[Sca-cooks] More from the newby

[Wanda Pease]

I'll address the herbs question since my expansion of recipes hasn't been
particularly successful :-(.

On taking growing herbs in pots.  How much packing space do you have and how
long are you going to be gone?  Remember those herbs will need to be watered
fairly frequently because the will be in small pots and liable to drying
out.  Also they will be relatively fragile.  Someone shoving one more sword
on top of your load could cost you the entire mini-garden.

When we went to Egil's a couple of months ago I went out and cut big
branches and tips from the rosemary bush that is eating the garage (I know
rosemary isn't supposed to grow as far north as Portland, but this isn't the
Eden at the end of the Oregon Trail for nothing! :-), yanked up some clumps
of mint and lemon balm (it's wild), and cut a lot of oregano, sage, thyme,
sorrel, chives, garlic chives, and Egyptian onions.  Then we rapped the
roots of stems in wet paper towels and put them in plastic bags.  What
wasn't needed for cooking was intended for "strewing" on the ground.

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of james rich
Sent: Sunday, July 15, 2001 2:37 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] More from the newby


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Okay, I've been perusing the Florilegium, and have found some great info on
freezing bread, feast prep, and generally other good ideas. But I still have
a couple of questions that I haven't found there yet:  one of those is about
the herbs, I mentioned that I plan to grow my own herbs, also I'm hoping to
have some nasturtiums and cress and corn salad from my own garden.  For the
herbs, should I grow some of those in seperate little pots to take to site
with me, or would it be okay just to harvest some of what I have already
growing?
Another question is about increasing recipes:  I know that some respond well
to basic math ( Hmm... serves 8, 100 people...8x12e?) but other recipes just
don't seem to work out the same way--double the recipe, and you somehow end
up with either 3 times as much or maybe just half again as much.  ( At my
first feast, I used the "basic math" method with my chicken blawmange and
ended up with a *ton* of leftovers--I want to avoid that this time round if
possible.)
AElfwenna
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