Warm And Soft

Learn about Pa. Dutch culture at Goschenhoppen Folk Festival

© The Mercury/JRC. All rights reserved. This image cannot be reproduced without permission

The Goschenhoppen volunteers worked for the past year or so on reconstructing this bake oven located between the garden and kitchen at the historic Henry Antes home. They salvaged wood, bricks and fieldstone from the plantation site to make the 18th century bake oven authentic in design and construction. To make the dome of the oven, historian Robert Wood explained, they first layered stone to create the oblong shape. Then, they laid the brick around the stone to build the dome and removed the stone when it was finished. The volunteers covered the dome with five to 10 inches of mortar made from creek clay and limestone and finished it with a whitewash. Since they baked the week's supply of bread and pies on Fridays, women needed a large hearth, about four feet wide by five feet deep, to bake 10 to 15 loaves and as many pies. The pies consisted of flat crusts and seasonal fruit but did not include sugar, which was scarce. When the bread and pies were done baking, the women put fruit in the warm bake oven to dry. Visitors are encouraged to "kumme esse" or come eat some Pennsylvania Dutch favorites, including sausage sandwiches, baked limas, chow chow, pickled cabbage, corn pie, homemade root beer, funnel cake and ice cream with fresh peaches. The Dutch platter, "Deitsch Esse Sach," features ring bologna, Colby and cheddar cheeses, red beet egg, pickle and pickled cabbage.

© The Mercury/JRC. All rights reserved. This image cannot be reproduced without permission

The Goschenhoppen volunteers worked for the past year or so on reconstructing this bake oven located between the garden and kitchen at the historic Henry Antes home. They salvaged wood, bricks and fieldstone from the plantation site to make the 18th century bake oven authentic in design and construction. To make the dome of the oven, historian Robert Wood explained, they first layered stone to create the oblong shape. Then, they laid the brick around the stone to build the dome and removed the stone when it was finished. The volunteers covered the dome with five to 10 inches of mortar made from creek clay and limestone and finished it with a whitewash. Since they baked the week's supply of bread and pies on Fridays, women needed a large hearth, about four feet wide by five feet deep, to bake 10 to 15 loaves and as many pies. The pies consisted of flat crusts and seasonal fruit but did not include sugar, which was scarce. When the bread and pies were done baking, the women put fruit in the warm bake oven to dry. In addition to the bread baking, the annual Folk Festival will feature numerous demonstrations, activities and special presentations for all ages. At the entrance, visitors will receive "The Intelligencer," a festival guide in the form of a newspaper. The guide includes a map of the grounds, times of special exhibits, a schedule for stage programs and informative articles. Visitors are encouraged to "kumme esse" or come eat some Pennsylvania Dutch favorites, including sausage sandwiches, baked limas, chow chow, pickled cabbage, corn pie, homemade root beer, funnel cake and ice cream with fresh peaches. The Dutch platter, "Deitsch Esse Sach," features ring bologna, Colby and cheddar cheeses, red beet egg, pickle and pickled cabbage. The 45th Annual Folk Festival is Aug. 12 from noon to 8 p.m. and Aug. 13 from 10 a.m. to 6 p.m. at the Henry Antes Plantation, 318 Colonial Road, Perkiomenville. The entry fee is $10 for persons 16 and older, $15 for a two-day pass, and $2 for children ages 6 to 15 years. No pets are allowed in the park. For more information, visit www.goschenhoppen.org .

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