Posted by: hearttohearthcookery | May 27, 2009

Lenape School Programs

In the past few months, I have done several Lenape school programs for both large assemblies and for individual classrooms. Both have been rewarding experiences and important for schools in Pennsylvania, New Jersey, and Delaware as they study their native peoples.
I have decided to add these programs to a new category school programs on my website http://www.hearttohearthcookery.com.
The web page should be ready for the 2009-2010 school year.

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Posted by: hearttohearthcookery | May 23, 2009

Lenape White Flour Corn

This is the first weekend in months that I do not have a food history program or class so I am spending the time planting my Native American garden. Lenape white flour corn, Shackamaxon beans and squash are being planted. I have to use a ten foot high mesh “fence” to keep the deer away. My Lenape foodways programs which include school programs.demonstrations and a Pennsylvania Humanities Council presentation are very popular.

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Posted by: hearttohearthcookery | May 19, 2009

Confectionery Workshop

May 16th was my first 18th century confectionery workshop and it was great fun to teach!  The students were successful in preparing sugar in the first degree for twelve charges on carraway seeds (comfits), using the syllabub engine, making isinglass flummery in fish molds, and sugar plate.  The devoted volunteers of Bolton Mansion were extrememly helpful keeping an eye to what we were doing at the hearth while they were replacing the beautiful columns in front of the Mansion.  I will be at the hearth again for the Friends of Bolton Mansion at their Summer Festival August 1.  I look forward to the next hearth cooking class  which will be November 14th, 2009 when class participants will prepare a meal at the hearth and enjoy the meal with wine in the oldest part of the Mansion. I list all my classes at www.hearttohearthcookery.com.

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Posted in confectionery, food history

Posted by: hearttohearthcookery | May 8, 2009

Jerusalem Mills Postponed

The Continental Line-Bristish Brigade Jerusalem Mills reenactment scheduled for May 16 and 17th has had to be postponed until fall due to flooding issues.  I had interest in attending this event but my confectionery workshop was scheduled for that weekend.  I can hope that the re-scheduled date will allow for me to attend.  If anyone in the Bucks County area is now free to attend the Confectionery workshop, there are still a few openings.

Maybe some sweets will aid the disappointment as well as the digestion!!

Susan

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Posted by: hearttohearthcookery | May 6, 2009

Upcoming Confectionery Class

One week from Saturday will be my first 18th century Confectionery Class.  I have been researching and equipping for years for this class.  Members of this class will have an opportunity to use a syllabub engine for the preparation of fine syllabubs and a comfit pan for covering carraway seeds with multiple coatings of sugar.  Sugar plate will also be covered in the class.  The class is May 16th in Bucks County, PA.  For more information or to obtain registration information go to www.hearttohearthcookery.com or e-mail foodhxsmp@gmail.com.

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Posted by: hearttohearthcookery | May 3, 2009

Day After NJ State History Fair

Yesterday was the annual New Jersey State History Fair. It was a challenge to interpret Lenape shad fishing and drying with the rain forecast. With three tent flys overhead keeping a view of the drying rack and Delaware River, the interpretation was very successful and I met many interested fair goers.
Thank you New Jersey for continuing this annual event!

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Posted in food history, Lenape, Native American, shad | Tags: , , ,

Posted by: hearttohearthcookery | April 29, 2009

Spirit of the Jerseys Fair 2009

The shad are running in the Delaware River and Heart to Hearth Cookery will be at the New Jersey State History Fair at Washington Crossing (New Jersey side) this Saturday May 2, 2009 from 11 am to 5 pm. This event which is spectacular is free to the public

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Posted by: hearttohearthcookery | April 28, 2009

Tansy-Another bite of history

Sunday I used an herb grinder to create an 18th century tansy. Tansy is the name of a very aromatic spring fern-like herb and is also the name of the receipt. During the 17th century, it is interesting to check the receipts (recipes) as the juice from the tansy is replaced with spinach juice. Every time I prepare a Tansy it reminds me of Dr. Seuss “Green Eggs and Ham”

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Posted in food history

Posted by: hearttohearthcookery | April 27, 2009

Welcome to my blog! Blogging is a new experience for me but I have a passion for food history and wanted to share it with others.  thus I have created “Bites of Food History”.

I am the Proprietress of a food history business Heart to Hearth Cookery (www.hearttohearthcookery.com) and offer programs, classes and workshops on many varied aspects of food history.

The next workshop is all about sweets as I will teach about the making of comfits (seeds with many coatings of sugar), syllabubs, and other 18th century sugar containing foods.

The workshop will be May 16th, 2009 at Bolton Mansion in Levittown, Pennsylvania.

Thanks for your patience as I learn th etechnology of blogging and I will continue to write “Bites of Food History”.

Susan

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