Garden Diary - March 2016

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Winter Kitchen at Howell Living History Farm
Saturday, 5 March 2016

A busy Saturday at Howell Living History Farm today. There's so much going on that I cannot fit everythig into one entry. So let's begin with the Winter Kitchen. Some background - when the farm was given to Mercer County the understanding was that it would be used to share with children what farm life was like in the twenty year period between 1890 and 1910. In addition to all the outdoor acticities of plowing, planting, harvesting and more, now that the farm house is fully renovated (an eight year project) there can now be events such as today's winter kitchen.

The1904 Glenwood stove that is the heart of the kitchen.
It provides a welcome warmth today. August - not so welcome.

Kim is rolling out biscuit dough. She mixed flour, baking powder, salt, butter, and buttermilk. Not the cultured buttermilk we're familiar with today but the true buttermilk that's left after making butter from cream. She's very much at home in this kitchen. Many of the items (rolling pins, wooden spoons, bowls, and more) come from her own kitchen, handed down from mother and grandmothers, family who were, at one point, owners of the farm.

The goal, remember, is to share with visiting children. I just love Kim's body language as she encourages this girl who is trying her hand at rolling out dough.

The littlest helpers need more of a helping hand when cutting out biscuits.

A tray of biscuits coming out of the oven.

Biscuits, butter churn, and bowls. These are not big fluffy biscuits. Spread with Kim's peach cobbler jam there were frequent requests for seconds. One she was pleased to hear but unable to grant. After all visitors will be coming through for most of the day so there must be enough for all to sample.

For a more historical winter kitchen event go to Open Hearth Cooking

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