If it’s September, it must be pumpkin time. Before the pumpkin spice lattes and muffins of today, people were eating dishes made from Connecticut Field and Long Island Cheese pumpkins. It was a dependable crop and stored well over the colder months providing a reliable source of food. Meet the workhorse of the Colonial kitchen – the pumpkin. Our hearth cooks will be making a variety of dishes using heirloom pumpkins and old recipes using this staple of the fall menu.
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Earlier Event: September 15Early American Furniture: Recent Research in Training, Technique, and Lifestyle
Later Event: September 29Open Hearth Cooking Demonstration: In a Pickle