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.
Back to All Events
Earlier Event: September 8Museum Store Pop-Up Shop with Joe Dowden, Box Maker
Later Event: September 15A Clean Sweep: The History and Crafting of Brooms