Summertime is the perfect time to gather the kids, pack up the car and head west. Traversing our region’s countryside, you will undoubtedly encounter the many roadside farm stands, historic landmarks and attractions, and tradition-preserving festivals that dot the picturesque farmland Berks County is famous for. It is here and further into Central Pennsylvania that the Amish and Mennonite communities still maintain a simple way of life, and visitors flock each summer to enjoy a slower pace, away from the hustle and bustle we’ve all grown accustomed to. So this weekend, ditch the GPS and get lost in the scenic landscape that is a part of our heritage.
PLACES TO GO
Summer is the season for festivals and events that attract families to the area year after year. Here are a few events you won’t want to miss. See you there!
Oley Antiques in the Valley
June 15-16
As the earliest part of Berks County to be settled in 1710, Oley Valley was the first rural municipality in America to be placed on the National Register of Historic Places. What better place than Oley to find the finest 18th-, 19th- and early 20th-century furniture, folk art and decorative arts.
Oley Valley Middle School | 3247 Friedensburg Rd., Oley | 610.987.3312 or 610.779.0705
Berks County’s Best Kept Secrets Tour
June 15-30
A shopping, food, fun adventure featuring 35 off-the-beaten-path businesses, hand-picked for their uniqueness. Each spot will offer a valuable coupon.
Various locations | 717.721.1750 | bestkeptsecretstour.com
West Reading’s Art on the Avenue
June 16
This event is like one big block party—area artists and crafters exhibit their wares on the sidewalks of Penn Avenue, and shops along the row offer special sales, activities and food. There are also three stages set up with live entertainment.
Penn Ave., West Reading | 610.685.8854 | westreadingmainstreet.org
Gourmet Garden Tour
June 22
Local wineries and caterers provide a delicious spread for the gardens of Reading’s Centre Park Historic District. This intimate, low-key event is perfect for those who like to peruse through parks without big crowds.
610.375.7860 | centrepark.org
Kutztown Folk Festival
June 30-July 8
Now in its 63rd year, the Kutztown Folk Festival is the oldest folklife festival in America. Celebrating all there is to love about Pennsylvania Dutch culture, expect 200 craftsmen, historical reenactments, antiques, traditional music and food. So many activities for the kids you won’t know where to start!
15197 Kutztown Rd. | P.O. Box 306, Kutztown | 888.674.6136 | kutztownfestival.com
Find more great Kutztown Folk Festival photos online at lehighvalleystyle.com.
THINGS TO SEE
Berks County is home to many historic spots you won’t want to miss. Though open year-round, these landmarks and museums are worth stopping at on your way to the next attraction.
Covered Bridge Tour
Take a scenic leisurely drive through Berks County’s most beautiful covered bridges with this self-guided tour you won’t even have to leave your car to enjoy. You’ll feel like you’ve gone back in time with every bridge you cross.
800.443.6610 | readingberkspa.com
Crystal Cave
Beat the heat and head underground to view the incredible cavernous world that has intrigued locals since its discovery in 1871. Tour guides are really knowledgeable on the cave’s history and attributes and make it fun for tourists of all ages.
963 Crystal Cave Rd., Kutztown | 610.683.6765 | crystalcavepa.com
Hex Barn Art Tour
A perfect accompaniment to the Covered Bridge Tour, this scenic experience takes you through the heart of Greater Reading’s farm country where generations’ old homesteads feature the uniquely American art form that has become a symbol of the Pennsylvania Dutch.
800.443.6610 | readingberkspa.com
Pennsylvania German Cultural Heritage Center at Kutztown University
Learn everything you ever wanted to know about the Pennsylvania Dutch people and their traditions at this museum and cultural center, which houses more than 10,000 artifacts in a farmhouse, museum and library. Get to know your ancestors using their genealogical center.
22 Luckenbill Rd., Kutztown | 610.683.1589 | kutztown.edu/community/pgchc
Renninger’s Antique & Farmers Markets
Spend a few hours perusing the 200 antique vendors and grab something authentic to eat along the way. Packed with nearly anything you can think of, be sure to make room in the car for the treasures you will find.
740 Noble St., Kutztown | 570.385.0104 Mon.-Thurs. | 610.683.6848 Fri.-Sat. | renningers.com
Roadside America
Boasting the World’s Greatest Indoor Miniature Village, this is certainly one of the most unique spots on our list—a 6,000 square foot panorama of rural American life over the last 200 years. We guarantee you’ve never seen anything like it.
109 Roadside Dr., P.O. Box 2, Shartlesville | 610.488.6241 | roadsideamericainc.com
BAKE THE GOODS
It is no secret that at the heart of every Pennsylvania Dutch home is a kitchen bursting with the aroma of freshly prepared baked goods. If you have ever sampled some from a roadside stand you no doubt have recipe envy. Should this be the case, we went into the kitchens and recipe files of some Style staffers with PA Dutch roots to bring these quintessential favorites to your table.
