Saturdays in September
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.