By the time spring came, early New Englanders had just about used up their supply of stored and preserved food. Discover the meaning of “scraping the bottom of the barrel” and learn why people of the past eagerly awaited the first fresh foods of the season like asparagus, eggs, and milk.
Open Hearth Cooking Demonstration: Old Roots and New Shoots - The Challenges of Cooking in Springtime @ Historic Deerfield
