Mud Sale
We are getting a taste of spring in many parts of the country. In snow country, along with the warm weather comes mud season as winter’s ice and snow melts and melds with the thawing ground. In Amish communities late winter and early spring is the ideal time to hold auctions which are commonly known as “mud sales.”
The warmer weather makes it conductive to gather for short time periods outside while the mud makes it impossible to start spring planting. It’s the perfect time to hold auctions to sell farming equipment, tools, livestock, buggies, garden supplies, quilts and food. Sometimes the sale is held to benefit the community such as raising funds for the local volunteer fire department. No matter what its held for a mud sale is a fun occasion to visit with friends and relatives after being cooped up during the winter months.
An Amish mud sale typically begins early in the day, around 8:00 or 8:30 and is attended by the Amish and the non-Amish. The auction bill will typically tell the savvy shopper what time the various items for sell will go up for bids. Many auctions are heavily attended so sage auction aficionados will arrive early to obtain a bid number, scope out the items for sale and find a prime spot to catch the auctioner’s eye.
In many cases, due to the sheer volume of goods up for auction, two or more rings will be held simultaneously. Bidding may take place inside and outside, with larger equipment, farm goods and livestock bidding taking place outside. Antiques, quilts, household items, smaller items and foods are typically bid on inside a building. There will be many food items available to be eaten onsite so come to the auction with an empty stomach!
While the weather is warmer and the bidding exciting, standing outside in crisp late winter weather can make a person a little chilly. What better way to warm up than a hot, steaming bowl or mug of soup? Here’s a recipe for a delicious, filling Amish Chicken and Corn Soup
2 pounds chicken parts (bone in-wings, breast, thigh, drum bones)
2 quarts chicken stock
1/4 cup chopped onion
1/2 cup diced carrots
1/2 cup diced celery
3/4 cup corn kernels, canned, fresh or frozen
1 tbsp. chopped fresh parsley
1 cup cooked egg noodles
In a large stock pot, combine chicken meat with chicken stock, onions, carrots and celery. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface foam and scum as necessary. Remove and reserve the chicken meat until cool enough to handle; then pick the meat from the bones. Cut into bite sized pieces. Add the cornparsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately. Add salt and pepper to taste.
Another favorite item which is typically for sale at a mud sale are sticky buns. Here’s a recipe for this delectable staple.
1 package dry yeast
1/4 cup warm water
1 cup milk, scalded
3 tbsp. granulated sugar
1/2 tsp. salt
3-1/4 cups sifted flour, divided
3 tbsp. soft butter
1/2 cup chopped raisins
2 tbsp. currants
2 tbsp. finely chopped citron
1/4 cup firmly packed brown sugar
1/2 tsp. cinnamon
3 tbsp. brown sugar
Preheat oven to 375° F. Soften yeast in warm water and let stand for 5 to 10 minutes.
Add milk to sugar and salt. Mix and cool to lukewarm. Add 1 cup flour and mix until smooth. Stir in yeast. Add remaining flour mixing well. Knead dough on floured board until smooth. Put in greased bowl, grease top, cover with towel and let rise in warm room until double.
Punch down dough, and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread with mixture of raisins, currants, citron, the 1/4 cup brown sugar and cinnamon. Roll up like a jellyroll and cut into 1/4-inch thick slices. Lay the slices in a buttered 13 x 9 x 2-inch pan. Cover and let rise until doubled. Sprinkle top with the 3 tablespoons brown sugar. Bake for 20 to 25 minutes.
