcreek to inquire about a room during the autumn leaf season.
Years ago, when I was a server at Der Dutchman Restaurant in Walnut Creek, I was asked the question of why Amish farmers in Ohio use horses and not mules. And the answer is....well, it's tradition.
What's the difference between a mule and a horse? Mules are actually a hybrid that comes from mating a donkey male (called a "jack") and a horse female. Mules are sterile, except in very rare cases, because this is a cross of different species with differing numbers of chromosomes. Crossing a male horse and a female donkey produces a hinny, much rarer and harder to obtain.
Horses are celebrated as being beautiful, noble and fleet creatures while mules have the reputation of being homely and stubborn. That's not necessarily true. Certainly, a mule has a different disposition than a horse, but that's not all bad. A mule has a strong sense of self-preservation. Where a horse may be excitable and work itself until it is sick, a mule will pace itself, never going faster than it thinks is necessary. And they are known to be more surefooted than a horse, making better pack animals.
Training a mule is a bit different than training a horse and takes a specially skilled individual. They tend to have more expressive and distinctive personalities. While horses are a bit more forgiving, a mule has a longer memory. Once a mule knows its master, it is a dedicated and trusting friend for life.
Draft horses are by far the choice of Amish farmers in Ohio. This preference probably dates back to 1865 when an Amish ministers meeting deemed "improper to mix creatures of God such as horse and donkey by which mules arise, because God did not create such in the beginning," (quoted from the book "Amish Society" by John Andrew Hostetler.) Although there are no such dictates at this time, most farmers here in Holmes County use horses because that's what they know and understand.
On the other hand, in Lancaster County in Pennsylvania and Missouri, many Amish farmers have always been partial to "draft" mules. These mules are crosses of a "mammoth" jack, or a very large donkey, and a draft horse mare. They believe that mules have more endurance, consume less feed and are hardier than horses.
Regardless of whether you prefer the mule or horse, there various large events in Holmes and Tuscarawas counties that celebrate all varieties of the equine species. Coming up soon is the Mid-Ohio Draft Horse Sale on October 7 to 9. Located at the Mount Hope Sale Barn, you can see over 800 draft horses of all breeds for sale and demonstration. You'll see high quality show stock, breeding stock to general farm horses. It's a great opportunity to see what is literally a dying breed - draft horses breeds are endangered livestock breeds.
On summer and early fall weekends, you might be fortunate enough to run into one of the local "Wagon Trains". They are an informal collection of Amish folks who will be driving all sorts of wagons, including covered wagons, doctor's buggies and open carts in an old fashioned "train". You'll also see mounted outriders on ponies and light horses. They meet in a central location and camp along a designated route, cooking over the open fire. If you'd like to watch one, drive the back roads around Charm and New Bedford over the Labor Day weekend. It's fun for everyone and is a way to enjoy their animals and fellowship with friends.
August is prime time for picking sweet corn in northern Ohio. In Amish country, you'll be able to find locally-grown corn in roadside stands and farmer's markets. Occasionally, you'll see hand painted signs in private lanes advertising the abundance of a home garden, "Sweet Corn 4 Sale."
Sweet corn is the result of years of selective breeding. Although the occasional sweet ear has been known to Native Americans for centuries, only in recent years have the use of hybrid genetics refined the taste and texture in what we now call "sweet corn." In the days of our grandparents, they were used to eating field corn, or the corn raised for feeding animals. Don't try eating field corn. It's not sweet at all and you'll be disappointed.
How to Select Sweet Corn
When selecting your corn, take an ear in your hand - you'll be able to feel if the kernels are full and plump. Stay away from ears that feel tough and hard. They are either not ripe or perhaps over-ripe. If possible, pull the silk and husk away from the top of the ear. If the corn is wormy or full of bugs, you'll probably find them this way. Check the bottom of the ears, too. If the base is very dry or even brown, the corn isn't fresh.
Since sweet corn begins to lose its sweetness when it's picked, you'll want to use it immediately or in the next day or so. Over time, the sugars in the kernels are converted to starches, giving the corn a tough texture and little taste. Try not to buy corn that has been setting in the sun since the heat increases this process.
If you must store your corn, leave them in the husks and keep in the refrigerator. Only husk your corn when you intend to use it.
"Incredible" Sweet Corn Variety
Throughout the hundreds of varieties of sweet corn, you'll find yellow, white and bicolor corn. Any can be excellent choices for eating, but the sweetest will have an extra gene that will give it a higher sugar content.
