Plymouth Farmers’ Market is teaming up with Plimoth Plantation to introduce a new market day program, A Taste of Plimoth, with Kathleen Wall, Colonial Foodways Culinarian at Plimoth Plantation.
Kathleen has been cooking, gardening, and baking as a 17th century housewife in the 1627 Village at Plimoth Plantation since 1980. Kathleen’s writings about colonial foodways can be found on her blog Pilgrim Seasonings, Notes and Recipes from a 17th Century Kitchen. Through workshops like her ”Hard Core Hearth Cooking” and lectures such as “Pioneer to Pilgrims”, she inspires today’s cooking with unbelievable recipes and techniques from the past.
During “A Taste of Plimoth”, Kathleen Wall will be demonstrating seasonal recipes as a tool for educating visitors about the history of our local food system.
Her first program at the November 14th market will showcase two 17th century recipes featuring Swiss chard: a Lumbardy Tart and an easy-to-prepare gratin.
A Taste of Plimoth debuts at 2:30pm in the Patuxet Room
March brings in the tail end of Winter (in like a Lion) as well as the first hope of Spring (out like a Lamb). It’s also the time to reconsider the foodstuffs that were put by last Fall and make adjustments to making them last until there is something more to gather. Onions that were harvested […]
A Sallet of Green Pease When your green Pease appear, about a handful and half from the ground, cut off enough to boyl for your Sallet, let your liquor boyl before you put it in; when it is tender, pour it forth in you Cullender & let all the water be drained clean out of […]
What do former Pilgrims make when they have leftover meat on bones and some Plimoth Grist Mill Sampe? Pottage, of course! From the seventeenth century…. Of boiled Meats. ….therefore to make the best ordinarie Pottage, you shall take a racke of Mutton cut into pieces, or a leg of Mutton cut into pieces; […]