From farm to fork: about the history of potatoes in Sweden
The potato has played a very important role in Sweden over the last two centuries. Initially, they were used as an emergency food and for...
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A Year on the Field
A Year on the Field
A Year On The Field
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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 21, 2023
Our Flax Year at the Gut Ogrosen (Germany)
At the Gut Ogrosen we started with the flax cultivation during the year 2021 with the brown shell oil-flax variety "Lirina". Since we...
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...
Jun 9, 2023
In the spotlight: our flax in June
Flax is cultivated by our growers in very different climates and regions this year. It is therefore not surprising that the flax is not...
May 19, 2023
Flax to Linen in Vancouver, Canada - Kwantlen Polytechnic University and EartHand Gleaners
The "A Year On The Field" project welcomes a new grower - the partnership of the Kwantlen Polytechnic University and EartHand Gleaners...
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 24, 2023
Continuing Traditions One Square Metre at a Time
For over two thousand years, Finns have been familiar with flax cultivation. Many traditions throughout the year were closely related to...
Jan 20, 2023
Year On The Field “Wheat Year” Completion
The Year On The Field project looks back on a successful first crop year from preparation to processing. We learned about diverse...
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 21, 2022
Wheat - a photo series of Colonial Williamsburg (USA)
Although wheat was not grown this year at Colonial Williamsburg, this series of captioned photos over the previous years can show you the...
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...
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