Amish Farm-to-table Feasts: Seasonal Recipes for Communal Gatherings Bliss Book

Summary of Amish Farm-to-Table Feasts: Seasonal Recipes for Communal Gatherings by Joanna Beth MillerDiscover the warmth of an Amish table with Amish Farm-to-Table Feasts: Seasonal Recipes for Communal Gatherings by Joanna Beth Miller, a heartfelt cookbook that celebrates the farm-fresh flavors, seasonal rhythms, and communal spirit of Amish life. Following her best-selling works, A Taste of Amish Tradition and Amish Breads, Pies, and Sweets, Miller’s third book offers over 60 authentic Amish farm-to-table recipes, organized by season—spring, summer, fall, and winter—each designed for large gatherings like barn-raisings, harvest festivals, weddings, and holiday feasts. With menus scaled for 10, 20, or 50 people, this book invites you to gather loved ones and savor the simplicity of meals rooted in the land.Miller’s journey is deeply personal, rooted in her Eastern Washington Amish colony, where she learned to cook alongside her mother, Miriam. Her memories—planting peas in spring, picking blackberries in summer, harvesting pumpkins in fall, and canning peaches in winter—infuse each chapter with nostalgia and authenticity. Chapter 1, “Spring Gatherings,” features recipes like Rhubarb Custard Pie from Lancaster, PA, and Fresh Pea Soup from Holmes County, OH, perfect for Easter and planting-day meals. Chapter 2, “Summer Feasts,” captures the season’s bounty with Corn Fritters from Kalona, IA, and Huckleberry Lemonade from Rexford, MT, ideal for barn-raising picnics. Chapter 3, “Fall Harvests,” offers hearty dishes like Apple Cider Venison Stew from Jamesport, MO, and Pumpkin Whoopie Pies from Shipshewana, IN, for Thanksgiving and harvest festivals. Chapter 4, “Winter Celebrations,” warms with preserved goods like Canned Peach Cobbler from Missouri and Schnitz Pie from Pennsylvania, suited for Christmas and New Year suppers. Chapter 5, “Hosting Amish-Style Feasts,” provides 10 menus for gatherings, from a Spring Menu for 10 with Herbed Chicken Roast to a Wedding Feast for 50 with Sorghum Glazed Ham, ensuring you can host with ease.The book reflects the regional diversity of Amish communities, from Pennsylvania’s dairy-rich dishes to Montana’s frontier flavors, showing how the land shapes their cuisine. Miller’s stories—like baking with Anna Yoder in Lancaster or picking huckleberries in Montana—bring the recipes to life, while practical tips make them accessible. Learn to source local produce, preserve harvests through canning or freezing, and adapt recipes using slow cookers or ovens, all while honoring Amish traditions. The appendix includes a glossary of terms like “schnitz” and “rivels,” tips for farm-to-table cooking, and resources for sourcing ingredients from Amish markets or online retailers like Golden Barrel.With its focus on Amish seasonal cooking, this book appeals to readers seeking authentic Amish farm-to-table recipes and the joy of communal dining. Miller’s respect for Amish privacy keeps the focus on their food and traditions, making this a treasure for anyone who cherishes farm-fresh meals. Whether hosting a summer picnic or a winter feast, Amish Farm-to-Table Feasts brings the love of an Amish gathering to your table, one seasonal dish at a time.