SC - a poll on a vegetable stall

[Michael P Newton]

NO,no,no,... (running screaming into the woods)
no, really, it's just that we have a grand tourny event being planned for
memorial day weekend, and we thought it would be nice to have a green
grocers on site.
Which brings me to our next question:
how do we keep these things fresh, and period at the same time?
Beatrix

On Thu, 12 Feb 98 23:28:57 PST "Alderton, Philippa" <phlip at morganco.net>
writes:
>I take it you're chief cook this Pennsic?
>
>phlip at morganco.net
>
>Never a horse that cain't be rode,
>And never a rider that cain't be throwed.
>
>----------
>: 
>: 
>: On Tue, 10 Feb 1998 19:18:12 EST melc2newton at juno.com (Michael P 
>Newton)
>: writes:
>: >A friend and I are planning on running a vegetable stall at our 
>: >group's spring event.
>: >Beatrix
>: 
>>_____________________________________________________________________ 
>
>: 
>: Well, I would do carrots, onions, potatos, celery, cabbage and 
>garlic as
>: the staples. I would add a lesser amount of eggplant, 
>spinach/kale/misc
>: greens and rice. I might even consider adding a few boxes of 
>minestroni
>: soup beans/pasta, hummus, felafel and tabouli mixes, olive oil,
>: vinegar[cider or wine, not the yecchy distilled] and maybe some 
>packets
>: of dressing mix. I know the extra stuff isn't strictly vegetables, 
>but an
>: amazing amount of stuff can be made out of this reather short list 
>of
>: things[it also sort of duplicates what I take to Pennsic as a basic
>: larder. I add jerked beef and chicken, and a few of Fortuna's deli 
>small
>: batch hand made sopresata sausages. I also bring jars of stock base 
>in
>: chicken and beef. You can use the stocks, jerked meats/sopresata and
>: other goodies to turn out soups without needing refrigeration at 
>all.]
>: 
>: margali
>: 
>: 
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