Today is Donut Friday day at the Miller’s Farm, and Barbara and her daughters were up early and baking long and hard.

They put warm donuts in their shed at 7 a.m., and they were sold out twice before I showed up at 8 when I showed up to buy four boxes of donuts for the Mansion aides and residents.

They were busy handling dough, cooking oils, and baking trays. The kitchen is always cheerful and full of laughter. There is a sense of warmth, of a family working closely together.

It’s hard work, but it doesn’t feel like hard work. As soon as the donuts come out of the oven, one of the girls piles up an armload of boxes and walks it down to the shed by the side of the road. For most of the day, payment is an honor system.

They all seem to know what to do and when to do it, but I never hear anyone tell them out loud. It’s not silent, but it’s smooth and somewhat gentle, and the floor and the equipment are always spotless.

Everyone seems to know what’s expected of them. I see toddlers watching the girls carefully, so I assume they grew up knowing what to do.

This taking of donuts to the Mansion has been a weekly routine for three weeks, and I think I’d be run out of town if I failed to do it.

This week there was a surprise – strawberry-filled donuts for $10 a box (regular glazed, plane, and cinnamon donuts are $6 a box). It was something new.

The new strawberry donuts were practically flying out of the shed, the girls reported.

New, strawberry-filled donuts above. They are $10 a box.

A kitchen is a cheerful place, and two boys were helping out at the big table where the donut dough is cut into shape. Everyone had a role, and everyone knew what it was.

Like Moise, Barbara might suggest, but there is no shouting or scolding, or rushing. Her newest granddaughter, 18 months old, was sitting at the table watching the older kids.

Their sisters and Barbara were applying the filters and were cutting the dough, cooking them in oil, and then the love.

The smell was tantalizing; there was quiet, steady work and a lot of smiling and laughing; they were mostly speaking Pennsylvania Dutch.

Because of my friendship with Barbara – I very much enjoy speaking with her – I’m also becoming skilled in located cookbooks that might be related to Amish Cooking. I take out my phone and show Barbara the Amish and Amish-related cookbooks on Amazon.

She always wants to pay me, but I don’t take money for that. We found two new cookbooks this morning and I ordered them.

When I came in, I cuddled with the ever-vigilant Tina,  who appears magically whenever I show up.

Because I was wearing my new Amish hat, everyone started yelling that “grandpa” had arrived. They may live in a patriarchy, but they have no trouble giving me the needle.

The kitchen has two huge stoves, but when they are both fired up (the ovens are all wood-fired), they use shockingly little wood and warm up quickly.

There is no electricity in Miller’s home.  The new stove will make it easier for them to bake more things, and to do it outside.

Friday Donut is a hit, and Barbara is creative, she has no qualms about experimenting and expanding her list of baked things, from bread to small pies to donuts.

Soon the shed will be filled with fruit and vegetables as well.

But I had to return in order to get the Mansion donuts; they were having trouble keeping up with demand. I got four boxes for the Mansion.

They were waiting for me there.

The Mansion is still under restricted access, I can come in, but I have to have my temperature taken and fill out a form. Everyone knows when the donuts are due.

I called into the office, and Bonnie came out to bring the donuts inside. She said there was already a line waiting for them.