For those of you who are able to social distance, it might have been a couple of weeks since you last made a grocery run, and you might be getting to the point where you’re running low on supplies. It’s okay, we ate all our emergency snacks in the first two days too. Rather than pb&j again, or ordering in, why not try making some of these simple dishes from the 18th century with the kitchen staples you already have? Baked Rice Pudding If this recipe seems pretty bare-bones, i

Before Gatorade, Powerade, and Vitamin Water, Switchel was the drink of choice for rehydration. by Kate McGowan, Museum Interpreter “I will give a traveler a cup of switchel, if he want it; but am I bound to supply him with a sweet taste?”– Herman Melville, “I and my Chimney” It’s hot. Really hot. Not “stay in the shade during midday” hot but “thank the universe that you have air conditioning and don’t even think of going outside until the evening” hot. At least, we would lik

photo credit: Hilary Schwab Food. When I begin to think about the holidays, it is impossible to do so without thinking about food and all of its deliciousness! We all have very specific food traditions unique to our families and households, based on our culture and the specific region we come from. Born and raised in Southern Maryland (Charles County), I have very fond memories of my family’s holiday meals. These meals were a time for us to visit my grandparents’ houses. Than

In January, a young man named Ian (the son of one of our bluebird monitors) contacted us to see if he could do his Eagle Scout Service Project at the foundation. I had just attended my cousin’s Court of Honor ceremony and I was so impressed with everything he did in order to achieve the rank that I was really excited to get the chance to work with Ian. Ian did not disappoint, and less than four months later, we have an absolutely beautifully renovated Event Kitchen to share w

In the wake of the bombing this month at the Boston Marathon, my facebook newsfeed was inundated with posts and statuses lamenting the state of the world today. Friends and family were sharing thoughts like “what is society coming to?,” “people are pure evil,” and “I fear for my children and their future.” This certainly isn’t anything new–it was the same story after the shootings in Newtown, Connecticut and Aurora, Colorado, and countless other tragedies since, excuse my cli

I am five months and two days (is it really already March?!) into my service year with the Accokeek Foundation, Volunteer Maryland, and AmeriCorps. There are times when I feel as if I haven’t accomplished anything I was sent here to do. I feel as if the weeks are slipping away into months, and there is no way I will possibly meet all of the goals I set for myself in September. The e-mails and calls seem to never stop coming in, the paperwork in all its glorious tediousness se

This volunteer position is to assist with the interpretation of the National Colonial Farm through the belly (and the kitchen), as we explore, sample, and prepare the great regional dishes for which this state is known. The program focuses on educating participants about why we eat what we eat, and how what we eat has changed over time. Responsibilities may include: Cook colonial period foods in a variety of methods, to include but not limited to open hearth, beehive oven, sm

Some Saturdays (the third to be precise), one may enjoy a presentation of the traditional Maryland dishes, or Foodways, dating from the 18th century. This month Matt, manager of the National Colonial Farm and historic interpretation, presented “The Fruits of Our Labor” featuring fig pudding made using figs growing right here on the farm. Be sure to visit during next month’s presentation on Saturday, September 15 featuring force-meat balls and white gravy. #18thcentury #figpud

by Matt Mattingly During the winter of 2010, the National Colonial Farm began to reexamine what is known in the living history world as its “foodways” program.  Many living history museums offer this type of program, which at its core demonstrates how our ancestors prepared food.  Most living history sites develop programs that are consistent with their interpretation, which means that when you go to Mount Vernon you’ll see programs that discuss or demonstrate aspects of life

It was a fairly warm Saturday on the National Colonial Farm but under the shade of a poplar tree the Accokeek Foundation held its monthly Foodways event. Our friends Peter and Stella Pino from the Zia Pueblo in New Mexico, along with our own Matt Mattingly, demonstrated to guests delicious ways to prepare venison, rabbit and muskrat. A long table situated close to the hearth was packed with various dishes, utensils and ingredients necessary for a colonial inspired feast. Gues

by Matt Mattingly, Manager of the National Colonial Farm and Historic Interpretation You know what I miss the most about Southern California? It’s not the weather–75 and sunny all year round is great for the first week, but after that… not so much. It isn’t the beaches, or the sunsets, or the laid back lifestyle. What I miss is a decent chicken taco. I love chicken tacos to the point that when I used to walk into Olamendi’s restaurant on Pacific Coast Highway I wouldn’t even

The Accokeek Foundation's Foodways program explores the foods that our colonial ancestors ate and the ways in which these foods were prepared. This month, the Accokeek Foundation will launch its newly developed Foodways program. The event, held at the National Colonial Farm on the third Saturday of each month from March through November, will explore the foods that our colonial ancestors ate and the various ways in which these foods were prepared. Of course, we would never ha

In March of this year the National Colonial Farm will premier its newly developed Foodways program.  Over the years this successful program has fascinated visitors as they witness firsthand what our colonial ancestors ate and how it was prepared.  This year we plan on taking the program and the visiting public even further into the culinary traditions of Maryland. Maryland Fried Chicken While we will still be cooking over the fire and using all the gizmos and gadgets of years