May 31 -July 13

78 Walnford Road
Allentown, NJ

The site is open 8am – 4:30pm every day

Full of fascinating history throughout the year, any day is a great time to visit this wonderful historic site and learn more about the Waln family and the evolution of Walnford over two centuries – from an 18th century industrial village and family farm to an elegant country estate. At the heart of the Crosswicks Creek Greenway, the historic district includes 36 acres of field, woodland and wetlands.

Visit their large, elegant home built in 1774, the operating 19th century gristmill and the farm buildings set in a beautiful landscape. Key Ingredients at Historic Walnford will whet your appetite for cheese, brick-oven cooking, and more! Don’t miss grist mill demonstrations, brick-oven cooking, cheese-making and more that will stir your senses during June and July!

A taste of Key Ingredients at Walnford

List of Events

From Ear to Mouth: Corn into Meal
Weekends, April – Nov 1-4 p.m.

Free, drop-in program, all ages (under 16 with an adult)

Experience the rumbling and clacking of a grist mill as our industrial heritage comes alive again along the banks of Crosswicks Creek in Upper Freehold Township. See corn ground in to meal as it was done in the 19th century, during demonstrations at Waln’s Mill every weekend, April through November. Other days and times by reservation, please call 609 259-6275 for more information.

Corn in the corn crib (left) and a look in the grist mill (right).

Fiddler on the Porch
Sunday, June 1, 1-4 p.m.

Free, drop-in program, all ages (under 16 with an adult)

Enjoy music from fiddler Pete Brady as you stroll through the buildings and grounds at Historic Walnford. Picnic along Crosswicks Creek, tour the Walns’ elegant 18th century home and view the traveling exhibit, Key Ingredients: America by Food, or just relax in a rocking chair on the front porch.

Brick Ovens, Not Just for Pizza!
Sunday, June 8, 1-3 p.m.

Free, drop-in program, all ages (under 16 with an adult)

Today the wood fired bake oven has become a specialty product. In the past it was a regular feature in many homes. Come catch a glimpse of 18th century life at Historic Walnford as you see, smell, touch and taste (some baked good will be for sale) while the Blue Hen Bakers share their wood fired brick bake oven expertise and historical baking knowledge with you.

“To Eat and Wear What’s Rais’d at Home”: Domestic Work and Gender in Revolutionary New Jersey
Thursday, June 12, 7-8 p.m.

Free, drop-in program, all ages

Mary Rizzo, Ph.D. uses diaries and other archival sources to examine work and discuss the political expression and social networking involved in “women’s work” during this volatile period in our state’s history.

Site coordinator Sarah Bent explains to visitors how to use a kitchen tool.

The Tomato: a Key Ingredient in New Jersey’s Agricultural History
Saturday, June 21, 2-3 p.m
Free, lecture and discussion, all ages (under 16 with an adult)

Food Historian Judith Krall-Russo offers an engaging presentation on one of our best known agricultural products, the tomato! Come hear all the juicy tidbits of information she has uncovered on the history of this interesting fruit.

Sarah Bent and a visitor make some ice cream at Historic Walnford during Dairy Weekend.

From Moo to You
Saturday and Sunday, June 28,29 1-4 p.m.

Free, drop-in program, all ages (under 16 with an adult)

Meet a real “Jersey Girl” and learn how the milk from a cow can be transformed into butter or ice cream with your help! Drop in at Historic Walnford this weekend for some hands on dairy history and tasty learning.

Holly the cow takes part in Historic Walnford’s Dairy Weekend.

Sunday, June 29, 1-4 p.m.

Free, drop-in program, all ages (under 16 with an adult)

Soft, hard, blue, yellow, learn about the many types of cheese and how they were made in the past, as food historian Clarissa Dillon shares her expertise with a family friendly display and discussion. See a variety of 18th and 19th century cheese making equipment on display including items from Walnford, where cheese was one of the products produced and exported in the 18th and 19th centuries.

Laird and Co., America’s First Commercial Distillery
Thursday, July 10, 7 p.m.

Free, Adults

Lisa Laird Dunn, Vice President of Laird and Co. will provide an interactive lecture on the history of her family’s Monmouth County distillery, with a display of artifacts and images. Come learn about another way agricultural products were used past and present.

The kitchen at Historic Walnford.