[Sca-cooks] Re: Sca-cooks Digest, Vol 23, Issue 69

[Marcus Loidolt]

Benedicte, 
Here in Sternfeld in the middle of the Middle, we have
raised our own chickens, sheep, geese, ect. for feast,
and quite a few of our own vegetables and fruits. Not
on a regular basis, and it depends on the feastocrat
and his/her relationship to the farmers and gardeners
of the group, but yes it's been done here, esp for
specialty vegetables, and meat such as lamb or goose.

Abot Johann von Metten OL
medieval poultrier


--- sca-cooks-request at ansteorra.org wrote:
> 
> Message: 1
> Date: Mon, 18 Apr 2005 13:17:05 -0400
> From: "Sharon Gordon" <gordonse at one.net>
> Subject: [Sca-cooks] Growing for Feast
 
> 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
> 
> 


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