[Sca-cooks] Seasonal Feasts

[Elaine Koogler]

I consider it mainly because those things that are in season are usually less expensive.  This is especially true in our "neck of the woods" as we live in an area where there are a lot of
farms, and thusly lost of fresh, homegrown veggies.  I also try to think about what would have been available to the cook in period, in season...and that often influences what I prepare.
However, to be honest, if I want to balance the appearance of a winter feast with something green, I do cheat a bit.

Kiri

Kayah wrote:

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> Greetings
>
> I was browsing through a whole bunch of food sites today and one question popped into my mind...
> When cooking feasts and such, do any of you consider the seasonal availability of fruits and meat as it would have been done in the past? I'd like to get feedback and your thoughts on it.
>
> Kay
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