Once again the good Lord has taken a loved one on before us.
My husband Joe's father, 70, passed away peacefully April 8 at 7:15 a.m. He is survived by four sons and eight daughters, eight brothers and six sisters, 52 grandchildren and four great-grandchildren. Joe's mother passed away 14 years ago this month. Also preceding Joe's father death were two daughters, his parents, two sisters and a stepmother.
The funeral was largely attended at our local Amish community building. Visitation was held for two days at Joe's sister's house where his dad lived. May God bless everyone for their help and support during this difficult time.
The area churches and community really pitched in with food and supplies to help us through. The day of Joe's dad's death, casseroles, cakes, pies, puddings and salads starting coming in. It was enough food to feed the extended family dinner and supper for both days of the visitation.
While people were at the visitation they took slips with "casserole" or "pie" or "salad" and so forth written on them so they would know what to bring for the meal held after the funeral on Saturday.
We left at 6:30 a.m. in our buggy for the funeral. We were so grateful for all the food from church members who pitched in. We are thankful that he could be free from his pain and suffering. For Joe and I, both our parents have been laid to rest now. They are greatly missed but let us leave God, he who understands and see it all, in control.
Our children returned to school this morning after their spring break. With the funeral, their spring break turned out entirely different from what our plans were. But they have only seven weeks of school left this term, so summer break will be here before we know it.
Dandelion greens are easy to find now since the snow has melted. A few more of the children have started eating them. Dandelion green salad is also a good way to use up the big supply of eggs we have around here because I dice hard-boiled eggs into the salads. We are hoping to get some garden planted, weather permitting, this week. I have a lot of laundry to do also but it looks like it could rain.
My house has been neglected the last few weeks. I hope to get it straightened up so we can start doing spring cleaning. Over the visitation and funeral I got to see six out of my seven siblings. Their presence was greatly appreciated. A friend and a reader shared this dandelion potato salad. If you like dandelion greens give it a try. This recipe is also a good way to introduce someone to dandelion greens who might not have tried them before.
Dandelion Potato Salad
1 to 2 c. dandelion greens
6 medium potatoes
3 hard-cooked eggs, use whites for salad and yolks for dressing
3 green onions, chopped
Dressing:
3 hard-cooked egg yolks
1 T. prepared mustard
1/2 c. whipping cream, half and half or evaporated milk
1/3 c. sugar
3 T. vinegar
Salt and pepper
Well in advance (one or two days prior) have dandelion greens cleaned and refrigerated and stored covered in a bowl. Cook the potatoes in their jackets, cool and peel. Hard cook the eggs and peel immediately. Dice the potatoes and egg whites in a bowl and reserve the yolks for dressing.
For the dressing, in a separate bowl, mash egg yolks with a fork. Add mustard, cream and sugar. Stir until sugar is dissolved and then slowly stir in vinegar.
Slice the green onions into the potato mixture, fold in dressing, mixing lightly with a wooden fork. Season with salt and pepper as desired. Cover and refrigerate for 1 hour. To serve the salad, cut up dandelion leaves and gently fold into salad and serve immediately. Makes 5 servings.
Lovina Eicher is Old Order Amish. She hand-writes this column from her home in southern Michigan. Anyone with cultural or cooking questions can send them to: Lovina Eicher, The Amish Cook, P.O. Box 2144, Middletown, OH 45042. Read all of her columns online at www.record-eagle.com/amishcook.
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