[Sca-cooks] Growing for Feast

[Sharon Gordon]

Has anyone worked on a feast where the group (the event group, not
necessarily the actual cooking crew) grew a substancial portion of the
vegetables for a feast?
Or the fruit, herbs, eggs, grains, or meat?

Did you use the items fresh, or were they precooked and frozen, or preserved
in traditional or modern ways?

How hard was it to time the ripening of the vegetables for the feast?  In
thinking about this it seems as though it would be easiest to do a northern
European oriented feast in late spring-early summer or the fall when cole
crops, greens,  and root vegetables would be at their peak.  Though if you
wanted a feast with a lot of fresh stone fruits, July might be best.  For
feasts where grapes, freshly dried raisins, olives, or apples would be
featured, fall would be the ideal time.

Sharon
gordonse at one.net