A Year On The Field
Project Blog

Oct 27, 2023

Hackles and other Flax Processing equipment in The Henry Ford Collections

Hackles and other flax processing equipment remind us of the constant labor needed to turn an agricultural crop – flax – into raw...

Sep 15, 2023

The Story of the Golden River (1850-1950)

The medieval County of Flanders owes its wealth and reputation to the weaving and processing of woolen fabrics or cloth, as we have all...

Jul 28, 2023

In search of flax – how popular traditions in Brittany can enlighten about flax-processing operation

Here is a fine expression about flax, typical of the rich imagery of Breton: Hennezh zo mad da frikañ bolc’h (that chap is only good for...

Jul 14, 2023

Insights into the ongoing Flax Year at the Israeli Forum for Experimental Archaeology

The Forum for Experimental Archeology in Israel is taking part in the flax growing project "A Year On The Field" for the first time this...

May 12, 2023

Looking back at the last Flax Year - Experiences from the Lauresham Open-Air Laboratory (Germany)

The Open-Air Laboratory Lauresham is an archaeological open-air museum which, among other things, deals with the education and research...

Mar 3, 2023

Flax-growing and linen production in medieval iconography: tools, techniques and gestures

In the Middle Ages, textile plants such as flax and hemp provided not only comestibles for humans and animals, most especially in the...

Feb 17, 2023

Flax to linen at the Colonial Pennsylvania Plantation

Background The Colonial Pennsylvania Plantation (CPP) is a living history museum interpreting the lives of English colonists living in...

Jan 19, 2023

Threshing day at Luisenhof (Germany)

Today we are happy to post yet another final wheat-report, in this case from our grower Luisenhof in Germany. Here comes the personal...

Dec 23, 2022

Christmas baking with sourdough: the Italian panettone

During the Christmas time, we all like to bake and try out new recipes to share with family and friends. In my home country Italy, we...

Dec 19, 2022

Wheat processing at Carter Historic Farm (USA)

We are happy to share Corinne Gordons report on wheat processing at Carter Historic Farm as part of our last posting regarding our wheat...

Dec 10, 2022

"Share the harvest" Program at Howell Living History Farm (Mercer County, NJ, USA)

As reported in detail in one of the previous blog-posts, the wheat at Howell Living History Farm was harvested using both historic and...

Dec 1, 2022

Early 20th century wheat processing in Lorsch (Germany)

In addition to medieval cultivation methods, the Lauresham Open-Air Laboratory (Germany) also explored agricultural technologies and...

Nov 16, 2022

FAQ Sourdough

WHAT IS IT? Sourdough is a natural fermented leavening agent made of only two ingredients: flour and water. During the process of...

Sep 19, 2022

Baking the past – the Iron Age bread buns from Niederkaina

The Archäotechnisches Zentrum Welzow e.V. contributes to the Year On The Field with an experimental project about Early Iron Age food,...

Sep 8, 2022

Wheat harvesting, a popular tradition and a how-to chart

The wheat has been harvested, so time to check out a few of the ways that might have been done, but first, a taste of a wheat product not...

Jul 7, 2022

Niederkaina, an Overview of the Burials with Food Remains made of or containing Wheat

The Archäotechnisches Zentrum Welzow e.V. contributes to the Year On The Field with an experimental project about Early Iron Age food,...

Feb 9, 2022

WHEAT: A Miscellany of Memories

I am writing from the Highlands of Scotland, where, unlike oats and barley, owing to the environment, climate, and local farming...

Dec 1, 2021

WHEAT, A 1990s PHOTOGRAPHIC ESSAY

INTRODUCTION From 1990 to the end of 1996, I had the honour to be Curator at the Weald & Downland Open Air Museum, Singleton, West Sussex...

A Year on the Field

A Year on the Field

A Year On The Field
Project Blog

A Year On The Field Project Blog

A Year On The Field
Project Blog