Small Town Times 3-2 | Page 2

National Waffle Day By: Rachel Linden National waffle day is celebrated on August 24th. Waffles are dough or batter cooked between two to plates usually made of iron. The dish is thought to have originated in Europe and is now enjoyed all around the world for breakfast, as a snack, or a dessert. Waffle day is a tradition in Sweden and the name comes from Old German “Wefan” which means to weave something into the shape of a honeycomb. In Sweden the waffle iron is heart-shaped. You can enjoy national waffle day eating waffles plain, or stuffed with blueberries, strawberries, chocolate chips, and whip cream. National Waffle Day is the celebration of when the first iron waffle was patented in 1869 by Cornelius Swarthout. Waffles have been around since the middle ages but the first written recipe was discovered in the 14th century in an anonymous manuscript. Belgian waffles were the first known as “Brussels” waffles and were invented in 1839. Belgian waffles are light and crispy, but with deep ridges and leavened with yeast. Whereas American waffles are leavened with baking powder instead of yeast, and Liege waffle (also invented in Belgium) is made with a yeast- based dough and is softer due to a caramelized sugar coating. The Pilgrims brought the first waffles to America, and the world record for the largest waffle was set at 110 pounds and had a diameter of 8 feet 1.24 inches that was made in the Netherlands. Eggo waffles were introduced to supermarkets in 1953.Waffles exist all over the world and incorporate with ingredients that are available in that region. Celebrate National Waffle Day with a stack of waffles and syrup. The 2016-2017 Farm to School lunch program in Litchfield had a successful year. Along with the continued support of the Trotter Greenhouse, we received a donation of a beef from Gary and Diane Feldman and a monetary donation from the Sherman-Valley Farm Bureau in order to help pay for the processing. To begin the 2017-2018 school year we have already been enjoying produce once again from the Trotter Greenhouse, as well as a newly donated beef from Steve and Janice Reynolds. These donations help provide locally produced food to our students and help them to have a better understanding of where our food comes from. If you would like to make a donation of any type to the Litchfield Farm to School Program, please contact Brian Johnson or Janice Reynolds at the school. 2