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Kitchen Guild and Foodways Events 2009

The Riversdale Kitchen Guild Presents Seasonal Selections
January 25, February 22, March 22, April 19, May 17, June 21
One Sunday a month, from noon to 4:00 pm, members of the Kitchen Guild highlight a different theme inspired by the traditional cycles of a 19th century farm. Drop by the re-created Dependency kitchen to watch them work.

The Kitchen Apothecary: Foods & Medicine for the Sick and Convalescent Sunday, January 25, 2009, Noon - 4:00 p.m. Early 19th century domestic advice books often have numerous receipts for medicinal draughts and nourishing plain foods that can be easily digested by the sick. Panada, Barley Water, and Essence of Peppermint represent some of the remedies administered to the sick and convalescent; stop in to learn more about these recipes.

The Plummers' Kitchen Sunday, February 22, Noon - 4 p.m. Adam Plummer, an enslaved worker at Riversdale from 1829 until 1864, and his wife, Emily Saunders Plummer, was an enslaved cook at the Three Sisters Plantation in Lanham, MD. After 1864, Plummer and his family lived at Riversdale where Adam was made foreman. By 1870, the Plummers had saved enough money to buy their own farm. Kitchen Guild volunteers will recreate some of the foods that were commonly eaten by African-Americans in the 19th century. See the Riversdale Kitchen Guild prepare foods common among Maryland's 19th century African-Americans, including Riversdale's Plummer Family. Regular admission fees, includes tour of the house.

Soup Du Jour Sunday, March 22, 2009, Noon - 4:00 p.m. Join the Kitchen Guild at the hearth for an early spring cozy afternoon. With little fresh food available at this time of year, it would not be uncommon to eat lots of root-vegetable laden soups and stews. Drop by and see what the Riversdale cooks stir up!

Open Hearth Cooking Class, Saturday, April 18, 2009, 10:00 a.m. Members of the Riversdale Kitchen Guild will teach basic techniques using a variety of equipment and seasonal ingredients. $38 resident*, $45 non-resident; advance payment required by April 13.

The Cat's Run Away with the Pudding String: Steamed and Baked Puddings, Sunday, April 19, 2009, Noon - 4:00 p.m. Learn the meaning of this nursery rhyme as you watch Kitchen Guild volunteers prepare two types of early 19th century puddings: a baked pudding in a paste and a pudding boiled in a bag tied with a string.

Not Your Mother's Packaged Gelatin: The How and Why of Calves' Feet Jelly, Saturday, April 25, 2009, 10:00 a.m. The Historic Foodways Guild of Maryland and the Riversdale Kitchen Guild present Sophie Frederickson, a food historian/holistic food counselor. She will explain the process of preparing the jelly from scratch and demonstrate various ways to use it. $5.

Rosalie's Dairy: Butter Making Sunday, May 17, 2009, Noon - 4:00 p.m. Mrs. Rosalie Calvert ran a successful butter-making business at Riversdale. See Kitchen Guild volunteers churn cream into butter. They will also wash it and prepare it for long-term storage the early 19th century way without the help of refrigeration.

From the Ice House: Ice Cream, Creams & Jellies Sunday, June 21, 2009, Noon - 4:00 p.m. Vanilla, chocolate, and strawberry are all ice cream flavors we know and love. But have you ever heard of parmesan cheese, millefruit, or burnt filbert flavors? See Kitchen Guild volunteers prepare early 19th century style ice cream. They will also make custard creams and gelatins using isinglass, a gelling protein found in the air bladder of fish!

In a Jam: Putting Up Preserves & Jams, Sunday, July 19, 2009 Noon - 4:00 p.m. The strawberry patch in the Riversdale garden will be producing lots of strawberries that will need to be preserved. Watch Kitchen Guild members make jams, preserves or jellies out of strawberries and other seasonal fruit.

In a Pickle: Putting Up Vegetables, Sunday, August 23, 2009, Noon - 4:00 p.m. Carrots, cucumbers, beets, peppers, and summer squash will be harvested; those that are not eaten fresh will be pickled in vinegar, salt, and spices. Kitchen Guild volunteers will tackle this summer chore the early 19th century way!

Health Nut: Sylvester Graham and the 19th Century Whole Foods Movement Sunday, September 20, 2009, time TBD. Did you ever wonder where Graham crackers got their name? They are named after Sylvester Graham, who realized that white refined flour was not wholesome and healthy. Instead, he promoted cooking with flour made from the whole grain. Consequently, in the 19th century, Graham flour was synonymous with whole wheat flour.

Riverdale Park Day: From Field and Forest: Native Game, Saturday, October 3, 2009, Noon - 5:00 p.m. Learn about the native game that was available locally in the early 19th century. Kitchen Guild members will present a variety of dishes using wild game and seasonal vegetables.

Preparing for Winter: Sausages & Mincemeat, Sunday, November 15, 2009, Noon - 4:00 p.m. Late fall was slaughtering time. Join the Kitchen Guild as they ready the larder for winter by turning pork into sausages and using suet to create mincemeat. Take home recipes that you can use to create your own mincemeat for holiday pies!