Oh boy! It's almost here. Tuesday, Feb. 17, 2026 – Fastnacht Day – and I am giving you a "heads-up" so you can plan to get or make yours. 

Fastnacht Day is Tuesday,, February 17.

            After spending some time in our local communities back in the 1980s, 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 be suspect."

            As our communities continue to 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.  This one has been with me since I had teeth. 

            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 begins on Feb. 18 was, and still is, usually observed by many with fasting or giving up a favorite food.  Fastnacht Day coincides with Shrove Tuesday and was utilized 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.  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 (if not thousands) as a fundraiser but not so much anymore.

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

            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.