Have you been involved in haymaking in the past? Will you be harvesting hay this year? Do you have experience in hay management with...

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...

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

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

At the Gut Ogrosen we started with the flax cultivation during the year 2021 with the brown shell oil-flax variety "Lirina". Since we...

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...

Flax is cultivated by our growers in very different climates and regions this year. It is therefore not surprising that the flax is not...

The "A Year On The Field" project welcomes a new grower - the partnership of the Kwantlen Polytechnic University and EartHand Gleaners...

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

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

For over two thousand years, Finns have been familiar with flax cultivation. Many traditions throughout the year were closely related to...

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

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...

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