Just coincidence, but Pi Day was also Opening Day at Plimoth Plantation.
I got to make pies, as part as a new program in the English Village :
George Soule came over in the Mayflower in 1620 and lived in Plymouth Colony until his death in 1679. Since Plymouth Colony came under Massachusetts Bay Colony rule (and then became known as ‘The Old Colony’) in 1692, the George Soule story is pretty much the Plymouth Colony Story.
So I picked Parsnip Pies and Apple Pies as pies that were seasonal in the 17th century and each had an important piece of the foodways story to tell.
are one of the things you can plant in September and leave in the ground throughout the winter; they just keep growing, albeit slowly. They seed in their second year, so the won’t last through the warm weather – you’ll have to plant them again when the soil is warmer. You can enjoy them throughout the year.
To make a Tart of Parsneps & Scyrrets
Seeth yr roots in water and wine, pill them & beat them in a morter, with raw eggs & grated bread. bedew them often with rose water & wine, then streyne them & put sugar to them & some juice of leamons, & put it in ye crust; & when yr tart is baked, cut it up & butter it hot, or you may put some butter into it, when you set it into ye oven, & eat it cold. ye Juice of leamon you may eyther put in or leave out at yr pleasure.
Martha Washington’s Book of Cookery p.97
are another root, long out of fashion, that seem poised for a comeback.
A Skirrette Pye
Take the large skirrets, scale them and peele them and season them with Cinnamon and sugar, take good store of marrow and season it with salt and nutmeg then Lay your marrow in the bottom of your pye the your skirrets with some Citron and Ringo Roots when it comes out of the oven putt with sack or white wine caudle.
For more on skirrets
And then there were apples…..