There was a fall coolness to the air yesterday as I interpreted Lenape Foodways at the Even Mumbower Mill’s Old Fashioned Mill Day, so I wore my woven rabbit jacket while preparing the newly harvested squash for the drying rack. The finished squash “rings” are on the tree stump table behind me.
Posted in culinary history, drying, food, food history, Food preservation, Lenape, Native American, squash | Tags: culinary history, food, food history, Food preservation, foodways, Lenape, Native American, squash
All articles and images posted to this blog are copyrighted by Susan McLellan Plaisted. Please attribute quotes and obtain permission to reproduce articles or images. Contact Susan for permission at foodhxsmp@gmail.com.
Heart to Hearth Cookery
Oh I dried my small pumpkin and squash last year in rings too not realizing it was a Native way of doing it. Wonderful! Question though, do you peel them first or dry them skin on? I did a little of both as I was drying winter squash and wasn’t sure how to do it.
By: Elizabeth Huxford on September 20, 2011
at 10:03 pm