Deerfield, Mass. (August 9, 2017)---- As the temperatures fall and the leaves change to their red, yellow, and gold hues, there's nothing like the aroma of mulled cider and the smoke from the open hearth that fills the air. Whether it's seeing an artisan demonstrate an historic trade, strolling down the street touring houses, or learning how early New Englanders communicated, this autumn is chock full of great programs and activities for everyone at Historic Deerfield.

September 15-17,  Historic Deerfield Decorative Arts Forum

Join us for the upcoming Historic Deerfield Decorative Arts forum on early American furniture.

Ongoing research drives any field of inquiry fueled by new information, theories, and methods. In the world of art and antiques, the information is both intellectual and visual, always appealing to multiple senses and taking us back in time to when the artifacts were new and defined by modern techniques and lifestyles.Taken together, objects populate places just like people do and become a time machine for imagining what shaped the past and therefore ourselves. Please join the Curatorial staff at Historic Deerfield for a look at current research in the study of early American furniture from the cabinet shop to parlor and chamber. The weekend in Deerfield, among our museum houses and extensive collections, will kindle a passion for learning about the unspoken meanings imbedded in early American craftsmanship. For more information and to register, contact Julie Orvis  (413) 775-7179 or visit  

Saturday, October 14 and Sunday, October 15, Free

Open Hearth Cooking: It's Pumpkin Time

September 16, 23, 30

10 a.m. - 4 p.m., Visitor Center at Hall Tavern Kitchen

If it's September, it must be pumpkin time. Before the pumpkin spice lattes and muffins of today, people were eating dishes made from Connecticut Field and Long Island Cheese pumpkins.  It was a dependable crop and stored well over the colder months providing a reliable source of food. Meet the workhorse of the Colonial kitchen - the pumpkin. Our hearth cooks will be making a variety of dishes using heirloom pumpkins and old recipes using this staple of the fall menu.

 

Open Hearth Cooking: Tavern Fare

October 6-9, 13-14, 20-21, 27-28

10 a.m. - 4 p.m., Visitor Center at Hall Tavern Kitchen

Colonial New England taverns were common in both small towns and cities. They were a welcome sight for travelers who could stop for a drink and a hot meal. Local people went to taverns to catch up on town news, see friends, have a drink or a quick meal. Taverns were known for their quick and hearty meals rather than fine dining. Come see the 1786 kitchen at the Hall Tavern and see what's on the Bill of Fare for the day.

 

Open Hearth Cooking: Time for Pie

November 4, 11, 18

10 a.m. - 4 p.m., Visitor Center at Hall Tavern Kitchen

Who doesn't love pie? As the fall settles in and the days get shorter, our cooks will be busy in the kitchen making pies. Pies were a common dish served as part of the meal. They were savory or sweet-sometimes both with surprising flavor combinations. Come and learn about pie!