Mayflower Sets Sail

On September 16 1620 the Pilgrims set sail on the Mayflower to reach the new land. The Pilgrims were early European settlers of Plymouth colony which is now known as Plymouth, Massachusetts in the United States. The pilgrims were led as a religious congregation of Brownist English Dissenters who were fleeing the volatile political environment in England. They were looking for a calm tolerable place in the Netherlands. They did not want to stay in the Netherlands as they did not want to loose their English cultural identity. The group decided they would travel to the new world and establish a colony. In 1620 this colony was established and was the second settlement that strived in North America the first was Jamestown Virginia in 1607.

In the new world the Pilgrims would enjoy meals as a group. The larger meal would come around what we would consider lunch time and consist of several foods. A thick porridge or bread made from Indian corn, meat, fowl or fish may have all been served at the large meal. Supper time would be mainly leftovers.


Have a bit of fun and make up some mayflower ships with your crew tonight

.12 large red potatoes, sliced in half lengthwise

1 Tbsp. olive oil

½ cup sour cream

2 Tbsp. butter

2 Tbsp. chives, finely diced

1 Tbsp. Italian parsley, finely chopped

1 zucchini, sliced and cut into 12 thin strips

3 large carrots, cut into 12 thin strips

Poppy seeds for sprinkling

Toothpicks

Melon baller or small spoon

Salt and pepper to taste

Preheat oven to 350°F. Place sliced potato halves in a bowl and toss with olive oil. Transfer potatoes to a baking sheet and turn them cut-side down. Bake until potatoes are fork tender, about 20 to 25 minutes. Remove baking sheet from oven and allow potatoes to cool slightly.

While potatoes are still warm, scoop out the center section using a melon baller or small spoon. Leave about ¼ to ⅛ inch around outside edge of potato. Place all potato centers in a medium mixing bowl with butter, and mash together until butter is completely melted. Mix in sour cream and herbs until smooth. Season to taste with salt and pepper.

Scoop spoonfuls of potato mixture back into boat shells with a spoon.

Use toothpicks to skewer through the top and bottom of the zucchini and carrot strips to form the sails. Insert a toothpick sail into each potato half. Sprinkle tops with poppy seeds. Serve potato boats warm or at room temperature.