The latest report from the Howell Farm farmhouse is that restoration work is on schedule to be completed by May, maybe even a little ahead of schedule. Once the farmhouse is open again, historic cooking activities will resume -- and everything else that happens in a working farmhouse. My fondest memories of the farmhouse, back from when I was an intern, are of sitting at the kitchen table for a few minutes during coffee break or lunch on cold March days, drinking hot coffee, frying up a few eggs, spooning out Farmer Rob's homemade hot sauce, and trading stories and jokes with the farmers and other interns. At the time, I was joined by three other interns, Tom, Peter, and Matt. Tom is now farming organic vegetables in northern Maryland and owns a few draft horses. Matt and Peter are both farriers. Matt works in upstate New York. Peter works in New Jersey, Pennsylvania and sometimes Florida and other exotic locations.
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The Furrow is the online newsletter of The Friends of Howell Living History Farm. We will be updating this site about once a week with crop reports and other insights into life on a horse-drawn living history farm.
|THE FURROW: The online newsletter of Howell Living History Farm||