By far and away, the most popular breed in Amish country is called "Incredible." Known as a superior eating corn, it has large ears with small tender extra-sweet kernels. It's a mid-season corn (85 days from planting to harvest) and it stays sweet longer than some varieties.
Another common variety is Kandy Korn, a yellow corn with slightly smaller ears, but also with extra sweet taste. This corn will keep well and is good for eating, canning and freezing.
Where to Buy Sweet Corn
Hillcrest Orchard, Walnut Creek - selling "Incredible" and bicolor extra sweet
Miller's Market, Walnut Creek - selling a bicolor corn
Sweetwater Farm, Sugarcreek - selling "Incredible"
Mt. Hope Produce Auction, Mount Hope - auctioning large lots of all types of varieties
Yutzy's Farm Market, Plain City - White, bicolor and yellow varieties
Recipe: Baked Corn
2 cups fresh corn, freshly cut from the ear
1 can cream-style corn
3 eggs, beaten
1 box Jiffy corn muffin mix
8 oz. sour cream
1 stick margerine melted
Mix all ingredients and bake at 350 degrees for 45 minutes or until top is browned.
(from the Der Dutchman 30th Anniversary Cookbook, contributed by Michele Stotler)
If you've never tasted a whoopie pie, you are certainly in for a treat. It's not a pie at all, but more like a moist cake cookie sandwich with a sweet light filling. Traditionally, these treats are pretty large, about the size of a nice hamburger. And, you'll want a glass of milk or cup of coffee to compliment sweetness.
Whoopie Pies are certainly a Pennsylvania Dutch tradition, but they are popular all across New England as well. Supposedly, Amish or Pennsylvania Dutch wives put these sweet sandwiches in the lunch boxes of their husbands or children. As they opened their lunches, they'd yell "whoopie!" Hence, the name Whoopie Pies.
Sometimes known as "Gobs" or "Debbie" cookies in the midwestern Amish communities, there's nothing fancy about them. The cake "cookie" is generally not particularly sweet, but the filling makes up for that. The secret ingredient of the filling is the egg whites - it helps give the filling its light fluffy texture.
There are all sorts of flavors of whoopies pies, although chocolate is the most common. At our Der Dutchman and Dutch Valley Bakeries, the chocolate variety is made daily, but they often make different flavors as a seasonal special. Sometimes you can find oatmeal or chocolate chip whoopies. Pumpkin whoopie pies are made in the fall at most locations. You'll even find incredible soft ginger cookie whoopies at our Walnut Creek bakery on occasion.
An Amish Whoopie Pie Recipe: Banana Whoopies
(From the Der Dutchman Walnut Creek Cookbook, 1992 edition, contributed by Wilma Miller)
2 cups brown sugar
2 cups mashed bananas
1 cup Crisco
2 eggs1 teaspoon vanilla3 1/2 cups flour1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon ginger
Cream together sugar, Crisco and eggs. Add mashed bananas and vanilla. Sift flour, spices, baking powder and soda, and salt together and add to banana mixture. Drop by teaspoon onto a cookie sheet. Bake ten minutes at 400 degrees. Cool the "cookies" completely before adding the filling.
Filling:
3 egg whites
3 cups powdered sugar
6 teaspoons milk
3 teaspoons vanilla
1 1/2 cups Crisco
One question we're often asked is "where can I take a nice drive to see the country?" While there's plenty of opportunity to shop and do the "tourist thing" along the main roads, to really see what country life is like, get off the beaten path.
There's plenty to see from the seat of your car. And, it costs you nothing but the gas in your tank.
Some people call this "road farming" and for good reason. You'll probably encounter a tractor or possibly a draft horse hitch, towing a farm implement. Be patient, they may or may not be able to see you (horses don't have rear view mirrors.)
While the best places to see unique things are on County and Township Roads, be aware - these roads are normally much narrower than your typical city streets. And, depending on where you are, they may not be paved. So, it's probably best to leave the big RV or trailer at your camping spot and travel by car, van, motorcycle or bike.
If you're planning to visit in the upcoming fall leaf season, any of the following drives would be a nice short trip. And, you'll depart and arrive in some interesting spots with easy access to find your way back to "civilization".
Amish Country - "The Sugarcreek Bypass" View Map
What you'll see: Willandale Golf Course, Amish farms, residential, ridge views of valleys and Sugarcreek village, the old Gerber Valley Schoolhouse, the "Gensa Bottom" or Goose Valley.
