The Kitchen Garden by Suzanne Woods Fisher

“Gardening is a way of showing that you believe in tomorrow.” Amish proverb

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Whenever I visit my Amish friends, I always make a point of wandering out to their vegetable gardens to see what’s growing. Their gardens, usually not far from the kitchen, are bigger than most people’s backyards. Gardens, for the Amish, are a family affair. Husbands help their wives ready the soil and add the homebrewed fertilizer (ahem, manure), children help their moms plant, weed, and harvest.

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Like so many parts of the Plain life, their value of the home garden—for the sake of nutrition, for sustenance, for well-being—is a wonderful example to those of us who weren’t farm-raised. They’ve been living a sustainable life filled with fresh, locally grown fruits and vegetables for over four hundred years. The rest of us are just catching on.

One Amish mom told me a story about her daughter, the youngest of seven. “This girl was a born worrier. Whenever she started on her worry loop, I would send her out to weed in the garden. When she came back in, her worries were gone. There’s just something about weeding that helps a soul settle down.”

 

I could expand that thought a little further. There’s just something about gardening that helps a soul settle down.

 

So, it’s late on Saturday and I just wrapped up a very long week. I spoke at three book events and finished the first draft (the drafty-draft) of a novel. I can’t stop thinking about the novel. Is it a mess? As tired as I am, tonight I don’t think I’ve got one more word in me—not to speak, not to write. I’m spent! Done. My husband is out for the evening, so I had a few hours alone at home to relax.

 

What did I do?

 

I planted in my garden: lettuce and radishes and carrots. As I dug in the spongy soil, I could feel my soul settle. Worry and exhaustion slipped away as I scattered seeds into furrows. Little by little, that wonderful God-given sense of re-creation returned. Tomorrow, I would write again. Time spent in my little garden does that for me. It renews me and gives me a hope for the future.

 

Or, at the very least, a good salad.

 

Overnight Blueberry French Toast

On a sunny July morning, we were served this breakfast dish at an Amish friend’s home and my husband couldn’t stop talking about it. You might be shocked at the amount of eggs, but don’t skimp! It’s worth every bite.

12 slices bread cut in 1” cubes

8 oz. cream cheese cut in ¾” cubes

1 ½ cup fresh or frozen blueberries

12 eggs

1/3 cup maple syrup

2 cups milk

Place half the bread cubes in a 9×13 baking dish. Top with cream cheese blueberries and the remaining bread. Beat eggs, syrup and milk and pour evenly over bread.

Bake at 350 degrees for 30 minutes or until well done.