SC - Re: Egg Sizes

[Stefan li Rous]

I'm just an SCA baby - i've only attended two feasts (not counting 
Shire potlucks) in 7 months, and now i'm going to be a Kitchen 
Steward, so I'm thinking in advance of the feast i have to Steward - 
a year from now. The feast is The Boar Hunt, so there are pork 
preparations served at several courses. It's smallish, only between 
50 and 100 people. And it isn't set in any particular time period, 
just Medieval Europe, so no pressing time or culture constraints.

I must say that there have been multiple requests to NOT serve 
armoured turnips *again*. And the cabbage with vinegar and spices was 
not a big hit either. And the boiled leafy greens were uniformly 
rejected (but i don't think they were seasoned). But the 
baked/roasted mix carrots, parsnips, and turnips were mostly eaten.

I know i have to do research and turn up some recipes myself, but i 
thought i'd ask experienced feast planners what late fall/early 
winter vegetables you've served and people have actually eaten :-) 
I'm not exactly asking for recipes (although if you want to share 
any, they will be appreciated), but rather, pointers to what SCA 
folks seem to actually *like to eat*.

Since my computer crashed in early October i lost any prior threads 
i'd found interesting, so i can't just look back into my saved 
messages stash, but i certainly will plunge into the Florilegium, and 
i have an ok selection of cookbooks (not extensive, but a good 
start), but neither the Florilegium nor my cookbooks can tell me if 
the recipes actually were gladly eaten by the majority of diners :-)

Thanks

Anahita al-shazhiya
not panicking yet, i have nine months to do that in
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================