Culinary Insights | Kathleen Wall - decor by Setting the Space

Introducing a Taste of Plimoth with Kathleen Wall

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

 

Featured Recipes

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Pottage | A Taste of Plimoth with Kathleen Wall

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; […]

 

 

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  1. […] bird, the chicken, which will be featured during the Culinary Insights program and also during A Taste of Plimoth with Kathleen Wall.  We will be announcing a new program for children.  Of course all of your favorite farmers and […]

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