Category: Connecticut Travel

Nestled in the historic heart of Woodbury, Connecticut, The Glebe House stands as one of the nation’s earliest house museums—an enduring symbol of early American architecture and preservation. Nearly lost to demolition a century ago, this treasured landmark was saved in 1922 by the Seabury Society and restored under the visionary leadership of Henry Watson Kent, founder of the American Wing at the Metropolitan Museum of Art. Since opening its doors to the public in 1925, The Glebe House has remained a beacon of early American history, education, and community engagement.

To commemorate its remarkable legacy, The Glebe House is hosting a dazzling celebration — “Cheers to 100 Years” —a Gatsby-style gala to be held on June 27th at Aria Wedding and Banquet Facility in Prospect, Connecticut. Guests will be transported back to the Roaring Twenties with a night inspired by flappers, gangsters, and silent film stars. The event promises an evening of elegance and entertainment, including a signature cocktail, gourmet food stations, live music by the Harold Zinno Orchestra, and both live and silent auctions.

“We are so proud of all the Glebe House has accomplished in the last 100 years,” says Board President Melinda Belcher, who hopes the gala will draw both longtime supporters and new friends to continue the museum’s mission of preservation and education for the next century.” The event is made possible thanks to the generous support of sponsors and community partners, including Ron and Adrienne Artale, Guy Gabrielson, Dr. Duncan J. and Melinda Belcher, Bennett Sullivan Associates, William T. Drakeley Swimming Pool Company, Carter and Sally Booth, Marc and Susan Joy Minker, J. Andrew Ward, Norbert E. Mitchell Co., New Morning Market, the Episcopal Church in Connecticut, O&G Industries, and Ace Hardware of Woodbury among many others.

Tickets are $150 per person, with decorated VIP table options available for $2,000 for ten guests. The RSVP deadline is June 6th, and tickets can be purchased online at www.glebehousemuseum.org. Can’t attend? Donations are gratefully accepted to help preserve this national treasure for generations to come. For more information, please contact: office@glebehousemuseum.org.

About The Glebe House
Built about 1750, the Glebe House was saved by a committee that eventually became known as the Seabury Society for the Preservation of the Glebe House and was restored in 1923 under the direction of Henry Watson Kent, founder of the American Wing at the Metropolitan Museum of Art in New York. It opened to the public as a Historic House Museum in June of 1925.

The Glebe House was the farm homestead of Woodbury’s first Anglican Minister, Rev. John Rutgers Marshall, his wife Sarah, their nine children, and three enslaved persons. It is historically significant because it is where the first Bishop of the American Episcopal Church, Reverend Dr. Samuel Seabury, was elected in 1783.

At the time, this was a momentous decision because it assumed the separation of church and state and religious tolerance in the new nation. This significant historic house museum is beautifully appointed with period furniture, some of it locally made, and it is surrounded by the only extant garden in the United States designed by Gertrude Jekyll, one of Great Britain’s most famous 20th-century garden designers. The garden includes a classic English-style mixed border in Jekyll’s signature drifts of color, foundation plantings, and a planted stone quadrant.

Ramps, also known as Allium tricoccum, are among the first wild edibles to emerge in the spring, bringing with them a burst of pungent flavor, rich nutrients, and centuries of tradition. Though often compared to scallions or leeks, ramps are distinct—smaller, more delicate, and packing a stronger taste that has earned them a revered place in both traditional medicine and modern cuisine. These wild greens grow in the hardwood forests of eastern North America, including the high elevations of Connecticut, and are typically found in dense clusters due to their slow reproductive cycle.

The leaves of the ramp plant make their appearance in April, lasting only through mid-May before yellowing and dying back as the weather warms. Afterward, a single flower stalk emerges, producing seeds that may take up to two years to germinate near the mother plant. Because of their short growing window and limited reproductive cycle, ramps are considered a spring ephemeral and should be harvested sustainably—only a portion of the greens should be taken to ensure future growth.

A Rich History in Native American Tradition
For centuries, Indigenous communities such as the Chippewa, Iroquois, and Cherokee recognized the value of ramps not just as food, but as medicine. The root was decocted to induce vomiting or expel intestinal worms in children, while the warm juice was applied to earaches and bee stings. Ramps were also used as a remedy for colds and coughs, making them a valued component of early spring diets when fresh greens were scarce.
From Forest Floor to Fine Dining

Today, ramps have achieved cult status among chefs and food enthusiasts. Their savory, garlicky flavor makes them a sought-after ingredient in seasonal dishes, often featured on the menus of top restaurants during spring. Traditional Appalachian festivals celebrate ramps with dishes like eggs and fried potatoes cooked in bacon grease, demonstrating the deep cultural connection these wild leeks have with regional heritage.

High in vitamins and rich in sulfur compounds like kaempferol—also found in garlic—ramps offer not only taste but health benefits. These compounds support cardiovascular health and aid the liver in cholesterol elimination, making ramps a true superfood of the forest. However, with increasing popularity comes the need for conservation. Ramps are now on a watch list in some areas, so ethical foraging practices are crucial to ensure their survival for generations to come.
In short, ramps are more than just a fleeting springtime treat—they’re a flavorful, nutritious link to the land, culture, and culinary innovation.