Did you know that July is Read an Almanac Month? If you belong to the younger generation, you may ask, “What is an almanac? What is it used for?”

An almanac is a yearly publication that provides all types of information, but it is well known for its weather forecasts and predicting the phases of the moon and the seasons, high tide and low tide.

The first printed almanac appeared in the mid 15th century. Benjamin Franklin began his famous Poor Richard’s Almanacs in 1732. When I was a child, I would hear my parents discussing the best days for planting as outlined by the McDonald’s almanac, and I believe they implemented that advice for planting vegetables as well as flowers.

Then when my father passed away, my mother no longer bought the almanac, and I never thought about it until many years later when I began receiving free copies of the Old Farmer’s Almanac from a charity I donate to. This almanac was founded in 1792 by Robert Thomas. In addition to the usual weather forecasts, planting guides, and astronomical data, the Old Farmer’s Almanac has taken on a new look by featuring trends in fashion, food, sports, technology, and even jokes.

I just received three Old Farmer’s magazines — one with recipes, another with gardening, and the third with birds. Here is a recipe from one of the magazines:

Creamy shredded potatoes

Think of a potato omelet served in squares … this is it. The top is crisp and crunchy, the bottom is nicely chewy. For best results, make enough egg mixture to almost cover the potatoes in the baking dish.


  • 5 medium russet potatoes
  • 1/3 cup butter, melted
  • ½ cup chopped onion
  • 1 can (5 ounces) evaporated milk
  • 3 eggs, beaten
  • 1 ¼ tsp salt
  • 1/8 tsp black pepper
  • 1 cup shredded cheddar cheese


  • Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish.
  • Peel potatoes and place in a bowl of cold water to prevent discoloration. Set aside.
  • Melt butter in a skillet over medium heat. Add onions and saute for 5 mins, or until limp. Add milk and bring to a boil. Remove from heat .
  • Shred potatoes by hand or in a food processor.
  • Beat eggs, salt, and pepper in a bowl until frothy. Add shredded potatoes. Stir to combine. Add milk mixture. Add ¾ cup of cheese to potato mixture and mix well.
  • Pour into prepared baking dish. Bake for 1 hour, or until egg mixture firms up. Top with remaining cheese and bake for 5 to 10 minutes or until cheese melts. Cut into squares and serve hot.  Makes 4 to 6 servings.


The next time you visit your library, search the periodicals section. You may be able to browse through a few almanacs. If you can’t find one and you think an almanac may be a valuable addition to your library, you can always pick up a copy by clicking on the link below: https://amzn.to/4cMFyvm

This is an affiliate link and if you do click on it and make a purchase, I would receive a small commission. Thank you!

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Angela is a blogger and author of Christian women’s fiction and Christian romance. Her latest release is Making Music Together.

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