Pickled pork and cornmeal mush! The last weeks of winter brought a very monotonous diet of preserved and dried products to the colonial farm family. Fresh food had been long consumed, and the green sprouts of spring seemed far away. Learn all about the way the colonists managed their meals over these long days, described as “weeks of want.” The colonial cooking specialists of The Miller-Cory House Museum will provide a fascinating look at this time as they prepare typical late-winter dishes over the museum’s open hearth. Tours of the fully furnished, c1740 farmhouse are included. . Admission is $4 ages 13 and older; $3 ages 3-12 and free age 2 and younger. No reservations are necessary.