One of the highlights of the Festival is our daily ox-roast. A 1,200 pound oxen is put on a spit and slowly roasted over a bed of coals throughout the day. Steeped in a blend of spices and herbs, the ox is sliced on-site and served to our visitors. Where did this tradition come from, and why is it so special? We will try to answer these questions.

The Ox is truly a noble animal. They originated in Asia and came to American with Neolithic man during their migrations. The ox were only used for farming and highly regarded as a religious animal and unfit for human consumption. In the 16th century a team of 8 oxen were needed to pull the first heavyweight plow called the "moldboard plow." The farmers would share the team and plow because individually, no one could afford to own them. This was one of the many reasons that America expanded through farming communities. The wonderful pastime of eating an ox is a modern development. Picnics have traditionally been held by the Pa Dutch after the harvest of their crops, but before fall planting. These "harvest feasts" were major social and festive occasions, attracting young and old from the entire community and surrounding countryside. While the women cooked, baked and prepared beverages, the men would put the ox on the spit to roast. It would take 12 hours to cook, then everyone would eat "til they ouched!"

At these "harvest feasts" business and socializing took place. Many a horse was traded and many a young romance bloomed over the long trestle tables and massive piles of food. The "harvest feast" tradition is carried on today at the Festival's very own Ox Roast. Come see this majestic beast as he slowly cooks over the red-hot coals, and sample a taste of one of the Pa Dutch's finest treats.

Credits to Bill and Veon Becker and Pa Folklife Magazine