Fresh green peas and peppery watercress were made into a bright and tasty vegetable dish during Colonial times. The Wilton Historical Society’s Colonial Cookery and Customs for Kids program on Saturday, June 24 from 11:00 – 12:30 will show kids how to prepare Peas and Watercress Rappahannock. The “reciept” is adapted from Martha Washington’s copy of The Art of Cookery, Made Plain and Easy; Which far exceeds any Thing of the Kind yet published… By a Lady, the 1765 edition. The kids will have fun using a mortar and pestle for the puree – no food processors allowed! Museum Educator Lola Chen will show the children the Society’s 1750 Colonial Herb Garden and talk about gardens and how herbs were used in cooking.
The Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared, they hear about Colonial manners, morals and way of life. The monthly workshops feature relatively simple dishes made with local, seasonal ingredients, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards – as well as any leftovers! The children will learn how a Colonial kitchen would have operated, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes, pease porridge, pickles, an amulet of green peas, apple tansey, fairy butter, pumpkin bread, cranberry shortbread, New Year’s “cakes”, New England chowder, and hand pies. Suggested for ages 6 – 12.
Members: $10; Non-members $15. Space is limited — please register by contacting firstname.lastname@example.org or call 203-762-7257.
Did You Know?
Rappahannock County is located in the Commonwealth of Virginia, and named for the river that separates it from Fauquier County. The name “Rappahannock” comes from the Algonquian word lappihanne (also noted as toppehannock), meaning “river of quick, rising water” or “where the tide ebbs and flows.”