SC - Tatar herbs from Poland

[Huette von Ahrens]

Christine,

The book says grits.  But whether or not that is a
translation problem, I do not know.

Thank you for the kind thoughts.  I am hoping that
next year I will be able to see my first Pennsic for
myself.  After hearing Pennsic stories for the last
25 years, it is about time that I go.  The only
problem I am having is figuring out how to transport
all my
camping gear from CA to PA, without having to drive it
out myself or paying a fortune to have it shipped. 
Well, I have a year to figure this out.

Huette

- --- Christine A Seelye-King <mermayde at juno.com> wrote:
> 
> > "Tartarian buckwheat [(Fagopyrum tataricum)] came
> to
> > Poland from central Asia during the thirteenth
> > century, along with sweet flag (Acorus calamus)
> and
> > Tartar bread plant (Crambe tatarica), a potherb
> often
> > used in porridges prepared with buckwheat grits. 
> <snip>
> 
> > Huette
> 
> Buckwheat grits or groats?  Buckwheat, which is
> actually not a grain at
> all, but a member of the rhubarb family, produces
> grain-like groats that
> I suppose could be further steel-cut to produce
> grit-like particles, but
> I have never seen them like that. 
> Interesting info, though.  
> Sorry you missed the Cook's Feast, I was looking
> forward to meeting you. 
> We also missed Sir Cariadoc, but I saw him
> shepherding his family around
> the food court one day, and I suppose he was
> occupied with them.  
> Chrisitanna
>
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