[Sca-cooks] Food Origins

[Jane Williams]

Philippa Alderton <phlip_u at yahoo.com> wrote :

> --- Avraham skrev:
>
> > True. Broccoli, cauliflower, green cabbage, red
> > cabbage, Savoy cabbage,
> > Brussels sprouts, kohlrabi, kale and collards ...


> Don't matter to me. Boil 'em all up and serve them to
> me with lots of butter and pepper, and maybe some
> celery seed, and I'm happy ;-)

"Take all maner of good herbes that thou[gh] may gete, and do bi ham as is forsaid..."

Celery seed sounds like a nice idea: I'll have to try that.