What an afternoon! Every year, our John Lewis Society (JLS) members get together to cook a massive historical supper on all the farms. Such a feast!
What is the John Lewis Society? It is an apprenticeship offered to young teenagers, ages 12-16, who are assigned to one of the farms as a mini-interpreter, costume and all. They learn to work with our animals, do household chores, participate in typical daily activities, and interpret the house to visitors. And, they get to cook. A lot!
So what's on the menu for tonight's supper feast? Let's hop around the farm and take a look at the preparation. Keep in mind that all the foods are from historical receipts (recipes), and are appropriate for each country and time period.
First stop, 1630s England! Menu: Roast lamb, mushy peas, rolls, almond tart, currant cake
Try not to drool on your keyboard for this next one:
Next up, 1730s Ireland. Menu: Oat cakes, pottage (with oats, parsnips, turnips, carrots, and onions)
Onwards to 1720s-40s Germany. Menu: Sauerkraut, bratwurst, spelt noodles with bacon and sundry garden foods.
Heading out to 1820s America next. Menu: Bacon & Eggs pie, blueberry pie.
Last stop, 1850s America: Mashed potatoes, mashed squash, garden vegetable salad.
They harvested their own potatoes from the farm to get started, and washed them up.
Here is the squash they used, from the 1820s garden, called "Turk's Turban."
Now, I know what you're all thinking. "Poor interpreters! They must've had to clean up after all those children!" I assure you, readers, that these wonderful apprentices even did the dishes!
(If you have a son or daughter between the ages of 12-16, and are interested in joining the John Lewis Society next year, please contact the FCM for details.)