Amish weddings
Most weddings are held in November after the harvest is completed and before severe winter weather sets in. Tuesdays and Thursdays are common days to hold a wedding as farm and household chore schedules are typically lighter on these two days.
Preparations for the wedding is intense and falls mainly on the bride and her family. The bride prepares her own wedding dress. Most women chose a shade of blue for the wedding dress, which will also serve as her Sunday dress after the wedding. The dress is typically unadorned and is of modest mid-calf length. She may also prepare dresses for her attendants, who are called newehockers (side sitters). In addition to clothing preparation, a feast for up to 200 guests needs to be planned and prepared. Weddings are held in the bride’s home.
The wedding day begins with an early morning wakeup. Farm chores and last minute details need to be completed before the wedding ceremony. Guests arrive, greet the bride and groom, and are escorted to benches by Forgeher, or ushers, who are usually married couples. The wedding service is long; typically three hours. The congregants sing hymns while the couple is counseled by the minister.
The rest of the service consists of scripture readings, prayer and a very long sermon. The sermon concludes with a simple wedding ceremony and blessing by the minister. After they are blessed, the fathers of the couple may give testimony about marriage to the couple and the congregation. A final prayer indicates the ceremony is over.
The wedding feast is varied and abundant but typical fare includes roast chicken, mashed potatoes and gravy, stuffing, creamed celery, applesauce, coleslaw, pies, fruit salad, pudding, and bread.
Here is a great recipe for creamed celery.
Since weddings take place after harvest, here’s a recipe for a harvest casserole.
