Weathering the Winter

Saturday, February 1 from 10:00 am to 3:30 pm Weathering the Winter Winters were harsh in the 18th century, but even in cold and snowy weather there was still plenty of work to do around the farm. Fires had to be built, food preserved and cooked, and animals needed tending. Visit the Farmstead on February

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Seed to Supper Cooking Workshop with Greener Partners

Do you love cooking, trying tasty new recipes, or learning how to be eco-friendly in the kitchen? Then this workshop is just for you! Join Riverbend and our friends from Greener Partners for a super fun, kid-friendly hands-on morning in our indoor and outdoor kitchens! Together, we’ll whip up delicious, healthy food while learning cool

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Peter Wentz Farmstead’s Sheep Shearing Day

Saturday, April 20th from 10:00 am to 3:30 pm Sheep Shearing Day Experience springtime on a colonial farm! Watch our farmers shear our sheep to get them ready for the warm weather. Then, follow the “wool to wardrobe” process as our living historians demonstrate spinning, weaving, and other textile crafts. Hear about all the various

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Weathering the Winter

Saturday, February 10th from 10:00 am to 3:30 pm Weathering the Winter Winters were harsh in the 18th century, but even in cold and snowy weather there was still plenty of work to do around the farm. Fires had to be built, food preserved and cooked, and animals needed tending. Visit the Farmstead on February

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Peter Wentz Farmstead’s Harvest Festival

November 4th from 10:00 am to 4:00 pm Harvest Festival For a colonial farm family like the Wentzes, the fall harvest was the most important time of the year. Join us as we prepare for the cold 18th century winter during our Harvest Festival! Watch demonstrations of traditional farming practices like cider pressing, corn shelling,

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Maple Sugaring at Peter Wentz Farmstead

Saturday, February 25th and Saturday, March 4th from 10:00 am to 3:30 pm Maple Sugaring Join our farmers as they create maple sugar from trees right here at the Farmstead! Watch as they tap the trees, collect the sap, and create the syrup. Learn about the Indigenous origins of maple sugaring and how the process

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Chickpeas aren’t the only option for homemade hummus

Beautiful Beets by Peggy Paul Casella The beet plant is an ancient member of the chenopod or goosefoot family of vegetables, along with chard and spinach, and its leaves are similar in taste and texture to that of its relatives. In fact, the greens—not the sweet red root we think of when we think of

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Gift Guide: The Chef

Cheese CSATwo of the region’s best artisan cheesemakers—Birchrun Hills Farm and Valley Milkhouse—have teamed up on a biweekly cheese subscription service: Collective Creamery. You’ll receive shares of coveted curds at pickup locations across the city. $198 for 3 months (6 total pickups) Herringbone Denim ApronNorman Porter is known for their super high-quality denim jeans, and they

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Sriracha and Old Bay seasoning liven up a fall favorite

Spicy Sprouts by Peggy Paul Casella For a short window of time, from September through December, you can find knobby Brussels sprout stalks at farmers markets and some grocery stores across our region. These mini brassicas are one of the healthiest vegetables around, with more vitamin C per serving than oranges and lots of vitamins

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Vegetarian buffalo wings: a hearty treat

A New Take on Cauliflower by Peggy Paul Casella Mark Twain once said, “Cauliflower is nothing but cabbage with a college education.” Though it’s often upstaged by its flashier, green-hued cousin broccoli, cauliflower has many unique attributes and nutritional benefits that should earn it a place in your regular meal rotation all season long. It

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