Plant-based Butter —Butter was a staple food at the Farmhouse during its operation. Enslaved farmers milked cows, separated the milk in large pans to let the cream rise, skimmed the cream and churned it into butter. Today, museum staff want to consider the impact of our food consumption choices. The carbon footprint from raising and processing animals products is one of the highest contributing factors to greenhouse emissions, which is why we will share a butter recipe that is plant-based, delicious, and good for the environment. This plant-based butter has the same texture as dairy butter, and a taste that will leave you wanting more!
Apple Jam —Dyckman farm produced crops such as corn, cucumbers, cabbage, hay, cherries, and apples. The inclusion of a cider mill within the farmyard indicates that there were enough apple trees to make that cider mill worthwhile. We do not to what extent the Dyckmans sold produce at market, since the family left no records of the farm, but we can guess the enslaved people working in the kitchen made apple cider, apple pies, and apple jam! Our recipe is delicious, simple to prepare, uses very few ingredients, and it can last up to six weeks.
The demo will be available on our website from 6/28 through 7/4