1. Begin at Dutch Valley Restaurant (1343 Old Rt. 39, Sugarcreek), turn RIGHT onto Dutch Valley Drive.
2. Go straight through the stoplight on Rt. 39. Turn LEFT onto Spooky Hollow Rd.
3. Turn LEFT onto Golf Course Rd.
4. At State Route 93, take Golf Course Road straight across. Continue into Holmes County (Road is now called County Rd 144).
5. At the Gerber Valley Schoolhouse, turn RIGHT onto Township Road 444.
6. Turn RIGHT onto Township Rd. 406/419. Follow road to State Route 515.
7. Turn LEFT onto State Route 515 and travel to Walnut Creek village.
Amish Country - "The Back Way to Charm " View Map
What you'll see: valley and ridge views, organic Amish dairy farms, windmills, sawmills
1. Begin at Der Dutchman Restaurant (4967 Walnut St., Walnut Creek)
2. From Parking lot, turn RIGHT onto State Rt. 515. At the stop light at State Rt 39, travel straight ahead onto Township Road 403.
3. Follow Twp. Rd. 403 to County Road 135 and turn LEFT. Immediately after, turn RIGHT onto County Road 114.
4. Follow Cty Rd. 144 to a "Y". Bear to the RIGHT onto County Rd. 70.
5. You'll end up in Charm village and State Route 557.
Waynesville - "Little Miami Fall Foliage Tour" View Map
What you'll see: rural cornfields, colorful wooded areas, picturesque villages, and a nature preserve
Beginning in downtown Lebanon on Route 42, you'll find a picturesque beginning to a fall tour, with more than 50 antique and specialty shops and 19th-century buildings to meander through. Continuing north on Route 42, Waynesville, "The Antiques Capital of the Midwest," lives up to its name. It has more than 70 antique and specialty shops, including woodworking, collectible items, art galleries as well as Der Dutchman Restaurant. Farther north on Route 68, you'll come to Yellow Springs and the Glen Helen Ecology Institute. The on-site preserve boasts 1,000 wooded acres and meadows cushioned by meandering streams and trails that give visitors a close-up view of fall's gorgeous colors.
Nothing tastes like summer like fresh peaches! Beginning mid to late July, they are in season here in Ohio. Amish and Mennonite families in our area will buy them by the bushel and can or freeze them for their families.
Whether you can them or eat them fresh, you'll want to start out with quality fruit. Here are a few tips for buying peaches.
Selecting your fruit
When shopping for peaches, be very picky. You'll want to make sure the fruit is soft but not bruised. While bruised peaches spoil quickly, peaches that are hard will never ripen correctly and are not as tasty. To save yourself both grief and work, be sure to select free-stone varieties - "cling" peaches do not lift off the stone easily and will be harder to slice.
If you plan to can or freeze your peaches, try to ask for varieties that do not turn brown when sliced. Although the peaches may taste OK, they won't retain the beautiful yellow color they had when fresh. If you're not sure what kind of peaches you have, just coat your sliced peaches with an acid, such as lemon juice or orange juice. The acid helps the peaches look fresh and yellow until you eat them next winter.
It's fine to store peaches in your refrigerator, but be sure to store them side-by-side. Stacking peaches will cause them to bruise and get mushy. Before eating fresh peaches, remove them from the refrigerator to warm up. Peaches at room temperature seem to have better taste than those straight out of the frig.
Where to buy peaches
Because of the brutal winter of 2009, nearly all the peaches froze in central Ohio. In some spots in Holmes County, temperatures dropped to 26 degrees below zero and froze the buds of the trees.
Although there will be no native crop of peaches here, produce is currently being shipped in from the south. Red Haven is the variety of choice but there are many good options for eating and "putting away." In Walnut Creek, Hillcrest Orchard is one place to buy and they will be have peaches for sale the last week in July.
Another option is at our local livestock auctions, such as Farmerstown (Tuesday), Mount Hope (Wednesday) or Kidron (Thursday). You'll find multiple vendors there with peach varieties such as Harvestor, Contender, Red Haven and the later varieties of "white" peaches. If you are in the market for large lots of fruit, check out the Farmer's Produce Auction in Mount Hope on Tuesday, Thursday and Friday.
In Plain City, just west of Columbus, you'll be able to find peaches at Yutzy's Farm Market. They'll be selling the varieties Contender, Red Glow and later Red Haven. All three are good for freezing and canning and are free-stone varieties.
Fresh Peach Pie
One of the most popular pies at our restaurants is Fresh Peach Pie. Der Dutchman in Walnut Creek and Dutch Valley in Sugarcreek are both currently serving this pie while our Der Dutchman in Plain City will begin serving in early August.
