Lantern Light Letters: Elizabeth Coblentz and the Heart of an Amish Garden
This botanical history post was featured on The Daily Gardener podcast:
November 16, 1999
Dearest readers,
On this day, The Columbus Telegram shared a precious column penned by Elizabeth Coblentz, a woman of the Old Order Amish community in Indiana whose words blossomed like a garden’s bounty.
Elizabeth wrote by hand, by the light of a kerosene lantern, her letters delivered like humble gifts to readers across the Midwest and beyond.
Elizabeth’s weekly column began in 1991 and quickly gained a devoted following, appearing in about 100 newspapers nationwide.
She handwrote her columns each week—without electricity, plumbing, or phone—and mailed them to her editor, Kevin Williams, who lovingly typed and distributed them.
Their unusual but heartfelt partnership brought Elizabeth’s stories and recipes to over two million readers, offering a rare glimpse into Amish life and work.
November’s crisp air in 1999 found Elizabeth harvesting the fruits of her labor: celery, carrots, red beets, cabbage, pumpkins, and radishes—some sent by thoughtful readers that yielded surprise bounty despite a dry summer.
In a house filled with the cheerful noise of grandchildren and the warmth of family gatherings, she shared stories of cooking, gardening, and the daily rhythms of Amish life.
One such supper—a taco feast flavored with homegrown tomatoes, mango peppers, and onions—highlighted the simple joys of farm-to-table Amish hospitality.
Her columns were more than recipes and gardening tips; they were vivid narratives of Amish life—quilt-making, family celebrations, barn raisings, and the steady care of a large household.
Even after the death of her husband, Ben, at the age of 42, Elizabeth’s grace and spirit shone brightly in her writing, which continued until her sudden passing at age 66, in September 2002, while on a book-signing tour.
In accordance with Elizabeth’s wishes, her column lives on—now penned by one of her daughters—ensuring that the loving tradition of sharing Amish recipes and stories continues to nourish readers as deeply as the soil nourishes her garden.
True to her nurturing spirit, on this day in 1999, Elizabeth also offered a recipe for red beet chocolate cake, an earthly delight that combines the garden’s bounty with homemade warmth and sweetness.
Red Beet Chocolate Cake
1 1/2 cups sugar
3 eggs 1 cup oil
1 1/2 cups cooked, pureed, fresh beets
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
sifted confectioner's sugar
Mix flour, soda, and salt. Set aside.
Combine sugar, eggs, and oil in a mixing bowl. Stir vigorously.
Beat in beets, chocolate, and vanilla.
Gradually add dry ingredients, beating well after each addition.
Pour into a buttered 9-inch by 13-inch cake pan.
Bake at 350 for 25 minutes or till done.
Cool in the pan.
Cover and let stand overnight to improve flavor.
Sprinkle with powdered sugar or use cream cheese icing.
