By the end of winter, early New Englanders had just about used up their supply of stored and preserved food. Discover the meaning of “scraping the bottom of the barrel” and learn why people of the past eagerly awaited the first fresh foods in spring.
» Learn MoreExperience the sights, sounds, and aromas of hearth cooking while learning about colonial foods and diet. This month we feature ingredients that were in season and abundant like fresh eggs and milk, and seasonal produce like asparagus and berries.
» Learn MoreDuring the hot summer, come learn how people in early New England kept cool, and preserved summer produce. Our open hearth cooks will demonstrate how to make cooling beverages including lemonade and switchel. See what’s growing when you visit the Cooks’ Garden dedicated to the memory of Margaret Quinn Orloske.
» Learn MoreVisitors will have an opportunity to connect with folk art that is on display throughout the village, and through art activities at the History Workshop.
» Learn MoreThe 2013 Summer Lecture Series, “Through Her Eyes, In Her Words: The Lives and Writings of Three Colonial Women” will be held July 11, 18, 25 at 7:30 p.m. at Garonzik Auditorium, Koch Science Center, Deerfield Academy. The lecture series is free.
» Learn More