Apple Dumplings Serves 6
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- 6 medium baking apples, peeled and cored
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- 1/2 cup sugar
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- 1 1/8 teaspoons ground cinnamon
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- 2 1/4 cups flour
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- 2 1/2 teaspoons baking powder
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- 1/2 teaspoon salt
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- 1 cup butter
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- 1/2 cup milk
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- 2 cups brown sugar
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- 2 cups water
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- 1/8 teaspoon ground nutmeg
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- Whipped cream or ice cream
Combine 1/2 cup sugar with one teaspoon cinnamon. Set aside. In another bowl, sift flour, baking powder and salt together. Cut in 2/3 cup of the butter with pastry blender until crumbs are fine. While tossing crumbs with one hand, gently pour milk into mixture with the other. Do not overwork—just toss until dough sticks together. Separate dough into three parts. Generously flour a pastry board before rolling out dough. Roll dough about 1/8-inch thick. Cut pastry into six 7-inch squares or large enough to cover an apple.
Peel and core apples and place one on each square of dough. Fill cavities with cinnamon-sugar mixture. Wrap dough around each apple by bringing opposite points of pastry up over apple. Moisten each corner and press to seal. Be sure all edges are sealed. Place dumplings at least 1-inch apart in a greased baking pan.
Combine brown sugar, water, nutmeg and remaining 1/8 teaspoon cinnamon in a 2-quart saucepan and bring to a boil. Simmer for 5 minutes. Remove from heat. Stir in the remaining 1/3 cup butter. When butter has melted, pour syrup over the dumplings.
Bake in a preheated 350ºF oven for 60 minutes, basting occasionally with the syrup. Serve hot or warm with whipped cream or ice cream if desired.
—Pam Deller, publisher
Sticky Buns
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- 1 small potato
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- 3/4 cup water
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- 1 package dry yeast
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- 1 cup milk
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- 2 Tablespoons butter
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- 2 Tablespoons shortening
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- 1 cup sugar
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- 1 1/2 teaspoon salt
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- 5 cups flour
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- 1/2 lb. butter
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- 16 Tablespoons light brown sugar
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- 4 Tablespoons water
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- Raisins or nuts, if desired
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- 2 teaspoons cinnamon-sugar mixture
Peel and slice one small potato. Cover with 3/4 cup water and cook until potato is soft. Pour the remaining water into a cup and save. Mash the potato and slowly add the water from the cup. Put aside hot mixture to cool until warm. When warm, dissolve dry yeast into mixture, then set aside. Scald 1 cup milk, butter and shortening. Combine sugar and salt in large mixing bowl. Add the milk mixture. When hot mixture is warm, add 2 cups flour, then warm yeast-potato mixture. Slowly add 3 more cups flour. If dough is still sticky to the touch, add just enough flour so that fingers will not stick to the dough. Cover and set aside in a warm place until the dough doubles in size, about three hours.
Mix in small saucepan 1/2 lb. butter, brown sugar and water. Heat until thoroughly mixed and until sugar is dissolved. Divide mixture evenly into four 8” round cake pans. Sprinkle with raisins or nuts, if desired.
Place dough on lightly floured surface and knead to remove air bubbles. Roll into oblong shape about 18 x 8”. Spread lightly with soft butter and sprinkle with sugar and cinnamon. Roll lengthwise in jelly roll fashion. Divide into four equal parts.
Slice each part into eight slices and space evenly on top of mixture in cake pans. Put in warm place and let rise until double in size, about two hours.
Bake in a 350ºF oven for 20 to 25 minutes until lightly browned. Immediately invert the pans onto plates and remove the cake pans.
—Alyse Moyer, creative director
Wet Bottom Shoofly Pie
Crumbs and Filling
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- 1 1/2 cups all-purpose flour
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- 1/2 cup brown sugar
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- 2 Tablespoons shortening
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- 1 teaspoon baking soda
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- 1 cup boiling water
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- 1/2 cup dark corn syrup
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- 1/2 cup molasses
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- 1/4 teaspoon salt
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- 1 egg
Crust
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- 1 1/4 cups all-purpose flour
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- 1/4 teaspoon salt
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- 1/2 cup shortening, chilled
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- 3 Tablespoons ice water
To make pie crust: Whisk flour and salt together. Using a pastry blender, cut in cold shortening until mixture is crumbly. Drizzle 2 to 3 Tablespoons ice water over flour. Mix with fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough into a ball. Wrap in plastic wrap and chill for 30 minutes before rolling.
Roll out dough and press into pie plate.
To make crumbs: Combine flour, brown sugar and shortening. Combine ingredients together by roughly mixing with your hands until dough forms into fine crumbs. Set aside.
Preheat oven to 375ºF.
To make filling: Dissolve baking soda in boiling water, then stir in corn syrup, molasses, salt and egg. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
Bake for 10 minutes, then lower temperature to 350ºF and bake for additional 30 minutes.
—Meghan Decker, editorial assistant
BY MEGHAN DECKER | PHOTOGRAPHY BY ALISON CONKLIN
