Thursday, August 17, 2017

Goschenhoppen 2017 Part 3

Just For Nice

Welcome! I have just a few more stops to share with you. If you go back to see Melody's trip in August of 2013 (five parts) or Lanie's in 2014 (seven parts) or even Linney's in 2016, you'll see we've revisited a few things each time...our favs!...different things too. So I haven't even scratched the surface of the festival. If you happen to be in Southeastern Pennsylvania around the second weekend of August next year; try to fit in a visit. 

So away we go! Almost all of the demonstrations have beautiful flowers. I just loved this bucket of yellow and white. Fresh and bright!
Then I met Alice Reiner or Alice the Wanderer. An interesting person with an interesting story. 
Alice was a stubborn girl. When her parents didn't approve of her chosen fellow, she took her things and ran away walking all over Berks and Montgomery counties the rest of her life.

Oh! More of Linney's family under a Christmas tree.
Yes, the tree is decorated with roasted peanuts. Higher up is a garland of popcorn.

Laundry was not as easy as it is today. In fact, Mondays were laundry day. Tuesdays were for ironing! 
At the far end, the woman is explaining the washboard to a young boy and the girl nearest me is ironing. They kept the iron hot by setting it on the stove.
This is a basket of mending. Any clothing that needed tears repaired or holes patched went in here. 

I had to visit the Antes House. It's the permanent display. (giggles) I love the view from the windows.



Guess who is behind me?! 
Nana Kestrel! She's an expert in hearth cooking and using the bake oven. The bake oven is outside and I can't believe I didn't take any pictures there! How did I forget that!? If you think keeping one of those iron stoves hot is tricky; that's a piece of cake compared to the bake oven. It's kind of like Josefina's stove, but not. Anyway, she gave me a piece of rye bread they baked on Friday.
It was really tasty, but could have used a little butter. (giggles)

Beyond the garden I found three generations making band boxes. Can you spot the dragonfly in this photo? I'll give you a hint, it looks like a straight pin lying on a band box.
Band boxes were originally created for storing men's stiff, paper collars. Storing them in a band box helped the collars keep their circular shape.

Okay all you DIYers! This one for you. In our area the pieces to make up a band box were cut from thin cardboard and tiny holes were punched evenly along the edges. Each piece was sewn together. Then the box was lined with newspaper and sealed with a flour water paste. After the inside dried, the outside was decorated with pretty paper and sealed with the paste.
The band box was a very early type of luggage; think hat boxes and bigger.  At Easter children would get a small box with an egg or gift inside.

Further along you find all the really great needle skills. Here a woman was filling in the open weave of this, um, I think it's a table runner. There are Xs in each of the open squares.
Nearby her basket holds her sewing tools. 
That egg shaped thing is a gourd used for darning socks.

The festival grounds are widespread. Thankfully there are places to sit throughout. Most are benches, but I found a really nice chair. Ahh!


So that's it for the 2017 Goschenhoppen Folk Festival. What do you think? What was your favorite demonstration? Would you go if you were nearby? Volunteers and visitors come from all over the quint-state area...is that even a thing, quint-state. Well, they come from Pennsylvania, Delaware, New Jersey, Maryland, and New York. 

Oh, don't forget to get in your submissions to my reader challenge. There is still time; we have the post planned for next Friday. We have some really good ones to share!

Machts gut!

#GHFF51

Wednesday, August 16, 2017

Goschenhoppen 2017 Part 2

Food, Glorious Food!

Hello! If you're a regular, you know I love to bake. (giggles) If you're a new visitor, WELCOME, and now you too know I love to bake. So the food at the Goschenhoppen Folk Festival was what I really wanted to see. There was sooo much neat food, I just couldn't report on it all. Then I remembered Lanie had visited the sauerkraut and preserving demonstrations when she went to the festival; and she also talked about potato candy. Yay!

We started the day with a fastnacht split topped with molasses. Yum! We usually talk about these in the winter. Xyra almost forgot the molasses, but we stopped by the 19th Century "house" and borrowed some from them. Doesn't it look tasty?
The best way to describe them is as a doughnut without a hole. But you also need to know fastnacht dough is made with potatoes and yeast then rolled out, cut into squares and fried. 
If you didn't want to buy a whole one, you could get a sample from the demonstration.


Yesterday I mentioned bot boi...pot pie. Pot pie in this area has noodles not a crust. The best has homemade noodles. They make the dough in bowls like this, roll it out really thin, and cut it into squares ore rectangles.
Here they are laying out the noodle dough to dry. There were six sets of noodles drying for the next batch of pot pie. 
They make three types of pot pie each day: chicken, ham, and sausage. The base and seasoning is the same for each; only the meat changes. We were able to get some of the ham, but missed out on the other two.


All of the food demonstrators had their recipes out so visitors could see what was going into each item. Ingredients were simple. Items from the garden, field, or barn. Not a lot of special spices: salt, parsley, vinegar, maybe a bit of sugar. This demonstration was making pepper cabbage and cucumber salad. 
Pepper cabbage is kind of like cole slaw, but not creamy. The recipe is simple enough, but the main items, cabbage and green pepper, need to be chopped super, super fine! The woman was pressing the water out of sliced cucumbers for the cucumber salad. The bowl with the cucumber slices has holes to let the water or liquid drain through to the bottom bowl.
So I have to tell you, I'm not sharing any links for these recipes, because everything I am finding online is not, and I mean NOT right. They are jazzed up with other things that would not have been available to the Pennsylvania Dutch in this area. We will find what we can and post them later. 