Fresh peach pie, as the name states, is made with fresh uncooked peaches. Our pie bakers peel and slice the peaches, then add a homemade peachy-orange glaze. The longer the peaches "marinate" in the glaze, the more tasty they become.
As with fresh strawberry pie, they simply fill a pre-baked pie shell with the peach mixture and serve. If you are daring, you might want to top the pie with whipped cream or even vanilla ice cream. It's a special cool treat in the hot summer weather. But stop in soon, the peach season is short - don't miss it!
Farming is a challenging occupation, whether you farm 10 acres or 10,000. But for some small farmers in Amish country, they're meeting that challenge by using innovative farming ideas. Using various modern methods of animal husbandry and crop rotation, they've managed to make a living to support a family while minimizing the impact on the environment.
Dairy farmers, for example, provide milk for our local cheese houses. The process of feeding and harvesting forage for dairy cows is always expensive and labor-intensive. One way to minimize labor and use of chemicals is through a method called "intensive grazing". This involves dividing a large pasture into many small parts and letting the animals do the "harvesting". The cattle are grazed in each small lot for a day or so, then moved to another lot.
Instead of grazing their preferred grasses, cattle will graze all the grasses in the small paddock. When the lots are rotated, it allows the grasses in each lot time to recover. The new young grasses are more nutritious for the cows and allows them to produce more milk. Weeds are controlled naturally by the cattle so mowing or chemical control is less important.
Intensive grazing is also less stressful for the animals. Cattle will naturally spend a good part of the day grazing and resting when on pasture. Less stress means a more contented healthy animal, which contributes to less veterinarian calls and, of course, more milk production. It's a healthy rotation for both the animals and the land.
Some local farmers have taken this grazing method a step further and opted to feed their cows a strict grass-only diet. Because of this, some of the local cheese producers have created "Grass-fed" cheeses, using milk from grass-only dairy herds. One place to find Grass-fed Baby Swiss Cheese is at Dutch Valley Market in Sugarcreek, Ohio. It's a nice alternative for health-conscious people who are looking for natural foods.
If you will be visiting Holmes, Wayne or Tuscarawas counties in the near future, be sure to bring your camera. You'll find that the wheat fields are being harvested and the fields are filled with "shocks."
Because the Amish don't use grain combines (the "English" way of harvesting), they cut wheat with a machine called a binder. It makes little bundles of the stalks that are bound together with binder twine. The bundles are then picked up and stacked expertly in "shocks" so that the wheat kernels will dry. If left on the ground, the bundles will pick up moisture and will not dry properly.
It takes nine bundles to make one shock. Eight bundles are stacked against each other with one bundle placed on the top. It's a family affair to shock grain and often you'll see the entire family helping, including children and grandparents.
To harvest the wheat, the shocks will be picked up by hand and stacked on a flatbed wagon to be hauled to the thrashing machine. The bundles are fed into the machine which separates the wheat kernels from the straw and chaff. One end of the machine ejects the grain while the other end blows out the straw and chaff. The straw can be baled for animal bedding and the wheat can be sold at the local farmer's mill or ground into grain.
Most often, the farmer will gather together his neighbors and friends to help with the labor of thrashing. This is called a "frolic" and a large meal is prepared to feed all the hungry helpers. Served on platters and passed around the tables, this type of meal is one of the inspirations for our Der Dutchman and Dutch Valley Restaurant family-style meals.
The rule of thumb for wheat harvest, at least in north central Ohio, is the 4th of July. If you can't visit at that time, you might find that in a couple weeks they will be harvesting oats in a similar way. Other grain crops grown in the area include speltz and rye.
As of this year, we've now been in existence for 40 years! What began as a small diner-type restaurant in the little burg of Walnut Creek, Ohio, has now become a mid-sized family business with five restaurants, two hotels, four gift and/or furniture shops as well as a wholesale food business and central kitchen.
Now called Dutchman Hospitality Group, we have locations all around Ohio, including Walnut Creek and Sugarcreek in Ohio's Amish Country; Plain City, a rural Mennonite community just west of Columbus, and Waynesville, just east of Dayton. If you live in Ohio, you're only a couple hours drive from any of our locations.
Our restaurants specialize in Amish Kitchen Cooking, as our tagline states. You might know us for our family style dinners – pan-fried chicken, real mashed potatoes (we've got the potatoes to prove it), Amish-style dressing or stuffing, noodles and a wide menu of pies.
Now that you know a bit about us, we'll be coming back here from time to time to you know what's going on in our neck of the woods. Or, if you'd like to know more, you can find us at www.derdutchman.com.
