As the season winds down, the kitchen becomes a wonderland of herbs, vegetables, grains, and meats as farm families “put up,” or preserve, their bounty for the winter. The farmers are busy in the fields plowing and harvesting grains and even hops for beer. Join us as we prepare favorite like horseradish and sauerkraut, do some pickling, and use flowers to create natural dyes for warm winter woolens. An autumn weekend at Old World Wisconsin will be full of aromas that transport you, sights that inspire you, and stories to connect you to Wisconsin’s immigrant past.
Sept 8 & 9: A farm is a busy place! Help us harvest hops, and learn about 1860s-style brewing. Watch as the farmers plow the fields with beautiful 19th-century horse-drawn machines on Saturday, and enjoy exploring the bustling kitchens and gardens as summer turns to fall. *Beer Brewing on Sat Sept 8
Sept 15 & 16: Kitchens can be magical places, and never more so than when food is being preserved for the winter ahead. Join us as we prepare sauerkraut, and make pickles of all kinds. Don’t forget to pick up a recipe card to inspire your own historic culinary adventure.
Sept 22 & 23: We’re brewing beer and threshing barley on Saturday and cooking with beer all weekend long. Join us as we make beer soup and use beer in our breads. And if Beer isn’t your cup of tea, you can stop by the Temperance Tap Room at the Four Mile House for a refreshing soda water and take the Temperance Pledge. *Beer Brewing on Sat Sept 22
Sept 29 & 30: Kitchens can be magical places, and never more so than when food is being preserved for the winter ahead. Help us prepare horseradish and even get to taste different styles of this potent preserve. If it’s chilly, you can try a sample of Egg Coffee to warm you up. Don’t forget to pick up a recipe card to inspire your own historic culinary adventure. Please note, On Saturday we will be openly processing freshly butchered livestock at the 1910s Finnish Immigrant Farm.
Oct. 6 & 7: A farm is a busy place! At our ethnic farm,s you can see traditional butchering, and the kitchens will be bustling with autumn preparations. Help us pack veggies for the root cellar, and learn about preservation while you sample some treats for yourself. *Beer Brewing on Sat Oct 6. Please note, we will be openly processing freshly butchered livestock at our 1870s German Immigrant Farm.
Oct. 13 & 14: Kitchens can be magical places, and never more so than when food is being preserved for the winter ahead. Join us as we make traditional sausages, render lard, and then fry up some sweet treats. If it’s chilly, warm up with a sample of Egg Coffee and maybe share a story around the kitchen table. Don’t forget to pick up a recipe card to inspire your own historic culinary adventure.
The Flavor of Wisconsin
Join the Wisconsin Historical Society's celebration of flavors that connect us to our diverse heritage in the most delicious way. With exhibitions, demonstrations, tours, and tastes around the state, The Flavor of Wisconsin brings to life the history and living traditions that make us who we are. See all our flavorful events here.
Old World Wisconsin
W372 S9727 Hwy 67
Eagle, WI 53119-9503
Old World Wisconsin documents the settlement of 19th- and early 20th-century Wisconsin. It comprises an 1870s crossroads village and 10 ethnic farmsteads located on 576 acres of wooded hills in the Southern Unit of Kettle Moraine State Forest.
Reasonable accommodations will be made for individuals requiring wheelchairs for mobility. Trams are equipped to transport visitors using wheelchairs during regular museum operating hours. Call ahead to make arrangements at 262-594-6301.