SC - Late Fall/Early Winter Vegetables

[Anne-Marie Rousseau]

hiya from Anne-Marie
At 11:13 PM 12/15/99 -0800, Lilinah biti-Anat wrote:
>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.

atta girl! :) I dont know how many times I've heard..."I'm cooking a feast
next week...what do I do?" Plan ahead and you'll be fine :)

>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*.

here's some ideas that have gone over well with diners here in Seattle....
mushrooms, either Funges (medieval English) or stewed mushrooms with herbs
(Elizabethan) or in pies (medieval french)
Buttered Onions, an elizabethan dish of apples and onions baked in butter
with some sugar
Carrots, a 17th century french dish with balsamic vinegar and onions
Turnips in a mustard sauce, a 17th century french dish
Spinach tart (throughout the corpus theres a million versions of greens in
pastry)
gourd soup (late period Italian we cheat and use squash. )
Colliflowers with egg lemon sauce (elizabethan)
dressed parsnips (elizabethan)
carrots in almond milk (medieval german)
pea soup (made from dried peas, elizabethan. there's a fresh pea version in
the medieval french corpus but that's not seasonal for you)

A word of advice...be sure to mix "safe" foods with some more adventurous
ones. ie easily identifyable familiar tasting foods on the plate along with
something more challenging to the palate. 

good luck! and dont forget to have fun, too :)
- --AM

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

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".

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