The public is invited to Bishop Hill's annual salute to spring. On this day, the Welcome Center will host several local gardeners from 10am-11am where they will be happy to answer
all of your horticultural questions.
See the special Swedish Art Exhibit at VagnHall. At 1:30pm in the Steeple Building, Barbara Gregorich will present a program titled When Women Played Baseball. This will befollowed by a 3:30pmshowing of A League of Their Ownin the Steeple Building.
Stop at the Colony Store to peruse their new Spring and Easter items. Visit the Open House at Sweet Annie Primitives from 10am-4pm andtour the 1855 Colony Apartment Building.
We look forward to seeing you soon!
For more information for Bishop Hill events 309-927-3899 or 309-927-3345
to see a variety of John
Deere and International Harvester, toy tractors and farm implements.
Local collectors, such as Jerry Kuster and Richard Carlson, are
displaying their treasures for one weekend at the
On Friday, December 13, the Lucia Nights celebration begins at 6 p.m.
with theLighting of the Park Christmas tree. Then, the Peoria
Cooperative Academy Chorale will be performing in VagnHall Galleri at 6
p.m., with the Kewanee Community Chorus following at 7 p.m. In the
Welcome Center, Vanessa League will be performing from 6 to 9 p.m.
On Saturday, December 14, the Peoria Cooperative Academy Chorale will
again be performing in VagnHall Galleri at 6 p.m., followed by the Mountain
Menat 7 p.m. Barry Cloyd will be performing at
the Welcome Center from 6 to 9 p.m. Also, there will be an Old
Fashioned Barn Dance at the Colony School beginning at 7 p.m. The Rusty
Pickup Band will be performing. All dances taught and called by Gail
Hintze and Jim Hicks. Admission is $5 per person, and beginners are
welcome. No partner is necessary.
Both Friday and Saturday night, the Bishop Hill Community United Methodist
Church will host the annual Soup and Chili Supperbeginning at 4:30 p.m.
until they run out. A free-will donation is appreciated to cover the cost of
the meal. On both nights, Hammer and Pickwill be playing at the
Steeple Building from 6 to 9 p.m.
Ghosts of Lucia's Day Past
St. Lucia's Day is celebrated in Sweden on
December 13 during the darkest days of winter. Martyred St Lucia
portrays the “bringer of light” at festivals throughout Europe
– and Bishop Hill too! It is the tradition that a small girl dress as St. (Santa) Lucia during town celebrations. In Bishop
Hill she serves shop visitors sweet treats and coffee. She is the key figure in
this celebration that begins the Christmas season. Lucia dresses in a white
gown and wears a crown of candles on her head symbolizing the promise of the
sun's return to the cold and dark world.In Swedish homes on Lucia's Day, the youngest girl in
the family dresses as St.
Lucia and presents her parents with
breakfast in bed. That breakfast usually includes a pot of tea, milk,
and St. Lucia Buns or Lussekatter (Lucia Cats). The yeasted saffron buns
get their names from the whimsical shapes they take while being made:
figure-eight shaped "cats," "S" shapes, for saffron.
Recipe for Swedish Lucia Buns
2 packages active
1/2 cup warm water (105 to 115 deg F)
2/3 cup lukewarm milk (scalded, then cooled)
1/2 cup sugar
1/2 cup margarine or butter, softened
1 tsp. ground cardamom
1 tsp. salt
1 tsp. grated orange peel
5 to 5-1/2 cups all-purpose flour
1/2 cup raisins
1 egg, slightly beaten
1 Tbsp. water
2 Tbsp. sugar
Dissolve yeast in
warm water in large bowl. Stir in milk, 1/2 cup sugar, 1/2 cup butter, 2 eggs,
the cardamom, salt, orange peel and 3 cups of the flour. Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about
5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm
place until double 1-1/2 to 2 hours. The dough is ready if you poke your finger
in to the first knuckle and the indentation remains.
If your raisins are not plump and soft, place them in a bowl and cover them
with very hot water. Soak for about 10 minutes; drain them on a towel. This
will prevent them from scorching in the oven.
Punch dough down; divide into 4 equal parts. Cut each part into 6 equal pieces.
Shape each piece into a smooth rope, 10 to 12 inches long. Shape each rope into
a "S"; curve both ends into a coil. Place a raisin in the center of
each coil. Place on greased baking sheets. Brush tops lightly with softened
butter; let rise until doubled, 35 to 45 minutes.
Heat oven to 350 degrees. Mix 1 egg and 1 Tbsp water; brush buns lightly with
egg mixture. Sprinkle with sugar. Bake until golden brown, 15 to 20 minutes.
Christmas is coming to Bishop Hill.Area bakers are whipping up their best confections to tempt the taste buds of visitors attending the annual Chocolate Walk. This year, the public is invited to purchase chocolates in the recently renovated and newly opened Visitors Center, located next door to the Blacksmith Shop, on the east side of the Village Park. Chocolates and other baked goods will be available to buy by the pound on Sat. Dec. 7 & Sun. Dec. 8 from 10 am to 5 pm. Proceeds from the Chocolate Walk support such Bishop Hill activities as Julmarknad, Lucia Nights, Midsommar, and other events.
If you missed Ryan Werkheiser, grower and owner of Nature's Creations, at Bishop Hill's Jordbruksdagarna, there remains opportunities to purchase some of his specialty pumpkins at these events:
Spoon River Scenic Drive October 12 and 13 Knoxville Fairgrounds, Knoxville Illinois
Galva Craft Show October 19 Galva High School, Galva, Illinois
Ryan's fields are still yielding a dazzling array of gourds, squash, and pumpkins. I found him hard at work arranging a rack of just-washed carving pumpkins when I caught up to him yesterday.
Ryan maintains a large retail display on the Werkheiser family farm and is
open to the public on these upcoming Wednesdays: 10/9/13, 10/16/13, 10/23/23 10am to 6pm Other hours are by appointment
21229 North 500th Avenue
Kewanee, IL 61443 309-932-4834
PS: Though I spend a ton o' time and money on products guaranteed to erase the wrinkles and bumps that time has added to my aging skin, I always seem to select the most twisted, lumpy gourds I can find! When it comes to these ornaments, bumpy is beautiful. I am pleased to report that Ryan has grown the most delightfully wild, weird shapes and sizes I've ever seen. You won't want to miss 'em!