The Amish Cook by LOVINA EICHER This column will wrap up my writing for April already. Time seems to slip away too fast. There are only five more weeks of school for the children before the term ends. Right now they are outside waiting for the bus. It is a nice, breezy Monday morning and everyone wants to be outside. It sure is easier when I don't have to pack their coats along. We have been having 80 degree weather the last few days. My husband Joe put our porch swing back up again for the summer. He also put up some swings on some of our big trees for the children. They sure have had their share of use this weekend. It is surprising how a few boards and a few ropes have made hours of entertainment for them. The children say they like these swings better because they can swing so much higher.

Joe is leaving for work at 3 a.m. this week, 45 minutes earlier than usual. Because of one of the drivers being on vacation, he is one of the first men picked up on the vanload of Amish men that go to the factory. 45 minutes early sure makes a big difference in the early morning hours.

I have so many things on my to-do list today that I am not sure where to start. I'll probably start with doing the laundry and then it will be on to the garden. We were ready to plant corn on Saturday but it started raining. I think I'll try to get some corn planted today. Silver queen, Bodacious, Seneca and Candy Corn are a few of the varieties that we will have in our garden this summer.

I want to make quite a few batches of rhubarb jam. We are out of rhubarb jam and this is one of our favorite jams. We like to spread butter and rhubarb jam on our toast or homemade bread in the morning. My rhubarb is really spreading out and growing this year so I will try to put it to good use. Besides rhubarb jam, we'll also be making rhubarb juice, shortcakes, pies, cakes, and other desserts. Also Joe came in last night and told me our asparagus is ready to use. I got the hint so I will try to fix his favorite asparagus recipe tonight, which is asparagus-potato soup.

Our radishes, peas, and green onions are up in the garden. We have had a few winter onions already but it looks like it will be another week before they really start.

We have had our share of dandelion greens. The yellow flowers are really popping up so it will not be long before they are over with for another year. Once the blossom is on the greens they taste too bitter to eat. The young tender ones are the best although my daughters don't really care washing them because they are so tiny.

Here is the recipe for my husband's favorite asparagus dish:

Asparagus-potato Soup

1 3/ 4 cups chicken broth

3 potatoes, peeled and cubed

1 / 2 pound asparagus, trimmed and cut into 1/2-inch pieces

1 / 3 cup chopped onion

1 teaspoon salt

1 1 / 2 cups milk

2 tablespoons all-purpose flour

1 cup Velveeta or Colby cheese (cubed or sliced)

Combine the broth, potatoes, asparagus, onion, and salt in a large saucepan. Cook over medium heat until the vegetables are tender, about 30 minutes. Whisk the milk and flour together well in a small bowl and whisk into the broth mixture. Stir in the cheese until melted. Pour into warmed soup bowls and serve immediately.

Amish Cook Friend Club

The Amish Cook Friend Club is an annual tool to keep the column publishing and healthy. During the next month, we'd like to welcome new members to The Amish Cook Friend Club. The quarterly newsletter in the year ahead will be offering up tips about simpler, self-sustaining living and Amish "recession recipes." The support levels have been streamlined and simplified this year :

· $25 Basic: Thank-you letter and a "Lovina Eicher" name card

· $50 Gold: Thank-you letter, name card and quarterly newsletter, The Amish Cook Extra.

· $75 Editor's Circle: Thank-you letter, name card, and single sheet 2010 wall calendar with picture.

Membership dues can be sent to: Oasis Newsfeatures, P.O. BOX 2144, Middletown, OH 45042.

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