March, 2012


March 26th, 2012 by Carolyn

Throughout the days we take lots of pictures and document every thing

we make and do in the foodways department. Unfortunately we can’t blog about everything so

once a week we’ll do an entry devoted to these moments.



It can get pretty dark on a cloudy day in the village.




Gracefully grazing goats.




Onions and drying herbs.




Stuffed goose roasting by the fire.


William Bradford’s Garden Verse

March 21st, 2012 by KM Wall

” All sorts of roots and herbs in gardens grow,
Parsnips, carrots, turnips, or what you’ll sow,

Onions, melons, cucumbers, radishes,
Skirrets, beets, coleworts, and fair cabbages.”

- 1654. Bradford, William. Verses.
- Massachusetts Historical Society. p. 61.


The sort of roots that are available on the first day of Spring…..

turnips, March

March Turnips

Turnips planted in September will grow throughout the winter. The usual freeze/thaw pattern of winter can heave them out of the ground. The warm weather we’ve had this winter has them already sprouting leaves, about a month ahead of typical. At this point they’re better for leaving, and waiting for the stalks and flowers and then seeds to plant more turnips.

Also going into the second year for seeds……

Leeks in March

Leeks can be planted in August and September to winter through. Again, a few need to be left in the ground to for seed.

onions in March

Baby onions – this is what happens when your onions go to seed and you don’t gather them all. These clumps are where onion seed heads fell. Now they can be divided out to fill a new bed with onions to harvest in mid-August.

garlic in March

Garlic – also planted to winter through. This garlic was planted the Monday after Thanksgiving. It is an heirloom variety that was donated from the Maine garden of a former pilgrim gardener. It also need to be ‘set out’, that is spread out so that the bulbs have room  to really grow.  Garlic  is a footsoldier in the 17th century housewife’s kitchen to keep her hardworking family in good health. This patch really does look like little green soldiers at attention!

Spring! 1620/21

March 20th, 2012 by KM Wall

Monday and Tuesday March 19 & 20 1620/21.


“…we digged out grounds and sowed our garden seeds….”

- Mourts Relation, p. 54 (Applewood ed)

Sauce madam, another

March 15th, 2012 by KM Wall

Sauce Madame.

Recipe sauge, percely, ysop & saueray, quyncis, gode perys, & garlic, & put in þe gosse, & sew þe hole agayn þat no grece go oute; & roste it & leye þe grece þat drops fro þe sawce & etc. –  Source [MS Harley 5401, S. Wallace (trans.)]

Sauce Madame

Recipe  Sage, parsley, hyssop, & savory, quinces, good pears, & garlic, & put in the goose, & sew the hole again that no grease go out; & roast it & let the grease that drops from the sauce & etc.


Sauce madam (one version)

March 15th, 2012 by KM Wall

Sawce madame. Take sawge, persoly, ysope, saveray, Onyons gode, peres, garlek, I say, And grapes. go fille þy gose þenne And sew þy hole, no grece oute renne. Lay hur to fyre and rost hyr browne, And kepe þo grece þat falles doune. Take galingale and þo grece þat renne, Do hit in posnet, as I þe kenne. Whenne þo gose is rostyd, take hir away, Smyte hir in pesys, I þe pray. Þat is within, þou schalle take oute, Kest in þy posnet with outene doute. 3if hit is thyke do þerto wyne, And powder of galingale þat is fyne, And powder dowce and salt also. Boyle alle togeder er þou fyr go, In a dysshe þy gose þou close Þe sawce abofe, as I suppose.

-  Source [Liber cure cocorum, T. Gloning (ed.)]
Sauce Madame
Take sage, parsley, hyssop, savory, onions good, pears, garlic, I say, And grapes. Go fill thy goose then And sew thy hole, no grease out run. Lay her to fire and roast her brown, And keep her grease that falls down. Take galingale, and thou grease that ran, Do it in a posnet, as I thee ken. When thou goose is roasted, take her away, Smite her in pieces, I thee pray. That is within, thou shall take out. Cast in thy posnet with outene doute , if it is thick do thereto wine, And powder of galingale that is fine, And powder douce and salt also. Boil all together ere thou fire go, In a dish thy goose thou close the sauce above, as I suppose.

To Roaste a Goose

March 6th, 2012 by Carolyn

What is Foodways?

March 6th, 2012 by KM Wall

“Apropos of methodology, I suggest that the food habits of a pre-industrial or folk group are interwoven into its entire way of life and cannot be fully understood apart from the group’s natural and man-made environments, its social organization, and its culture. To study the relationship between the variables, a model has been employed which I call “foodways.” This concept refers to the whole interrelated system of food conceptualization, procurement, distribution, preservation, preparation,and consumption shared by all the members of a particular group. A group’s foodways can be seen as both a conceptual tool useful in sorting data and as the intrinsic structure of a cultural complex itself, that bundle of ideas carried around by the group’s members themselves as part of their conceptual equipment, and patterned behavior and material phenomena these ideas shape. This foodways concept is related to what anthropologists call a subsistence system; it differs however in the emphasis it gives to the food quest. Whereas the study of subsistence is concerned with all basic necessities of life,  foodways refers only to alimentation. And while subsistence studies tend to neglect the non-procurement and distributive aspects of foodways, entho-gastronomy and culinary lore, for example, the foodways approach focuses on all aspects of a group’s food habits. It is a holistic approach to a cultural complex, which simply cannot be appreciated if studied piecemeal, …..”

Jay Allen Anderson, “A Solid Sufficiency”: An Ethnography of Yeoman Foodways in Stuart England. Dissertation in Folklore and Folklife, University of Pennsylvania, 1971. Preface.

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