A Pennsylfawnish Deitsch gütte

            After spending some time in our local communities, British Author Garth Lean wrote that our "delights of the table were among our principal joys of life."  He went on to write that "anyone who was not a good trencherman or hearty eater was apt to

In the Strawberry Family Restaurant kitchen, Carol Coy prepares to cut fastnachts from a fresh batch of dough.

be suspect."

            As our communities grow, it's important to share some of the heritage of the region that is still rooted in tradition. 

            So many new people, so many traditions to share. 

            At this time of the year, we enjoy the fastnacht kucha, or fast night cake (or just plain fastnacht).  It is indeed a Pennsylvania-Dutch goodie.  It's the one delicacy where the best was usually found coming from mom's or grandma's kitchen.

            There was a time when nearly every Pennsylvania-German home celebrated the day before Ash Wednesday with Fastnacht Daag (Day), the day before the fast.

            The season of Lent that began yesterday, was and still is usually observed by many with fasting or giving up your favorite food.  Fastnacht Day coincides with Shrove Tuesday, and was used by the Pennsylvania-Dutch to use up the lard and sugar they had on hand before the Lenten fast began.  Hence, some may think of it as a way to remove the temptation to break the fast, and a good Pennsylfawnish-Deitsch trencherman looks forward to the day.

            When we were younger, Fastnacht Day had additional meanings in addition to the wonderful treats.  The last one out of bed becomes the "fastnacht" for the day and goes through the teasing all day by family members.  If schoolmates found out about it, you heard it from them too.  It was only for a day and all in good fun.

            There were farmers who would feed fastnachts to their chickens believing it would help keep the hawks away during the spring.   Some even thought it would help the hens lay more eggs.

            Fastnachts can be square, round, or triangle shaped – with or without a hole. 

Chuck Mcauley carefully removes fastnachts after they are fried.

            Flour, potatoes, yeast, perhaps an egg or two and some butter.  Let it rise, cut to shape, then drop into boiling lard (or substitute a healthier alternative- but it won't taste as good).  Nowadays, you can get them plain, powdered with sugar, filled with whipped cream, or several other options.

            It's only one day a year – enjoy yourself.

            There was a time when many fire companies, churches, and other groups would make and sell fastnachts by the hundreds as a fundraiser, but not so much anymore.

            Some supermarkets and convenience stores carry fastnachts but, it's just not the same as fresh from the kitchen while they're still warm.

            This writer had to opportunity to stop in at the Strawberry Family Restaurant on Layfield Road in Upper Hanover Township – a favorite of this Deitscheman to, ahem, do a taste test.

            Actually, that was cheating.  I have been getting my fastnacht treats at the Strawberry Family Restaurant for years.  And, never disappointed.

            My personal favorite is the plain fastnacht – no butter or apple butter, no molasses, no jelly, just plain.  The taste reminds me of a flavor from a long time ago – in a familiar kitchen.