The Year On The Field project looks back on a successful first crop year from preparation to processing. We learned about diverse...

Museum collections contain material culture documenting grain harvesting tools and equipment. The Henry Ford in Dearborn, Michigan, USA,...

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

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...

Although wheat was not grown this year at Colonial Williamsburg, this series of captioned photos over the previous years can show you the...

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

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

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

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

Lazy days of summer start for some farmers only after they finish the most stressful time of their year – grain harvest. Wheat ripeness...

Benjamin Ulmann. Entering sheep in the mobile pen for manuring the land. Photo: Georges Carantino The harvest, a moment of strong...

The harvest of the 2022 wheat crop at Howell Living History Farm began on June 25th as part of a Saturday event. Normally, three horses...

We are happy to post a short report about the wheat harvest at Luisenhof: During the wheat harvest, our friend Markus supported us with...

In the second week of August the team of the Hessenpark Open-Air Museum harvested their grain. Due to extremely dry weather, it could...

The Lauresham Open-Air Laboratory is focusing on educating the public about the Early Middle Ages and is at the same time a research...

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

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...

To highlight the crop of the year, the Canada Agriculture and Food Museum is growing three cultivars of red wheat in a planter as part of...

Abstract We have exceedingly little historical evidence for crop husbandry practices in Anglo-Saxon and medieval England, prior to the...

Shaker Village of Pleasant Hill in Harrodsburg, Kentucky, is a landmark destination that shares 3,000 acres (1214 hectares) of discovery...