A Taste of New Hampshire’s Past
Sharing the history of food production and preparation in rural New England
- Our Foodways Programming highlights the historic practices used for growing, raising, storing, preparing and cooking foods that were important in meeting the year-round nutritional needs of rural New England families
- Through displays and exhibits, visitors can gain a deeper appreciation for why New Englanders ate seasonally-appropriate foods and how they prepared those foods
- Regional recipes are an important part of our history and may be found in various Museum displays—often as take-home recipes—and many can be found in our Remick Made Cookbook (for sale in the Museum Store)
Located in the Museum Center, our Hearth Room and Victorian Kitchen exhibits are not only visual representations of how these spaces were used in the past, but serve as working areas in which our cooking classes are conducted and where our Hearthside and Country Dinners take place.
Join Us and Taste it for Yourself
- Hearthside Dinner ~ Try your hand at preparing a 19th-century-style meal in our open hearth
- Country Dinner ~ We prepare a seasonal meal for you using Remick-raised meats and, when available, Remick-grown vegetables and herbs
- Cooking class ~ From lighting the fire, on—learn how to prepare foods on an open hearth or a wood stove
Through the foods we grow and the meats we raise, Remick strives to bring sustainably-raised, healthful choices to the awareness of our visitors and local consumers.
We use as many in-season and locally sourced ingredients as possible when creating prepared foods for sale in our Museum Store or for public events.
We operate a seasonal farm stand, open during operating hours. See the Farm Stand page for more information.
Farm-Raised Meats and Eggs
When available and while supplies last, we sell frozen packages (~1#) of farm-raised ground beef, lamb and pork, and farm-fresh eggs. Please call for availability: 603-323-7591.
History you can taste!