[Sca-cooks] time of year/what to serve?

[Jadwiga Zajaczkowa / Jenne Heise]

Ok guys, I'm working on a feast bid for June 2005. The event theme is 
Landsknecht, and I'm thinking of taking food from a variety of 
cookbooks, rather than concentrating on one particular time/place. The 
part that really determines what I'll be cooking is the time of year-- I 
want to go with what is in season.

I've looked at a couple of resources, but I'm looking for suggestions 
too.
This will be a fairly heavy feast, with chicken, beef and pork courses, 
a starter course and a dessert board.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"In the clearing stands a boxer, A fighter by his trade
And he carries the reminders Of every blow that laid him down
Or cut him till he cried out, In his anger and his shame,
'I am leaving, I am leaving' But the fighter still remains."