Happy Birthday House
Our new home in Edenton, NC, is in the far northeastern corner of the state in the area known as the inner banks, or down east. In 1722 the Colonial Assembly designated Edenton as the colonial capital. It rapidly became the cultural and economic capital, as well. Much of the original colonial town is now part of the North Carolina State Historical Site, which encompasses much of the town, including our house. Many historians believe Edenton surpasses Williamsburg, VA, in beauty and interest because the buildings here are not reconstructions but are restored originals and are occupied. Special events and tours are ongoing here.
This year is Edenton’s 350th birthday so there have been several small, but once-in-a-lifetime events happening. I’ve written about several, including the restoration of the jail, the pirate exhibit, and the ribbon cutting at the theatre. Last Thursday I walked to the next block on our street to attend a ceremony at the Oldest House in North Carolina. It was purchased a few years ago by entrepreneurs who restored several houses and commercial buildings, and they began the preservation work. During the removal of walls, the age of the structure was revealed and determined to be 1718, the oldest in the state. (This is what happened to ours, determined to be 1790.) Now on the building’s 300th birthday the owner deeded the house to the Historical Commission of Edenton. So many people came the cars and trucks were parked in front of our house and beyond. My neighbors and I planned to walk, and many other walkers were picked up by the Trolley ringing its bell going down Queen Street. We stepped off my porch and the trolley stopped. Everyone waved and shouted, so we got on and rode one block to the festivities! After the deed transfer ceremony, a brief discussion about the house and a quick walk-through, the crowd proceeded to the Court House, where refreshments were served. They were called “Colonial Niceties.” This was my favorite recipe:
Sweet Potato Hash on Crostini
Diced cooked sweet potato. Diced in tiny little squares. Craisins. Tiny snips of shallots. Mix together and let sit to blend. Put the hash on the crisp toast. (Rusk or Crostini). Top with pecan half. (Don’t cook potato too long or it will mush.)
Colonials, the chef said, would have made rusk or crisp toast. Raisins and chopped cranberries or raisins and chopped grapes would have been likely, maybe even tiny diced apple. Sweet potatoes and pecans were, and are, very plentiful around here! Chef said they likely looked for ways to use them up.
Saturday, I signed books at the Penelope Barker House on the waterfront in Edenton. I met a man there who said in the 50s when he was around 14, he watched them roll the Barker House on logs to this location. He said folks came from all over to watch this spectacle. The movers were so sure they could do this, they set a glass of water on the window sill and bet it wouldn’t spill. The move was less than a mile but took all day. No water was spilled.
I’m not selling many books right now, but I’m still learning a lot to share. I hope you are enjoying the articles.