For the Heritage Days, they bring in all the supplies they will need ahead, extra wood etc, and then their craftsmen and tradespeople. This experience is two full days of colonial foods, demonstrations, crafts, and lectures that will help visitors of all ages better understand the lives of the early settlers in the area. http://freelandfarm.com/heritage_days.php
From the food side of it, they had all kinds of neat stuff. Hearth cooking with stews and pig's stomach, which I love. Three Sisters stew which was a corn and squash and bean soup that is completely based upon companion planting methods. You plant the corn, then plant the bean vines that go up it later and then the squash at the bottom to hold in moisture etc and all come due about the same time. They had the BEST horseradish there, and unfortunately, we missed out on the last of it for sale. There was also pepper cabbage, apple molasses shoofly pie, ice cream, potato candy, corn culture, crackers, venison sausage in cider, and of course fresh cider as well, with their recipe for a the best mix, which was very interesting. They also had a lovely laid colonial table, and fresh butchering of a nice pork, so I had complete ambrosia today, fresh cracklings!
I had also stated that they care for the Warrior Run Church......they had a civil war reenactment camp there of the battery, and I learned so much from that alone. It was a treat and I thank all of those who came out to make it possible to see the crafts and history live on!
PA Dutch Chicken Corn Soup with Rivels
2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground lemon pepper
splash of lemon juice
10 ears fresh corn
1 cup sifted all-purpose flour
1/2 cup milk
1.In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
2.When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
3.Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
4.Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
5.Chop cooled chicken meat and add to soup.
6.In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.