Vinegar is big in this area! They even made a drink with it called shrub. The most popular type is raspberry shrub. You can see it looks like cranberry juice, well, raspberry juice.
Here's the recipe. You might have to zoom in to see it better.
Nana Kestral likes it and talks about how refreshing it can be. Even Franz likes it. It's a bit much for me, but I'm glad I tried it.

Woo hoo! Apea cake. We just call it AP cake at home. You may find it with many different spellings: apeas, apea, apey, or even hard tack. We've posted about this twice already because Xyra says, "I could live off AP cake!" (giggles)
The demonstration also had a Boyertown version made with molasses.
It's darker than the regular recipe and moister, um, more moist too. (giggles) Very tasty.

Over on the 18th century side of the festival, the house was making chicken and waffles. Our chicken and waffles is not like what you'd find in the southern states or at your local Popeye's. It's roasted, shredded chicken on a waffle with or without gravy.
If you look just to the right of the pokers leaning up against the hearth you can see a brownish dot...that's a chicken cooking. Can you imagine trying to cook on a hearth like that? Those women knew what they were doing. No temperature gauges or timers!
This bowl of root vegetables will go into something tasty, I'm sure.

Now try frying over a hearth! These ladies made the best fritters and drop doughnuts. The fritters were apple or corn. The drop doughnuts looked like what we call munchkins or doughnut holes.
This tin holds the flour.

I saved my favorite for last. PIES! Here you can see their work area for assembling the pies. Pies can be sweet or savory.
Check out this oven! You have to keep it stoked. Getting a pie perfect from one of those took great talent! Hmm, looks like a peach pie will be made sometime today.
Here are some of the done pies on the cooling rack. 
Berry on top. The one next to it could be ground cherry. Although, that usually has a top crust. The second shelf is peach custard and another berry. I'm not sure what's on the bottom. I was so excited I forgot to take notes.

Of course, we also have to talk dumplings. They had apple and peach available warm. This is our apple. 
Very tasty with the milk on top.

Wow! That was a lot of food and I didn't show you all that was there! Have to leave something for next year! What would have been your favorite? It's all really good.

That's all for today. Feel free to ask questions! We will try to find the recipes to share and post them. Many are available in the official Goschenhoppen Historians Folk Festival Recipe BookCome back again tomorrow!

Machts gut!

#GHFF51

Tuesday, August 15, 2017

Goschenhoppen 2017 Part 1

Grace Ventures Back in Time

Hi! This past weekend was the Goschenhoppen Historians' main event for the year. A folk festival with demonstrations of Pennsylvania German home skills, farming, and trades. As well as PA Dutch foods and stage shows. Yes, Pennsylvania German and Pennsylvania Dutch are interchangeable terms for the German settlers of Pennsylvania. "Deutsche" became "Dutch" like "bot boi" became "pot pie" hence the eternal argument of noodles vs. crust. (giggles) But that's a topic for another time.

Anyway, my turn to go since the weather was too bad last year! Kirsten helped me get dressed (we chose my outfit last year after I was told I couldn't go) and we were off. Looking over all the photos we took...there are 47 or 50, so I'm thinking three posts . I know just how to break it up too.

This year Xyra helped with the farm animals so we were both dressed to represent the 19th century or 1800s. The animals were amazing! So this post focuses solely on them.


Arriving Early

The volunteers arrive well before guests. When Xyra and I got there the first thing we noticed were eggs! One of the ducks had laid an egg.
And there were more in the chicken coop. 
We gathered all the eggs and put them aside for display.


The Farm Animals

There were two pens with ducks. These two are the daughter and son of one in the other pen, where we found the egg. 
The big sister is two months old; her little brother is three weeks old. Can you imagine growing that much in just five weeks. That's the difference in their ages.

These grey geese are of the Toulouse breed. 
We had white embden geese as well.Farms kept geese for their down, feathers, eggs, and meat. The down could easily be removed from the breast without needing to destroy the bird as they grow back. The down was used in the home or sold.

We had a family of peafowl. The dad is the really colorful one; Mom is standing next to him warng earth tones; and the daughter is crouching down lower. Her head barely visible at her mom's wing even though they are almost the same size.
Here's a better picture of the three. 
The peafowl were usually found on larger farms. The feathers were collected and sold. Since they would wander the property, they would act like watch dogs because their cries could be heard over long distances.

Millie reminded me a lot of our Garnet at home.
She's so pretty. 
Cows, their job really hasn't changed over time. Milk is gathered for a lot of different dairy products. Most were butchered for meat and horns and hides. Millie is 10-years old and a breeder. 

This is Sniffler. Pigs dig for roots. This pig was really good at digging with his snout.
See. He made it big enough to lie down with a comfy spot to rest his head. Pigs were also raised for their meat.

Sheep! These sheep stayed together all the time and stayed pretty far from the crowds.
Two times each day the guys did a shearing demonstration using hand clippers. This is when you realize the sheep have it much easier today with electric clippers.
The big crop from sheep, of course, is the wool. Collected, cleaned, carded, and spun into thread or yarn. 

I got to pet the duckling. He was so soft! Or some might say, "So FLUFFY I could die!" 
The little guy put on a good show, but there were a couple of brief quite times when he and his sister could take a quick nap. 
The ducks are Pekin breed which sounds like Peking. (giggles)

Oh, I almost forgot about the guinea fowl keets! And they were so adorable. 
These four keets are baby Guinea fowl. Guinea fowl are roamers. They bustle around in packs and eat lots of pests. Like the peafowl, they are also good watchdogs.

That's it for the animals. Any questions?

Come back tomorrow for a look at foods.

À bien...machts gut! 


#GHFF51