Tulip Time in Holland and Philadelphia
On the average the weather has been relatively mild so far this winter.
Oh, sure there have been some really cold days and there have been some really warm days. So warm that flowers have begun to bloom and trees to bud. This is the time of year we begin to look forward to the coming of spring.
It is time of year for the Philadelphia Flower Show (March 11-19). This annual extraordinary event is a “must experience” – this year’s presentation is HOLLAND – FLOWERING THE WORLD. A vibrant collection of tulip fields, windmills, wooden shoes, canals and the Dutch landscape. The Flower Show is an off-shot of the Philadelphia Horticulture Society which dates back to 1829 and was organized by area farmers to promote agriculture.
Holland, itself is located on the western coast of the Netherlands in Europe. At times the entire Netherlands is referred to as Holland. Many of the Dutch residents find this undesirable, insulting and misleading. The county or the province of Holland is made-up of North Holland and South Holland. Three of the Netherlands largest cities are found in Holland – Amsterdam the capital – Rotterdam which is Europe’s largest sea port and The Hague the governmental seat.
Coastal dunes make a natural protection from the sea. Holland’s lowest land point is 23 feet below sea level. Continuous drainage is necessary to keep the area from flooding out. Windmills that seem to symbolize Holland were/are used for the task of drainage. Land and water makeup of Holland is 2,893 square miles and is 13% of the Netherlands. Main rivers include the Rhine and the Meuse (Maas) rivers.
The language of both Holland and the Netherlands is “Dutch.” The Dutch language has several different dialects with a strong accent. Dutch is also spoken in Belgium.
The name Holland lends it name to settlements outside the area -first in Australia in 1644. In the U.S. there is a Holland located in Michigan – a city just under 10 square miles. A large percentage of the citizens have a Dutch heritage. Holland, Michigan, is known as the “City of Churches” with 170 churches. Official churches in the area are the Reformed Church in America and the Christian Reformed Church of North America.
Tourism is a major attraction in Holland, Michigan, especially each May. The Tulip Time Festival began in 1930 and continues today. The original 250,000 tulips planted have become six million. This festival is a self-funded event with the entire city and its residents involved.
The city has a system that can melt up to oneinch of snow in each hour through “thermal snow.” A cooling process generated by the local power companies.
Close to us is the nearby town of New Holland in Lancaster County. Settled in 1728 and originally known as “Hog Swamp.” Route 23 runs through the town heading to Lancaster City. Some of the streets of New Holland are lined with small houses – many occupied by young Amish couples, just starting out. Parked out front and in driveways are their buggies.
Dutch cuisine doesn’t differ much from other western and northern European countries. One exception would be the Dutch Breakfast with several items not too common place. Breakfast is the usual bread, butter, jam, milk, tea and coffee – as well as “hagelslag.” First you spread a piece of bread with butter – next sprinkle chocolate “jimmies” on top. “Vlokken” is when you use chocolate shavings on top of the buttered bread. The Dutch love peanut butter and the ultimate combination is that of peanuts and chocolate on top of bread.
Peperkoek
Original Dutch Gingerbread for Breakfast
½ cup granulated sugar
¾ cup + 1 Tbsp. clear honey ½ cup water 3 cups rye flour ½ tsp. salt 3 Tbsp. dark brown sugar 1 Tbsp. baking powder 1 tsp. each ground cardamom & cinnamon ½ tsp. ground ginger ¼ tsp. each cloves, nutmeg & black pepper
1/8 tsp. each aniseed & coriander seeds oil or milk Combine in a mixing bowl: rye flour, spices, baking powder, brown sugar & salt. In a sauce pan bring to a boil granulated sugar, honey & water. With an electric mixer incorporate dry & liquid mixtures with dough hooks until a firm dough forms. This mixture will be too hot to use your hands to mix. Line baking pan with parchment paper. Because this dough is firm spread batter into corners of pan first to make sure corners are filled. Pour remaining dough into pan. Smooth the top with a wet spoon. Cover with a cling wrap and allow to stand for 12 hours. It is not necessary to refrigerate, but you can do so. Remove cling wrap & bake in a 350-degree preheated oven for approximately 60 minutes – check after 45 minutes.
After removing from oven remove parchment paper and lightly coat top with milk or oil - allow to cool on a rack. This cake will last for weeks in an air-tight container – that is if it last that long.
Today as well as for breakfast it is eaten as a healthy snack and considered to be low in calories.
Stampot
Wonderful Combination of Root Vegetables with Sausage 2 lbs. potatoes 1 lb. butternut squash ½ lb. sweet potatoes 3 large carrots 2 large parsnips 1 large leek 1 medium onion 1 lb. cabbage, Swiss chard or kale ½ cup butter ½ cup fresh chopped parsley
1 – 1 ½ lb. sausage (of choice) salt & pepper to taste Prepare first five ingredients by washing, cleaning and large dice. Wash and clean and thinly slice leek, onion & cab- bage. Place in large pot; adding enough water to just cover. Place lid on & bring to a boil, reduce heat and simmer for about 20 minutes until vegetables are tender. Drain the vegetables well, then mash – not too smooth, as some lumps are good. Season with salt and pepper, add butter and mix thoroughly and sprinkle with parsley. Cook sausage according to directions & sauté in a little oil – slice & serve with the vegetables.
Celebrate Life Everyday! Let me hear from you: banjack303@verizon.net. Search YouTube for Look Who’s Cooking as well as phoenixvillenews. com for this column. Find Bette on Facebook by searching “Bette Banjack’s Downtown Kitchen.”